Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1897-11-30
PRACTICAL COOKING.
CHOICE BITS FROM NJ COOKBOOK IN
MANUSCRIPT.


CHOICE BITS FROM NJ COOKBOOK IN
MANUSCRIPT.
Among the best or most harmful Of
desserts the pie 10 to be classed according
TO circumstances. An over-rich, soggy
crust and poor filing should never Be-
substituted for properly prepared, whole
some food. Instead Of being eaten three
times day, a. In some parts OF our
country, they should be served once In
q while. There In an art In making light,
flaky crust which many have not learn
ed. The secret lies In well mixing to-
gether cold material, then In taking out
the dough, with oil its crumbs, on .
Toured moulding board, and gently
pressing with rolling pin, sliehtly
Touring and rolling again and again,
keeping the layers even all the time.
The pieces left after cutting out should
not be gathered up and kneaded, but
kept In layers placed one upon another,
Toured little and rolled again.
With pastry -four less shortening IL
needed than with common flour. Good
pastry, however, can be made with COM
mon -four.
The running out of the juices Of berry
and apple pies may be prevented by
placing half of the fruit on the lower
crust, covering with fully half the sugar
and little common -four, then the re-
msinder OF the fruit and the rest OF the
sugar with little more flour, being
careful that no sugar gets on the edge.
Bits Of butter or sprinkle OF salt Is al
ways needed to give proper flavor. Wet
the edge with 4 little milk, place the mp
per crust with Its pretty cutting TO let
out the expanded air. and slightly prcss
down, then cut of the unnecessary
dough, pinch the edges together with n
jsggipg wheel screw, or something to
give pretty edge. Press the outer edge
with the fingers snd bake in an oven
which IL not over-hot.
For custsrd and squash pies II IL better
not 10 heat the milk, rs some advocate,
for the filling will be done before the
crus, is sufficiently baked. II not baked
too long the creamy taste which all wish
vii be obtained quite as surely as by
heating the milk.
Before a meringue Il put on the pie
should be slightly cooled. 1.-THE filling
is very soft Il can be put on much easier
by beginning sc the edge and working
towards the centre. Never put II In q
hot oven 10 brown as a tough, striDgy
merincue will be the result. Set the pie
10 nm oven for stout ten minutes, then
close the door and brown, watching care
fully not TO burn.
The following are recipes for pies
which have pleased many at the writer's
table, and In many respects will be found
quite unlike those which are ordinarily
given:
rLAIN TASTE.
Cut together two rounded cupfnls Of
pastry -four, half a cupful Of lard, or
part butter II preferred, and half tea
spoonful Of salt. Wet evenly with a
scant half cupful OF cold water. Roll "a
given In general directions above IL
wished richer, use three rounded cupfala
OF -four, one scant cupful OF lard aud
butter, salt, and two-thirds ola cupful
OF water. Equal parts OF lard, cottolene
aud butter, or hutterine, make good
crust.
EXCELLENT PASTE FOR SHELLS OR
PATriEs.
Three cupfuls OF fiour, one cupful OF
lard, one t,aspoonful OF salt, aud half q
cupful OF cold water Mix the lard into
the -four until IL Is even. Add the water,
taking care that IL IL well distributed,
but mixing as little as possible. Take
out, crumbs and all, on the molding
board. and lightly press together. Do
not kneAd, bat press out with a rolling
pin; slightly d,ur. fold up and roll
sgsin. Continue until II can be rolled
into any desired shape. Bake In quick
oven. This will be much like pun paste
in layers and very fsky. Fine for
whipped cream pies or psities. Place
pieces Of jelly on the cream.
FANCY urrER CRUST.
Make a plain paste. Line and all the
spread on a little softened lard, sift on \
little -four and roll gently. Cut fern
leaves or other design and cover the
pie. Then with a small, fat brush
spread water over the whole. The beau
tiful flaky appearance will be = surprise.
SQUASH PIE VERY FINE.
Two cupfuls Of sifted squash, two
beaten eggs, half q teaspooniul OF vanil-
Ia, one cupful OF sugar well mixed with
one-,hird Of tesspoonful Of cinnamon,
little nutmeg, very little ginger and
q little sprinkle OF salt. Mix and
slowly add two cupfuls OF milk. Bake
In q single crust. When cold cover with
whipped cream sweeieDed and favored
with a little vanilla, VI desired.
PEACH PIE.
Line plate with paste, cover with
fresh peaches or canned freed from the
juice. Fill with good custard. Bake.
MOTHERS CUsTARD PIE.
To each beaten egg add one cupful OF
rich milk, one and one-hslf tablespoon
fuls OF sugar. one-eighth teaspoonful Of
salt, and little nutmeg. Bake In n
deep plate lined with good crust. When
IL rises and is barely stifiened IL J., done.
Too much baking takes away the creamy
taste which should be in all custard pies.
II eggs are scarce two may be used In
place Of three by using two teaspoonfuls
Of cornstsrch wet up with n little Of the
ullik. HI lndt CacE ucht Vut Supiui VI
the milk and stir In the wet cornstarch.
Cool, mix all together and proceed as
before.
CRANBERRY MINCE PIE VERY GOOD.
Chop finely one cupful Of crsnberries
and one half cupful Of stoned raisins.
Place half Of this mixture In plate
lined with pastry. cover with one half
cupful Of sugar and one tablespoonful OF
-four. Spread on the rest Of the fruit
and another half cupful Of sugar; lastly
add one half cupful OF water In which IL
one half teaspoonful Of vanilla and q
pinch Of salt. Add the upper crust and
bake.-(From Experience Cookbook,
modified.)
GRATED PUMPKIN PIE.
This pie Ia very fresh In taste and Is
delicious. One cupiul OF raw grated
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