The Barre daily times. (Barre, Vt.) 1897-1959, 1912-05-09

mixed as far from the heat of the stove
as possible, and the pastry flour must be
thoroughly dry before using. For one
pie use one cup of pastry flour, one third
cup OF lard for shortening, a slight pinch
of salt, and, if a very light pastry is
desired, one-quarter teaspoon of baking
/ powder. Mix the salt and baking powder
| with the -four and place in a warming
oven for few minutes to insure it's be-
ing dry. The lard should be thoroughly
| chilled
Sift the flour into the mixing bowl.
Cut the cold lard into very small bits,
dropping them on the flour. When the
top of the flour is pretty well covered,
toss it up lightly with the tips of the
| fingers until the lard is we'll mixed in,
then cut up the rest of the lard and
continue the tossing When each piece
OF lard is well covered with -four, add
| enough water to make paste. For the
amounts here given do not use over one
sixth Of a cup of water. Do not bear
upon the mixture at any time; handle it
very lightly. When mixed, dust the
breadboard lightly with flour and lightly
toss the dough on the board few times.
Never allow the dough to stick to the
board-if it does, dust the board lightly
with the pastry flour, but do not use any
more flour for this purpose than is abso.
lutely necessary.
For the bottom crust cut off not quite
two-thirds of the piece of dough Roll
out to the thickness desired, place in
pan and bake in very quick oven. I'm
cooked pastry dough can be kept for
several days if set aside in cool place,
while baked pastry, if untitled, will keep
several days in very dry place. Cooked
pastry should be reheated before serving;
this will give it the crispness of freshly
baked pastry.
Lemon pie made with buttermilk-O |
and one-half cups of sugar, three eggs, |
one cup buttermilk, u tablespoons but
ter, one tablespoon cornstareh, and the
juice and grated rinds of two lemons. |
Add a slight pinch of salt to the yolks |
and beat until very stiff, add the butter
milk, sugar, butter. lemons and the corn
starch. The cornstarch should be mixed I
with small quantity of the buttermlk
to keep it from Jumping. Cook this fill
ing until quite thick, fill the pie crust,
beat a meringue from the whites of eggs,
spread over top and place in oven until |
Drowned. If the lemons are
heated thoroughly before squeezing,
nearly twice as much juice will be OBJ
tanned.
Date die-0ne cupful of cleaned dates,
cup sugar, one egg, one cup
hot milk, one-hslf cup water, one tea
spoon lemon juice.
Add the sugar and water to the dates
md cook on a slow fire until the dates
are thoroughly softened. Add the lem
IN juice and rub through sieve. Beat
he egg and add TO the paste and gradu-
lily stir in the hot milk Put the lower
pie crust in the oven and bake until half
lone, remove and add the filling and
continue baking. This pie is also very
nice when made with a meringue top.
Orange pe-A delicious pie, requiring
our oranges, two eggs, one pint milk,
me cup sugar, one tablespoon corn
starch.
Boil the milk, mix the cornstarch with
! little water and stir in gradually.
Beat the egg yollls and add. Let mixture
,oil until thick custard is formed, re-
move from fire and set aside to cool.
Ieat oranges thoroughly this will en-.
BILE you to remove easily the white
kin inside the peeling. Cut fruit into
cry small pieces, mix well with the
ugar and add to the custard. Pour into
lie crust, make meringue of the whites a
t eggs, cover top, replace in oven and a
rown.--Christian Science Monitor. .
Dorothy Dexter.