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Classic
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page 184
cold or ice-water in a cool temperature. Place the flour on a board, sprinkle
over the salt and sugar, add gradually the yolks of eggs beaten up with a little
ice-water, pouring them in with one hand and mixing with the tips of the fingers
of the other, until it becomes a smooth dough, as soft as can be readily
handled. Roll out as described in preceding recipe.
PASTE WITH DRIPPINGS.
Rub three-fourths pound beef-dripings to a fine powder through one pound flour;
add half a tea-spoon salt, make a well in center, pour in half a pint ice-water,
mix, flour board and hands, roll out paste, fold, roll out and fold again, and
repeat, and it is ready for use.--Mrs. M. E. S.
PASTE WITH SUET.
Roll a pound of the best suet, with very little membrane running through it, on
a board for several minutes, removing all the skin and fibers that appear when
rolling; the suet will be a pure and sweet shortening, looking like butter. Rub
this into the flour, salt, and mix it with ice-water; roll out for the plates,
and put on a little butter in flakes, rolling it in as usual.
APPLE PIE.
Line pan with crust; pare and quarter three or four nice tart apples and spread
on crust, sprinkle with two table-spoons sugar and small bits of butter; mix one
table-spoon flour, one tea-spoon essence of lemon, two table-spoons sugar, and
three or four of water together, pour over the apples and bake till they are
thoroughly cooked; serve warm with sweetened milk or cream.
Or, half a tea-spoon cinnamon, nutmeg, or allspice, may be used in place of
essence of lemon, sprinkling it on just before baking.
Or, after putting in apples, pour over them a custard made of two eggs and a
pint of milk, sweetened to taste.--Miss S. A. Melching.
APPLE MERINGUE PIE.
Pare, slice, stew and sweeten ripe, tart and juicy apples, mash and season with
nutmeg, (or stew lemon peel with them for flavor), fill crust and bake till
done; spread over the apple a thick meringue made by whipping to froth whites of
three eggs for each pie, sweetening
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