Dishes & Beverages of the Old South Part 2

Excellent as an appetizer or to raise a thirst.

For ham and eggs slice and fry as directed, take up, break fresh eggs separately each in a saucer, and slip them into the fat when it is bubbling hot. Dip hot fat over them to cook the upper side--take up with a cake turner, and arrange prettily as a border around the ham. Sprigs of watercress outside add to the appetizing effect. Serve with hot biscuit, or waffles or m.u.f.fins, and strong, clear coffee.

Tart apples cored but not peeled sliced in rings and fried in hot fat, drained out and sprinkled lightly with sugar, add to the charm of even the finest ham. So does hominy, the full-grained sort, boiled tender beforehand, and fried till there is a thick, brown crust all over the skillet bottom. The secret of these as of all other fryings, is to have grease enough, make it hot enough to crisp whatever goes into it instantly, then to watch so there shall be no scorching, and take out what is fried as soon as done, draining well. Among the paradoxes of cookery is this--frying with scant grease makes greasy eating, whereas frying in deep fat, sufficiently hot, makes the reverse.

Sweet potatoes, peeled and sliced, deserve frying in ham fat. Well drained, dusted with salt, pepper, and sugar, they are delicious, also most digestible. Frying is indeed the method of cookery most misprised through its abuse. In capable hands it achieves results no-otherwise attainable.

A perfect mutton ham is a matter of grace no less premeditation. It must be cut from a wether at least four years old, gra.s.s fed, grain finished, neither too fat, nor too lean, scientifically butchered in clear, frosty, but not freezing weather, and hung unsalted in clean, cold air for a matter of three days. Saw off shank and hip bones neatly, and cut the meat smooth, removing any tags and jags, then pack down in an agate or clean wooden vessel that has been scalded, then chilled. Half cover with a marinade thus proportioned. One pint pickling salt to one gallon cold water, boil and skim clean, then add one pint vinegar, a dozen each of whole cloves, allspice and pepper corns, a pod of red pepper, a teaspoon of powdered saltpeter, and a small cup of oil. Simmer for half an hour, and cool before pouring on the meat. Let it lie in the liquor a week, turning it twice daily. Take from marinade, wipe, and lay in air, return the marinade to the fire, boil up, skim well, then add enough plain brine to fully cover the hams, skim again, cool and pour over, first scalding out the containing vessel. Let stand a week longer, then drain well, wipe with a damp cloth, rub over outside with a mixture of salt, moist sugar, and ground black pepper, and hang in a cool, airy place where the hams can be lightly smoked for a fortnight.

Winter-curing, or late fall, alone is possible to the average householder. After smoking, wrap in waxed paper, and canvas the same as other hams.

Cook the same as venison, which mutton thus cured much resembles. Slice and broil, serving with b.u.t.ter and very sour jelly, else boil whole in very little water until tender, glazing with tart jelly, and crisping in the oven after draining and cooling. Or soak two hours in cold water, then cover completely with an inch-thick crust of flour and water mixed stiff, and bake in a slow oven four to five hours. Serve always with very piquant sauce, and sharp pickle, or highly spiced catsups. Make jelly from wild grapes, wild plums, green grapes, green gooseberries or crab apples, using half the usual amount of sugar, especially for such meat.

Melt half a gla.s.s of such jelly with a tablespoon of boiling water. Add black pepper, paprika, a dash of tabasco, and the strained juice of a lemon, add gradually a teaspoon of dry mustard. Cook over hot water until well mixed and smooth, and keep hot until served.

Beef hams are troublesome--but worth the trouble. Take them from small but well fatted animals, cut off the shank, also part of the top round.

Rub over very scantly with powdered saltpeter, mixed well through moist sugar, then lay down in salt for a fortnight, else cover with brine made thus. Pint pickling salt to the gallon of cold water, teaspoon sugar, and pinch of whole cloves. Boil and skim. Pour cold over the hams in a clean barrel. Let stand a fortnight, take out, drain and wipe, rub over with dry salt, and hang high in cold air. Smoke lightly after three days. Keep smoking, but not too much, for a month. Cover all over with ground black pepper, mixed to a paste with mola.s.ses, canvas and leave hanging.

