Lowney's Cook Book / Illustrated in Colors

by Maria Willett Howard

Shape and flatten butter into a round cake. Chill. Sift flour several times; add cold water to form a dough a little stiffer than for baking powder biscuit. Chill. Place butter in same way as directed in [Plain Paste] and roll paste seven times. Chill if necessary between each rolling.

Apple Pie No. 1

Use either [Puff] or [Plain Paste]. For filling for a medium-sized pie tin, use three cups pared and sliced apples, one half cup sugar, one eighth teaspoon salt, one tablespoon butter, one fourth teaspoon cinnamon, one tablespoon lemon juice, and grated rind of one half lemon.

Apple Pie No. 2

Use either [Puff] or [Plain Paste]. For filling use rule for [Apple Sauce], and season to taste.

Blueberry Pie

Line a deep perforated tin with [Plain] or [Chopped Paste]; brush with water or white of egg. Fill with floured blueberries; add sugar, butter, salt and vinegar. Allow one cup of sugar to three cups of berries, one tablespoon butter, one eighth teaspoon salt, and one half teaspoon vinegar. Cover with crust and bake.

Blackberry Pie

Use rule for [Blueberry Pie], omitting flour and vinegar.