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Page 80
Butter, being more wholesome than lard, should always be used if it can be
afforded. A mixture of lard and butter is next best. Clarified dripping
makes a good crust for meat pies, and cream can also be used. For
dumplings nothing can be better than a light biscuit-crust, made as on p.
208. It is also good for meat pies.
PLAIN PIE-CRUST.
One quart of flour; one even teacup of lard, and one of butter; one teacup
of ice-water or very cold water; and a teaspooonful of salt.
Rub the lard and salt into the flour till it is dry and crumbly. Add the
ice-water, and work to a smooth dough. Wash the butter, and have it cold
and firm as possible. Divide it in three parts. Roll out the paste, and
dot it all over with bits from one part of the butter. Sprinkle with
flour, and roll up. Roll out, and repeat till the butter is gone. If the
crust can now stand on the ice for half an hour, it will be nicer and more
flaky. This amount will make three good-sized pies. Enough for the bottom
crusts can be taken off after one rolling in of butter, thus making the
top crust richer. Lard alone will make a tender, but not a flaky, paste.
PUFF PASTE.
One pound of flour; three-quarters of a pound of butter; one teacupful of
ice-water; one teaspoonful of salt, and one of sugar; yolk of one egg.
Wash the butter; divide into three parts, reserving a bit the size of an
egg; and put it on the ice for an hour. Rub the bit of butter, the salt,
and sugar, into the flour, and stir in the ice-water and egg beaten
together. Make into a dough, and knead on the molding-board till glossy
and firm: at least ten minutes will be required. Roll out into a sheet ten
or twelve inches square. Cut a cake of the ice-cold butter in thin slices,
or flatten it very thin with the rolling-pin. Lay it on the paste,
sprinkle with flour, and fold over the edges. Press it in somewhat with
the rolling-pin, and roll out again. Always roll _from_ you. Do this again
and again till the butter is all used, rolling up the paste after the last
cake is in, and then putting it on the ice for an hour or more. Have
filling all ready, and let the paste be as nearly ice-cold as possible
when it goes into the oven. There are much more elaborate rules; but this
insures handsome paste. Make a plainer one for the bottom crusts. Cover
puff paste with a damp cloth, and it may be kept on the ice a day or two
before baking.
PATTIES FROM PUFF PASTE.
Roll the paste about a third of an inch thick, and cut out with a round or
oval cutter about two inches in diameter. Take a cutter half an inch
smaller, and press it into the piece already cut out, so as to sink
half-way through the crust: this to mark out the top piece. Lay on tins,
and bake to a delicate brown. They should treble in thickness by rising,
and require from twenty minutes to half an hour to bake. When done, the
marked-out top can easily be removed. Take out the soft inside, and fill
with sweetmeats for dessert, or with minced chicken or oysters prepared as
on p. 140.
GRANDMOTHER'S APPLE PIE.
Line a deep pie-plate with plain paste. Pare sour apples,--greenings are
best; quarter, and cut in thin slices. Allow one cup of sugar, and quarter
of a grated nutmeg mixed with it. Fill the pie-plate heaping full of the
sliced apple, sprinkling the sugar between the layers. It will require not
less than six good-sized apples. Wet the edges of the pie with cold water;
lay on the cover, and press down securely, that no juice may escape. Bake
three-quarters of an hour, or a little less if the apples are very tender.
No pie in which the apples are stewed beforehand can compare with this in
flavor. If they are used, stew till tender, and strain. Sweeten and flavor
to taste. Fill the pies, and bake half an hour.
DRIED-APPLE PIES.
Wash one pint of dried apples, and put in a porcelain kettle with two
quarts of warm water. Let them stand all night. In the morning put on the
fire, and stew slowly for an hour. Then add one pint of sugar, a
teaspoonful of dried lemon or orange rind, or half a fresh lemon sliced,
and half a teaspoonful of cinnamon. Stew half an hour longer, and then use
for filling the pies. The apple can be strained if preferred, and a
teaspoonful of butter added. This quantity will make two pies. Dried
peaches are treated in the same way.
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