Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1903-12-29


you do for fruit pies.
PLAIN CRUST FOR MEAT OR CHICKEN
PIES.
One pint of flour, two teaspoonfuls of
baking powder, half teaspoonful OF
salt. Wet with milk just enough to
make it stiff enough to roll out.
GOOD PIE CRUST.
Take two cups of fine or pastry flour
and little salt, and rub into it lightly
half cup of lard; use just enough very
cold water to bind it together. For the
upper crust, roll thin and rub with but
ter, folding twice and keeping the board
we'll dredged with flour; do this third
time, using in all half as much butter as
lard. One heaping teacurful of sifted
flour is sufficient for an ordinary PIE
with two crustS.
LEMON PIE.
One cup of sugar, one egg, one heap
ing teaspoonful of flour, piece of butter
size of walnut, juice and grated rind
of one lemon; stir all together and add
six tablespoons of milk and bake i'm
mediately in two crusts.
ORANGE PIE WITH MERINGUE.
Juice and grated peel of one orange,
one small cup of sugar, yolks of three
eggs, one tablespoonful of cornstarch,
made smooth in a little cold milk, little
piece of butter. Line the pie plate with
crust and fill with this mixture. Bake
until done. Beat the whites of the eggs
and place Oh top, putting back in oven
moment or two, to set.
MOCK CHERRY PIE.
One cup of cranberries, cut in two.
half cup of raisins stoned and chopped,
half cup of boiling water, one table
spoonful of -four, one cup sugar, one
teaspoonful vanilla, small piece of but
ter; mix the butter and flour together
and add hot water, then the cranberrieS
and raisins and cook five or ten minutes
before filling the pie.
SQUASH PIES.
Pare, boil and sift good, dry squash.
To one quart of the squash pour on two
of boiling milk, and then stir in two
scant cups Of sugar, two teaspoonfuls OF
salt, one of cinnamon, one grated nut
meg, and five well-beaten eggs. Line
deep plates with plain paste, fill with
the mixture and bake one hour IN
moderate oven.
MINCE PIES.
Boil a shank of beef six hours, take up
and set away to cool, save the liquor for
soup and to moisten the meat with.
When cold take out all the bones and
cut off all the fat and gristle; then chop
fine. To one quart of chopped meat add
three of chopped apple, one pint OF
chopped suet, one quart OF chopped
raisins, one quart of sugar, one OF mo-
lasses, half cup of cinnamon, one
quarter of cup of cloves, one-quarter
cup allspice, one quarter cup ground
mace, six grated nutmegs, half cup OF
salt. Mix this very thoroughly, and then
add six quarts of good cider and let the
mixture stand over night. In the morn
ing cook one hour in an enamel or por-
celain kettle. This mixture can be put
away in stone pot, in cool place, and
if we'll covered will keep months and
can be used as wanted to fill the pies.
Bake the pies one hour in a moderate
oven.
DEEP DISH APPLE PIE.
Take pudding dish and invert a tea
cup in the center of it. Fill in the dish
with apples cut up fine until you get to
the top of the cup. Season with sugar
and nutmeg and cut up small pieces OF
butter and place at intervals all over the
top. Put on an upper crust and fasten
tightly on the edges. Now cut across
on the top of the cup and fold the edges
away, pressing tightly against the cup.
If the apples are not very juicy, add
little cold water to the dish. When the
pie is served, slip knife around the top
of the cup to loosen the crust, and re-
move the cup from the dish; it will be
found that the cup is full of juice and
the apples beautifully steamed, as the
loosened juice rushes among them. This
pie is particularly recommended for
children on account of the absence of an
under crust.
KENTUCKY PIES.
Steam six large tart apples and run
them through colander; stir in while
hot, one spoonful butter; when cool,
stir in the yolks of three eggs, the rind
and Juice of one lemon, and one teacup
of sugar, which have been beaten to-
gether. Bake in a moderate oven forty
minutes, in deep plate, as squash pies.
APPLE WASHINGTON PIE.
Two large apples grated, whites of two
eggs, large cup of sugar, juice of half
lemon, beat this until thick and white
and spread between layers of Washing
ton pie (which is really plain jelly
cake) and then heap some on top.
Berry pies or even apple pies can be
made to look very attractive and novel
by putting the upper crust on in strips
about an inch wide, and then crossing
them, again making little square holes,
instead of q solid crust. This is espe-
cially good for apple sauce pies.
PRUNE PIE.
Stew half pound Of prunes until very
soft. Remove the stones, add sugar to
taste and mash. Beat the whites of two
eggs stiff and add gradually the prune
pulp. Line plate with crust and par
tially bake; when nearly done, fill with
the prune and bake fifteen minutes.
This is also very delicious with me-
ringue added, which Is made with we'll
beaten white of one egg and little
powdered sugar, spread on after the pie
is baked, and just put back in the oven
a moment until brown.-McCall's Maya
zine.