Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1919-08-05

ALMOST very housewife has her
"A own method of making custard
pie. Some will pour the prepared
custard into a pie tin lined with plain
pastry and then bake in the oven
until firm, while others first bake
the crust upon the inverted pie plate,
then, when cool, place the crust in
the pie plate and pour in the custard,
then bake until the custard is firm
in the center.
No matter which method is used,
the pie is frequently topped off with
a meringue. 1t is with the meringue
that the housewife usually has poor
or Indifferent results. Indeed, it is
a rare exception when one has per-
feet success with this meringue.
How to Make Good Custard Pie
The most important point in the
custard pie is the crust, which will
either make or mar the pie. So to
begin with, the pastry should be
light and delicate. To make pastry
for custard pie place in a bowl
TtCo cups Of -four.
One-hGf teaspoon Of salt,
TWo teaspoons of baking powder,
TWo tablespoons Of sugar.
Sift to mix and then rub in one
half cup of good shortening, and
then mix to a dough with one-haIf
cup of ice water. When mixing this
pastry to a dough it is most impor-
tant that it should be cut and folded
together, much after the method
used in cutting and folding the
whites of eggs into cake. Care at
this point in making the pastry will
prevent it from becoming tough.
Now wrap the pastry in wax or
parchment paper and place on the
ice to thoroughly chill for two hours.
Now, if the pastry is made either
the day before or early in the morn
ing and then allowed to blend it will
be delightfully."- light and laky.
Now to prepare for the pie. This
amount Of pastry will be sufficient
for two large pies, one custard and
one lemon, for variety. The trim
mings can be made into little tarts,
turnovers or cheese straws. Divide
the pastry into two parts and then
roll out one part on lightly Toured
board until sufficiently large to fully
cover the pie tin. Now fold care
fully in half and then in quarters,
and lift on the pie plate and open,
covering the pie plate, easing on the
pastry. Trim the edges and then
,froll out the trimmings into a long
narrow strip. Cut into strips three.
quarters inch wide and then brush
the edge of the pastry on the pie
plate with water and add this narrow
strip as a reinforcement to build up
the edge. This will prevent the Gus
tard overfowing.
u Now brush the pastry in the bot
tom of the pie plate with melted
shortening, taking care to thor,
oughly coat the entire surface with
the shortening. Then pour in the
prepared custard. Reserve about one
tablespoon of the custard to brush
the pastry around the edges. Place
in slow oven and bake until the
>custard is firm in the center.
To test if custard is baked, gently
insert silver knife into the custard
taking care that the knife does no.
pierce the crust.
Brushing the pastry with thu
shortening before pouring in thu
custard prevents the moisture from
soaking into the crust.
To make a cocoanut pie. add one
half cup of cocoanut to the custarc
pie just before putting in the oven.
Now to prepare the filling for the
custard pie: Place in a mixing bow
One and one-quarter cups of milk
Yolks Of t1Uo eggs,
One ,Chole egg,
One-hulf cup Of sugar,
One-quurter teaspoon of nutmeg.
Beat with an egg beater to thor
oughly mix and then pour into tn,
prepared pastry-lined pie tin. Us,
whites of eggs for meringue.
Some Varieties of Fancy Custard
Pies
Peach Custard
Crush a sufficient number of pare
peaches to measure one cup. Plac,
in a mixing bowl and add
One-hat cup Of sugar.
Now place in a saucepan
Three-quarters cup of milk,
TVo tablespoons Of cornStdrch.
Stir to dissolve and then bring to