The De Soto County news. [volume] (Arcadia, Fla.) 1898-1924, 1905-08-25
a PLEA FOR GOODBYE
pr Is a WHOLESOME FOOD IF IT IS
PROPERLY MADE.

Although food theorists and food
franks have varying opinions as 20 the
wholesomeness OF certain foods, they
one and ali agree In denounclng pie.
IL is the one dish most ardently con-
demned, and yet the one dish most
universally llked--at least by Amer
leans. Still, Notwithstanding the bad
reputation pie enjoys. It Is whole.
some dish II properly made.
In making Il the average housewife
rolls out heavy, sodden crust, ana
then spreads II In a thick layer over
the bottom and sides Of a pie plate.
She forgets to rub this crust with the
white OF egg and Immediately puts in
the filling OF custard, fruit or mince
meat, whose juices Will later soak into
the crust, making It stlll more sodden.
She then covers the pie, perhaps, with
another layer OF this thick pastry and
puts II In an oven that Is not hot
enough. The oven should be so hot
that the pastry will brown before the
butter In It has barely a chance to
melt. The crust Will then be crisp.
Another reason why pies are so uni
versally disapproved Is that they are
nearly always made with lard, or half
lard and half butter. Lard should
never be used in a pie or, In fact, In
any dish. An eminent Psychologist In
n leading university says that lard Is
the bane OF American cookery and Is At
for no stomach except a pigs" A tiny
bit OF lard in n batch of bread may be
rxcusable. but even then butter Is bet
ter.
All pie crust of course, should be OF
wafer-like thinness. Not only are prop
erly made crusts harmless, but some
popular hllings are exceedingly whole
some. What. fer instance, could be
better than a custard or a pumpkin
aHingi The latter is, as, a rule, only
4 custard rich In eggs, with an add
tion Of pumpkin and a few spices.
which arc aids to digestion.
without doubt all pies should be
eaten in moderate portions, especially
BY delicate persons, but this rule ap-
plies to any dish. Even cream Is not
good for persons under certain condi-
lions, yet no one but a crank would
DEFY It to n person in good health.
Many food faddists expect healthy
people t. live daily on an invalld's diet.
There are Ave rules to observe In the
making OF perfect pie. First, rub
the undercrust with the white Of an
egg before putting In the filing to pre-
vent II from soaking into the pastry;
second. bake It In the hottest Of ovens;
third. place It in the lower half Of the
oven at first against the bottom, later
removing 1t to the upper shelf; fourth,
always place crust In the refrigerator
to become thoroughly chilled aud hard
before filing aad baking It; 9th,
pound the pastry well until 1t is filed
with air spaces.
Volumes could be written on the cor
rect treatment Of pastry. Any OF the
recipes In standard ceokbooks will do.
however, II a few details are carried
out
A marble board is an ideal arrange
ment for rolling pastry. A current
household magazine suggests that the
hldeous marble tops of old fashioned
tables might be fitted up for this pur-
pose.
Smooth. even pie crust Is an abomlna-
ton, aud yet many housekeepers think
that Is the proper way to haye 1t, and
sometimes they will even be heard to
complain when by accident their pie
crust is rough and almost breaking
into wafer-like fakes. This flaklness
is. however. the proper condition of
pastry.
Pies as a rule are better adapted to
a winter than a summer diet, because
OF the butter, which makes them too
rich for warm weather fare. Fruit
pies, however, are good at all seasons,
and there are few things more attrac-
tive than huckleberry and other fruit
piles even In the hottest dog days. There
arc also man good cold meat pies
which are welcome at plcnics- When
preparing a chicken OF meat pie 1t Is
always better to add a little baking
powder to the regular rule for ordinary
pie crust
Add one cup Of butter TO every two
cups OF -four pastry four. Then chop
together in a wooden bowl, with an
ordinary old fashioned chopping knife.
until the mixture is broken into small
bits the size OF peas. Add half a cup
OF Ice water. Mix with a knife, then
beat and turn and beat and turn until
the whole is smooth. but full Of light
ness. This pounding and turning Is
better II done upon a marble board In
a cool storeroom or cellar. Never touch
the pastry with spoon or the hand.
but with a knife; then put 1t where It
will become ice cold and harI before
rolling II out
There are several variations to this
rule which can do no harm. II baking
powder Is wanted. add a teaspoonful
to this amount OF -four and butter
New York Tribune.