Chop fine ten ounces of washed butter with one pound of pastry
flour, six ounces of sugar, one tablespoonful of pie seasoning, then
mix with three eggs✪ Vienna Tart Paste into light paste. This paste is very extensively
used as crust for the delicious large fruit and cream tarts so common
in Europe. If convenient, use six yolks of eggs in place of three
whole eggs, as this makes the paste more smooth.
Common Pie Paste.
Mix together, dry, one pound of flour with three-quarters of a
pound of lard and butter, and one-half teaspoonful of salt, then moisten
with enough ice water to have it hold together✪ Common Pie Paste, but do not work any
more than necessary; and if time allows, let it rest on ice before using.
That is the secret of a tender pie crust; working it too much makes
what you so often find — shoe-leather pies. If you want a cheaper
crust for the bottom, use less shortening. Always wash pies on top
with milk before baking; this gives them a lively and appetizing color. If
the oven bakes slow from the top, add a pinch of salt to the milk you
wash the pies with.
Prepared Pie Seasoning.
Not only in large hotels but also in every household a large
quantity of that delicate flavor, the peel of lemon, is wasted daily.
How often are lemons cut up, when in a moment's time the rind could
— 7 —
be grated and saved for future use, put in a glass jar and occasionally
sprinkled over with a little sugar and a few drops of water to keep
moist. In this way you can have lemon flavor free of cost all the
year around. Two tablespoonfuls of this lemon peel, two cups of
brown sugar, one tablespoonful of cinnamon, one tablespoonful of
allspice, one-half a nutmeg (grated); mix all together and keep in a
can in a cool place, always ready for use.
Now to Prepare Pies,
Pie plates should always be greased with butter, then dusted
with flour, or what is better, cracker dust; this prevents the pie from
tasting greasy after standing a day or two. Never have too rich a
pie crust for the bottom, and always roll out very thin. For apple,
and fresh fruit pies generally, it is advisable to dust the pie crusts with
cracker dust before filling with the fruit, as this absorbs the juice of
the fruit while baking. If fresh fruit pies are to be packed in lunch
baskets, the following is a very valuable recipe : Mix the berries or
other fruit, as soon as picked, with sufficient sugar, a little water, and
put away if possible over night; before using, drain off the juice, and
cook it, adding three tablespoonfuls of corn starch to every pint of
juice, then add the fruit, mix, and it is ready for use. This pie will
cut like jelly. Brown sugar is very good for pies and gives a nice flavor.
Evaporated and IJried Fruits.
Page 4 · 2 recipe records on this page
Presented as published in 1895. 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
Chop fine ten ounces of washed butter with one pound of pastry flour, six ounces of sugar, one tablespoonful of pie seasoning, then mix with three eggs into light paste. This paste is very extensively used as crust for the delicious large fruit and cream tarts so common in Europe. If convenient, use six yolks of eggs in place of three whole eggs, as this makes the paste more smooth.
Common Pie Paste.
Mix together, dry, one pound of flour with three-quarters of a pound of lard and butter, and one-half teaspoonful of salt, then moisten with enough ice water to have it hold together, but do not work any more than necessary; and if time allows, let it rest on ice before using. That is the secret of a tender pie crust; working it too much makes what you so often find — shoe-leather pies. If you want a cheaper crust for the bottom, use less shortening. Always wash pies on top with milk before baking; this gives them a lively and appetizing color. If the oven bakes slow from the top, add a pinch of salt to the milk you wash the pies with.
Prepared Pie Seasoning.
Not only in large hotels but also in every household a large quantity of that delicate flavor, the peel of lemon, is wasted daily. How often are lemons cut up, when in a moment's time the rind could
— 7 —
be grated and saved for future use, put in a glass jar and occasionally sprinkled over with a little sugar and a few drops of water to keep moist. In this way you can have lemon flavor free of cost all the year around. Two tablespoonfuls of this lemon peel, two cups of brown sugar, one tablespoonful of cinnamon, one tablespoonful of allspice, one-half a nutmeg (grated); mix all together and keep in a can in a cool place, always ready for use.
Now to Prepare Pies,
Pie plates should always be greased with butter, then dusted with flour, or what is better, cracker dust; this prevents the pie from tasting greasy after standing a day or two. Never have too rich a pie crust for the bottom, and always roll out very thin. For apple, and fresh fruit pies generally, it is advisable to dust the pie crusts with cracker dust before filling with the fruit, as this absorbs the juice of the fruit while baking. If fresh fruit pies are to be packed in lunch baskets, the following is a very valuable recipe : Mix the berries or other fruit, as soon as picked, with sufficient sugar, a little water, and put away if possible over night; before using, drain off the juice, and cook it, adding three tablespoonfuls of corn starch to every pint of juice, then add the fruit, mix, and it is ready for use. This pie will cut like jelly. Brown sugar is very good for pies and gives a nice flavor.
Evaporated and Dried Fruits.
Records on this page
Vienna Tart PasteCommon Pie Paste