Two and one-half cupfuls of flour (always sifted), one cupful of butter,
a pinch of salt, wash the hands with soap and water and dip them first in
hot and then in cold water✪ Fine Puff Paste. Wash the butter in cold water, working it with
the hands until it is light and waxy but not oily. This frees it from the salt
and buttermilk and lightens it, so that the pastry is more delicate. Shape
the butter into two thin cakes and put in a pan of ice-water to harden.
Sift the salt with flour. With the hands, rub one-third of the shortening
into the flour. Add the water. Stir quickly until the paste is smooth.
Sprinkle the board lightly with flour Turn the paste on this. Roll from
you and to one side; or, if you prefer to roll from you all the time, turn
the paste around. When about one-fourth an inch thick, take the balance
of the butter, break in bits and spread on the paste. Sprinkle lightly
with flour. Now fold the paste, one-third from each side, so that the
edges meet. Next fold from the ends, but do not have these meet.
Double the paste, pound lightly and roll to about one-third of an inch in
thickness. Fold as before and roll again. Put in ice-chest or cellar one
hour to cool. As soon as cool, it will roll easily. The less flour used
in rolling out the paste the tenderer it will be. Lillian.
CREAHED PEACH PIE.
Line a deep pie dish with rich pie crust and fill two-thirds full with
slices of canned peaches that have been dropped into boiling syrup and
cooked for two or three minutes. Cover with crust but do not pinch the
edges. When rather cool, raise up the top crust and pour in the following
cream, which should cool for a few moments before being poured in: One
small cupful of milk, heated to boiling; one tablespoonful of sugar, one
half teaspoonful of corn-starch wet in cold milk. Let boil, then add the
white of one ^g'g beaten to a stiff froth and one-fourth of a teaspoonful
of vanilla. C. P. O.
RAI5IN PIE.
(Excellent.)
One cup of stoned raisins chopped fine, one lemon, grate rind, take
out seeds and chop it fine with raisins; add one cup of sugar and two
tablespoonfuls of water. This makes two pies; bake between upper and
lower crusts. Mrs. Nancy Miller.
204 PASTRY, PIES AND TARTS.
ORANGE PUFF5.
Take out the pulp from two oranges; boil the peels until quite tender
and then beat to a paste with twice their weight of sugar, then add the
pulp and juice with a piece of butter the size of a walnut. Heat thes::^
ingredients well together. Line some pans with rich puff paste, put the
mixture in and bake. When done beat the whites of three eggs to a firm
froth, slightly sweeten, spread over and set in the oven to brown.
Nannie Jones.
POTATO PIE.
Peel and grate one large white potato, add juice and grated rind of
one lemon, the white of one Qg✪ Creamed Peach Pie^ well beaten, one cupful of white sugar
and one cup of cold water. Stir well together and pour into a pie tin with
a rich under crust and bake. When done have ready the whites of two
eggs well beaten, one-half teacupful of white sugar and one-half teaspoon-
ful of lemon, all thoroughly beaten. Spread on the top of the pie evenly
and return to the oven a few moments; a teaspoonful of jelly on the cen-
ter of each piece ornaments it to a fancy degree,, This pie is sometimes
called "silver pie," from its color. Jenette Tweed.
APPLE AND RAISIN PIE. ✪ Apple and Raisin Pie
Page 147 · 7 recipe records on this page
Presented as published in 1917. 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
Two and one-half cupfuls of flour (always sifted), one cupful of butter, a pinch of salt, wash the hands with soap and water and dip them first in hot and then in cold water. Wash the butter in cold water, working it with the hands until it is light and waxy but not oily. This frees it from the salt and buttermilk and lightens it, so that the pastry is more delicate. Shape the butter into two thin cakes and put in a pan of ice-water to harden. Sift the salt with flour. With the hands, rub one-third of the shortening into the flour. Add the water. Stir quickly until the paste is smooth. Sprinkle the board lightly with flour Turn the paste on this. Roll from you and to one side; or, if you prefer to roll from you all the time, turn the paste around. When about one-fourth an inch thick, take the balance of the butter, break in bits and spread on the paste. Sprinkle lightly with flour. Now fold the paste, one-third from each side, so that the edges meet. Next fold from the ends, but do not have these meet. Double the paste, pound lightly and roll to about one-third of an inch in thickness. Fold as before and roll again. Put in ice-chest or cellar one hour to cool. As soon as cool, it will roll easily. The less flour used in rolling out the paste the tenderer it will be. Lillian.
CREAHED PEACH PIE.
Line a deep pie dish with rich pie crust and fill two-thirds full with
slices of canned peaches that have been dropped into boiling syrup and
cooked for two or three minutes. Cover with crust but do not pinch the
edges. When rather cool, raise up the top crust and pour in the following
cream, which should cool for a few moments before being poured in: One
small cupful of milk, heated to boiling; one tablespoonful of sugar, one
half teaspoonful of corn-starch wet in cold milk. Let boil, then add the
white of one egg beaten to a stiff froth and one-fourth of a teaspoonful
of vanilla. C. P. O.
RAI5IN PIE.
(Excellent.)
One cup of stoned raisins chopped fine, one lemon, grate rind, take out seeds and chop it fine with raisins; add one cup of sugar and two tablespoonfuls of water. This makes two pies; bake between upper and lower crusts. Mrs. Nancy Miller.
ORANGE PUFF5.
Take out the pulp from two oranges; boil the peels until quite tender
and then beat to a paste with twice their weight of sugar, then add the
pulp and juice with a piece of butter the size of a walnut. Heat thes::^
ingredients well together. Line some pans with rich puff paste, put the
mixture in and bake. When done beat the whites of three eggs to a firm
froth, slightly sweeten, spread over and set in the oven to brown.
Nannie Jones. POTATO PIE.
Peel and grate one large white potato, add juice and grated rind of one lemon, the white of one Qg^ well beaten, one cupful of white sugar and one cup of cold water. Stir well together and pour into a pie tin with a rich under crust and bake. When done have ready the whites of two eggs well beaten, one-half teacupful of white sugar and one-half teaspoonful of lemon, all thoroughly beaten. Spread on the top of the pie evenly and return to the oven a few moments; a teaspoonful of jelly on the center of each piece ornaments it to a fancy degree,, This pie is sometimes called "silver pie," from its color. Jenette Tweed.
APPLE AND RAISIN PIE.
Records on this page
Fine Puff PasteCreamed Peach PieRaisin PieGreen Apple PieOrange PuffsPotato PieApple and Raisin Pie