Baked Rhubarb Pudding

2 cupfuls flour1/2 teaspoon salt2 bundles rhubarb1/2 cupful Crisco1 lemon6 tablespoonfuls brown sugarWater1/2 cupful granulated sugar

Put granulated sugar into small saucepan over fire, and when brown, coat inside of plain pudding mold with it. Sift, flour, salt, and baking powder together, rub Crisco finely into it, then mix whole to a smoothpaste with cold water. Turn out on a floured board, cut off one-third of it, and put one side for the lid. Roll out remainder until twice the circumference of the top of the mold, then drop gently into mold, pressing evenly against sides. Fill center with rhubarb, cut in pieces an inch long. Add grated rind and strained juice of half of the lemon, brown sugar and 3 tablespoonfuls water. Roll out pastry that was put on one side, wet edges of it, lay it on top. Cover with a piece of greased paper, and bake in moderate oven one hour. Turn out and serve with hot milk.

3 cupfuls breadcrumbs1 quart hot milk2 eggs1 teaspoonful lemon extractGrated nutmeg to taste1/2 teaspoonful salt1 cupful sugar4 tablespoonfuls CriscoWhipped cream

Put Crisco, crumbs, and salt into a basin, add hot milk and soak ten minutes. Melt sugar and brown it lightly in a small pan over fire, then add it to the bread, with eggs well beaten, and flavorings. Pour into Criscoed pudding dish and bake in moderate oven till firm. Serve with whipped cream.

1/3 cupful rice1/2 teaspoonful lemon extract3 eggs2 tablespoonfuls Crisco1/4 teaspoonful salt2 cupfuls milk1/4 cupful sultana raisins2 tablespoonfuls powdered sugar1/4 cupful granulated sugar

Melt granulated sugar in small saucepan and cook until brown, but do not burn; pour it while hot into pudding mold and spread it all over inside. Wash rice, parboil, drain, and cook slowly in milk thirty minutes; turn into basin, add powdered sugar, Crisco, salt, raisins, extract, and eggs well beaten and pour into prepared mold. Set mold in pan of boiling water and bake in oven till quite set. Turn out and serve hot or cold.

For Pudding1 cupful brown sugar1 cupful grated carrots1 cupful grated raw potatoes3/4 cupful Crisco1 cupful seeded raisins1/2 cupful breadcrumbs1/2 cupful milk1-1/2 cupfuls flour1 teaspoonful salt1 teaspoonful baking powder1 teaspoonful mixed spices1 cupful currantsPrune sauceFor Sauce1/2 lb prunes1 wineglassful sherry wine1 lemon1/2 teaspoonful powdered cinnamon

For pudding.Cream Crisco and sugar together, add carrots, potatoes, raisins, currants, crumbs, flour, baking powder, salt, and milk. Turn into Criscoed mold, cover, and steam steadily for three hours.

For sauce.Soak prunes in water over night, after first washing them. Next day put them in pan with water they were soaked in, just enough to cover them, simmer gently until quite soft. Do not allow to boil, or fruit will be spoiled. Take out stones, crack some, and save kernels. Rub prunes through sieve, add sherry, kernels blanched, grated rind and strained lemon juice, and cinnamon, and then, if thicker than rich cream, add more wine, or water, and use.

2 squares chocolate1 tablespoonful Crisco2 cupfuls boiling water3/4 cupful sugar4 tablespoonfuls cornstarch1/4 teaspoonful salt1 teaspoonful vanilla extract1/2 cupful chopped walnut meatsWhipped cream

Break chocolate into small pieces, dissolve in boiling water, add Crisco, salt, cornstarch mixed with sugar, stir and boil for eight minutes. Remove from fire add vanilla and nuts and pour at once into wet mold. Cool, turn out and serve with whipped cream.

