Cold Jelly Sauce

Ingredients

• 1 quart of flour
• 1 cupful of butter
• 1 cupful of cold water
• 1 teaspoonful of salt
• half glassful of grape
• two eggs
• one universally accepted as a treat
• one served the year round
• one-half butter
• four pies
• one eighth inch thick
• three layers around the edge

Directions

1. Stir a half glassful of grape, currant, or any jelly until smooth; then beat into it lightly the whipped whites of two eggs. Serve with any light pudding or with jelly.

2. CHAPTER XX

3. PIES AND PUFF-PASTE

4. [Sidenote: Seasons.]

5. The American pie is perhaps the most ridiculed of all dishes. It has, however, great popularity and undoubted merits. Were the crust, especially the under one, always right, it would remove the most salient point of criticism. The tart pies, made with puff-paste, are a temptation to the most fastidious taste. The mince pie, probably the most indigestible of all, is the one universally accepted as a treat, and seldom refused by the scoffer. Pies have their seasons, like other good things, the apple pie being the only one served the year round. The berries and fruits, each one in their time, make most acceptable and delicious pies and tarts, while rhubarb introduces the spring, and pumpkin announces the autumn. In this day of canned and dried fruits the season need not be so strictly observed, but fresh fruits will always be preferable to preserved ones, and tradition goes far to hold the place for pumpkin pie at Thanksgiving, and mince pie at the Christmas feasts.

6. PLAIN PASTRY FOR PIES

7. 1 quart of flour. 1 cupful of butter. 1 cupful of cold water. 1 teaspoonful of salt. Or use one-half butter and one half lard or cottolene.

8. This quantity gives enough for three or four pies. Cottolene makes good pastry. The shortening may be mixed, but the flavor is better where butter alone is used. The richness of pastry depends upon the amount of shortening used.

9. Sift the salt and flour together, reserving a little flour for the board. With a knife, cut the butter into the flour. Add the water a little at a time, and mix it in lightly with the knife; turn it onto the board, and roll it twice--that is, after it is rolled out once, fold it together and roll it again. If the paste is wanted richer for the top crust, put bits of butter over the paste when rolled; fold and roll it again several times. Fold the paste, and put it in the ice-box for an hour before using, keeping it covered. In making pastry everything should be cold, the handling light, and the hands used as little as possible. Paste will keep several days in a cool place, but should be rolled in a napkin, so it will not dry and form a crust.

10. _To Put a Pie Together._--Roll the paste one eighth inch thick, and a little larger than the tin. Dust the pan with flour; place the paste on it, letting it shrink all it will. Lift it from the sides to fit it into place, and press it as little as possible. Cut a narrow strip of paste, and lay around the edge; moisten it so it will stick. Brush the top of the bottom crust with white of egg, so the filling will not soak in and make it heavy. Put in the filling, and cover with another sheet of pastry. Moisten the top of the strip of pastry so the top crust will adhere to it; this gives three layers around the edge. Trim and press them lightly together. Cut several slits in the top crust to let the steam escape in cooking.

11. A thin piece of paste cut into fancy shape can be placed in the center for ornament if desired.

Nutrition, whole recipe (rough)

Counts 5 of 7 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 5 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Butter	1 tbsp (14g)	102
Egg	1 large egg (50g)	78
Grape	1/2 cup (76g)	62
Salt	1 tsp (6g)	0
Water	not in our table	0
Pie	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.