Puff Paste

Ingredients

• one half pound of flour
• one gill is necessary
• one-half pound of butter as evenly as possible
• half cup of butter
• half cup of lard
• two cups of flour
• half cup of sweet milk
• one teaspoonful of cream tar- tar
• half teaspoonful of soda
• one cup of scalded milk
• one-half cup sugar
• one cup of water
• one cup of sugar
• two tablespoons of cornstarch
• four tablespoons of sugar
• two tablespoonfuls of corn- starch
• two cups of boiling water in a saucepan
• a pinch of salt
• a cup of water
• a teaspoon of lemon extract
• a piece of butter as large as an egg
• two table- spoons of flour
• three eggs take out whites of two eggs
• two eggs
• one lemon
• 79 lemon pie
• two large lemons
• four eggs
• two pics
• two plates
• two lemons
• two cnps of sugar
• three eggh
• three eggs
• two deej
• two spoon- fuls of sugar
• salt
• lemon juice

Directions

1. One half pound of flour. Make a hole in the middle and put in a pinch of salt, then mix with the hand with cold water. About one gill is necessary. Then roll to one-quar- of an inch thick ; spread over it one-half pound of butter as evenly as possible, fold it in four ; roll it again, fold as before four times, for extra, five times. Use only flour sufiicient to keep it from sticking. Cut it with a paste cutter and color with the yolk of an e^q, and a little water. A quick oven as for roasting beef. Do not open the oven for ten minutes. They will be done in fifteen minutes. TART PASTE.

2. Half cup of butter, half cup of lard, mixed, two cups of flour, a half cup of sweet milk, one teaspoonful of cream tar- tar and a half teaspoonful of soda.

3. le:\ion custard pie.

4. One cup of scalded milk, one-half cup sugar, two table- spoons of flour, three eggs Take out whites of two eggs for frosting. Grated rind of one lemon, piece of butter size of an BQg. Beat together, then put in hot milk. When slightly cool add lemon juice. Bake crust first, then spread on filling and frost. Brown in oven. Beat frosting on a plate a long time after the sugar is added.

5. We always sell Pure Lard

6. Two large lemons, one cup of water, one cup of sugar, four eggs, two tablespoons of cornstarch or three of flour. Grate the rind of one lemon, squeeze out juice and pulp of both, add sugar and water ; separate white from yolks, beat yolks and add to lemon; stir well and put in steamer, let it steam until hot. This makes two pics. While steaming line two plates with paste and bake, making holes in crust so it will not blister. By the time crust is made filling is hot enough to stir in, starch having been mixed with half a cup of water, let it steam until thick. Beat whites of eggs to a stiff froth, add four tablespoons of sugar and half a teaspoon of lemon extract. Frost with this.

7. LEMON PIE (WITH FROSTING.)

8. Allow the grated rind and juice of two lemons, two cnps of sugar, three eggh, and a piece of butter as large as an egg. Rub smooth in some cold water two tablespoonfuls of corn- starch. Have ready two cups of boiling water in a saucepan, and stir into it the cornstarch until it looks clear. Then pour into a dish and add the sugar and butter. When it becomes nearly cool, add the yolks of three eggs and one of the whites, beaten together, the grated rind and juice of the lemons, and bake in two deej) plates of medium size, lined with a delicate crust. Beat up the whites with two spoon- fuls of sugar, very stiff, spread this over the pies after they are baked, sprinkle with sugar and brown a few minutes in

9. the oven.

Nutrition, whole recipe (rough)

Counts 9 of 11 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.