1 cupful sugar1 egg1 cupful milk or water2-1/4 cupfuls flour2 tablespoonfuls Crisco2-1/2 teaspoonfuls baking powder1/2 teaspoonful salt1 teaspoonful vanilla extract1 cupful sultana raisinsSauce1 tablespoonful Crisco1 cupful sugar1 egg1 teaspoonful flour1/2 teaspoonful vanilla extract1-1/2 cupfuls boiling water

For pudding.Cream Crisco and sugar together, add egg well beaten, milk, vanilla, flour, baking powder, salt, and raisins. Mix well, turn into greased mold, and bake twenty-five minutes in moderate oven. Turn outand serve with sauce. This pudding may be steamed for one and a half hours.

For sauce. Mix flour, sugar, and Crisco in small saucepan, then stir in egg and boiling water and boil for three minutes. Flavor with the vanilla.

2 cupfuls flour2 teaspoonfuls powdered ginger1/2 teaspoonful baking soda1/2 cupful Crisco1/2 cupful molasses1 egg1 tablespoonful breadcrumbs3/4 cupful milk1/2 teaspoonful saltFor Sauce1 teaspoonful Crisco1 teaspoonful cornstarch2 tablespoonfuls lemon juice3 tablespoonfuls molasses1 cupful hot water

For pudding. Mix flour, breadcrumbs, soda and ginger together, then rub in Crisco with finger tips. Beat egg, add milk, molasses, salt and stir into dry ingredients. Turn mixture into Criscoed mold, cover with greased paper and steam steadily for two hours. Turn out and serve with sauce.

For sauce. Blend Crisco and cornstarch together, add molasses, water, and lemon juice, and boil a few minutes.

3 tablespoonfuls melted Crisco2 cupfuls milk1/2 cupful flour3 eggs1/4 cupful sugar1/4 teaspoonful salt1/2 teaspoonful vanilla extractFor Sauce1/4 cupful Crisco1/2 cupful powdered sugar1/2 cupful cream1/2 teaspoonful vanilla extract

For pudding. Heat 1 cupful milk. Add other cupful milk gradually to flour, then stir into boiling milk, stir and cook five minutes. The mixture should be quite smooth. Remove from fire, add Crisco, sugar, yolks of eggs well beaten, salt, vanilla, and whites of eggs stiffly beaten. Turn into Criscoed baking dish, set in pan half full of boiling water. Bake in moderate oven thirty-five minutes. Serve with sauce.

For sauce. Melt Crisco, add sugar, cream and vanilla extract and bring to boil.

1 pint noodles3/4 cupful sugar4 eggs1/4 cupful melted Crisco1 lemon1/4 cupful blanched and chopped almonds2 cupfuls milk1/4 teaspoonful salt

Throw noodles into boiling salted water, and cook five minutes. Drain in colander. Beat eggs until light and stir in the noodles. Grease pudding dish with Crisco, put in layer of noodles, sprinkle with sugar, almonds, grated lemon peel, and melted Crisco. Then add another layer ofnoodles and proceed as before, until all are used up. Add milk and salt, and bake one hour in moderate oven. Serve hot with milk or cream. This pudding is delicious with stewed fruits.

1 quart flour3 teaspoonfuls baking powder2 tablespoonfuls sugar1/2 cupful Crisco1/2 teaspoonful saltMilk1 egg1 teaspoonful lemon extractPeaches, fresh or cannedWhipped cream

Sift flour, salt, sugar, and baking powder together, then rub Crisco lightly into them with finger tips; add lemon extract and enough milk to make soft dough. Drop mixture into Criscoed gem pans; place 1/2 peach on each one; fill cavities with sugar and bake in hot oven twenty-five minutes. Serve with whipped and sweetened cream.

Sufficient for twenty delights.

For Pudding1 can pineapple1 cupful sugar4 tablespoonfuls melted Crisco1 cupful breadcrumbs1/4 teaspoonful salt6 eggsHard sauceFor Sauce4 tablespoonfuls sugar1/2 teaspoonful salt1/2 cupful Crisco2 tablespoonfuls sherry4 tablespoonfuls blanched and chopped almonds

For pudding. Beat eggs, add crumbs, salt, Crisco, sugar, and pineapple cut into small dice. Turn into Criscoed pudding dish and bake in moderate oven until firm. Serve hot or cold with sauce.

