It is the indigestibility of fat, and this property of delaying the digestion of other foods, chiefly that render pastry and cakes so deleterious to health.

We do not wish to be understood as in sympathy with that class of people who maintain that dyspepsia is a disciplinary means of grace, when, after having made the previous statement, we proceed to present recipes for preparing the very articles we have condemned.  Pie and cake are not necessarily utterly unwholesome; and if prepared in a simple manner, may be partaken of in moderation by persons with good digestion.  Nevertheless, they lack the wholesomeness of more simple foods, and we most fully believe that would women supply their tables with perfectly light, sweet, nutritious bread would cease.  However, if pies and cakes must needs be, make them as simple as possible.

GENERAL SUGGESTIONS FOR MAKING PIES.—­Always prepare the filling for pies before making the crust, if the filling is to be cooked in the crust.  Have all the material for the crust on the table, measured and in readiness, before beginning to put together.  Follow some of the simple recipes given in these pages.  Have all the material cold, handle the least possible to make it into a mass, and do not knead at all.

When the crust is ready, roll it out quickly to about one half inch in thickness, then fold up like a jelly roll, and cut from the end only sufficient for one crust at a time.  Lay this, the flat side upon the board, and roll evenly in every direction, until scarcely more than an eighth of an inch in thickness, and somewhat larger than the baking plate, as it will shrink when lifted from the board.

Turn one edge over the rolling pin, and carefully lift it onto the plate.  If there is to be an upper crust, roll that in the same manner, make a cut in the center to allow the steam to escape, fill the pie, slightly rounding it in the center, and lift on the upper crust; press both edges lightly together; then, lifting the pie in the left hand, deftly trim away all overhanging portions of crust with a sharp knife; ornament the edge if desired, and put at once into the oven, which should be in readiness at just the right temperature, a rather moderate oven being best for pies.

The under crust of lemon, pumpkin, custard, and very juicy fruit pies, filled before baking, is apt to become saturated and softened with the liquid mixture, if kept for any length of time after baking.  This may be prevented in a measure by glazing the crust, after it is rolled and fitted on the plate, with the beaten white of an egg, and placing in the oven just a moment to harden the egg before filling; or if the pie is one of fruit, sprinkle the crust with a little flour and sugar, brushing the two together with the hand before; adding the filling.  During the baking, the flour and melted sugar will adhere together, tending to keep the juice from contact with the crust.