Honolulu star-bulletin. [volume] (Honolulu [Oahu, Hawaii]) 1912-2010, 1914-04-20
MAKING ART
NOT DIFFICULT,
DECLARE EXPERTS

Z - !
The arr Of pie making is not diff.
cult to master if one first learns a
few simple fundamental rules. AS the
making of really good pie crust
seems TO offer the most difficulties 1t
is we'll to begin with that first. for
no pie is good. no matter how deli
cious the filling, if the crust is soggy
or tough, and it need never be either
if care is taken to follow this rule
The amount given will make the up
per and lower crust for one pie:
To one cup Of sifted flour add one
fourth cup Of lard, Crtsco or Othe!
shortening. mix we'll and add just
enough cold water TO mOisten. The
exact quantity will depend on the
kind of flour used. But use the
smallest possible amount, just enough
to stick the flour together, making a
rather hard instead of a soft dough,
and. the pie crust will always be a
tender, flaky success.
Then, when mixing, instead of u.s.
ing the fingers or cutting the lard in
to the flour, with a knife. use four
tined fork. The work can be done
in less time and with better results.
For fruit or berry pie, use an up
Der and lower, crust and fill before
baking. Before putting on the upper
crust prick the center of the crust full
of. holes to. allow the steam to. es-
cape. Wet the edge OF tha lower crust
with! a little milk or water, put on the
upper crust and pinch the edges firm,
ly together. But for a, cream pie use
only one crust: and bake bafore fill
ing. But before putting In the oven,
prick the crust all over with, q. fork,
or the heat will cause 1t: to puff, up
out of shape. -4 - =.
IL fruits. Or berries. are TO. be- used
the filling Is very simple matter.
|Sweeten or flavor the fruits or berries
as you would for a sauce, OF for a. tart
fruit one cup Of sugar TO- a pie is a
good rule; while if the berries are
very juicy mix one tablespoon of flour
with the sugar before adding to the
berries. Il. H.. .s. .y.A,,-,. ~ -
A cream, filling. is somewhat more
difficult, but may always De made sue
cessfully if care; is taken to- follow
this; rule. : .-., go .t.@J -
B.. Put in q double boiler one gamer
Gus pint of sweet milk and one-half
cup of sugar. While THIS is heating
beat together two egg yoiks and one
half cup of sugar. till light and
creamy, then add one heaping tea
spoon of cornstarch mo;stened in; a
little cold milk; flavor beat all to-
gether and gradually add to the hot
milk, stirring all the time and keep
stirring until taken from the stove
otherwise it will thicken in the bot
tom of the. dish first and burn. Boil
about two minutes.
Have the crust al ready bake dand
if possible cooled, pour in the filling
and, let cool while preparing, the mer
ingue. Take the whites of the two
eggs, the. wolkst of which were used
In the filling, and beat to a. stiff, dry
froth. The work is quickest done
with a Dover egg beaten. Then add
two tablespoons of graduated sugar
tthe rule. is one tablespoon, to each
egg white, and beat to stiff, dry
froth again. II wished. a drop, of fla
voring may be added, but this is not
necessary. Spread on the pie with
a knife and place in the oven tc
brown. This. should take four or five
minutes. II care is taken to beat thu
whites to a stiff froth each time the
meringue will never be tough Of
striIgy, but will always be tender
fluffy and delicious.
/ When the pie is taken from thu
oven place in a moderately warn
place out of g. draft, as draft of cole
air might cause the mer:ngue to fall
also place so the air can circulate
under the pie pan; this prevents the
crust from becoming soggy, keeping
lit crisp and tender. Placing on twt
inverted cups answers very we'll
Many different kinds of pie may b.
made, using the same cream founda
ton. For a, cocoanut PIE, stir one
half cup shredded cocoanut into thu
filling just before taking from tn,
stove and sprinkle a handful of tn,
EcocUanut on top of the meringue be
tore placing in the oven. Brown well
and this is as pleasing 70 the eye a
to the palate,
For lemon pie, beat the gratet
rind and juice Of one :emon into tn,
egg and corn starch before adding
to the boiling milk. Never add lemol
directly to milk, as it would cause
tc curdle, but mix thoroughly wit
the egg first. This is as good lemOI
pie recipe as can be found.
Chocolate pie may ne made by dis
solving one-half cup OF chocolate o
one-fourth cup of cocoa in a littl
milk or water and adding to the cue
tard filling.
Each of these pies is distinctly di
ferent, but all use the same deliciOu
cream foundation, and after the use
has become proficient individual tast
will indicate various other combine
tons. A meringue is used on a,
cream foundation pies.
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