_For short crust._——Cut off 1/4 of the roll of crust and roll very thin, keeping the shape round. Line a buttered pie plate with the crust. Fill this with the desired filling, moisten the edge of bottom crust with water, and cover with another round of crust rolled as before. Crimp down the edges of the top crust and make cuts in the top as before. Bake until the filling is cooked and the crust is brown. _For rich crust._——Roll the crust to 1/2 inch thickness. Have ready 1/3 cup ice-cold fat. Cut off small bits of this and spread it in dabs over the rolled-out crust. Roll this again and then proceed as for the “short” crust (2). =12. Apple pie filling.= Use juicy, tart apples. Pare, cut in quarters, core, and slice apples into pie dish, filling it heaping full. Add 1/4 cup water and 1/2 cup sugar. Any flavor desired may be used, lemon rind, or spices. A little butter gives an agreeable flavor. =13. Lemon pie filling.= _Ingredients._ 1 heaping tablespoonful cornstarch {1 egg whole, or mixed with {yolks of 2 eggs A little cold water Juice and rind of 1 lemon Large cup hot water A very little salt Piece butter the size of walnut Whites of 2 eggs 1 cup sugar Powdered sugar, 1 tablespoonful _Method._ Mix the starch with the cold water, add the boiling water and cook until it thickens, and add the butter and sugar. Beat the egg (or yolks) and add the other ingredients. Add the lemon last. When the pie is done, if two yolks were used, beat the whites with a tablespoonful of powdered sugar, place on the top, and brown in a moderate oven. =14. Meat or chicken pie.= Use left-over, cooked meat. Cut the meat into dice or small bits and fill the dish. Sprinkle with salt and moisten with gravy, if possible. If not, add 1 cup hot water and dredge lightly with flour. Have top crust only. How would the time for cooking this pie compare with that for deep apple pie? EXERCISES 1. What are the chief ingredients of batter mixtures and doughs? 2. Explain leavening by air. 3. Why is steam a leavening agent? 4. How is gas formed for leavening purposes? 5. How does the presence of butter or other fat affect the stiffness of a mixture? 6. What are the important points to remember in mixing ingredients? 7. Why are baking-powder biscuits mixed differently from popovers? 8. What are the most practical oven tests? 9. Why is a loaf cake baked longer than cookies? 10. How many muffins, average size, can be made from a pint of flour? 11. Compare the cost of homemade cake with bakers’ cake. 12. What are the advantages of the homemade over the bakers’, or the bakers’ over the homemade? CHAPTER XII YEAST BREAD