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Classic
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page 186
PUDDINGS, PIES AND MINCEMEAT
DIRECTIONS FOR MAKING AND BAKING PIES, TARTS, ETC.
The delicacy of pastry depends as much upon the baking as the making, therefore
strict attention should be paid to the following directions:
Puff paste requires a quick, even heat; a hot oven will curl the paste and
scorch it.
Tart paste or short paste requires a degree less of heat.
For raised or light crust, the oven may be heated as for puff paste.
When baking with coal, if the fire is not brisk enough do not put on more coal,
but add a stick or two of hard wood; or if nearly done, put in a stick of pine
wood.
FAMILY PIE CRUST, SHORT
Put a pound of sifted flour into a bowl, work into it half a pound of sweet lard
or beef drippings, with a dessertspoonful of salt. When it is thoroughly mixed
put to it enough cold water to bind together. Flour the paste slab, or table,
and rolling pin. Take a part of the paste and roll it to less than a quarter of
an inch in thickness. This will be quite rich enough for health or taste. A bit
of volatile salts, the size of a small nutmeg, dissolved in a little hot water
and put to the paste, will make it more light and delicate.
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