Standard Paper-Bag Cookery

teaspoonful of baking powder. Beat lightly, then drop by spoonfuls on buttered tins. Dust with pulverized sugar and cinnamon. Put in bag and bake in a quick oven. CHAPTER XXI. PASTRY. USE tin or agate pie plates for paper bag cookery. Line with a delicate crust, and prick the bottom with a fork. Turn in whatever filling you elect to have, and put on top crust or the latticed bars. Cut a cross in the center of a solid crust and turn back the points or prick with a fork. Any pie can be baked in a paper bag with advantage. Cook two pies at once, shifting midway in the cooking from the upper to the lower shelves and vice versa. Have the oven hot when the pies go in, but reduce the heat as soon as the bag corners turn brown. Average pies require about half an hour for the baking. =Plain Pie Crust.=--For each pie allow a heaping cupful of pastry flour and sift into a cold bowl with a half teaspoonful of salt and a saltspoonful of baking powder. Have ready a quarter cupful of butter that has been washed in cold water, then chilled on the ice. Work into the sifted flour a quarter cupful of lard or vegetable shortening, using the tips of the fingers or a case knife. As soon as the flour begins to feel like coarse meal, moisten to a dough with cold water. Add a little at a time, handling the crust as lightly as possible. It will take about a quarter of a cupful of water to a heaping cupful of flour. Toss on a smooth board, dredged lightly with flour, pat and roll a quarter of an inch in thickness, keeping the sheet of paste a little wider than it is long. Now place the chilled butter on the center of the lower half of the paste and cover by folding the upper part of the sheet over it. Press the edges together so as to inclose as much air as possible. Fold the right side of the paste