Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1897-02-16
PRACTICAL COOKING.
CHOICE BITs FROM MY COOKBOOK IN
MANUSCRIPT.

Among the best or the most nAfmIul
Of desserts the pie Il to be classed, ac-
cording to circumstances. An over-rich,
soggy crust and poor filling should
never be substituted for properly pre-
pared wholesome food. Instead Of being
eaten three times day, as In some
parts Of our country, they should be
served only occasionally once . day.
There Is an art In making light, fiaky
crust which many have not learned. The
secret lies In well mixing together cold
material, then In taking out the dough,
with all Its crumbs, on Toured mold
Ing board and gently pressing with q
rolling pin, slightly Touring and rolling
again and again, keeping the layers even
all the time. The pieces left after cut
ting out should not be gathered up and
kneaaed, but kept In layers placed one
upon another, Toured little and rolled
again.
With pastry -four less shortening is
needed than with common -four. Good
pastry, however, can be made with COM
mon flour.
The running out OF the juices Of berry
and apple pies may be prevented by plac-
ing half Of the fruit on the lower crust,
covering with fully half the sugar and q
little common -four, then the remainder
Of the fruit and the rest Of the sugar
with little more -four, being careful
that no sugar gets on the edge. Bits OF
butter or sprinkle OF salt Is always
needed TO give proper flavor. Wet the
edge with little milk, place the upper
crust with its pretty cutting to let out
the expanded air, and slightly press
down, then cut off the unnecessary
dough, pinch the edges together with r
tagging wheel screw, or something to
give pretty edge. Press the outer
edge with the fingers and bake In an
oven which Is not over-h0t.
For custard or squash pies II IL better
not TO heat the milk, as some advocate,
for the filling will be done before the
crust Is sufficiently baked. IL not baked
too long the creamy taste which all wish
will be obtained quite as surely rs by
heating the milk.
Before a meriDgue Is put on the pie
should be slightly cooled. IL the filling
Is very soft IL can be put on much easier
by beginning at the edge and working
towards the centre. Never put II In
hot oven To brown, as a tough, stringy
meringue will be the result. Set the pie
in an oven for about 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 arc ordi-
narily given:
PLAIN PAsTE.-Cut together two
rounded cupfuls Of pastry -four. half a
cupful Of lard, or part butter, II pre-
ferred, and half tesspoonful Of salt.
Wet evenly with scant half cupful Of
cold water. Roll as given In general d.
rections above. IL wished richer use
three rounded cIpfuls OF -four, one scant
cupful Of lard aud butter, salt, and two
thirds OF cupful Of water. Equal parts
OF lard, cottolene and butter or butterine,
make q good crust.
EXCELLENT PASTE FOR SHELLS OR
PATTiEs Three cupfuls Of flour, one
cupiul of lard, one teaspoonful OF salt,
aud half cupful OF cold water. Mix
the lard into the -four until II Is even.
Add the water, taking care thst II Is we'll
distributed, but mixing as little as posi-
BILE. Take out, crumbs and all, on the
moldipg board, and lightly press to-
gether. DO not knead, but press out
with rolling pin; slightly -four, fold
up and roll again. Continue until IL can
be rolled into any desired shape. Bake
in quick oven. This will be much like
puff paste-in layers and very haky.
Fine for whipped cream pies or patties.
Place pieces Of jelly on the cream.
FANCY UPPER CRusT.-Make plain
paste. Line and ill the plate ss usual.
Roll out the upper crust, 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
small fat brush spread water over the
whole. The beautiful laky appearance
will be surprise.
SQUASH PIE very fine Two cupfuls
Of sifted squash. two beaten eggs, half n
tesspoonful OF vanilla. one cupful Of
sugar well mixed with one-third Of 4
,easpoonful Of cinnamon, little nut
meg, very little ginger and sprinkle
Of salt. Mix and slowly add two cup
fuls of milk. Bake In single crust.
When cold cover with whipped cream
sweetened aud favored with little va
nilla, II desired.
SQUASH PIE WITH MArLE SUGAR
Two cupfuls of sifted squash, two beat
en- eggs, one-third of Il teaspoonful Of
sllspice, half teaspoonful OF cinnamon,
half teaspoonful Of ginger and one
tablespoonful of butter melted. Dis
solve small cupful Of maple sugar in
TWO cupfuls Of milk and add to the other
ingredients. Have all warm enough not
10 set the butter. Bake in good crust.
MINCE PIE mot over rich or ruined by
TOO much spice. One heaping, we'll
packed pint of finely chopped meat, four
pints OF apple not chopped SO fine, two
cupfuls OF light brown sugar, one and
one-half cupfuls Of molasses, one cupful
of butter or good meat drippings (if the
meat is fat do not use so much two cup
tuls OF water, one cupful Of sirup saved
from peach OF apple pickles. II this Is
not al hand use jelly, one cupful Of boil
ed cider, one cupful Of cut raisins, one