RECIPES TRIED AND TRUE
PASTRY DOUGH
Cream very well one-half pound pot cheese and one-half pound sweet butter, each separately, and then together. When well blended mix with one-half pound flour. Prepare the day before using and place on ice. This pastry is good for pies, small tarts, filled with cheese, prunes, apples, jelly, berries, etc.
PASTRY DOUGH
Mix one cup flour and one-quarter cup sugar and work in one-half cup butter ; add well beaten yolk of one egg, put on ice for one-half hour and press into pie plate, fill with any fruit and lay strips on top. Good for tarts.
PRUNE PIE
Line a pie plate with crust, sprinkle bottom with flour and fill with pitted cooked prunes. Lay stripes across the top.
PIE CRUST
Sift two cups of flour; cut in (with two knives) two tablespoonfuls butter and two of fat until fine as sand. Add enough ice-water to make the dough firm enough to roll (about three-fourths of a cup). Roll out in one direction and on one side only, using but little flour. Roll till thin.
REAL RAISIN PIE
- 2 cups seeded raisins,
- 2 cups water,
- ¼ teaspoon salt,
- 2 tablespoons lemon juice,
- 1 tablespoon corn starch,
- 1 teaspoon sugar.
Wash the raisins, put in sauce-pan with one cup cold water and bring slowly to a boil. Add sugar, salt and cornstarch, which has been mixed with one cup cold water. Boil three minutes; add lemon juice. Pour in pie tin which has been dined with crust; while hot, cover; brush top with cold milk and bake in moderate oven until brown.
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