Connecticut western news., 1879-12-10
DOMESTIC RECIPES.
PLAIN PASTRY.

PLAIN PASTRY.
 Allow half pound of shortening to pound of flour for rich pastry, allow three.quarters of pound of shortening to 8 pound of flour. Half a pint of shortening to quart of flour is a good rule for common pastry. Lard alone makes the most delicate-looking pie crust, but the crust will taste better to have some butter used with the lard. Rub half of the shortening with two thirds of the flour; add little salt, unless very salt butter is used. When ,tAe Shortening and four are thoroughly worked together, add just sufficient cold water to moisten, so that it can be rolled out easily. Divide the crust into two equal portions, reserving one for the upper crust roll out that for the under crust very thin, using considerable four on the roller and moulding board to prevent it from sticking to them. Grease your pie plates, and line them with the pastry. Roll out that reserved for the upper crust quite thin, spread on the shortening with knife, sprinkle over the remainder of the -four, roll it up, and use it to cover the pies. The crust should be rolled from you, and it will be more delicate and Aaky if rolled out several times, and the reserved shorten ing spread on, and the flour sprinkled over. The upper crust should be rolled about half an inch thick for the pie trim off the edges with knife after covering the pie, press the crust down with tagging iron Or your fingers, to keep the juices of the fruit from running out while baking.
 PUFF PASTE.
 The room in which it is made should be cool, and the butter should be cleared of it's water or milk by working it we'll on the slab or pasteboard with clean knife after which it is better to dab it with soft cloth. When the weather is hot, put the butter in pot, and sink it in deep pan of water the night before it is intended to be used. Part of the butter ordered in the receipts is to be mixed with the flour when dry, as in short crust, which is then to be worked into stiff paste with as little water as will bind it, taking care to work 1t smooth before it is rolled out. Roll it out twice, then with knife put on the remainder of the butter in small Jumps, all over it if the weather is very hot, this must be done at once, rolling out twice in the interval. After putting on the butter, dredge little four over it before folding up the paste for rolling. Great care must be taken not to handle it more than necessary, and to dredge as little flour over it as possible, at the same time if the butter comes through and sticks. to the board or rolling pin the paste will not be light. Lastly, roll it out three times, folding it very lightly in the interval between, and touching it as little as possible with the hand, and when made up set 1t in the oven imme- diately.
 APPLE AND OTHER FRUIT P1Es.-Pre- pare the paste, line the dish with it, put in layers of fruit, with sugar, and 8 small quantity of water. Small fruits are never spioed. Apples are improved by it. Green apples should be stewed before putting in the dish. Cover and bake quickly.
 LEMON P1E.-Grate a lemon, using only half the peel, mix it with one cup of water, one of sugar, one egg, and 8 tablespoonful of corn starch. Bake in puff paste with upper and lower crusts.
 M1NcE P1E.-Bake six pounds of the best beef, having salted and dredged it with four. Chop finely, adding two pounds of suet, or the clarified drippings from the meat. To the chopped meat, add an equal quantity, by measure, not weight, of finely chopped, tart apples, two pounds of stoned raisins, two pounds of entrants, and one of citron cut in small slices, use salt, mace, cinnamon, cloves, and sugar according to taste. Mix all with wine or cider until of 8 proper consistency. Bake in rich puff paste. Currant wine is better than cider.
 Ro11Y-Po11Y PUDD1Na.-This we'll known pudding is made by rolling out a thin layer of suet or butter paste, as for buildings, upon which either preserve or dried currants are spread evenly, leaving an inch bare at the edges all round, except on that next the cook, and then the whole is rolled up into long pudding, closed at the ends by pinching the paste, and enveloped in the same way in a cloth, which is tied with a string at each end, and boiled about one hour.
 BAKED RICE PUDDINa.-Boil about two tablespoonfuls of rice in water till just soft; then pour away the water and add pint of new milk, little nutmeg, lemon-peel, and sugar then boil again, and when just off the boil, add the yolk and whites of nearly three eggs bake and serve with sugar sifted over it.
 CABINET PUDDING. a.-Stone two dozen of large table raisins, butter basin and stick them all over it, then fill up the basin with thick custard made of milk, three or four eggs, about teacupful of fnely-grated bread, two tablespoonfuls of sugar, few chopped almonds, and any other flavor that is approved. Boil an hour and half, and when tuned out the raisins will be outside.
 ZUE's PUDDMa.-Take one cup of suet finely chopped, one of sweet milk, in which dissolve teaspoonful of soda, 1 one oup of molasses. one of raisins. or