Evening star. [volume] (Washington, D.C.) 1854-1972, 1915-12-20
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English Apple Tart.

Feel and core tart apples, put into a
large saucepan, cover with boiling wa
ter, stew gently until the apples are
tender but unbroken. Line the edges
of deep pie tin with crust, then fill
the center Of the dish with apples.
dropping into the center of each a
spoonful OF orange marmalade. Cover
the top of the dish with strips Of pas
try arranged lattice ia shion and bake
quickly until brown. Serve hot.
Russian Apple Pie.
Peel and core eight large tart apples,
put into a baking dish with little
water and bake until tender. Press
through sieve into a large bowl and
set aside to cool and chill Add three
quarters of a cup of sugar and the
whites of four or five eggs beaten
stiff, with few grains of salt and a
little lemon Juice and grated peel to
season. Beat this mixture until very
white and light, turn into buttered
dish and bake about twenty minutes.
Serve hot with sugar and cream.
Boston Apple Pie With Cream Cheese
Line a pie plate with good crust. then
fill with tart apples stewed, pressed
through a ricer and sWeetened.to taste.
Season with nutmeg or cinnamon.
Press a cream cheese through ricer
and add to 1t a scant cup of rich cream
whipped stiff. Season lightly with salt.
Put this into a pastry bag or stiff paper
funnel and press onto the top of the
pie in fanciful pattern.
The Perfect Lemon Pie.
Few cooks know how to make per-
90 Il al
ways be baked first in order that 1t
may not soak the juice. The filing is
made in this way: Stir into a cup OF
boiling water one Tablespoonful OF corn
starch dissolved in cold water. COOK
until clear. Add one cup of sugar. one
tablespoonful or butter, the yolks Oh
two eggs well beaten, and the grateu
yeilow rind anu juice OF one large
lemon. Cook two minutes longer and
pour into the shell. Beat the whites
OF two eggs stun, using wire whip
TO entangie as mucn air as possible,
add two taDlespoonfuls OF powdered
sugar and spread lightly over the pie
The next step IL where so many other
wise successful cooks fail Instead
OF the meringues proving to be OF
delicate foamlike consistency, a tough.
ieathery compound IL the result. The
trouble is in the heat Of the oven. the
aipumcn OF the egg requires slow
cooking-so slow as to resemble a dry
ing rather than a baking. Twenty
minutes in an oven with the h-a.
turned off Is the usual time. Allow tho
nlllng OF tie pie to cool d little before
spreading til" meringue on. If too hot It
would tougnen the meringue. Under
these favurIng conditions the result
wall be a tender, deilcate meringue tina.
Will retain its original thickness.
Chocolate Pie.
Bake a crust the Same as for the
lemon pies. FIJI with a chocolate NIL
ing made after the recipe given; bake
in hot oven until a crisp brown. cool
slightly, then cover with a meringue
made as for the lemon pic and puff and
color slowly in a cool oven.
Chocolate Filling.
Put one cup of milk with a pinch OF
salt and a square and half Of grated
chocolate in the double boiler. When
hot and smooth, stir in two level table,
spoonfuls of -four moistened in cold
milk. Cook. stirring constantly. until
smooth and thickened. then cook ten
minutes longer. Mix the yolks Of two
eggs with Ave tablespoonfuls of sugar,
pour the hot mixture over them, STIR
ring well; then retun to double boiler
and cook two minutes, stirring con-
stantly. Cool, flavor with vanilla and
cinnamon. put into crust: bake ten
minutes, cool again and cover with
meringue.