The Birmingham age-herald., 1915-12-12

pantry for several hours before making it into pies It is better if kept overnight
 FAMILY PASTRY.
 Measure four quarts of flour and sift teaspoon of baking powder with it three times. Chop into it two tablespoons of mixed butter and lard or other good fat or use this alone without the butter When you have grarulated powder moisten with iced water to as soft dough as can be handled, using the chop ping knife or a spoon to do the mixing. Have the board noured, lay the pastry upon it. and roll out half an inch thick. On this dot tablespoon of butter cut into small bits; dredge this lightly with flour, fold into roll with the butter inside, and roll out again. Repeat the process of Cot- ting the paste with another tablespoon of butter and sprinkling with flour, roll 1t up once more, and put away in cold place overnight or until wanted.
 When you wish to make out your pies, lay on the pastry an inverted pieplate to give you an idea of the size of the piece you need Cut round of the correct dimensions with sharp knife. bearing in mind that the pastry is prone to shrink little in cooking and that you must allow for this In putting the pastry on the plate handle carefully and do not pinch the edges of the crust as this forces out the air and makes it flat and heavy wherever the fingers press it. To keep it in place you may press it down little in the bottom of the plate, around the circumference.
 Cut out the upper crust in the same way and lay it on after you have filled the pie, observing the same caution against pressing down the edges. Trim off overhanging edges with a sharp knife. dipped In flour, and do not drag or stretch the pastry.
 Pastry should always be baked in a hot oven and must be watched that it does not scorch at the edges before 1t is cooked through. Try the tempera- ture by thrusting your hand into the over. If you can hold it there while you count twelve it is right for pastry.
 PUMPKIN PIES.
 Stew pumpkin until soft and put 1t through colander. To two cupfEs of it allow four eggs, one cup of sugar, a quart of milk, and a teaspoonful each of mace, nutmeg, and cinnamon. Beat the yolks of the eggs smooth and put these and the sugar with the pumpkin, turn in the milk, spices. and the stiffiy whipped whites of the eggs, and fill pie tins which have first been lined with the pastry. These tins should be unusually deep to get the best results. The pumpkin cus- tard should be well stirred up from the bottom before it is put into the pie plates. There Is no top crust
 While pumpkin pie has high standing confess to 8 preference for what a friend of mine calls pumpkin pies made of squash" The Hubbard squash makes a more delicate and to my mind a bet ter tasting pie than the conventional pumpkin.
 POTATO PIE.
 Boil several good sized white potatoes after peeling; put them through vege- table press. When done there should be two full cups of the potato. Cream one cup of white sugar with half cup of butter and mix with these the beaten yolks of four eggs, the potato the grated rind and the juice of one lemon, a tea spoon each of ground nutmeg and cinna- mon, wine glass of brandy. and the whipped whites of the eggs. Bake. like