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necessary, and not then, unless you desire it to be flaky. In making pie by the last paragraph above, using only 1/2 lb. of butter to 1 qt. of flour, for common use, the lemon juice, and egg too, may be left out, using the salt however. Still the yolk of an egg ¦gives some richness, but more especially a richness of color. And even half lard, or "drippings" maybe used, as indicated at the close of the 1st receipt below, and be good enough for all common purposes, using the egg, or not, as you choose.
It has always seemed to me, however, that pie-crust ought to have soda or baking-bowder in it to make it light; and to be certain about it, I have just called on one of our best bakers in the city and asked him about it. He tells me that some bakers keep flour, sifted with baking-powder or soda, ready for use;
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