Charlevoix county herald., 1907-06-08
TABLE DELICACIES'
OLD AND NEW RECIPES WORTH
CONSIDERATION
Pennsylvsnia German Apple Pic
Makes Rich Dessert-Canadian
Pastry Idea-To Make Choco-
late Cream Filling.

Pennsylvania German apple pie, or
tart, that is, with one crust, may be
thus made: Prepare pie dish with
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 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 dredgc 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
ern state, whence a comely daughter
of Pennsylvania had CHANGED to come
and so out to service. The fragrance
of the pie, as it 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. 1t is far better than Ger
man apple cake, which is more i'm
proved when it, too, has liberal al
lowance of butter for enriching the
apples.
A Canadian Recipe.-A nice Canad-
out cocoanut, can be made by follow
ing this rule: They are best when
eaten fresh: Make some nice tender
pastry and bahe lower crust. Prick
it so that it will not puff up, or else
bake it on the reverse side of bak-
ing pan inverted in the oven. To make
the cgeam put two cupfuls of milk in
a saucepan to heat Break four eggs,
. reserving the whites for a meringue,
and put the yolks in a bowl. Beat
them, and add cupful and a half of
sugar, dessertspoonful of cornstarch
and a pinch of salt. Beat this light,
and, if it seems too stiff, add a little
milk to it before turning into the hot
milk. Cook all together until thick
ened. and stir in 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 II teaspoonfuls OF
granulated sugar. Spread this for a
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 FIIing-A choco-
late cream pie filling can be made
from two cupfuls of milk, four table
spoonfuls of chocolate-the large bit
ter cooking chocolate-four yolks of
eggs, and two tablespoonfuls of -four
for thickening. Two small cups of
sugar will be needed to sweeten it,
and vanilla for flavoring. Use the
whites of the four eggs, with II tea
spoonfuls Of sugar, for meringue.
Bake the bottom shell of pastry, and
have it ready to fill when the cream
is done and partially cooled.
To Keep Pastry.-Pastry can be
made and kept some time in the ice
box. 1t works much better than when
when just put together, and is very
convenient to have on hand. 1t will
keep in the country, where ice cannot
always be had, by plunging it deep
in the -four barrel, but this is
method only available where the cook
is a careful housekeeper herself, else
no knowing what connections of bread
and pastry would be showed into the
barrel of flour and mold would spoil
lareg amount of it.