Temperance cook book

and lightly into the flour, one teaspoonful of salt; dissolve one teaspoonful of soda in a small cupful of ice-cold water, and stir into the flour with a spoon, using only just enough water to stick the flour together. Flour your board and take out just enough of the dough for the under crust of one pie; roll out without kneading. Do not touch it with the hand more than you can avoid; roll the under crust thin; cover all your tins first; fill them, take one-fourth of the remaining dough, spread over a little of the reserve shortening, 'hedge it over with flour, lap it over like a turn-over, twice, roll again same way; twice rolling in this way is sufficient. As soon as your pies are all covered, set them at once into the oven. This amount will make four common sized pies. If properly made, and the crust is hard and not heated by handling, it is excellent, and much better than if more shortening is used. FRENCH PUFF PASTE. One quart of sifted flour, two teacupfuls of butter, one egg — use yolk only, — ice water. Chop half the butter into the flour, stir the beaten egg into half cup of ice water, and work the flour into a stiff dough, roll out thin, baste with one-third of the remaining butter, fold closely, roll out again, and so on until the butter is used up. Roll very thin, and set the last folded roll in a very cold place for ten or fifteen minutes, before making out the crust. Wash with beaten egg while hot. This paste is verynice for oyster pates, as well as for fruit pies. PUFF PASTE. One heaping quart of sifted flour, two teacupfuls of fresh butter, half pint of ice water. Proceed as in the above. CRUST FOR TARTS AND PATES. One quart of flour, two cups of butter, one egg, the yolk only. Wash the butter, dry, and melt in a vessel set in another containing boiling water, stirring gently all the while to prevent . boiling; take off the salty scum from the top, and when almost cold, beat it up, little by little, with the egg, which should be previously whipped light. When these are thoroughly com- binned together, work in the flour, roll out twice, sprinkling lightly with flour before you fold it up; let it stand folded ten minutes, in a cold place, and make out for tarts. Bake, before you fill them, and brush over with a beaten egg while hot. POTATO CRUST. One teacupful of cream to six good sized potatoes, boiled and mashed fine, add salt, and flour to roll; must be handled as little as possible. APPLE PIE. (No. 1.) One quart of stewed apples, one pint of cream, sugar to taste, four eggs, nutmeg. Put the apples through the sieve when done, add the cream and beaten eggs, season to taste. Bake with one crust. When done, frost the top. Peach pies are even more delicious made in this manner. APPLE PIE. (No. 2.) Pare, core and slice ripe, tart, winter apples; line your dish with a good crust, put in a layer of fruit, and sprinkle light brown sugar over it, grate on a little cinnamon or nutmeg, lay on more apples till the dish is full; cover with a puff paste, and bake. Sift powdered sugar over the top before sending to the table. NICE APPLE PIE.