A text-book of cooking

LESSON LXXXVIII Pie with Upper and Under Crusts: Fruit Pie Two Crusts. — If both upper and lower crusts are used, the lower should be moistened around the edges with cold water; then a half inch strip of pastry should be placed around the edge of the under crust. The strip should be moistened, and the upper crust placed over the pie and pressed around the edges. Then the edges should be trimmed and bound with a strip of muslin. This is especially necessary if a juicy filling is to be used in the pie. As was mentioned before, upper crusts should always be cut in several places for the escape of steam. When both crusts are used for a fruit pie, paper tubes inserted in the incisions allow the steam to escape readily, and prevent the fruit juice from running out. FRUIT PIE WITH TWO CRUSTS 2 cupfuls fruit i to 1 cupful sugar 3 tablespoonfuls flour If the fruit is fresh, wash and drain well. Mix the sugar and flour together. Line the inside of a pie pan with pastry, add half of the sugar and flour mixture. Add § the fruit, and then the remainder of the sugar and flour. Cover with a top crust according to the directions above. Explain why it is that pie with one crust, if properly made, is more readily digested than that with two crusts. (See Solution and Digestion, p. 29 and Pie with Under Crust, p. 252.) Why should fresh fruit, for fruit pie with two crusts, be well drained after washing ? Give three ways of preventing the juice from boiling over, in a pie with two crusts. Compare pastry that is made with lard, lard substitutes, and butter, as to taste, appearance, flakiness, and tenderness. MEAL COOKING 257 REVIEW XX. — MEAL COOKING Cake (for Cottage Pudding) Vanilla Sauce Cocoa See Review I (p. 41) for suggestions regarding the preparation of the lesson. DIVISION FIFTEEN FOOD COMBINATIONS LESSON LXXXIX Vegetables with Salad Dressing (I) Food Combinations. — From a dietetic standpoint, it is well to combine foods of different compositions. If a food is lacking in one or more of the foodstuffs, it should be combined with a food that supplies the missing nutrient. Bread contains little fat, and butter contains no carbohydrates ; hence these two foods make a desirable combination. Butter and other fats make desirable additions to vegetables. Although sugar is usually served with a cereal, such a combination is not advisable. In selecting foods to be used together, careful attention should be given to their composition. Emulsion of Oil ; Salad Dressing. — As has been stated (see Breaking up of Fats, p. 80), to emulsify fat it is necessary to separate it into tiny globules, and to coat each globule with some materials, so that the droplets will remain separate. Various materials serve to emulsify fats. During digestion, fat is emulsified by means of a soap. (See Experiment 32, p. 81.) Egg is another material which emulsifies fats. This fact is made use of in making Mayonnaise Dressing from olive oil and eggs. If one understands that the olive oil must be divided into globules, and that each globule must be coated with egg, the preparation of salad dressing becomes interesting and successful. It is evident [illustration: VEGETABLES WITH SALAD DRESSING 259] that the fat should be added to the egg slowly — drop by drop — and should be beaten while being added. The oil should be cold so that the fat globules will not " run together." Since emulsion of fat is one of the processes of digestion, it would seem that fat in emulsified form would be most readily digested. This is true of some emulsified fats, — the fat of milk is one of the most readily digested. But when an emulsified fat is intimately mixed with protein as in Mayonnaise Dressing, the digestion of fat is retarded. MAYONNAISE DRESSING J teaspoonful mustard 2 egg yolks