Pies
Pastry for Pies NE and one-half cups sifted flour, 1 teaspoon salt, ½ cup lard (or lard and butter), 7 tablespoons ice water. Sift flour and salt together, cut in shortening with two silver knives until thoroughly mixed, add water. Work as little as possible. This will make one pie.
Apple Pie Line the plate with the pastry. On the bottom scatter 1/4 cup of sugar mixed with 1 tablespoon flour, laying apples carefully up to the desired thickness. Wash top crust with milk just before baking. Sprinkle sugar on the top according to the desired taste, putting in small pieces of butter.
Sprinkle with cinnamon or nutmeg.
Bake in fireless, using two radiators heated 475 degrees for about 40 minutes. Any fruit pies can be baked like this.
Cherry Pie Seed ripe cherries; sweeten to your liking, sieve a small quantity of flour over the fruit to thicken the juice.
Bake in two crusts in the fireless 12 hour. Use two radiators heated 475 Pumpkin Pie 2 eggs well beaten 3/4 cup sugar 2 cups milk 1½ cups pumpkin Salt to taste, season with nutmeg, cinnamon and a little ginger. Add a little melted butter. Bake in the fireless 30 minutes. Use two radiators heated 475 degrees.
Lemon Pie Take the juice and grated rind of one lemon, being careful not to grate Bread Pudding through to the outer rind. 1 tablespoon cornstarch, 1 cup sugar, 1 egg, scant 1 tablespoon butter, and 1 cup of boiling water. Put water into small saucepan and add cornstarch stirred smooth in a little water; when it boils after stirring, remove from the stove and add butter and sugar which have been previously well stirred together; when cool, add eggs and lemon. Pour into crust in pan and bake in fireless, using two radiators heated 475 degrees, 20 minutes. After baking cover with meringue and place in the cooker to brown, using one radiator.