These puddings may also be boiled in cloths (many
consider them lighter so boiled). Scald and flour a
square of muslin for each; lay it in a large bowl; pour
the pudding mixture in, tie it up closely as you would
dumplings, and boil six hours for a quart pudding, and
an hour and half the day used.
CHAPTEE XXXL
PIES AND TAETS.
In making either the American pie, or the English
tart, remember to heap the fruit in the centre, leaving
room for a groove round the edge. Before the cover is
put on wet the margin, but do not press the edges to-
gether, all the pressure should come between the fruit
and the edge — lay your forefinger round, pressing closely
so that upper and under paste may adhere there, but
leave the edges untouched; cut four slits in the groove
you have made; see that they are open enough for the
syrup to boil into the groove instead of from the edges
and out in the oven; as the pie cools the syrup runs
back from the groove to the pie. See full directions in
Chapter III, for Pastry.
FLAKY CRUST POR FAMILY PIES.
South Kensington Training School of CooTcery.
Put one pound of flour in a bowl, mix with it a teaspoon-
ful of baking powder, whip the whites of two eggs to a
stiff foam, put them to the flour with a scant saltspoon-
ful of salt, and make all into a stiff paste with ice-cold
water (about one gill).
Flour a board, turn the paste out on it; flour the roll-
ing-pin, and roll it to a thin sheet. Divide half a pound
of butter✪ Flaky Crust for Family Pies into three parts. Take one part and spread it
208
Pies a7id Tarts, * 209
all over the paste with a knife, dredge flo^ar over it and
fold the paste in three, flour the rolling-pin again, roll
out the paste and spread the second portion of butter
over it; fold the paste as before, roll it out and spread
the third portion of butter. Fold it again and roll it
to the thickness required for a pie — the third of an inch.
This paste requires a quick oven.
ENGLISH FRUIT TARTS.
These are made in oval deep dishes, with crust only
lining the sides, not the bottom, giving more fruit and
juice, and are preferred by those who do not like the
heavy undercrust.
CURRAKT AND RASPBERRY TARTS.
Cut long strips of ^^ rough pufE paste '' (see recipe) an
inch and half to two inches wide, wet the sides of an
oval dish, lay the paste round, pressing the sides not the
edges — fill with three parts raspberries, one of currants,
pour in a cup of water and one of sugar✪ Currant and Raspberry Tarts, wetting margin
and put on a cover, observing directions (Pastry,
Chapter III).
CHERRY AND CURRANT TART.
Use three parts cherries and one of currants✪ Cherry and Currant Tart, unless
you have regular cooking cherries, when the currants
may not be necessary, make the tart according to direc-
tions for raspberry and currant tart.
BLACKBERRY TART.
Blackberry tarts or pies are greatly improved by
having one-third apple✪ Blackberry Tart added to them. Make as directed
for other fruit tarts.
Apple and all fruit tarts are made in the same way.
2 1 0 * Practical Recipes,
APPLE PIE. ✪ Apple Pie
Page 106 · 5 recipe records on this page
Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
These puddings may also be boiled in cloths (many consider them lighter so boiled). Scald and flour a square of muslin for each; lay it in a large bowl; pour the pudding mixture in, tie it up closely as you would dumplings, and boil six hours for a quart pudding, and an hour and half the day used.
CHAPTER XXXI.
PIES AND TAETS.
In making either the American pie, or the English tart, remember to heap the fruit in the centre, leaving room for a groove round the edge. Before the cover is put on wet the margin, but do not press the edges together, all the pressure should come between the fruit and the edge — lay your forefinger round, pressing closely so that upper and under paste may adhere there, but leave the edges untouched; cut four slits in the groove you have made; see that they are open enough for the syrup to boil into the groove instead of from the edges and out in the oven; as the pie cools the syrup runs back from the groove to the pie. See full directions in Chapter III, for Pastry.
FLAKY CRUST POR FAMILY PIES.
South Kensington Training School of Cookery.
Put one pound of flour in a bowl, mix with it a teaspoonful of baking powder, whip the whites of two eggs to a stiff foam, put them to the flour with a scant saltspoonful of salt, and make all into a stiff paste with ice-cold water (about one gill).
Flour a board, turn the paste out on it; flour the rolling-pin, and roll it to a thin sheet. Divide half a pound
of butter into three parts. Take one part and spread it
Pies and Tarts, * 209
all over the paste with a knife, dredge flour over it and fold the paste in three, flour the rolling-pin again, roll out the paste and spread the second portion of butter over it; fold the paste as before, roll it out and spread the third portion of butter. Fold it again and roll it to the thickness required for a pie — the third of an inch. This paste requires a quick oven.
ENGLISH FRUIT TARTS.
These are made in oval deep dishes, with crust only lining the sides, not the bottom, giving more fruit and juice, and are preferred by those who do not like the heavy undercrust.
CURRANT AND RASPBERRY TARTS.
Cut long strips of "rough puff paste"' (see recipe) an inch and half to two inches wide, wet the sides of an oval dish, lay the paste round, pressing the sides not the edges — fill with three parts raspberries, one of currants, pour in a cup of water and one of sugar, wetting margin and put on a cover, observing directions (Pastry, Chapter III).
CHERRY AND CURRANT TART.
Use three parts cherries and one of currants, unless you have regular cooking cherries, when the currants may not be necessary, make the tart according to directions for raspberry and currant tart.
BLACKBERRY TART.
Blackberry tarts or pies are greatly improved by having one-third apple added to them. Make as directed for other fruit tarts.
Apple and all fruit tarts are made in the same way.
2 1 0 * Practical Recipes,
APPLE PIE.
Records on this page
Flaky Crust for Family PiesCurrant and Raspberry TartsCherry and Currant TartBlackberry TartApple Pie