Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1889-06-04

The many readers who have waued 80
long for nv "ple crust chapter" mo
doubt think that by thl. time I have
proved the truth 81 the old adagr, ale
Who enters the gate of by and by reaches
the house IL never" Hut like hosts ~
our Hand I've turned over the new leaf
a. the new year comes and hasten To re-
deem my PROMISE.
The yariou. articles on the pie question,
for and against this much abused article
~ food. have been very amusing. u u
true there l. much Ia be said ON both
sldcs, but the pie. victorious. rises Ike
the phTnlx from It, ashes, AZ good a.
new. every time. What would New
England bc without itS aud Just Imagine
an old-fashioned Thanksgiving dinner
without a pie. No. sisters, don't Danish
plrs from YOUR bills ~ fare. bat make
ihem a. they should b. made, whole
some. crisp crusie,l. tempting. aud .ee II
even the slyspcptic members of the fam
lis cannot Indulge In the hitherto for
hiiden luxury.
Cream stands frst on the list for mix
ing pastry. Of course Il must b. thick.
sweet aud very cold, MIXED as stin as
one can cut with q knife. do not stir of
use a spoon. nothing hat knife should
b. used In mixing pie crust. With crram
1T course one needs more salt than when
butter I. used. aud Il should be- mixed
With the -four before adding Ia the
cream. Hut comparatively few of Va arr
fortunate enough Ia have sufficient
crsam To- use so frcrly, and butter u, Ia
most plsc,s. too expensive Ia usc In IT,
place Far superior to Lard W. iind the
dripping. from the pieccs 81 fat cut
frum steaks and ruasts ~ lc-f. In most
of our city markets these plcccs, known
a. soft suctl. arr carefully cut and laid
a.ile for customers. II sells at i've az
siN cents a pound and when properly
PREPARED l. about the color and consist
cucy II butter. II must h. carefully
TRAINED and cut In small pleccs, washed
Ia cold water then IN warm, then rinsed
Ia cold. rlicr In kettle, iron or por-
cchin. With sufficient cold water Ia
cover. LEI Il heat gradually and boil
steadily until the water has cNaporaicd
anil the Cat. AZ clear a. olive oil. has
separated from the scraps. stir occa-
.innally after the water has boiled cat
AMI b. careful that u does not cook too
fat. a. u scorche. easily. strain
through q cloth into tin pail or an
carihcn jar. and when cold Il i rrady
for ne. Prom thr~e a. ten pounds ac-
corllng a. the slfc ~ ones family. u
enough a. prepare AZ once. II l. not 80
much trouble AZ u seems. AMI l. much
cheaper than ari. while AZ the same
time Il l. nicrr aud much morr whole
.ome
For each pic usc one-thlrd cup ~ the
.ust. one rounding cup ~ fiour. one
thiri tclspoonfil ~ salt. Mix together
With a knife adding lust enough cold
water tn make very It'll dough. DO
not attempt to make u smooth. the Ices
II q. miNr,l thc h~itrr. aud II u u mlNri
the day hefurr the pics ar made u viii
h. much hsticr Fruit should not stand
after h.ing cut. u lo.rs IT, fa,or Ne well
a. u. frr.hnes. ani will not cuok 80
well. Pour a. siN medium sired apple.
arr enough for au ordinary sif''i pie.
l'ui ihe sugar aud whatever spice i
lu.ci-a little nutmeg l. very nlc"-upon
The under crust h~furv nlllng With the
apple n buirff l. u.s,l II .houli d" cat
in hlt. ani put over the top. Cover anl
bake nearly ga hour he moderate oven.
fhi. method ~ sWretcniug an apple ct
aus fruit pir doe. awaV with 40" disa-
gr-gahle running o,rr" which iruuhles
go msn, people.
lie. .hould D. well hak~i, and nc~l
iu oven AZ moderate heat. az tou rapid
baking rrndcr. the crust tough. and the
fruit J. never 80 flne Va color or fiayur.
| m the sister. be- io not Ike cracker
lpuIdings will tn thai. one I think they
will change their minis. Ihrv- cup. ~
milk. one s,ant cup II rulle,l Crlckrr.,
lihrc rgg.. rv.rrNing the white. 81
ltNuI. tlrr.-fuurths II q cup 20 sugar,
lons-thinl II a tsasroonful II ALT ani "a
lcup II .ionci nlsins. heat the egg
Thoroughly aud stir into the sugar aud
milk. strain, then add the ALT and crack
er crumbs stir in the rli.ins and bake
lthrrs-foufihs ~ an hour When done
fru.t with the whites ~ the rgg. and
four even tahle.Ioonfuls ~ sugar. lie
turn o. the oven a. hown lightly. For
The fru.tiug l-.at the egg with fork.
II make. th. frostine lighter than any
lzuisr. snd adj the sugar. spoonful AZ
IL time. N preferred. the raisins may h.
umiiis-i anl the padding when hakesl
spread With i'lly, itm, or a layer ~
|raunri reachcs 90 apricuts, thea pour
the fusiing Over aud brown a. hrforr.
|'Thi. 3. very uirv .sr,rl gold and i.thcrr-
FORE a. convenient dessert to prepare sat-
lurdly for the SUNDAY dinner.
several II oar reader. have a.kei Tor
a uic. .ilad dressing. AMI ! send one
whioh .. drliriou. and With Which a.
WAYS have the h~.t succc... one ounce
|ofthe h-.i oil. yulk 81 ono go. one .,s,nt
Itri.foonful 81 dry mustaul. onc-fuurth
|fehsrpunful 81 ALT. lsrsni,l one scant
|trtspoouful ~ sugar. a very slighi dash
LOT ci,enn~ pepper, or a little white pep
per. which Ike better. aud one tris-
lpoouful 81 vinegar. rui the rgg ln "a
shallow howl AMI stir With silver 90
small Wup,isn salad spoon. Add the oil
drop hy drop. not murr than two ~ IL
time. stirring al the while. N one
hasn't sufficiently steady left haul
With which a. manage the bottle ~ oil
snme one cls. must attend to ". berausc
the slow. steady stirring must not stop.
By the time the oil 4. used the dressing
will De- a rich. creamy mixture II ihout
the consistency 81 whipped cr-am.
Then add the mustard. sugar. pepper aud
ALT. stirring slowly till we'll MIXED.
Then .tir la thu vinegar. Do not heit
wv fAlfHHili- NW|N NAN NV hAlN wv rAANr
ring. 70 must D. stirred one way all the
time. II |. nov rralv for use and NAV
o. MIXED with chicken ani celery chop
| pei In equal proportions, or poured over
loh.irr. salmon or shrimp. nicely cut
anl laid in crisp lettuce leaves or Ia q
pretty salad bowl with grceu about the
edges There have heen so many rcci-
o.. gi,rn Tor preparing the salad That IL
seems unnecessary 10 give more than the
directions for making the dressing.
Of course ihi. amount can D. enlarged
"a meet the required nee,i. This Will
make sufficient Ia serve four or i've
di.hr. of salad. The oil l. better bought
In the bottle. In which Il j. imported:
that sold Ia small quauiltle. being often
a little stale from exposure. Apini bot
tie will last a. long a. Il will keep In
good order. After pouring out the re-
quirrd quantity into a smaller bottle
an easy matter, a. one can use a bottle
holding one or a. many ounces n need
81. thus getting the exact measure, the
oil should b. carefully corkei and put
In a dark cool corner Of ones pantry