Twentieth Century Cook Book

A Minneapolis compilation of old, new and well-tried recipes, 1901 - from amber bouillon to cooking for the sick.

Pastry

4 recipes in this part of Twentieth Century Cook Book.

Plain Pastry

Work one-quarter of a cupful of lard in one and onehalf cupfuls of flour with tips of the fingers. Add one-half teaspoonful salt; moisten…

Flaky Pie Crust

Three cupfuls of flour, half a cupful of butter, half a cupful of lard, three-fourths of a cupful of ice water. Sift the flour into a…

Suet Pastry

To three cupfuls of flour add one cupful of finely shredded beef suet, one teaspoonful of baking powder and one teaspoonful of salt. Mix…

Egg Pastry

To one egg slightly beaten, add a pinch of salt, a tablespoonful of melted butter and flour sufficient to make a soft dough. Knead in the…

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