Slice and broil, else chip and serve raw. Frizzling is possible but a waste of G.o.d's good mercies. Properly cured meat is salt but not too salt, of a deep blackish-red, and when sliced thin, partly translucent, also of an indescribable savoriness. Cut as nearly as possible, across the grain. Do not undertake to make beef hams save in the late fall, so there may be cold weather for the curing. The meat must be chilled through before salt touches it, but freezing is very detrimental. Frozen meat does not absorb the salt, sugar, etc., essential to proper curing.

By time it thaws so absorption becomes possible, there may have been changes such as take place in cold storage, unfitting it for food. If the beef ham is thick it may need to lie a month in salt or in brine.

Here as elsewhere, the element of judgment comes into play.

If rabbits are very plenty and very fat, put down a jar of hindquarters in marinade for three days, then wipe, and hang in a cold, dry place. A rabbit ought to be dressed before it is cold--thus it escapes the strong flavor which makes market rabbits often unendurable. Chill but do not freeze after dressing. A light smoking does not hurt the quarters, which should be left double, with the thick loin between. Soak two hours before cooking, and smother with plenty of b.u.t.ter, black and red pepper and a dash of pepper vinegar. An excellent breakfast or luncheon relish.

To cook a fresh ham properly, choose one weighing ten pounds or less, sc.r.a.pe and wash clean, score the skin, all over, then season well with salt, sugar, black and red pepper, and dot with tabasco on top. Set on a rack in a deep pan, pour boiling water underneath to barely touch the meat, cover close, and bake in a hot oven for two hours, filling up the water in the pan as it bakes away. Uncover, and cook for half an hour longer, slacking heat one half, and basting the meat with the liquor in the pan. If approved add a cup of cider or sound claret to the basting liquor. Leave unbasted for ten minutes before taking up, so the skin may be properly crisp.

[Ill.u.s.tration: _For Thirsty Souls_]

_Grandmother's Cherry Bounce_: Rinse a clean, empty whiskey barrel well with cold water, drain, and fill with very ripe Morello cherries, mixed with black wild cherries. One gallon wild cherries to five of Morellos is about the proper proportion. Strew scantly through the cherries, blade mace, whole cloves, allspice, a very little bruised ginger, and grated nutmeg. Add to a full barrel of fruit twenty pounds of sugar--or in the proportion of half a pound to the gallon of fruit. Cover the fruit an inch deep with good corn whiskey, the older and milder the better. Leave out the bung but cover the opening with lawn. Let stand six months undisturbed in a dry, airy place, rather warm. Rack off into a clean barrel, let stand six months longer, then bottle or put in demijohns. This improves greatly with age up to the fifth year--after that the change is unappreciable.

_Grape Cider_: Fill a clean, tight, well-scalded barrel with ripe wild grapes picked from their stems. Add spices if you like, but they can be left out. Fill the vessel with new cider, the sweeter the better. There should be room left to ferment. Cover the bung-hole with thin cloth and let stand in dry air four to six months. Rack off and bottle. This also improves with age. It is a drink to be used with caution--mild as May in the mouth, but heady, and overcoming, especially to those unused to its seductions.

_Persimmon Beer_: The poor relation of champagne--with the advantage that n.o.body is ever the worse for drinking it. To make it, take full-ripe persimmons, the juicier the better, free them of stalks and calyxes, then mash thoroughly, and add enough wheat bran or middlings to make a stiffish dough. Form the dough into thin, flat cakes, which bake crisp in a slow oven. When cold break them up in a clean barrel, and fill it with filtered rainwater. A bushel of persimmons before mas.h.i.+ng will make a barrel of beer. Set the barrel upright, covered with a thin cloth, in a warm, dry place, free of taints. Let stand until the beer works--the persimmon cakes will rise and stand in a foamy ma.s.s on top. After three to four weeks, either move the barrel to a cold place, or rack off the beer into bottles or demijohns, tieing down the corks, and keeping the bottled stuff very cool. The more meaty and flavorous the persimmons, the richer will be the beer. Beware of putting in fruit that has not felt the touch of frost, so retains a rough tang. A very little of it will spoil a whole brewing of beer. If the beer is left standing in the barrel a wooden cover should be laid over the cloth, after it is done working. Fermentation can be hastened by putting in with the persimmon cakes a slice of toast dipped in quick yeast. But if the temperature is right, the beer will ferment itself.

