Vernon County censor. [volume] (Viroqua, Wis.) 1865-1955, 1906-04-25
The piqestihIe Pie.

New York Tribune.-When properly
made and eaten in moderation. pie is
wholesome food. But how seldom
are its crusts and filling prepared with
that care which is necessary to pro-
duce a digestible dish. A simple
rule for pastry, and one that is new %
these columns. is the following: To
every six large tablespoons of -four
add three ordinary tablespoonfuls OF
butter. Mix together with knife,
stir in seven tablespoonful of ice
water and mix again. Add a little
lemon juice. Then proceed as for any
ordinary rule. This recipe does not
contain as much butter as most pie
crust rules and therefore is not SO
rich. The touch of lemon juice, how
ever, gives the needed tenderness.
In regard to pumpkin pie, if baked
pumpkin is used instead Of boile
pumpkin, the pie will be richer.
Place the pieces Of pumpkin on large
pie plate. Cover with a deep tin and
place in the oven. When the pump
kin is tender it is ready. There viii
be no superhuous juice clingng to 1t,
as is the case with boiled pumpkin. 1t
/ will not brown if properly covered. +
pumpkin is preferred boiled, place it
on the back of the stove without pc T.
ing it and add just enough water to
keep it from burning.
Let it steam in this way o. gradually
cook for several hours. Long, slow
cooking seems to bring out the favor
of the pumpkin. Do not think you
can make a successful pumpkin pie
without a plentiful use of good, fresh
eggs. Pumpkin pie is by right form
of custard. 1t should bake some time
so that the custard viii absorb the
pumpkin pulp and cook down until the
whole is thoroughly done. A pump
kin pie that is not cooked sufficiently
has raw taste. 4 good cook after
trying various rules for pumpkin pie,
has found the following the best: To
every four cups of pumpkin add fouf
cups OF milk, four eggs, cup and a
half of sugar, half a grated nutmeg, a
tablespoonful of ginger, a tablespoon
full OF mace and a teaspoOnful of salt.
Half a cup of cream adds richness.
An old subscriber 10 the Tribune says
that in return for helpful hints given
to her in these columns she sends heI
rule for apple pie. She prepares the
crust the day before baking. The
apples are steamed on top of the
stove until tender, but not broken
Just as they are put in the pie the
| sugar and pinch of cinnamon are
added; then the top crust is put on
and the whole baked.
An Irish apple pie makes an agree
able change. Cut the apples into the
thinnest of slices, sprinkle them with
/ sugar, add the grated rind of half "a
| lemon and three cloves to every pie
Bake with an upper crust. This rec
| ipe will be found nice if made into
small individual pies in so-called
tart forms.
Some one has suggested serving
| lemon pies in the form of small tarts
! because there will be no danger ol
seeing the meringue collapse in the
center when it is served. If the mer
ingue is cooked long enough and in ar
oven that is slow enough after the
whites have been thoroughly whipped
! there will be no danger of such Z
mishap Individual lemon tarts. how
ever, are delightful. A good lemon
batter for them is made as follows;
Mix half a pound Of pulverized sugar
with one or two yolks of eggs and the
grated rind and juice of 11a lemons
Fold in the whites of three eggs. Stil
it over the fire for a few minutes and
fill the tart shells