Science of food & cookery

Pour the cream over the grano cereal, and stir until the cream is absorbed. Then spread evenly on the bottom and sides of pie tin, using a spoon. Have the rim quite thick. Bake until done, and add filling. CRUST SHELLS Roll out either of the above pastries to cover a pie tin. Press well down into the tin. Then press off the surplus edge around the rim. Prick with a fork on bottom and sides, to keep the crust from blistering. Bake to a light brown. APPLE PIE Line a pie tin with crust. Sprinkle in the bottom a little flour mixed with a little sugar. Fill the plate with sliced or chopped tart apples, rounding it up a little. Dust with flour. Add 2 teaspoons vegetable butter to each pie. Sprinkle over about ]/2 cup or less of sugar, according to the tartness of the apple and the size of the pie. Run a wet brush around on the edge of the crust. Roll out a top crust, perforate with fork or knife, and lay on top. Press the edges together, trim, and mark by pressing the teeth of a table fork down on the rim of the crust all the way around. Brush over with cream or milk, and bake in a medium oven. PRUNE PIE Remove the stones from cooked prunes slightly sweetened. Roll out bottom crust as for apple pie. Add the stoned prunes, i tablespoon lemon juice, I teaspoon vegetable butter, and J4 cup sugar or more. Cover with top crust, and bake the same as apple pie. STRAWBERRY PIE No. 1 Wash and' stem ripe strawberries. Roll them in powdered sugar, and fill a crust shell. Cover with whipped cream, cut, and serve. STRAWBERRY PIE No. 2 Fill a crust shell with strawberry whip, as given in recipe on page 194. Cut and serve. RAISIN PIE il/t cups seedless sultana raisins y$ cup sugar 2 cups water i tablespoon lemon juice I tablespoon cornstarch 2 teaspoons vegetable butter Wash the raisins thoroughly, lift them out of the water, then cover with cold water and let soak overnight. Add additional water to that remaining on the raisins, to make 2 cups liquid, and bring to a boil. Mix the sugar and the starch together thoroughly, add some of the boiling mixture, and stir smooth; then pour into the stewed raisins, and let boil continuously for 15 minutes. Set aside to cool. Line a large pie tin with pastry. Add the cooked raisins, the lemon juice, and the butter, and cover with a perforated top crust. Brush with milk, and bake the same as apple pie. It is preferable to cook the raisins the day before using for pie, as they will have a better flavor. PUMPKIN PIE il/3 cups canned pumpkin 2 teaspoons melted vegetable I cup milk butter or a little rich cream l/3 cup sugar i egg I tablespoon molasses l/2 teaspoon vanilla flavoring i tablespoon browned flour A few grains of salt Beat the egg slightly. Add molasses, salt, vanilla, melted butter, and sugar mixed with flour, and beat well. Add the pumpkin, and mix; then stir in the milk, and when thoroughly mixed, pour into a large pie tin that has been lined with pie crust, and bake until set and a light brown color. PUMPKIN PIE WITHOUT EGGS il/2 cups canned pumpkin I tablespoon molasses Scant l/2 cup sugar il/2 cups hot milk 4 tablespoons browned flour l/2 teaspoon vanilla flavor A few grains of salt