For sauce. Beat Crisco with sugar to a cream, add salt, sherry, and almonds.

1/2 lb. brown sugar3 eggs1/4 lb. breadcrumbs1/2 lb. browned flour1/2 lb. Crisco2 teaspoonfuls baking powder1 teaspoonful salt1/2 teaspoonful powdered cloves1/2 teaspoonful powdered cinnamon1 teaspoonful powdered ginger1/2 teaspoonful grated nutmeg1/4 teaspoonful powdered mace1/2 cupful New Orleans molasses1/2 cupful brandy (or grape juice)1/4 cupful lemon juice1/2 lb. seeded raisins1/2 lb. sultana raisins1 lb. currants1 lb. crystallized fruits, consisting of pineapple, cherries, figs, orange peel, and citron

Chop crystallized fruits, add raisins and currants, then pour brandy (or grape juice) over them and let stand several hours. Cream Crisco andsugar, add eggs well beaten together, and all other ingredients. Divide into greased mold (small Crisco cans will do) filling two-thirds full and steam steadily for three hours. Turn out while hot and serve with hard sauce.

Sufficient for two medium-sized puddings or one very large one.

1/2 cupful rice3 cupfuls milk3/4 cupful sugar1/4 cupful Crisco3 eggsPowdered cinnamon to taste1/4 cupful seeded raisins1/2 teaspoonful salt

Wash rice and steam it in milk until thick, then allow to cool. Cream Crisco and sugar, add well beaten eggs, raisins, salt, rice, and cinnamon. Grease pudding dish with Crisco, pour in mixture and bake one hour in moderate oven.

1/2 cupful sugar2 cupfuls flour2 teaspoonfuls baking powder4 tablespoonfuls melted Crisco1/2 teaspoonful salt2 eggs1 cupful milk1 teaspoonful vanilla extract1 cupful chopped English walnut meatsFor Sauce1 cupful sugar1/2 cupful water3 yolks eggs2 cupfuls whipped cream1/2 teaspoonful lemon extract

Mix flour, sugar, salt and baking powder together, add eggs well beaten, vanilla extract, milk, Crisco, and nuts. Mix well and divide into 9 greased individual molds, cover with greased papers, and steam steadily for three-quarters of an hour. Turn out and serve.

For sauce. Boil sugar and water till syrup spins a thread, pour over beaten yolks of eggs, and stir quickly. Set aside to cool, stir occasionally, add lemon extract and just before serving mix in whipped cream.

Sufficient for nine individual puddings.

(Kate B. Vaughn)1 cupful sugar3 eggs1/2 cupful buttermilk1 teaspoonful baking soda1-1/2 cupfuls flour1/2 cupful Crisco1 cupful blackberry jam1/2 teaspoonful salt1/2 teaspoonful grated nutmegFor Sauce2 tablespoonfuls Crisco1 cupful whipped creamPowdered sugar1/4 teaspoonful salt

For pudding. Cream Crisco and sugar together, add salt, eggs well beaten, nutmeg, flour, soda mixed with buttermilk, and jam. Mix well and turn into Criscoed pudding dish and bake in moderate oven thirty minutes or until firm.

For sauce. Cream Crisco and beat in as much powdered sugar as it will take up, add salt, and stir over boiling water until it becomes liquid, flavor with vanilla extract or sherry, and just before serving add cream. Serve hot with pudding.

Crisco and Puddings

If the slices of bread have to be spread with butter or with a paste it should be done before they are cut off. The slices should not be cut thicker than an eighth of an inch. When butter is used there must just be enough of it for us to know in some mysterious fashion that it is there. Every scrap of a sandwich should be eatable. Sandwiches usually are served on folded napkins, and arranged in circles, so that one overlaps the other. It is well to lay a damp napkin over the sandwiches, if they are not wanted immediately, in order to keep them moist. To make superior sandwich butter, work one cupful of butter in a basin with a clean and dry wooden spoon until soft; then add by degrees half a cupful of whipped cream, seasoning of salt and mustard, and put it in a cool place until required.

