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Classic
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page 288
sifted through the flour. Rub thoroughly the shortening into the flour. Mix
together with half a teacupful of cold water, or enough to form a rather stiff
dough; mix as little as possible, just enough to get it into shape to roll out;
it must be handled very lightly. This rule is for two pies.
When you have a little pie-crust left, do not throw it away; roll it thin, cut
it in small squares and bake. Just before tea, put a spoonful of raspberry jelly
on each square.
PUFF-PASTE OF SUET.
Two cupfuls of flour, one-half teaspoonful of salt, one teaspoonful of
baking-powder, one cup of chopped suet, freed of skin, and chopped very fine,
one cupful of water. Place the flour, sifted with the powder, in a bowl, add
suet and water; mix into smooth, rather firm dough.
This paste is excellent for fruit puddings, and dumplings that are boiled; if it
is well made, it will be light and flaky, and the suet imperceptible. It is also
excellent for meat pies, baked or boiled. All the ingredients should be very
cold when mixing, and the suet dredged with flour after it is chopped, to
prevent the particles from adhering to each other.
POTATO CRUST.
Boil and mash a dozen medium-sized potatoes, add one good teaspoonful of salt,
two tablespoonfuls of cold butter, and half a cupful of milk or cream. Stiffen
with flour sufficient to roll out. Nice for the tops of meat pies.
TO MAKE PIE-CRUST FLAKY
In making a pie, after you have rolled out your top crust, cut it about the
right size, spread it over with butter, then shake sifted flour over the butter
enough to cover it well. Cut a slit in the middle, place it over the top of your
pie, and fasten the edges as any pie. Now take the pie on your left hand, and a
dipper of cold water in your right hand; tip the pie slanting a little, pour
over the water sufficiently to rinse off the flour. Enough flour will stick to
the butter to fry into the crust, to give it a fine, blistered, flaky look,
which many cooks think is much better than rolling the butter into the crust.
TARTLETS.
Tarts of strawberry or any other kind of preserves are generally made of the
trimmings of puff-paste rolled a little thicker than for ordinary pies; then cut
out with a round cutter, first dipped in hot water, to make the edges smooth,
and placed in small tart-pans, first pricking a few holes at the bottom with a
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