Paste for Puddings and Pies

Ingredients

• a pound of butter
• a pound of butter to a pound of flour
• a pound of flour
• three evils -- animal fat
• three quarters of a pound of butter to a pound of flour

Directions

1. This is an article which, if the laws of health were obeyed, would be banished from every table ; for it unites the three evils — animal fat, cooked animal fat, and heavy bread. Noth ing in the whole range of cooking is more indigestible than rich pie-crust, especially when, as bottom crust, it is made still worse by being soaked, or slack-baked. Still, as this work does not profess to leave out unwholesome dishes, but only to set forth an abundance of healthful ones, and the reasons for preferring them, the best directions will be given for making the best kinds of paste.

2. Pie-Crusts without Fats. — Good crusts for plain pies are made by wetting up the crust with rich milk turned sour, and sweetened with saleratus. Still better crusts are made of sour cream, sweetened with saleratus.

3. Mealy potatoes boiled in salt water and mixed with the same quantity of flour, and wet with sour milk sweetened with saleratus, make a good crust.

4. Good light bread rolled thin makes a good crust for Pan-Dowdy, or pan- pie, and also for the upper crust of fruit-pies, to be made without bottom crusts.

5. Pie-Crust made with Butter. — Very plain paste is made by taking a quar-

6. 84 THE HOUSEKEEPER AND HEALTHKEEPEE.

7. ter of a pound of butter for every pound of flour. Still richer, allow three quarters of a pound of butter to a pound of flour.

8. Directions for making rich Pie-Crust.— Take a quarter of the butter to be used, rub it thoroughly into the flour, and wet it with cold water to a stiff paste.

9. Next dredge the board thick with flour, cut up the remainder of the butter into thin slices, lay them upon the flour, dredge flour over thick, and then roll out the butter into thin sheets, and lay it aside.

10. Then roll out the paste thin, cover it with a sheet of this rolled butter ; dredge on more flour, fold it up and roll it out, and repeat the process till all the butter is used up.

11. Paste should be made as quick and as cold as possible. Some use a mar ble table in order to keep it cold. Roll^row you every time.

Nutrition, whole recipe (rough)

Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 2 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Butter	1 tbsp (14g)	102
Animal	not in our table	0

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