The faithful and laborious clergyman of a very large and populous parish had been accustomed, for a long series of years, to preserve notes of his visits to the afflicted, with remarks on the outcome of their affliction – whether life or death, and of the subsequent conduct of those who recovered. He stated, that, during forty years, he had visited more than two thousand people apparently drawing near to death, and who revealed such signs of penitence as would have led him to indulge a good hope of their eternal safety – if they had died at that moment. When they were restored to life and health – he eagerly looked that they should bring forth fruits fit for repentance. But alas! Of the two thousand, only two people manifested an abiding and saving change! The rest, when the terrors of eternity ceased to be in immediate prospect, forgot their pious impressions and their solemn vows – and returned with new avidity to their former worldly mindedness and sinful pursuits, “as the dog returns to its vomit again, and as the sow that was washed to its wallowing in the mire.”

Gorham Abbott

CATEGORY	CUISINE	TAG	YIELD
		Pies	8	Servings

INGREDIENTS

1 1/3	c	All-purpose flour
1/2	ts	Salt
1/2	c	Crisco Shortening
5	tb	Cold water

INSTRUCTIONS

1. Combine flour and salt in large bowl. Cut in shortening using pastry
blender or 2 knives until mixture forms pea-sized pieces.
2. Sprinkle with water, 1 tablespoon at a time. Toss with a fork until
mixture holds together. Press together to form a ball.
3. Press dough between hands to form 5- to 6-inch disk.
4. Lightly flour surface and rolling pin. Roll dough in short strokes,
starting in middle of disk and rolling out toward edge. Rotate dough 1/4
turn to right. Sprinkle more flour under dough and on rolling pin as
necessary to prevent sticking. Continue to roll and rotate dough 2 to 3
more times.
5. Roll dough into circle 1/8-inch thick and at least 1 inch larger than
inverted pie plate.
6. Place rolling pin on 1 side of dough. Gently roll dough over rolling pin
once.
7. Carefully lift rolling pin and dough. Unroll dough over pie plate. Ease
dough into pie plate with fingertips. Do not stretch dough.
8. Trim crust, leaving 1/2-inch overhang. Fold overhang under. Flute as
desired. Cover pie crust with plastic wrap and refrigerate 30 minutes to
allow dough to relax.
Recipe by: Cooking Class Desserts: Perfect Pies
Posted to recipelu-digest Volume 01 Number 465 by "catspaw@inetnow.net"
<catspaw@inetnow.net> on Jan 6, 1998

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