/4 cupfuls flour
1/2 cupful Crisco
Cold water
1 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.

Cornstarch Pastry

1-1/4 cupfuls cornstarch
1-1/4 cupfuls flour
2 tablespoonfuls sugar
1/2 cupful Crisco
1/2 teaspoonful salt
1 teaspoonful baking powder
1 yolk of egg
Milk 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.

Double Pie

Top Layer

1 cupful sugar
1 cupful sweet milk
2 eggs
2 cupfuls flour
1/2 cupful Crisco
2 teaspoonfuls baking powder
1/2 teaspoonful salt

Under Layer

1 cupful molasses
1 cupful brown sugar
1 pint hot water
Plain Crisco Pastry
1 lemon
1 egg
2 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.

Almond Layer Pie

For Pastry

2 cupfuls flour
7 tablespoonfuls Crisco
1/2 teaspoonful salt
Water

For Filling

6 tablespoonfuls Crisco
3/4 cupful sugar
1 lemon
3 eggs
1/2 cupful blanched powdered almonds
1/4 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