Domestic science, principles and application

Method. — Fill lower crust with the mince meat and cover with bits of butter, dredge with flour, and place top crust. Bake 40 to 45 minutes in a hot oven. Individual pies may be baked in little tins or in muffin tins. PASTRY (Continued) One Crust Pies. — For cooked mixtures a one-crust pie is used. The crust is much more crisp if baked first. To avoid the shrinking of the paste, bake the crust on the bottom of the inverted tin. Place on carefully, allowing the paste to come well down over the edge of the tin ; trim off evenly, and fold pastry under to make a rim. Prick the crust in several places before baking. When the crust is baked, which requires 5 or 6 minutes, slip it off the bottom of the plate to the inside, and fill. One-crust pies do not require as long a time for baking as two-crust pies. Tins for Pies. — Perforated tin plates are best for baking pies. These may be had shallow or deep, as preferred. The under crust of pies are more thoroughly cooked and browned in these tins than when baked in earthen or granite pans. Never grease a pie tin, for pastry contains enough shortening to prevent the crust from adhering to the tin. Pies can be slipped to earthen plates when cool. Food Value of Pastry. — Pastry is very hard to digest. The fat in pastry completely envelops the starch grains in the flour, preventing contact with water and with the digestive juices. Only tender, flaky pastry should be eaten, and that only by persons who are well and possessed of good digestion. (235) APPLICATION (One-crust pies) 1. Lemon Pie 1 c. sugar 4 tbsp. lemon juice 2 eggs (yolks) Grated rind 1 lemon 3 tbsp. cornstarch ^ 1 tsp. butter 1 c. boiling water Method. — Mix the sugar and cornstarch. Put in a double boiler, add boiling water, and stir constantly. Cook 2 minutes, and add the butter, beaten egg yolks, rind, and lemon juice. Bake a crust on the bottom of the pan, slip into the inside of the pan, fill with lemon mixture slightly cooled, and cover with meringue. Return to top grate of hot oven and brown meringue quickly. Meringue 2 egg whites 3^ tsp. lemon juice 2 tbsp. powdered sugar 3^ tsp. vanilla Method. — Beat the whites until stiff, add the sugar gradually, and then the flavoring. {Basis for 2 girls, 3^ rule.} 2. Custard Pie 2 eggs H tsp. salt 14 c. sugar Nutmeg (grated) 2 c. milk 1 tsp. vanilla Method. — Line a pie tin with pastry, make a good rim on the crust. Scald the milk and pour over the slightly beaten eggs; add the sugar and salt. Strain the mixture into the lower crust, and grate a little nutmeg over the top. Bake in a hot oven to cook the rim well; then reduce the heat and cook more slowly until custard is firm. Test with knife as with cup custard. Egg mixtures require a moderate oven. {Basis for 2 girls, 3^ rule.) 3. Pumpkin Pie 13^ c. cooked and strained pumpkin % c. brown sugar J^ tsp. ginger or nutmeg 1 tsp. salt 2 eggs 1 tsp. cinnamon 13^ c. milk 1 tsp. orange juice Method. — Mix pumpkin, sugar, salt, and spices, add slightly beaten egg, and milk. Beat well; then add the orange juice. Fill the crust and bake. When a silver knife inserted in the pie will come from it clean, the pie is done. 4. Banana Pie }/2 doz. bananas }/2 tsp. salt 3/8 c. powdered sugar 13^ c. whipped cream