TARTS
Margaret’s mother did not like her to eat tarts, but she let her learn how to make them, and once in a while she had a small piece. Here is her recipe:
1 lb. of flour.
¼ lb. of butter.
¼ lb. of lard.
1 teaspoonful of salt.
½ cup of water.
Put the flour, butter, lard, and salt in a bowl, and rub well in. Then add the water, a little at a time, turning the paste and mixing till smooth, but not touching with the hand. Put a very little flour on the pastry-board and lift the crust on this, and with a floured rolling-pin lightly roll it out once each way; fold it over and roll again, and do this several times till the crust looks even, with no lumps of butter showing anywhere. Put it on a plate and lay it in the ice-chest for at least an hour before you use it.
Pie-crust will never be light and nice if you handle it. Do not touch it with your fingers unless it is really necessary. When you use it, get everything ready for the pie first, and then bring out the crust, roll quickly, and spread over the pie.
Put a narrow strip of paste all round the edge, and press it together; if you wet it with a little water it will stick.
Put on the cover, wet the edges so they will stick together, and pinch evenly.
APPLE TART
Fill a baking-dish with apples, peeled and cut in slices. Sprinkle cinnamon and plenty of sugar, about half a cup. Put in the oven and bake till the apples are soft, and then cool, put on the crust, and bake till brown. Serve powdered sugar and rich cream with this.