The Bozeman courier., 1927-11-04
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FIJI 7 ! ESIpN LOUISE VAUGHN G-IssE---@C19SS
o>-Ho1E sERVIcE pEPARTMENr ROYAL MILLNe coMRAkT
BY
LOUISE VAUGHN

Ask the men what their favorite des-
sert is and pie will win by big majority. |
Pies stand supreme in the kingdom Of
desserts; and although it is one Of the
| Oldest desserts we have never tired Of it.
Apple pie is perhaps the favorite but
there are many delicious filings. The
secret Of good pies is in making the
crust, so we are giving you a good recipe
for pie crust this week together with sew
eral filings.
Pie Crust-Plain
1t is essential to have all materials and
utensils cold, If you wish to have crisp,
haky pie crust. Add the water very slow
ly, as too much water gives a tough
crust. II the shortening is warm and
too little water used, the crust will crum-
BILE: Handle the dough very lightly and
as little as possible. Bake the pie in a
very hot oven at first, lowering the tenn
J perature as soon as a slight coloring
appears.
One and u cups Rex -four, u tsp. salt,
u cup shortening, cold water.
} Sift flour and salt together. Cut in
the fat with knives or a biscuit cutter,
or cool on your hands in cold water and
. use the tips Of the fingers. Add Just
enough cold water to make dough that
e can be rolled out. This amount will make
/ one two-crust pie, or two one-crust pies
= COcOanut Custard Pie
Beat 8 eggs slightly, add one-fourth
tbsp. Of shredded cocoanut, three tbsp
OF sugar and three cups scalded milk
Beat again until we'll mixed. Turn into
! a pie plate lined with plain pastry anc
bake in hot oven for 10 minutes, ther
u medium oven until firm in the center
Remove from the oven and sprinkle the
top with shredded cocoanut.
Cream Pie
Six tbsp. Rex flour, 1 cup sugar, \
tsp. salt, cups milk, 2 egg yolks, 2 tbsp
butter, tsp. vanilla, 2 egg whites,
ii tbsp. sugar.
sr Mix flour, sugar and salt together. Adj
S; water and beaten egg yolks. Cook owe
p hot water until thick enough to Goa
spoon, stirring constantly Add butter
: mix well. Remove from fire. Add va
nilla and stir we'll. Pour into baked pi
; shell. Cover top with meringue.
= Prune Pie
: One cup prune pulp, cup milk, /
= cup sugar, l heaping tsp. cornstarcI
? yolks 2 eggs, well beaten.
4 Cook in double boiler, fill baked crus
e and cover top with meringue or whippe
cream.
- Mock Mince Pie
,O Cook prunes until tender and ru
d. them through a food chopper twice. FC
al each pie, add L large apple chopped VeI
N: fine, l tsp. Of mixed cinnamon, nutme
IS and allspice, sweeten to taste and dC
es literally with butter. Add enough Of I'll
he Prune juice to make the consistency
mince-neat. Bake in two crusts, or wit
;es lattice strips Of pastry replacing the tc
X ! crust.
Of ButterscOtch Pie
in Beat light the yolks Of 2 eggs with
lr of cup Of brown sugar; add 1 tbsp.
re- soft butter and tbsp. Of Rex -four. Be
20 until smooth and beat in 1 cup II rio
milk. Place in a double boiler and coo
of until thick. Cool, flavor with l tsp.
les vanilla and p tsp. of lemon extraC
hit Pour into baked pie shell and cover wi
Of a meringue made with the 2 egg whit
and tbsp. of sugar and little lemO
ar Set in cool oven and brown slowly.
on Squash Pie
me One cup squash, 1-3 cup sugar,
nee nee tsp. salt, 2 eggs, l cup thin cream, ci
ler namOn, nutmeg.
(P Steam the squash and press it throul
-ns a sieve before measuring it. Add t.
yeo sugar, spice and salt to the squash al
AeC mix well. Beat the eggs slightly al
lng add them to the milk, and then mix wi
req the squash.
ely Line pie plate with pie dough, po
rOs in the squash mixture and bake
~, about 20 minutes in a moderate oven.
81 Mock Cherry Pie
TT,n One cup cranberries cut in halves,
cup seeded raisins (chopped), "a C
sugar, 1 tbsp. Rex flour, small lump
eep butter
y