PASTRY, PATTY CASES, Etc.
PIE-CRUST
Shortened pie-crust is made by using for one pie ⅔ of a cup of flour, with ⅓ of a teaspoon of baking powder and ¼ of a teaspoon of salt in it. Sift this onto ½ a cup of cocoanut butter or ½ a cup of butter, or these two in equal proportions, dampen with ice-water, and roll out five or six times. Keep ice-cold until used.
EASY PUFF PASTE
Use a chopping bowl for mixing the paste, and into it put 4 cups of flour (sifted), 1 tablespoon of sugar and 1 teaspoon of salt, adding it a spoonful at a time. Use 2 cups of butter, chopping it into the flour until it is as fine as possible. Beat 2 eggs for five minutes and add to them the juice of one lemon and ½ cup of very cold water, and stir this gradually into the paste. When mixed lift the paste to a well-floured pastry board, roll it into a rectangular shape, fold it over onto itself from the four sides, then roll again, and repeat this process four times. Now fold into a thin piece of linen, and place on a plate near the ice in the refrigerator, and let it stand half an hour or more. Roll out again and use for patties, or pie-crust.