Sandwiches and Crisco

3 tablespoonfuls melted Crisco10 anchovies3 hard-cooked eggs2 tablespoonfuls grated cheese1 teaspoonful curry powder1/2 teaspoonful lemon juiceSalt to tasteBrown breadWatercress

Bone anchovies, put them in basin or mortar with eggs, cheese, and one tablespoonful Crisco, and pound all well together. Mix remaining Crisco with curry powder, lemon juice, and salt to taste. Cut some thin brown bread, spread with curry mixture and layer of anchovy paste. Lay another piece of bread on top, and cut into fancy shapes. Arrange on a lace paper and garnish with watercress.

Sufficient for fifteen sandwiches.

2 tablespoonfuls Crisco4 hard-cooked eggs2 tablespoonfuls creamSalt, pepper, and red pepper to taste2 rasped rollsFritter batter

Cut hard-cooked eggs free from shells into slices and pound with Crisco and cream to a paste. Season with salt, pepper, and red pepper. Cut rolls into thin slices, butter them,spread them with the mixture and make into small sandwiches. Dip each sandwich into some prepared fritter batter, and fry to golden brown in hot Crisco. Drain and serve hot.

Sufficient for twelve sandwiches.

2 tablespoonfuls Crisco1/2 lb. cooked meat6 stoned olives1 teaspoonful capers2 hard-cooked eggsSalt and pepper to tasteCrisp lettuce leaves12 picked shrimpsParsleyBrown bread

Put through food chopper cooked meat, olives, capers, and yolks of hard cooked eggs, then add Crisco and seasonings. Spread mixture on slices of buttered brown bread, and stamp them out with a round cutter; sprinkle surfaces of sandwiches with chopped whites of eggs. Dish up in circular fashion. Put lettuce in center with shrimps and a few sprigs of parsley. This sandwich quite repays the trouble of making.

Sufficient for twenty sandwiches.

2 tablespoonfuls Crisco1 cupful diced cheese1 teaspoonful cornstarch6 tablespoonfuls milk1 teaspoonful salt1 can pimientoesPaprika to tasteGraham bread

Put cheese into double boiler, add Crisco, cornstarch, milk, salt, and paprika to taste and stir and cook until smooth, then add pimientoes cut into small pieces. Spread between buttered slices of graham bread.

Sufficient for twenty-five sandwiches.

1 tablespoonful Crisco1/2 cupful rice1 sprig parsley1 blade mace1 strip lemon peel2 tablespoonfuls chopped cooked liver2 tablespoonfuls chopped cooked hamSalt and pepper to tasteBread

Boil rice in plenty of boiling salted water, add parsley, mace, and lemon peel. When quite tender strain off water, take out parsley, mace, and lemon, and stir into the rice, liver, Crisco, ham, and seasonings. Cut an even number of slices of bread, spread mixture when cold on one-half, and cover with remaining slices of bread. Trim and cut into diamond shapes.

Sufficient for twenty sandwiches.

2 tablespoonfuls melted Crisco1 dozen sardines1 tablespoonful whipped cream1 tomatoSalt, pepper, and paprika to tasteLettuce leavesSlices of brown or white bread

Bone and skin the sardines, then rub through sieve, add cream, Crisco, pulp of tomato and seasonings and mix well. Spread mixture between slices of brown or white bread and butter, stamp out in rounds, in center of each round force a row of whipped cream seasoned with salt and red pepper, place small stamped out leaves of lettuce round the cream.

Sufficient for twelve sandwiches.

2 tablespoonfuls Crisco1 cupful water1/2 cupful vinegar2 eggs well beaten1 teaspoonful salt1 teaspoonful mustard1 tablespoonful flour1-1/2 tablespoonfuls sugarFew grains red pepperFirm ripe tomatoesBreadWhipped cream

Mix sugar, flour, salt, mustard and red pepper together, add eggs, vinegar, Crisco, and water and cook in double boiler until thick, stirring all the time. To every tablespoonful of dressing add equal quantity of whipped cream. Skin and slice tomatoes very thin, dip slices into dressing and place between thin slices of buttered bread. Cut into finger shaped pieces.

