Wauwatosa news. [volume] (Wauwatosa, Wis.) 1900-1948, 1906-11-17
RELIABLE RECIPES.
Great American Pie.


night that he will refuse a piece Of home
made pie-especially il he is Il young
man. At any lunch counter between
the hours Of 10 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 II bit OF
good, homemade pie and you have made
him as happy as small boy with
stick Of candy.
Pie crust-pastry--mu be made
quickly and must be made on a cobl
board. The proper way TO make il is On
Il marble slab, the marble being rcasCA-
ably cool at all times. And iced water
must be used, invariably, TO make good
pastry.
Apple pie is probably me 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
a good recipe, which should be followed
III every detail;
Apple Pie-To every pound of flour
use haf a pound of butter, ANA rub them
together until they are evenly msACd.
Ihen pour in Il little iced water and
Sait and stir them all up with two i'm.
gers. drawing in the nour gradually
Lay Nome flour on the slab and pat tie
paste INTO Il smooth mass on ii. roll on
lHe paste Just once, told il up and il is
ready Tor use. Much handling spoil,
:
of paste rolled thin.
Feel some apples and slice them int
TIE PIE and cover with another crust
Cut off the edges 10y pressing against
the edge OF the Tin. Bake in a slack
oven until the apples are done, usually
from hltceh to twenty-five minutes.
Some persons use a little nutmeg or GIN
namon over the apples as ilavoring. \
little sugar busted over tie ton uf the
PIE makes II more attractive to look at.
Cream and Banana Pie-Hcat together
III basin a little graduated sugar and
Il lump OF butter, the yolks of tire. 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, we'll beaten. Bake in
ana over not too hot, remove and serve.
Mlnce Pie.-Roll some pie paste onto
Aoured slab to the thickness of a full
quarter inch. Line some pie tins with
TINS paste and cover them quickly with
mince meat Then lay on another crust
OF the paste and trim round and moistcn
the edges with iced water ami press
them together. 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 n
small paste brush for this, and then
sprinkle lightly with powdered sugar and
place i'll the oven to glaze for two min
utes. Serve very hot. 1t is well to ar
range the pies within folded napkin on
a dish and garnish them with bits of
green.
Pumpkin Pie.-Wnh Halloween so
close it is well to have a reliable recipe
for pumpkin pies at hand. For three
plnts of boiled and strained pumpkin.
allow four eggs, two tablespoonfuls of
flour, one pound of sugar, one table
spoonful of ground ginger. one teaspoon
tul 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 Pe.-Ths 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
1uiy peeled using for every pound of
peaches four ounces of granulated sugar
ana a cupful of water Let this soak
slowly. Mash the peaches in colauder.
me some buttered pie tins with pie
paste and put in the mixture and bake
Hubbard Pie.-Select two punches of
me rhubarb, pare off all the leaves and
peel the stalks cut them into pieces
about three-quarters of an inch long
put them into basin with three ounces
Of sugar and stir them up thoroughly.
Put the mixture into a pie dish and GOV
er with pie paste, brush the surface
with beaten white of egg and bake in
Il quick oven for about twenty minutes
Apple Custard Pie.-Chop up enough
peeled and cOrcd 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-bca ten
eggs. four ounces IF 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 aud bake within a pastry
cgust.
Cranberry Pie.-Ler 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 crauberries
into a basin with four ounces of sugar
and the Juice Of half n lemon and stir
them well. adding a wineglassful Of
light White wine for favoring Put the
fruit into a pic dish and cover over with
2 pie paste, place IN the oven Ia bake
until done. This is more palatahlc
served hot. but it is frequently eaten
cold. 4 sprinkling of sugar after it is
taken from the oven makes the pie more
inviting.
Custard Pie.-Beat six eggs until they
are quite light. then add to them two
ounces of finely powdered sugar and a
pint and half Of milk. Mix all well.
Line a pie dish with crust and place
the eggs in il and bake IN rather slow
En- hul IN Ia
nutmeg over the top. if desired and If
ii is to be eaten cold. set it ia q cool
place Immediately 70 keep Z he crust from
becoming so@Ey from absorbing the
warm filling.