Boston Cooking-School cook book

Baked Pie Shells. I. Cover an inverted pie plate with paste, prick several times, and bake 12 minutes in hot oven (450° F.). Remove from tin and return to oven to brown inside. II. Line tin with crust as for pie with fluted rim. Set another tin inside to hold it in shape or cover pastry with wax paper and half-fill with rice. Bake and discard rice and paper. To Glaze Pies. Dot over upper crust of pie with shortening just before baking. Or brush with ice water or milk. To Bake Pies. Set pie in bottom of hot oven (450° F.) for 10 minutes. Then move to middle shelf, reduce heat to moderate (350° F.), and bake 40 to 60 minutes. If upper crust browns too quickly, cover with paper. MERINGUES (For Pies, Puddings, and Desserts) Thoroughly chill eggs for meringues. Beat with egg beater, silver fork, wire spoon, or whisk. Meringues on pies, puddings, or desserts may be spread evenly, spread and piled in the center, put on lightly by spoonfuls, or spread evenly with part of the mixture, the remainder being forced through a pastry bag and tube. Meringues to serve on individual desserts may be baked separately on cooky sheet covered with waxed paper and slipped on dessert with spatula. Or they may be baked in muffin rings set in hot water, or in muffin tins half full of hot water. Meringue I 2 egg whites V4 tablespoon lemon juice or 2 tablespoons powdered sugar V4 teaspoon vanilla Beat whites until stiff, beat in sugar gradually, and beat until well blended. Add flavoring, bake 15 minutes in slow oven (300° F.). Meringue II (Sweet Meringue) 3 egg whites 1% teaspoon lemon extract or 7% tablespoons powdered sugar ¥% teaspoon vanilla Beat whites until stiff, add 4 tablespoons sugar gradually, beat vigorously, and add flavoring. Fold in remaining sugar. Bake in slow oven (300° F.) 15 to 20 minutes. APPLE PIE 6 to 8 sour apples V4 teaspoon salt 1 to 34 cup sugar, white or brown W tablespoon butter 14 teaspoon grated nutmeg or 2 teaspoons lemon juice cinnamon Few gratings lemon rind Line pie plate with pastry. Pare, core, and cut apples in eighths, put row around plate 14 inch from edge, and work towards center until plate is covered; then pileon remainder. Mix sugar, nutmeg, salt, lemon juice, and grated rind, and sprinkle over apples. Dot over with butter. Wet edges of undercrust, cover with upper crust, and press edges together. Bake.* Evaporated apples, soaked overnight in cold water, may be used in place of fresh fruit. — Deep Apple Pie. Bake in deep baking dish, omitting bottom crust. Serve plain or with cream, whipped cream (plain or frozen), or ice cream. Cardinal Apple Pie. Bake filling (with addition of 1 cup hot water) in small earthen dish, closely covered, in very slow oven (250° F.) for 3 hours. Cool and bake as above. APRICOT PIE 2 cups apricots, mashed Sugar to taste If dried apricots are used, soak 12 hours. Bake* with bottom crust and strips of pastry, lattice fashion over the top. BANANA CREAM PIE Fill baked pie shell with sliced bananas.’ Pour over cold Soft Custard (p. 529). Chill. Cover with whipped cream or sprinkle with coconut. * Pastry, p- 421. To Bake Pies, p. 625. Meringues, p. 625 BANANA PIE 1 cup scalded milk : 2 egg yolks, slightly beaten ig cup sugar \4 cup thin cream or top milk 2% tablespoons flour 34 tablespoon lemon juice Yg teaspoon salt 1 large banana Mix sugar, flour, and salt, and add egg yolks. Pour on scalded milk gradually, while stirring constantly, and cook in double boiler 15 minutes, stirring constantly until mixture thickens, and afterwards occasionally. Cool and add cream, lemon juice, and banana, peeled, scraped, and cut in 14-inch slices. Chill thoroughly and turn into baked pie shell.* Cover with Meringue I (p. 625). BLACKBERRY PIE 21% cups berries, picked over Sugar and washed Y% teaspoon salt