_Egg Nogg_: Have all ingredients, eggs, sugar, brandy, and whiskey, thoroughly chilled before beginning, and work very, very quickly. Beat the yolks of eighteen eggs very light with six cups of granulated sugar, added a cup at a time. When frothy and pale yellow, beat in gradually and alternately a gla.s.sful at a time, a quart of mellow old whiskey, and a quart of real French brandy. Whip hard, then add the whites of the eggs beaten till they stick to the dish. Grate nutmeg over the top, and rub the rims of the serving gla.s.ses with lemon or orange rind cut into the fruit. The gla.s.ses should be ice-cold, also the spoons. Fill carefully so as not to slop the sides, and serve at once.

If wanted for an early morning Christmas celebration, beat up yolks and sugar the night before, stand on ice along with the liquor, and keep the unbeaten whites likewise very cold. At morning freshen the yolks a little, then add the liquor, and at last the whites newly frothed. This is the only simon-pure Christmas egg nogg. Those who put into it milk, cream, what not, especially rum, defile one of the finest among Christmas delights.

_White Egg Nogg_: For invalids, especially fever patients. Whip the white of a new laid egg as stiff as possible with the least suspicion of salt. Add to it three heaping spoonfuls of sterilized cream whipped light, beat in two tablespoonfuls of powdered sugar, then add a gill of the best French brandy. A variant is to omit the sugar and mix with the frothed egg and cream more than a gill of vermouth, using French or Italian, according to taste.

_Apple Toddy_: Wash and core, but do not peel, six large, fair apples, bake, covered, until tender through and through, put into an earthen bowl and strew with cloves, mace, and bruised ginger, also six lumps of Domino sugar for each apple. Pour over a quart of full-boiling water, let stand covered fifteen minutes in a warm place. Then add a quart of mellow whiskey, leave standing ten minutes longer, and keep warm. Serve in big deep goblets, putting an apple or half of one in the bottom of each, and filling with the liquor. Grate nutmeg on top just at the minute of serving.

_Hail Storm_: Mix equal quant.i.ties of clear ice, broken small, and the best lump sugar. Cover the mixture fully with good brandy, put in a shaker, shake hard five minutes, then pour into gla.s.ses, and serve with a fresh mint leaf floating on top.

_Mint Julep_: This requires the best of everything if you would have it in perfection. Especially the mint and the whiskey or brandy. Choose tender, quick-grown mint, leafy, not long-stalked and coa.r.s.e, wash it very clean, taking care not to bruise it in the least, and lay in a clean cloth upon ice. Chill the spirits likewise. Put the sugar and water in a clean fruit jar, and set on ice. Do this at least six hours before serving so the sugar shall be fully dissolved. Four lumps to the large goblet is about right--with half a gobletful of fresh cold water.

At serving time, rub a zest of lemon around the rim of each goblet--the goblets must be well chilled--then half fill with the dissolved sugar, add a tablespoonful of cracked ice, and stand sprigs of mint thickly all around the rim. Set the goblets in the tray, then fill up with whiskey or brandy or both, mixed--the mixture is best with brands that blend smoothly. Drop in the middle a fresh ripe strawberry, or cherry, or slice of red peach, and serve at once. Fruit can be left out without harm to flavor--it is mainly for the satisfaction of the eye. But never by any chance bruise the mint--it will give an acrid flavor "most tolerable and not to be endured." To get the real old-time effect, serve with spoons in the goblets rather than straws. In dipping and sipping more of the mint-essence comes out--beside the clinking of the spoons is nearly as refres.h.i.+ng as the tinkle of the ice.

_Lemon Punch_: Bring a gallon of fresh water to a bubbling boil in a wide kettle, and as it strikes full boil throw into it a tablespoonful of tea--whatever brand you like best. Let boil one minute--no more, no less, then strain, boiling hot, upon the juice and thin yellow peel of twelve large or eighteen small lemons, along with two pounds of lump sugar. Stir hard until the sugar is dissolved, then add a pint of rum.

Stand on ice twelve to twenty-four hours to blend and ripen. Put a small block of clear ice in the punch bowl, pour in the punch, then add to it either Maraschino cherries, or hulled small ripe strawberries, or pineapple or bananas, peeled and cut in tiny dice--or a mixture of all these. Serve in chilled punch cups, with after-dinner coffee spoons for the fruit. The fruit can be left out, and the punch served with sandwiches the same as iced tea. A winegla.s.s of yellow chartreuse, added just after the rum, is to many palates an improvement. So is a very little peach or apricot brandy.

