The Providence news. (Providence [R.I.]) 1891-1906, 1897-10-27
MY Dear Rose:

MY Dear Rose:
Your trouble IL a very common one.
but just as annoying as If you were the
only person in the world who had ever
experienced 1.-THE shrinking OF pie
crust from the plate, and juice running
over the bottom Of the oven. Now,
would advise you 10 sprinkle your
plates with flour instead of greasing
them with lard and | think you will be
pleased with the result. Ii VIII prevent
the under crust slipping from the edge
of the plate. and the crust Will bake more
thoroughly. You may think the pie VIII
stick TO the plate. but 1t won't. When
you make an apple or berry pie fold the
edge of the upper crust under the edge OF
the lower one. and press together with
the thumb: then the juice viii stay in
the pie, instead of running all over the
stove oven. Just few days ago went
to Aunt Brockway's for a little visit, and
she made a sweet potato pie which was
simply delicious, and you could hardly
tell il frcm a squash pie. She gave me
the recipe, which send to you, and am
sure you will be pleased with II.
SWEET POTATO PIE.
One pound of steamed sweet potatoes,
finely mashed. two cups of sugar, on.
cup of rich milk. one-half cup of butter
and three well-beaten eggs; flavor with
lemon or nutmeg. as you prefer. and
bake in a deep pie plate, with only the
under crust, as you would a squash pie.
am certain you will use up your left
over steamed sweet potatoes in this way
in future.
wonder II you have a reliable recipe
for squash pies. which are now on the
"seasonable list with every cook. In
the first place, 1T is necessary TO have
good dry squash, as a watery one VIII
not make a good pie Some cooks bake
the squash instead of boiling 1t, but
prefer TO have 1t steamed. / imagine
a different flavor is given by baking the
vegetable.
SQUASH PIE.
One pint of boiled or steamed dIy
squash, one cupful of brown sugar. three
eggs, two tablespoonfuls of molasses,
one tablespoonful OF melted butter, one
tablespoonful of ginger. one teaspoonful
of cinnamon, a pinch Of salt and one
pint of milk. Bake in deep plates. This
quantity is sufficient for two medium
sized pies.
Peaches are in the market, notwith-
standing the old cry last spring that the
late frosts had spoiled the crop. think
You often have peaches which are not
quite as perfect as you desire for the
table. and such cnes can be made into
PEACH PIE
with satisfactory results. Peel, stone
and slice the peaches: line a pie plate
with crust and lay in the fruit, sprink-
ling sugar over them in proportion to
their sweetness. Allow three peach
kernels. chopped fine. to each pie. and
put i'm a very little water: bake with an
upper crust or with crossbars of paste
across the top. This is not only good
pie, but an economical one. for ii allows
you TO use up peaches which are little
old.
Mile Grant has just gone into her new
home and she has asked me TO give her
some hints on running the domestic af-
fairs which will prevent chronic infiam-
nation Of household matters. and IL you
would like. / will send you a copy of
the hints" next week. Sometimes just
a hint" is better than a sermon, for the
world is go full Of new things and life
is so brief that we have to take much of
our knowledge in homeopathic doses.
BY the way. I have a new kind Of pie
crust. which I had nearly forgotten TO
tell you about: II is called
POTATO CRUST.
and is another economical wrinkle. cs-
pecially as wheat Is away up in the
clouds. and -four is going to be no one
knows how much barrel. Boil and
mash a dozen medium-sizcd white DO
tatoes. add one rounding teaspoorful Of
salt. two tablespoonfuls of cold butter
and half cupful OF rich milk or cream.
Stiffen with sufficient -four to roll well.
This makes especially sood top crusts
ior meat pies.
Now that the season OF fruit Is here,
let the children eat all they want. pro-
viding it is fresh and ripe. for such fruit
is the best thing yon can give them.
Yours culindrily.
COMFORT JONES,
Doctor of Cookery.