144 FARM HOMES, IK-DOORS AtfD OUT-DOORS. 



forms of food, rather than laboriously concocted worri- 

 ments to the digestive powers. 



A Good Paste or "Crust." Mix four cupfuls of sifted 

 flour, one and one-half cupfuls of butter, the yolks of two 

 eggs, and a little ice-water, or else water directly from th 

 well. Beat the yolks, add a little cold water to them, 

 and mix slowly with the flour until a smooth, firm dough 

 is formed. Eoll it out, taking pains to keep it in square 

 shape. Have the butter as hard and firm as possible, and 

 divide it into three equal parts. Spread one part over 

 one half the paste, fold the other half over, and roll out to 

 the same size as before ; lay on the second portion of but- 

 ter, fold and roll ; then use the remaining butter in the 

 same way. Have the fruit in readiness, and the oven at 

 a brisk, but not scorching heat. Work rapidly and handle 

 the dough as little as possible, setting a part of it near 

 the ice until it is wanted. The secret of tender and 

 "fluffy" paste is to have it as cold as possible, and the 

 oven briskly hot when the pie is put in to bake. The 

 best of butter should be used for this purpose. Poor 

 butter cannot be used successfully in any branch of 

 cookery. 



Another Paste. If it is warm weather, and one has no 

 ice, this paste can be made. It will be found light and 

 tender. First prepare the fruit, and have the oven heated. 

 Mix a large teaspoonf til of Royal Baking Powder in three 

 pints of sifted flour. Into this rub one cupful of butter, 

 and add enough of cold sweet milk to form the dough. 

 Put it on the plates with as little handling as possible. 

 If the fruit is very juicy, sprinkle a little flour over the 

 bottom-crust before the fruit is put in, to prevent it be- 

 coming soaked and sodden. 



Apple Pie, No. 1. Slice nice tart apples, and make the 

 pies with upper and under-crusts, merely putting a tal de- 

 spoonful of water in each. When baked, remove the top- 



