Scientific cooking with scientific methods

Rhubarb Pie. 1^2 cups rhubarb, sliced 2 tablespoons flour. thin. 14 teaspoon salt. 1 full cup sugar. 1 egg. Wash and wipe rhubarb, but do not remove the skin unless very tough. Cut into thin slices with the scissors. If it is the pink or strawberry variety, the skin will add a very nice color to the pie. Mix sugar, flour, salt and egg slightly beaten, then add rhubarb. Stir all well together and turn into pie-tin lined with plain paste. Put on the top and bake; it will take half an hour. Prune Pie. 14 pound prunes. 1 tablespoon flour. 1 teaspoon butter. Juice half lemon. Yj. cup sugar. Wash prunes in several waters, and cover with clear, clean water. Soak overnight. Cook in same water in which they were soaked until tender. Remove the stones, chop fine, add the juice in which they were cooked, with the lemon juice and sugar. Add to a pie-tin lined and place on the top. Bake in moderate oven. Lemon Pie. Rind and juice i lemon. 1 cup sugar. 1 tablespoon butter. Yolks 3 eggs. 2 tablespoons flour. 2 tablespoons cornstarch. % cup boiling water. Mix sugar, flour and cornstarch, add boiling water. Cook until thick, and add yolks, butter and grated rind and juice of the lemon. Line pie-tin same as for custard pie: turn in the filling. Bake until crust is well browned and filling set. Cool slightly; cover with meringue. Place in moderate oven to brown meringue. Cream Pie I. 1% cups. milk. 1 tablespoon butter. 3 tablespoons sugar. V^ teaspoon salt. 2 tablespoons cornstarch. 1 teaspoon vanilla. 2 tablespoons flour. Yolks 2 eggs. Mix flour, cornstarch and sugar ; add to the slightly beaten yolks of eggs, and salt. Pour on the milk heated to the scald; return all to double boiler, and ■cook for a few moments (about five minutes). Have crust baked, fill with the cream, cover with meringue made with whites of eggs and three tablespoons of powdered sugar, or cover wath sweetened, flavored and whipped cream. Cream Pie II. Bake three crusts, and put the cream filling between and whipped cream on top. It will take one cup of whipped and flavored cream for the top. This pie must not be filled until just as you send it to the table, as the crusts become soft very quickly after they are filled. Squash Pie. 1 cup steamed and strained ly^ teaspoons each, cinsquash. namon and ginger. \i> cup sugar. 2 eggs. 1 cup milk. Pinch salt. Pumpkin Pie. 1 cup strained pumpkin. i^ teaspoon cinnamon. % cup sugar. y^ teaspoon ginger. iy2 cups milk. 2 eggs. % cup cream. i/o teaspoon salt. Mix sugar, spices and salt. Add pumpkin, eggs beaten, milk and cream. Prepare and bake same as custard pie. Peach Pie I. Prepare peaches same as for apple pie, using threefourths cup sugar to a pie. Cover and bake half an hour. Peach Pie 11. Peel and cut freestone peaches in halves. Line pieplate and place the halves in with cups turned up. Sprinkle with three-fourths cup sugar and a small piece of butter about as large as a pea in each half. Put rim on pie and bake without cover. Serve spread with whipped cream or ice-cream. Cherry Pie. 11/^ cups seeded cherries. % teaspoon salt. 1 cup sugar. 1 tablespoon flour. 1 teaspoon butter.