A Course of Lectures on the Principles of Domestic Economy and Cookery

the rolls in a buttered pan; cover them up with a cloth and let them rise double their original size, where you can bear your hand. Then bake them. Let the dough always rise until it is twice its size before baking. I think I have already explained to you that if you want the bread or roll glossy you can brush it with sugar and water, or melted butter. These rolls will be set on the top of the stove to rise, just like bread. As soon as they are twice their size they go into the oven to bake. _Question._ Do you ever use any shortening in the rolls? MISS CORSON. You can use it if you want to. Knead butter in the part of the dough that is designed for rolls--say a tablespoonful of butter; put it in when you are doing the five minutes' kneading. There is no reason why you should not knead in anything that your fancy calls for, providing it is edible. Now I will show you how you can prevent the juice running out of fruit pies. For fruit pies--pies made in the summer time, of juicy fruits--better use no under crust. Take a deep dish; put the fruit into the dish, heaping it a little, just as I heaped the apples; wet the edges of the dish with cold water; lay the pastry on the dish and press it very slightly, _not on the edge itself_, because that makes the pastry heavy, but just inside of the edge. As I press it I leave the edge intact; press the pastry against the dish all the way round; then with your finger make a little groove all the way round your pie, inside the edge of the crust; then, with a little knife, cut holes in the groove. Now, when the juice of the fruit boils out, as it will, instead of forcing its way out of the edges, the crust will be held upon the wet dish, and the fruit juice will boil out in the little groove and stay there.