lo FRUIT RECIPES 



resulting dough. Spread on this one dessertspoon of but- 

 ter; fold over and roll out again. 



4. Bread Dough Paste 

 Roll shavings of butter in bread dough, rolling out and 

 spreading it three times. 



5. Plain Pastry with Shortening 

 With three cups flour sift one teaspoon salt and one-half 

 teaspoon baking powder. Rub or cut into this three- 

 fourths cup of shortening. Moisten with ice water just 

 enough to bind together and roll out. Fine-chopped, fresh 

 beef suet may be used: one-half cupful to each cup of flour. 

 Make a funnel of stiff white paper and insert in top crust 

 with covered fruit pies and the juice will not run out at 

 the edges. (Where the lower crust is baked before adding 

 the tart or pie "filling" or the under crust is omitted, 

 pies and tarts may be light, flaky, and digestible as well as 

 delicious and few need be debarred their old-fashioned 

 delights.) 



EGOLESS CAKE 



One and one-half cups sugar; one-half cup shortening, 

 two cups sweet milk ; three and a half cups flour, in which 

 has been sifted the baking powder (three rounding tea- 

 spoons) and a pinch of salt. If other shortening than but- 

 ter is used a tablespoon of brandy or other liquor will dis- 

 guise any possible suggestion, but other flavouring may be 

 added as well without conflicting. 



ONE-EGG CAKE 



One and a half cups sugar; one-half cup shortening; 

 one cup sweet milk; one egg; three and one-fourth cups 

 flour; three rounding teaspoons baking powder, and 

 pinch of salt. Flavouring as wished. 



