- Flour, 1 pint.
- Butter, 3 tablespoonfuls, rounding full,
- or, Olive oil, ½ cup.
- Salt, 1 teaspoonful.
- Cold water, 6 tablespoonfuls.
Chop the butter in the flour, add the water and salt, and without mixing turn upon the board. Roll out and double over three times. Then roll out again and double. Continue this till the crust is smooth; then roll out very thin and roll as for jelly cake. Cut into two pieces, stand each piece on end, and roll out one for the top and the other for the bottom crust.
PUMPKIN FOR PIES
Wash the pumpkin, but do not peel; remove the seeds, cut up, cook and put through a colander. The pumpkin is much sweeter cooked this way than when the peel is removed before cooking.
PUMPKIN PIES
- Mashed pumpkin, 1 cup.
- Molasses, 1⁄3 cup.
- Sugar, 1⁄3 cup.
- Salt, 1 teaspoonful.
- Flour, 1 tablespoonful.
- Eggs, 2.
- Cinnamon, 1 teaspoonful.
- Milk, 1 cup.
Mix all together thoroughly, adding the milk last.
PUMPKIN PIES WITHOUT EGGS
- Mashed pumpkin, 1 cup.
- Flour, 1 tablespoonful.
- Sugar, ½ cup.
- Nutmeg, a dash.