Your diet recipes » Pies. PLAIN PASTRY. Four cups of sifted flour,

Pies.

PLAIN PASTRY.

Four cups of sifted flour, one cup of butter, a
pinch of salt, three heaping teaspoonfuls of granu-
lated sugar, two tablespoonfuls of lemon juice, four
tablespoonfuls of ice water and the yolks of two
eggs. This quantity will make two pies. Rub the
butter, flour, salt and sugar together thoroughly,
then add the yolks of eggs, lemon juice and water
and work all together into a paste. Put the dough
on a pastry board, divide in four equal parts, roll
each part the size required for the pie plates.

PUFF PASTE.

One pound of flour, one pound of butter and one
cup of ice water. Sift the flour, weigh it and turn
into a mixing bowl ; pour the water gradually into
it, stirring constantly with a spoon ; turn the dough
out on the pastry board and beat or knead it until it
blisters and is so elastic that it can be stretched
without tearing. Then set it away on ice. Wash
the butter, squeeze out the salt and water and lay it
on a plate on ice. Roll the dough as nearly square
as possible, lay the butter in the center of it, fold
over one side of the paste, then the other, flatten
slightly with the rolling pin, fold over the ends of
the dough until they meet ; turn the dough over and
roll twice, fold again and put the paste on the ice ;
let it remain for twenty minutes. Repeat this twice,
allowing the pastry to rest twenty minutes each
time. This makes in all six rolls and three times of
rolling. Press very lightly with the rolling pin, cut
off each time what is needed for a pie or number of
patties, that the dough will not be worked over
more than is necessary. The trimmings may be
used for cheese straws by cutting and sprinkling
them with grated Parmesan cheese and a dash of
cayenne pepper; or may be baked in crescents for
garnishing. In baking, rinse the pans with cold
water and brush the pastry over with beaten egg.
Make the pastry in a cool room.