The evening herald. [volume] (Albuquerque, New Mexico) 1914-1922, 1915-06-28
E FRUITS IN
GOOD SUMMER PIES

FTER all the other desserts have
IA been tried, one turns to the
q good oid-fashioned pie as a de-
pendable standby which seldom fails
to please. n the crust is good and the
nilipg well favored.
At this season OF the year there are
a number of fresh fruits that are eX-
cellent for picmnking. Strawberries.
carefully washed. halved and well
sweetencd, make very good pies. but
many people spoil the pie by cooking
the fruit and thlckening the juice
with %cornstarch hcfore turning into
the pie crusts. thus destroying all OF
It's good flavor, Cherry Milling may
be made IN the same way. and blue
berry hlling also. Ruspberries and
currants make n good pie II one does
not object 20 the seeds.
Peaches are good In pies. and spir-
ed pears are often used. Grated pine
apple b. sometimes put In a custard
pie, and there are "A few other combi-
nations familiar IN dNerent localities
Pie Crust-Just @ few crust hints
may be 81 service to the young house-
Keeper. az the crust IL the principal
art In pie-makiug. Pun paste IS. OF
course. the ideal crust. but II takes
much practice to make perfect. and
the rovice ogght not to attempt u
before she ~ proficient In making
good plain crust.
A good crust for pies In made oi
three cups of siftcd -four. a generous
pinch Of salt and a saltspoon Of bnk-
ing powder. one up Of cream ana "a
half cup Of butter. slit the lour, salt
and powder together. ana add the
cream. mixing 90 "a rather arm paste
Flour the board and roll the paste out
thin. spread the outer on u and told
in three layers; hen roll out thin
again. fold and roll once more, then
line the pie plate put In the hllins'
Roll the crust again Tor the top crust
cut "a pattern In the center, lay II On
the pie, press the edges together n
trim. then mark the edge with a sll-
yer fork by way ~ decoration. The
pusto that De- left over may always De
used up FOR tart shells or for % pie
that has no top crust.
Blackberry Jclly pie- Squeeze three
boxes Of ripe hlackDerricH AFTER
slightly warming them. and To each
pint ~ juice add a pint OF sugar boil
about 90 minutes. ana when cool MI
the pie thrco-quarters fun. The rest
of the jelly may he put into glasses
for future use. when the crust 10
done. remove the pie and let u cool
then spread the top With "A good mor-
Inguc, brown In the oven and let Il
stand and get cold.
very Rich Lemon Ple-Boat the
yolks Of tour cggs with a heaping cup
of sugar, add the juice Of one large
lemon and a little OF the grated rindi
mix "a tablespoon Of -four smoothly
with one cup Of sweet milk, adding
the white OF onc egg. Pour into the
crust and make about 25 or 80 min
utes. Beat the whites sti6 with four
teaspoons Of powdered sugar. spread
the meringue owe the top and tightly
brown In the oven, Serve no or cold
Mock Cherry Pic-Chop two cups Of
%cranberrics with one cup of rnisins,
add two cups Of sugar, ono cup OF
boiling water. W teaspoons OF van
lila, two teaspoons 81 Hour. MIX
thoroughly and pour into the pie
crust bake about 80 minutes and DO
not lct the top crust brown 100
quickly. This pie Is best hot.
Apricot Plc-parc and stone haif ~
Ia four-pourd box 81 fresh ripe aprl-
cots. add 20 them two heaping cups
OF sugar ana let them stand In the
sun or In a warm place while makins
the crust sirrIuu them frequently,
When the crust Is ready pour them
into the pie, u not quite moist
enough. add a quarter Of a cup OF
cold water before adding the top
cruft. This pie IL good cold, with
plain or whipped creRm served on IT,
a good way to use up leftover crust
Is t0 roll II out thin and shape II over
weil-buttcred layer tins turned upside
down. This makes shells which
when filled with fresh fruit heaped