Foods, their selection and preparation

topping is made of equal measures of fat (butter or margarine would give good flavor) and brown sugar, with twice as much by measure of flour. Three-fourths cup flour is plenty for one pie. Three-fourths teaspoon cinnamon may be added. The flour, cinnamon, and sugar are sifted together and the fat cut into the dry ingredients as in making pastry. The crumbly mixture is sprinkled over the top of a single-crust pie before baking. Other Kinds of Pies. There are still other styles of pie, as well as other fillings for pies. Some of these follow. Cobblers. A cobbler is nothing more than a large pie, usually baked in a rectangular pan. One cobbler might make 50 servings, while a standard-sized pie makes five to eight. The same crust, one or two, and the same fillings which are used in standard pies can be used to make cobblers. Cobblers most often have fruit filling, though other fillings may be used. Tarts. While cobblers are the largest pies, tarts are the smallest. Tarts are individual or very small pies with either one crust or two. Small amounts of pastry that are left over may be baked in individual pie tins, in muffin pans, or in small forms, or squares. Tarts may be served as dessert, or the very tiny ones with tea. Baked shells may be filled with fresh, cooked, or preserved fruits. Also cream pies, chiffon pies, custard pies, and fruit pies all may be prepared as tarts. Turnovers. Turnovers also are individual or small pies. They consist of squares or rounds of plain pie crust, filled with fruit, mincemeat, creamed meat, chicken, or fish mixtures, folded, and the edges sealed, envelope fashion. They are baked like any other pie. Sometimes a sauce is served over a turnover. Meat Pies. The standard meat pie is a stew, meat or chicken and vegetables (see A Cobbler • A cobbler may be served with pastry cutouts instead of a top crust page 203), with a top on it. It may have a bottom crust, though this is not common. The top may be made of plain pastry, puff paste, rich biscuits, shortcake, mashed potatoes, or cereals. OTHER USES OF PLAIN PASTRY While plain pastry is used chiefly for pie crust, there are other uses to be made of it. Some of these are pastry cases, fruit dumplings, and cheese straws. Pastry Cases. Creamed chicken or turkey and creamed meats and fish are often served in pastry cases. These are also called "patty shells." Although a richer pastry is fre¬ quently used for them, they may be made of plain pastry. Pastry cases of plain pastry are no different from individual pie shells. To make them, roll the pastry to one-eighth inch thickness or thinner and cut to fit the outside of individual piepans, pattie pans, or muffin tins. Fit the pastry over the inverted tins, pressing out the air. Prick with a fork and bake the same as pie shells. Tops for the cases may be made from the pastry, cut with a cookie cutter or biscuit cutter and baked on a sheet. The pastry cases should be filled with creamed chicken or meat just before serving. [329] Apple Dumplings • The dough is folded about the whole or sliced fruit