er

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.

German Paste

5 cupfuls flour
1 1/2 cupfuls Crisco
1/3 cupful ground almonds
1 cupful sugar
2 eggs
2 yolks of eggs
1 1/3 teaspoonfuls salt
Water

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.

Hot Water Paste

1 cupful flour
4 tablespoonfuls Crisco
1/3 teaspoonful salt
1/4 teaspoonful baking powder
3 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.

Butterscotch Pie

1 egg
1 cupful dark brown sugar
1 cupful milk
3 tablespoonfuls flour
2 tablespoonfuls Crisco
3 tablespoonfuls water
1/4 teaspoonful salt
1 tablespoonful powdered sugar
1 baked crust
1 teaspoonful vanilla extract

Put yolk of egg into saucepan, add brown sugar, flour, milk, water,
Crisco, salt, and vanilla. Stir over fire until it thickens and comes
to boiling point. Pour into baked pie shell. Beat up white of egg,
then beat powdered sugar into it. Spread on top of pie and brown
lightly in oven.

Sufficient for one pie.

Rhubarb Custard Pie

1 cupful cut rhubarb
1 cupful sugar
1 tablespoonful flour
1 tablespoonful melted Crisco
2 eggs
1/2 teaspoonful ginger extract
1 cupful milk
Crisco pastry

Cut rhubarb in small pieces and mix with sugar and flour. Beat egg
yolks, add milk, ginger extract, and melted Crisco. Line pie plate
with pastry, and fill with rhubarb mixture. Pour custard over and bake
in moderate oven until firm. Cover with meringue made with stiffly
beat