The rule that I follow for measuring for pie crust is always
one-half the quantity of the previous ingredients. Thus 1
cup flour, ^ cup lard, ^A cup water✪ Flaky Pie Crust. The secret of having
flaky pie crust is in chopping or cutting the different ingredi-
ents together, always using a knife. In rolling out do not use
any more flour than is absolutely necessary. Cut or chop
the lard through the flour until the former is in pieces about
the size of small beans.— [Mrs. G., Wis.
Sweet Cream Pie Crust
To 1 cup thick sweet cream add 1 tablesp sugar and mix this
into 2 cups flour sifted with 1 teasp baking powder and a
pinch of salt✪ Sweet Cream Pie Crust. This quantity is enough for two pies. — [Mrs.
L. S., Minn.
Sour Cream Pie Crust
We think this is the most wholesome pie crust of any that
we have tried. Dissolve I level teasp soda in 1 pt thick sour
cream, and pour this mixture with a little salt added into
sufficient flour✪ Sour Cream Pie Crust to make a dough of the proper consistency. Roll
into rather thin crusts. — [Mrs. A. C. W., W. Va.
Egg Pie Crust
Here is a wholesome pie crust that never fails me. To 1
cup flour, add a pinch salt, y2 teasp baking powder, 2
tablesp sugar, 1 tablesp butter, and 1 tablesp lard. Work
together thoroughly with a batter spoon, fork or knife, and
then wet with 1 beaten egg✪ Egg Pie Crust. — [Mrs. P. A., Minn.
Rich Puff Paste
Into 1 lb flour cut or chop V2 lb butter, and add cold water
enough✪ Rich Puff Paste to make a dough that can be rolled. Roll out on a
board and gradually work in another V2 lb butter by spreading
a little at a time over the crust, folding over, and rolling out
again, repeating this operation half a dozen times or more, or
until all the butter is used. Keep the dough as cold as possible
68 FARM AND HOME COOK BOOK ^
and if, while working, it seems to get too soft and warm, set j
it away for 10 or 15 minutes in an ice box, and finish rolling '
with butter after it is good and cold again. — [Mrs. P. A. B., 111. i
I
Baked Pie Crust q
All pie crust made of lard should be handled as little as pes- ]
sible, in order that it may be tender and feathery. In mak- ,
ing crusts to be used for lemon or cream pies, or any that have j
to be baked before the filling is put in, instead of the inside I :
cover the outside of my pie tins with the dough. Prick with a \
fork and turn the tin upside down to bake. In this way the \
crust will not shrink or puff as it is likely to do if put on the j
inside. When done it can be slipped off and put inside and is ]
then ready to fill. I use the same method when making tart I
shells in patty tins. — [Mrs. L. M. D., Mich. j
i
Mince Meat I 'j
To 1 qt raw chopped beef, add 1 pt chopped suet, 2 qts '
chopped apples, 1 qt cider (sweet or sour), 1 pt thick boiled ;
cider, i/^ pt molasses, 1 pt liquor in which the meat was cooked, j
1 pt brown sugar, 1 tablesp each cinnamon, allspice, nutmeg, j
and salt, V2 tablesp cloves; also seeded raisins in abundance. \
Boil together two hours, except apples and raisins, which ;
should be added the last half hour. If liked add butter to these i
pies when baking them. — [Mrs. J. C. McC, Vt. j
Mince Meat 11 ✪ Mince Meat
Page 42 · 7 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
The rule that I follow for measuring for pie crust is always one-half the quantity of the previous ingredients. Thus 1 cup flour, ^ cup lard, ^A cup water. The secret of having flaky pie crust is in chopping or cutting the different ingredients together, always using a knife. In rolling out do not use any more flour than is absolutely necessary. Cut or chop the lard through the flour until the former is in pieces about the size of small beans.— [Mrs. G., Wis.
Sweet Cream Pie Crust
To 1 cup thick sweet cream add 1 tablesp sugar and mix this into 2 cups flour sifted with 1 teasp baking powder and a pinch of salt. This quantity is enough for two pies. — [Mrs. L. S., Minn.
Sour Cream Pie Crust
We think this is the most wholesome pie crust of any that we have tried. Dissolve I level teasp soda in 1 pt thick sour cream, and pour this mixture with a little salt added into sufficient flour to make a dough of the proper consistency. Roll into rather thin crusts. — [Mrs. A. C. W., W. Va.
Egg Pie Crust
Here is a wholesome pie crust that never fails me. To 1 cup flour, add a pinch salt, y2 teasp baking powder, 2 tablesp sugar, 1 tablesp butter, and 1 tablesp lard. Work together thoroughly with a batter spoon, fork or knife, and then wet with 1 beaten egg. — [Mrs. P. A., Minn.
Rich Puff Paste
Into 1 lb flour cut or chop V2 lb butter, and add cold water enough to make a dough that can be rolled. Roll out on a board and gradually work in another V2 lb butter by spreading a little at a time over the crust, folding over, and rolling out again, repeating this operation half a dozen times or more, or until all the butter is used. Keep the dough as cold as possible
and if, while working, it seems to get too soft and warm, set j
it away for 10 or 15 minutes in an ice box, and finish rolling '
with butter after it is good and cold again. — [Mrs. P. A. B., 111. i
Baked Pie Crust q
All pie crust made of lard should be handled as little as pes- ]
sible, in order that it may be tender and feathery. In mak- ,
ing crusts to be used for lemon or cream pies, or any that have j
to be baked before the filling is put in, instead of the inside I :
cover the outside of my pie tins with the dough. Prick with a \
fork and turn the tin upside down to bake. In this way the \
crust will not shrink or puff as it is likely to do if put on the j
inside. When done it can be slipped off and put inside and is ]
then ready to fill. I use the same method when making tart I
shells in patty tins. — [Mrs. L. M. D., Mich. j
Mince Meat I 'j
To 1 qt raw chopped beef, add 1 pt chopped suet, 2 qts '
chopped apples, 1 qt cider (sweet or sour), 1 pt thick boiled ;
cider, i/^ pt molasses, 1 pt liquor in which the meat was cooked, j
1 pt brown sugar, 1 tablesp each cinnamon, allspice, nutmeg, j
and salt, V2 tablesp cloves; also seeded raisins in abundance. \
Boil together two hours, except apples and raisins, which ;
should be added the last half hour. If liked add butter to these i
pies when baking them. — [Mrs. J. C. McC, Vt. j
Mince Meat 11
Records on this page
Flaky Pie CrustSweet Cream Pie CrustSour Cream Pie CrustEgg Pie CrustRich Puff PasteMince MeatMince Meat III