Paste for pies should be quite thin and rolled a little larger than the
tin to allow for shrinkage. Allow more paste for the upper than the
under crust and be sure to perforate the former. Always brush the under
crust with cold water and press the upper one down on it. When baking
juicy fruit pies make an incision in the crust and place a small funnel
shaped piece of paper into the incision. This will keep the juice from
escaping at the sides of the pie. Never grease pie tins. Properly made
pastry will grease its own tins. For baking pastry requires from 30 to
45 minutes.
Crust for Pies.
Use ³⁄₄ of a cup of shortening to each cup of flour. You may use all
lard or part butter if preferred. Take the shortening with level
teaspoon of salt and mix in the flour then stir in as little water
as possible and form with a spoon into a very stiff paste. Put it on
a mixing board and roll out lightly for your pies. Always make a few
slits in the upper crust to allow the steam to escape. Never put the
filling in until you are ready to bake it.
Apple Pie.
Take ripe tart apples, pare, core and cut them into very thin slices,
fill the under crust, then strew over the apples as much sugar as you
think they require, a little nutmeg or cinnamon to taste and bits of
butter. Cover with the upper paste, make a few small incisions in the
middle of the upper crust and bake in a mild oven.
Lemon Pie No. 1.
4 eggs, 1¹⁄₂ cups of sugar, 2 heaping tablespoons of cornstarch, the
grated rinds and juice of a lemon, 2 lemons, 1¹⁄₂ cups of boiling
water. Beat the yolks and whites of the eggs separately. To the beaten
yolk add the sugar, cornstarch, lemon juice, rind and last the boiling
water. Cook in a double boiler and when it begins to thicken add to it
¹⁄₂ of the beaten whites, stir this in thoroughly and let it cook until
it is as thick as desired. Use the remaining whites of the eggs for the
meringue on top of the pie. After your custard has cooled, fill your
pie tins and pile the meringue on top and bake in a very slow oven to a
light brown.
Lemon Pie No. 2.
The juice and grated rind of 1 lemon, 1 cup of sugar, the yolks of
2 eggs, 3 tablespoons of sifted flour, milk to fill the plate. This
makes a large pie and should be made with an undercrust but not any
top crust, bake nearly done then take from the oven and pour over it
a frosting made of the beaten whites of 2 eggs and 2 tablespoons of
powdered sugar, set back in the oven and brown lightly.
Buttermilk Pie.
2 tablespoons of butter, 1 cup of sugar, yolk of 2 eggs, 2 scant
tablespoons of buttermilk, and the whites of 2 eggs, well beaten.
Flavor with lemon and bake with one crust. This will make 2 pies and is
delicious.
Cream Pie.
Make a rich paste, roll out and cover your plates.
CREAM:--Put a pint of milk to boil, break 2 eggs into a dish and add
1 cup of sugar, ¹⁄₂ cup of flour, after beating well, stir into the
milk as it commences to boil, stir until it thickens use any flavor you
prefer, fill the pie tins and bake.
Cocanut Pie.
1 pint of milk, add 2 eggs well beaten, 1 scant teaspoon of salt, 2
large tablespoons of cornstarch. The cornstarch should be mixed smooth
with milk and eggs beaten up in it, sweeten, season to taste with
nutmeg. Pour into the pie pans lined with paste, bake in a moderate
oven.
Cherry Pie.
Line the dish and with ripe cherries regulating the quantity of sugar
used by their sweetness, sift over this a small tablespoon of flour, a
little butter and a sprinkle of cinnamon or nutmeg, then cover and bake.
Rhubarb Pie.
Skin the stalk, cut in small pieces, line the plate and well with raw
fruit, strew lavishly with sugar and sprinkle over this a little flour
and flavor with cinnamon and pieces of butter strewed over the top.
Cover and bake about ³⁄₄ of an hour.
Peach Pie.
Make a nice short crust and cover the pie dishes, have ready pared
and quartered ripe peaches or canned peaches, put a layer of them in
a dish, sprinkle thickly with sugar, bits of butter and sprinkle with
cinnamon and 1 tablespoon of flour, roll out another crust, double it
over and cut a row of slits through the center, wet the edge of the
lower crust, press lightly on the edges, trim it around, close to the
dish with a knife dipped in flour and bake in a quick oven ¹⁄₂ to ³⁄₄
of an hour. All fruit pies should be eaten the day they are baked.
Mince Pie.
Boil 4 lbs of lean meat, chop very fine, add twice the quantity of
apples, also chopped and ¹⁄₂ lb of raw suet chopped very fine, then add
3 lbs of seeded raisins, 2 lbs of currants, 2 lbs of citron chopped,
grated rind and juice of 4 lemons, sweeten to taste with brown sugar
and add 3 qts of cider and 1 pint Madeira Wine, 1 tablespoon of
cinnamon, cloves, mace. This mixture can be put in glass jars to use
when needed, between 2 rich pie crusts for pie.
