The labor world. [volume] (Duluth, Minn.) 1896-current, 1909-05-29

teaspoonfuIs OF sugar and half a tea
spoonful Of salt. Work in four table
spoonfuls OF butter with the tips OF
the fingers, and gradually add three
quarters of a cupful Of milk. Put this
on the board and divide In two parts
Pat, roll out and bake twelve min
utes In pie tins in a hot oven. When
takenout split and spread with but
ter. Crush one box of berries slightly:
sweeten we'll and spread between and
under the short-cake, and over it pour
whipped sweetened cream. Garnish
finest Of the berries. &&>f d
=. Pineapple Pie. - =
Chop half pint of pineapple. Beat
to a cream one cupful Of powdered
sugar and half a cupful Of butter, and
add the yolks of two eggs we'll beaten.
Lastly add the whites of eggs, beaten
to stiff froth, and mix very lightly.
Turn into pie plate and bake under
crust only. -
All berry pies are made in about
the same manner. After the plates
are lined with crust, fill as full as you
can with berries and dredge over
them about half a spoonful Of -four
and two spoonfuls of sugar and two
of water. If the fruit is very sour,
use more sugar. Cherries and cur
rants do not require water. To keep
the juice in, cut the upper crust a.
little larger than the plate and raise
the edge Of the under crust with the
blade of a knife, and lay the upper
crust under it and press down.
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 a cupful of sugar
and sprinkle over two spoonfuls Of
flour. Wet the edge of the under
crust before putting on the top one as
some say this will prevent the Juice
from running out.
ChiIdren's Fruit Pie.
Use a pudding dish of crockery or
enamelware, and place in the center
teacup without a handle, upside down,
II you use peaches, peel and cut them
in small pieces, filling up the dish all
around the cup. Sweeten with sugar
according to the tartness of the fruit.
Add few spoonfuls of water and a
dredging of flour. When you use
apples, cut them up fine and heap up
the dish until a little above the cup.
sWeeten and add some spice, and put
little pieces of butter all about the
top and very little water. Cover
the entire top Of the dish with crust
and cut Sits at intervals; or prick
holes in the crust. Do not remove the
cup until the pie is served at the table.
when you can insert the blade of
knife under the edge of the cup, which
will allow the air to go in and release
the juice, Of which you will find you
have a curful and the fruit will be
delfciously steamed. This kind of
pie will not harm the digestion of
anyone. It should be eaten cold.
HuckIeberry Pie.
Line the plate as for other pies, fill
With the berries, sugar slightly, put a
little piece of butter in, pinch of
salt and ore teaspoonful of vinegar
Sprinkle . title flour on the under
crust before filling. Cover entirely or
make straps of the crust over the top.
Blackberry Pie is made same as
above, without vinegar.
Elderberries can be used in the same
way for filling. :,s.~7. = : >c>,I
~ Peach Pie Custard. r:
Line deep pie tin with plain paste
and bake: Pare and quarter. four ripe
peaches Put one and a'*half cupfuls
of milk in double boiler, and when
1t is scalding hot add two well-beaten
egg yOlks.. Put with them four table
spoonfuls Of sugar and pinch of salt
Stir constantly until it thickens, but
do not let boil. Take. from the fire.
add one teaspoonful of butter and
teaspoonful of vanilla and stir thor
oughly. Spread the fruit in the pie
dish, pour the custard over and cover
with mer;ngue made of the whites
of three eggs and two tablespoonfuls
Of suga". Bake in a slow oven and
serve very cold
Banana Pie.
Line your pie tin with paste and
bake in oven. When done slice in two
small bananas. Make custard with
one pint of milk, two tablespoonful of
cornstarch, the yolks of two eggs, two
tablespoonful of sugar and little
vanilla. Pour the custard over the
bananas and spread with the whites
of the eggs, which have been beaten
stiff. Place in oven until a delicate
brown on top.
Custard Pie With Nuts.
Make a custard pie in. the usual
manner; take about twenty walnuts,
chop and add to the custard. This
will color the pie darR but the flavor