San Antonio light. [volume] (San Antonio, Tex.) 1911-1993, 1925-08-17
Boiled Ham with Green Beans
Boiled Pofatoes
Celery Salad
Sour Cream Pie

/ pNlltu L NbdlDGS
Celery Salad
Sour Cream Pie
The first time / was served sour
cream pie is an event which has n
firm place in my memory; partly be-
cause the pie was so delicious that il
was not TO be forgotten partly be-
cause | learned the name of the pic
after / had partaken of n piece. The
name is much less inviting than the
pie itself.
Some firm is now using the slogan
"No pie can be any better than its
| crust" And there seems to be moth
| ing in cooking quite so difficult for
| some of us TO master as the making
of good pie crust. So l am going
to give the a, b, c's of the process
here.
For a two-crust pie, or for two
separate crusts, sift l IL cups flour
with "a teaspoon salt. Work in ~
cup shortening until the mixture
looks like meal. Many persons use
their fingers for this process. but
find it easier TO use a fork. The fat
should appear through the flour in
little Jumps about the size of the
grains of cOrnmeal.
Add only enough water to form
the flour mixture into a dough-less
than IA cup will be required for the
amount given here. Just here is where
the amateur has her trouble and a
suggestion was once made TO me which
| have found invaluable. As soon
as you can possibly take the dough
up into a ball remove it from the
mixing bowl. That leaves a lot of
unincOrpOrated crumbs in the bowl.
All right.
Toss the dough on a slightly floured
board and roll it out-just once, even
though it may look somewhat uneven,
until you have acquired experience.
Scrape over the rolled-out dough the
crumbs which were left behind in the
mixing bowl and roll them in lightly.
That is, all there is to it: a sim
pie knack but one well worth acquir-
ing.
For sour cream pie, beat one cup
sour cream until smooth. add one cup
sugar and the yOlks of three eggs and
stir well. Add one-half cup chopped
raisinS, one-half teaspoon salt, one
half teaspoon cinnamon and one
fourth teaspoon ground cloves. Turn
into pie plate lined with crust and
bake in q moderate oven 1925 de-
grces) for 40 minutes. Cover with
a meringue made by beating the
whites of the egg until frothy. add
ing six tablespoons sugar and one
half teaspoon baking powder, and con-
tinuing beating until stiff. Return
to oven to brown-this requires about
10 minutes in a slow oven.
Boiled ham with green beans is
southern dish which has made many
friends in the north. Use two pounds
of green beans and the end piece from
ham.-about one and one-half pound.
Celery salad maybe any combina-
ton you desire; diced celery, walnuts
did one.
Breakfast and Luncheon
Menus for Week.
TUESDAY.
Cantaloupe
Cereal with Top Milk
Toast Coffee Milk
Luncheon.
French Toast with Apricot Sauce
Baked Bananas
Iced Tea
WEDNESDAY
Breakfast
RaspberrieS
Cereal with Top Milk
Toast Coffee Milk
Luncheon
Omelct Souffle
Johnny Cake
Orange Marmaldade
Iced Tea
THURSDAY
Breakfast
Baked Prunes
Cereal with Top Milk
Toast Coffee Milk
Luncheon.
Cheese FOndue
Sliced Tomatoes
Rye Bread Toast
Iced Coffee
FRIDAY
Breakfast
Sliced Peaches
Cereal with Top Milk
Toast Coffee Milk
Luncheon.
Salmon Sandwiches
Cucumber Sandwiches
Fresh Pineapple
Sugar Cookies
SATURDAY
Breakfast
Fresh Apple Sauce
Cereal with Top Milk
Toast Corfee Milk
Luncheon
Fish Cakes. Tomato Sauce
Whole Wheat Date Mullins
Apple Sauce
Tea