Middlebury register. (Middlebury, Vt.) 1886-1937, 1889-11-08
Che Pouseholo.
VARIOUS RECIPES.
NN'''OOo 'hEO'' 80
From Good housekeeping.

Pie crust: One pint, or one pound or
flour, half tea-spoonful of salt, three
tablespoonful, or six ounces, of lard.
This will make crust for two pies, and
is as much as can, at one time, be sue
cessfully mixed, at least by the amateur.
Mix on a marble slab or in cold bowl.
Rub thoroughly the flour, salt and lard
together, not yet trying to gather them
into lump, but crumbling finely. 1t
is critically important to use as little
water as is possible to form an adhesion
of the ingredients. Use ice-water If
practicable and sprinkle it evenly, gath
ering deity into balls those portions
which first begin to adhere; this is to
prevent that which is already sufficient
ly moistened from becoming wet and
thereby making the whole tough and
leathery. After the water is added the
dough should not be rolled in the palms,
patted or squeezed, but rather the task
must be finished with celebrity. When
mixing crust if but one pie for each day
is required and it is desired to have it
fresh, it is a saving of time and labor to
make enough paste to line two other
tins, one of which may the next day be
filled with custard and baked, and the
day following the third tin already
lined may, with a very little work, COM
plete lemon pie This is much bet
ter way then to bury leftover crust in
flour or to put away in a tea-cup as so
,,,an, bonsoLooporc do Pic nruct nm
less, which is seldom the case, at first
too rich and dry, only improves when
spread on the tin and placed in cool
place.
Game pie crust: One quart of flour,
one tea-spoonful of salt, two teaspoon
fus of bakng-powder, and milk enough
to make an elastic dough.
Pumpkin pie: One cupful of cooked
pumpkin, three-quarters cupful of sugar,
one egg, half a tea-spoonful of ginger,
one tea-spoonful of cinnamon, a pinch
of salt, little grated nutmeg if desired,
one cupful of milk. This quantity will
make two pies of usual size or one large
one which may be baked in a mountain
cake tin.
Custard pie: Two eggs, three table
spoonfuls of sugar, one pint of milk,
nutmeg to taste. Bake slowly.
Lemon pie: Line pie tin with crust
and bake. For filing One cupful of
sugar, one cupful of boiling water, yolks
of two eggs, one tablespoonful of corn
starch, one lemon. Put the sugar and
boiling water in the pudding dish over
the fire. Stir in the beaten yolks and
lemon Juice to which has been added half
of the grated peel of the fruit, and when
the mixture bois add the moistened corn
starch. Cook one minute and immedi-
ately pour into the already baked crust.
Frosting; Beat the whites of the eggs
to stiff froth; add two tea-spoonsful of
granulated sugar, one small tea-spoonfnl
of vanilla. Do not as some housekeep-
ers, who put pinch of salt in the egg
before whipping, saying it makes the
task easier, because of that condiments
deliquescent property it will spoil the APP
pearance of the egg when completed.
Spread the frostng and brown slightly.
Fruit pies: In making fruit pies, mix
the fruit, sugar and flour in Il bowl be-
fore putting them over the crust, if usu-
ally annoyed by the pie bursting and
losing its goodness. For rhubarb and
cherry pies the proportion of ingredients
is one pint of fruit, five table-spoonfuls
of sugar, one tablespoonful of flour. For
peaches. blackberries and blueberries,
four tablespoonful of sugar will be suf-
ficient, unless the fruit is very tart. In
covering and effectually closing fruit
pies, take the two edges between the first
finger and thumb, and thus pinch togeth-
er the whole circumference; then fold
over the edges about quarter of an inch
and again make the circle, this time with
fork or print. Then if arertures for
the escape of steam have been provided,
we may defy the liquids getting away.
Peach or cherry cobbler: Line nrip-
pngpan with paste; fill with fruit, sug-
ar and flour in correct proportion; make
fast the cover and bake one hour.
Apple pie: An agreeable variety in
the way of apple pie is this one baked
without an upper crust: Quarter apples
and arrange in lined tin; over these
sprinkle four tablespoonful of sugar
salt; then proceed to wet the whole even
ly with four tablespoonful of cream
Bake rather slowly.