Ceredo advance. [volume] (Ceredo, W. Va.) 1885-1939, 1907-06-26
TABLE DELlCAClES|
OLD AND NEW RECIPES WORTH
CONSIDERATION.
pennsylvania German Apple Pie
Makes Rich Dessert-canadian
Pastry idea-To Make Choco-
late Cream Filling.

PENNSYLVANIA German apple pie. or
tart, that is. with one crust. may ba
mus made: Prepare pie dish with a
inning OF pastry. Take some apples OF
even size, and not too large. Pare
tnem and cut them in halves. and re-
move the cores. Place the followed
core side uppermost in the pie dish.
Lay a piece Of nice fresh butter on
every half apple. in the hollow left
Where the core was taken out Spread
tnickly with the best light brown
sugar, and dredge on some really
choice fragrant cinnamon. Add about
three tablespoonful of water. Bake
In hot oven.
HE writer's first acquaintance with
these German pies was i'm a far west
ern state. whence a comely daughter
OF pennsylvania had CHANGED TO come
and go out TO service. The fragrance
OF the pie. as il baked. led her To ques-
ZION her cook, and watch how she
pasted the pie from time. using some
OF the sugar and butter and little wa
ter. This kept the apples from hav-
ing a dry surface and made the pie
much richer. Ii is far better than Ger
man apple cake. which is more i'm
proved when it, too. has a liberal al
iowance of butter for enriching the
apples.
A Canadian Recipe.-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 a lower crust Prick
II SO that it will not pun up. or else
BAKE II on the reverse side of a bak-
ing pan inverted in the oven. To make
the cream, put two cupfuls of milk in
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, a dessertspoonful OF cornstarch
and pinch of salt. Beat this light.
and, it seems too stiff. add a little
A. - 4. 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 ~ teaspoonfuls of
granulated sugar. Spread this for a
mernSue 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 FIlirg.-A choco-
late cream pie filing 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 flour
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 ~ tea
spoonfuls of sugar, for a 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. Ii will
keep in the country, where ice cannot
always be had. by plunging it deer.
In the -four barrel, but this is a
method only available where the cook
is careful housekeeper herself. else
no knowing what connections of bread
and pastry would be showed into the
barrel of -four and mold would spoil
ldreg amount of il.