The practical cookbook

Egg paste. Put butter and boiling water in a saucepan over the fire ; when it boils add fiour and salt, and stir until mixture leaves sides of pan, keeping it over the heat. Then turn mixture into a bowl, cool, and beat in the unbeaten yolk of 1 egg; when smooth add i whole egg and continue beating until the paste is smooth, Choux cases. Cut six rounds of paste from Quick paste (above) with a large-sized cooky-cutter and pipe Egg paste around the edges of these, using a pastry bag. Bake in a moderate oven till brown. Use as cases for creamed fish or meat, prepared as directed for Scalloped meat (p. 36) or Scalloped fish (p, 36}, omitting the crumbs. Trimmings left from pies may be used for the rounds of paste. Pates. Roll and cut the paste with biscuit-cutter and doughnut-cutter, making three times as many rings as rounds. Moisten edge of each round and place three rings on it, moistening the lower one. Bake about 20 min. in a moderate oven. Fill with oysters, chicken, lobster, etc., reheated in white sauce, and well seasoned. Allow 2 c. sauce to i ^ c. meat or fish. Tarts. Make and shape as for P&t^s, using only two rings for each tart. Fill with jelly or jam. Pie and Tart Fillings Fkuit ^^ Wa™, M^ E«s Burnt. SA1.T F,x,u« Paste P.,c- Apple dumplings . Apple pie. . . , Apricot pie . . . Mock mince pie. . Custard pie . . . Squash pie . . . Lemon pie . . . Orange pie . . . Chocolate pie . . Butterscotch pie Florentine meringue Banbury tarts . . I c. I c. I c. 4 c. lie. 4tb, lie. 2tb. (tsp. 3tb. 2tb. 2 tb. Spk Spk Spk Spk itsp. Spk Spk Spk 8tb. 4tb, 4tb. 6tb, I role inile I rule irule irule irule ilAik Jrule irule irale Jnile irule General Directions. Apple pie. Apricot pie, and Mock mince pie will require upper and under crusts, the other pies only an under crust and rim. Either paste may be used, as preferred. Roll the two crusts separately about \ in. thick, keeping the paste as nearly round as possible. Cut paste somewhat larger than the pie-plate and fit it in loosely to allow for shrinking. Put in the under crust, brush with white of egg (to prevent filling from soaking into it), and make an edge with strips of the paste, holding them in place by moistening the top of each layer with cold water. Fill the pie and put on the top crust ; press edges together lightly and cut slits in the crust to let steam escape. 2 to 3 c. fruit will generally be needed for i pie. d,:...l,CjOO^:;Ic For a pie with under crust only, build up the edges with strips of paste to make it the required depth. Whenever possible, if the filling does not require a long cooking, bake the pastryshell over an inverted pie-plate, pricking it many times with a fork to prevent the formation of air bubbles, then fill and finish cooking, Apple dumplings. Use rule for Quick paste (p. io2). Roll out the dough and cut in six equal pieces, as nearly square as possible. Wash, pare, and core the apples, put one in the center of each square, sprinkle with sugar and cinnamon, fold dough over them, pressing edges together, and bake in a buttered pan in a hot oven till crust is brown and fruit tender. Serve with a sweet pudding sauce. Apple pie. Prepare and slice the apples. Line plate as directed, put in the apples, add sugar, salt, and water, and finish according to General Directions. Bake about 40 min. in a hot oven, reducing the heat after pie begins to brown. A little grated lemon rind or ^ tsp. cinnamon or nutmeg may be added if desired. Peack pie. Berry pie, or Cherry pie. Make according to recipe for Apple pie, reducing the amount of water if fruit is very juicy. Any of these may be baked in a deep puddingdish, with only an upper crust.