The daily telegram. [volume] (Clarksburg, W. Va.) 1901-1926, 1905-11-15
! PLEA F0R GOODBYE
IS a gElGEEsONE FOOD ~ IT IS
FRoPERlN NE.

Tltin=css and Crisp aud FlziSy.
Five EsuEes % ne oIssersed In the
AIalss=s oe = Perfecf Pie
Although fool theorists and fces
cranks have varying opinions as to the
vvhoiesomeness of certain foods, they
one and all agree In denouucing pie.
It Is the one dish most ardeutly con-
deTnned, and yet the one dish most
universally Eked-at least by Amer.
leans. STA, Notwithstanding the bad
reputation pie enjoys. It Is a Whole
some dish Il properly made.
In making 1t the average housewife
rolls out q heavy, sSddea crust and
then spreads 1t in a thick layer over
the bottom and sides of pie plate
She forgets to rub this crust with the
white OF egg and Immediately puts In
the filing CT custard. fruit or nlince
meat, whose juices Will later soak tn+1
the crust, making 1t still more scGden.
She then covers the pie, perhaps, with
another layer of this thick pastry and
puts it In an oven that Is not hot
enough. The oven should be 50 hot
that the pastry will brown before the
butter In 1t 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
lard and half butter Lard should
never be used In pie or, In fact, il
any dish. An eminent Psychologist in
q leading university says that "lard IS
the bane of American cookery and Is fit
for no stomach except q pigs" A tiny
bit of lard in n batch OF bread may be
excusable, hut even then butter is bet
ter.
All pie crust, of course, should be of
wafer-like tllinness. Not only are prop
erly made crusts harmless. but some
popular filings are exceedingly whole
some. What, for Instance, could be
better than a custard or pumpkin
filling? The latter is, as a rule, only
custard rich in eggs, with an addi-
ton OF pumpkin and few spices,
which are aids to digestion
without doubt I'LL pies should be
eaten in moderate portions, especially
by delicate persons, but this rule ap-
niles to any dish. Even cream Is not
good for persons under certain condt-
lions, yet no one but crank would
deny it to a person In good health.
Many food faddsts expect healthy
people to live daily on an invalld's diet.
There are five rules to observe in the
making of a perfect pie. First, rub
the undercrust with the white OF an
egg before putting in the filing to pre-
vent it 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 it to the upper shelf; fourth,
always place crust in the refrigerator
to become thoroughly chilled and hard
! before filling and baking it; fifth,
pound the pastry well until 1t Is filled
with air-spaces.
Volumes could be written on the cor
rect treatment of pastry. Any Of the
recipes in standard cookbooks will do,
however, II few details are carried
| out
A marble board is an ideal arrange
ment for rolling pastry. A current
| household magazine suggests that the
hideous marble tops of old fashioned
tables might be fitted up for this pur-
pose
Smooth, even pie crust is an abomina-
ton, ana yet many housekeepers think
that is the proper way to have 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 fiakiness
is, however, the proper condition OF
! pastry.
Pies as n rule are better adapted to
| n winter than Il summer uteC, DeCA0SS
| 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 hucBIeberry and other fruit
pfes even In the hottest dog days. There
are also many good cold meg pies
which are welcome at picnics. When
! nrepariug q chicken c meat pie 1t Is
! always better to ada a little Making
powder to the regular rule for ordinary
Add one cup of butter to every two
cups of aour Oastry four). Then chop
together In n wooden bowl, with an
ordinary old fashioned choppinG kniIe,
i until the mixture is broken into small
bits the size of peas. Add half cup
| of ice water. Mix with 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 n marble board In
n cool sto-eroom or cellar. Never touch
fhe pastry with a spoon or the hand,
| lint with a knife; then put 1t where 1t
will become ice cold STNd hard before
| rolling 1t out
There are several variations to this
| ,,1Ie which can do no harm. If baking
nowdel. Is wanted, add teaspoonful
| To this amount of -four and butter
New York Tribune.