Pie Crust
One level cup of flour, one-half cup of lard, one-half teaspoon salt, one-fourth cup ice cold water, one teaspoon baking powder. Mix salt, baking powder and flour thoroughly, chop in the lard, add water. Use as little flour as possible when rolling out. This makes a light, crisp, flaky and delicious pie crust.
Pie for a Suffragist's Doubting Husband
| 1 qt. milk human kindness 8 reasons: War White Slavery Child Labor 8,000,000 Working Women Bad Roads Poisonous Water Impure Food |
Mix the crust with tact and velvet gloves, using no sarcasm, especially with the upper crust. Upper crusts must be handled with extreme care for they quickly sour if manipulated roughly.
Sigmund Spaeth, in his "Operatic Cook Book, in Life," gives this recipe for the making of the opera "Pagliacci."
Beat a large bass drum with the white of one clown. Then mix with a prologue and roll very thin. Fill with a circus just coming to town. One leer, one scowl and one tragical grin. Bake in a sob of Carusian size. Result: the most toothsome of Italy's pies.
Where is the man that can live without dining?
—Lytton.