Foods and home making

Bake a pie crust containing no filling in a hot oven — 475° F. — 12 to 15 minutes. Pie crust baked before the filling is added is usually crisper and drier than that baked with the filling. Such pie crust is believed to be more readily digested than the moister crust. It is advisable for a beginner to make a one-crust pie the crust of which is baked before adding the filling, rather than a one- crust pie baked with the filling or a two-crust pie. Meringue is often placed on the top of one-crust pie and then browned in the oven. In a double boiler, heat the milk. In a bowl, mix well the sugar, cornstarch, and flour. Add the hot milk to the sugar mixture, stirring as it is added. Pour the mixture into the double boiler. Stir and cook until the mixture thickens. Cover and let cook about 15 minutes longer. Beat the eggs and add the salt. Stir this quickly into the milk mix- ture. Add the butter. Stir and cook until the egg thickens. Add the vanilla. Pour into a baked crust. Cover with the following meringue : 2 egg whites 2 tablespoons medium brown sugar £ teaspoon salt J teaspoon vanilla Add the salt to the egg whites. With a wheel egg beater, beat the whites stiff. Add the sugar and vanilla. Cut and fold the sugar into the whites. Spread on the top of the butterscotch filling. Place the pie in the oven. Bake in a moderate oven — joo° F. — for IS to 20 minutes. Let the pie cool before serving. BUTTERSCOTCH PIE 1 pint milk 1 cup medium brown sugar 2 tablespoons cornstarch 2 tablespoons flour 2 egg yolks b teaspoon salt 3 tablespoons butter h teaspoon vanilla Luncheon or Supper Deserts 325 SWEET POTATO PIE 2 cups cooked, mashed sweet potatoes 1 teaspoon allspice (4 medium) 3 tablespoons butter | cup sugar 1 teaspoon cinnamon 2 eggs £ teaspoon salt 1 cup milk ■§■ teaspoon vanilla Add the butter, sugar, and spices to the hot potatoes. Separate the eggs. Beat the egg-yolks. Add the yolks, salt, milk, and vanilla to the potato mixture. Fold in the beaten egg-whites. Pour in a pie dish lined with unbaked pastry. Bake at 37 50 F. — for I hour. When cool serve with whipped cream. How is the quality of pie judged? The quality of a pie may be judged and recorded on a score card. SCORE CARD FOR PIE Perfect Score Appearance — color, thickness 10 Crust: Tenderness 20 Lightness 10 Flakiness 10 Flavor 20 Filling : Flavor 20 Consistency 10 Total 100 SUMMARY Some wholesome desserts made of : 1. Fruits — Brown Betty 2. Milk — blancmange 3. Milk and eggs — steamed, baked, or soft custards Some hearty desserts : 1. Fruit shortcakes ; 2. Gingerbread; 3. Pie. A hearty dessert is suitable for luncheon or supper because they are simpler meals than dinner. Good pastry is: 1. Tender (use much fat, little water) 2. Flaky (mix so as to form layers of fat and flour) 3. Light (have ingredients cold so they will expand when heated; use baking powder) 326 Luncheon or Supper REVIEW QUESTIONS AND EXERCISES Copy the following statements , filling in each blank with a word or num- ber: 1. Desserts made of and are especially wholesome. 2. In making a sweet sauce thickened with flour, the flour should be mixed with before adding the hot liquid. 3. When a dessert is flavored with chocolate, more needs to be used than with other flavoring materials. 4. Custards contain less than many other desserts.