Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1910-11-08
Pie Pointers and Pies.
PIE PASTE.


Mix into the -four evenly one-half cupful
of lard. Wet with enough ice cold water
to give the right consistency to roll
evenly. When rolled out the first time
take level tablespoonful of butter and
spread it over the rolled paste. Then
fold twice and roll out again. Repeat
this process once more and the paste is
ready to be used.
One of the essential things to remem
Der is to have tho ingredients for the
paste a. cold as possible, particularly
should the water be ice cold.
Never pu, pie paste directly on the
ice. Ii IL is necessary for it to stand for
q short time, fold in cheesecloth, place
in covered dish in a cool place.
In baking a pie with two crus's he
sure to moisten the edge OF the under
crust with water before putting on The
upper crust if y0n would prevent your
pie from running over.
II the pie plate is busted with flour
before the paste Ia laid on the plate there
will be no difficulty in its easy removal.
The oven should be piping hot when
pie is first put in'o il. Then the heat
should be moderated after the first three
or four minutes. All egg and milk COM
binatiOps should be cooked at low
temperature.
In making meringue for pies beat the
whites of three eggs until stiff, add
gradually four tablespoonful of powder
ed sugar and flavor with either lemon,
vanilla or nutmeg. The meringue of this
kind should be cooked about eight
minutes in moderate oven. IT it. IL re-
moved before thoroughly done the eggs
will liquify; if the meringue is tough 1t
has been cooked too long.
In making a pie with two crusts be
sure that missions are made in the top
crust in order that the steam may escape
When making pies If you will grease
the pie plate with a little butter it will
make the bottom crust brown and tlaky
and thus prevent the crust from becom-
ing soft. The pie can also be removed
much more easily from the plate if this
Is done.
CUsTARD PIE.
Three eggs, two-thirds of cupful of
sugar, one pint of milk, a tablespoonful of
salt, dash of grated nutmeg. Beat the
eggs with the sugar and add the salt.
Slightly warm the milk and stir all to-
geiher. Pour into a plate lined with a
rich crust, dust over with grated nutmeg,
place in moderately hot oven and re-
move as soon as the pie is set.
CHOCOLATE PIE.
Three eggs, one pint of milk, two
tablespoonful of grated chocolate, two
thirds of a. cupful of sugar, pinch OF
salt, teaspoonful of vanilla. Moisten
the grated chocolate with little of the
milk and melt. Beat this up with the
eggs and sugar, add the salt and the re,t
of the milk slightly warmed. Flavor
with teaspoonful of vanilla, pour into
a plate lined with rich crust and bake
the same as custard pie. When cold
cover with meringue.
LEMON PIE.
The Juice of one lemon, one large cup
full of sugar, butter the size of walnut,
two tablespOonfuls of flour, two eggs,
one cupful of hot water, one saltspOon-
full of salt. Mix the flour with the salt
and sugar and add to the beaten eggs.
Melt the butter slightly and with the
Juice Of the lemon and little of the
grated peel, together with cupful OF
hot water and pinch of salt, add to the
beaten eggs. This can be baked with
two crusts or with one with meringue
on top.
APPLE PIE.
Six tart apples, one cupful of sugar,
one tablespoonful of butter, one tea
spoonful of cinnamon or nutmeg, one
tablespoonful of water. Pare and slice
the apples and place in plate lined
with pie paste. Sprinkle over the cup
full of sugar and dot the whole with the
butter, adding the cinnamon or nutmeg
and the tablespoonful of water last.
Cover with top crust and bake in
moderate oven from twenty-five to thir-
ty-five minutes.
RRUBARB PIE. NO. !.
Two cupfuls of rhubarb cut in small
pieces, one cupful of sugar, two table,
spOoufuls of -four, one egg, one table
spoon of butter, one saltspoonful of salt.
Wash, peel and cut into small pieces
enough rhubarb to make two large cup
fuls. Into this stir one cupful of sugar
with which has been mixed one table
spoonful of flour and the salt. Stir in
one thoroughly beaten egg and place all
together in deep plate lined with paste.
Add the butter last and cover with top
crust. Bake in moderate oven.
RHUBARD PIE. NO. 2.
Two cupfuls of rhabarb, one cupful of
sugar, one half cupful of chopped raisins,
one tablespoonful of -four, one egg, one
tablespoon of butter, one saltspocnful OF
salt. Stew the rhubarb and the raisins
in little wal or and when soft add one
cupful of sugar mixed with one table
spoonful of -four, one beaten egg, the
salt and the butter. Line a deep pie
plate with paste, over which sift one
ia bles poonful of flour. Add the mixture
and bake. When done, cover with a
meringue.
CHERRY PIE.
Three cupfuls of sour pitted cherries,
one cupful of sugar, one tablespoonful
of butter, two tablespoonful of Hour,
one teaspoonful of lemon juice, one salt
spoonful of salt. Line IA plate with pie
paste, sift bit of fiuur over the bottom
and then turn in the pitted cherries. Mix
the -four and sugar and salt together and
cover the fruit with it. Place bits of
butter about, sprinkle the lemon juice
over, add the top crust, moisten and
press the edges firmly together and bake
in a moderate oven for twenty-five
SOUR CREAM PIE.
One cupful of thick sour cream, one
cupful of sugar, one egg, one cupful of
chopped raisins, one teaspoonful Of Gin
namon, one teaspoonful of cloves, one
of salt. Beat the egg thor
oughly and add to it the sugar. Then
stir In the cream thoroughly. The
chopped raisins should be added next,
then the spices and salt. Bake in a
moderate oven with either one or two
crusts. If baked with one crust spread
over the top just before serving cupfu'
of whipped cream which has been slight
" sweetened and favored with vanilla.
STRAWBERRY PIE.
Three cupfuls of hulled strawberries.
one cupful of sugar, one tablespoonful of
-four, one tablespoonful of butter, one
of salt, one tablespoonful of
lemon juice. Line pie plate with rich
paste. Sprinkle little -four In first
aud then turn In the berries. Mix the