The school kitchen textbook

Line a shallow plate with the paste, let it come one half inch over the edge, turn the paste under to fit the plate, and make a scalloped edge by pressing it with the right forefinger between the thumb and finger of the left hand ; or roll the crust to fit the plate, wet the edge, and lay a narrow strip of paste on the rim. Recipe, No. 143. Squash Pie 1 c. squash. | tsp. salt. 1 c. boiling milk. i tsp. cinnamon. I c. sugar. 1 egg, beaten. Use a dry mealy squash, stew and sift it. Stir hot milk into the squash ; mix dry materials ; add them to the beaten egg ; blend well, and then stir it into the squash. Fill the plate and bake thirty minutes, or until it puffs up all over. Recipe, No. 144. Custard Pie 3 eggs. i tsp. nutmeg. 6 tbsp. sugar. 3 c. scalded milk. I tsp. salt. Beat the egg-yolks until light, add sugar and salt, and beat again. Beat whites until light and foamy but not dry; mix them with the yolks ; add spice and scalded milk and pour into the plate. Bake slowly, and the moment it puffs insert a knife blade, and if it comes out clean it is done. LESSON VII PIES WITH TWO CRUSTS Mince and other pies which are to have both upper and under crusts should be baked on flat or shallow plates. Roll each crust to fit the plate that there may be no waste. The upper crust may be rolled a trifle larger, and the fullness thrown back into the centre to allow for the shrinking in baking. Make several holes in the upper crust of meat pies to let the steam escape. Recipe, No. 145. Plain Mince Pies 1 c. meat. I e. raisins. 2 c. apples. ^ c. currants. 1 tsp. salt. 1 c. of sweet-pickle vinegar, or 1 tsp. cinnamon. | c. water and juice of 1 tsp. allspice. 2 lemons. 1 c. brown sugar. Use any remnants of cold steak or beef, which have been simmered till tender. Chop fine the meat, apples, and the stoned raisins. If you have no sweet-pickle vinegar boil the plain vinegar, sugar, spice, and raisins together for ten minutes. Then add the other materials and cook until the apples are soft. Recipe, No. 146. Rich Pastry for Lemon Pie Mix scant one half teaspoon salt with one and one fourth cups pastry flour. Chop in a quarter cup lard, and mix with cold water into stiff dough. Pound it out flat and half an inch thick. Put on butter in little dabs, roll up, and pat out again. Do this four times, using one fourth cup in all. Pat it out again and lay on ice until chilled. Then roll it an inch larger than the plate and cut off for a rim ; put this strip on the edge, first wetting the under paste. Recipe, No. 147. Filling for Lemon Pie Mix three tablespoons cornstarch with one cup sugar, add one cup boiling water and boil five minutes. Add two tablespoons butter, the grated rind of half and juice of one lemon and one well beaten egg. Turn into the crust and bake until the crust is done. Cool and cover with a meringue made with the whites of two eggs, two tablespoons powdered sugar, and one teaspoon lemon juice. Pile it on lightly and color a delicate brown. If preferred, cover with the pastry and press the edges lightly. LESSON VIII BAKED MEAT (IN WATER)