Recipe For Making Cream Pastry For Small Meat Pies
From Practical Cooking And Serving by Janet McKenzie Hill, 1919. Section 569 of 825.
2 cups of flour. Shortening. 1/4 teaspoonful of salt. Cream as needed, or Yolks of two eggs and milk as needed. 1/2 teaspoonful of baking-powder. 1/2 cup of butter or other shortening.
Sift together the flour, salt, and baking-powder; with the tips of the fingers, or a knife, work the shortening into the flour, then mix to a dough with cream or with the yolks of the eggs, beaten and diluted with milk. Cover the outside of the tins, which should flare somewhat, with paste, and prick with a fork. Shape covers; decorate with bits of paste, brush the under side of the decorations with water and put in place and bake; remove from the tins, fill, put the cover in place and serve.