In article
>,
Cindy Fuller > wrote:

> Alas, I don't have the recipe we used in the lab. However, I consulted
> the cookbook collection and found one in Edna Lewis's "The Taste of
> Country Cooking". Miss Lewis grew up in Virginia, so she knows from
> lard. This should be enough for a double-crust pie, plus provide
> trimmings to keep the frisky brood at bay. (My mother did that with us,
> although she prefers the Betty Crocker oil and milk crust.)

Thank you for the recipe, I will try it out!

Regards,
Ranee

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