The Washington times., 1908-11-23
First Requirement Is That
All the Ingredients
Shall Be Cold.
IF SET ON THE ICE
THAT WILL HELP
Leonore Calvert Tells How TO Con-
AEuct Pies That Are Really Good
TO Eat-Her Recipes.

The first necessity for pie is good
pastry. And one meets good pastry but
seldom in the course of the year, vet
it Is not hard to make In order that Il
shall be successful have all the ingre-
dients very cold. Into a pound Of -four
chop three-quarters of a cup of flrms
cold butter. When the -four is Ike a
coarse powder stir into IL a small cup
ful Of iced water. With q spoon mix to-
gether. then turn upon a Toured pastry
board, roll out quickly and lightly, fold
and roll out again. Set the pastry on
the ice until chilled through roll out
and line a D-S-dish with it. Before fill
ing the pastry shell with fruit OF other
material of which the pie is 10 be made.
wash over the lower crust with the un-
beaten white OF an egg, and, when the
FILLING is put in, set the pie Immediately
in an oven that is as hot at the bottom
as at the top. The oven must be hot
and steady.
To make good pun paste. into half
Il pound or flour chop six ounces OF firm,
cold butter and when Ike coarse pow
der wet with a small cupfull of iced
water. Stir to a paste and turn upon
chilled board. Roll out quickly and
lightly, handling as little as possible.
Fold and roll out three times then SET
ing into pies. Always bake pastry in
very hot oven.
For Chocolate Pie.
Chocolate Pie-Make a custard by
pouring two cupfuls of scalding milk
gradually upon three eggs that have
been beaten well with four tablespoon
fuls of sugar. Return to the FIRE, stir
in half d Cupful of grated sweet chocO-
late, remove from the fire. add a tea
spoonful OF vanilla and pour the mix
Jure into pie plate lined with pun
paste. Bake until set"
Orange Pte-RUb 10 a creamy paste
half cupful OF butter and cup
ful OF granuiated sugar Beat light
the yOlks OF four eggs whip them into
the butter and sugar, add the juice and
quarter of the grated peel Of a large
orange, a teaspoonful OF lemon juice
and the stlffened whites OF two eggs.
Line d pie plate with light pun paste
and turn the orange mixture into this.
Bake until the filing is set and the
crust lightly Drowned. Beat the whites
Of two eggs light with two tablespoon
fuls OF powdered sugar. When the pie
is done draw u to the door of the oven.
spread il with this meringue and return
10 the oven long enough 10 color the
meringue delicately. Eat cold.
OF making apple pies there is no END,
and there Is nothing really better when
II is we'll made than this humble article
Here are several recipes for this dainty.
all OF which VIII be found good:
Sliced Apple Pie.
Sliced Apple Pie-I4ine a deep pie dish
with good pun paste. Put into this
peeled and CoTed and thinly sliced ap-
pies; sprinkle thiCkly. with sugar and
squeeze few drops Of lemon juice
upon them. Add more sliced apple more
sugar, a little more lemon. and proceed
in this way until the dish is full Cover
wlta round pun paste and cut several
sits IN this upper crust TO allow the
steam TO escape Bake in a steady oven
TO golden brown covering the pie with
paper for the first ten minutes.
Creamed Sweet Apple Pie.-Pare, core
ana quarter sweet apples. Put them
into pudding dish with a few spoon
fuls OF water TO prevent burning: cover
closely and cook until tender. but not
broken Add two tablespOOnfuIB or
suger to each cupful. and let them get
cold in the syrup. Then cut into thin
slices or tiny dice. Roll out some pun
paste quite thin; line a pc plate, sprin-
ke with -four, lay on another crust and
bake until brown When ready TO serve,
open the crusts, spread the lower one
with the stewed apple, cover with
whipped cream, put on the top crust
and sprinkle that with powdered sugar.
Creamed Apple Sauce Pie.-BaIe your
crusts as directed IN the preceding re-
cipe. When you separate them. spread
with well-sweetened apple sauce beat
On light; cover with whipped cream:
lay on the upper crust and sprinkle
powdered sugar on top.
In both OF these recipes q meringue
of frothed white Of eggs, slightly sweet
ened. may be substituted for the cream.
spreading II upon the top crush
''Tarts" Is English.
Lemon Tarts.-Cream together a cup
fuI of butter and two cupfuls Of sugar.
stir in the beaten ynllxs of four eggs,
the grated rind Of one and the juice Of
TWO lemons, a dash OF nutmeg, a wine
Elassful OF brandy and the stifened
whites Of the eggs. Line pate pans
with puff paste and i'll with this mix
ture. Bake in quick oven and serve
cold The brandy may be omitted.
Banbury Tarts.-Make a rich pun
paste and cut II into pieces six inches
square. In the center Of each square
put a great spoonful OF raspberry
strawberry, currant. or gooseberry
Jam. Pinch the four corners Of the
square together so that the fruit may
not ooZe out Drop the tarts carefully
into a kettle OF deep, boiling lard and
Try quickly 20 a delicate brown. Drain
in a COlander lined with tissue paper.
And there are many, many other de-
licious sorts which my space viii not
permit me 10 give here, but which viii
be printed in this column from time to
time during the winter