Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-10-21

Say pie to the average man and he will
beam and look politely hungry: there Is
hardly an hour Of the day or night that
he Will refuse a piece OF home made pie
especially IL he Is a young man. At any
lunch counter between the hours Of ten
and midnight there is a line of boys and
men sitting up eating generous slices of
pie-store pie at that. But Just give any
one of them bit of good. home made pie
and you have made him as happy as a
small boy with a stick OF candy
Pie crust-pastry-mus be made quickly
and must be made cool board The
proper way to make It is on a marble slab.
the marble being reasonably cool at all
times And iced water must be used in
variably. to make good pastry.
Apple pie is probably the most common
sort. but there is no other that is so gem
orally liked and so wholesome when the
paste Is carefully made. Here is good
recipe which should be followed In every
detail.
Apple Pie.-To every pound of -four use
half pound of butter. and rub them to-
gether until they are evenly mixed. Then
pour In a little Iced water and salt and stir
them all up with two fingers. drawing in
the Hour gradually. Lay some -four on the
slab and pat the paste into a smooth mass
on 1t, roll out the paste just once. fold ii
up and 1t is ready for use. Much handling
spoils pie paste. Cover the pan with a
layer Of paste rolled thin.
Peel some apples and slice them into the
pie and cover with another crust. Cut of
the edges by pressing against the edge Of
the tin. Bake In q slack oven until the
apples are done, usually from fifteen to
twenty-five minutes. Some persons use a
little nutmeg or cinnamon over the apples
as favoring. A little sugar busted over
aft
to look at.
Cream and Banana Pie.-Heat together In
basin little granulated sugar and a
lump Of butter, the yolks of three eggs.
a little milk and sherry and some banana
thoroughly mashed. Pour the mixture into
deep dish and stir In the whites of two
eggs. well beaten. Bake in an oven not
too hot, remove and serve.
Mince Pie.-Roll some pie paste onto a
Toured slab to the thickness of a full quar-
ter inch. Line some pie tins with this
paste and cover them quickly with mfnce-
meat. Then lay on another crust of tho
paste and trim round and moisten the
edges with Iced water and press them to-
gether. Put them in quick oven and bake
for about thirty minutes. Then remove
from the oven and brush over the top with
the whites of eggs which have been beaten
to stiff froth. Use small paste brush
for this, and then sprinkle lightly with
powdered sugar and place in the oven to
glaze for two minutes. Serve very hot.
1t Is well to arrange the pies within a fold
ed napkin on a dish and garnish them
with bits Of green.
Pumpkin Pie-With Halloween so close
1t Is we'll to have reliable recipe for pump
kin pies at hand. For three pints of boiled
and strained pumpkin. allow four eggs, two
tablespoonfuls of flour, one pound of sugar.
one tablespoonful Of ground ginger. one tea
spoonful of salt and two quarts of milk.
Stir this all together thoroughly while the
pumpkin is still hot; then butter a pie dish
and line 1t with layer of short pie paste,
htr,Iyy nut ,txrf,, t.t. IL
medium oven for almost an hour. Serve
the pie just as it comes from the oven.
Peach Pie.-This pie Is good served either
hot or cold. Peel the peaches. slice them
and put them into pan. Crack the stones
and put in the kernels, carefully peeled.
using for every pound of peaches four
ounces of granulated sugar and a cupful OF
water. Let this soak slowly. Mash tho
peaches in a colander line some buttered
pie tins with pie paste and put In the mix
ture and bake.
Rhubarb Pie.-Select two punches Of fine
| rhubarb. pare off all the leaves and peel
the stalks; cut them into pieces about three
quarters of an inch long, put them into q
basin with three ounces of sugar and stir
them up thoroughly. Put the mixture into
a pie dish and cover with pie paste, brush
the surface with beaten white of egg and
bake in quick oven for about twenty
minutes
Apple Custard Pie-Chop up enough
peeled and cored apples to make the num-
Der of pies you want, and put them In as
little water as they will stand without
sticking to the pan or burning. When they
are DONE mash them thoroughly and add to
each quart of the apples one pint of milk,
four well-beaten eggs four ounces OF melt
ed butter, some nutmeg, teaspoonful of
lemon juice and half a pound of sugar,
preferably powdered. Do not add this mix
ture until the apples are cool. and then stir
all together and bake within pastry crust.
Cranberry Pie.-Let a quart Of carefully
selected cranberries stand in a pan Of cold
water, sailed. for ten hours. Then wash
them thoroughly to remove the salt, take
them out and drain them and let them dry.
Put the cranberrieS into a basin with four
ounces of sugar and the juice of half a
lemon and stir them well. adding a wine
glassful of light white wine for flavoring.
Put the fruit into a pie dish and cover over
with a pie paste. place in the oven to bake
until done. This Is more palatable served
hot, but it is frequently eaten cold. A
sprinkling of sugar after it Is taken from
the oven makes the pie more inviting.
Custard Pie.-Beat six eggs until they
quite light, then add to them two ounces of
finely powdered sugar and pint and half
of milk. Mix all well. Line pie dish with
crust and place the eggs in 1t and bake In
a rather slow oven for half an hour. Crate
little nutmeg over the top. If desired. and
if 1t is to be eaten cold, set 1t in cool
place Immediately to keep the crust from
becoming soggy from absorbing the warm