Daily capital journal. (Salem, Or.) 1896-1899, 1896-11-19
A TREATISE ON PIES.
Some Well Tiled Recipes and Hints on
Making Them.

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It is said that pies originated with
the Yankees. Be that as it may, II
isa well-known fact that as a general
rule they understand how to make
them so they fill all the requirement
of taste and digestibility. The writer
learned from Yankee-her mother,
and has a sufficient amount of SELF
appreciation to realize that, although
unable to make every variety known
20 woman or recipe books, she Is not
unskilled in the art of making a sutfi-
cient number of generally liked pies.
Some recipes give an extended list
Of directions as to how to make the
crust, and endeavor to impress upon
womankind the necessity of "being
all day about it" by doing thus and
so with puff paste, finishing with the
Injunction to place the paste in the
refrigerator over night. But the
crowning insult to common sense is
the way in which we are told to pre-
vent the pie from running over in the
oven We are to place the top crust
on, press it down bit, and then bind
the edges with strip OF muslin,
pressed into the dough little. We
are not, however, instructed TO take
the pie to the machine and sew 1t
around the edge. Nor are we told
whether we are to "chew the rag"
when the pie is served. / should think
one would feel very much like it.
CRUST.
which can be quickly prepared and is
short and tender is best appreciated
by the average house keeper. Such
an one is made by sitting scant quart
of flour in a basin, adding tea cup of
shortening. and tea cup Of cold
water, after the shortening has been
we'll mixed with the flour. This will
make three pies. Do not mix in all
the -four possible, as for bread, or
your crust will be hard and dry. Take
out on your board only enough for
one crust, and learn to roll it round
the first time trying, as, up to GER
tain limit, the more crust is mixed
the less flakyit will be.
We will first make an
APPLEPIE.
as they are as easy to make as any,
and equally easy 10 spoil in the
making. Line your pie tin, and cut
off the edges. Use tart apples when
possible, as the are much the best.
Do not slice in regular shaped large
slices, but rather in small ones, as
more fruit can thus be placed in the
tin. Fill above the level of the tin
at least half an inch. Sweeten lwell
and dust generously with any pre-
ferred spice, though cloves probably
gives the best result. If the apples
are not very juicy, add from one to
three teaspoonfull of water, as needed
and do not omit to dot the filling with
five or six bits of butter the size of a
hazle nut, as so doing adds much to
the flavor Of the pie. Put on the top
crust and again trim the edge. The
top crust should have an iopening to
premit the steam to escape, but it
should not be too large, as some is
needed to help cook the fruit. With
a little practice and deft turn of the
wrist you can cut stem for a grace
full fern leaf, which, by the way,
should not be cut entirely through the
the crust its entirs length, or as it
bakes 1t will spread open too far.
Now with the end of the knife make
slits representing leaves for the stem.
A little exercise of your "gumption"
will enable you to press the edges of
your crust together in a pretty pat
tern which will prevent the juice es-
Gaping. Our grandmOthers pressed a |
key around the edge, but there are
quicker Fand more attractive ways |
than that, only they are so hard to ex-
plain in writing.
BLACKBERRY PIE.
Fill under crust with berries. Add
sugar, and If wild berries are used
more sugar is required than for tame.
Sprinkle the sugar quite liberarly
with -four. Raspberry pie is