Tips & Hints > Baking > Pastry and Pies

Pastry and Pies

In the first place, don't make either, except very semi-occasionally. Pastry, even when good, is so indigestible that children should never have it, and their elders but seldom. A nice short-cake filled with stewed fruit, or with fresh berries mashed and sweetened, is quite as agreeable to eat, and far more wholesome. But, as people will both make and eat pie-crust, the best rules known are given.

Butter, being more wholesome than lard, should always be used if it can be afforded. A mixture of lard and butter is next best. Clarified dripping makes a good crust for meat pies, and cream can also be used. For dumplings nothing can be better than a light biscuit-crust. It is also good for meat pies.


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The Easiest Way in Housekeeping and Cooking (1903).

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