The Laurel Health Cookery: A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Palatable and Attractive Ways

with flour; pour oil over and chop it in with a spoon; do not mix much. Put the lemon juice in a cup, add water to make ¼ of a cup, and pour over the flour and oil mixture, adding enough more water to make a rather soft dough; chop all together with a spoon, press into a mass without kneading, roll out without mixing on a well floured board, with a well floured rolling pin. A little more oil will be required when lemon juice is not used. Nut or olive oil may be substituted for cooking oil, with a slightly smaller proportion of olive oil. Olive oil does not, of course, harmonize as well in flavor with all fillings as the others. ⅓ farina may be used in crust, with less shortening. In mixing crust for several pies at once, not quite so large a quantity will be required for each. Keep crust that is left each time well covered in a cool place and when making pies again, chop or grind it and mix it with the flour before adding the oil. It will make the new crust more flaky. “=Pie Flakes=” Mix flour, salt and oil for a quantity of pies. Put into a large, close covered jar (or tin pail lined with waxed paper) and set in cold place. To make a pie, take out about 2⅓ cupfuls, add water and mix and roll as usual. =Hot Water Crust= Mix together equal quantities of oil and boiling water and pour over flour which has been mixed with salt. This crust rolls out more easily than ice water crust but is not as tender and flaky. A slightly larger proportion of oil may be used, but if too rich, the crust cannot be handled at all. =★ Cream Pastry= Mix flour and salt and pour enough thick sweet or sour cream over to roll out well. The thicker the cream, the better the crust will be. Sour cream makes more crisp and tender crust than sweet and has not the least sour taste when baked. =Butter