The Elbert County tribune., 1907-11-07
PIES NOT HARMFUL
THAT 10, PROVIDING They ARE
PROPERLY MADE.
ImperfeotIy 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.
yes" responded the teacher
promptly, "for those who can digest
them"
And the philosophy of a pie diet lies
in her answer. Pies will not hurt the
man or woman who has perfect di-
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 a 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 a special treat?
First, as to the pastry for the
foundation. If you want good old
fashioned crust with slight aid to
digestion added try this recipe, in
which baking powder is introduced:
ThiNc 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 flour. cut the lard in
to the -four with a silver knife and
mix it into a 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-foured
board lay the butter on 1t, fold over
and roll out until 1t is half an inch
thick. Turn 1t over, fold each end in
to the middle. flour lightly and roll
out again. Repeat this process at
least three times and the butter will
be worked into the flour without a
touch of your warm hands. Heat
makes pastry heavy. This pastry is
better IL it remains on ice for half
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 flour
and two of cornstarch rubbed smooth
In little cold milk. Beat the yolks
of two eggs into half a cup of granu-
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 filing is added. Over
the top of the filing spread mer-
ingue made of the whites of two
eggs, beaten stiff, with two tablespoon
fuls of pulverlzed sugar. Brown to a
golden tint in moderately quick oven
and serve very cold.
Lemon Pie-Grated rind, pulp and
juice (after 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 cornstarch. 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 a slow oven for one
hour. Sufficient for two big pies.
Using the Gridiron.