The Pattern cook-book

Beat the egg very light, and add to it the water and the lemon-juice. Chop the butter and the flour together. until the butter is reduced to lumps the size of a pea ; then gradually add the egg and water, chopping all the time. When all the wetting has been used, sprinkle the molding-board with flour, and turn the paste upon it. Roll and fold the same as pufif-pasle, repeating the process three or four times ; then set the paste on the ice, and when cold, use like puff-paste.This paste may be used without chilling, but will not be so light.Many housekeepers always use lard for pastry instead of butter, simply because it is cheaper. It makes a crust that is more brittle and also more greasy, and there is no doubt but that it is more indigestible than the light, flaky, tender crust made with good, sweet butter. For one pie with two crusts allow. Two cupf uls of sifted flour. One-half cupful of lard. One tea-spoonful of salt. One-half cupful (scant) of ice- water. Make and roll the same as directed for " Plain Paste with Butter." APPLE PIE. Any light, tart apples may be used for pies, but Greenings are always most satisfactory. Pare, quarter and core the apples, slicing each one as it is finished into the pieplate or tin in which the pie is to be made, continuing to slice until the plate is evenly full. In this way there will not be more apples peeled than can be used. Turn the sliced apple into a dish, and for one pie of ordinary size add a cupful of sugar and half a tea-spoonful of cinna- mon. Stir the apple with a spoon until each slice seems to have its share of sugar and spice. Wipe the pie dish dry, dust it lightly with flour, line it with good plain or puff paste, put in the apples, and add two table-spoonfuls of water. Cover the top as directed in " How to Shape Puff Paste," and bake three-quarters of an hour in a quick oven. When the pie is cold sprinkle the top thickly with pulverized sugar, and serve. AN APPLE TART. TTen apples. One-half a lemon (juice and rind). One cupful of sugar. One tea-spoonful of butter. Water. Pare the apples, and from four of the largest and firmest extract the cores without breaking the apples. Place these four in a small stew-pan with half the lemon-juice, half the grated rind and half the sugar; nearly cover them with water, and boil slowly until nearly done, keeping the apples whole. Cut the remaining six apples into pieces, and place them on the fire in a separate s.tew-pan with the remainder of the lemon-juice, rind and sugar and a little water. Boil them slowly to a regular apple-sauce or marmalade, add the butter, and rub the whole through a colander. Line the pie-plate wdth paste, fill the bottom wuth the marmalade, and put in the whole apples, one in each quarter of the pie, sinking them into the marmalade and filling the cavities between them with the sauce. Place two strips of crust half an inch wide across the pie. thus separating the four apples ; and bake in a quick oven. This tart is very delicate served with cream. LEMON PIE. To make one pie, take , One large lemon. Two eggs. One cupful of sugar. One large cupful of water.