The Barre daily times. (Barre, Vt.) 1897-1959, 1915-07-17

After all the other desserts have been
tried, one turns TO the good old.fash-
tened pie as a dependable standby which
seldom fails TO please, if the crust is
good and the filling well favored.
At this season of the year there are
number of fresh fruits that are -ex-
cellent for piemaking. Strawberries,
carefully washed, halved and well sweet
ened, make very good pies but many
people spoil the pie by cooking the fruit
and thiekening the juice with eornstareh
before turning into the pie crusts. thus
destroying all Of its good flavor. Cherry
filling may be made in the same way,
and blueberry filling also. Raspberries
and currants make good pie if one
does not object TO the SEEDS.
Peaches are good in pies, and spiced
pears are often used. Grated pineapple
is sometimes put in a eustard pie, and
there are a few other combinations ia.
miliar in different localities.
Pie Crust-Just few crust hints may
be of service 20 the young housekeeper,
as the crust is the principal part in pie
making. Puff paste Is, OF course, the
ideal crust, but IL takes much practice
to make perfect, and the novice ought
not 10 attempt Il before she is proficient
in making good plain crust.
A good crust for pies is made OF three
cups Of sifted -four, a generous pinch of
salt and a saltspoon OF baking powder, !
one cup Of cream and half cup OF but |
ter. Sift the -four salt and powder to- |
gether, and add the cream, mixing to /
n rather firm paste. Flour the board 4
ard roll the paste out thin. spread the
butter on Il and fold in three LAYERS:
then roll out thin again, fold and roll 4
once more, then line the pie plate, put 4
in the filling. Roll the crust again for
the top crust. cut a pattern in the cen
ter, lay il on the pie, press the edges
together and trim; then mark the edge
with a silver fork by way Of decoration.
The paste that Is left over may always
be used up for tart shells or for q pie
hat has no top crust.
Blackberry Jelly Pie-Squeeze three
BOXES Of ripe blackbeuies. after slightly
warming them, and 20 each pint Of Juice
i'd 9 pint Of sugar; boil about 20 min.
ties. and when cool on the pie three.
quarters fan The rest Of the ieliv NAV
= put into glasses for future use. When /.
he crust j. done. remove the pie and lei /
{ cool; then spread the top with . good /,
neringue. brown in the oven and lei il !.
tsnd and get cold.
Very Rich lemon Pie-Beat the voIks /,
4 four eggs with heaping cup Of sugar. / !,
ID the juice al one large lemon and :
title Of TIE grated rinds mir . table
pooh ~ Sour smoothly with ono cur al =.
veet milk adding the white II one eer
our into the crust and bake about IS
: 30 uinutes. Beat the whites ttiH
18th four teaspoons Of powdered sarar
pread The neringus over the cop and
ghtly brown in The oFsn. Serve BOT o. :.
81
Mock Cherry Pis-Chop tuo eups 81
.nnfsfrfes vlth ore cup Of raisirs. ed
10 c1ps ~ suraf. ous cup 81 boiling
atsf. tao teaspoons Of vanilla tive tes.
lnons - HouT. Mir thorourfir and =
lrr ints ths Dc crust hals abant ~ Z.
1nutas ana ~ not ID tho TOP ssns4 =
.uwn too ouidkls Tbs % . tssf hut
srsseut ris- rarp and Ft8ns hasf Fl
.ttY sunra far cf fresh rina mnrserfa
a - fhem tuo hsarira eurs 81 sugar -
"a - fian rfsnd IN ~ sur - =
sra rlaaa ufEs ulzkinr the f-uss asar
- ftsrr FfrrurrfiF Whsr So r-srf
rsaar fuuf tter irfr fts pa 81 "a
~ ranst rrarrh I'D q rrn-fe- 81 a
q 81 eo1z wnfsr before afsinr 80 AN
~ Tt,is - - Ea.al cold utf rlsis ~
whsff.1 fFesm s1rret IN n m
A rsssa wnF e. uss - lrftorsf rrrss : H
rnN * 81 ttir and slnrs a assf ~
AZ tass*e~sN 8aFfr tsrs tmrreF sf.Ha 81,
en- #hm rwEAes siWlis whssf wasr r.
e EZRA trsst fru9 hseras aA
trsz ~rsam. az rr-6 fu- tkassz. -
Iiru.tg E@sts~. -