_Punch a la Ruffle s.h.i.+rts_: This recipe comes down from the epoch of knee buckles and ruffled s.h.i.+rts, and is warranted to more than hold its own with any other--even the so-famous "Artillery punch," beloved of army and navy. To make it, scrub clean and pare thinly the yellow peel of two dozen oranges and one dozen lemons. Put the pared peel in a deep gla.s.s pitcher and cover it with one quart of brandy, one quart of old whiskey, one generous pint of Jamaica rum, one tumbler of cherry bounce, one tumbler of peach liqueur, or else a tumbler of "peach and honey,"

Cover with cloth and let stand three days off ice to blend and ripen.

Meantime squeeze and strain the juice of the oranges and lemons upon four pounds of best lump sugar, shred a large, very ripe pineapple fine and put it with another pound of sugar in a separate vessel. Hull half a gallon of ripe strawberries, cover them liberally with sugar and let stand to extract the juice. Lacking strawberries, use ripe peaches, or blackberries or even seeded cherries. Keep the fruit and sugar cool, but not too cold--just so it will not sour. Upon the third morning strain the juice of all fruits together, and mix thoroughly. Next make a gallon of weak green tea, strain it boiling hot upon the liquor and the yellow peel, stir well, then mix in the fruit juices and sugar, and let stand uncovered until cool. Chill thoroughly, also chill the wine. Use whatever sort you prefer--claret, sound and fruity, is good, so is almost any homemade wine of the first cla.s.s. American champagne pleases some palates. But I advise rather claret, or good homemade grape wine.

Put into the punch bowl a block of clear ice, add equal measures of the mixture and the wine. Let stand half an hour before serving. Put in at the very last vichy, ice-cold. Thin strips of fresh cuc.u.mber peel add a trifle to flavor and more to looks.

The wine and mixture can be poured together into demijohns and kept for months, provided they are kept cool. Since the making is rather troublesome it is worth while to make the full quant.i.ty at once and keep it on hand for emergencies. Commercial liqueurs can take the place of the homemade ones here set forth. The result may not be quite so distinctive, but will not be disappointing. Dry sherry is a good subst.i.tute for cherry bounce, likewise apricot brandy, while vermouth or chartreuse will answer for peach liqueur, which is unlikely to be in hand unless you are a very old-fas.h.i.+oned housekeeper.

_Peach Liqueur_: Peel a peck of very ripe, very juicy peaches, cut from the seed, weigh, and pack down in earthen or agate ware with their own weight in granulated sugar. Crack the seeds, take out the kernels, blanche the same as almonds, and put to soak in a quart of brandy. Let stand in suns.h.i.+ne to extract the flavor, a full day. Let the fruit and sugar stand twenty-four hours, then put over fire in a preserving kettle and simmer very slowly until the fruit is in rags, adding now and then enough boiling water to make up for what cooks out. If spices are approved, simmer with the fruit, a pinch of blade mace, some whole cloves and half a dozen black pepper corns. This is optional. Strain without pressing to avoid cloudiness, and mix the juice while still very hot with the brandy and soaked kernels. Add brandy and kernels, also a quart of whiskey--there should be a gallon of the fruit juice. Stir hard so as to blend well. Let cool, and bottle or put in demijohns, taking care to apportion the kernels equally. They will sink to the bottom, but the liqueur will fatten on them, getting thereby a delicate almond fragrance and flavor.

_Strawberry Liqueur_: Wash, hull and mash two gallons of very ripe strawberries, put over the fire, bring to a quick boil, skim clean, and simmer for five minutes. Throw in a pint of boiling water, and strain as for jelly. Measure the juice--for each pint take a pound of sugar, return to the kettle, simmer fifteen minutes, skimming clean the while, then take from the fire, measure, and to each quart add a pint of good whiskey, or whiskey and brandy mixed. Bottle while still hot, and seal.

Small bottles are best. By adding spices to taste while the juice is simmering you turn the liqueur into strawberry cordial.

