Kirmess cook book

Table Talk. Select for this a fine pastry flour, bread flour will give a tough paste. Pastry flour is much whiter than bread flour, and when rubbed through the fingers has the peculiar softness and fineness noticed in com starch. Weigh and sift one-half of a pound ; add to it a pinch of salt and sift a second time, then set in a cool place. Scald a bowl, fill with ice or very cold water; wash the hands in warm soapy water, rinse in cold water and work and squeeze one-half of a pound of butter until it is waxy; divide it in four pieces and pat each out in a thin cake, press out the water in a towel and place on ice until very firm. Have everything, utensils as well as materials, thoroughly chilled. Put aside a few spoonfuls of the flour to use in dusting the board ; turn the remainder on a platter, make a hole in the center; drop in it one-half of the unbeaten white of an egg and one of the pats of butter, add gradually a little ice water, and with the fingers work to a smooth, quite firm dough, drawing the flour in toward the center. Knead as if for bread, cut in two pieces and roll each out on the board to a quarter of an inch in thickness. Break a second pat of butter and distribute it over one of the pieces of dough, cover with the other piece and pat gently with the pin, then gradually roll out; if the butter shows signs of breaking through, cover with a pinch of flour ; if the dough seems at all warm wrap in a cloth and set away until firm. PIE CRUST. Mrs. A. M. Gould, Bay Side, L, L One cup of lard and butter mixed, one teaspoonful of salt, one-half cup of ice cold water, two full cups of sifted flour. OLD FASHIONED PIE CRUST. Mrs. F. D. Gray. For one pie, use a half cup of lard, a pinch of salt, one and a quarter cups of"Hecker's Prepared Flour,"^' or ordinary flour , sifted twice, sufficient ice cold water to hold ingredients together. Place flour in mixing bowl, then add lard, using a silver knife to mix it thoroughly through flour and cutting it in fine pieces. When thoroughly mixed add salt, then ice water, roll out, then put together and place on ice for a few hours. Roll again, making thin cnist for top and bottom of a pie. Mrs. Herbert Clarke's SQUASH PIES. Mrs. C. W. Cropper. Take a medium sized squash, boil and mash fine through a colander. One teaspoonful of salt, butter size of a walnut, one teaspoonful of ginger, two teaspoonfuls cinnamon, one-quarter of a nutmeg, a pinch of ground cloves, three eggs, one pint of boiled milk, one-half cup of sugar. Will make two pies. Miss Sarah Roe, New Brunswick, One quart milk, one pint pumpkin, six eggs, one cup sugar ; beat eggs well with the pumpkin, one tablespoon of butter, one-half teaspoon of salt, two-thirds teaspoon each of cinnamon, ginger and nutmeg, three tablespoons sherry. Have pie plate lined with crust, fill and bake. Mrs. E. F. C. Young. One cup of boiled pumpkin, pressed through a sieve, one eggy one cup of sugar, one teaspoon of butter, onehalf nutmeg, grated, a pinch of salt, two cups of milk or enough to make proper consistency. Line a pie plate with pastry crust and fill with above ingredients.