Oxford Democrat., 1921-11-29


the Christmas pie.
American tarts and pies are In class
OF their own. Pies were very closely
allied to pioneer, and the Colonial house
wife of early days was forced to coneocl
filings out of sweetened vegetables, sucf
as squash, sweet potatoes, and ever
some were made of vinegar. Yet the
children still dotted on these tempting
tarts, pies and turnovers, for were they
not trotted In babyhood on q
"Cock horse to Banbury Gross,
To see what Tommy can buy;
Apenny white loaf. penny white cake
And twopenny apple pie."
The next time you have q few varie
ties of vegetables left over, or wish q
dainty luncheon side dish, try making 9
tray Of vegetable tarts with various fill
ings, and they will prove as fascinating
10 choose from % tray OF French pas
tries.
While have worked out these modern
recipes In tempting ways OF serving left.
overs, using common vegetables, will
lay ell pastry honors to our fore-mothers,
who passed on to us the art Of pie-mak
ing. Proof ss to the harmlessness o1
pies In diet 10 shown In the fine consti
tuition of our American doughboy, who
10 certainly great credit to the heritage
Of pastry handed down by the Daughter
of the American Revolution.
The moral of this discourse is that
"The child is father Of the man." an6
men dote on pies.
POTATO TARrs A LA aRATIN.
Line round muffin pans With pastry
circles a. for other preserve tarts, and
FIJI with the following:
Dice cold boiled potatoes, season with
salt and pepper, moisten with white
sauce, made OF two tablespoonfuls oi
-four, two tablespoonfuls of lard, one
cup of milk, one. half teaspoonful salt
Mix with this grated cheese. Fill the
shells and sprinkle grated cheese on top
Bake light brown.
BAKED ONION DUMPLINas.
Parboil medium-sized onions In sslted
water. Cut half way down In quarters
add salt, butter, and pepper. Place each
on Q square of biscuit dough or pastry,
rolled thin. Bring together opposite
corners, twist, and place In Q moderate
oven to bake the onion tender. Serve
with white sauce.
FRESH TOMATO TART SALAD.
With q round cooky Gutter make
rounds of pastry. Cut An equal number
With the doughnut cutter. Prick, sprin-
kle lightly with grated cheese and bake
u light brown. Place plain shell on q
crisp lettuce leaf, add slice of tomato,
not larger, on top. Then pour on III.
lie mayonnaise and place on top the tart
shell with hole In the center. Serve ut
once.
GREEN TOMATO MINCE PIES.
One peck of green tomatoes, put
through food chopper. Boil, drain
and add "a much water as juice drained
out. Scald and drain again. Add water
a before, scald and redrsin. This time
add half a. much water, then the follow.
ing:
8 pounds brown sugar
2 pounds raisins
Q tablespoonfuls nutmeg
2 tablespoonfuls cinnamon
2 tablespooufuls GLOVES
2 tablespoonfuls allspics
Q tablespoonfuls salt
Boil all together and add one cup OF
vinegar. Cook till thick as desired. Put
in jars and seal.
To one pint of this mixture add one
cup of chopped apple and the juice and
rind of one lemon, grated or ground
Sweeten to taste, fill crust and bake as
the usnal miDce ME.
Evaporated apples may be used, but
grind before soaking and do not cook.
These pies will not harm children, AID
are very inexpensive AZ compared to
hose made of mincemeat.
PLUM TOMATO PRESERVES TURNovERs
Make circle as big as saucer, or q
square equal in area. Fill the center
with plum tomato preserve and fold
over matching edges, either as . hall
circle, or triangle. Prick and bake.
Turnovers are especially ideal as pies
for fitting into ldnoh boxes, and may be
made Of any sweetened vegetable pre-
serve for school lanches.
KING CABBAGE TARTs.
Use cabbage which has been boiled In
salted water and seasoned with salt and
pepper to taste. Make Q white sauce
and pour over, mixing we'll with the cab.
bage. Fill round muffin pans lined with
pastry circles, sprinkle With cheese over
the top and bake. Carrots may be used
tho same way, omitting the cheese and
using latticed strips Of pastry over the
top. These will be hardly recognizable
az such common vegetables.