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

is possible to pat it out on the pan. Be careful to make the crust in the angle between the bottom and sides of the pan no thicker than in any other part. The novice usually fills that in rounding. A positive pressure of the teaspoon in pressing the paste up on the edge of the pan will remove the extra portion there. In baking these crusts before filling, watch them that they do not get too brown, and handle them carefully. I have been thus explicit because this is of all pie pastes the most important hygienically and in point of time. It is very quickly and easily made, in fact, it must be made quickly. If the crust stands long after the liquid is added, it does not spread well. In making a large number of pies, mix each crust separately; you will save time. Zwieback crumbs may be used instead of granella and almond or cocoanut cream in place of dairy. The cream must be thin or the crust will not spread well. =Granella Crust No. 2= Allow scant ⅔ cup of granella to each pie. Measure up the quantity required. Mix the salt with it and pour oil over in the proportion of ½ tablespn. of oil to each pie. (¾ tablespn. melted butter may be used and no salt.) Rub all well together with the hands, take out enough for each pie at a time, wet with cold water and proceed as in the preceding recipe. This mixture will need to be quite wet to spread. Zwieback crumbs may be used for this also. =Fillings for Granella Pies= The pulp of stewed prunes, peaches, apricots or dried apples, or other not too juicy materials, with or without a meringue or whipped cream, or a sprinkling of dry granella on the top. Cooked fillings of cream or lemon pies are delightful in the baked crusts. If you have not a pie knife, use two broad flat knives in serving a pie with granella crust. =★ Apple Pie= 5 or 6 medium sized, tart, juicy apples ¼