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

Crust= Rub together ½ cup (¼ lb.) butter and 2 cups (½ lb.) flour; wet with ice water to make of a rollable consistency, press into a mass and set in the ice box. When thoroughly chilled, roll ⅓-½ inch thick; spread with butter, sprinkle lightly with flour, roll up, cut across the roll and roll pieces out thin for the pie. Butter pastry is not tender even when much pains is taken with it and the flavor is not agreeable. =Bread Pie Crust= 4 slices small loaf of bread boiling milk, salt 6 tablespns. oil 2-2½ cups flour Dip slices of bread in boiling milk, cool, add oil, salt, and flour to roll. This makes two under crusts. =Nut Meal Crust= 2 cups flour 1 cup home made peanut meal salt cream Mix flour, meal and salt, pour enough moderately rich cream over to make a paste to roll out. A little oil may be added to the meal and flour, and water used in place of cream. =★ Granella Crust= For one good sized pie take about ½ cup of granella (less if fine, more if coarse, but it is better not to be too coarse nor too very fine). Mix a little salt with it and pour over it quickly, enough rich milk or thin cream to moisten it slightly, about ¼ cup, perhaps. (If too moist, the crust will be soggy.) Turn immediately on to the pan and spread and press it evenly with a spoon over the bottom and sides, dipping the spoon often into cold water. A teaspoon is best for the sides, and holding the forefinger of the left hand above the edge of the pan as you are pressing with the spoon makes the edge of the crust firmer and smoother. Do not let the crust come over the edge of the pan, because only that part which adheres to the filling will come out with the pieces of pie when served; the remainder will drop off and be wasted. For that reason the crust should be just as thin as it