and bake in a hot oven. Follow directions given with Fleischig Pie
Crust. Fat may be substituted for butter in the above recipe.

PARVE, COOKIE AND PIE DOUGH

Sift into a mixing-bowl one and one-half cups of flour and one-half
teaspoon of baking-powder. Make a depression in the centre; into this
pour a generous half cup of oil and an exact half cup of very cold (or
ice) water; add pinch of salt, mix quickly with a fork, divide in two
portions; do not knead, but roll on a well-floured board, spread on
pans, fill and bake at once in a quick oven.

No failure is possible if the formula is accurately followed and these
things observed; ingredients cold, no kneading or re-rolling; dough must
not stand, but the whole process must be completed as rapidly as
possible.

Do not pinch or crimp the edge of this or any other pie. To do so makes
a hard edge that no one cares to eat. Instead, trim the edges in the
usual way, then place the palms of the hand on opposite sides of the pie
and raise the dough until the edges stand straight up. This prevents
all leakage and the crust is tender to the last morsel.

TARTLETS

Roll puff paste one-eighth of an inch thick; cut it into squares; turn
the points together into the middle and press slightly to make them
stay. Bake until thoroughly done; place a spoonful of jam in the centre
of each; cover the jam with meringue and brown the meringue in a quick
oven.

By brushing the top of the paste with beaten egg, diluted with one
teaspoon of water, a glazed appearance may be obtained.

BANBURY TARTS

Cut one cup of seeded muscatel raisins and one cup of nuts in small
pieces, add one cup of sugar, one well-beaten egg, one tablespoon of
water, the juice and grated rind of one lemon. Mix well. Line patty-pans
with pie dough, fill with mixture and bake until crust is brown.

FRUIT TARTLETS

If canned fruit is used, take a large can of any kind of fruit, drain
all the syrup off and put in a saucepan with an equal quantity of sugar.
Cook until it forms a syrup, then pour in the fruit, which has been
stoned (if necessary), and cook until the whole is a syrupy mass.

If fresh fruit is used, put on two parts of sugar to one of water and
cook until syrupy, then add the fruit, which has been peeled, sliced and
stoned, and cook until the whole is a thick, syrupy mass.

Line the patty cases or plain muffin rings with the puff paste. Put a
spoonful or two of the fruit in each one and ba