Evening star., 1933-01-27
Tested Pastry Methods
Information About Making of Pie Crust Given
for Observation-Disclosures Materials
to Be Used.
to Be Used.

find the work less difficult If you have a
board on which to cut the pumpkin
and drive the knife with the aid of a
hatchet. Pare the pieces and cut them
into inch squares. If you have never
tried steaming pumpkin for pies, do Sc
some time. It quickly cooks the meat
and leaves it perfectly dry, smooth and
easy to mash. If boiled, 1t must be
boiled down, then drained. A watery
pumpkin, or a stringy one. will not
make good pie When making pump
kin pies, always use plenty Of eggs
fresh milk and just enough cinnamon
or spice to destroy the pumpkin flavor
which many persons do not like. After
cooling, pumpkin pies should be kept
in a cool place until ready to serve.
This, is a lemon filling for washing
ton pies: Use one cupful of sugar, one
egg beaten, the juice and grated rind
of one lemon, and half a cupful OF
shredded coconut with enough milk to
moisten It, Put the ingredients In a
double boiler and cook them until the
filling is thick enough to spread, OF
about the consistency Of orange mar
malade. It is best to spread before
the filling Is quite cold, as the cake
will then absorb the flavor of the lemon
An orange may be used instead of the
lemon.
Cream pies are all made from thick
white sauces, with or without beaten
egg or two added the last thing, or the
yolks added and the whites made into
meringue. A delicious date cream
pie has half pound of chopped dates
stirred into two cupfuls Of the sauce
a beaten egg added for its further en-
richment, and the whole sweetened
and favored to taste.
To make custard that will not curdle
soften two tablespoonfuls of butter and
blend with it two tablespoonfus of flour
Add this to a pint of hot milk in q
saucepan and stir over a fire until the
mixture boils. Add one-half q cupful
OF cold milk and one-half a cupful OF
sugar. then stir quickly into this three
or. four very s:iffly- beaten eggs. Pour
into rather deep pie plate lined with
good, light crust, and bake in q
rather slow oven for about three-quar-
tiers Of an hour. or until just firm. The
use OF the -four tends to prevent
curdling or watering.
Apple Cooking.
II pan about as large around as a
pie plate, but little deeper, is placed
upside down over an apple pie without
top crust, the apples will cook in a
much shorter time than when the pie
Is left uncovered, as the apples have q
chance to steam in this way and the
pie does not have to remain in the
oven after the crust is baked enough,
as is often the case when the apples
are not quite done.
There are times when you will need
something to cover the crust of a one
crust pie until the filling browns This
IS especially the case when making
pumpkin pies and other filings that
take a long time to cook. The rich
crust is quickly Drowned, while the fill
ing remains unbrowned. This can be
remedied by using an asbestos mat.
Cut out the center OF the mat, leaving
an inch Of asbestos to the rim, which
should be placed over the crust, allow
ing the filling in the pie to finish
cooking.
Upside-down Pie.-Peel and quarter
six laxge apples and cook them in a
pudding dish on top Of the stove. Make