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Abram Dimaria . 521 Ne Rock Island Ave Peoria Il 61603-2843
| mix it stiff, and grease the plates before you make pies; always make your paste in a cold place, and bake it soon. Some persons prefer mixing crust with milk instead of water. Paste for Puddings. Sift a pound of flour, have half a pound of butter and quarter of a pound of lard, save out a quarter of the flour for rolling, cut the lard into the remainder, and mix it with water; roll it out, and | | tea-spoonsful of salt, three eggs, and a tea-cup of yeast. Beat the whole well together, and let it rise about six hours, when bake as other muffins. Soaked Crackers for Tea. Pour boiling water on crackers, put in some butter and a little salt; cover them close and keep them warm till tea is ready; if you have milk, boil it, and pour over instead of water. This is easily prepared. PIES, PUDDINGS, CAKES, &c. To Make Common Pies. One pound of lard to a gallon of flour will make | | sweeten pies, is cheaper than sugar, and answers a very good purpose, where there is a large family. When fruit is fully ripe it does very well to bake in pies, without being stewed. After washing the dried fruit, put it on to stew in a bell-metal kettle over the fire, or in a tin pan in a stove, let it have plenty of | |
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