New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1911-11-28
81 News Of ntGrgSt &4'
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Good pies demand good crust-shorter
than any temper, easier broken imam
promises Make II by Nj. Soyers recipe
then surely 1t will be up to grade here
is the recipe: Take one pound OF hour'
three-quarters Of a pound of butter. MIX
the flour with water and stir lightly unt'
the consistency of butter. Leave TINS
dough for half an hour, then hatten WIN
your hand and lay your butter on the Top
of the paste Then fold four-corner way
and give II two rolls. as usual Leave
your paste in a cool place for forty-hve
minutes. and then roll twice more. Leave
fl for forty-fve minutes and then roll
twice again.
For the filings. remember that mlnce-
meat cannot possibly be too rioh nor
sweet so even though It may be nome
made add spoonful of sugar. dots OF
butter. the juice of lemon, or table
spoonful of sherry or sparkling cider to
each pie before putting on the top crust
For apple pie. slice firm high favored
spp,es thin. after peeling and coring them
thus the slices will be in rings. Drop
them in cold water while you make a thin
syr,n. using a cup of water, two cups OF
sugar n little nutmeg, mace ana gr%ed
lcmcn peel skim well at the hrst polihs
UP, then drop In the apples anu coo OF,
quickly until done. Keep the IIhss %
whole as possible and lay lattice crust
over them-they should snow through
There are are almost as many brands Of
pumpkin pie as OF politics. ms one MAJ
the merit OF being easily made. Beat four
eggs verv light, add two rather scant cups
OF sugar, half a cup OF creamed outter, q
pint OF rich sweet milk, pint OF stewed
and strained pumpkin, ana half tea
sLcon each of ground mace. alspice ana
cinnamon. also a little nutmeg n YOU IKE
the tang of it. Mix well and bake IN q
single crust. Let cool and sprinkle thcRly
with sugar or cover with frosuhs Oh
meringue. -
Bake all your pies in bags; it may seem
eXtrava CANT hut the gas saving more than
pavs for the bags Use thin pie tins. Roll
out and NIL as usual Set pans INSIDE
bags and get the bags on trivets. COOK TWO
pies AT once, nut SHIFT them midway the
cooking, from upper To lower smell, aho
vice versa Thus they will brown top ana
bottom Grease the bags but lightly un-
derneath: even though they crisp, there II
Goes not harm. The essential thing Is 10
Keep tho upper surface covered and main.
tain steady heat. Have the oven not al
frat. but slack heat half after litte-as
coon as the bag corners sho" rather
brown Average pies with average heat.
require twenty-five to thirty minutes. Make
peep holes on top I'm the bags when you
think the pies are done; If not brown
CROUCH. raise the heat wee bit and cook
To make the cider cup. cut thinly the
yellow peel from six oranges and six
lemons. squeeze out the Juice and put II
with the peel and three cups OF sugar.
Make a gallon of sweet cider very hot, but
do not let II boil, pour 1T upon the peels
and Juice. and let stand in a cold place for
twenty-four hours. stirring II several
times. The peel can he strained out but
II looks rather pretty I'm glasses.
For tea lemonade. take the Juice OF
dozen well washed lemons and three sweet
oranges. cut the squeezed fruit in rings, and
: add IL to the Juice. Put in five cups Of
sugar and strain over the whole gallon
and a quarter Of weak tea. boiling hot
then add a cupful Of rum. This also is bet
ter for standing-it keeps several days in
q cold place. The rum can he omitted il
there are scruples regarding H. In that
case the strained juice of q pineapple that
has been shredded and allowed to stand
Nv enty-four hours I'm sugar can take It's
place. Dilute this one-fourth with min
eral water in the glasses. The cider cup
docs not suffer If treated the same way.
Copyright 1911 BY the Associated Literary
Press