New-York tribune., 1905-07-07
Il PLEA FOR PIES.
Those of Fruit wholesome tn Sam
nler If Properly Made.

Although food theorists and food cranks have
varying opinions to the wholesomeness ot GER
tain foods. they one and all agree In denouncing
pie 1t Is the one dish most ardently condemned.
and yet the dish universally nked-at
least. by Americans sun. notwithstanding the
bad reputation p'~ enjoys. II is wholesome dish
II properly made
In making It the average housewife rolls out g
heavy. sedden crust. and then spreads Il in thick
layer over the bottom and sides Of q pie plate.
She forsets 20 rub this with the white OF
egg and Immediately puts in the filing OF custard
fruit or mineemeat whose Juices win later soak
INTO the crust making II still more sodden- She
Lhen covers the pie perhaps. with another layer
OF this thick pastry and puts it in an oven that is
lot hot enough The should De so hot that
the pastry will brown before the butter in Il has
barely chance 10 melt The crust viii then be
crisp.
KEEP OUT THE LARD.
Another reason why piss are 90 universally dis
approved Is that they nearly always made with
iaro or half lard and half butter Lard should
never De used in pie. or. In fact, In any dish.
An eminent physiologtst in a leading university
says nat LARD Is the bane OF American cookery
ana Ii III for no stomach except a pigs" tiny
III OF lard In a batch OF bread may be sxcussble
out even then butter Is better
AL pie crust Of course, should be Of wafsrlik-
tninAesS Not only are properly made crusts
harmless but some popular hllings are sxcssed-
L"sV wholesome. What, for instance, could be
oelter than custard a pumpkin alling7 The
latter Is. as rule, only a custard rich in eggs
Win an addition Of pumpkin and few spices
which are aids digestion
without doubt all pies should be eaten in mod
srats portions. especially by delicate persons but
Iais rule applies to any dish Even cream Is not
sooo Tor persons under certain conditions vet no
one out crank would deny It to q person IN Rooc
hea4th- Many food taddists expect healthy peopIe
TO 1--we daily on invalids diet
FIVE RULES TO LEARN
perfect pie First-Rub the undercrust with the
whlte OF an egg before putting IN the dning to
prevent It from soaking into the pastry. Second
P4Ae II Ii the hottest of Third-PIace il In
she lower haIT OF the at first against the
gTotIOLn' iater removing il 10 the upper shelf
tourth-AIways place crust in the refrigerator 10
become thoroughly chilled and hard before 6lling
ana baking II Fifth-Pound the pastry well Until
Eolnnes could be written the correct treat
ment Of pastry. ANY Of the recipes in STANDARD
cookoooks VIII do. however. If a few details are
marble board is an ideal arrangement 70,
roLing g pastry. current household magazine sug-
gests that the kideOus marble tops of od-fashoue6
tables might be fitted Up for this purpose
Smooth, even piecrust is abomination and
yet many housekeepers think that is the proper
hearc 70 complain when by accident their piecruzt
Is rough and almost breaking into waferIike nakes
pastry.
Pies a rule are better adapted TO a winter
than summer diet. because of the butter, which
makes them rich for warm weather fare. F.ruI,
pies, however, are good al all seasons, and there
are few things more attractive than huckleberry
and other fruit pies even in the hottest dogdays
There are also many good cold meat pies which
are welcome at picnlcs. When preparing chicken
or meat pie II is always better to add little
baking powoer to the regular rule for ordinary pie
crust