Sift flour and almonds into basin, rub Crisco into them, add salt, sugar, eggs well beaten and water to make stiff paste. Leave in cool place two hours, then roll out and use for pies and tartlets. Sufficient for four pies. Hot Water Paste 1 cupful flour 4 tablespoonfuls Crisco 1/3 teaspoonful salt 1/4 teaspoonful baking powder 3 tablespoonfuls boiling water Sift flour, salt and baking powder into basin, rub Crisco lightly into them, then stir in boiling water. Cool paste before using, or it will be too sticky to handle. Sufficient for one pie. Butterscotch Pie 1 egg 1 cupful dark brown sugar 1 cupful milk 3 tablespoonfuls flour 2 tablespoonfuls Crisco 3 tablespoonfuls water 1/4 teaspoonful salt 1 tablespoonful powdered sugar 1 baked crust 1 teaspoonful vanilla extract Put yolk of egg into saucepan, add brown sugar, flour, milk, water, Crisco, salt, and vanilla. Stir over fire until it thickens and comes to boiling point. Pour into baked pie shell. Beat up white of egg, then beat powdered sugar into it. Spread on top of pie and brown lightly in oven. Sufficient for one pie. Rhubarb Custard Pie 1 cupful cut rhubarb 1 cupful sugar 1 tablespoonful flour 1 tablespoonful melted Crisco 2 eggs 1/2 teaspoonful ginger extract 1 cupful milk Crisco pastry Cut rhubarb in small pieces and mix with sugar and flour. Beat egg yolks, add milk, ginger extract, and melted Crisco. Line pie plate with pastry, and fill with rhubarb mixture. Pour custard over and bake in moderate oven until firm. Cover with meringue made with stiffly beaten whites of eggs to which two tablespoonfuls powdered sugar have been added. Sufficient for one small pie. Sugar Paste for Tartlets 1 cupful sugar 4 cupfuls flour 1/2 cupful Crisco, generous measure 1/2 teaspoonful salt 3 eggs 1 lemon Sift flour on to baking board, make hole in center, and put in grated lemon rind, salt, sugar, eggs, and Crisco. Mix the whole to a stiff pastry. This paste is used for the bottom layer of pies and to line tartlet tins of various kinds. It is excellent for turnovers. Sufficient for thirty tartlets. Currant Tartlets 1/3 cupful currants 3 tablespoonfuls ground rice 2 whites of eggs 4 tablespoonfuls Crisco 3/4 cupful sponge cake crumbs 4 tablespoonfuls sugar 2 tablespoonfuls chopped candied orange peel 1/2 teaspoonful lemon extract Pinch of salt Crisco pastry 1 tablespoonful cream Cream Crisco and sugar together, add ground rice, crumbs, peel, currants, cream, salt, lemon extract, and whites of eggs well beaten. Roll out paste, cut into rounds, line some Criscoed tartlet tins with rounds, put in each a tablespoonful of the mixture. Bake tartlets in moderate oven from twelve to fifteen minutes. Or, these tartlets may be covered with frosting, and a little chopped cocoanut sprinkled over tops. Sufficient for nine tartlets. Bartemian Tarts