Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1894-06-19
10. rmx MAKING or pAmrr prssEnrs.

10 n affirmed, and not Without cause,
that the American fondpess for pies has
q evat deal to do with the dyspepsla
which aida % many doctors aud patent
medicine vendors 70 get rich. but therv
are pies and ples, and whlle sou,e may
lay the Foundation for chronic III health,
there are others which can 30 eaten
without any disastrous results. II We
were condemned 20 eat the sogey crust
and the wonderful and fearful nlllng Of
the average bakery mincc pie, 90 20
without any, We would certainly sdvlse
total abstinence on this line, bat the
remembrance Of naky custard, melting
lemon, and delicious apple plcs Of home
manufacture, leads us to say, "Eat pie
By ell means," but be sure u Ia the
right Kind of pie, which has no night
mare attachment.
The usc of butter only for ples design
ed for ordinary use, IL not advocated.
For feasts and festivals q pufI.paste u
necessary, but for every day desserts 9
good short crust IL sufficient. lard
must be used for this, but whenever poe
sible the homo rendered article or clarI'
fied beef dripplngs In preference To the
store product. II store lard must bs
used, clarity u, that Il, heat Il To The
boiling point, aud when cold any impur'
ltles Il may contain will have sunk IA
the bottom Of the pan, and can be- left
there when the lard IL removed.
For ordinary PIE crust, use one pound
(about one quarry Of nour, seven ounces
of lard aud two of butter, or all lard, q
pinch of salt and about half n teaspoon
ful Of baking powder. 10 the crust IL "a
be eaten the same day Il IL made, pure
cream OF tartar can be used In place ol
the baking powder, aud more naky
result will be obtained. The powder
and salt should be well mixed Into the
-four, then the lard aud butter addct
and thoroughly rubbed In tlil there sr'
no lumps left. MIX then Into another
paste With cold water, not too stiff. bul
so that u will handle without sickness
Zee this paste for custsrd, lemon, apple
mlnce, orange, or any other fruit. or fol
meat pies. For patties, turnovers, etc.
pun paste IL preferable.
The writer confesses to q weakness
for fruit In the pie; not Q thin layer oI
apple or strawberries between tw,
tfuss. E"t sush W. wv u'-"s INV
To the brim With fruit, and no lo~cI
crust, IL the Ideal. For custsrds, lemon
and pumpkin pies, . moderately dseI
plate With lower crust only, IL neces
szry. For mlnce. an upper aud loweI
crust, both very thin, With = generoui
portion of hlling.
In making apple pies where M love-
crust IL used. Il Il rarely necessary Il
cook the apples hrst. There are SONS
kinds Of apples which no amount o.
cooking will render soft sud mushy
These should never be- used for pies.
tart apple which ~lii fall away In cook
log IL best. FIil the dish Tan oval vege
table dish IL b~st) To the brim, add sugs
to taste, little water, and = tiny pincl
Of nutmeg u its flavor II liked. Wet tn
rim Of the dish aud put narrow siriI
Of thin paste all round before putting oI
the cover. which should b. rolled quit
thin. The rule which ssys meat ple'
must always have an outlet for steam
does not apply to fruit, but they ar
very apt Ia boil out at the slies unles
some little incisions are made In the top
Serve little cheese with the apple pie
u IL excellent.
All other pies Of fruit, such az berries
cherries and plums, may be made tn
sane WAY, though most 90 them Will no
need any water, aud the nutmeg ala
must BE- dispensed With. Place = laye
of stoned rsisins over the rhubarb 10
pies, before putting on the crusi, AM
the flavor will be much improved.
For lemon pie iloe deep plate With
rather thin crust. For the Milling tax
the yolk. Of too eggs, the juice of
large lemon, . pint of boiling water,
tab ie.pcouful of butter, . Tablespoonful
and q half of corn starch, three table
spoonfuls of sugar. Mix the cornstarcl
In q little cold water; add 20 the bolilnl
water, stirring all the time. Add tb
butter. sugar, strained lemon juice an
eggs the latter must be veil beaten
and little grated lemon peel. l'ou
Into the pie crust while hot, aud bsk
Immediately. whi.k the whites of tn
eggs To 4 .tiff froth; add three table
.poonfuls Of powdered sugar. whel
the pie :. about baked, lay the meringu'
over Il In large tsblespoonful., and le
Il get lightly Drowned.
| Dor custArd pie, use q quart of me-,
milk. i've thoroughly beaten Eggs, fou
tablcspoonfuls Of sugar. and pinch q
salt. Flavor With nutmeg-a little light
ly grated over the pie before Il u bake,
will be sufficient. This quantity vii
make two good-si,ed pies. BE careful
not 10 bake them too long. witha mod
erstely hot oven, aud careful watching
fifteen minutes will be long enough.
ns.a,. IL. A. xsSS 1e<~l hst u.nr.. ~
penslve than the lemon. The hllinI
consists % the Juice and pulp of fou
oranges, aud the grated rind III one, Oh
juice of lemon. . piece Of butter th
siye Of an egg, i've tablespoonfuls q
sugar, aud three well-bcaten eggs. Tn
butter, sugar and fruit juice may b
warmed and stirred together, bot mu.
not boil then the eggs are added, th
whole thoroughly mixed, and poure'
Into q psste-lined pie plate. \ meringu
can be put on top when the pie IL Desrl
baked, II desired; but Il looks and taste
Just ~ we'll without.
There IL no end Ia the fancy dlshe
which may be- made With . pun past
foundation. Delicious jam tArts ar
made by lining pattypans with II, put
Nuk tFasVSbutut VI etsWpEtFy Jun "
each, and baking In hot oven.
For lemon tarts we usually max
shells, that Ia, lay rounds Of pastry on 1
baking sheet, aud press = clean cork o
. bit OF bread crust Into the centre Of esc
and then bake. when the shells Ar
cold the corks are removed. and lemol
hlling Il placed In the centre Of eacl
shell. The hillng IL made With the julie
of = lemon, two well-besten eggs, = III
tie grated lemon peel. two tablespoon
fuis Of butter. Heat over the fire, stir
ring constantly until thick.
Delicious tutti frutti tsrts are mad
With the following mixture: A piece o
butter the slye of an egg beaten to
cream, half q cupful Of cleaned currants
the same of chopped aud seeded raisins
little finely shredded candied lemoI
peel, three tablespoonfuls Of sugar,
Tablespoonful Of lemon juice, nutmeg %
spices To taste. Line deep pattypan
With pun paste, al With the tutti fruit
mixture, and bake. when cold lay IN
tie clear Icing over each.
II A pyramid makes q pretty ornsment
aud tastes good NJ well. Cut six o
eight circles, varying In slfr, from tn
paste. Leave the largest one whole
but from the centre of each of tb
others cut out circle With . ANAL cut
ter. lay the largest piece on bakln,
sbs~t, and pile up the paste rings accord
Ing To sIse, the smsllest being at the top
Brush over with white of egg aud bake