Sufficient for thirty sandwiches.

1 tablespoonful Crisco1/4 cupful grated horseradish1 tomatoBread1/4 cupful mayonnaiseSalt and paprika to tasteParsley

Mix Crisco, horseradish, and mayonnaise together. Skin and slice tomato, sprinkle with salt and paprika. Spread thin slices of bread and butter with Crisco mixture, and put sliced tomato between, cut into fancy shapes and garnish with parsley.

Sufficient for ten sandwiches.

There are two principal divisions, within which all varieties may be included, viz:1. Short or plain pastries.2. Flaky pastries.Of these, the former includes all pastes in which the fat is mixed evenly with the dough throughout; the latter, those in which, by one means or another, the two are arranged in alternate layers. The short pastes are the simplest, and for this reason should be experimented on to begin with. With pastry, a good deal always depends on the mixing. The best way is to measure out the average quantity of liquid, to pour about three-quarters of this gradually into the flour, at the same time stirring this briskly with a knife, so as to get it evenly moistened, and then add, in very small quantities at a time, as much more water as may be needed. To see, in this way, when the flour has been moistened enough, is easy. By the time the first three parts of water have been put in, most of it will have stuck together in little separate rolls; if on pressing these they should not only cling together, but readily collect about them whatever loose flour there may be, sufficient moisture will have been added; but so long as the mixture, when pressed, remains to some degree crumbly, it is a sign that a little more water is required. When done, the paste should stick together, but should not adhere either to the hands or to the basin. If it does this it is too wet, and more flour must be dusted over it and kneaded in till the surplus moisture has been absorbed. A sure sign of its having been mixed properly is when it can be rolled into a lump, and the basin wiped out cleanly with it, as with a cloth. To roll out, flour the pastry board slightly, lay the dough on it, and form it into a neat, flat oblong shape.Press it out first a little with the roller, and then roll with short, quick strokes to the thickness required. Always roll straight forwards, neither sideways nor obliquely. If the paste wants widening, alter its position, not the direction of the rolling. At the beginning of each stroke, bring the roller rather sharply down, so as to drive out the paste in front of it, and take especial care in rolling to stop always just short of the edges. Short pastry differs from the flaky pastries in requiring but one rolling out.It should be handled and rolled as little as possible and when carefully made it should not be in the least leathery or tough. Air in this method is mixed equally throughout the paste, and when it expands in the oven raises the paste in all directions. The flakiness of pastry depends upon the kind and amount of shortening used. Crisco makes tenderer crust than either lard or butter. Make pastry in a cool atmosphere and on a cool surface. The lightness of pastry depends largely upon the light handling in blending the Crisco with the flour and in the rolling of the pastry upon the board. The best results are obtained by cutting the Crisco into the flour with a knife.If pastry contains baking powder it should be put into the oven as quickly as possible, but if it contains a liberal supply of Crisco without baking powder, it improves by being set aside in a cool place a few hours. Pastry that is light, dry and flaky, is separated more easily by the gastric fluids than that which is heavy. The flour must be of good quality, fine and dry. All pastry requires to be placed in a hot oven, slightly hotter for flaky than short crust. The oven should register from 310Â° F. to 340Â° F. The great heat quickly will cause the starch grains to burst and absorb the fat, otherwise the pastry will be heavy.In making flaky pastry, if it has been rolled and folded properly, and not allowed to stick to the board, nor cut so that air can pass through layers, this air when heated in the oven expands and raises the paste in layers or puffs. Heat of oven must be great enough to fix the pastry in this raised condition, and as cold air prevents this, the oven door must not be opened too soon, or any more than necessary. See that the oven is clean.

