New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1892-01-17

tnning questions these and even their serious
life problems to think out.
When such a woman goes into business she does not
depend her judgment and knowledge to perfect
her plans but weakly relies on some one whose
Judgment she chooses to consider better than her
II her nelghbOr were a better breadmaker she would
not take her own bread to her to be made: but on
plea Of mOdcsy 10 her ability. she makes free use
OF her friends Judgment and takes up her friends time
and thought II she had a right to it, Such woman
rs this is successful unless she can find some
one who is self sacrificing enough to ignore her own
business and give herself up to the work OF another.
The man or woman who Is guided by the advice OF
all those around Him her is like the foolish man OF
the fable. who rode his donkey to death by following
the advice of all whom he met. The woman VINO
makes success OF anything which she undertakes III
life must do il herself. 1t is not uncommon thing
for women who expect TO start I'm baking canning or
preserving as business to depend their friends TO
get customers them and in nine cases out OF ten
they consider the plea that they in need Of money
as sufficient reason for the busiest woman TO give an
Indefinite amount % time to their case. The fact
that a woman undertakes such work is proof enough
that she wants the money. Women do not usuaHy
go into the business OF baking canning or pser'inS
for fame or honor alone The fact that she undertakes
II is also proof presumptve that she considers here
better able to do 1t than to do anything else She
therefore shoud have knowledge enough about 1t not
depnnd upon herself because everything depends upon
herself II she does this cOnscicn0usly ana uh-
sweryngly and pays strict attention to her work. anu
has any adaptabity to the work and the ordinary mod
cum Of common sense. she will make a success OF IL.
A raised pie IS a dish with which American house.
wives are not especially familiar 1t takes its name
NOT from any especial llghtness OF the crust, or
mothod nv which the crust is lghtened. but from
the manner in which the crust Is raised or hiVeu w
and moulded by expert English COOKS lho pVp0i
FORM IL is true that the best French coohs "'o
mods to form their raised pies. and n pie loriheo III
a mould presents more symmetrical appear'''o 'a,l
one raised by hand. Yet English COOKS WHO arc "'S
hest authority on all meat pastries prefer hand work.
asserting such pies to be lighter frenc" pc
mould Is simply rim, about two to two ana nan ,
inches high which fits around the edge OF the pie Inc
haste for a raised pi, Is something different from tha'
used for ordinary pies, though regular pam PIE
crust may be used for this purpose IN II P'o",o
The following English rule for raised pe-crust VIII NC
found thoroughly accurate:
s,ft two hounds Of pastry -four and rub In half n
Mound Of butter till it is mixed in thorousn'
Pint another half pound of shortening elmer
lard butter or sweet beef fat, when h'i'
boon we'll tried ont and strained into cup OF n,,N
heated to the boiling point. but not boiled eur 'n''
hot mixture into the -four and butter ana 'io"iu ~
i,r,iefts together until they form firm, Sfhoo'h
haste Roll about twothirds Of this paste out IL YOU
have n piemoud, but If you have none form IL i"'
- cone and work It with the fist and hand mto cup
form: and from this gradually work 1t rs before l''o
the form OF a pie with walls or sides ABOUT ,"o anu
a half inches high. The crust should De h.'e ',o'0
than n quarter OF an inch thck-a trine 'hichei IMAM
fine pufr paste is rolled. The quantity o PaS,e e''O
will make one large pie or two OF moderate s'@c' II
u rcouIre time and practice to mould the crust OF
raised pIe successfully into shape. The WORK must
no ALWAYS done while the crust is warm and steam