Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1907-10-22
Pies for All.

fA6IE FUN fl6os
To one and one-half cups pastry -four
(once sifted) add one-half teaspoon salt
and work in one-foRrth cup lard, using
the tips of the fingers. Moisten to Q
dough with very cold water, toss on .
board dredged sparingly with -four, pat
and roll out to one-fourth inch in thick
ness, keeping paste little wider than
long, and corners square. Place one
fourth cup washed butter on centre of
lower half of paste. Cover butter by
folding upper half Of paste over 1t. Press
edges firmly to enclose as much air as
possible. Fold right side of paste over
enclosed butter, the left side under en-
closed butter. Pat and roll out, fold so
as to make three layers, turn half way
around, pat and roll out; repeat, when
the paste is ready to be used. II 1t is
necessary for it to stand for q short time,
fold in cheese-cloth, put in covered tin
and keep in cold place, but never In
direct contact with the ice. This paste
requires moderate oven.
To WASH BUTTER.-Scald and chill
an earthen bowl. Heat palms of hands
in hot water, and chill in cold water. By
following these directions butter will
not adhere to bowl or hands. Wash
butter in bowl by squeezing with hands
until soft and waxy, placing bowl under
a cold water faucet and allowing water
to run. Remove from water and pat
until no water flies. A small amount of
butter may be washed by using wood
en- spoon in place of the hands.
MOCK CHERRY PIE.
Cut two cups of cranberries in halves
and soak in cold water, to cover, one
hour. Remove berries from water and
add one-half cup raisins seeded and
chopped, one cup sugar, two teaspoons
vanilla, and q few grains of salt. Mix
one tablespoon corn starch with enough
cold water to pour easily, add to one
cup boiling water and let boil five min
utes. Combine mixtures and pour into
deep plate lined with paste. Cover
with an upper crust and bake in mod
crate oven forty-five minutes.
TRANSPARENT PIE.
Line deep pie plate with paste and
put on rim of paste. Cream one-half
cup butter, and add gradually, while
beating constantly, one cup fine granu.
lated sugar; then add the yolks of
four eggs, one at a time, continuing the
beating. Add slowly one tablespoon of
lemon juice, and few grains of salt.
Bake in a moderate oven, cool slightly,
cover with meringue, and return to oven
to cook the meringue.
MERINGUE FOR PIES.
Beat the whites of three eggs until
stiff, and add gradually, while beating
constantly, four tablespoons powdered
sugar, then fold in three and one-half
tablespoon powdered sugar and flavor
with one-half teaspoon of lemon extract
or one-third teaspoon vanilla. A me-
ringue of this kind should be cooked
about eight minutes in a moderate oven.
If removed from the oven before thor
oughly done, the eggs will liquefy and
the meringue will settle; If cooked too
long the meringue will be tough.
CHOCOLATE CREAM PIE.
Beat four eggs slightly, add one and
one-half cups of sugar, one-third cup
softened butter, two-thirds cup grated
unsweetened chocolate, ono cup cream,
one teaspoon vanilla, and few grains of
salt. Cook over hot water until mixture
thickens, cool slightly, turn into deep
pieplate lined with paste and bake in a
moderate oven. Cover with meringue,
and bake eight minutes to cook me-
ringue.
CANNED PEACH PIE.
Turn the contents of one quart can OF
peaches into saucepan and let stand ex-
posed to the air one hour. Add one
third cup sugar and cook slowly until
peaches are very soft and syrup is quite
thick. Cut halves of peaches in fourths
legthwise and turn into pastry case,
then cover with whipped cream sweeten.
ed and favored with vanilla. To make
\ pastry case for pie, cover an inverted
deep pie plate with paste, prick several
times with a fork, put on a tin sheet and
bake in a moderate oven. Slip from
plate, cool, and fill.
PUMPKIN PIE.
Line deep pie plate with paste and
build up futed rim, turn in pumpkin
mixture and bake in quick oven at first
TO set the rim, then decrease the heat as
egg and milk in combination need to be
cooked at low temperature. For the
pumpkin mixture, mix one and ne-half
cups steamed and strained pumpkin,
two. thirds cup brown sugar, one tea
spoon vanilla, one-half teaspoon ginger,
ope-half teaspoon salt, two eggs, slightly
beaten, one and one half cups milk and
one-half cup cream.
MINCE MEAT.
Mix and cook slowly for two or three
hours the following ingredients: five
cups chopped cooked beef, two and one
half cups chopped suet, seven and one.
half cups chopped apples, three cups of
cider, one.half cup vinegar, one cup Of
molasses, five cups of sugar, three
fourtbs pound citron finely cut, two and
oue-half cups of whole raisins, one and
one-half cups raisins finely chopped, juice
of two lemons, juice of two oranges, one
tablespoon mace, two tablespoons CHINA
mon, two tablespoons Glove, two table
spoons salt, three and one-balf cups of
the liquor in which beef was cooked
Ex.
A Few Halloween Tricks.