Canoe and Camp Cookery: A Practical Cook Book for Canoeists, Corinthian Sailors and Outers

into it the salt; mix; then the lard. With a keen chopping-knife cut up the lard into the flour until it is thoroughly incorporated, with no lumps; wet with cold water, stirring it in with a wooden spoon until it becomes a stiff dough. Flour the hands and make dough into a lump with as little handling as possible. Remove lump to well-floured kneading-board, and roll it out into a sheet a fourth of an inch thick, always rolling from you, and with as little pressure upon the rolling-pin as may be necessary. Into the rolled sheet stick small pieces of butter at regular intervals. Dredge slightly with flour. Roll up the sheet, commencing to roll from the side nearest you. Roll out, again buttering and dredging until the butter is exhausted. If time will permit, when the butter has been exhausted and the roll made up, lay it away in a cold place or on the ice for twenty minutes. Place it again upon the floured kneading-board, roll out into a sheet as hereinbefore directed. Butter the pie-plates; lay the paste lightly within them, fitting it nicely. Trim off the paste neatly around the edges of the pie-plates. Gather up the cuttings and roll them into a separate sheet. If the pies are to have a top crust, cover the tops with the paste, cutting neatly round the edges, and with a knife, spoon or the fingers join securely the edges of the top and sides to prevent escape of juices. Then with a sharp knife make three or four incisions about an inch long in the center of the top crust. If the top crust is lightly brushed with sweet milk, it will brown evenly. Bake in a moderate oven until a light brown. Be careful to have the heat as great at the bottom as at the top of oven. If this is not looked to, the lower crust will be uncooked and inedible. Should a richer crust be desired the proportions of lard and butter can be doubled. Brown Betty (Baked). The ingredients are: Cooking-apples, pared,