Evening star. [volume] (Washington, D.C.) 1854-1972, 1926-08-06

readily and will be altogether more de-
sirable. Moisten with cold milk just
before baking When making pies, In
addition to the covered fruit pie or
pies, bake one or more open shells,
at the same time preparing. lemon
Jelly. Just before dinner the next DAY
fill the pie shells with lemon prep
aaration and cover with sweetened
fnaringue and brown very lightly. In
this way a delightful dessert is ready.
When making fruit pies. after put
ting your bottom crust in the pan,
fnoisten the edges with cold water.
When the top crust is put on, press
firmly together and the juice In the
pie will not cook out. Try few pies
filled with stewed and sweetened seed
less raisins or dried currants. You
will like them as well as those made
from fresh fruits You can have these
all Summer il you will can the dried
fruits just the same as any other fruit.
To make fiaky pie crust, after roll
ing and fitting it into pie plates, place
it in the refrigerator until 1t is well
chilled Then put the filing in the
crusts and bake. When making plate
pies, if you wish them to be crisp, mix
the yolk of one egg and one table.
spoonful of sweet cream, beat well and
spread thinly over the crust just be-
fore putting 1t in the oven.
Nice tart shells are made by form
ing the crust over the bottom of gem
pans or patty pans Prick thoroughly
with fork to prevent putting out of
shape.
To make meringue for pies, beat the
whites of the eggs at an open window
In order to beat in plenty of air. Beat
in the sugar a little at a time, using
I two tablespoonful to the white of an
egg. Do not put meringue on hot
pie. Let it cool first, then put it
in a warm oven to brown for about
Is minutes. Your meringue will not
fall then and will be as pretty when
cold as it was when you took 1t out
of the oven. One-fourth teaSpoonful
of baking powder beaten into the
white of egg and sugar will make
the meringue for a one-crust pie de-
lightfully light and keep it from set
Ting after 1t comes from the oven.
A meringue is great addition to
jelly tart.
Meat Pies.
No discussion of meat pies is COM
plete without mentioning the impor-
1ant part casseroles play in prepar-
ing them. All casserole and rameliin
foods should be served in the dishes
in which they are cooked, and then
not only are they attractive in ap-
D6dIdI1Ce, DuI IHSIG ID IlO AOoo Va hC<AI
in transference.
Meat and Potato Pie-Peel three
small onions. stick three cloves into
each, and set in the bottom of a
casserole dish at equal distances apart.
Around them place small pieces OF
any kind of cold meat until the dish
Is almost filled. Pour over the meat
a pint of the following sauce: Boil
the mashed bones and trimmings of
in for 70 for ahOIIt
an hour. Strain and add this to two
tablespoonfuls of butter, little
minced onion and two tablespoonful
of flour Stir the meat stock and
thickening together until the whole
bubbles. then season with salt, pepper,
table sauce or tomato catsup, and
a, few dried currants. The sauce
should not cover the meat in the
baking dish. Pile the mashed potato
over the whole. Place the pie in
the oven until the potato is Drowned.
Serve at once.
English beefsteak pie-For the
pastry, use one cupful of lard, three
cupfuls of -four. add little salt, and
mix with cold water. Take two
pounds Of lean beefsteak, cut up In
small pieces. Add salt and pepper,
and cook until tender, using enough
water to cover the meat. Let cool.
Roll out the pie crust and line deep
dish. Put in the meat and thicken
with little flour. Put the top pastry
on and bake for about an hour in
moderate oven.
Round steak in casserole-Cut some
round steak in pieces about two inches
square, roll in flour and let brown In
salt pork or drippings. Remove to a
casserole and add broth to cover. Add
more fat in the pan and in 1t brown
an onion. Add this to the casserole.
Cover and let cook until tender. Add
for each service two strips Of carrot
and half dozen small pieces or balls
of potato parboiled also salt, pepper
and chopped parsley. Let cook until
The vegetables are done.
Pork pot pie-Line a deep baking
dish with a light biscuit dough. then
put in alternate layers of sliced raw
pork and potatoes with seasoning 10
taste Pour in water or stock just to
cover the topmost layer, which should
be of potatoes, then put on the upper
crust, slit to allow for the escape OF
steam. Put the cover on the caSSe-
role and allow to cook gently for about
two hours. At the last, remove the
top of the casserole and allow the
upper crust of the pie to brown.
Green Corn Cookery.
Lamb corn soup-Take three and
On6-n1H pOuIuS VI "a
ferred, and boil until tender, adding
salt to taste. Remove the meat and
strain the broth, which should be
about three. pints in quantity. Take
one dozen ears of very tender sweet
corn, split the grains with a sharp
knife, and slice thinly. being careful
not to cut close to the cob. Scrape
out the remainder and place the cobs
in a granite or porcelain-lined Kettle,
LOT hnil for fen
minutes Drain and add the liquor
to the meat broth. add the corn, and
boil for fifteen minutes, stirring ire
Quently. Season with salt and pepper.
If not as thick as desired, add the
following; One egg, one teaspoonful
of flour, and water enough to make
thin, smooth batter. Stir In slowly
and boil for two minutes longer. Tnis
should make three quarts OF soup.
Serve with small crackers and you
will have a delicious, nourishing dish.
Chicken or beef may be used In
place of the lamb, and the quantity
of broth and corn may be regulated as
desired. The secret of success with
this soup is extracting the sweet
ness from the corn and having sweet,
tender corn cut very fine.
Corn Breakfast Food-Broil some
roasting ears of corn until the starch
is set and the juice will not run when
the corn is cut from the cob. Take
out of the water and when cool
enough to handle, cut from the cob,
preferably making three cuttings
round, so as to have the pieces as
small as possible. Spread out on
clean white cloth in the sunshine.
When perfectly dry, put in bags made
of thick unbleached cotton goods, and
hang up in clean, dry place.
When wanted for breakfast, grind