The Wheeling daily intelligencer. [volume] (Wheeling, W. Va.) 1865-1903, 1897-10-29
PIE TIliE Is HERE.

The pie season Is upon us the sea-
son OF the year when II is 100 late for
frozen deserts and TOO early yet for the
heavy hot buildings, which we enjoy
when the snow fails.
In making a pie the first and best
thing 10 do is TO butter the pie plate.
which should be OF block tin; then
cover with paste that has been rolled
very thin. Roll a strip OF paste long
enough TO 20 around the plate. and cut
in strips an inch wide Wet the edge
OF the plate with water and put strip
OF paste on IL. Fill with any kind of
prepared fruit
Have the paste In roll, and cut
enough from the end 10 cover the pie,
Sprinkle the board with -four and place
the paste upon Il. Flour the rolling pin
and roll the paste from the front OF the
board to the back, rolling the paste out
much larger than the plate ana cutting
an inch SILT In the center. Cover the
pie, having the paste "fulled" on, as 1t
shrinks In the baking
AT first the oven must be hot, and af-
ter the first fifteen minutes 1t is best to
close the drafts, A mlnee pie will re-
QuIre one hour to bake, and an apple
pie fifty minutes. Peach and all fruit
pies win require the same time as an
apple pie.
Paste for Raised Ples.-Take one
scant cupful OF butter, one quart OF
-four one tablespoonful OF sugar. one
teaspoonful OF salt, one egg and one
teacupful of water Rub the butter,
salt and sugar into the flour. Beat the
egg. add the water TO It, and stir this
into the flour and butter. Stir the mix
ture until 1t Is smooth paste; then put
on the board and roll. The paste should
be rolled eight times,
A Good Custard Pie.-Boil n quart OF
milk with half dozen peach leaves or
the riHd OF lemon. When they have
favored the milk, strain It and set 1t
where 1t will boil. Mix tablespoonful
OF foursmoothly with couple OF table,
spoonsful OF milk Let II boil a minute,
stirring 1t constantly. Take from the
fire and when cool put In three beaten
eggs Sweeten to taste. put into deep
pie plates lined with pun paste, and
bake directly in n quick oven.
New England Apple custard Pie
Stew Quartered apples In a very little
water until they are tender; then rub
them through collander. For one pie
allow one pint of cooked apples, While
the sauce is stlll hot stir into It a
spoonful Of butter. one cup OF sugar,
two well-beaten eggs and half cup of
cream, Then line deep pie plate with
rich crust, rolled thin, and I'LL with the
prepared mixture. Bake in quick
oven. II desired. merfngue OF the
beaten whites OF eggs may be spread
over the top.
Cocoanut Pie.-Grate the white part
OF the cocoanut and mix 1t with milk.
Set 1t on the FIRE and let Il moil slowly
eight or ten minutes. To pound of the
grated cocoanut allow q quart OF milk,
eight eggs, four tablespoonful Of sift-
ed white sugar, glass OF sherry or Ma
deira, one small cracker, pounded fine,
two spoonfuls Of melted butter and half
a nutmeg. The eggs and sugar should
be beaten together to froth; then the
wine stirred in. Put them into the milk
and cocoanut, which should fist be al
lowed to get quite cool. Add the crack
ers and nutmeg Turn the whole Into
deep pie plates. with lining and rim Of
pun paste, and bake as soon as turned
into the plates.
Sweet Potato Ple,-When the potatoes
are dry and mealy, take quart, after
they have been pared, boiled and mash
ed, quart of milk, four eggs, salt. nut
meg, cinnamon and sugar TO taste
Bake for forty minutes In a moderate
oven