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Classic
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page 188
BUTTERMILK PIE-CRUST--VERY WHOLESOME
Take a pint of buttermilk, add one large teacupful of lard, one teaspoonful of
salt, and a teaspoonful of soda, and flour enough to form a soft dough. Mix the
lard and flour by rubbing them together; then add the other ingredients. This is
a tender and good pie-crust.
BOIL DUMPLING CRUST WITHOUT LARD OR BUTTER--FOR DYSPEPTICS
Sift a pint of flour in a basin, salt it as usual, then pour on it a fine stream
of boiling water from the spout of a kettle, pour it slowly, or you will
overflow the flour; mix the flour and hot water with a spoon until it is a nice
soft dough that you can handle; then pour it on the biscuit board, which should
be well floured; give it two or three turns, and it is ready for the fruit. This
is fine for dyspeptics, and altogether lighter and nicer than the old way of
mixing with grease.
TO MAKE MINCE PIE MIXTURE
Weigh two pounds of the chopped meat; put to it two pounds of suet free from
strings or skin, and chopped fine; add two pounds of currants, picked, washed,
and dried; four pounds of peeled and chopped rich tart apples, with the juice of
two lemons, and the chopped peel of one; a pint of sweet wine, and one large
nutmeg grated, or teaspoonful of ground mace; three pounds and a half of sugar,
quarter of an ounce of ground cloves, or allspice, and the same of cinnamon, and
a large tablespoonful of salt. Mix the whole well together, put it in a stone
pot, or jar, cover it close, and set it in a cool place for use. Mix it well
together again before using.
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