Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-03-08
Making Pies and Puddings
Success May Be Insured by Carefully Following
Rules Laid Down as Result of Ex-
perence and Study.

nut and a pinch of salt and there will
not be any complaint about the pies
tasting fat Put in the sugar when
the dish is half full instead of on top
and the pastry will be lighter
When making any berry pie that is
very juicy, beat an egg light, mix in
the sugar required by the fruit add a
little flour, mix thoroughly, then bake
as usual. In this way excess juice will
be in the pie and not in the bottom OF
the oven. Another way to keep the
| juice from running out while baking
! is to make the lower crust an inch
the lower up over the upper one.
If the crust of juicy pie breaks,
make a thick paste of -four and water
and spread it over the broken edge with
a knife. When the pie is done, the
added pastry may be lifted off, leaving
the pie in good condition. To brown
pies and tarts, use a small pastry brush
and brush them with milk before put
ting the pies in the oven, and to glaze
pies, brush them with the white Of an
egg If you wish them to be shiny
brown.
Pies From One Foundation.
A plain cream filling is the founda-
ton of many kinds of pies. To make
this cream filling for plain cream pie,
mix together half cupful of sugar,
four and one-half tablespoonful of
-four and one-fourth teaspoonful of
salt. Scald one and one-half cupfuls Of
milk in the top of double boiler. then
pour the milk over the dry mixture.
Return to the double boiler and cook
until thick. Remove two tablespoonful
of the filling and combine with two
well-beaten egg yolks, then turn into
the hot mixture. Beat we'll and cook
for about one minute longer. Remove
from the fire and add two tablespoon
fuls of butter. Cool, then add half a
teaspoonful of vanilla. Pour the filling
into a cool baked pie crust and cover
with meringue made as follows. which
never falls and which Is Of much
finer consistency than that made in
the usual way:
Before beginning to make your pie
break the egg whites in bowl or plat
ter and add three tablespoonful Of
granulated sugar to each egg white.
Set aside until the filling is made, then
beat the meringue to a stiff froth and
flavor it. Spread 1t on the pie and
return to the oven to brown. This
meringue will be as fine and smooth
as whipped cream. When making one
crust pies. sweetened whipped cream
may be used for the meringue in place
Of beaten egg whites.
Coconut pie-Follow the above direc-
tons for making cream pie and add
half a cupful Of coconut.
Date pie-Add two-thirds cupful Of
chopped dates or prunes to the cream
pie.
Chocolate pie-Add one-fourth cup
f,,1 ~ e,,Cap end nne oiinra of Y1ne1tad
chocolate to the cream pie.
Coffee cream pie-Follow the direc-
lions for making the cream pie, substi-
tuting strong coffee for half the milk.
Banana pie-Follow the recipe for
cream pie. Fill pie crust with alter
nate layers of the cream filling and
sliced bananas. Top with meringue or
serve with whipped cream.
Pineapple pie-To the cream pie add
two-thirds cupful Of drained pineapple
or one small can, either grated or diced.
Pineapple Juice may be used for part
of the liquid. Other canned fruits may
be used in place of pineapple in this
cream pie, but only one kind of fruit
In each pie. Peaches. pears, apricots
or cherries would be good.
Puddings.
When making rice pudding always
allow the rice and milk to be left In
the dish in which it Is to be baked
for two or three hours before putting
it in the oven. If allowed to bake very
slowly it will be more creamy. Plain
rice pudding may be enriched by add
ing grated chocolate at one time, at
another time whipped eggs, or currents
and raisins, pieces of crystallized
ginger, or pieces Of cryStalliZed fruit, or