Mary noticed her Aunt frequently put small dabs of lard or butter on
the dough used for top crust of pies before rolling crust the desired
size when she wished them particularly rich.

Aunt Sarah always used pastry flour for cake and pie. A smooth flour
which showed the impression of the fingers when held tightly in the
hand (the more expensive "bread flour") feels like fine sand or
granulated sugar, and is a stronger flour and considered better for
bread or raised cakes in which yeast is used, better results being
obtained by its use alone or combined with a cheaper flour when baking
bread.

AUNT SARAH'S LEMON PIE

This is a good, old-fashioned recipe for lemon pie, baked with two
crusts, and not expensive. Grate the yellow outside rind from one
lemon, use juice and pulp, but not the white part of rind; mix with 2
small cups of sugar, then add 1 cup of water and 1 cup of milk, and 1
large tablespoonful of corn starch, moistened with a little of the one
cup of water. The yolks of 2 eggs were added. Mix all ingredients and
add the stiffly beaten whites of eggs. This quantity will fill three
small pastry crusts. The mixture will measure nearly one quart. Pour
into the three crusts, moisten edges of pies, place top crusts on each
pie. Pinch edges of crust together and bake in hot oven.

THE PROFESSOR'S WIFE'S SUPERIOR PASTRY

For superior pastry use 1-1/2 cups flour, 1 cup lard, 1/2 teaspoonful
salt and about 1/4 cup of cold water, or three scant tablespoonfuls.
Put 1 cup of flour on the bake board, sprinkle salt over, chop 1/4 cup
of sweet lard through the flour with a knife, until the pieces are
about the size of a cherry. Moisten with about 1/4 cup of ice cold
water. Cut through the flour and lard with a knife, moistening a
little of the mixture at a time, until you have a soft dough, easily
handled. Roll out lightly the size of a tea plate. Take 1/3 of the
lard remaining, put small dabs at different places on the dough (do
not spread the lard over), then sprinkle over 1/3 of the remaining
half cup of flour and roll the dough into a long, narrow roll, folding
the opposite ends in the centre of the roll. Roll out lightly (one
way), then add lard and flour; roll and repeat the process until flour
and lard have all been used. The pastry may be set aside in a cold
place a short time before using. If particularly fine pastry is
required, the dough might be rolled out once more, using small dabs of
butter instea