Book of American Baking / A Practical Guide Covering Various Branches of the Baking Industry, Including Cakes, Buns, and Pastry, Bread Making, Pie Baking, Etc.

by Various

Pie Crust.

Use 2 lbs. lard and 4 lbs. of flour. Rub together lightly but thoroughly. The whole secret of a good crust is just the proper mixing. If worked too hard the result is poor. Furthermore, great care should be taken not to put in too much water. This is very important. Cotton oil, butter or other shortening may be used instead of the lard. Pies are better if the filling is put in cold. Always keep the shortening in the ice box before using.

Custard Pie.

• 1½ lb. Sugar.
• 25 Eggs.
• ½ lb. Flour.
• 6 qts. Milk.

Add a little salt. If desired corn starch may be used instead of flour. This pie is filled in the oven.

Lemon Pie.

• 5 qts. Water.
• 4 lbs. Sugar.
• 10 Eggs.
• 1 doz. Lemons.
• ¾ lb. Corn Starch.

The corn starch may be omitted if desired. Some use about ½ a pound of lard and butter.

Rhubarb Pie.

• 3 lbs. Rhubarb.
• 1½ lbs. Sugar.
• Corn Starch as desired.