River Falls journal. [volume] (River Falls, Pierce County, Wis.) 1872-2019, 1877-03-15
Selected Recipes,

fee-cup of very cold water, pinch of
salt. Use knife to cut the lard
through the -four until fine, then add
the water and mix with the knife I'M
til all is a lump, and no -four remains
in the bowl. Roll in large sheet and
dust with flour; fold up, turning in
the ends, and repeat the process twice.
At the last rolling cut the paste into
strips the width of the hand and lay
one on top of the other, cutting from
this pieces for the top and bottom.
This will make two large pies. For
mince pies, place small bits of well
washed butter over the sheets of
paste, dust well, and proceed as be-
fore. Also glaze them before baking,
with equal quantities of white of egg
and cold water, laid on evenly with a
clean, new brush-an ordinary shaw
ing brush is the best. Have a quick
oven and place the pie on the bottom
to bake the lower crust first; if likely
to brown too fast on top, place sheet
iron pan, with water, on the rack
above until the lower crust is done.
The lower crust should be very thin ;
upper less than one-fourth inch thick.
Potato Pie Crust.-Put teacupful
of rich sweet cream to six good-sized
potatoes after they have been well
boiled and mashed fine. Add salt to
taste, and -four enough to roll out the
crust. Handle it as little as possible.
This paste Is excellent for apple dump
ling or meat pies, and may be eaten
by the most confirmed dySpeptic.
Suet Crust.-Chop the suet very
fine; add six to eight ounces of it, to a
pound of -four when chopping the
suet add little of the flour, as it will
prevent the suet adhering. Mix with
cold water, not forgetting to add lit
tie salt, and work to smooth paste.
This crust IS excellent for hot pies or
tarts, but is not so good for those
which are to be served cold.
Apple Short Cake.-Make a soft
dough as for biscuit; roll out this and
{
put layer in a jelly pan; over this
spread layers of stewed apples; sprinkle
over sugar and spice; dot with small
Jumps of butter; then put on a layer
of dough, another of apple sauce, a
very thin layer of dough, and bake il
very quick oven. This is most
delicious dessert dish, and may be
served with or without sauce.
0melet--Take tablespoonful of
sweet milk for each egg and pinch
of salt also; beat the eggs lightly. Dis
solve in small frying pan piece of
butter IS large as walnut; when hot,
pour in the eggs; when the under side
is just set, put the pan for minute or
| two in a brisk oven. When sliding the
omelet from the pan to the dish, fold
it double. Serve Immediately.
An Omelet Souflle.-Separate the
whites from the yolks of six fresh eggs
beat the yelks thoroughly first by
themselves and then with four table
spoonfuls of powdered sugar and the
rind of half lemon grated. Whisk
the whites to stiff froth, mix them
well but lightly with the yelks. Put
four ounces of fresh butter into a
small clean frying-pan, and so soon as
is all dissolved, add the eggs and
stir them rou2d, that they may absorb
it entirely. When the omeiet is just
set, turn it into a well-buttered dish
and set it in a brisk oven for two OF
three minutes. Sift little powdered
sugar over the omelet and eat as quick
as possible after removing from the
oven. 1t will have risen to great
height, but will sink and become
heavy in short space of time.