The record-union., 1897-02-28

not be made in warm room, as the
butter becomes soft. Do not butter
the pans for pie, as the pastry is suiH-
ciently rich. In putting it in the pan
have it quite full. If there is to be
only one crust put an addition around
the top Of the pie pan in order to make
the pie thicker.
For lemon and juicy fruit pies never
cook the filling in the pie; cook the
crust first. Cut strips of pastry and
put them round the edges wettlng the
edge lightly with water. To bake pas
try for single crust pie it is necessary
to put something into the pies to keep
the pastry in shape. Put tissue paper
over the pastry and fill in the pan N
top of the paper with pieces of bread,
after it is baked they can be used for
soup. Bake in hot oven, so that he
crust may not become greasy.
For juicy fruit pie even the top as
for other pies. In rolling out che pas
try for the upper crust it will not re-
quire as much as for the bottom one
Cut small sections in the upper crust
to let the air out Instead of filiin;; the
pie with fruit, put in a piece If linen
and bake il instead of fruit. Many OF
these shells may be cooked at a time
and filled when ready. In cold place
they will keep week When they are
filled reheat the shells and put in the
filling warm.
LEMON PIE.
For lemon pie use the grated rlnd of
a lemon, not grating the white part,
which would give a bitter taste. The
flavor lies in the yellow part. Take
three-quarters of a cup of boiling
water, three-QuarterS of a cup of sugar,
two tablespoonfuls of corn starch. one
teaspoonful of butter and the juice of
one lemon. Mix the corn starch and
sugar, pour the water over the lem n
rind. and then add the sugar and corn
starch. In adding corn starch or flour
to any fruit juice, mix the corn starch
and sugar first and they will not lump
Allow all to cook till it thickens. stir
ring it constantly and then let it cook
about five minutes to remove the taste
of the corn starch. Add to the mixture
the yolks of two eggs beaten light
Separate the eggs and preserve The
whites for the meringue which is put
on top of the pie. When the eggs ATE
beaten till creamy, pour the hot Gus
tard over the egg and return it to the
fire to cook Do not pour the egg into
the custard or it will be lumpy. When
once the custard thickens, allow it to
cook slowly, only stirring it to keep
it from burning.
To make the meringue for the top Of
MIC Il nil Of calf y ha
whites of the eggs and then beat them
For the yOlks use a Dover egg beater
and for the whites a spoon egg beatcr
After the custard is cooked add a tea
spoonful of butter, but do not cook it
in, and a tablespoonful of sugar for
each white of an egg. The egg whites
should not be allowed to stand after
beating unless the sugar is added, or
they will go back to liquid form Add
the butter and then the lemon juice.
Do not cook the lemon juice because it
destroys the flavor Spread the filling
oveG the crust and put the meringue on
top, putting it on irregularly, as the
more irregular it s the prettier it is.
Put it in a cool oven and allow it to
brown slightly on top. If put in hot
oven it will become tough.
To remove the linen from the pie after
baking, insert a sharp knife around the
edges and lift the top crust. Fill the pie
While hot; if with juicy fruit, add it
while warm. Do not cook sugar with
fruit: add it and let it get warm. Add
a half-teaspoonful of salt to a quart
of fruit to bring out the flavor A little
salt added to all stewed fruit will bring
- - l.
pits in are bitter favored.
Another very fine peach pie is made
by filing the pie with fruit and put
whipped cream on top.
Miss Tracy has demonstrated that she
is a competent lecturer on cooking and
by her sunny, pleasant ways and the
courtesy with which she answers all
questions, has won her way into the
hearts of the ladies of this city, many of
whom express the hope that she will re-
turn in April to lecture for the Young
Women's Christian Association as de-
sired
Following are the recipes in concise
form:
Flaky Pastry-Three cups of pastry
four one cup Of shortening (one-half
butter and one half lard) one and a half
teaspoonful of salt, one level tea
spoonful of baking powder, one cup
of ice water Have flour, shortening and
water ice cold. Chop the shortening
with flour into pieces the size of a pea.
moisten with ice water, mix with a fork
turn out on board, roll backwards and
forwards, fold in thirds. turn
half way round. roll out again,
fold three times. then roll as jelly roll.
Put on ice and let stand from one to two
hours Cut off piece large enough to
cover pie pan and roll into shape.
Lemon Pie-CoVer pie pan with pas
try, line with tissue paper and fill with
small pieces of bread. Let bake in a hot
oven fifteen minutes. Remove the