The daily telegram. [volume] (Clarksburg, W. Va.) 1901-1926, 1906-01-22
4 PLEA FOR GOOD PIE
n IS 4 WHOLESOME FOOD 7lF IT IS
PROPERLY MADE

The Crust should ne OF wafer-Iflxs
rhtpRess ana crisp and Flaly
Five Rules 20 BE Observed In ths
Making Of Perfect Pie.
Although food theorists and FOO
eranks have varying opinions as to tbs
whoiesomeness Of certain foods, they
one and an agree In denouneing pie
Its tlle one dish most ariently con
Idemned. and yet this one dish most
universally lkea-at least by Amer.
Gains Stiil. Notwithstanding the bad
reputation pie enjoys, 1t is a whole.
come dish II properly made.
In making it the average housewife
rolls out a heavy, sodden crust, and
then spreads It in a thick layer over
the bottom and sides OF a pie plate
She forgets TO rub this crust with the
white of egg and Immediately puts in
the filing of custard. fruit or mince
meat, whose juices win later soak int
the crust, making 1t stlll more sodden.
She then covers the pie, perhaps, with
another layer OF this thick pastry and
lputs 1t in an oven that is not hot
enough. The oven should be so hot
that the pastry win brown before the
butter In II has barely chance 10
melt. The crust viii then be crisp.
Another reason why pies are SO uni.
versally disapproyed is that they are
nearly always made with lard, or half
ard and half butter. Lard should
Gever be used in a pie or, In fact, IN
my dish. An eminent Psychologist In
leading university says that ''lard is
he bane Of American cookery and is fii
,or no stomach except pigs A tiny
vt OF lard in batch OF bread may be
,xcusabie, but even then butter Is bet
Ter,
All pie crust, Of course, should be OF
wafer-like tlilnness. Not only are prop
,rly made crusts harmless. but soma
popular filings are exceedingly whole
ome. What, for instance, could BIZ
letter than a custard or a pumpkin
dlllng7 The latter is. as a rule, only
/ cnstard rich In eggs, with an add
ton OF pumpkin and a few spices
which are aids TO digestion.
Without doubt all pies should be
aten in moderate portions, especially
" delicate persons, but this rule ap
llessto any dish Even cream is not
GOOD for persons under certain condi
ions. yet no one but a crank would
leny 1t to person in good health
Many food faddists expect healthy
,oonfn - live Il a tf,, -, ~, Il, -, i,lfs 1f&
There are five rules to observe In the
making OF n perfect pie. First, rub
nc undercrust with the white of an
gg before putting in the filing to pre-
ent 1t from soaking into the pastry;
second, bake It in the hottest OF ovens:
bird, place 1t in the lower half Of the
wen at first against the bottom, later
'cmoving 1t TO the upper shelf; fourth,
ilways place crust In the refrigerator
10 become thoroughly chilled and hard
before filing and baking It; fifth,
pound the pastry well until 1t is filed
nth air Spaces
Volumes could be written on the cor.
net treatment Of pastry. Any Of tue
recipes in standard eoolibooks will do
however, il a few details are carried
INT.
A marble board is an ideal arrange
ment for rolling pastry. A current
household magazine suggests that the
hldeous marble tops ofNoId fashioned
tnbles might he fitted up for this pur
pose.
Smooth, even pie crust isan abominn
lion, aud vet many housekeepers thinb
that is the proper way to have 1t, and
sometimes they win even be heard to
complain when by accident their. pie
Tnst Is rough and almost breaking
into wafer-like fakes. This fiaklness
=, however, the proper condition o.
pastry.
PIES as a rule are better adapted IL
a winter than a summer diet, because
u the butter, which makes them tos
rich for warm weather fare. Frui.
lics, however, are good at all seasons
ind there are few things more attrac
dive than huckleberry and other frui
lies even In the hottest dog days. There
lrc also many good cold meg piea
which are welcome at picnlcs. Whea
preparing chicken CO meat pie It Il
always better to add little baking
oowder to tie regular rule for ordinary
pie crust.
Add one rup Of butter to every twt
CUPS Of 6our pastry four. Then choP
together in a wooden bowl, with an
ordinary old fashioned chopping knife
until the mixture is broken into small
bits the size Of FSas. Add hale 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 IL done upon marble board in
cool storeroom or cellar. Never touch
the pastry with spoon or the hand,
but with knife; then put It where II
viii become Ice cold sgd hard before
rolllng 1t out
There are several variations to this
i 80.