Pumpkin Pie.
2 teacups of pumpkins, 2 eggs, 3 cups of milk, ¹⁄₂ teaspoon of salt, 1
tablespoon cornstarch, 1 tablespoon cinnamon, ginger, 1 cup of sugar.
Berry Pie.
Make a rich crust and line the pie dishes, put in the fruit with ¹⁄₂
cup of sugar, bits of butter and 1 tablespoon of flour, sprinkle over
the top. An egg beaten up and added to it will keep it from running out.
Chocolate Pie.
2 cups of milk, 2 eggs, ²⁄₃ cups of sugar, 2 tablespoons of corn
starch, 2 tablespoons of chocolate, butter, size of a hickory nut. Heat
milk, chocolate and sugar together, then add cornstarch dissolved in a
little cold milk and the beaten yolks of the eggs. Let all cook until
thickened. Flavor with vanilla and bake with only the under crust. When
baked cover with 2 beaten whites of eggs mixed with a little sugar. Put
in oven again and brown slowly.
Sweet Potato Pie.
Take 1 cup of sweet potatoes and rub through a colander, then add ¹⁄₂
cup of butter, beat it to a cream, then add ¹⁄₂ cup of sugar, 1 pint of
milk, 2 eggs well beaten, 1 tablespoon of cinnamon, ¹⁄₂ of ginger. Bake
with one crust, to be eaten cold.
Apple Dumplings.
Make a light biscuit dough and roll quite thin, cut in pieces about
four inches square and roll in each ¹⁄₂ of an apple cut in pieces.
Put in a deep tin, 1 cup of sugar, ¹⁄₂ cup of butter, 1 large cup of
boiling water, lay the dumplings in and bake one-half hour.
Strawberry Short Cake Crust No. 1.
1 qt of flour, ¹⁄₂ cup of butter, 3 teaspoons of baking powder wet with
cold water with 1 level teaspoon of salt.
Strawberry Short Cake No. 2.
1 cup of sugar, 1 cup of milk, 1 egg, 1 tablespoon of melted butter,
2¹⁄₂ cups of flour, 2 teaspoons of baking powder, 1 level teaspoon of
salt, mix a cake, bake in layers and put berries between and over the
top and serve with whipped cream.
The berries that you put between the layers are better mashed and
seasoned with sugar to taste.
German Peach Pie.
Beat 1 egg, add 1 cup of milk, a little salt, 2¹⁄₂ cups of flour, 2
tablespoons melted butter and 1 heaping teaspoon of baking powder.
Spread in a shallow tin and cover with slice peaches and sugar. Serve
with maple syrup or any good sauce. Apples are good in place of peaches.
Prune Short Cake.
Sift together twice, 2 cups of flour, 4 teaspoons of baking powder,
1¹⁄₂ teaspoons of salt, 2 large tablespoons of sugar. Blend with this
mixture ¹⁄₂ cup of butter and ³⁄₄ cup of milk mixed with beaten yolks
of 2 eggs. Bake in layers. Use best prunes, soak several hours, then
let them cook very slowly without boiling until tender but not broken,
adding the sugar when half done. To 1 pint of prunes allow 1 tablespoon
sugar and 1 teaspoon lemon juice, when the prunes are done, remove them
carefully and cook the juice until like syrup. On the lower layer of
shortcake place prunes with syrup poured over, on the top use prunes
well drained. Then heap lightly with whipped cream slightly sweetened.
Green Tomato Pie.
Have ready 4 qts of chopped green tomatoes, 3 lbs of brown sugar, ¹⁄₂ a
nutmeg, 1 tablespoon of allspice, 1 teaspoon of cloves, 2 lemons, 1 lb
of currants, 1 lb of raisins. The tomatoes and lemons should be chopped
fine, boil them together with the sugar, salt and spices until reduced
to half of the original quantity. No water is needed. Then add the
currants and raisins and continue to cook for 2 or 3 hours, fill 2 rich
crusts with the filling having any left may be put in glass jar to use
when needed.
Chocolate Pie.
1 cup of sweet milk, 1 cup sugar, 2 tablespoons grated chocolate and
stir until smooth, yolks from eggs, 1 teaspoon of cornstarch wet with a
little milk and stirred into milk while boiling. Cook until it dimples,
put into crusts and bake. Frost with whites of 4 eggs and 4 tablespoons
sugar, flavor with vanilla.
Harlequin Pie.
1 cup of cranberries, 1 cup of raisins, 1 cup of apples, run all
through meat chopper. Mix thoroughly, add 1 cup of sugar, little salt
and 2 or 3 tablespoons of water. Bake in rich crust.