Pastry.

1 hp. c. pastry flour. 1 ssp. baking-powder. 1 ssp. salt.

1 tbsp. dripping or butter. 1 tbsp. lard.

Sift flour, salt, and baking-powder together, and rub or chop in the dripping. Mix quite stiff with cold water (1/4 c. or more). Turn out on a floured board, pat into a flat cake, roll out 1/4 inch thick, and spread the lard over the surface. Sprinkle with flour, fold over and over, and roll out again into a long narrow strip. Then roll over and over like a jelly roll, and cut off from the end as needed. This receipt makes just enough for two crusts for plates of the usual size. Divide the dough into two parts, turn each half over on the side and pat into a round shape. Then roll uniformly, keeping the shape circular till it will fit the plate.

Pies with no Under Crust.

Make all fruit pies in a deep earthen dish and without an under crust. Fill the dish with fruit, add sugar and cold water. Cut a strip of paste 1/2 inch wide, wet the edge of the dish, lay the strip of paste on the wet edge, wet the paste, then cover with a piece of paste the size of the top of the dish, press the edges gently, trim and bake in a hot oven about 30 m., or until the fruit is soft

Apple Pie.

Wipe and cut sour apples in quarters, remove the cores and skins, and cut each quarter in two pieces lengthwise. Allow 1 tbsp. sugar for an ordinary apple, and if not juicy add 1/2 tbsp. water.

Rhubarb Pie.

Wash and cut the stalks into inch-pieces. Allow 1/2 c. sugar and 1/4 c. water to each c. of fruit.

Pies with no Upper Crust.

Line a shallow plate with the paste, let it come 1/2 inch over the edge, turn the paste under to fit the plate, and make a scalloped edge by pressing it with the right forefinger between the thumb and finger of the left hand; or roll the crust to fit the plate, wet the edge, and lay a narrow strip of paste on the rim.

Squash Pie.

11/2 c. squash. 1 c. boiling milk. 1/2 c. sugar.

1/2 tsp. salt.

1 ssp. cinnamon.

1 egg

Use a dry mealy squash, stew and sift it, then add the other materials. Bake 30 m., or until it puffs up all over.

Custard Pie.

3 eggs.

3 tbsp. sugar.

1 ssp. salt.

1 ssp. nutmeg. 3 c. scalded milk.

Beat the eggs until light, add sugar and salt, and beat again; add spice and scalded milk. Strain into the plate. Bake slowly, and the moment it puffs and a knife-blade comes out clean it is done.

Pies with Two Crusts.

Mince and other pies which are to have both upper and under crusts should be baked on flat or very shallow plates.

Roll each crust to fit the plate that there may be no waste. The upper crust may be rolled a trifle larger, and the fulness thrown back into the centre to allow for the shrinking in baking. Make several holes in the upper crust of meat pies to let the steam escape.

Plain Mince Pies.

1 c. meat.

2 c. apples. 1 tsp. salt.

1 tsp. cinnamon. 1 tsp. allspice. 1 c. brown sugar.

1/2 c raisins. 1/2 c. currants.

1 c. of sweet-pickle vinegar, or 1/2 c. water and juice of 2 lemons.

Use any remnants of cold steak or beef, which have been simmered till tender. Chop fine, the meat, apples, and the stoned raisins. If you have no sweet-pickle vinegar boil the plain vinegar, sugar, spice, and raisins together for 10 m. Then add the other materials and cook until the apples are soft.

Lyonnaise Potatoes.

1 pt. cold boiled potatoes. 1/2 tsp. salt. 1/2 ssp. pepper.

1 tbsp. minced onion.

1 tbsp. dripping.

1 tbsp. chopped parsley.

Cut the potatoes into half-inch dice and season with salt and pepper. Fry the onion in the hot dripping until light brown, add the potato. Stir with a fork till they have absorbed the fat. Add the parsley and serve hot. 1 tsp. of vinegar gives the potatoes a good flavor.

Creamed Potatoes.

1 pt. cold potatoes. 1/2 c. milk, spk. pepper.

1 tbsp. butter.

1/2 tsp. salt.

1 tsp. chopped parsley.

Cut the potatoes into dice or thin slices. Put the milk into a shallow pan, and when hot add the potatoes and cook until they have absorbed nearly all the milk. Add the butter and seasoning, cook 5 m. longer, and serve hot.

Questions on Lesson XV.

1. How may cold boiled potatoes be utilized ?

2. What is parsley ?

3. What happens to our food if it is left exposed to air and moisture ?

4. How should groceries and dry materials be kept ?

5. Why not keep moist articles in tin ?

6. Why should canned food be poured at once from the cans when opened ?

7. Are paper bags suitable to keep food in ?

8. Why is it better to keep milk in a shallow pan rather than in a can ?

9. How are lemons and cranberries best kept ?

10. Shall we keep butter and onions in the same closet ?

11. How often shall we examine the bread and cake jars ?

12. Why should we clean the pan and spout of a refrigerator ?