Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1906-11-16
RELIABLE RECIPES.
Great American Pie,

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 if he is young
| man. At any lunch counter between
the hours of 10 and midnight there is
line of boys and men sitting up eating
| generous slices OF pie-Store pie at thar.
But Just give any one of them Il bit OF
good, homemade pie and You have made
| nm as happy as a small boy with u
I stick of candy.
Pie crust-pastry-mus be made
quickly and must be made on a caoi
board. The proper way to make it is on
| marble slab, the marble being reasun-
ably cool at all times. And iced water
must be used, invariably, to make good
pastry.
Apple pie is probably the most COM
mon sort, but there is no other that is SO
| generally liked and so wholesome when
the pastry is carefully made. Here is
good recipe, which should be followed
III every detail
Apple Pie.-To every pound Of honr
Ilsc half pound of butter, and rub them
| together until they are evenly mixed.
Then pour i'll a little iced water and
salt and stir them all up with TWO TN
gers, drawing in the hour gradually.
Lay some flour on the slab and pat the
paste into a smooth mass on it, roll cut
the paste Just once, fold it up and ii is
ready for use. Much handling spoiIS
PIE paste. Cover the pan with Il layer
of paste rolled thin.
| Peel some apples and slice them into
the pie and cover with another crust.
| Gut off the edges by pressing against
the edge OF the tin. Bake in a slack
| oven until the apples are done, usually
| from fifteen to twenty-five minutes.
Some persons use q little nutmeg or Gin
namon over the apples as favoring. \
little sugar busted over the top OF the
pie makes it more attractive to look at
Cream and Banana Pie.-Heat together
Id basin little graduated sugar and
a lump OF butter, the yolks Of three eggs,
little milk and sherry and some ba-
mana thoroughly mashed. Pour the mix
| ture into Il deep dish and stir in the
whites OF two eggs, well beaten. Bake in
and over not too hot, remove and serve.
Mince Pie.-Roll some pie paste onto a
! Toured slab to the thickness Of a full
quarter inch. Line some pie tins with
| this paste and cover them quickly with
mince meat. Then lay ON another crust
of the paste and trim round and moisten
| the edges with iced water and press
them together. Put them in a 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 a stiff froth. Use a
small paste brush for this, and then
sprinkle lightly with powdered sugar and
| place in the oven to glaze for two min
utes. Serve very hot. 1t is we'll to ar
range the pies within folded napkin on
a dish and garnish them with bits of
green.
Pumpkin Pie-With Halloween so
close it is well to have a reliable recipe
for pumpkin pies at hand. For three
| pints of boiled and strained pumpkin,
allow four eggs, two tablespoonfuls of
-four, one pound of sugar, one table
spoonful of ground ginger. one teaspoon
| full 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 it with a layer of short
pie paste, thinly, put the mixture into it
and bake in 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 Il pan. Crack
the stones and put in the kernels, care
fully peeled, using for every pound of
peaches four ounces of graduated sugar
and a cupful of water. Let this soak
slowly. Mash the peaches in a colander,
! line some buttered pie tins with pie
paste and put in the mixture and bake.
Rhubard Pie.-Select two punches of
fine rhubarb, pare off all the leaves and
peel the stalks; cut them into pieces
| -
put them into basin with three ounces
| of sugar and stir them up thoroughly.
| Put the mixture into a pie dish and COW
er 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
| number 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 thor
oughly and add to each quart of the
apples one pint of milk. Sour well-beaten
eggs. four ounces Of melted butter. some
nutmeg, teaspoonful of lemon juice
and a half a pound of sugar. preferably
powdered Do not add this mixture
until the apples are cool, and then stir
all together and bake within Il pastry
crust.
Cranberry Pie.-Let a quart of care
! fully 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 basin with four ounces OF sugar
! and the juice of half lemon and stir
them we'll, adding a wineglassfu1 of
J light white wine for favoring. Put the
| fruit into a pie dish and cover over with
a pie paste, place i'll the oven to bake
until done. This is more palatable
served hot but 1t IS frequently eaten
cold A sprinkling of sugar after it IS
| taken from the oven makes the pie more
Custard Pie-Beat six eggs until they
are quite light, then add to them two
ounces of finely powdered sugar and
pint and a half of milk. Mix all well.
! Line a pie dish with crust and place
! tbe eggs in it and bake in rather slow
oven for half an hour. Crate, a little
nutmeg over the top. if desired. and if
if is to be eaten cold. set it in cool
place Immediately to keep the crust from
becoming soggy from absorbing the
warm filling.