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All kinds of fruit-- season and sweeten to taste and after lining pie pan with pie dough, fill with enough fruit to make one-inch thick. That one-inch thick part is another secret of good pies. Cover all with a top crust and bake in bottom part of oven first to cook the bottom crust and finish off on top of oven to a rich brown.

Many fruit pies, such as apple, peach, apricot, etc., are immensely improved when using plentifully the juice of the lemon, freely blended with plenty of sugar. Have you ever tried sprinkling your pie plate with well-browned flour before laying bottom crust?

Pie Dough

To every pound of flour, allow one-half pound pure leaf lard, one-half pound butter, 1 cupful ice water.

Sift the flour into a bowl, cut butter and lard in small pieces, cover with ice water and mix thoroughly with a knife. Cover board with thin coating of flour and roll out to shape, then fold and put away in ice box for future use. The secret of good flaky pie dough lies in handling or rolling as little as possible.

Lemon Pie Filling

Twelve eggs, 2 cupfuls sugar, 6 lemons, 1 cupful boiling water. Beat yolks and whites of eggs separately. Mix one-half of the sugar with the beaten egg yolks, and add grated rind and juice of the lemons, then add the boiling water gradually, cook in a double boiler. When fairly thick, add the remaining cupful of sugar and beaten whites of eggs.

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