Domestic science (1914 text-book)

If any juice does escape, quickly sprinkle the bottom of the oven with salt, and the odor and smoke will be prevented. To remove the burnt substance, put a newspaper on tte desk or table and tip the oven over to one side. If burnt to the pie tin, pour boiling water into it, and scour with sapolio. What has been learned: 1. That the escape of fruit juice from the pie can be prevented : (a) By rubbing the bottom crust with white of egg. (6) By sprinkling flour over fruit, (c) By inserting a paper funnel through top crust. 2. That slits must be made in the top crust to allow the steam generated in the baking to escape. Digitized by Google Additional Recipe Apple Pie 1 tp butter 1 tp lemon juice a few gratings of lemon rind 4 or 5 sour apples cut up i c sugar i tp grated nutmeg i tp salt Line a pie tin with paste. Pare, core, and cut the apples into eighths. Fill pie. Mix sugar, nutmeg, salt, and lemon juice and sprinkle over the apples. Put dots of butter here and there. Put upper crust on, first wetting edges with cold water. Press together and trim. Bake in a moderate oven. Lesson LVI Custard Pie Materials used: Pie crust: } c flour I tb lard f tb butter salt water Filling: 7 tb milk salt 1 egg yolk and ^ white 1 tp sugar nutmeg or cinnamon Meringue i egg white 1 tp sugar Utensils needed: Bowls rolling pin egg beater case knives molding board wire whisk flour sifter teaspoon large plate or measuring cup tablespoon platter Work to be done: 1. Sift, measure, and mix flour and salt. 2. Cut the lard into the flour. (See Lesson XLIX.) 3. Add enough water to make a stiff paste, proceeding according to directions given in the lesson upon it. 4. Dredge board with flom*, turn out paste, pat it into rec- Digitized by Google 1 2 3 tangular shape, and roll out into a piece about twice as long as it is wide. Pat the butter into a square cake and place near one end of this rectangle. 5. Fold the paste over the butter. Press the edges together. Fold 1 over 2 and 3 over 1. Press edges together. Turn around toward you. Pat the paste into ridges with the rolling pin. Fold over again and roll. Repeat two times more, being careful not to allow the butter to come out. 6. Cover the inverted tin, prick, and bake. 7. Break the egg and separate the yolk and the white. 8. Beat the white slightly until a spoonful can be held. Divide it into two parts, adding half to the yolk in a bowl. Fig. 71 Fig. 72.— Patting Paste into Ridges 9. Beat white and yolk enough to mix. Add the salt, sugar, and milk. Beat. 10. When the crust is a delicate brown, invert it in the pie tin, turn the filling in, sprinkle with nutmeg over top, and bake in a slow oven until the custard is done. 11. Beat the remaining egg on a platter until stiff and dry. Add a teaspoon of sugar. Beat until well mixed. Digitized by Google 12. When the custard is firm in the center, remove pie from the oven, put the beaten egg white over the top of the pie, either spreading it out smoothly with a knife or putting it on in fancy shapes if so desired. 13. Transfer pie to a slow oven and bake until the meringue, or egg white, is delicately browned. Principles: If the butter is added to the flour before the water is added, the crust is more tender than if lard alone is used. By putting the butter in between layers of paste, pressing together edges and patting with the rolling pin, cold air is inclosed between layers of paste. When this air encounters the heat of the oven, it expands, causing the paste to expand also and giving lightness to it. This paste is different from the paste made in the ordinary way in that the layers are very distinct, making it more flaky. Serving: Custard pie forms the dessert for a dinner. Cleaning up: