[224]
PASTRY DOUGH FOR PIES - Flour, 1 pint.
- Butter, 3 tablespoonfuls, rounding full,
- or, Olive oil, ½ cup.
- Salt, 1 teaspoonful.
- Cold water, 6 tablespoonfuls.
Chop the butter in the flour, add the water and salt, and without mixing turn upon the board. Roll out and double over three times. Then roll out again and double. Continue this till the crust is smooth; then roll out very thin and roll as for jelly cake. Cut into two pieces, stand each piece on end, and roll out one for the top and the other for the bottom crust. PUMPKIN FOR PIES Wash the pumpkin, but do not peel; remove the seeds, cut up, cook and put through a colander. The pumpkin is much sweeter cooked this way than when the peel is removed before cooking. PUMPKIN PIES - Mashed pumpkin, 1 cup.
- Molasses, 1/3 cup.
- Sugar, 1/3 cup.
- Salt, 1 teaspoonful.
- Flour, 1 tablespoonful.
- Eggs, 2.
- Cinnamon, 1 teaspoonful.
- Milk, 1 cup.
Mix all together thoroughly, adding the milk last. PUMPKIN PIES WITHOUT EGGS - Mashed pumpkin, 1 cup.
- Flour, 1 tablespoonful.
- Sugar, ½ cup.
- Nutmeg, a dash.
Mix together, and when smooth, add SANITAS CHOCOLATE CUSTARD PIE NO. 1 - Milk, 1 quart.
- Sugar, 1 cup.
- Eggs, 6.
- Chocolate, ¼ pound.
- Water, 2 cups.
- Vanilla, 2 teaspoonfuls.
Save the whites of three of the eggs for meringue; beat together the remainder of the eggs, sugar, and vanilla; dissolve the chocolate in the water and boil for three minutes. When nearly cold, add to the eggs and sugar. Put in pan lined with good pastry and bake; makes two large or three small pies. SANITAS CHOCOLATE CUSTARD PIE NO. 2 Make an ordinary custard pie, flavor with vanilla; put the grated chocolate into a basin on the side of the range, where it will melt, but not burn. When melted, beat into it one egg and sugar to suit the taste. Spread on top of the pie. HYGIENIC MINCE MEAT (For Six Pies) - Chopped apples, medium size, 14.
- Chopped walnuts, 1 cup.
- Chopped blanched almonds, ½ cup.
- Chopped figs, ½ cup.
- Chopped citron, ¼ cup.
- Seeded raisins, 1 cup.
- Seedless raisins or currants, 1 cup.
- Caramel-cereal coffee, 1 cup.
- Fruit juice or jelly, 1 cup.
- Lemons, juice of, 4.
- Salt, 1 tablespoonful.
- Sugar and spice to taste.
MINCE PIE - Minced apples, 4 cups.
- Prune juice, 1 cup.
- Sugar, 1 cup.
- Molasses, 1 cup.
- Butter, 2 tablespoonfuls.
- Minced protose, 3 cups.
- Seedless raisins, 2 cups.
- Lemon, grated rind and juice, 1.
Stew all together until thick enough for filling. Flavor with - Salt, 1 teaspoonful.
- Cinnamon.
- Nutmeg.
BAKER'S CUSTARD PIE - Sugar, 3 tablespoonfuls.
- Eggs, 3.
- Vanilla, 1 teaspoonful.
- Salt to taste.
- Flour, 1 tablespoonful.
- Milk, 2 cups.
- Grated nutmeg.
Beat the yolks of the eggs to a cream, stir the flour thoroughly into the sugar, and add to the eggs. Then put in the vanilla, nutmeg, and salt; then add well-beaten whites. Mix well and add by degrees the milk that has been scalded and cooled (but not boiled), and turn all into a deep pie-pan, lined with rich paste. Bake from twenty-five to thirty minutes. LEMON PIE (SUPERIOR) - Lemons, 3.
- Water, 3 cups.
- Corn starch, 2 tablespoonfuls.
- Butter, 1 tablespoonful.
- Sugar, 2½ cups.
- Eggs, 3.
- Flour, 4 tablespoonfuls.
Put the water and butter into a double boiler and set on the range. Mix the sugar, flour, and corn starch together; grate in the lemon rind, add the juice and beaten yolks of the eggs. When the water in the boiler is scalding hot, stir in the mixture, and cook till of the consistency of cold honey, stirring now and then to ensure even cooking. Remove from the fire; when cool, pour into deep pie tins, lined with good pastry. When done, meringue with the whites of the eggs. COCOANUT PIE - Desiccated Cocoanut, ½ cup.
- Eggs, 2.
- Butter, size of an egg.
- Milk, 1 cup.
- Sugar, 1 small cup.
Soak the cocoanut in the milk, add the beaten egg, sugar, and butter melted. Line a pie-pan with rich pastry, put in the filling, and bake. The white of one of the eggs may be used as a meringue, if desired. WASHINGTON CREAM PIE - Crust:
- Eggs, 6.
- Vanilla, 1 teaspoonful.
- Flour, 1 rounded cup.
- Sugar, 1 cup.
- Lemon juice, 2 teaspoonfuls.
Beat the yolks of the eggs till very thick; add the sugar, vanilla, and lemon juice. Beat the whites of the eggs very stiff, fold half the whites into the yolk and sugar, then half the flour, then the remainder of the whites and the rest of the flour. Divide this batter into two pie-pans and bake. When cold, split each cake and put in the filling. - Filling:
- Milk, 2 cups.
- Eggs, 2.
- Flour, ½ cup.
- Butter, 2 tablespoonfuls.
- Sugar, 1 cup.
- Vanilla, 1½ teaspoonfuls.
Put three-fourths of the milk into a double boiler, together with the milk, and set on the range. Beat the eggs very light; add the sugar, flour, and the remainder of the milk. Beat till perfectly smooth, and when the milk in the boiler is scalding hot, stir in the mixture. Beat till smooth, and cook thoroughly; when cool, add the vanilla. If made a day or two before serving, and kept on ice, the quality of these pies is greatly improved. PRUNE PIE - Prune, marmalade, 1 pint.
- Egg, 1.
- Lemon, 1.
- Sugar, ½ cup.
To the marmalade add the grated rind and juice of the lemon, sugar, and beaten yolk of egg; put into a pie-pan lined with good paste and bake till the crust is done; remove from oven and meringue with the white of the egg. APPLE PIE Line a pie-pan with rich paste, sprinkle over the bottom a little flour and sugar. Fill with apples cut in thin slices. The pan should be slightly rounding full. Sprinkle a little flour and sugar, according to the tartness of the fruit. Add two tablespoonfuls of water, and a few small pieces of butter. Moisten the edge of the paste and put on the upper crust, press down the edges, trim, make several perforations in the top to allow the steam to escape, brush the crust with a little milk, and bake about forty-five minutes. RHUBARB PIE - Pie paste.
- Rhubarb, 4 cups.
- Sugar, 1 large cup.
- Nutmeg.
- Salt.
- Flour.
Line a pie plate with paste rolled a little thicker than a dollar. Strip the skin off the rhubarb and cut the stalk into half-inch lengths. Fill the plate an inch deep, and to a quart of rhubarb add a large cup of sugar. Sprinkle a pinch of salt, and a grating of nutmeg on top, with a little flour. Cover with a rich crust and bake in a quick oven until the pie loosens from the dish. BLUEBERRY PIE Line a pie-pan with pie paste. Put in the berries half an inch deep, and to one quart of berries put a teacup of brown sugar; sift a teaspoonful of flour over, a pinch of salt, and a little grated nutmeg. Cover with the top crust, pressing down the edges tightly. Trim and bake in a good oven forty-five minutes. This pie is the typical berry pie. [233]
|
|