The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1924-12-15
BAKING OF PIES
IS COOKING
ART
crusts Are Of TWO Different
Types-FiIIing Recipes
Given.
By STELLA ELIZABETH DELAND.

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Various methods of 1.-The most sue
cessful" pie crust making have been
advanced and every woman who
bakes at all has her own ideas on the
subject. Whether all the ingredients
and utensils are iced is immaterial
but the liquid, shortening and the
utensils ought at least to be cold
Two kinds of pie crusts are usually
used for different type pies. For the
two layer crusts I always use puff
pastry but for the one layer the ordi-
nary pie pastry.
Puff Pastry Used
Use equal amounts of butter and
flour, that is, for one pound Of each
use the juice Of lemon, an egg and
a cup Of ice water Wash the butter
first and then spread on a dish and
chill in the refrigerator. Then make
q dough of the flour, water, lemon
juice and egg. usually beat the egg
into the water and add the lemon
juice to that and then add to the
flour. l also chill this throughly' and
then roll it out, put the butter on one
end, fold it in with the other and roll
out, then fold again and roll out once
more and then fold and put in the
refrigerator to be used the following
day. In baking puff paste it is neces-
sary that the electric range oven be
heated to q temperature OF $50 de-
sgrees.
Wash two-thirds of a full cupful
of butter: sift together two and a
half cupfuls of flour and half a
teaspoonful Of salt; add the washed
butter and two tablespoonsfuls of
lard and chop until thoroughly
mixed. Then moisten the dough
with half a cupful Of cold water.
After this toss on Toured pastry
board, pat and roll out, fold up
three or four times and pat and
roll out again to a quarter inch
thickness.
Orange Meringue Pie
Z. Make the pie crust first: bake in
the electric range oven until golden
brown; take out and let cool a
little and then fill. Make the
orange filling from a cup Of orange
juice to which is added a, cup Of
water and little of the orange
rind. Boil this on a heater unit
of the electric range over medium"
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thicken with two tablespoonfulS of
cornstarch which has been dissolved
Yin a half-cup Of water. Then re-
move from the range and stir in
half a cup of sugar, the yolks of
-four eggs and a pinch Of salt. Fill
the pie crust with this and then
make the meringue by beating to-
gether the writes of the four eggs
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Spread this over the orange filling
and bake in the electric range oven
for twelve or fifteen minutes.
Lemon merfngue pie may be made
the same way, only instead of u.s.
ing one lemon use two; two cup
ffuls of water and twice as much
sugar as for the orange meringue.
COcoanut Custard Filling.
Make the same pie crust for this
pie as for open meringue pies,
bake it and then fill. Cocoanut
custard filling / make by cooking
together a cup and half Of milk
and a half cup of cocoanut. When
this is hot l thicken it with two
tablespoonful of cornstarch and
stir into it the yolks of three eggs,
q half a cup Of sugar and a pinch
"a SALT <A1IGC II has COIu0 10 a
boil, / remove it from the heater
unit of the electric range, cool and
ffill the pie crust Then I make the
gmeringue from the whites of the
three eggs and three tablespoonfula
of sugar; spread this over the fill
ing, sprinkle with cocoanut and
bake in the oven until golden
brown. The oven should not he
over $50 degrees because when the
meringue browns too quickly it
disintegrates before it cools.
Mince Pie Recipe.
always use the ordinary pie
crust for the under crust but puff
paste for the rim and top crust.
The following is my recipe for
mince meat: Mix together half q
cupful of raisins which have been
seeded and chopped, the same
amount of currants and q cupful
Of chopped apple, one fourth cupful
of butter, two tablespoonfuls of
cider, cupfdl of sugar, half tea
spoonful of cloves, a teaspoonful of
cinnamon, a quarter teaspoonful of
+, mace and a teaspoonful and a half
of salt. Mix this thoroughly and
moisten with two cupfuls of rich
meat stock. Heat this to the boil
ing point on a heater unit of the
electric range over medium" heat
Snd then let simmer in the cleo
uric range oven for an hour and a
half. Then take out and stir into
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