Note. Figs are a delicious substitute for raisins in a cranberry pie;
or cranberries alone may be used.
To Bake a Pastry Shell. Line the pie plate as usual.
Place a piece of cheesecloth over the pastry, and on it
enough flour, cornmeal, or similar substance to keep
the pastry from losing its shape. Bake until the crust
is brown and crisp on the under side.
Another way is to invert a pie plate, and cover it with
the pastry, fitting it smoothly on. Invert a second pie
plate over this, laying it on lightly, and bake quickly in
a hot oven until the crust is brown. The shell can then
208 PRINCIPLES OF FOOD PREPARATION
be slipped off and fitted into its proper place in the pie
plate.
Yet a third way is to fit the crust into the pie plate, and
prick it all over with a fork before baking. This is the
simplest method, but the pastry will not be so light, and
the holes in the bottom may allow the juice to leak out.
It can be used where the filling is not over moist.
Raisin Pie
Sometimes called Mock Mince Pie. Measure water in
the pie plate, as for the cranberry pie. Take one-half as
much raisins as water, one-eighth as much sugar as raisins,
and one-half as much molasses as sugar. Allow one egg,
one tablespoonful of lemon juice, and one teaspoonful of
mixed spice for every cup of water used.
Stone and chop the raisins, and cook them in the water
until soft. Add sugar, molasses, and spice. Remove
from fire, cool slightly, then stir in, first the beaten eggs,
then the lemon juice. Pour into pastry shell, and cover
with the top crust, or with strips of pastry.
Lemon Pie
Measure water as before. Take half as much sugar
as water, half as much flour as sugar, and half as much
lemon juice as flour. Allow one egg for every cup of water✪ Raisin Pie
used, or one egg to a small pie; two or three to a large one.
Heat the water. Mix the flour and sugar thoroughly,
stir into the water, and cook, stirring constantly until
the mixture boils. Remove from the fire, and very rapidly
stir in the egg yolk. Add the lemon juice, and pour into
the well-browned pastry shell. Cover the top with a
meringue made from the whites of the eggs (see Chapter V,
page 33) . This may be browned in the oven, or under a gas
CAKES, PIES, AND PUDDINGS 209
flame, or by holding- a hot stove lid, or a heated salaman-
der over it.
Note. When the egg is added the mixture should be warm enough
to coagulate it sufficiently to thicken the whole, but not hot enough to
cause curdling. The filUng made in this way should cut firm when cold.
PUDDINGS
To the Student. The foundation for several classes
of puddings will be given, with merely a hint as to how
the pudding is made. This will be a fine opportunity to
use initiative and originality and to make some delicious
pudding not just like everybody's else.
FOUNDATIONS FOR PUDDINGS
Page 91 · 2 recipe records on this page
Presented as published in 1914. 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
Note. Figs are a delicious substitute for raisins in a cranberry pie; or cranberries alone may be used.
To Bake a Pastry Shell. Line the pie plate as usual. Place a piece of cheesecloth over the pastry, and on it enough flour, cornmeal, or similar substance to keep the pastry from losing its shape. Bake until the crust is brown and crisp on the under side.
Another way is to invert a pie plate, and cover it with the pastry, fitting it smoothly on. Invert a second pie plate over this, laying it on lightly, and bake quickly in a hot oven until the crust is brown. The shell can then
be slipped off and fitted into its proper place in the pie plate.
Yet a third way is to fit the crust into the pie plate, and prick it all over with a fork before baking. This is the simplest method, but the pastry will not be so light, and the holes in the bottom may allow the juice to leak out. It can be used where the filling is not over moist.
Raisin Pie
Sometimes called Mock Mince Pie. Measure water in the pie plate, as for the cranberry pie. Take one-half as much raisins as water, one-eighth as much sugar as raisins, and one-half as much molasses as sugar. Allow one egg, one tablespoonful of lemon juice, and one teaspoonful of mixed spice for every cup of water used.
Stone and chop the raisins, and cook them in the water until soft. Add sugar, molasses, and spice. Remove from fire, cool slightly, then stir in, first the beaten eggs, then the lemon juice. Pour into pastry shell, and cover with the top crust, or with strips of pastry.
Lemon Pie
Measure water as before. Take half as much sugar as water, half as much flour as sugar, and half as much lemon juice as flour. Allow one egg for every cup of water used, or one egg to a small pie; two or three to a large one.
Heat the water. Mix the flour and sugar thoroughly, stir into the water, and cook, stirring constantly until the mixture boils. Remove from the fire, and very rapidly stir in the egg yolk. Add the lemon juice, and pour into the well-browned pastry shell. Cover the top with a meringue made from the whites of the eggs (see Chapter V, page 33) . This may be browned in the oven, or under a gas
flame, or by holding a hot stove lid, or a heated salamander over it.
Note. When the egg is added the mixture should be warm enough to coagulate it sufficiently to thicken the whole, but not hot enough to cause curdling. The filUng made in this way should cut firm when cold.
PUDDINGS
To the Student. The foundation for several classes of puddings will be given, with merely a hint as to how the pudding is made. This will be a fine opportunity to use initiative and originality and to make some delicious pudding not just like everybody's else.
FOUNDATIONS FOR PUDDINGS
Records on this page
Raisin PieLemon Pie