_Blackberry Cordial_: Pick over, wash and drain well half a bushel of very ripe, but sound berries. Mash, add a very little cold water, and simmer for half an hour, then strain and measure the juice. Put a pound of sugar to each pint, and to each gallon, a teaspoon of cloves, the same of allspice, a race of ginger well bruised, a tiny pod of Cayenne pepper, and a half dozen black pepper corns. Tie the spices loosely in very thin muslin so they may not be skimmed off. Skim away all froth, and cook for an hour, keeping the kettle barely boiling. It should reduce about one-half. Take from the fire and add spirits, either whiskey or brandy, in the proportion of one to two--two pints cordial to one of liquor. Let cool uncovered, bottle and cork tight--sealing is unnecessary. Excellent for convalescents, especially children. To make it almost a specific for bowel troubles, dig up, and wash clean, dewberry roots, cut short, and boil in clear water, making a very strong decoction. Add this to the cordial while still boiling, in proportion of one to four. Then mix in the spirits. A quart of cordial can be thus treated medicinally, and the rest kept for ordinary uses.

_Blackberry Wine_: Pick, wash, and mash thoroughly, sound ripe berries, pour upon each gallon a gallon of freshly-boiling water, and let stand twenty-four hours. Strain, measure juice, allow three and one-half pounds sugar to each gallon of it. Put into clean cask or jugs, do not fill, but leave room for fermentation. Cover mouth or bung-hole with thin cloth, and let stand in clean warm air for two months. Rack off into clean vessels, throwing away the lees, and cork or cover close. Fit for use in another month. Improves with age up to a year.

_Strawberry Wine_: Mash thoroughly clean, hulled, very ripe berries, add equal bulk of boiling water, let stand six hours, then strain. Put the strained juice in a preserving kettle with two and a half pounds of sugar to each gallon. Bring to a boil, skim clean, then pour into clean vessels, close mouths with thin cloth, and let stand until fermentation ceases. In a wet season the berries are likely to be so juicy, less water is required--or more sugar necessary.

_Gooseberry Wine_: Wash and drain dead-ripe gooseberries, mash them thoroughly with a wooden pestle, and add their own bulk of boiling water. Let stand thirty-six hours unless the weather is very warm--then twenty-four will be long enough. Press out all the juice, even though it runs muddy. Measure, and to each gallon add three pounds down-weight, of the best lump sugar. Stir well, repeating every day for a week, then cover with lawn and let stand till fermentation ceases. Cover tight then and leave standing six weeks longer, so the wine may fatten on the lees.

Back off carefully, filtering the muddy part at the bottom through several thicknesses of cheese cloth. Put in a clean vessel for two months longer, then bottle and seal. If the bottles are laid on the side, and the wine carefully decanted it will show a bright golden yellow with much the translucence of topaz. It reaches perfection at a year. Being rather heavy it is improved to many palates by adding ice-cold vichy after it is in the gla.s.ses.

_Grape Wine_: Pick from stems, wash, drain, and mash thoroughly, ripe sound grapes. Add measure for measure of full-boiling water, and let stand twelve hours. If very deep color is desired, and the grapes are black, let stand twenty-four. Strain, measure juice, add to each gallon three pounds of sugar, stir till dissolved, then put in a clean vessel, filling it only three-parts, cover the mouth with lawn, and let stand in clean warm air until fermentation ceases. Close tight then, and let stand a month longer, then rack off, filter last runnings through triple cheese cloth, bottle and cork tight. Keep where it is dark and warm, rather than cool, but away from any sort of taints.

_Muscadine Wine_: Troublesome, but worth the trouble. Wash dead-ripe muscadines, and pop them one by one, out of the skins. Throw away the skins, after squeezing all juice from them--if the pulp stood with them their burning, musky taste would ruin it. Cover it with half its bulk of boiling water. Let stand a day and night, then strain, and add to each gallon of juice three pounds of white rock-candy. Stir every day until the candy dissolves. Cover with cloth until it is through fermenting.

Back off, bottle immediately, and seal, or tie down the corks. The wine in perfection is a pale pink, very clear, and of a peculiar but indescribably delicious flavor.

