Rep Aprrtes Maxe Rep CHEEKS

PLAIN PASTRY

Sift 1 cup of flour and ¥% teaspoon of salt into a bowl, rub into it 5 level tablespoons of shortening until the whole is reduced to a fine powder, add cold water, slowly, to make a stiff dough. Place on a slightly floured board and roll into a circular shape to fit the plate. Fit it loosely into the plate, as it shrinks when baked.

APPLE PIE—I

Line a plate with good paste, fill with thin slices of good cooking apples, sprinkle with 1% cup of sugar which has been mixed with a heaping teaspoon of flour and a pinch of salt, cover with an upper crust and bake in a moderate oven for half an hour.

APPLE PIE—II

Line a deep pie plate with good paste; pare, core and chop enough tart apples to make 1 quart; stir through the apples 1 cup of granulated sugar which has been mixed with 1 tablespoon of dry flour, and a pinch of salt. Squeeze the juice from 1% lemon evenly through. the apple mixture and fill the pie plate, dot with small pieces of butter, lay 14-in. strips of pastry across the top, crossing them in diamond shape. Bake in a moderate oven.

APPLE PIE—III

Pare, core and cut into eighths 4 or 5 sour apples, fill a plate that has been lined with paste, mix 1/3 cup of sugar, 14 teaspoon of salt, 14, teaspoon of nutmeg, 1 teaspoon of lemon juice, and a few gratings of lemon rind, sprinkle over the apples, dot over with 1 teaspoon of butter cut into bits. Wet edges of crust, cover with upper crust and bake 40 to 45 minutes in a moderate oven.

A good pie may be made without the lemon juice, butter or lemon rind. Evaporated apples may be used in place of fresh ones if soaked overnight in cold water.

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