Desserts
Pastry
Sift one cupful of flour and one saltspoonful of baking powder together. Rub in two tablespoonfuls of shortening, mix quite stiff with ice water, using about one fourth cupful. Turn out on a floured board, pat, and roll till one fourth inch thick, then distribute one teaspoonful of butter over the surface. Sprinkle with flour and fold over and over, roll out again into a long strip, then roll like a jelly roll, and cut from end as needed, and roll out from end. The secret of good pastry is to thoroughly chill material.
For all fruit and custard pies brush bottom crust with white of egg before putting in filling. The crust will then remain dry and delicate.