The Portland daily press., 1895-10-26


about even with the tips of the fingers.
This will give the edge a fiuted appear
ance. There are persons who prefer the
edge left smooth, but crimping improves
both the appearance and taste of the pie
The pie, if made right, will be air tight
when finished. The top crust will pun
up slightly instead of falling down and
showing the shape CT it's fiji ins
The last work is to make an opening
for the steam to escape and insert pa
per tube about three inches high, made
by rolling paper until as thick as ones
little finger.
With very juicy fruits use teaspoon
full to a tablespoonful of flour scattered
in with the sugar. Ii the fruit should
break through the top crust dampen
around the aperture with water and ap-
ply a thin piece of dough.
| [ will give recipe for pastry which
obtained from baker four years ago and
have used with good results. He said
'sMost people make the mistake of using
| too much shortening. 1t is not so N UGH
| in quantity as the manner of mi king
AS much lard as water is very liberal
allowance of lard. We weigh all ingredi-
ents in the bakery, but take any quantity
of lard. A teacupful of lard will make
enough for five double-crusted pies. Have
the lard as cold as can be we'll worked
with the hands, or chop it into the flour
with knife, leaving it rather coarse.
Luinps half as large as hickorynut
should be the largest. Add the water
and roll together with the hands SO as to
mix as little as possible. In making
| the pies out finish one at a time. Work
| the dough for the first under crust we'll
and use what is cut off the edges for the
under crust for the second pie, and so on.
The top crust should not be worked and
should show streaks of lard as it is being
rolled, and when baked it will be ffaky
and dry instead of sodden mass, as is
the case when worked too much. :"
In making pies of canned or cooked
dried fruits good plan is to glaze the
under crust with egg to prevent 1t from
being soggy.-Fanny Love in National
Stockman and Farmer
Lavender Sachets.
| Dried lavender may always be pur-
| chased in the markets in the fall Th1 s
| is plant that throws out it's full per-
| fume in flower, and must be collected
| for drying late in the season, like sum
mer savory, and not like most other dried
herbs, Just before it blossoms. The true
English lavender bears pale, dropping
blossom like miniature bell. 1t is not
to be COMPOUNDED with lavender balm,
common garden herb of no special
Value. The New York Tribune tells
how to make sachets as follows: Make
little bags of white linen and embroider
them, if you have any skill with the
needle, in pale green and purple, with
sprays of the plant Fill these bags with
dried lavender and tie up the ends with
length OF No. 1 ribbon in pale purple.
Lay several such sachets among the
sheets and pillow cases of the linen closet
and among other bedding. but keep the
table linen by itself Nothing is SO dis
agreeable as any attempt to perfume
table linen No odor mixes well with
the odors of food, except that of fresh
| flowers of delicate fragrance, and even
these are Objectionable to some people.
To make a regular pot pourri powder
of lavender fragr ance take one pound of
dried lavender flowers, pound of dried
rose leaves, half pound of crushed orris
root, two ounces of crushed cinnamon
and pound of salt. Mix all these in
gradients thoroughly and put them in a
pot pourri jar. Cork it tightly and let it
stand for two weeks Then uncork it and
put on the loose pot pourri cover. To
perfume the room open the jar for ten or
twelve minutes every day after sweeping,
airing and busting.