Show i 1 I Making of Pie Crust hand Puff Paste By fly Louise Palmer Weber I As per my promise I will give gl you ou a aleson alesson alesson making this lesson leson In pastry week cek The making of or pie pic crust an and puff paste Is a simple process s. s nothing complex complex complex com com- plex or complicated complicated in it It Is not even necessary ary that frequent trips be bo made to the the- icebox while making it it and it is 18 not absolutely necessary that ono one freeze while trying to keep the utensils below Lelo zero tero while making the pastry Allow 1 heaping cup of or flour to each ach crust of or tilt the pic plc 1 teaspoon of or salt lt and a n little I less les than Hi u cup of or lard lard- lardin In other words wordA 1 plus cup of or flour to ru h minus cup of or lard Lull Combine the l lard rd wilt salt and flour loosely not too well so s-o tho the particles of or lard 1 and flour arc uro about th tho size of or a hazel nut or rn filbert ert Add enough water to hold the tho particles of or lard and amI flour together together-I I can n cannot cannot not give g you tho the exact amount of or water watH lt It It varying with the season of or the year ear and md thu tho amount of mol moisture ture the flour carries Keep Keel the the- mixture rather crumbly now remove from the pastry owl bowl to to tho the well floured board oard l roll and I I fit It the pie pia pan Apple Apple- pie Prepare pie the paste per tho above Instructions place Illace on lo lower r crust 1 cup of or sugar you ou IUn may use UlC brown sugar it Il makes a a. delightful change I teaspoon flour an and the sliced appl apples a until I the pan Is reasonably full add a n little sugar SUI to top of or apples Moisten the I edges of or paste ste with water so 0 the top crust will adhere Add the tho top crust which has been well perforated and finish finish h I the l' l edges an any wa way you ou m may desire depiro with a n fork or making a u wave with th the fin lIn- gers hers You mu may sprinkle grated ch cheo eo eoon o oon on top of or the pic plc ud add udd melted butter butler to the tho top a little milk These all improve th the appearance of or the llie pic le A pie pic with an uncooked filling requires a lower temperature temperature tem tem- and lon longer cr cooking than one with a cooked filling Pastry as a a. whole requires intense heat Blueberry pic pie U using ln canned blueberries ries rlEs Prepare the pie crust and line Un pan pall 1 Remove Remo tho the blueberries from the can add 1 cup sugar the juice and aud grated rind of or nn an orange add 2 flour Fill the pan reasonably full rull moisten the ed edges es or of the crust so 60 the top cru crust t will adhere I proceed as 18 In Sn the previous pre recipe I Squash pie 1 pie 1 cup of baked squash rubbed a u sieve or well HII red 1 I cup milk Vf h cup eup sugar r. a little salt mil 13 h teaspoon cinnamon 1 tablespoon rt I butter buller 1 well heat beaten en IJ egg Combine fill I pan lined with pic pie crust and bake as j custard pie Mock rock mince pie l pie 1 cute cup cracker crack r crumbs 1 cup of or raisins raisin l 1 cup 2 sugar ugar 1 cup molasses molasses mo mo- lasses 2 cups water w cup vinegar r. r 2 tablespoons butter butler 1 teaspoon cinnamon J teaspoon cloves J l teaspoon nutmeg i 2 1 a 1 lemon Juice and grated rated rind bol boll bol slowly together until well combined then pr proceed d an as with ordinary mince pie pic This r rec recipe dp po makes three pies and ma may be he divided Into thirds very ea easily II |