Handbook of domestic science and household arts: for use in elementary schools by Lucy Langdon Williams Wilson

Author:Lucy Langdon Williams Wilson
Language: eng
Format: epub
Publisher: Macmillan
Published: 1900-03-25T05:00:00+00:00

Individual Rule. — ^ cup flour, 1 tablespoon butter, 1 salt spoon salt, ice-water.

Note. — If a very plain paste is desired, less fat may be used, and \ teaspoon baking powder to 1 cup of flour may be added.

Directions. — Sift together the flour, salt, and baking powder (if used). Wash the butter, and with the tips of the fingers work half of it into the flour. Add ice-water slowly, stirring with a knife, until a stiff dough is formed, then turn on a floured board and pat with the rolling pin, and roll lightly into an oblong piece. Spread the remaining butter upon the paste, and fold it, making three layers; pat and roll out and agajin fold into three layers, to entangle as much air as possible; roll out to about \ inch in thickness, and fit to the pie plate.

Apple Pie. — Select sour apples, pare, core, and cut into slices, and with them nearly fill the pie plate which has been lined with paste. Sprinkle with sugar, allowing 1 tablespoon to each apple, and with cinnamon. Lemon juice or nutmeg may be substituted for the cinnamon, and if a richer pie is desired, bits of butter may be dotted over the surface. Cover with a crust, and press together the edges of the two crusts which have been moistened with a little water. Perforate the upper crust with a large fork, or in some way, that the steam may escape. Bake for about three-quarters of an hour.

Custard Pie.—Line the plate with a crust and prick it with a fork. With narrow strips of paste, moistened with water, make a rim to the pie to add to its depth; bake until crisp but not brown. Mix milk, egg, and sugar in the proportion of 1 egg to 1 cup of milk and 2 tablespoons of sugar; season with a little salt and a few gratings of nutmeg, and pour into the crust. Bake in a moderate oven until the custard is set.

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THE BEDEOOM Advanced Course: Invalid Cooking

By CAROLINE L. HUNT, A.B.,

FOBMSBLT TbAOHKB IN THX HiGH SCHOOLS OF MiNNSAPOLTB AND BbOOXLTN, AND AfiSIBTANT IN FOOD InYSSTIGATION, U.S. DePABTIOENT OF AOBIOtTLTt;AS ; 1X0W

Inbtbttotob in Dombstio Eoonomt in Lbwib iNBTirvns, CHioAoa.

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BEFERENCES

The Bedroom: Magazine of Art, vol. 0, p. 81. Maimers and Customs of Other Nations and Times: Antiquarian, new series, vol. 2, p. 185; Cosmopolitan, vol. 2, p. 75; Leisure Hour, vol. 2, p. 227 ; All the Year Round, vol. 17, p. 41, vol. 33, p. 274; Chambers's Journal, Year 1861, p. 2d0; Every Saturday, vol. 13, p. 249; Private Life of the Romans, Preston and Dodge. Physiology: American Textbook of Physiology, Howell; The Human Body, Martin. Chemistry: Inorganic Chemistry, Remsen's Advanced Course. Furnishing and Cleaning: Home Economics, Maria Parloa. Cooking for the Sick: Practical Dietetics, Thompson; Boston Cooking-School Cook Book, Farmer; Handbook of Livalid Cooking, Boland. .

Introduction

The Word Bedroom. — It is unfortunate that the bedroom is not what its name implies — a place for a bed only.

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