Mexico Missouri message., 1907-06-13
TABLE DELEGATES
OLD AND NEW RECIPES WORTH
CONFEDERATION.
Pennsylvania German Apple Pie
Makes a Rich Dessert--canadian
Pastry Idea--rc Make choeo-
late Cream Filling.

Pennsylvania German apple pie, or
tart. that Is. with one crust. may be
thus made: Prepare pie dish with a
lining OF pastry. Take some apples Of
even size, and not too large. Pare
them and cut them In halves, and re.
move the cores. Place the followed
core side uppermost In the pie dish
Lay n piece OF nice fresh butter on
every half apple. in the hollow left
where the core was taken out Spread
thickly with the best light brown
sugar and dredge on some really
choice fragrant cinnamon. Add about
three tablespoonfuls Of water. Bake
In hot oven.
The writer's FIRST acquaintance with
these German pies was In a far west.
erp state, whence a comedy daughter
OF fennsylvanla had CHANGED to come
and go out to service. The fragrance
of the pie. as II baked. led her to ques.
ton her cook, and watch how she
basted the pie from time. using some
of the sugar and butter and little wa.
ter. This kept the apples from hav.
Ing dry surface and made the pie
much richer. II is far better than Ger.
man apple cake. which is more i'm.
proved when IL. too, has liberal al.
lowance of butter for enriching the
apples.
A Canadian Reeipe.--.A nice Canad.
ian recipe for cream pie, with or with.
out cocoanut. can be made by follow.
ing this rule: They are best when
eaten fresh: Make some nice tender
pastry and bake lower crust. Prick
II so that Il will not pun up, or else
bake II on the reverse side of bak
ing pan inverted in the oven. To make
the cream, put two cupfuls of milk in
q saucepan TO heat. Break four eggs,
reserving the whites for a meringue.
and put the yolks In a bowl. Beat
them. and add a cupful and a half OF
sugar, q dessertspoonful OF cornstarch
and pinch OF salt. Beat this light.
and. II It seems too stifi. add little
milk to II before turning into the hot
milk. Cook all together until thick.
ened. and stir in a half cupful OF
shredded cocoanut When slightly
cooled pour into the pies. Take the
whites Of the eggs and beat them until
dry and stiff. Add i2 teaspooufuls o:
graduated sugar. Spread this for o
meringue upon the pies. Scatter some
more of the shredded cocoanut upon
the top and put In the oven to bake a
light color.
Chocolate Cream Fllllnq.--A choco.
late cream pie filling can be made
from two cupfuls OF milk. four table.
Epoonfuls OF chocolate-the large bit.
ter cooking ohocolate--four yollSs OF
eggs. and two tablespoonfuls of flour
for thickening. Two small cups OF
sugar will be needed TO sweeten Il,
and vanilla for favorlng. Use the
whites OF the four eggs. with IL tea.
spoonfuls OF sugar. for meringue
Bake the bottom shell OF pastry. and
have II ready to I'LL when the cream
is done and partially cooled.
To Keep Pastry.-Pastry can be
made and kept some time in the ice.
box. II works much better than when
when Just put together, and is very
convenient to have on hand. II will
keep in the country, where ice cannot
always be had, by plunging II dee1
in the -four barrel. but this is a
method only available where the cook
is careful housekeeper herself. else
no knowing what concoctions OF bread
and pastry would be showed into the
barrel OF -four and mold would spoil
q lareg amount OF II.