One cup flour; mix in water with knife until about the consistency of a soft pie dough; roll out; take suet and spread on with a knife; fold dough, but first sprinkle with flour. Roll again, and spread with butter quite thick; sprinkle flour, fold again and roll; then a fourth time roll, and spread with butter; then roll and put in dish.
Miss Ray Mayer
PUFF PASTE
One-half pound butter, one-half pound flour. Blend half the butter with flour and mix thoroughly. Add one-half cup ice water. Dredge board with flour and roll out mixture. When rolled add remainder of butter in little pieces; fold and roll lightly and thin. Fold again and place on ice four hours.
R. L. S.
PIE CRUST
One cup fat or butter, four cups flour; work fat well into the flour until fine as sand; sprinkle over a teaspoonful salt, and bind together with ice water. Water should be poured in slowly and carefully, and in quantity only enough to work flour into a stiff paste. Handle lightly, and when mixed roll out to a one-fourth inch thickness.
Miss Ray Mayer
PREPARING FRUITS FOR PIE
Apples should be peeled, sliced thin, and sugared to taste before being put in pie crust. Peaches should also be peeled and sugared. Raspberries, strawberries, blackberries, cherries, and currants should be dusted with flour as well as sweetened before being put in the crust. Gooseberries and cranberries should be stewed and sweetened before being put in the crust. To all fruits one to two tablespoonfuls of water should be added. In the fruit pie use fruit generously; that is, have plenty of the fruit filling, which wholesomely serves as an antidote to the rich pastry.