Creative Cook Book

Rochester Institute of Technology

RIT Scholar Works

Theses

Thesis/Dissertation Collections

1966

Creative Cook Book

Jo Ann Girton

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Recommended Citation

Title page

(Title-Creative

Cook

Book,

Author-Jo Ann

Girton.

Candidate for the Master of Fine Arts in the

College

of Fine and Applied Arts of the Rochester

Institute

of Technology. Date of

Submission-March,

DEDICATION

>4

Dedication:

To _{my Dad} for his _{kind understanding} and _strong

Table of Contents:

Title Page

Dedication

Table of Contents

Statement of Purpose

Scope of the Thesis

Cookbook

Study

Contemporary

Symbol Design Varityper

Headliner

Page

line-up

Study

of Cookbook size Finished Project

Cost

Time Table

Rejected Recipes

Footnotes

Illustrative Material:

Cooking

Photos

Sketches of Symbols

Comps of Symbols Finished Symbols Varityper

Headliner

I. Purpose of the Thesis:

I purpose to design a _contemporary esthetic

cookbook

incorporating

_my father's and _my own

recipes.

II. Scope of the Thesis:

1. I shall work in conjunction with _{my father}

on the recipes.

2. I shall _{incorporate my} personal recipes.

3. I shall make a _study of _existing cookbooks

for design.

4.

I shall experiment in different paper stocks

to be used.

5. I shall

try,

if possible, to design several

contemporary symbol.

6.

I shall present a printed cookbook with rich

designs.

III. Procedures:

1. I shall perform all of the above, allowing

set time for research and execution.

2. I shall

keep

an accurate record of the

procedures and report them in the Thesis Report.

IV.

Alternative Proposals:

1. To design lesson plans for a Freshman design

class.

Working

with Dad proved to be _very

interesting,

as well as educational. He had a unique _measuring

system

consisting

of

handfuls,

pinches and dabs. I

think

his

measuring

system made _my project more

enjoyable.

Without further

delay,

I will explain _{my Dad's}

professional

background.

He has been a cook and

baker for thirty-six years. He learned as a

boy,

the

importance of good

taste,

color and texture food must

have.

Perhaps,

I should _say, food in general was

Dad's

hhby4

later in life to be his livelihood. I

must confess at this

time;

_{I may} never be as

dedicated,

but I made _my attempt

by

_writing a cookbook.

My

cook

book expresses Dad's wonderful

talent,

_which, I feel

should be shared with _many people who _{enjoy fine}

eating. I spent _{my life} learning:

"Everyone

can

cook, all it takes is

time,

cleverness and ingenuity.

In my case, an Italian father with a _strong "will"

and a good

"memory".

What we did? Dad would start _creating a recipe

by

using his system of measurement. I would go behind

him with a _cup and spoons. This was a slow process,

but well worth the time and effort. We went through

this process for a good _many recipes used _{in my} cook

book. The rest of the recipes I created myself

by

experimenting

.

My

reason for

experimenting

was _my new husband's

taste-buds. He isn't Italian and he's from Texas.

I came _up with some different dishes Dad wasn't

accustomed

to,

but enjoyed.

Getting

Dad to admit he

liked _something new was a great accomplishment, I

I made a _study of _existing cookbooks.

My

main

problem _was,

"what

_{my study} should consist of."

After a visit to the

library,

I decided to use

cookbooks with illustrations only. I _{knew my}

cookbook would have designs so I didn't see

any

point

studying text cookbooks.

My

next _step was to figure

out what I was

looking

for in the _existing cookbooks.

*

After a complete _search, I came _up with the

following

form: Title Author Illustrations by, Publisher Year Pages

Main point x Design x layout x Illustration

Time Spent

How illustrations used

Front Cover

Back Cover

Content

Printing

One Color Colors

Main part used for this _survey

Explanation

(if

any)

This book wasn't worth _surveying

My

survey consisted of many, many different cookbooks,

so I decided to

include,

the books worthy of mention

ing. The

following

books influenced me in some _way

Date: April

1965

STUDY

OF

EXISTING

COOKBOOKS.'

Title:

"The

Art of Fine Baking"

Author:

Paula Peck

Illustrations

by

Grambs Miller

Publisher: Simon &

Schuster,

New York

Year: 1961

Pages: 320

Main Point design x layout x Illustration

Time spent: One hour

How illustrations used? Contained _very rough sketches.

Front cover: Over decorated cake, ready to fall over.

Back cover: Photo of Paula Peck.

Content _recipes,

lengthy

directions,

weights charts

etc. Good book for information but not for design.

I would _say this is a general information book only.

Printing

X One color colors.

Main part used for this _survey - _content

of a cookbook

not design

by

any means.

Explanation

(if

any)

It looks like Paula was a good writer but all her

taste was in her mouth.

Date: April

1965

STUDY

OF

EXISTING

COOKBOOKS"

Title: The Margaret Pudkin Pepperidge Farm Cook

book.

Author: Margaret Pudkin

Illustrations

by

Erik Blegood

Publisher:

Atheneum,

New York

Year

-1963

Pages

-595

Main point X DesignX Layout X Illustration

Time spent - three hours

well spent.

How illustrations used? To inhance subjects talked

about.

Front cover

-Modern design

-symbosistic

Back Cover - Margaret Pudkin

photograph.

Content - This _{cookbook was} filled

of good _recipes,

designs and illustrations. This book was _very good

and _very

interesting,

not like a regular cookbook.

Printing

One color X colors

3

and

4.

Main part used for this _survey abid.

Explanation

(if

any)

this cookbook is self-explanatory.

Date: April

1965

STUDY OF

EXISTING

COOKBOOKS.'

Title: The Breatfast Cookbook.

Author: Alan R. Jackson

Illustrations

by

John Alcorn

Publisher - Simon &

Schuster,

New York Year

-1959

Pages -150

Main point X Design X Layout X Illustration

Time spent - 1-1/2 hours.

How illustrations used? Line drawings of Stylistic

fish,

turtles,

dishes,

nature,

fruit,

eggs, and spices.

Front cover

-Very

pleasing - _colorful

chicken,

sitting in an _egg holder.

Back cover - Black lined

drawing

with water color wash

(pink,

yellow, orange and _red)

Content - Short - brief _recipes.

Printing

one color X colors.

Main part used for this survey - Short brief _steps

for directions.

X This book added to the _survey yes, short

Date: April

1965

STUDY

OF

EXISTING

COOKBOOKS.'

Title: Old Warsaw Cookbook.

Author: Rysia

Illustrations

by

Rysia

Publisher

-Roy

Publisher - A. W.

Year - 1958

Pages - 304

Main Point design layout x illustrations

Time spent - 1-1/2 hours

How illustrations used

Front cover - Conventional

Back Cover - Same

Content

-sketchy drawings and a _variety of recipes.

Printing

x one color colors

Main part used for this _survey

-many pages with

illustrations.

x This book added to the survey illustrations of

Date: April

1965

STUDY

OF

EXISTING

COOKBOOKS.'

Title:

European

Cooking

Author:

Wizata Publishers

Illustrations

by

not given

Publisher Sweden

by

Wizata

Gateboy

Year - 1962

Pages - 176

Main Point Photographs

Time Spent - 1/2 hours.

How illustrations used? Sounded

by

write space.

Front cover - Conventional

Back cover - Conventional

Content Design - Layout _{white space}

-lengthy

directions

becipes from different countries.

Printing

one color x colors

Main part used for this _survey - _{element of white}

space.

Explanation

(if

_any) This book pointed out what I

didn't want _{in my} cookbook.

5

Date: April

1965

STUDY

OF

EXISTING

COOKBOOKS.'

Title: Future A la Carte

Author: Theresa A. Morse

Illustrations

by

Ruth Sheetz

Publisher - Van Rus Press _New York

Year

-1955

Pages - Several 102

Main Point - 20 _minutes

How illustrations used

-sketchy

Front cover - _simple

Back cover - Photograph

Content

-Story

form

Printing

X one color

Main part used for this _survey page layout

Date: March

1965

STUDY

OF

EXISTING

COOKBOOKS.'

Title: Brides Cookbook

Author:

Popp

Camnon

Illustrations

by

Byron Goto

Publisher

Henry

Holt and

Company,

New york

Year - 1954

Pages -

400

Main point design x layout illustration

Time spent - 1/2 hour.

How illustration used? For style _only one illustration.

Front cover - _modern

Back cover - Photograph _of the _author

Content

-variety

Printing

x one color colors

Main part used for this _survey one illustration

x This cookbook addgd to the

Date: March

1965

STUDY

OF

EXISTING

COOKBOOKS.'

Title: Around the World in

80

Dishes.

Author:

Lesley

Blanch

Illustrations

by

- _Author

Publisher - Harpers &

Brother,

New York

Year

-1955

Pages - 172

Main Point X design Layout Illustration.

Time spent - 1/2 hour.

Front cover - Plain _{and simple}

Back cover - _photograph

Content

-variety

Printing

x one color colors

Main part used for this _survey - design.

Date:

May 1965

STUDY

OF

EXISTING

COOKBOOKS

J

Title: GLAMOR MAGAZINE

"New

After Five Cookbook."

Author:

Beverly

Pepper

Illustrations

by

- Author

Publisher

-Doubleday

&

Company,

Garden

City,

N. Y.

Year

-1965

Pages

-250

Main point x design x layout x illustration

Time spent - 1 hour.

How illustrations used?

Sketchy

Front cover - Modern Stylistic

Back Cover - Photograph

Content

-Variety

Printing

x one color colors

Main part used for this _survey - design layout

illustrations.

x This book added to the _survey - _yes because of

Date: June

1965

STUDY OF

EXISTING

COOKBOOKS.'

Title: Wild Plums in Brandy.

Author: Sylvia Boorman

Illustrations

by

- R. T. Lambert

Publisher - McGraw-Hill

Company

of Canada Ltd. Toronto

Year - 1962

Pages - 180

Main Point x design x layout x illustration

Time spent

-3

hours

How illustrations used?

Very

_{creative, pleasing}

Front cover

-very creative

Back cover - _photograph

Content - Brief

history

of

fruit,

vegetables or animal

recipes.

Printing

x one color colors

Main parts used for this _survey -design, layout and

illustrations.

Explanation

(if

any)

I feel this is one of the best

books I have ever seen or studied.

x This book added to the _survey a great deal because

Date: August

1965

STUDY OF

EXISTING

COOKBOOKS

Title: Esquire Cookbook.

Author: Esquire Editor's

Illustrations by: Arnold Gingrich and Charmatz

Publisher - _Crown

Publishers,

Inc.,

N. Y.

Year - ₁₉₅₄

Pages - 322

Main Point x Design x Layout x Illustration

Time Spent

-3

hours

How illustrations used?

Very

clever -

creative-Front Cover - Unusual _and Creative

Back Cover - _{Unusual and} Creative

Content

-Variety

Printing

- One Color _x Colors

Main part used for this

survey-design,

layout and illustrations

Explanation

(

if _any) Influenced my

thinking

formy

cook book

changes.

Date: September

1965

STUDY OF EXISTING

COOKBOOK

Title:

"The

Dinner

Party

Cookbook"

Author:

By

the Sunset Editorial Staff

Illustrations by: William S. Shields

Publisher - Lane Book

Company

Year - 1962

Pages - 231

Main Point x design x layout x illustration x photographs

Time spent -

4

hours.

How illustrations used?

Clever,

creative etc.

Front Cover - Creative - great.'

Back Cover - Color _pattern

Content

-Variety

Printing

one color x colors - Gold _and Black

Main part used for this _survey

design,

layout,

illustration

and format.

Explanation

(if

_any) Influenced _my

thinking

for _my cookbook

changes.

Date: March

1965

May

1965

Oct.

1965

STUDY

OF

EXISTING

COOKBOOKS

Title: Favorite Recipes

Author: Marge Dahnke's file

Illustrations

by

-Publisher - Kraft-Phenix Cheese

Corporation

Year - 1932

Pages -

48

Main point design x layout illustration

Time spent - 1 hour

Front cover - Design Plates

Back Cover - Same

Content - Whole _meals

Printing

- Color _x Colors

Main part used for this _survey - _{size of} book

(3x5

cards)

X This book added to _{my survey} Influenced the size of m _y

I experimented in

different

paper _stocks,

they

are as follows:

Light _{bristle board}

20-lb.

_aqua

)

"

tan

|

Rejected

white

)

white white white associated colors associated colors associated colors associated colors

These are just a few types of paper but consist of _many

textures.

I made this steady, only to have a printer tell me I should

not attempt to print on _{anything but} 20-lb bond. He said I

was a beginner and I would have to hand feed the offset press.

I took his advice and used 20-lb bond

(white)

_{for my printing}

of the cookbook.

Clay

coated - 20-lb.

Bond paper - 10-lb.

20-lb.

Linweave Textra l60-lb.

Linweave Textra 30-lb.

Linweave Milano - l60-lb,

BRISTLE BOARD 20-lb.

(AQUA)

BRISTLE BOARD 20-lb.

(TAW)

BRISTLE BOARD 20-lb.

(WHITE)

LINWEAVE TEXTRA - Juniper - 26x40-160 (320M)

LINWEAVE TEXTRA - Juniper-Tone - _{26x40-160 (320M)}

LINWEAVE TEXTRA - Amber-Tone - _{26x40-160 (320M)}

LINWEAVE TEXTRA - Tangera - _{26x40-160 (320M)}

LINWEAVE TEXTRA - Tangera - 26x40-160 _(320M)

LINWEAVE TEXTRA - Colonial - 26x40-160 (320M)

UNWEAVE TEXTRA - Dusk-Tone

-26x40-160 (320M)

LINWEAVE SPECTRA - Bittersweet - 25x38-75 (150M)

rgmf-^s^w^m

LINWEAVE SPECTRA - Saffron - 25x38-75

(150M)

UNWEAVE SPECTRA - Peacock - 25x38-75 (150M)

LINWEAVE SPECTRA- Tabasco- 25_x38-75

(150M)

LINWEAVE SPECTRA - Wines/one - 25x38-75 (150M)

LINWEAVE SPECTRA- Gobelin- 25

x38-75

(150M)

LINWEAVE SPECTRA

-Cocoaberry

- 25x38-75

(150M)

LINWEAVE SPECTf?

LINWEAVE TEXTRA- White - 25

x 38- 75 (150M)

LINWEAVE MILANO Aqua 26x40- 160 (320M)

LINWEAVE MILANO Spice 26x40-160 (320M)

LINWEAVE MILANO Citron 26x40- 160 (320M)

I started to creat symbols for _my division headings and

finally

produced good symbolistic designs. _{From my first}

sketches I selected several good _sketches, reduced and

enlarged them. For the layouts of pages of _my cookbook

I allowed 2-1/8 inches for drawings. I found some

drawings were easier to do larger and some smaller. This is

why I feel the offset press with the photo direct process

helped me _immensley. This process saved time and _money

because photo direct eliminated photostats. The offset

copies with some minor changes _{became my} comps. Final

drawings were put

directly

on to the mechanicals so it

SKETCHES

FINISHED

BOOKLET

CREATIVE

COOKING

BY

JO ANN

CREATIVE

COOKING

BY

JO

ANN

GIRTON

m

INDEX

BEEF SOUP CHICKEN SOUP

OLD FASHION LASAGNE HOME MADE LASAGNE RAVIOLI

FILLINGS

BEEF WITH MUSHROOMS MEAT BALLS

BREADED VEAL CUTLETS PEAS AND EGGS

BARBECUED CHICKEN BAKED BEANS

TOMATO SAUCE

PLAIN TOMATO SAUCE

INDEX

BROWN BREAD 17

BANANA BREAD 18

WHITE BREAD 19

ROLLS 20

CHOCOLATE COOKIES 21

CLOVE SUGAR COOKIES 22

VESCOTA 23

SUGAR COOKIES 24

CHOCOLATE CAKE 25

BANANA CAKE 26

FRESH APPLE CAKE 27

SPONGE CAKE 28

GARDEN HUCKLEBERRIES 29

SOUPS

BEEF SOUP

3 lbs. of meat with bones

2 qts. of water

3 carrots

2 potatoes

2 onions

1 pepper

1 tomato

2 stalks of _celery

2 cups of rice cooked

salt and pepper

STEPS

1. cook meat and water for _25. hour

2. add all _{ingredients except}

rice

cook '/2 hour

SOUPS

CHICKEN SOUP

1 foul 5 lbs.

TA qts. of water

3 carrots

1 onion

1 can of tomatoes

2 potatoes

2 cups of rice or noodles cooked

STEPS

1. cook chicken in water for 2 hours

2. add all ingredients except rice or noodles cook Yi hour

3. add rice or noodles cook 5

MAIN DISHE!

HOME MADE LASAGNE

2 cups flour

2 large eggs

2 tablespoons water

Vi teas, salt

STEPS

1. Mix

2. roll out and cut

2"

wide str and 6"

long

3. cook a few at a time _{for 5}

minutes 4. read on

tfAlNDIitLti

MAIN

DISHES

OLD FASHIONED

LASAGNE

2 cans of tomato paste

1 can of tomatoes

1 lb. of ground beef

1 lb. of sausage

1 lb. ricotta

Yi _cup grated Parmesan cheese

Yi grated Mazzarella cheese

STEPS

1. Add Italian seasonings

2. add ground beef, cook for

3 _hours, low heat

3. mash ricotta with fork and add 1 _egg, salt and pepper.

4. put cheese aside

5. start above recipe

6. put in layers and bake for

MAIN

DISHE

RAVIOLI

4 cups flour

5aggs Yi teas, salt

Va cup water

STEPS

mMlEIhes

MAIN DISHES

8

CHEESE 2 lbs. ricotta 3 eggs

parsley

Vi cup grated cheese STEPS

1. mix ricotta with a fork 2. add ingredienbs beat

MEAT

2 lbs. ground mixed meat 14 cup grated cheese 2 eggs

Yi cup bead breadcrumbs STEPS

1. mix

MAIN

DISHE

BEEF WITH MUSHROOMS

2 lbs. ground beef

6 tablespoons butter salt and pepper

h lb _mushrooms, chopped

1 onion chopped

1 _{cup sherry}

STEPS

1. combine in a

frying

pan _{for ten} minutes

2. _{bake for Yi hour in}

MAIN

DISHES

10

MEAT BALLS

2 lbs. ground beef

3 eggs

Yl cup breadcrumbs

!4 cup grated Romano cheese basil

1 tablespoon chopped onion

parsley

1 _cup tomato sauce

STEPS

1. combineall _ingredients, mix

2

11

MAIN

DISHES

BREADED VEAL CUTLETS

1 lb. veal cutlets 1 _cup bread crumbs

1 _egg

1 small onion, chopped

salt and pepper

STEPS

1

dip

cutlets in _egg than bread crumbs 2.

fry

til cooked then add one can of

tomatoes

MAIN

DISHES

12

reod

crumbs

ne con of

PEAS AND EGGS 3 tablespoons of oiI

4 slices bacon

2 boxes froozen peas

Yl teas, salt

Vi teas, pepper

4 eggs

STEPS

1. cook all ingredients except eggs

for Yl hour

2. break eggs on _top of peas and

cook with cover for 3 minutes.

33ZE

main

dishe;

BARBECUED CHICKEN

3 chicken halves

Vi cup vinegar

1 teas. Worcestershire sauce

Yi teas, onion

1 clove garlic

Vi teas, salt

Vi teas, paprika

Yi cup carsup catsup

Yi teas,

dry

mustard

STEPS

1. add all _{ingredients and mix}

2. pour over _{chicken bake 375}

vOTJEEE

MAIN

DISHES

14

BAKE BEANS

1 qt. beans

1 teas, salt 1 teas, ginger

Yi lb. side pork 1 teas, soda

1 teas, mustard 6 teas, molas ses

STEPS

1. Soak beans in water over night 2. add fresh water and ingredients

cook for 4 or 5 hours

I

15

1

TOMATO SAUCES

2 cans of tomato paste

1 can of tomato puree

1 onion

1 clove of garlic pinch of _parsley pinch of basil pinch of oregano pinch of _celery salt 2 teas, of oil

6 cups of water

salt and pepper

STEPS

1.

fry

_oil, onion and

2. add _ingredients

3. cook for 3 hours low heat

SAUCES

SAUCES

16

PLAIN TOMATO SAUCE

2 cans of tomato paste

1 can oftomato puree

1 onion

1 clove of garlic

6 cups of water

2 teas, of oiI

salt and pepper

STEPS

1.

fry

oil, onion and garlic in a pan

2. add ingredients

17

BREAD

BROWN BREAD 1 _cup graham flour

1 _cup white flour

Vi cup sugar

1 tablespoon butter 1 teaspoon soda

1 _cup sour milk

1 _e99

STEPS

1. combine all _{ingredients beat}

BREAD

18

.

BANANA BREAD 2 eggs

Yi cup sugar Yi cup brown sugar Yi _{cup shortening}

3 tablespoons cream or milk

2 bananas (mashed)

1 teaspoon soda

2 teaspoons

baking

powder

2 cups flour

1 teazspoon vanilla

STEPS

1 combine all ingredients beat 2 bake in 350 degree oven for 40

19

BREAD

BREAD

V/i qt. of water 4 ozs. sugar Yi qt. milk V/i ozs. of salt

4 ozs. _shortening 7 lbs. flour 1 yeast cake _(household)

STEPS

1. Use a large boul

2. Melt yeast in water

3. _{Add shortening}

, sugar _salt, milk-mix

4. Add flour -mix well

5. Let rise twice and shape into loaves 6- _{Bake 375 degrees}

20

-o

loo"*

a! lon9er

ROLLS

1 qt. water

1 qt. milk

2 eggs

1 oz. of sugar

1 oz. of _shortening

1 household yeast

7 lbs. flour

STEPS

1. same as bread steps

21

COOKIES

CHOCOLATE COOKIES 2 eggs

2 cups brownsugar

1 _{cup shortening} 1 _cup milk

1 teas, soda

2 teas,

baking

_powder 1 teas, vanilla

Vi teas, salt

2Yl cups _flour

6 _{tablespoons cocoa}

STEPS

1. add _ingredients

and mix

2. _{bake 375 degrees}

COOKIES

22

CLOVE SUGAR COOKIES

2 cups sugar

1 _cup butter

3 teas,

baking

powder Yi teas, cloves

3 eggs 6 teas, milk

Yi teas, _nutmeg

3 cups flour

STEPS

1. mix alI ingredients

22

COOKIES

VESCOTA

1 _cup milk

4 cups flour

5 eggs

Yi_cup butter

1 _cup sugar

2 tablespoons

baking

powder

STEPS

1. add all _ingredients

2. mix and add more _{flour if}

needed 3 _{bake 375}

COOKIES

24

SUGAR COOKIES 1 _{cup butter} 1 _cup sugar 3 eggs

Yi teas, soda

Yi cup warm water

STEPS

1. add all ingredients and mix 2. add enough flour to roll

3. bake 375 degrees for 10 minutes

: "

CAKES

Yi cup

boiling

water

1 teas, soda

Yi teas, salt

V/i cups of sugar

2 cups of flour

1 teas,

baking

powder

Yi cup of _shortening

2 eggs

Vi cup of milk Yi cup of cocoa

V/i teas, of _vanilla

STEPS

1. add water to cocoa mix

2. sift

dry

_{ingredients mix}

rest of

ingredients _slowly

3- bake in the oven at _{375 degrees}

for 49 minutes

CAKES

26

BANANA CAKE Yi cup butter

V/i cups sugar

2 eggs

Yi teas, salt

1 teas, _baking powder

4 tbls. sour milk

1 teas, soda 1 cup banana pulp

1 _cup chopped nuts

1% cups flour

STEPS

1. cream butter and sugar

2"

, sift

dry

ingredients

3. add rest of ingredients mix

27

CAKES

1 _cup sugar

Vicup

shortening

1 _egg

1 teas, cinnamon

Yi teas, allspice

Yi cup cold water

1 teas, soda in the water

15. cups flour

Yi teas, _nutmeg

pinch of salt

1 _cup diced raw apples

STEPS

1. sift

dry

_ingredients

2. add rest of the _ingredients

3. ifdesired add

raisons,

dates figs or nuts

4. _{bake 375 degrees for 45}

minutes

FRESH APPLE CAK

CAKES

28

SPONGE CAKE

Yi teas, salt

154 cups flour

2 teas,

baking

powder

2 eggs

1 _cup sugar

1 teas, lemon juice

STEPS

1. beat eggs

2. add sugar in small amounts

3. add

dry

ingredients

i~29~r

PIE

FILLING

GARDEN HUCKLEBERRIES

Fill can with berries add _syrup made

with 1 to V/i cups sugar

(according

to taste) 1 _cup water boil 3 minutes.

Pour over berries and cook in hot

water bath 40 minutes

PIE FILLING

Justpour in pie shell and cover with

PIE

CRUST

30

PIE CRUST

2 cups of flour

1 _cup of lard

Yi teas, salt

STEPS

1. add enough water to make a

workable dough and roll out

2. place in a pie dish add fruit

3. bake 375 degrees for 40

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