There are two principal divisions, within which all varieties may be included, viz:

1. Short or plain pastries.

2. Flaky pastries.

Of these, the former includes all pastes in which the fat is mixed evenly with the dough throughout; the latter, those in which, by one means or another, the two are arranged in alternate layers. The short pastes are the simplest, and for this reason should be experimented on to begin with. With pastry, a good deal always depends on the mixing. The best way is to measure out the average quantity of liquid, to pour about three-quarters of this gradually into the flour, at the same time stirring this briskly with a knife, so as to get it evenly moistened, and then add, in very small quantities at a time, as much more water as may be needed. To see, in this way, when the flour has been moistened enough, is easy. By the time the first three parts of water have been put in, most of it will have stuck together in little separate rolls; if on pressing these they should not only cling together, but readily collect about them whatever loose flour there may be, sufficient moisture will have been added; but so long as the mixture, when pressed, remains to some degree crumbly, it is a sign that a little more water is required. When done, the paste should stick together, but should not adhere either to the hands or to the basin. If it does this it is too wet, and more flour must be dusted over it and kneaded in till the surplus moisture has been absorbed. A sure sign of its having been mixed properly is when it can be rolled into a lump, and the basin wiped out cleanly with it, as with a cloth. To roll out, flour the pastry board slightly, lay the dough on it, and form it into a neat, flat oblong shape.

Press it out first a little with the roller, and then roll with short, quick strokes to the thickness required. Always roll straight forwards, neither sideways nor obliquely. If the paste wants widening, alter its position, not the direction of the rolling. At the beginning of each stroke, bring the roller rather sharply down, so as to drive out the paste in front of it, and take especial care in rolling to stop always just short of the edges. Short pastry differs from the flaky pastries in requiring but one rolling out.

It should be handled and rolled as little as possible and when carefully made it should not be in the least leathery or tough. Air in this method is mixed equally throughout the paste, and when it expands in the oven raises the paste in all directions. The flakiness of pastry depends upon the kind and amount of shortening used. Crisco makes tenderer crust than either lard or butter. Make pastry in a cool atmosphere and on a cool surface. The lightness of pastry depends largely upon the light handling in blending the Crisco with the flour and in the rolling of the pastry upon the board. The best results are obtained by cutting the Crisco into the flour with a knife.

If pastry contains baking powder it should be put into the oven as quickly as possible, but if it contains a liberal supply of Crisco without baking powder, it improves by being set aside in a cool place a few hours. Pastry that is light, dry and flaky, is separated more easily by the gastric fluids than that which is heavy. The flour must be of good quality, fine and dry. All pastry requires to be placed in a hot oven, slightly hotter for flaky than short crust. The oven should register from 310Â° F. to 340Â° F. The great heat quickly will cause the starch grains to burst and absorb the fat, otherwise the pastry will be heavy.

In making flaky pastry, if it has been rolled and folded properly, and not allowed to stick to the board, nor cut so that air can pass through layers, this air when heated in the oven expands and raises the paste in layers or puffs. Heat of oven must be great enough to fix the pastry in this raised condition, and as cold air prevents this, the oven door must not be opened too soon, or any more than necessary. See that the oven is clean.

Pastries and Crisco

1-1/2 cupfuls flour1/2 cupful Crisco1/2 teaspoonful saltCold water

Sift flour and salt and cut Crisco into flour with knife until finely divided. Finger tips may be used to finish blending materials. Add gradually sufficient water to make stiff paste. Water should be added sparingly and mixed with knife through dry ingredients. Form lightly and quickly with hand into dough; roll out on slightly floured board, about one-quarter inch thick. Use light motion in handling rolling-pin, and roll from center outward.

Sufficient for one small pie.

2 cupfuls flour3/4 cupful Crisco1 egg1 tablespoonful lemon juiceSufficient cold water to hold mixture together3/4 teaspoonful salt

Sift flour and salt into basin. Flour blade of knife, and chop Crisco into flour, being careful to keep flour between blade of knife and shortening. When mixture looks like meal, add gradually, egg well beaten and mixed with lemon juice. Roll pastry into ball with knife. May be used at once, but will be improved if allowed to stand in cool place for one hour. Should be rolled out once and handled as lightly as possible. May be used for sweet or savory dishes. Bake in hot oven. The purpose of the addition of lemon is to render gluten of flour more ductile, so that it will stretch rather than break as paste is rolled out, or as it rises in oven.

