The Virginia enterprise. [volume] (Virginia, St. Louis County, Minn.) 1893-19??, 1907-11-08
PIES NOT HARMFUL
THAT IS, PROVIDING THEY ARE
PROPERLY MADE.
lmperseetIy> Prepared, the Strongest
Digestion Has. Much to Do to
Cope with Them-Method
Of Making Pastry.

"Do you believe in pies?" asked a
prim-looking student of an up-to-date
cooking teacher. =
Eyes, responded the teacher
promptly, for those who can digest
them"
And the philosophy of pie diet lies
in her answer. Pies will not hurt the
man or woman who has a perfect d.
gestion and leads an active life, par.
ticularly the active, outdoor life. They
are lead on the stomach of the man
or woman who lives sedentary life
and who has never known what per-
feet health is. And as there are many
men and women in cities and outside
who have good digestions, despite the
prevalence of nervous prostration,
why not give them an occasional pie
as special treat?
First, as to the pastry for the
foundation. If you want good old
fashioned crust with "a slight aid to
digestion added try this recipe, in
which baking powder is introduced:
Three cups sifted flour, one-half cup
of lard, one and one-half cups butter.
one-half teaspoon of baking powder,
one cup cold water. Sift the baking
powder into the -four, cut the lard in
TO- the -four with a. silver knife and
mix it into smooth paste with the
water. Set away on ice for Is min
utes. Press the milk and salt out of
the butter with clean, cold, wet
towel and -four it lightly. Now roll
out your dough on well-floured
board, lay the butter on it, fold over
and roll out until it is half an inch
thick. Turn it over, fold each end in
to the middle, -four lightly and roll
out again. Repeat this process at
least three times and the butter will
be worked into the -four without
touch of your warm hands. Heat
makes pastry heavy. This pastry is
better if it remains on ice for half q
day or more before using
Here are filings for the paste:
Cream Pie-In a double boiler place
one pint of sweet milk when boiling
hot add two tablespoonfuls of -four
and two of cornstarch rubbed smooth
in little cold milk Beat the yolks
of two eggs into half cup of granu-
lated sugar and turn into the thick
ened milk. Boil, stirring constantly,
until the eggs are set, remove from
the fire, cool and flavor with vanilla
or lemon. Pour into pie tins already
lined with the pastry and bake in the
oven. That is, the under crust is
baked before the filling is added. Over
the top of the filling spread a mer.
ingue made of the whites Of two
eggs, beaten stiff, with two tablespoon.
fuls of pulverized sugar. Brown to a
golden tint in moderately quick oven
and serve very cold.
Lemon Pie-Grated rind, pulp and
juice latter carefully removing every
seed) of one lemon, cup sugar, one
third cup Of water, yolks of three
eggs, one teaspoon of butter (melted).
one teaspoon of cOfnstarch. Rub wa
ter, cornstarch and sugar together.
Add beaten yolks of eggs, melted
butter and lemon, pour into pie tins
with under crust only. When baked
spread with meringue made with
whites of the three eggs and three
tablespoons of sugar.
Pumpkin Pie-Three cups of steam
ed pumpkin has been mashed and run
through sieve or fine colander, two
teaspoons of brown sugar, three eggs,
one-half teaspoon of salt, one teaspoon
of ginger, one teaspoon of cinnamon,
One.half nutmeg grated, one pinch all.
spice, one pint new milk. Bake in an
undercrust in slow oven for one
hour. Sufficient for two big pies.