Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1909-06-08

PASTRY FOR ONE PIE.
Mix one saltspoonful of salt and one
saltspoonful of baking-powder with one
heaping cupful of pastry -four, and rub
in one-quarter of cupful of lard. Mix
quite stiff with cold water. Roll out
and put little pieces of butter about the
size of beans on the paste, until you use
about one quarter of cupful; sprinkle
with flour and fold over and roll out
again. Roll up like jelly roll. Divide
in two parts and roll to fit the plate.
SUMMER MINCE PIE.
Into your mixing dish put one cupful
of rolled crackers, one cupful Of sugar,
one cupful of molasses, one cupful of
water and one cupful of vinegar (if very
sour, put less). Mix these very thor
oughly, then add three tablespoonful
of butter, one teaspOonful of cinnamon,
the same amount of nutmeg and salt
each, and one cupful of seeded and
chopped raisins. Two well-beaten eggs
mixed through it all. This will make
three pies. Bake in two crusts.
RAIsIN PIE.
Boil one pound of raisins, one cupful
of molasses and one quart of water to-
gether for an hour. Then add one table,
spoonful of -four, small piece of butter
and spices to suit the taste. Bake with
two crusts. This quantity makes three
pies. Of course, the raisins must be
stoned before boiling.
RHUBARB PIE.
Cut the rhubarb into half.inch lengths,
without pairing. To every quart add a
half gill of water, and stew until tender.
Remove from the fire, add sugar abun.
dainty and a piece of butter for each
pie. Pour into deep plate with strip
of paste around the rim; cover and bake.
sTEwED RHUBARB PIE.
Take one cupful of stewed rhubarb,
add three quarters of cupful of sugar
and the yolks of two eggs. Blend one
tablespoonful of corn starch with little
water, and add also 1avoring of lemon
and a pinch of salt. Frost it with the
whites of the eggs after baking.
RHUBARB CUsTARD PIE.
Cut half pint of rhubarb in small
pieces and spread over the crust in the
pie plate. Make a custard of one pint
of scalded milk, two well-beaten eggs
and sugar to taste. Bake slowly, until
rhubarb is tender and custard is Drowned.
STRAWBERRY PIE.
Line a deep pie plate with pie crust
and prick it in several places. Bake to
a delicate brown. When taken from
oven fill with crushed sweetened straw
berries and spread whipped cream or a
meringue over the top. Or it can be
made in still another way by placing one
quart of sweetened berries into deep
baking dish. Cover this with rich pie
crust and bake. This is sometimes
called a strawberry cobbler.
STRAWBERRY PUFFs.
Mix we'll one pint of -four, two level
of baking powder, and
little salt. Make into soft dough with
one cupful. Put spoon
full of this dough into we'll greased cups,
then a spoonful of strawberries, then
another of dough. Steam twenty
minutes. Turn out on a platter and
serve with sauce.
STRAWBERRY SAUCE.
Cream two tablespoonful of butter;
add gradually one cupful of powdered
sugar and little lemon juice. Beat In
as many crushed berries as the mixture
will hold, and serve cold or melt over
hot water and serve hot.
STRAWBERRY SHORT CAKE.
Sift twice two cupfu's of flour, four
of baking powder, two tea
spoonfuls of sugar and half teaspoon
full of salt. Work in four tablespoon
fuls of butter with the tips of the
fingers, and gradually add three quarters
of cupful of milk. Put this on the
board and divide in two parts. Pat,
roll out and bake twelve minutes in pie
tins in q hot oven. When taken out,
split and spread with butter. Crush one
box of berries slightly; sweeten well
and spread between and under the short
cake, and over it pour whipped sweet
ened cream. Garnish the top and side
of the cake with the finest of the berries.
PINEAPPLE PIE.
Chop half pint of pineapple. Beat
to cream one cupful of powdered
sugar and half . cupful of butter, and
add the yolks of two eggs we'll beaten.
Lastly add the whites of eggs, beaten to
a stiff froth. and mix very lightly. Turn
into pie plate and bake with under crust
only.
CHERRY PIE.
Line the pie plate or tin with a good
crust; fill with pitted cherries (some
cooks leave the pits in), sweeten with |
about two-thirds of q cupful of sugar
and sprinkle over two spoonfuls of flour.
Wet the edge of the under crust before |
putting on the top one, az some say this |
will prevent the juice from running out.
HUcKLEBERRY PIE.
Line the plate as for other pies, fill |
With the berries, sugar slightly, put a
little piece of butter in, pinch of salt
md one teaspoon of vinegar. Sprinkle |
/ little -four on the under crust before
illing. Cover entirely or make straps
Of the crust over the top.
BANANA PIE.
Line your pie tin with paste and bake
n oven. When done slice In two small
bananas. Make custard with one pint
Of milk, two tablespoonful of corn
starch, the yolks of two eggs, two table
Ipoonfuls of sugar and little vanilla.
Pour the custard over the bananas and
pread with the whites of the eggs,
which have been beaten stiff. Place In
wen until q delicate brown on top.
CUsTARD PIE WITH NUTS.
Make custard pie in the usual man.
Ter; take about twenty walnuts, chop
md add to the custard. This will color
he pie dark, but the flavor is rich and