The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1928-11-05

Of sugar and brush the pie sur.
face lightly with this.
Lemon pie, squash pie, custard
pie, etc, cali for only one crust.
TO make this, roll out the pastry
TO one-eighth inch thickness, MAX.
ing it one inch larger than the pie
plate. Fold it lightly through the
center and place on the InErea sed
pie plate, having the center fold
OF the pastry exactly on the center
line OF the pie plate.
Untold the pastry and press It
lightly with the fingers so that 1t
fits the bottom and sides OF the
pie plate closely, yet loosely. DO
not stretch the pastry. Then fold
back the edge Of the paste all the
way round. and bring the double
fold TO an upright position; in So
doing the cut edge IS against the
plate. Then flute" this double fold
of pastry IN the following manner:
Place the tip OF the index finger
of the left hand against the fold
on the inside so that It ii between
the tips az the thumb and index
finger of the right hand. which are
placed on the outside of the fold.
Press firmly close to the pie plate
with the thumb and index fingers
III the right hand. Remove the
fingers ana continue the sflutingy
around the entire rim of the pie.
Preventing Bubbles
II The pastry shell Is to Be baked
before filling. 1t II always neces.
sary to prick generously the entire
bottom and side surfaces 81 the
crust with q fork. This Is done Il
prevent ar, which Is confined be-
meath the pastry, from forming
bubbles IN Il, az expansion takes
place during the baking. If de.
sired, the paste mays be placed over
the back Of b pie plate, baked, and
the shell thus formed filled as de.
sired. However, this kind Of shell
cannot have the attractive fluted
rim. Prick the plate N this case
also.
AN soon ais the pie has been pre-
pared, u should be baked. III It IS
necessary to wait any time before
baking the finished pie, place It in
the refrigerator that the pastry may
be kept cold.
The baking OF pie Is good half
of pie making, for a Well-made pie
may be ruined In the baking. Good
Housekeeping Institute urges you
to bake all pies by temperature,
using 4 heat-controlied oven or a
portable oven thermometer. Only in
this way can you be sure OF tender,
golden pastry every time you bake
q pie.
Pumpkin Die perhaps appears
more frequently on the Thanksgiv-
ing table OF today than any other.
Use either freshly cooked and strained
pumpkin or the canned variety. To
two cupfuIs Of pumpkin add three
egg.yolks and one cupful brown
sugar.
Mix together one-fourth teaspoon
full salt, ofle.hah teaspoonful nut .eg,
one teaspoonful ginger, one teaspoon
full cinnamon. one-quarter teaspoon.
full clio les and one-quarter teaspoon
full allspice Add to the pumpkin
mixture with two cupfuls scalded
milk.
Next fold in the stiffIy-beaten
whites OF three eggs and pour into
a pastry lined pie plate. Bake 10
minutes in an oven of $50 degrees f..
then reduce the heat to 325 degrees
and continue baking Tor 30 minutes.
In serving, cool the pie slightly and
arrange small mounds Of unsweet-
ened whipped cream, one in the CEN
ter of each individual piece of pie.
Drop one teaspoonful of honey in
the center of each mound OF cream
and serve at once.