The 1918 Fanny Farmer Cookbook

/4 cup lard, crisco, or

cottolene

/4 teaspoon salt

Cold water

Mix salt with flour, cut in shortening with knife. Moisten to dough with cold water. Toss on

floured board, pat, roll out, and roll up like a jelly roll. Use one−third cup of shortening if a

richer

paste is desired.

Paste with Lard

1/2 cups flour

/3 cup lard

/2 teaspoon salt

Cold water

Mix salt with flour. Reserve one and one−fourth tablespoons lard, work in remainder to flour,

using tips of fingers or a case knife. Moisten to a dough with water. Toss on a floured board,

pat, and roll out. Spread with one tablespoon reserved lard, dredge with flour, roll up like a

jelly

roll, pat, and roll out; again roll up. Cut from the end of roll a piece large enough to line a pie

plate. Pat and roll out, keeping the paste as circular in form as possible. With care and

experience there need be no trimmings. Worked−over pastry is never as satisfactory. The

remaining one−fourth tablespoon lard is used to dot over upper crust of pie just before

sending

to oven; this gives the pie a flaky appearance. Ice−water has a similar effect. If milk is

brushed

over the pie it has a glazed appearance. This quantity of paste will make one pie with two

crusts

and a few puffs, or two pies with one crust where the rim is built up and fluted.

Entire Wheat Paste

cup fine Entire

Wheat Flour

tablespoons lard

/2 cup pastry flour

/2 cup butter

teaspoon salt

Cold water

Make same as Plain Paste. Roll to one−fourth inch in thickness, cut in finger−shaped pieces,

bake, cool, brush over with slightly beaten white one egg diluted with one teaspoon cold

water,

and sprinkle with chopped nut meat seasoned with salt. Return to oven to slightly brown nut

meats. Serve with salad course.

Chapter XXVII − PASTRY

537