The very early apples, when used for pies or sauce, should not be pared, as the greatest part of the richness of the fruit, at that season, is in the skin. Some kinds are so delicate, that when stewed, the skin is entirely absorbed in the pulp, so as not to be visible, and the color, if it is red, is beautifully diffused through the whole mass.
Rich Puff Paste.
For a pound and a half of flour, take one pound of butter; divide it into three parts, and reserve a third of the flour for use in rolling in two parts. Rub one third of the butter into the flour, add water enough just to make it a stiff dough, then roll it out, and put in the rest of the butter as directed above.
A plainer Paste.
Three pounds (or quarts) of flour, half a pound of lard, and a pound of butter.
Good common Pie-crust.
Allow one heaping handful of flour for a pie, and a table-spoonful of lard or butter for each handful.
Bread-dough Pie-crust.
Take very light dough and roll in shavings of butter three times, using as little flour as you can.