Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-12-15
HOUSE,
HOLD
/ lINT.S

land alone during any portion OF the year,
| but when the holiday season approaches,
perfect wave Of pie sweeps over the land
from ocean to ocean. gulf to gulf.
| Ask the miner "baching IT," In his lonely
camp In the Rockies or Sierras. the soldier
and sailor boys in distant posts or allen
| waters, the storm-stayed traveller. twenty
| miles from q lemon or anything else eata-
Bile. what they want most for their Christ
mas dinner. and ten chances to one "a big
piece OF mothers homemade pie heads
| the list Of mouth watering possibilities.
But there are pies and pies, ranging from
gutta percha crusts with vapid. tasteless in
| teriors. to a delicate. fiaky. melt-in-your
| mouth exterior. clasping in tender embrace
ambrosia.
Pie makers are born. but they can also BE-
made.
The first requisite ID brains. then a light,
quick touch and judgment in seasoning. In
ray Of implements 10 required. Glass and
marble boards are all right, but just as ex-
cellent results may be achieved with fine
hardwood molding board, a thick canvas
sheet Of manila paper spread smoothly on
an ordinary kitchen table. SO also with the
rolling pin. It Is the touch and knack OF
handling that count-whether the pin be OF
q
Pastry hour made by the ''old process Of
grinding the wheat between two horizontal
stones. the lower one stationary and the
upper revolving followed by repeated bolt
ings. Is considered the best for pastry by
many old-fashioned housekeepers. yet just
as delicate crust Is made from the new
process and the Minnesota or patent proc
ess -four. Indeed the latter Is now consid-
cred best Of all grades larger proportion
of gluten being retained.
For the shortening half butter from which
the buttermilk has been well worked out,
and lard that has been melted and tried
out in the old-fashioned way, instead of be-
ing pressed Is considered best. though clar-
flied drippings Of beef. chicken or pork can
all be utilized.
The pie plate Is an important factor.
pies that have an under crust, as they
soak grease and become Smelly" Tin or
granite plates are good, while q genius
porous pie plate made from wood pulp
hardened. A pie plate factory has now
been established in Shawmut village, Me-,
q cost Of a NTH Of cent a piece. These
''non-indigestion" pie plates are said to be
extremely satisfactory from dietetic
point Of view.
Plain, Everyday Crust.
In making the plain. everyday crust. al
low for each pie one cup sifted -four
Cheaped). q scant half-cup shortening,
tablespoonful each salt and baking powder
and cold water to mix stiff. Measure lard
and butter and set in a cold place until
hard. MIX flour, salt and baking powder,
to a stiff dough. toss on the Toured board
and pat down to about half an inch IN
thickness. -.
Roll out, put the butter on the paste in
little dabs here and there; dredge lightly
with flour; roll over and over; turn half
round: pat out and roll again. Then roll
over and over like a jelly roll and divide In
the middle. Turn each piece over on end,
SO that the rings Of pastry are on top. and
II there Is time set in the ice chest until
hard and chilled. Roll to fit the plate with
an inch to spare. as paste shrinks when
lift up quickly and lay in the tin. Press
down in the center SO there need be no air
bubbles, and let the edge of the crust come
judge correctly. and have little more than
is required, balance the tin on your left
hand and with knife in the right trim
smoothly around the edge
the pie 10 a fruit or very juicy compound.
the white Of an egg brushed over the under
crust viii prevent soaking. Roll out some
IN width d and place on the edge. Add the
filling and wet the rim again before put
ting on the upper crust, which should be
little larger than the plate. and have q
cut in the center to allow for the escape
of steam. Press c.osely but lightly to-
gether and push the two crusts away from
the edge Of the plate. which gives them
chance to expand.
Deep Apple Pie.
Invert In the center Of a deep granite or
earthenware dish q teacup. then fill the re-
naming space with tart apples. peeled.
cored and quartered Sprinkle over them a
half cup of sugar mixed with a teaspoon
full of cinnamon. or q salt spoonful all
SPICE or in place OF the ordinary sugar use
maple sugar, or molasses and sugar half
and half Roll a strip of paste half an inch
wide, wet the edge Of the dish. put the
paste on the edge, then cover with paste
a little larger than the dish with the full
ness thrown back in the center. Press the
cover to the rim and bake until the apples
are tender.
Deep Apple Pie With Cream Cheese.
Bake a nice deep pie about half an hour
before dinner. Have a small cream cheese
pressed through q ricer. mixed with cup
of whipped cream and a little salt. Press
through q pastry tube or paper funnel on
top of the pie in q pattern and serve a.
dessert while stiu warm. This makes
fine and always appreciates COMPANY nnss aes les
cream combination may also be used on the
ordinary two-crust apple pie.
Patty Ia Richelieu.
Here is q recipe just furnished me by the
accomplished chef OF one Of the most ex-
elusive Of New York hostelries. It - almost
too elaborate for the amateur cook. but
will be welcomed as a great addition to the
Christmas feasting by those who have al
ready some little reputation as cordons
bleus. It IL to be served hot. Butter q hot
pie mold lay It on q small baking sheet
covered with round piece OF buttsred
paper and line the mold with paste. let
ting It reach half an inch above the mold.
Cover bottom and sides with buttered pa
per. then I'LL up with rice and cover with q
sheet Of buttered paper. Dampen tne i'm
side paste and put a layer OF same on top.
Flaten the two layers together. cut on the
surplus paste around the edge. pinch the
top crust and the edges together. brush
witg egge and bake for one hour. Cut the
cover inside Of the border. empty the patty,
egg over inside and outside and return to
the oven without the cover until Q nice
color. Put into q buttered sautoir twelve
blanched lambs sweetbreads. season and
moisten with stock, let fall to q glaze and
remoisten: allow the liquid to reduce once
more and continue until the sweetbreads
are moderately cooked. Drain, trim and
divide into slices three-eighths OF an inch
thick by one and q quarter inches In diam
49, 70 Hofp Al 1s,atr