Mix % cup lard with 2 cups sugar, add 2 eggs, 2 cups sour
milk✪ Delmonico Cakes or buttermilk, into which dissolve 1 teasp soda, and flour
enough to make a batter a little stiffer than cake batter. Beat
until smooth and fill well greased iron gem pans half full.
Bake quickly in a steady, hot oven. By the time they are done
have ready a boiled frosting and frost the tops and sides of
the little cakes by inserting a fork in the bottom of each cake
and dipping it in the frosting. This must be done quickly
while the cakes are still warm, and before the frosting sets. — *
£R. A. McD., N. D.
Pies and Shortcakes ]
i
LL rich pastry preparations are hard tc ■
digest, according to learned authorities, and [
therefore pie is not considered heaUhful. j
But when pastry is prepared by a skillful j
cook, the discomforts, not to say dangers, i
which are supposed to attend its consump- i
tion, can be reduced to a minimum, by art- '
ful blending and sensible omissions. Rich crusts that in j
their composition call for equal parts of flour and butter or '
shortening, are rarely used in these days, because they are !
too rich, too indigestible and too expensive, and because we i
have found better ways of preparing acceptable substitutes, j
The chief requisites are that pie crust should be light and i
flaky, and not soggy and leathery, as some "counterfeits" i
are turned out. Much depends upon the pie filling, also, i
for dyspepsia often lurks in that delectable article, as well 1
as in the greasy crust. It behooves each cook, therefore, to |
take careful note of the gastronomical idiosyncrasies of the .j
family, and to wisely adjust her pastry selections and prep- j
arations accordingly. The following recipes would seem |
to offer a large enough variety in the line of pies and pastry j
to satisfy all tastes. They were sent in as "tried and tested" j
by Farm and Home readers, and since the consumers lived ;
to tell about the pies and such things that they prepared and ;
ate, the recipes would seem to be safe for others to try. ;
Take your choice. I
I
Suet Pie Crust
To 2 caps flour add % teasp baking powder and a pinch of :
salt; then mix in Vz cup clear suet with a chopping knife ;
until the whole is smooth and fine grained. Then add sweet \
milk to make a dough that can be rolled out. The suet should j
he measured after it has been clarified and cooled. — [Mrs. A. |
M., N. y. • j
PLAIN AND RICH PIE CRUSTS 67
Plain Pie Crust
To 2^/^ cups sifted flour add a pinch salt and a heaping
teasp baking powder. Then mix in 1 cup shortening (I use
one-half butter and one-half lard), using a chopping knife
to cut through the flour, and lastly add about i/^ cup cold
water✪ Plain Pie Crust, or enough to make a stiff dough. Mix and handle
as little as possible — only just enough to get it into shape and
to roll it out. This amount will make two pies. — [Mrs. E.
D., Ida.
Flaky Pie Crust ✪ Flaky Pie Crust
Page 41 · 4 recipe records on this page
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Mix % cup lard with 2 cups sugar, add 2 eggs, 2 cups sour milk or buttermilk, into which dissolve 1 teasp soda, and flour enough to make a batter a little stiffer than cake batter. Beat until smooth and fill well greased iron gem pans half full. Bake quickly in a steady, hot oven. By the time they are done have ready a boiled frosting and frost the tops and sides of the little cakes by inserting a fork in the bottom of each cake and dipping it in the frosting. This must be done quickly while the cakes are still warm, and before the frosting sets. — * £R. A. McD., N. D.
Pies and Shortcakes ]
LL rich pastry preparations are hard tc ■
digest, according to learned authorities, and [
therefore pie is not considered heaUhful. j
But when pastry is prepared by a skillful j
cook, the discomforts, not to say dangers, i
which are supposed to attend its consump- i
tion, can be reduced to a minimum, by art- '
ful blending and sensible omissions. Rich crusts that in j
their composition call for equal parts of flour and butter or '
shortening, are rarely used in these days, because they are !
too rich, too indigestible and too expensive, and because we i
have found better ways of preparing acceptable substitutes, j
The chief requisites are that pie crust should be light and i
flaky, and not soggy and leathery, as some "counterfeits" i
are turned out. Much depends upon the pie filling, also, i
for dyspepsia often lurks in that delectable article, as well 1
as in the greasy crust. It behooves each cook, therefore, to |
take careful note of the gastronomical idiosyncrasies of the .j
family, and to wisely adjust her pastry selections and prep- j
arations accordingly. The following recipes would seem |
to offer a large enough variety in the line of pies and pastry j
to satisfy all tastes. They were sent in as "tried and tested" j
by Farm and Home readers, and since the consumers lived ;
to tell about the pies and such things that they prepared and ;
ate, the recipes would seem to be safe for others to try. ;
Take your choice. I
Suet Pie Crust
To 2 caps flour add % teasp baking powder and a pinch of :
salt; then mix in Vz cup clear suet with a chopping knife ;
until the whole is smooth and fine grained. Then add sweet \
milk to make a dough that can be rolled out. The suet should j
he measured after it has been clarified and cooled. — [Mrs. A. |
M., N. y. • j
PLAIN AND RICH PIE CRUSTS 67
Plain Pie Crust
To 2^/^ cups sifted flour add a pinch salt and a heaping teasp baking powder. Then mix in 1 cup shortening (I use one-half butter and one-half lard), using a chopping knife to cut through the flour, and lastly add about i/^ cup cold water, or enough to make a stiff dough. Mix and handle as little as possible — only just enough to get it into shape and to roll it out. This amount will make two pies. — [Mrs. E. D., Ida.
Flaky Pie Crust
Records on this page
Delmonico CakesSnow BallsPlain Pie CrustFlaky Pie Crust