Daily capital journal. (Salem, Or.) 1896-1899, 1896-11-19
Household oIdlDepdPtn7ent,

don't want 'stingy" pie TO be tn
result. Some people take about ON
egg, several spoons full Of -four and
little milk, and when the pie is baked
the filling and the crust are so nea
the same color it is difficult to tel
where one ends and the other com
mences, and it tastes 'fatter than il
looks. A poor custard pie is wors,
than none at all, for every one know:
they can be we'll made. One which
as my John says, "you can bite into
until your nose tonches," is made by
filing more than usually deep pie
tin with the following mixture. AT
least four eggs, and it is better, well
beaten. Add one pint Of milk, scant
teacup of sugar always the granula-
ted any a goodly pinch of salt not
h alf teaspUonful full, but "just
dough-" as the old negress said:
Flavor with cinnamon or nutmeg,
fill your crust which must not be
baked first, and place in oven where
the crust will set quickly. Then re-
move TO cooler corner, as custard
or cream pie should not be allowed to
boil violently or the water in the milk
will separate and your pie Will be wat
cry. The crust shonld be well baked
before the filling is entirely done.
When done the pie will be rounded
up all over the top. If your mixture
does not quite fill your tin, add lit
tie more milk after you have placed
the pie ia the oven stir carefully, so
as to mix the egg. ETC., and yet not
disturb the crust.
The most delicious
CREAM PIE
one ever ate is made in the following
manner, which must be closely fol-
lowed, as with this pie more depends
on the mixture than ought else:
Butter the size of hens egg; tea
cup white sugar; cream thoroughly,
then add l heaping tablespoonful Of
flour,and again thoroughly mix; egg,
broken on top Of all and stirred
smooth. Do not beat the egg, but
simply stir it well into the other in'
gradients. Now add the cream from
one common sized pan of milk, ,and stir
until all lumps,if there be any, are re-
moved. The crust for this pie must
not be very short, and as the filling is
very rich, it should be made in shall
low tin. Do not use more than the
one egg, as the flour thickens it suffi-
ciently, and as the cream is so much
richer than milk it is not "cheap"
pie. Bake like a custard pie, and do
not season. 1t is obvious that this pie
is most often met with in the country.
And now for a good cid fashioned
PUMPKIN" PIE.
Only make mine of squash, as it is
less trouble than pumpkin, and is less
watery and consequently richer.
Steam the squash as for table use.
Scrape from shell and mash. About
one teacup full for each pie will be
sufficient, and little more will not
hurt, but too much makes your pie
seem more appropriate to the second
course of the dinner than for dessert.
Pour over part of the milk to be
used, and pass the pulp through
coarse wire sieve. Add more milk and
repeat until only the shreds of the
squash remain. Use two eggs for each
pie,and I cup Of white or brown sugar,
a pinch of salt and teaspoonful each
of cloves, cinnamon and all spice, less
of nutmeg and little ginger if liked.
Bake the same as custard pie. Pump
kin may be substituted for the squash.
The winter once knew an expert
whist-player to try for the BOBBY
prize, which was an excellent pump
kin pie.
PLUM PIE.
Make about the same as berry pies,
only, less flour is required unless the
fruit is very juicy. Cut the plums in
fourths,as the tin will then hold more
fruit.
CHERRY PIE.
Is first cousin to berry pie, and is
treated accordingly. Rhubarb ditto.