GOLD STANDARD PURE FOOD PRODUCTS

See and Rrivierd

FINE PUFF PASTE.
In to one quart of sifted flour mix two teaspoons Gold Stan-
dard Baking Powder and a teaspoon of salt, then sift again.
Measure out one teacup of butter and one of lard hard and cold.

Take the lard and rub into the flour until a very fine, smooth

paste; then put in just enough ice water (say half a cup), con-
taining a beaten white of egg, to mix a very stiff dough. Roll it
out into a thin sheet, spread with one-fourth of the butter, sprinkle
over with a little flour, then roll up closely into a long roll like
a scroll, double the ends towards the centre, flatten and re-roll.
Then spread again with another quarter of the butter. Repeat
this operation until the butter is used up. Place it on an earthen
dish, cover with a cloth and set in a cold place (in ice box in
summer). Let it remain until it is cold—an hour or more—before
making out the crust.

PLAIN PIE CRUST.

2 cups (sifted) flour 6 level tablespoons lard
+ cup ice cold water + teaspoon salt
6 level tablespoons butter

Mix salt with flour, with two knives cut in shortening, leaving
it rather large; with knife stir in water little at a time; do it quickly.

APPLE PIE.
4 large apples 1 teaspoon butter
1 cup sugar , Pie paste

4+ nutmeg (grated)

Line a deep pie tin with nice wants (recipe found elsewhere),
select large tart apples, pare and slice, put an even layer of these
slices in the prepared: tin, sprinkle with sugar, dot -with butter,
dust with nutmeg, cover with paste, press closely around canes,
bake in a moderate oven for forty-five minutes.

CREAM PIE.

Beat together one tablespoon of flour, the white of.an egg and
half a cup of sugar; add a cup of milk; sprinkle grated nutmeg
over all. No top crust.

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