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Pastry for Pies and Tarts

I. Potato Paste (Without Shortening) To three-fourths pint very mealy potatoes add a half teaspoon salt and sufficient flour to make quite stiff. Soften this with cream sufficiently to roll out easily. Bake quickly. 2. Oatmeal Paste (Without Shortening) Scald two cups fine oatmeal with one cup boiling water, mixing thoroughly. Roll thin and line pie-tins, then bake lightly belore filling with pie mixture. 3. Pastry Made with Cream One and three-fourths pints flour in which has been sifted a half teaspoon each of baking powder and salt. Mix into this quickly one cup of cream, rolling thin the IO resulting dough. Spread on this one dessertspoon of butter; fold over and roll out again. 4.

Bread Dough Paste Roll shavings of butter in bread dough, rolling out and spreading it three times. 5. Plain Pastry with Shortening With three cups flour sift one teaspoon salt and one-half teaspoon baking powder. Rub or cut into this threefourths cup of shortening. Moisten with ice water just enough to bind together and roll out. Fine-chopped, fresh beef suet may be used: one-half cupful to each cup of flour. Make a funnel of stiff white paper and insert in top crust with covered fruit pies and the juice will not run out at the edges. (Where the lower crust is baked before adding the tart or pie "filling" or the under crust is omitted, pies and tarts may be light, flaky, and digestible as well as delicious and few need be debarred their old-fashioned delights.)