Pastry Dough

1 cup flour l cup crisco

1/2 teaspoon salt

Rub flour and crisco together, stir in enough cold water to make medium stiff dough. Roll into piece large enough for crust, spread with crisco, fold once and roll again. Small leftover pieces may be used for pastry cases.

Pastry Cases

Use pastry recipe. Turn individual tin patty-tins upside down on baking sheet, cover outside of tin with pastry rolled thin, bake. These cases may be kept for several days, and may be used in serving stewed protose, peas, corn, creamed oysters, fruit, etc. Makes an attractive dish.

Pie Crust No. 1

2 cups flour 1 cup crisco 1 level teaspoon baking powder

1 teaspoon salt Water

Add salt and baking powder to flour and sift. Chop flour and crisco together, then gradually add water enough to make stiff dough. Place on floured board, sprinkle over with flour, roll out and fold into three layers, roll again and repeat this process four times. An excellent crust.

Pie Crust No. 2

1 cup flour 1 teaspoon salt

4 tablespoons crisco 3 tablespoons water

Sift flour and salt, cut in crisco, using two knives, add water. Pie crust dough must be stiff. Roll on floured board and spread with crisco. To make a flaky pie crust, repeat this five or six times.