Home dissertations

Next fold from the ends, but do not have these meet. Double the paste, pound lightly, and roll down to the thickness of about a third of an inch. Fold as before and roll down again. Repeat the operation three times for pies, and six vol-au-vents, patties or tarts. When it has been rolled the last time place upon ice. It should remain at least an hour in the icechest before it is used. In hot weather if the paste sticks when being rolled, put it on a tin sheet and on ice. As soon as it has been chilled it will roll easily. The smaller the quantity of flour used when rolling the better the paste will be ; indeed, no matter how carefully all the work is done, the paste will not be good if much flour be used. APPLE PIE. Make a thick sliced apple pie, seasoning with cinnamon or nutmeg, and a little butter. No sugar. Make a small opening in the centre of the upper crust. Bake until thoroughly done. Cook one cup or one and a half cups sugar, according to the sourness of the apples, till it becomes a syrup, adding water, as necessary, lest it be too thick. When the pie is done, but still hot, pour the syrup carefully through the opening in the crust. APPLE LEMON PIE. Rind and juice of one lemon, piece of butter size of a walnut, two apples chopped fine, one egg, one cup of sugar. Bake with upper crust. BLACKBERRY PIE. Line a pie-dish with pastry and fill with ripe berries, sweetening plentifully. Cover with paste and bake in a moderate oven. Eat cold with white sugar sifted over it. CHERRY PIE. Line the pie-dish with paste ; fill with a mixture of sour and sweet cherries ; sweeten plentifully ; cover with paste pricked at the edge and slit in the middle, and bake a light brown. Eat fresh, but not warm, with white sugar sifted over the top. B. CURRANT PIE. One cup of washed currants, one cup of sugar, one tablespoon of flour, yolks of two eggs, use the whites of eggs same as lemon meringue pie. CREAM PIE. Three cups of milk, two eggs, two tablespoons of corn-starch, butter the size of a walnut, a pinch of salt, two tablespoons of sugar. Have the crust ready baked. Then scald one and one-half cups of the milk, with the butter and salt. Beat the yolks of the eggs with the corn-starch and the other one-half cups of milk, with one teaspoon lemon extract. Put it in the crust and bake till done. Then beat the whites of the eggs to a stiff froth with a little sugar, and spread over the pie. Return it to the oven and brown slightly. BOSTON CREAM PIE. One cup of sugar, one cup of flour, four eggs. Beat the yolks and sugar together to a cream, add the flour, then the whites well beaten, and one teaspoon of milk with one of baking powder. Bake in round tins so that the cake will be one inch and a half thick. For the custard, take two eggs beaten separately, one cup of sugar, one tablespoon of cornstarch, add a little cold milk, then turn the mixture into less than a pint of scalding milk, and stir constantly until cooked. When the cake is cold, spread with the custard. Flavor with vanilla or lemon. FRUIT PIES IN SEASON.