Sufficient for two pies.

1/2 teaspoonful salt1-1/2 teaspoonfuls baking powder2-1/4 cupfuls flour1/2 cupful CriscoCold water1 teaspoonful lemon juice

Sift and mix together flour, salt, and baking powder. Rub in Crisco with finger tips. Chill two hours. Then take out 1/2 cupful, and to remainder add lemon juice and cold water gradually to make stiff paste. Knead lightly and roll into long narrow strip. Sprinkle dough with half of reserved mixture and fold so as to make 3 layers. Turn half way round, roll again into strip, sprinkle with rest of mixture and fold as before. Roll and fold twice more, and pastry is ready for use for cakes, puddings, or pies.

Sufficient for two pies.

1-1/4 cupfuls cornstarch1-1/4 cupfuls flour2 tablespoonfuls sugar1/2 cupful Crisco1/2 teaspoonful salt1 teaspoonful baking powder1 yolk of eggMilk to mix

Rub Crisco lightly into cornstarch and flour, add salt, sugar, baking powder, beaten yolk of egg, and sufficient milk to mix to stiff paste. Roll out lightly and use for tartlets or one crust pie.

Sufficient for two large pies.

Top Layer1 cupful sugar1 cupful sweet milk2 eggs2 cupfuls flour1/2 cupful Crisco2 teaspoonfuls baking powder1/2 teaspoonful saltUnder Layer1 cupful molasses1 cupful brown sugar1 pint hot waterPlain Crisco Pastry1 lemon1 egg2 tablespoonfuls flour

Line large pie plate with pastry.

For under layer.Mix sugar with flour, add molasses, egg well beaten, grated lemon rind, and hot water, and pour into prepared pie plate.

For top layer.Cream Crisco and sugar together, add eggs well beaten, milk, salt, flour, and baking powder. Spread mixture over under layer and bake in hot oven thirty-five minutes.

Sufficient for two large pies.

For Pastry2 cupfuls flour7 tablespoonfuls Crisco1/2 teaspoonful saltWaterFor Filling6 tablespoonfuls Crisco3/4 cupful sugar1 lemon3 eggs1/2 cupful blanched powdered almonds1/4 teaspoonful salt

Make short crust of Crisco, flour, salt, and water. Roll out thin, and line Criscoed pie plate with piece of paste.

For filling.Cream Crisco and sugar together, add eggs well beaten, almonds, salt, grated rind and one tablespoonful lemon juice. Mix well and spread one-half of mixture on to pastry. Then cover with a layer of pastry, the rest of mixture, and lastly cover with pastry. Bake in a moderate oven until brown. Or the pastry may be rolled out, brushed over with melted Crisco, the mixture spread over it, and rolled up to form a roly-poly. Lay on a Criscoed tin and bake in moderate oven until brown.

Sufficient for one large pie.

2 cupfuls flour8 tablespoonfuls Crisco3/4 teaspoonful saltJust enough cold water to hold dough together

Sift flour and salt and cut half the Crisco into flour with knife until it is finely divided. The finger tips may be used to finish blending materials.Then add water sparingly, mixing it with knife through dry materials. Form with the hand into dough and roll out on a floured board to quarter inch thickness. Spread one-third of remaining Crisco on two-thirds of dough nearest you; fold twice, to make three layers, folding in first that part on which Crisco has not been spread. Turn dough, putting folded edges to the sides; roll out, spread and fold as before. Repeat once more. Use a light motion in handling rolling-pin, and roll from center outward. Should Crisco be too hard, it will not mix readily with flour, in which case the result will be a tough crust.

Sufficient for two covered pies.

