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Apple Pie, Sfc.
with cold water, just stiff enough to work it up ; then
roll it about as thick as a crown-piece, put a layer of
butter all over, sprinkle on a little flour, double it up, and
roll it out again ; double it, and roll it out seven or eight
times ; then it is fit for all sorts of pies and tarts that re-
quire a puff-paste.
A good Crust for great Pits. To a peck of flour add the
yolks of three eggs ; boil some water, and put in half a
pound of fried suet, and a pound and a half of butter.
Skim oft' the butter and suet, and as much of the liquor as
will make it a light good crust; work it up well, and roll
it out.
A dripping Crust. Take a pound and a half of beef
dripping, boil it in water, strain it, let it stand to be
cold, and take off the hard fat: scrape it, boil it four
or five times, then work it well up into three pounds of
flour, as fine as you can, and make it up into paste with
cold water. It makes a very fine crust
A Ci~ust for Custards. Take half a pound of flour, six
ounces of butter, the yolks of two eggs, three spoon-
fuls of cream ; mix them together, and let them stand
a quarter of an hour, then work it up and down, and
roll it very thin.
Paste for Crackling Crust. Blanch four handfuls of al-
monds, and throw them in water, then dry them in a
cloth, and pound them very fine, with a little orange-
flower-water, and the white of an egg. When they are
well pounded, pass them through a coarse hair-sieve to jf
clear them from all the lumps or clots ; then spread it on
a dish till it is very pliable ; let it stand for a while,
then roll out a piece for the under-crust, and dry it in
the oven on the pie-pan, while other pastry works are
making, as knots, cyphers, &c. for garnishing your pies.
An Apple Pie. Make a puff-paste crust, lay some round
the sides of the dish, pare and quarter your apples, and
take out the cores, lay a row of apples thick, throw in
half the sugar you design for your pie, mince a little
lemon-peel fine, throw over, and squeeze a little lemon
