For custard, berry, or any juicy pies, I always sponge the
under crust with the white of an egg before putting in the
filling. This will prevent the crust from getting soggy. — [E.
E., Vt.
Try rhubarb instead of apples for mince pies. It is very
much to be preferred. Do not peel the stalks — just wash and
chop fine — and you will be pleased with results. — [Mrs. N. P.
A., Me.
Peel and cut up fine 4 oranges and 4 bananas, mix them
together and add 1 cup sugar and mash well. Put this mixture
between layers of shortcake, pile some on top, and serve
with cream. — [R. S. Y., Kan.
To prevent apple or berry pies from discharging their
delicious juices upon the floor of the oven, insert in a slit in
the upper crust (when ready to bake) a funnel made from a
small square of white paper. — [F. & H.
This is a good way to use up dry scraps of cheese, provided
they have not become moldy: Put a layer of bits of cheese
in a well buttered tin and cover with a soft shortcake batter.
Bake in a quick oven. — [A. H. B., Mich.
One of the secrets of good pie crust, cookies, etc., is to mix
largely or entirely with a baking spoon or knife, instead of the
heated hand. For pie crust see to it that the flour, shorten-
ing, and water are cold. — [Mrs. S. D. F., O.
In preparing pumpkin for pies it saves time to simply cut the
pumpkin in quarters and bake it in the oven. When done
scoop the pumpkin out of the shell with a spoon and mix with
the other ingredients in the usual way. — [Mrs. E. L. P., O.
84 FARM AND HOME COOK BOOK
It is a hobby of mine that pie should be baked well, and long
— just how long depends entirely upon the filling — for an apple
pie, one hour in a moderate oven is not a minute too long,
while for a berry pie, 20 to 30 minutes is about right. — [E. E.,
Vt.
To keep juicy pie fillings from running out while baking, cut
the upper pie crust about one-quarter inch larger than the
tin, and tuck this edge under the edge of the lower crust. Be
sure to prick or cut slits in the top crust for air holes. — [Mrs.
M. M., Wis.
To prevent the under crust from becoming soggy as it will
when baked with juicy fillings, mix one-half the sugar you
intend to use in the filling with an equal amount of flour, and
sprinkle this mixture on the under crust before you put in the
fruit. — [Mrs. M. M., Wis.
I believe there is at least as much in proper baking as in
proper making. My experience is that a very hot oven makes
a tough crust, as is also the case if upon being taken from the
oven, the pie is immediately set in a cold place. It is better to
let it cool slowly. — [E. E., Vt.
When you want a baked pie shell, invert the pie pan, grease
the bottom (which of course must be very clean), and put the
crust over that and bake. In this way you will have no trouble
in having perfect shells, without blisters. Prick the dough
lightly with a fork before putting in the oven. — [J. M. B., 111.
The leaves from fruit trees steeped in water making a strong
tea, and used instead of water in cooking other kinds of fruit
will give it the taste of the fruit of the leaves. For example,
peach leaves tea will give rhubarb the taste of peaches, and is
a nice change in making pies. In the red or wineplant, straw-
berry leaves may be used. — [Mrs. V. A. H., N. D.
Page 53
Presented as published in 1907. 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
For custard, berry, or any juicy pies, I always sponge the under crust with the white of an egg before putting in the filling. This will prevent the crust from getting soggy. — [E. E., Vt.
Try rhubarb instead of apples for mince pies. It is very much to be preferred. Do not peel the stalks — just wash and chop fine — and you will be pleased with results. — [Mrs. N. P. A., Me.
Peel and cut up fine 4 oranges and 4 bananas, mix them together and add 1 cup sugar and mash well. Put this mixture between layers of shortcake, pile some on top, and serve with cream. — [R. S. Y., Kan.
To prevent apple or berry pies from discharging their delicious juices upon the floor of the oven, insert in a slit in the upper crust (when ready to bake) a funnel made from a small square of white paper. — [F. & H.
This is a good way to use up dry scraps of cheese, provided they have not become moldy: Put a layer of bits of cheese in a well buttered tin and cover with a soft shortcake batter. Bake in a quick oven. — [A. H. B., Mich.
One of the secrets of good pie crust, cookies, etc., is to mix largely or entirely with a baking spoon or knife, instead of the heated hand. For pie crust see to it that the flour, shortening, and water are cold. — [Mrs. S. D. F., O.
In preparing pumpkin for pies it saves time to simply cut the pumpkin in quarters and bake it in the oven. When done scoop the pumpkin out of the shell with a spoon and mix with the other ingredients in the usual way. — [Mrs. E. L. P., O.
It is a hobby of mine that pie should be baked well, and long — just how long depends entirely upon the filling — for an apple pie, one hour in a moderate oven is not a minute too long, while for a berry pie, 20 to 30 minutes is about right. — [E. E., Vt.
To keep juicy pie fillings from running out while baking, cut the upper pie crust about one-quarter inch larger than the tin, and tuck this edge under the edge of the lower crust. Be sure to prick or cut slits in the top crust for air holes. — [Mrs. M. M., Wis.
To prevent the under crust from becoming soggy as it will when baked with juicy fillings, mix one-half the sugar you intend to use in the filling with an equal amount of flour, and sprinkle this mixture on the under crust before you put in the fruit. — [Mrs. M. M., Wis.
I believe there is at least as much in proper baking as in proper making. My experience is that a very hot oven makes a tough crust, as is also the case if upon being taken from the oven, the pie is immediately set in a cold place. It is better to let it cool slowly. — [E. E., Vt.
When you want a baked pie shell, invert the pie pan, grease the bottom (which of course must be very clean), and put the crust over that and bake. In this way you will have no trouble in having perfect shells, without blisters. Prick the dough lightly with a fork before putting in the oven. — [J. M. B., 111.
The leaves from fruit trees steeped in water making a strong tea, and used instead of water in cooking other kinds of fruit will give it the taste of the fruit of the leaves. For example, peach leaves tea will give rhubarb the taste of peaches, and is a nice change in making pies. In the red or wineplant, strawberry leaves may be used. — [Mrs. V. A. H., N. D.