The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1927-05-09
MARGARET
B. EVANS
Hens
Econogie
Expert and
InstTpctor
In Foods
With
LEWIS HOTEL
TRAINING
SCHOOL

N early days pies were sofa On
= the streets on London according
to ones luck. Tradition tells us
that the pie vendor would walk up
and down with his tray Of pies and
invite his would-be purchaser to
have q pie. In order to get one.
one tossed q penny in the air and
il very lucky, the coin fell just
right and you were not only the
possessor of the pie but OF your
penny as well. It often happened
that the coin did not tall In your
favor and you lost both.
These early pies were meat pies
very similar to the ones we have
today. The fruit pies are Of real
American origin, although we do
find q few references to q small
fruit tart in the early English
books.
The bare sound 70 the word PIE
conjures up q delicious dessert but
one sure to bring grief to the one
who eats said pie. This much
maligned food has been ably de-
Tended by some Of our most emf.
nent physicians and scientists and
it has been proven that pie IS d.
gestible. DIR. C. +. Langworthy,
Of the United States Department
Of Agriculture tells us that from
1915 to 100 per cent Of the starch
in the crust is perfectly digested.
The real trouble lies in, the fact
that very few housewives take into
TNfd AFsn Tim klaak nj T. 49, =
much food as meat or bread or
vegetables. They plan, a meal as
far as the rest Of the courses are
concerned and then top off an
altogether too hearty menu with a
piece of lemon pie or cherry pie.
When the person felt uncomfort-
able or i'll, the pie was made to
bear the brunt Of the whole burden
and not the person who planned
the meal.
There are still many who do not
advocate the too free use Of this
food especially for young children,
but like all things-eaten in mod.
GRAFTON, pie should not harm any.
one.
Let US think about the composition
of q pie-in the crust we have flour,
fat, salt and water, all Of them fur.
nishing us with many Of our re-
Quired carbohydrates, protein, fat,
minerals and traces OF vitamines.
Then when filler is added, we have
more Of each Of the. above elements,
especially the minerals and 4earbohy.
drateS. Why should we not be able
to digest these In pies as wen as In
other foods?
Pies quite naturally divide them.
selves into two classes, the one crust
pies and those having two crusts,
Two OF the vital things to consider
when making pastry are the kind OF
flour used and the fat used, az well
as the ability Of the cook. The secret
of success is quick, deft handling
and the use OF the minimum flour
used on the board and the rolling
pin. If crumbly crust is desired,
use pastry flour and a small
amount Of fat, If flaky crust, use
more fat. Never neglect to add salt
to any recipe.
To make pie crust that melts in
ones mouth, work the fat into the
flour with either the fingers, il one
can work quickly, or with 4 fork, add
just enough water--either Ice cold or
boiling-to make a soft dough. Turn
the mixture onto a lightly Toured
board and roll with swift, light
strokes to the desired thickness.
There is now on the market a course
canvas cover for both the bread
board and the rolling pin, which does
away with much OF the danger OF
using too much flour on the board.
The canvas ID easily cleaned simply
by giving it good shaking.
Once the crust Is made. ones duty
does not stop there. Be sure that il
has been rolled to uniform thick
ness and that 1t is of such shape
that 1t does not need piecing. All
crusts for a onecrust pie are better
il baked before the filling Is put in,
and to do this either line the pan
with the crust, trim off the edges
and flute them IL desired or place the
dough on an inverted pan as before.
In the latter case there is less apt
to be complete loss Of the shape of
the pie. In either case, prick the
bottom Of the crust generously with
q fork in order that no bubbles be
formed. Bake in a hot oven 600 FL
until dried outset, we 6ay---or until
brown, depending upon the filling to
Be used RArnovA from tha ovAy