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Classic
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page 84
put on the table to eat with meat. Do not stir the fruit while it is stewing, or
it will burn. Dried cherries and damsons may be stewed in the same manner,
adding the sugar before they are quite done.
Pie Crust.
Sift a pound and a half of flour, and take out a quarter for rolling; cut in it
a quarter of a pound of lard, mix it with water, and roll it out; cut half a
pound of butter, and put it in at two rollings with the flour that was left out.
For making the bottom crust of pies, cut half a pound of lard into a pound of
flour, with a little salt; mix it stiff, and grease the plates before you make
pies; always make your paste in a cold place, and bake it soon.
Some persons prefer mixing crust with milk instead of water.
Paste for Puddings.
Sift a pound of flour, have half a pound of butter and quarter of a pound of
lard, save out a quarter of the flour for rolling, cut the lard into the
remainder, and mix it with water; roll it out, and flake in half of the butter;
dust over it some of the flour, close it up; roll it again, and put in the rest
of the butter. This quantity will make crust for five or six puddings.
ANOTHER WAY.
To three and a half pounds of sifted flour, put two pounds of lard, and a piece
of volatile salts (as large as a full sized nutmeg) dissolved in a little
water;--make a pretty stiff paste; then roll in three-quarters of a pound of
butter. This will make about eight pies and twelve shells.
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