1/2 teaspoonful salt2 cupfuls flour1/2 cupful CriscoCold water

Mix salt with flour; divide Crisco into four equal parts, rub in one of these only, and then mix to stiff paste with a little cold water. Shape into neat oblong piece, and roll into straight strip about three times as long as it is broad. All over this put on, with the point of knife, one of remaining quarters of Crisco, distributing it evenly in little dabs about size of a pea, so that they look like buttons on a card. Now flour surface lightly and fold paste exactly in three by taking hold of the two bottom corners and doubling them upwards from you and then of the top corners and doubling them downwards towards you. Turn now at right angles to its former position so as to have open ends pointing towards you. Press these quickly together with the roller to inclose some air, and press paste across also in two or three places, making little ridges, thus preventing air which has been shut in, from forming into large bubble. Roll out again, and repeat till remaining two parts of Crisco have thus been used. At the last rolling, bring to required thickness; and if it needs widening as well as lengthening, turn it at right angles to its former position, and roll straight across it as before, a rule which, with flaky pastry, should always be observed, since, unlike the short pastries, its lightness suffers if rolled obliquely to the direction in which it has been folded.

Sufficient for two small pies.

1 teaspoonful salt1 cupful Crisco2 cupfuls flour1 yolk of egg2 teaspoonfuls lemon juiceCold water

Measure Crisco and set in cold place to chill it. Sift flour and salt into basin, and add lemon juice. Take a quarter of the Crisco, and rub it lightly into flour with finger tips until there are no lumps left. Beat yolk of egg and add a little cold water, then add them to the flour, making them into a stiffish dough. Turn this on to floured board, and work well with hands until it will no longer stick to fingers and forms a perfectly smooth dough. Form into oblong piece and roll out to about half inch thickness. The Crisco to be used should be as nearly, as possible of same consistency as the paste.

Form it into neat flat cake, and place in center of pastry. Fold up rather loosely, and flat the folds with rolling-pin. Place in refrigerator for ten minutes. Then roll out pastry into long narrow strip, being carefulthat Crisco does not get through. Fold exactly in three, press down folds, and lay aside in cool place or in refrigerator fifteen minutes. This is called giving the pastry one "turn" and seven of these is the number required for this pastry. The next time the pastry is rolled, place it with the joins at your right hand side, and open end's towards you. Give two "turns" this time, and again set aside in cool place for at least fifteen minutes. Repeat this until pastry has had seven rolls in all. The object of the cooling between the rolls is to keep Crisco and flour in distinct and separate layers, in which it is the function of the rolling-pin and folding to arrange them, and on which the lightness of the pastry depends.

When rolling, keep the pressure of the two hands as equal as possible. If the pastry becomes rounded, it shows that there is more pressure being done on the rounded side than the other. After it has received its last roll, it is better to be laid aside before using, then rolled to the thickness required.

Sufficient for two pies.

2 cupfuls flour1/2 cupful Crisco, generous measure1/2 teaspoonful salt1 teaspoonful lemon juice1 eggCold water

Have Crisco cold and firm. Sift flour and salt into basin, add Crisco and cut into pieces one inch square. Beat up egg, add lemon juice and a very little cold water, then add them gradually into other ingredients making them into a stiff paste. Roll in a long piece on floured board, fold in three, turn rough edges toward you and roll out again, continuing this for five times. Place in refrigerator or in cool place ten minutes between each rolling. This pastry may be used at once for all kinds of sweet or savory pies, but it is improved by standing for a few hours in a cool place. Bake in hot oven. Sufficient for two covered pies.

5 cupfuls flour1 1/2 cupfuls Crisco1/3 cupful ground almonds1 cupful sugar2 eggs2 yolks of eggs1 1/3 teaspoonfuls saltWater

Sift flour and almonds into basin, rub Crisco into them, add salt, sugar, eggs well beaten and water to make stiff paste. Leave in cool place two hours, then roll out and use for pies and tartlets.

Sufficient for four pies.

1 cupful flour4 tablespoonfuls Crisco1/3 teaspoonful salt1/4 teaspoonful baking powder3 tablespoonfuls boiling water

Sift flour, salt and baking powder into basin, rub Crisco lightly into them, then stir in boiling water. Cool paste before using, or it will be too sticky to handle.

Sufficient for one pie.

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