Melt the chocolate over the teakettle and stir in the sugar and butter and a couple of drops of vanilla, if you like. Take little round crackers, and with a fork roll them quickly in this till they are covered; dry on buttered paper. You can also take saltines, or any long, thin cracker, and spread one side with the chocolate.
Almond Strips
White of 1 egg. 1 cup chopped almonds. 2 tablespoonfuls powdered sugar.
Beat the egg just a little and put in the sugar and almonds; spread on thin crackers, and brown in the oven with the door open.
PIES
General Rule
Margaret's mother did not like her to eat pie, but she let her learn how to make it, and once in awhile she had a small piece. Here is her rule:
1 pint of flour. 1/4 cup of butter. 1/4 cup lard, 1 teaspoonful salt. 1/2 cup ice-water.
Put the flour, butter, lard, and salt in the chopping-bowl and chop till well mixed. Then add the water, a little at a time, turning the paste and chopping till smooth, but never 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.