Pie Crust Recipe

From MRS. ALICE VINEYARD BROWN, of North Dakota, Alternate Lady
Manager.
Sift into a chopping bowl three small caps of flour; then with the
knife chop in thoroughly one cup of lard, one-half cup of butter, that
have been on ice for an hour; mix with four to six tablespoons of ice
water, as may be needed to handle, roll thin and line a shell, into
which slice thinly any tart apples that will cook rather quickly.
Dredge with the grated rind of a lemon--a somewhat dry lemon is
preferable--which has been mixed thoroughly with one tablespoon of
sugar and one small teaspoon of corn starch. Now break an egg into a
howl, beat well and add four tablespoons of sugar and one cup of rich
milk; pour this over the apples; with the jag iron cut the remainder
of the paste into narrow strips and lay across to form squares. Bake
in a moderate oven until the custard "sets." Place on ice in summer;
eat slightly warm in winter.

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