The Washington herald., 1914-05-05
- A PAGE FOR ALL THE FAMILY -
PIE MOST ACCEPTABLE
OF ALL DESSERTS


at any time OF the year. Just now. the
rich substantial filings Of sweet potato,
mince meat. and pumpkin are giving
place to rhubarb. this in turn to be fol-
lowed by cherry. apple. and berry pies
galore as the summer comes on
1t is now being prophesied that as the
feminist movement advances, the neces-
sity Of caJoIing man through his appetite
will lessen, but as 1t Is barely possible
that woman herself will acquire some
of his pet weaknesses, the pie habit
| seems in no danger of Immediately be-
coming thing of the past. and II Is
quite as important today for every woman
| to master the secret OF a good crust, as
II was before the sex began its insistent
clamOr for the vote"
The simplest formula as well as that
easiest to remember, calls for ingred-
tents in this proportion: To two cups OF
| -four use one cup of shortening and
half a cup of water. That is, twice as
much shortening as water. and twice
as much flour as shortening. scant
half teaspoonful of salt should be sifted
with this quantity OF flour.
Pastry flour should be used. IL possible,
as II is not only smoother and softer
than ordinary flour, but makes a whittier
crust. Butter, lard. or suet may be used
as shortening. out equal parts Of the first
two is a successful combination, giving
the consistency Of a larc paste and the
flavor OF one made of butter. With a
rich filling like lemon meringue a light
fiaky crust should be used. while for
hubarb. apple. and other simple filings
a richer pastry is needed. Any butter
used should be well washed and creamed
before being worked into the flour. Both
shortening and water must be ice cold.
Glass slabs to be used as moldIng
boards are now for sale in the house
furnishing departments of up-to-date
shops. although the marble top of a
washstand Of the mot old enough TO
be antique: too old to be new" vintage.
will be found TO answer every purpose
Of the housewife who prides herself on
keeping up with modern ideas. Rolling.
pins OF three varieties are available at
prices ranging from 10 cents TO 81. The
former price is asked for a small one
Of the old solid wooden style. For 20
cents an improved wooden one can be
purchased having a steady pin about
which the roller turns il Is moved
across the pastry. The rolling pin de
luxe is Of this type. also. but is hollow.
made OF glass. and filled with ice water
be fore work is begun.
When pies are to be baked in the
af'c. NOOn the pastry should be prepared
~h0u the morning work is done, COW
cred with parafine paper on a clean
towel. and put near the ice or in a
cold place until the time comes to use
4. For hurry-up baking. crack a guam
tity OF ice and cover part Of it with
clean towel On this lay the pastry ano
cover part of 1t with another clean
towel holding more ice. This iCe-pastry
sandwich should stand for at least ten
minutes before work is continued
Pastry should be rolled in but one
dir rhction-preferably away from the cook
After the first rolling. dot the crust
with bits OF butter. fold it over. and roll
lightly again. Repeat this until II seems
Of the right consistency. Cut il slightly
larger than the pan. as IL will shrink in
baking. and have it about a quarter Of
an inch thick The use OF perforated pie
plates will insure a diGestihle we'll
Drowned undercrust IL other directions
have been carefully followed.
When making rhubarb Of any fruit
pie which must be thickened fill the
lower crust always at the last minute.
that II may not get soggy from stand
ing; sprinkle the fruit with sugar to
set tie juices free. and then with corn
starch. before putting on the upper crust
or Criss-Cross pieces of pastry. The oven
should be hotter in the bottom that at
the top. that the under crust may he
well baked. The upper crust is often
made richer than the lower and holes
are cut in it to prevent its burstina-
Many cooks brush this crust with the
well-beatcn yOlk of an egg. while others
add a teaspoOnful Of sugar and twice the
bulk of the egg in water. mix II well.
and put il on when the pie is almost
done, the object being to give a rich
golden brown glaze For lemon and
cream pies. bake the under crust before
putting in the filling Little holes cut
here and there in the pastry will keep
it from rising in blisters
Puff paste is used for especially rich
pies. patty shells and tarts. To be good.
it should be light and rise well. Butter
is the only appropriate shortening and
three-quarters Of a pound to one pound
Of flour is the lowest proportion that
can be successfully used. An even GUau-
tity results. AS the amount of ice water
depends upon the quality of the flour.
no definite rule can be given. Too little
makes tough dough and too much Pre-
vents flakness. so the cock must use il
very cautiously indeed and profit by her
own experience. This paste must be
handled with a quick. delicate touch. the
idea being 10 obtain alternate unbOken
layers of butter and dough Above ALL
see that the oven is hot. for all your
work will be wasted"if the paste does nol
rise Immediately. On the whole It is a
good plan to bake small sample before