New-York tribune., 1880-01-11
PASTRY AND PIE.
HOW 10 MAKE THEN.
LINN Ill, Hflklu Trlb,lnI.


Pie il dear To the American heart The hungry
Al tisan Of every grade Will eat his tough steak with
patiouce his sour bread without II grinace drink
his roily colec with oquauimlty aud care little for
any possible stain on the table lmen If hc sees ut
the end of his meal tempting piece Of pie. II IL in
vain that culinary TcformcTs irvcRh against pastry
doscant upon its njurlOu, qualities, Us ndlgesti-
bility lis cxpensiyeneSs pie Is part of the COnsh
tuiion OF the Bill OF Rights, OF the Declaration Of
independence, OF the daily bread we pray for And
since We must have pie let us have of good quality
and a. lttlc harmful A. possible.
That prince of cooks Francatelli, tclls us how to
make short puff paste One pound of flour, twelve
ounces Of butter, little salt, one egg. and about
half a pint of water. Spread the llodr out on the
slab in the midst OF the -four place tie egg. salt.
half the butter and twOthirds Of the water at inst
adding IA much of the remainder ~ may be neccs
sary afterward work these together into smooth
and somewhat finer paste then spread this out with
the hands aud after the remaining half OF the but
ter has been placed in the CENTRE the sides should
be folded over as entirely TO incloso the butter
When the paste has stood five minutes. shake some
-four with the hand over the slab aud on the paste
then roll it out o the length of about two feet and
a half and about foot wide this must be then
folded into three and after turning the face round
40 as to bring the sides to face you roll IL out again
I'm similar manner after an interval of about ten
mnutes repeat the rolling twice more tho paste
will then be iit for use
Mr. Blot's paste is thus prepared; Put half a
pound Of butter in pail OF very cold water for half
an hour !; then take it ont and make paste with it
and pound of -four. two eggs, half pint of cold
water and quarter Of an ounce OF fine salt knead
the whole properly with two fingers; thon dredge
yonr board with -four. roll the paste thin. fold it
over once ana roll again thin repeat the Same pro-
cess five times in Summer and SIX in Winter: leave
il thus half an hour in Summer aud an hour IN VIM
ter before using IT,
Plain pastry. With pound of -four sift four
times two teaspoonfuls baking powder, then add a
teaspoonful of salt and rub into the flour six
of butter with very cold water. make this into a
paste roll thin. Thispie crust is good for dyspeptcs
and those who do not care for rich pastries.
Mince meat. BoePs heart. beefs tongue, the hook
or the neck or the round may be used. Boil the
meat until it is thoroughly dono and mnce il fine
For every pound Of meat allow a pound of raisins,
stoned aud chopped, half pound OF dried currants
washed dried and picked over. quarter of pound
citron half pound of suet. heaplng tablespoonful
of salt two heapng cups OF brown sugar. the grated
rnd and JUICE of two lemons, one cup of molasses
three of boiled cider two heapng tablespoonfuls of
mixed spice. and twice as much chopped apples, by
measure as of chopped meat Fruit syrup may be
used instead of cider. and butter instead of suet.
Mix all the ingredients. the apples and when
the pies are to be baked mince the apples and add
them. The havoring may DO changed to suit the
taste.
Mince meat .. Mix together four pounds Of lean
beef chopped fine. nine pounds Of apples chopped
flne one and half pounds Of suct chopped fne
three pounds of raisns. two pounds of currants
half pound of citron sliced fine, five pounds Of
sugar. three teaspoonfuls ground cloves, ten tea
spoonfuls ground cinnamon, five teaspoonfuls
ground mace, one teaspoonful of ground black
pepper, six tablespoonfuls Of salt, two quarts Of
cider and one quart of molasses. To this add the
Juice and grated rinds Of two lemons. This recipe
Is from Mrs. Henderson's Practical Cooking and
Dinner Giving"
Castqrd pie. Beat the yolks of four eggs very
light then the whites. then both together. Spill
level tcacupfu Of sugar into the eggs and beat all
well. Add gradually quart Of the richest milk, IL