ur help. Either
may take you on to success--when half-knowledge or half-confidence will
spell disaster. You need for it, two pounds, thrice sifted flour, two
pounds well-washed and very cold butter, four egg-yolks well chilled,
and half a pint, more or less, of ice water, also a saltspoon of fine
salt. Rub four ounces of butter lightly into the flour, shape the rest
into a flattish oblong and set on ice. Wet the flour with the egg-yolks
and water, adding them alternately, work smooth, handling as lightly as
possible, then roll out half an inch thick, dredge lightly with flour,
lay on the ball of cold butter, fold paste over it smoothly, flatten
lightly with strokes of the rolling-pin, then roll out as thin as
possible without making the butter break through. Fold again in three,
roll again, as thin as you can. Repeat folding and rolling, then set on
ice half an hour, folding in three. Roll and fold twice again, chill
again for twenty minutes, then give two more rolls and foldings. Chill
if possible before using. If all things have worked well you will have
crust that is an experience.

_Every Day Pie Crust_: One pound flour, six ounces shortening--lard or
clarified dripping, pinch salt, half-pint ice water. Mix flour, salt and
water to a smooth dough, using a broad knife, roll out thin, spread with
a third of the fat, fold in three, roll out again, add another third of
fat, roll, add the last fat, roll again, fold and chill for ten minutes
before using.

_Cobblers_: Make from any sort of fruit in season--peaches, apples,
cherries, plums or berries. Green gooseberries are inadvisable, through
being too tart and too tedious. Stone cherries, pare peaches or apples
and slice thin, halve plums if big enough, and remove stones--if not,
wash, drain well, and use whole. Line a skillet or deep pie pan--it must
be three inches deep at least, liberally with short crust, rolled
rather more than a quarter-inch thick. Fit well, then prick all over
with a blunt fork. Fill with the prepared fruit, put on an upper crust a
quarter-inch thick and plenty big enough, barely press the crust edges
together, prick well with a fork all over the top, and cook in a hot
oven half to three-quarters of an hour, according to size. Take up,
remove top crust, lay it inverted upon another plate, sweeten the hot
fruit liberally, adding if you like, a spoonful of brandy, adding also a
good lump of the best butter. Mix well through the fruit, then dip out