Boston Cooking-School cook book

Cook berries until soft with enough water to prevent burning. Add sugar to taste and salt. Cool. Line pie plate with pastry,* put on rim, fill with berries. Arrange 6 strips pastry across top, cut same width as rim. Put on upper rim. Bake* 30 minutes. BUTTERSCOTCH PIE I. Fill baked pie shell with Butterscotch Filling (p. 673). Cover with Meringue * or garnish with whipped cream. II. Make three 9-inch circles of Puff Paste, bake and put together with Butterscotch Filling. BLUEBERRY PIE 21% cups berries 1% cup sugar Flour Yé teaspoon salt Line a deep plate with Plain Paste, fill with berries slightly dredged with flour; sprinkle with sugar and salt, cover with pastry and bake* 45 to 50 minutes. One-third molasses and 24 sugar may be used instead of all sugar. Six green grapes (seeds removed), cut in small pieces, much improve the flavor, particularly if huckleberries are used in place of blueberries. * Pastry, p. 621. To Bake Pies, p. 625. Meringues, p. 625. CHERRY PIE I 1 quart cherries (preferably sour) Flour for dredging 4 tablespoons sugar Stone cherries. Line pie plate with paste. Fill with cherries. Sprinkle with sugar. Dredge lightly with flour. Put on top crust and bake.* CHERRY PIE Il 2 cups canned cherries, stoned 1 tablespoon quick-cooking tapioca VY cup cherry juice Few grains salt 2 tablespoons sugar Line pie plate with paste. Put in cherries. Mix juice, sugar, tapioca, and salt and pour over cherries. Put on top crust. Bake.” * CHOCOLATE CREAM PIE 3 squares chocolate VW teaspoon salt 21% cups cold milk 4 egg yolks, slightly beaten 4 tablespoons flour 2 tablespoons butter 1 cup sugar 2 teaspoons vanilla Scald milk with chocolate. Beat until mixture is smooth. Combine flour, sugar, and salt. Add to egg yolks. Pour small amount of chocolate mixture over egg mixture, stirring vigorously. Return to double boiler and cook until thickened, stirring constantly. Add butter and vanilla. Cool. Pour into baked pie shell* and cover with Meringue II* or whipped cream. GERMAN CHEESE PIE OR CHEESE CAKE German Sweet Pastry (p. 623) 2 eggs 1% pounds dry or pressed cottage cheese 2 tablespoons cornstarch Ys pint sour cream 1 teaspoon vanilla 34 cup sugar Cinnamon and sugar Roll out pastry and line pie plate. Mix other ingredients, put | through ricer or coarse strainer 3 times. Fill pie and dust top lightly with cinnamon and sugar. Bake* in moderate oven (350° F.) about 50 minutes or until firm. Serve cold. * Pastry, p. 621. ‘To Bake Pies, p. 625. Meringues, p. 625. COFFEE CHIFFON PIE 1 tablespoon granulated gelatine 34 cup sugar 34 cup cold strong coffee 4% teaspoon salt 4 eggs ¥4 cup hot strong coffee 1 tablespoon lemon juice Soak gelatine in cold coffee 5 minutes. Beat egg yolks slightly. Add 14 cup sugar, salt, and hot coffee and cook over boiling water until custard-like. Add gelatine and lemon juice. Cool slightly. Beat whites until stiff with remaining sugar. Fold into custard. Fill baked pie shell* and chill. Serve spread with a thin layer of whipped cream. CRANBERRY PIE 114 cups cranberries 14 cup water 34 cup sugar 11% tablespoons flour Mix ingredients and cook 10 minutes. Cool. Bake* in one crust, with a rim, and strips across top. Cranberry and Raisin Pie. Add ¥% cup seeded raisins to mixture. BOSTON CREAM PIE (p. 657) CREAM PIE Fill baked pie shell with Cream Filling (p. 672) or bake two or three 9-inch circles of pastry * and put together with filling; sprinkle top with powdered sugar. Frangipan Cream Pie. Use Frangipan Cream (p. 673). Coconut Cream Pie. Cover with Meringue I.* Sprinkle with grated coconut. Bake in slow oven (300° F.) until delicately brown.