Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1883-08-17
A Chapter on PIes.

Years ago, "Clsra," a contributor to our
department, asked me how made pie crust,
but l, mindful of the wise old housekeepers
who read our column with cunning skill in
every finger knuckle, as they flake and roll
and flake again their dainty crusts for pies
and tarts that will come from the oven as
white and feathery as frost work of snow but
as indigestible as much baked lard can make
them, dared not then tell her. But age gives
confidence and for the everyday, eatable, di.
gestible pie, wholesome as bread and nutri.
tious and economical as pie can well be- l
allow four cups soured new milk, one tea
spoon each of soda and salt, and flour suffi.
to roll we'll. This is for eight pies Under
crusts are rolled and trimmed with no further
shortening On each upper crust, when still
on the bread board, 1 spread little lard, as
cold as will spread smoothly, sprinkle thickly
with -four, roll it lightly into the lard, trace a
vine with little hicks for the escape of steam,
cover the pie, trim, md you will say what
a ragged, tloury, unappetizing looking pie
that is p Immediately before baking hold
said pie bit slanting over some dish and
dash cold water across its top, thoroughly
wetting the houry surface After the pie Is
baked you will find every particle of lard
used shows and shows to an advantage, rising
in delicate flakes. And since ones cookery
is judged by its appearance more than taste
save our stomach and shrinkage of the lard
frkin as well? For company" pic crust and
tarts without question or compunction we use
ice cold water, whites of eggs, lard or butter
in abundance, and make our pies as crisp and
indigestible as possible.
Last winter some one told me new wav
of filling apple pies. After the plates are
covered with under crusts put on each crust
tablespoonful Of flour, also what sugar and
spice you require for the pie, mix thoroughly
and spread evenly over the entire under crust.
Fill with sliced apples, cover and bake, and l
think you will like this very much better
than any other-I do. The flour prevents
the pie from running over" and the apple
juices and sugar seem to steam up through
the apple, making it more tender and delecta.
bic.
Rhubarb pies are apt to be treacherous
and siZzle over in the oven after YOU feel
positive you have extracted all juices possible
from the succulent stalks After many e1.
periments, and as many failures, have set
tied down on this way and am not now a bit
afraid to fill my oven with rhubarb pies while
callers are present, knowing there will be no
bubbling or sizzling in that oven of mine for
them to hear.
For four large pies peel and cut fine half
painful GO qt) of rhubarb. Cover with
boiling water and place on top of the stove
till the rhubarb is thoroughly scalded and
can be chopped with spoon. Drain as dry
as possible, chop fine, add three cups of sug
ar. tablespoon of -four, three well beaten eggs
and two teaspoons lemon extract. Stir all To-
gether and it is ready for crusts. few ripe
currants or berries spread over the pies be-
fore covering is an improvement
This chapter is not for those who have &C.
cess to fresh fruit the year round for luscious
pies and puddings, but for us who are mainly
dependent through the summer months upon
dried apple for variety from salt pork and
potatoes.
Since variety is the spice of life it is well
to mako as many changes as possible in the
looks Of our table even if there is not yery
much difference in tho ingredients manipula.
ted
A few cans of blueberries to mix with stew
ed dried apples for sauce or pies gives the ap-
pearance of bueberries wholly. Canned ripe
grapes / also use for the same purpose.
Grape jelly and have had falling out 1t
will candy and sour. Once l filed a large
can with it and felt tired enough when saw
it commence TO orystalze. used it for fla
voring and coloring green apple sauce one
winter, or as long as it lasted, and all the time
my househould lAbored under the delusion