_Fruit Vinegars_: Any sort of acid fruit--as strawberries, raspberries, gooseberries, currants, black or red, affords a refres.h.i.+ng drink. Pick, wash, put over the fire to scald--when it has boiled a minute or two add half as much cold water as fruit, and bring again to a boil. Skim clean, take from fire and let stand till next day. Strain, then measure juice, add two to three pounds sugar to the gallon, according to tartness desired, put over the fire, and simmer for twenty minutes, skimming clean. Boil in it spices most liked, tied up in thin muslin. If it seems watery, boil another twenty minutes till the syrup shows rather rich, then add, after taking from the fire, a quart of cider vinegar for each gallon of syrup, mix well, bottle while still hot in small bottles, cork and seal. Mixed half and half with ice water, or poured over finely broken ice, or as a flavoring to tea, hot or cold, this is refres.h.i.+ng, particularly in hot weather. Use in tea a spoonful to the cup or gla.s.s.

_Boiled Cider_: Reduce new sweet cider one-half by gentle boiling, skimming it clean as it boils, then bottle, putting a clove or two, a grain of alspice and a blade of mace in each bottle. Cork, seal and keep in a cool place. This is especially valuable for use in mincemeat, or for flavoring sauces for nursery puddings. A variant is to add sugar towards the last, enough to make a thinnish syrup, which is of itself a good sauce for simple desserts.

[Ill.u.s.tration: _Paste, Pies, Puddings_]

_The Philosophy of Pie-Crust_: Pie-crust perfection depends on several things--good flour, good fat, good handling, most especially good baking. A hot oven, quick but not scorching, expands the air betwixt layers of paste, and pops open the flour-grains, making them absorb the fat as it melts, thereby growing crisp and relishful instead of hard and tough. The lighter and drier the flour the better--in very damp weather it is best oven-dried, then cooled before mixing. Shortening, whether lard, b.u.t.ter, or clarified drippings, should be very cold--unless your recipe demands that it be softened or melted. Milk or water used in mixing ought to be likewise well chilled, unless the shortening is soft--in that case match its temperature. The regular rule is half-pint ice water to the pound of flour, using chilled shortening. If the fat is semi-fluid the paste must be mixed softer, using say, three parts of a pint to the pound.

Baking powder or soda and cream tartar, or soda alone with sour cream or b.u.t.termilk for wetting, makes crust light and short with less b.u.t.ter, therefore is an economy. Genuine puff paste is requisite for the finest tarts, pies, etc., etc., but light short crust answers admirably for most things. Sift flour twice or even thrice for any sort of paste. Sift soda or baking powder well through it, but not salt. Make the salt fine, drop in the bottom of the mixing bowl, before the last sifting, and mix lightly through the flour before adding the shortening. Rub in shortening very lightly, using only the finger-tips--the palms melt or soften it. Add milk or water, a little at a time, mixing it in with a broad-bladed knife rather than the hands. Mix lightly--so the paste barely sticks together. Put in first one-third of the shortening--this, of course, for puff paste. Half a pound of b.u.t.ter or lard to the pound of flour makes a very good paste, but to have it in full richness, use three-quarters of a pound. Wash b.u.t.ter well to remove the salt, and squeeze out water by wringing it in a well-floured cloth. If there is a strong taste, or any trace of rancidity, wash well, kneading through and through, in sweet milk, then rinse out the milk with cold water to which a little borax has been added. Rinse again in clear cold water--this should remove ill-flavor without injury to anybody's stomach. But be very sure the last rinsing is thorough--borax, though wholly harmless, adds nothing to digestibility.

The end of the repeated rollings out and foldings demanded by real puff paste is to enclose between the layers of paste as much air as possible.

Hence the chillings between rollings. Hence also the need of pinching edges well together after foldings, and rolling always _from_ you, never back and forth. Roll out paste into a long narrow strip after the first mixing, divide the remaining shortening into three equal portions, keep very cold, and as needed cut into small bits, which spread evenly on top of the rolled paste, which must be lightly dredged with flour.

Fold in three evenly, one thickness on another, turn so the folded edges may be to right and left while rolling, pinch the other edges well together and roll again into a long strip, moving the rolling-pin always from you. Repeat until all the b.u.t.ter is used, then set on ice for an hour to harden. In baking beware opening the oven door until the paste has risen fully and becomes slightly crusted over.

Baking powder crust must not stand--the gas which aerates it begins forming and escaping the minute it is wet up. It also requires a hot oven and delicate handling. Half a pound of shortening and a teaspoon of baking powder, to the pound of flour, mixed stiff or soft, according to the consistency of the fat, properly handled and baked, make crust good enough for anybody.