[Sca-cooks] Re: pie crusts

[Elizabeth A Heckert]

On Mon, 3 Sep 2001 12:39:33 -0600 "KarenO" <kareno at lewistown.net> writes:

>    Pie  crust as I know it  {and generally I prefere that cute little
>doughboy's to my own attempts}
>is fat {lard, crisco, butter, rendered chicken} flour, and water {hot
>or cold}.  No leavening ingredients.
>There's even 2(?) recipes in the _Miscellany_.

   The last weekend in August, I was visiting friends and experimenting
(cooking wise).  We needed a pie crust, and Janet had an edition of the
Fannie Farmer cookbook from the 1940s.  It said that it was a mostly
southern US custom to add some baking powder to the recipe.  Janet
corraborated this as being the daughter of a woman who 'cooked southern'.
 Being a da** Yankee (even if I lived in Virginia for fifteen years) I
had never heard of this, altho' things like spoon bread I had discovered.

    Elizabeth

>
>Caointiarn
>
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