Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-03-08

A reliable rule for making good plail
pastry is as follows: Mix one and one
half cupfuls of -four with half tea
spoonful of salt, half teaSpoontul o
baking powder half cupful of shorten
ing and about four tablespoonfuis O
ice water. Less shortening may be uset
If desired, as the usual proportion o.
shortening to -four is from one-fourtf
to one-third as much shortening a.
-four. The baking powder may be omit
ted. but 1t adds to the lightness OF tht
crusts. The thickening properties Q!
-four vary to such an extent that IL y
almost impossible to state the eXac'
amount of water needed, but no more
water is needed than just enough to
hold the ingredients together, maEne
a stiff dough that leaves the bowl clean
This recipe makes one double-crust Pic
Or two single-cruSt pies.
FIaky Pie Crust.
In a bowl put one cupful Of shorten
ing. Over this pour half cupful OF
boiling water and beat until creamy
Now add the sifted flour mixture, con-
sisting of three cupfuls of -four, one tea
spoonful of salt, if lard is used, or hall
a teaspoonful of salt If butter is used
and add one teasponful of baking pow
der. Stir all together and roll thin
This makes four cruSts. which are very
faky. and little time is required in tins
making.
Quite a quantity of pie crust may be
kent for some time if the water is moi
added until you are reEdy to use the
crust. Mix enough for dozen or more
pies and keep in a cool place. When
YOU wish to make pie or two. add
water to the necessary amounts OF pre-
pared -four and have fresh pie crust
without having to stop to mix flour ano
other ingredients. You may NIL GOOD
sized bucket. since the mixture does not
mold or sour or harden when kept IN
cool place.
Custard for Pies.
When making egg custard for pies
ALWAYS heat the milk almost to the boil
ing noint. but do not let 1t boil. before
mixing it with the eggs. It this rule
is not followed. the undercrust OF the
pie will be soggy and not crisp as II
should be. Water at the bottom OF 9
pie is the result of not heating the milk
before adding the eggs. Custards cookeo
below the boiling point are smooth IN
consistency and not curdleo. IL is q
prolonged high temperature that runs
many custard. In custaro recipe
calling for several eggs, one or two OF
the eggs may be left out If half a
TABLESPOONFUL of cornstarch is added for
every egg omitted. Beat well, add the
sugar and gradually pour the heated
milk over the mixture, stirring con-
stantly.
Pie Flavorings.
Before putting the top crust on apple
ME dot fI,a fr,iif with hits of ClIrrant
or ounce Jelly to give an extra delicious
Aavor. Butter scotch pie sprinkled with
finely cut walnut meats, then covered
with a meringle, makes novelty that
is also a surprise to most people. A
dash of cinnamon added to the cocoa
or chocolate for a chocolate pie gives
q taste that is delicious. For novel
custard pie, spread the top with cur
rant jelly after the custard is cooked,
then sprinkle with cocoanut. To make
lemon or orange f1avoring, roll and
bruise the fruit, put it into tight glass
jar, then cover with granulated sugar
After day or two remove the fruit
keep the sugar sealed in the jar, and use
for havoring When grated lemons are
needed for pie. instead Of grating. cut
the lemons in pieces, remove the seeds
then put the lemons through food
chopper, using the fine knife blade
This way is saving of time and fingers.
This can also be done with oranges,
citron, figs, dates and nuts. A table,
spoonful of lemon extract Is very good
substitute for a lemon when making
lemon pies.
Fruit Pies.
Butter improves any kind Of fruit
pie. Add piece the size of hickory