The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1927-05-09
Home-Making Pies and Pastry

cool and fill. If a custard filing Is
used. be sure that both the crust and
the filling are Of the same tembera.
ture, II one does not desire a soggy
crust. II meringue is used, that
should be baked in 4 hot oven. too.
In making two crust pies, use AZ
much care in handling the pastry
ss before. Line the pan with the
lower crust put In the filling and.
moisten the edge Of the crust with
cold water before putting on the
upper crust. This makes the two
stick together better. In preparing
the upper crust. be sure to cut
few small sashes and they may
even be put on in fancy pattern
II one il skilIful in order that the
steam may escape. There Is some
thing very fascinating about nuting
the edges Of this pie and then lift
ing It up in one hand and trim
ming or the excess crust. These
pies bake in q slightly cooler oven
IS one wants to be sure that the
Milling is thoroughly cooked. s75.
$50 r being the range.
In order to prevent the escape or
the juices from pies there are sew
eral things that may be tried. A
piece OF macaroni may be inserted
In one OF the elashes Of the upper
crust. the edges may be wrapped
with 2 piece OF sterile surgeons
gauSes or q funnel made OF heavy
paper may be inserted In the upper
crust In this case there Is no
loss Of juice for IL win pass up in
the funnel and when that Il re.
moved, the Juice naturally passes
back into the pie.
If one wishes the high glaze
found on almost ali bakers pie,
brush the top crust generously with
cold water. milk, solution of the
two or with the unbeaten white Of
an egg.
Pastries, those delicious dainties
shown in the windows Of many of
our best foodshops. are not difficult
to make. Many Of them have as
their foundation a very rich pie
crust, others have cake and still
others have Choux Paste, the mix
ture from which cream puffs and
cellars are. made. The secret Of
say of the varieties made, lies in
the gamishing of the bits. The,
same foundation may be put to.
gether in two or three ways and
because a different filling or gar
nish is used. each is given q differ.
emit name. Finely chopped nuts,
-.
melted chocolate, jelly. whipped
cream and powdered sugar are
among the things that one can use
and with an imagination, ones
ability IL unbounded. With the
small tarts an apricot glaze is used
over the fruit.
Lemon Pie
u cup cracker crumbs.
cup hot water.
tablespoons butter.
, tablespoons lemon Juice.
u teaspoon grated lemon rind.
eggs.
cup sugar.
Mix the crumbs, hot water, butter
and sugar. Beat the eggs, add hot
mixture. lemon Juice and rind and
beat all together until well mixed.
Pour into pastry lined pan and
put into hot oven for 10 minutes.
Reduce the heat and bake until
the filling is firm and the top is
slightly Drowned.
Meringue
Beat three egg whites to q stiff
froth and add six tablespoons Of
granulated sugar, one at a time,
beating after each addition. Flavor
the meringue with one-half tea.
spoonful vanilla. Heap the meringue
on the cold filling. BY having the
filling cold there is much less dan
ger OF having the naeringue liquefy.
Bake in a slow oven 600 F. for
fifteen minutes.
Pineapple Pie
Nix together one-fourth Gun flour
and three-fourths cup Of sugar: add
one cup grated pineapple. Stir and
cook until the mixture boils and
becomes thick; remove from the fire
ana add one well-beaten egg. This
makes a two crust pie.
Hot Water Pie Crust
Beat one cup Of lard. One tea.
spoon salt and u cup boili / water
until light and creamy and then add
three cups sifted flour. Mix wen
and place in the refrigerator. This
may be used in an hour or kept
over night and used the next day.
Apricot Glaze
X Id. dried apricots.
! cup water.
Y cup sugar.
Soak the aDTienfs IN the xvafhn
IL hours, remove skins. return to
water in which they were soaked
and cook slowly is minutes, remove
from the fire. Press through a
sieve, add sugar, mix thoroughly.
Keep in glass Jar in cold place.
It will keep at least two weeks.
This can be used as a filling for
tarts or diluted with a little water
and brushed over any fruit tart
after it Is baked.
Cream Puffs and Filling
Y cup butter.
/ Gun boiling wafer