Every evening, Wilmington daily commercial., 1920-08-19
GOOD HOUSEKEEPING.
BY Laura A. Kirkman.
A SATISFYING HOME DINNER.

Pie is rs popular today as it was in
grandmother time, and the wise house
keeper masters the art Of making llaky
pie crust early in her career. please tell
me how to bake flaky pie crust, say
dozens of letters ! receive from bride
readers. "My husband is so fond of pic. :"
Lemon and chocolate meringle pies seem
to be the favortes with these readers
husbands pretty well all the rest
Of the world approves their taste, | be-
lieve. The following satisfying home din
ner might have pie rs the dessert, or n
peach betty ian excellent thing to bake
at ,east once week in order to use up the
stale bits of bread or cake that have
accumulated before the fresh "batch' of
cake or bread is balsed).
Prime Rib Roast Of Beef.
Boiled Potatoes. Lima Beans.
Tomato Salad, French Dressing.
Coffee. Chocolate Merngue Pie.
Chocolate Meringne Pie.-(Filling for
pie) IL pint boiling water, 3 squares Of
unsweetened chocolate, | cup granulated
sugar, 2 tablespoons Of cornstarch, eggs.
Put the water, sugar and chocolate to-
gether in the top of double boiler, having
the water beneath il boiling brislSly. Let
cook until the chocolate is dissolved, then
stir and add the cornstarch dissolved in
little cold water. When this thicken, add
the well-beaten egg-yolks and turn out
into dish To cool. Pour this into baked
lower crust made by the following pie
crust recipe, and cover the top of the pie
with the two egg-wbites beaten stiff and
sweetened with tablespoon of granuiated
sugar (whip this in with an egg beater
when the whites are stiff. Put the filled \
pie crust into the oven for about 6 minutes
or until the meringue is a rich brown.
Flaky Pie Crust for One Meringuc Pie.
II cup wheat flour, 3 rounded tablespoons
OF lard and butter mixed (half in half, and
about 3 tablespoons of cold writer. (The
beginning housekeeper will soon learn to
put just enough water into it to make it
adhere together, yet not too much so that
IT cannot be rolled out without sticking TO
the rolling pin; light sprinkling of -four
should be added, anyway. 10 make it dry
ON top when placed on the board to roll
OUT. Line pie tin with this. The skilled
housewi can roll IL in an exact circle,
thus using all of IL and making il cover
the tin perfectly; otherwise it must be
'pieced out that is, cut off where too
long and the pieces put on where too
short.
Lemon Meringue Pie Filling cup
sugar, tablespoon butter, lemon (both |
juice and grated rind), cup water, |
heaping tablespoon cornstarch, and 2
eggs. Heat together the sugar, butter
lemon and water; add the cornstarch dis
solved in a little cold water and when |
thick add the egg-yolks beaten. Stir about !
a minutes, or until very thick, then cool |
and put in a baked lower crust. Top with /
meringue made as dire0ted above with |
the 2 egg-wnites. Brown in oven.
Peach Betty.-(Use either fresh or
canned peaches.) Put into a buttered |
baking dish a layer Of bread or cake broken |
in small pieces; sprinkle with brown sugar, |
then with little cinnamon; add layer |
Of peaches, then repeat the process
bread or cake, cinnamon and peaches -
unTii the dish is full. Top with buttered /
bread crumbs, add hot water 10 moisten |
land juice from can, if canned peaches are |
used. Bake As minutes in medium-hot |
oven. /
Tomorrow from Readers Who |
Have Earned "Pin Money"