Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-04-27

told of more than one of the
men of prominence in politics and finance
that their first request on landing in their
native country after European travelling
was for a piece of pie. In view of TINS
fact no real American cook amateur or
professional is really worth her salt IL
she can't make pie.
The double-decked variety of pie, with
its ofttimes soggy undercrust and some
times Ieatheroid upper section, is no easy
matter to construct, and is. to say the
least. sometimes indigestible. But the
single crust pie-the shell pie which will
answer the cravings Of the most pie al
dicted man-is easy to make ana is not al
all indigestible.
The indigestibility of the pie usually
lies in the sogginess Of the undercrust In
the shell pie the crust is baked sepa-
rately. and can be as dry and crisp as
you please without fear of overlooking
the rest of the pie.
One woman, who couldn't master tne
usual recipe for pie crust, tried the plan
which campers often resort to of using
a sort of "glorified biscuit dough" for
the purpose-and there is no danger that
this will not turn out WELL Mix and SIT
together a pint of flour. a teaspoonful of
baking powder, one-half teaspoonful of
salt. Rub into this two heaped table
spoonfuls OF butter and two heaped Ia
blespoonfuls of lard, and make into a
soft dough, moistening as needed with
cold water. Roll this as the usual pie
dough into as thin a sheet as possible.
and place it on buttered pie tin, cutting
around the edge with sharp knife.
Moisten a silver fork and press around to
keep the dough from slipping from the
tin. or. better still. press around with
the thumb.
Allow these crusts to bake in a mod
crate oven until they are thoroughly light
and crisp. They can be kept several days
! In a dry covered box and form the basis
| for many delicious desserts.
The old-fashioned berry pie that bub-
bled rich purple juice from it's upper
! crust and emitted savory odors of good
ness when it was baking has found a
peer in the single crust berry pie.
To make this use ripe, though not nee
essarily large, fruit. Pick the berries over
carefully, and after washing them drain
them on piece of cheesecloth to make
them as dry ais possible Have one of
the crusts baked to a delicate golden
| brown, and just before serving fill it with
the berries Have half a pint of cream,
whipped stiff and sweetened to taste, and
| pile this on the berries and serve.
| Instead of fresh berries fresh and very
used with good results. In place Of the
| fresh peaches canned peaches, drained
thoroughly from their juice, can be used
| Add them to the crust just before serv-
| ing.
To make a delicious lemon pie use a
| pie shell baked in a small, deep tin. The
shell should be cooked through, but not
| Drowned. Make a lemon filling as fol-
! lows: Mix a heaping tablespoonful OF
| -four or cornstarch in a cupful of water
and add a tablespoonful of melted but
| ter, a cupful of granulated sugar. the
grated rind and juice of one large lemon
and the beaten yolks of two or three
eggs. Cook these ingredients in a dou.
| Bile boiler to a thick custard. stirring 1t
! constantly Stand away from the fire
until cool. Then turn the filling into the
crust and return it to the oven to set the
| filing. Be sure not to leave 1t in long
enough to burn the crust.
| When the filing Is set remove the pie
| from the oven. cover with meringue
| made from the whites of the three-or
! two-eggs, and return to the oven, leav-
ing it in just long enough to tint the
meringue a delicate biscuit color. Keep
it in cool place until serving time.
| An orange meringue pie. made by sub
| 1t is more savory IL the grated rind of
| half lemon and half an orange and the
J juice of a lemon and orange are used to-
gether.
| The best way to make a meringue is
as follows Have the whites of the
| eggs very cold and beat them, with a
| pinch of salt, until they are stiff. Then
| add granulated sugar-a tablespoonful
| and a half to each egg white. Beat
| thoroughly after adding the sugar, as
| this makes the meringue firmer and less
| likely to fall.
| Most of the success Of the meringue
| depends on the making. but the cook
| ing is also important. The meringue
| should be Drowned in a rather slow
oven. and when 1t is Drowned it should
| be cooled slowly. A sudden change from
| q hot oven to q cold pantry window
| makes 1t shrivel and fall. When a gas
| when the meringueAs done and the pie