New-York tribune., 1909-09-09
WHOLESOME PIE CRUsTs.
Substitutes for Ordinary Kind. with Which
Delicate Digestion Can Gone

There several substitutes for ordinary piA
crust that wholesome for persons with = deli
cate digestion. who cannot eat pastry as usually
made. but who delight IN savory meat pies sweet
tarts and duuplings
Rice and potato cr1zts arc among tho hez+ -
these substitutes, and though thew cannot ho
recommended the equals Of fine puff nss1a they
make a good crust for pies it properly prepared.
rice crust is particularly good. Wash fou-
ounces of rice and ii with pint Of milk an
ounce OF butter and and a half ounces Of
sugar Simmer the mixture until II becomes a
thick, stiff paste and the kernels of rice have
melted into a mass. It will take about one and a
half or two hours. When all moisture is cooked
ont remove il from the fire and pound to q nasts
with potato masher press through A potato
ricer- Have ready deep tart tins or small Guns
a little larger than custard cups Butter them
well. Dredge -four over a pastry board place tho
rice paste on and pat out With the hands after
Touring. or roll out With the rolling pin The na+-
ting is better than the rolling as it does not re-
quire so much -four. As little -four as possible
should be used. As this kind of crust is whole
some it can be used IN thick layer II breaks
apart easily and cannot be rolled too thin wtthout
a good deal OF -four
Cover the bottom and sides op The I,,,,+,-, 49,
with LAYER Of it. Fill with sliced svaetAred
peaches or some other fruit that has becn r,ixa5
With sugar. Cover the tops with LAYER of the
crust ard press the edges against The sides as for
ordinary pie crust Brush the surface over with
tops are delicate brown Serve hot or cold
II is better 10 use this for deep pies slIch
as cobbers. and for these a casserole or puddine
dish is pest If the filling has not rich flavor of
its own. the crust may Re attractveIy favored in
some fashion. with strip Of orange peel or lemon
rind. hit of stick cinnamon or vanilla Add the
havortngs while il is cooking and remove the fruit
rind or cinnamon when it is taken from the stove
Meat pies may he made with ice crust ~ this
kind. Leave out the sugar and sweet iavorings A
neat that Is especially appropriate is chicken
a potato paste like of rice does not become
heavy when soaked with juices. and Is nice for
meat and vegetable pies Boil and Train some me
potatoes. then shake the kettle containing them in
the open air to make them IIealy PUT them
through potato rioer. mash 10 a paste and weigh
To every pound add very scant half cupfu of
cream. enough 10, make thick paste If no
moistening used. the potatoes after washing are
Butter deep earth,n pudding dish with a liberal
quantity Of butter and with a large spoon press
part of the potato paste over the bottom and sides
of the dish SO as make hin layer. Brush
melted butter the inside surface and let the
crust bake until delicate brown. Then MI with
meat filling OF some savory kind. as for ordinary
meat or chicken pies. Have ready houTed board.
Put the rest of the paste the board and dredge
with flour. then press roll it out layer
cake turner and place it me filling in the pie
Brush the top literally with rnelted butter, and
brown in the oven. Serve hot cold