Old but true recipes.

Mayonnaise Cake
Mix
1 c sugar
1 c mayo
4 tbsp cocoa
1 c water - lukewarm
2 c flour
1 tsp baking soda
Pour in a 13 x 9 x 2" pan and bake for 30 minutes in oven set at 350 degrees.


Perfect Pie Crust
4 c unsifted, all purpose flour, lightly spooned into cup
1 tbsp sugar
2 tsp salt
1 3/4 c solid vegetable shortening (not refrigerated, do not use oil, lard, margarine or butter)
1 tbsp white or cider vinegar
1 large egg

Put first 3 ingredients in lg bowl and mix well with table fork.
Add shortening and mix with fork until crumbly
In small bowl beat together with fork, 1/2 c water, vinegar and egg.
Combine the two mixtures, stirring with fork until all ingredients are moistened.
Divide dough in 5 portions and with hands, shape each portion in a flat round patty ready for rolling.
Wrap each in plastic or waxed paper and chill at least 1/2 hour.
When ready to roll piecrust, lightly flour both sides of patty, put on lightly floured board or pastry cloth. Cover rolling pin with stockinet and rub in a little flour. Keep pastry round, roll from center to 1/8" thickness and 2 larger than inverted piepan
Fold in haves or quarters; transfer to pie pan. Press with fingers to remove air pockets makes 2 9" double crust pies and 1 pie shell (for single crusted pie)
No matter how much you handle this dough and you can beat it with your rolling pin if you like) it will ALWAYS be flaky, tneder and delicious. Scraps can be rerolled if necessary and crust will never be tough. Dough can be left in the fridge for up to 3 days. It remains soft and can be taken out and rolled at once. Or it can be frozen until ready to use. Thaw until soft enough to roll. Use standard mesuring cups and spoons for measuring ingredients. Leveling off top with edge of spatula. give recipe your undivided attention.