The international cook book

I cup milk 3 teaspoons baking powder 3^ cups flour Mlx the dry ingredients. Beat egg with the milk. Add sugar and shortening. Add the dry ingredients. Mix thoroughly. Turn onto a floured motdding board. Roll to one-fourth inch thickness. Cut with doughnut cutter. Fry in deep fat (375°- 380° F.). CHAPTER XXIV Pies and Tarts Pie Crust 1)4 cups flour Ice water }4 cup shortening i teaspoon salt I teaspoon baking powder Sift flour, baking powder, and salt together. Cut in shorten- ing. Add enough ice water to form ball of dough. Toss on floured moulding board. Divide into halves. Roll out each half to fit pan. Line ungreased pie tin with dough. Fold over and slit top crust several times before covering pie with it. This wiU allow the steam to escape. Bake in hot oven (500° F.) until crust colors. Then reduce heat to 350° F. This amount \^^ll make one double crust pie. This recipe is also used for pie and tart shells. Hot-Water Pastry ^ cup shortening i teaspoon baking powder 3 cups flour K cup boiling water I teaspoon salt Pour boiling water over shortening. Add flour, baking powder, and salt. Mix thoroughly. Sprinkle board with flour. Put dough onto board. Roll out and fit to pie tins. Time to be gov- erned according to filling used. Bake pie in hot oven (500° F.), lowering temperature to 350° F. as soon as coloring appears. This amount will make one two-crust pie or two one-crust pies. PufT Paste 2 cups flour ^2 teaspoon salt % cup shortening 4 tablespoons butter Ice water i teaspoon baking powder • Sift together flour, baking powder, and salt. Cut in shortening. Moisten \\ith enough water to form ball. Toss onto floured RECIPES 253 moulding board. Pat and roll out to one-fourth inch thickness. Dot with one tablespoon butter. Fold top and bottom edge to center, overlapping slightly. Fold right edge to center, then left edge to center, slightly overlapping. Pat lightly with rolling pin to one-fourth inch thickness. Repeat until four tablespoons butter have been used. Chill for two hours before rolling out. This amount will make one double-crust pie or two single- crust pies. * French Pastry i}4 cups flour yi cup shortening I teaspoon baking powder 4 tablespoons butter I teaspoon salt Ice water Mix flour with baking powder and salt. Cut in shortening. Add ice water to form ball. Turn onto floured moulding board. Roll to one-quarter inch thickness. Dot with one tablespoon butter. Fold top and bottom edge to center, overlapping slightly. Fold right edge to center, then left edge to center, slightly overlapping. Pat lightly with rolling pin to one-quarter inch thickness. Repeat until four tablespoons butter have been used, dull for two hours. Roll out to one-half inch thickness. Cut into diamond-shaped pieces. Bake on ungreased cookie tins in hot oven (450° to 500° F.) until brown. Dust with confectioners' sugar or ice with confectioners' icing. These French pastries may be decorated with candies or colored icings, chocolate shot, or nut meats. Rich Tart Shells \]4 cups flour I tablespoon sugar ]/2 cup shortening 2 tablespoons chopped nuts I teaspoon salt i teaspoon baking powder Ice water