Evening star. [volume] (Washington, D.C.) 1854-1972, 1914-07-12


w best materials that are the best
tasting but those given the best care
and possess such fine qualities as naky
crust, good flavor. seasoning and proper
baking Following are some Of the best
summer pies:
Strawberry Pie.
Make a good. rich pie crust. place 1t on
the bottom of pie pan turned upside
down. put some fork holes in the crust
to keep it from raising up from the pan.
and bake by itself When baked a light
brown, turn the crust onto a plate. and IT
is ready to FILL Have ready one quart OF
freshly picked strawberries. sweetened 70
taste. fill the crust with the strawnerHes,
and cover the tops of the berries with the
whites of two well beaten eggs sweetened
with sugar. Leave in the oven just long
enough to brown the whites OF the eggs.
Raspberry Pie.
Make an upper and lower crust. After
picking and cleaning. add one-half pound
of sugar to every pound Of the fruit
This pie may also be made with but one
lower crust and topped with the whites
Of eggs the same as for strawberry pie
If desired to keep raspberriss for three
OF four days, boil for one-half hour Win
the sugar and a little water
Blackberry Pie.
Make an upper and a lower crust. Mix
one quart of blackberries with six to
eight ounces Of sugar. two soda crack
ers ground fine, q little cinnamon and
salt and bake in a good oven until
light brown
Gooseberry Pie.
The berries should be stewed slightly
with about eight ounces of sugar to every
% OF corn |
starch mixed with water just before
taking of the fire. When cool. place in
a covered pie tin with strips of the dough
across the top. This pie may also be
made without stewing the berries. Then
all the ingredients must be mixed TO-
gether and some cake crumbs sprinkied
in the bottom of the plate Cover en-
tirely.
Red or Black Currant Pie.
First stem the currants. When the
lower pie crust is half baked. add the
ripe currants mixed with six ounces OF
sugar to each pie. and finish baking
Now make a meringue of one pint OF
egg whites and two pounds OF sugar
Place strips across the top In latuee
styie SO that the berries show through.
Bake in hot oven until brown
Green Currant Pie.
Boil two cups of green currants in
water enough to scarcely cover them |
add one one-quarter cups of sugar ana a
we'll beaten egg. Line and earthen pie
plate with pie crust and turn the mix
fure into it Add the top crust and bake. |
Plum Pie.
Cover the plums with water and boil un-
I'll very soft. then rub them through !
sieve and add one pound of sugar to every
pound of fruit. Bake with two crusts or
with bottom crust and strips across the
top. .f
Grape Pie. |
Cover pie plate with a rich pie crust !
and fill with. fresh white or Concord i
grapes. When half baked, put the fol-
lowing mixture on top and finish baking:
One pint of sour cream whipped, and
mixed with one-haK a. pound of finely
sifted fresh cake crumbs Bake in hot
oven and serve cold.
Cherry Pie.
After putting in the bottom crust of
each pie thoroughly mix two tablespoon
fuis of -four with one cup Of sugar and
sprinkle half of this over the bottom
crust This prevents the soaking of the
lower crust Then add the cherries, gen.
erously sprinkling the rest of the sugar
and -four on top of the cherries. Now put |
the top crust on and bake until brown
Peach Pie.
For two pies use eight halves of peaches.
three eggs well beaten; one teaspoonful
Of cinnamon one-half teaspoonful Of nut |
meg. one-fourth teaspoonful of cloves |
one-fourth teaspoonful of allspice, one pint
of milk or one cup of milk and one cup OF
peach juice and one-half cup Of syrup
or three fourths cup of brown sugar.
Mix well and bake in a moderate oven.
crust and mixture together.
Pineapple Pie.
Take one cup of chopped pineapple one
and one-half teacupfuls of sugar. one
half cup of cream, the yolks of four eggs.
one cracker rolled fine and one teaspoon
full of butter. Use the whites of the
four eggs for meringue.
Rhubarb Pie.
Cut the lower crust one inch larger than
your tin. put your rhubarb and sugar in.
sprinkle a little flour over, and then put
your upper crust on, which should be cut
the size of your pie. Now bend the lower
crust up over and pinch down tightly.