The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1902-01-25
Som. Good Winter Pies.

In many families feast would be in
rRed even ON or Pig ana occasions at
least two or three times per week
saying we consider obsolete in application
at present time, but in spite of the warn
by-ways, calling upon ali those who still
indulge their appetites contrary to the
| surprising number of our minded
and old-fashioned folk still cling to the
notion that pie is nice and handy rel
However, there are pies and pies. The
English custom serves a 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 indigestibIe. even for the hearty
time time durins: the most active hours of daV
for digestion: therefore, the morning or
midday meal is the proper time, certainly
The Immunity enjoyed by those who. IN
custom of serving pie for breakfast, may
amount Of STAYING food than the less
possibly accommodate with comfort or
safety.
For those who, persist in eating the ia
booed pie word of advice. Inasmuch as
cial condemnation of reformers, and the
science Of food explains why the combi-
nation of grease and starch mixed in
such proportions are given in making
/ tpie crust are.Tsqre to give an indigesti-
Die. compound which is not made less
| harmful by heating, we understand
heterogeneous used against ttuch foods
mai fats ana TO aif baked crust in which
the half cooked starch is incased in fat
venting it from beginning the first steps
| in the inside conversion of starch, pre-
paratory TO its entering the stomach,
where the fat still offers resistance to the
most entirely of the highest refined veg
etable oil being used in much less pro-
lure is, ifound' to give very different re-
suits when used by even delicate persons
is robbed Of its terrors when made of
Wholesome materials properly put together
A WINTER APPLE PIE.
Chop six large apples quite fine. for
mince meat mix with the juice of lem
on; a little of the grated rind; one cup
of currants and chopped raisins: one cup
of sugar, two large tablespoonfuls of but
meg or cinnamon. Put the mixture into
pie tins lined with paste cover with
RAISIN PIE.
To one cup of fine crumbs of entire wheat
biscuit add one teaspoonful of mixed.
cider (hard), two ounces butter, two cups
cold water and one cup of chopped rails
ms ms Let y po untll 1 SqIt as cnstard tnen
three-quarters of an hour.
PRUNE PIE NO. /.
Stew half pound of prunes as for sauce;
sweeten, beat up and gradually fold in the
WITH crust 9I and Bake % minutes PIE r fe
turn in the prune mixture, spread smooth
ly on top and pour over this layer of
well sweetened and wen favored apple
sauce. Place in an oven and bake 20 min
utes longer. Eat hot or cold.
PRUNE PIE NO. 2
Stew the prurles with sugar as for sauce.
When soft, but not broken. lay them in
the bottom of a well buttered. deep dish.
Cover with a light paste and bake half
hour. Boil the juice in which the prunes
were stewed down to half a pint and pour
over the prunes before putting on the
namon cooked with the prunes may be
used to flavor.
SCOTCH APPLE PIE
Take Z 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 a 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 of
molasses, one cup of water, one cup of
vinegar. half a pound of butter or chopped
suet. one teaspoonful ground cinnamon,
one teaspoonful of nutmeg, one of salt.
cup of chopped. mixed fruits, such as
raisins, citron, currants and apple. Put
all together and place over the fire and
let come to a boil Bake same as other
mince pies.
MARLBOROUGH PIE
Line a pie plate with. very thin puff
lemon and citron peel. Beat the yoIks of
four eggs with a cup of butter and seant
until melted then flavor with orange
juice and little grated peel. Pour int
the dish and bake three-quarters of an
hour.
Inquiries Answered,