Evening star., 1902-01-25
Table and Kitchen.
Some Good Winter Pies and How to
Make Them. |


Make Them.
In many families a feast would be incom-
plete without pie, and they are served even
on ordinary occasions at least two or three
times per week. Handy as pie for break
fast is an old saying we consider obsolete
in application at present time, but, in spite
of the warnings of those who go out even
unto the byways, calling upon all those
who still indulge their appetites contrary
to the advanced rules of hygienic eating,
we find surprising number of our stout
minded and old-fashioned folk still cling
to the notion that pie is a nice and handy
relish for breakfast.
However, there are pies and pies. The
English custom serves meat or game pie,
either hot or cold, for breakfast. and this
is certainly more to be commended. Pie
being among those dishes considered rather
indigestible, even for the hearty and robust.
should be given plenty of time during the
most active hours of day for digestion,
therefore, the morning or midday meal Is
the proper time, certainly, If there is
proper time for pie-eating. The immunity
enjoyed by those who in certain rural sec
uonS still observe the custom of serving
pie for breakfast may be accounted for by
the active, outdoor life they lead, which
calls for a larger amount of staying"
food than the less active and less exposed
workers could possibly accommodate with
comfort or safety.
Shortening.
For those who persist In eating the ta-
booed pie word of advice Inasmuch as 1t
is the crust that comes under the special
condemnati ton of reformers, and the science
of food explains why the combination of
grease and starch mixed in such proper
tions are given in making pie crust
are sure to give an indigestible compound,
G a ftIl f.
ing, we can understand the arguments
used against such foods.
This charge applies particularly to ami
NAL fats and to half-baked crust in which
the half-cooked starch is. incased in fat
that resiStS the action of the saliva, pre-
venting it from beginning the first steps
in the inside conversion of starch, prepar-
atOry to its entering the stomach, where
the fat still offers resistance to the gastric
juice.
The use of vegetable fats, composed al
most entirely of the highest refined veg
etable oil, being used in much less proper
ton, and differing greatly in it's nature, is
found to give very different results when
used by even delicate persons, who find
that the dyspeptic bug-bear pie is robbed
of it's terrors when made of wholesome
materials, properly put together and prop
erly cooked.
A Winter Apple Pie.
Chop six large apples quite fine, as for
on; little of the grated rind; one cup of
eurrants and chopped raisins; one cup of
sugar, two large tablespoonfuls of butter
cut into small pieces and a little nutmeg
or cinnamon. Put the mixture into pie
tins lined with paste, cover with a thin
crust and bake half an hour.
Raisin Pie.
To one cup of fine crumbs of entire wheat
biscuit add one teaspoonful Of mixed,
ground spice; two cups sugar, one cup OF
cider (hard), two ounces butter, two cups
cold water and one cup of chopped raisns
Let it boil until soft as custard, then add
one beaten egg. Fill the pies and bake
three-quarterS of an hour.
Prune Pie, No. L.
Stew half pound of prunes as for sauce
When quite soft remove the stones, sweet
en-, beat up and gradually fold in the
whites of two eggs. Line deep pie tins
with crust and bake twenty minutes. Then
turn in the prune mixture; spread smoothly
on top and pour over this a layer of we'll
sweetened and well-fiavored apple sauce
Place in oven and bake twenty minutes
longer. Eat hot or cold.
Prune Pie, No. 2.
Stew the prunes with sugar as for sauce
When soft, but not broken, lay them in the
bottom of well-buttered, deep dish. Cover
Boil the juice in which the prunes- were
stewed down to half a pint and pour over
the prunes before putting on the crust.
Lemon, vanilla little stick cinnamon
cooked with the prunes may be used to
flavor.
Scotch Apple Pie.
Take twelve apples, pare, core and cut
into small pieces; line a dish with paste,
put layer of sugar over the bottom and
then put in the apples. Cover them with
Scotch marmalade; then thin upper crust
and bake an hour.
Mock Mince Pie.
One cup of rolled bread crumbs or crack
ers, one cup of brown sugar, one cup mo-
lasses; one cup of water one cup of vine
gar. half a pound of butter or chopped suet,
one teaspoonful ground cinnamon, one
teaspoonful of nutmeg one of salt, one
cup of chopped, mixed fruits, such as rails
inS, citron, currants and apple. Put all to-
gether and place over the fire and let come
TO a boil. Bake same as other mince pies.
Marlborough Pie.
Line pie plate with very thin puff paste
Take half a cup of mixed orange, lemon
and citron peel. Strew these in the bot
tom of the dish. Beat the yolks of four
eggs with cup of butter and scant cup of
sugar. Heat in a double boiler until melt
ed; then flavor with orange juice and little
grated peel. Pour into the dish and bake
three-quarters of an hour.
A Substitute for Citron.
If your sense of economy and forethought
has provided you with preserved water
melon rinds, put up when this fruit was
almost drug on the market, you have a
delicious substitute for citron to use in
fruit cake and mince pies. Drain the quan-