Blue Ribbon and Pure Gold cook book

4. Puff pastry is better kept over night—chill well before baking. 5. In baking, have the oven hot with strong underheat first, then brown on top. Pies should bake, as a rule, in } to { hour. They should slip on the tin when done. Crust alone should brown in about + hour. A pastry shell requires a very hot oven, about 500° F. Chart of Oven Temperature for Pastry Slow Hot Very Hot 300° F. 450° F. DOOR Es Meringue. Filled pie, Puff paste, Tarts. | Pastry shell. Plain Pastry—1} cups pastry flour, } cup shortening, { teaspoon salt, ¢ cup ice water. Enough for two crusts. Cut or rub shortening into flour until it is about the size of peas. Add water slowly; mix lightly. Use a little more than half of dough for under crust. Roll out lightly as directed, until piece is a little larger than the plate, and § inch thick. Place on plate and press gently into crevices. If top crust is to be used, moisten edge of lower with cold water after filling it in, and press the edges together. ‘Trim off edge with a sharp knife or pastry jagger, which trims and flutes at the same time. Cut upper crust in centre, or make a pattern. ‘This is to allow the steam to escape. Pastry shell may be baked on inside or outside of pie plate, or layer-cake pan, and should be well perforated with a fork. 76 Blue Ribbon Cook Book Puff Pastry—14 cups pastry flour, ? cup washed butter, { cup or a little more ice water. Part of the shortening is cut in, and the remainder rolled in. Keep as cold as possible, and chill before putting in oven. Apple Pie—Line pie plate with paste. Fill with thin slices of sour apples. Sprinkle ? cup of sugar, and } teaspoon Pure Gold nutmeg over apples. Dot with pieces of butter. Cover with uppercrust, and bake. Deep Dish Apple Pie—Make in a baking pan with no under crust. Apple Custard Pie—Take 2 cups milk, 2 cups apple sauce, 3 eggs; flavor and sweeten, and bake with an undercrust only. This will make 2 pies. Pumpkin Pie, a One Crust Pie—The following recipe is a sufficient quantity for 2 pies. Take 3 cups scalded milk—a little cream is an improvement—2 cups boiled, and strained pumpkin, 13} cups brown sugar, a little piece of butter, { teaspoon salt, 3 eggs, the yolks beaten thoroughly and stirred in, and the whites beaten to a froth, and added just before putting the pie in the oven; 13 teaspoons of Pure Gold ginger, cinnamon, cloves and nutmeg mixed. Should you desire to use squash instead, you can make equally as good a pie as with pumpkin. To avoid soggy undercrust, coat it with white of egg before putting in pumpkin mixture. This is better eaten the same day it is made, but if only one pie can be used, reserve half the filling, make an extra shell, and when pie is required cook mixture on top of stove, cool a little, pour into shell, cover with meringue and brown in oven. Raisin Pie—1 cup brown sugar, 2 tablespoons flour, 1 cup cold water, 1 cup seeded raisins, 3 tablespoons lemon juice, { teaspoon salt, 1 teaspoon butter. Mix ingredients, cook until mixture thickens; cool, bake between crusts. Mince Pie—Use 2 crusts. Fill undercrust even full of mincemeat. Bake 30 minutes. Mince Meat for Pies—2 pounds raisins, seeded, 2 pounds currants, 4 pound mixed peel, 4 pound mixed nuts, if desired, 2 pounds of lean beef, cooked and minced, 1 pound suet, 5 pounds tart apples, chopped, 3 teaspoons salt, 1 tablespoon each Pure Gold allspice, cinnamon, mace and nutmeg, 1 teaspoon cloves, 3 cup lemon juice, 3 cups orange juice, 4 cups brown sugar. Mix all ingredients, except nuts, simmer slowly 35 to 45 minutes, add nuts. Pack in jars and seal. Let ripen at least one week. Butterscotch Pie—1 cup brown sugar, 3 tablespoons flour, 3 tablespoons butter, 1} cups milk, 2 eggs, } teaspoon Pure Gold vanilla. Pastry 77