The labor world. [volume] (Duluth, Minn.) 1896-current, 1909-05-29
CHOICE RECIPES FOR
, THE HOUSEKEEPER
Selected, Purloined and Gathered From
the Best Culinary Authorities
Of the Day.


Of tho Day. -
10y Making a Good Pie. p.
This much abused article Of diet
need not be unwholesome if it be
rightly made and judiciously used.
would not recommend pie as a dish
Tor breakfast, save in the case Of the
farmer, who will spend the morning
In active work in the open air, which
puts him in condition to digest almost
anything. But as dessert for sim
Is not to be despised.
In the first place, take great care in
making the pie crust, as that is the
part apt to disagree with delicate or
impaired digestion. Some housewives
say If made with cream the crust
never fails to be light and digestible.
and it is so easily made, too. Just a
little salt and as much thick cream as
will be necessary to mix with enough
flour to make the quantity desired. :
The temperature Of the oven is a
very important matter that must be
considered if you wish your pie to be
wholesome. Nothing is quite so indi-
gest1ble as slack-baked pie; and
one that has cooked too quickly, with
the crust burned and the filling only
half done, is almost as bad. Most
pies are better for being cooked in
moderate oven. Apple and mince
need about an hour, squash and
pumpkin almost as long, berry pies
forty minutes, stewed rhubarb and
or
in rather1quick oven. Custard pie
is more uncertain than any other kind,
and will lhave to be watched; when
the center gets firm remove from the
oven. Lemon pie will take little
over half an hour.
Pie Crust Made With Lard.
Place In bowl one and half cup
fuls of flour, one-quarter of a cupful
of butter, the same amount of lard
and one small teaspoonful Of salt
With a sharp knife chop the shorten
Ing through the flour very thoroughly,
after which add just enough ice water,
or very Geld water, to hold the mix
ture together( from one-quarter to
one-half cupful is sufficiently. chop
ping all the time until 4 smooth dough
is formed, which should be allowed to
stand in a cold place for a day before
using.
Pastry for One Pie.
Mix one tablespoonful of salt and
one saltspoonful Of baking-powder
with one heaping cupful of pastry
flour, and rub in one-quarter of a
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 a .cupful:
sprinkle with flour and fold over and
roll out. again: Rolf up like jelly
roll. Divide in two parts and roll to
fit the plate.
Summer Mince Pie.
Into your mixing dish put one cup
full Of, rolled crackers, one cupful Of
sugar, one cupful' of molasses, one
cupful of water an done cupful Of
vinegar Cf very sour, put less). Mix
these very thoroughly, then add three
tablespoonfuls of butter, one tea
spoonful of cinnamon, the same
amount of nutmeg and salt each, and
one cupful Of seeded and chopped raj
sins. Two well-beaton eggs mixed
through it all. This will make three
pies. Bake in two crusts.
Raisin Pies
Boil one pound of 'raisins, one cup
full of molasses and one quart Of water
together for an hour. Then add one
tablespoonful Of flour, a small piece
OF butter and spices to suit the taste.
Bake with two crusts. This quantity
will make three pies. Of course, the
raisins must be stoned before boiling.
Rhubarb Pie. !
Cut the rhubarb into half-inch
quart add a half gill of water, and
stew until tender. Remove from the
fire, add sugar abundantly and
piece Of butter for each pie. Pour
into deep plate with a strip of paste
around t..e rim; core and bake.
Slowed 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 cornstarch
with little water, and add also a
f1avoring of lemon and 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 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 deep pie plate with pie crust
and prick it in several places. Bake
to a. delicate brown When done take
from oven, fill with crushed sweetened
STRAWBERRIES and spread whipped
cream or meringue over the top. Or
1t can be made in still another way by
placing one quart of sweetenedi ber-
ries, favored with two Tablespoonful
Of sherry, into deep baking dish.
Cover this with rich pie crust and
bake. This is. sometimes : called a
strawberry .cobbler.,N 81 srs..&s x
Strawberry Puffs. T. r." 49,. =:
Mix we'll one pint of flour, two level
teaspoonfuls Of baking-powder and a
little salt. Make into a soft dough
with milk-qh0,,k ono 0y,pF,,1 ; 1o.,A =,