A textbook of domestic science for high schools

Pies baked without an upper crust should have a double rim. Roll paste into long pieces, and cut strips about one inch and a quarter wide ; fit neatly on the rim of under crust before filling the pie. Perforated tins may be used for baking pies, thus insuring a well-baked under crust. Pastry should be thoroughly cooked and well browned. Pies require from thirty to forty-five minutes for baking. Do not grease the tin. When slightly cool, slip the pie on to an earthen plate. Apple Pie 4 or 5 sour apples 1 ts. lemon juice f c. sugar | ts. salt | ts. nutmeg \ ts. butter Line a pie plate with paste. Pare and slice apples. Put a row around the plate one half inch from the edge, fill the center of the plate, then pile on the remaining apples. Mix sugar, salt, nutmeg and lemon juice and sprinkle on the apples. Dot with butter and sprinkle with flour. Add a little water. Put on the upper crust, bake 40 to 45 m. in a moderate oven. Evaporated apples may be soaked overnight and used in place of fresh ones. Pumpkin Pie 1| c. steamed and strained £ ts. each cinnamon, gin- pumpkin ger, nutmeg £ c. sugar 1 egg \ ts. salt | c. milk Add sugar, salt, spice to pumpkin ; add the milk, scalded, and when cool, the egg slightly beaten. Pour into a crust with a double rim. Bake in a quick oven at first to set rim; decrease the heat afterward, as milk and egg in combination must be cooked at a low temperature. If richer pie is desired, use 1 c. pumpkin, \ c. milk, \ c. cream, and an additional egg yolk. Custard Pie 2 eggs \ ts. salt \ c. sugar 1^ c. milk Nutmeg Beat egg slightly, add sugar, salt, and milk. Strain into a pie plate lined with crust with a double rim. Bake in a quick oven at first to set the rim ; decrease the heat afterward, as the custard will separate if cooked too quickly. When a knife inserted into the custard comes out clean, the pie is baked. Do not allow the custard to boil during the baking. Mince Meat 1 chopped apple 1 tb. boiled cider \ c. raisins, seeded and 1 c. sugar chopped 1 ts. cinnamon \ c. currants \ ts. cloves | c. butter or suet \ grated nutmeg 1 tb. molasses \ ts. mace 1 ts. salt Add enough stock in which the meat was cooked to moisten; heat gradually and simmer 10 m. Then add 1 c. chopped meat, 1 tb. currant jelly. Cook 15 m. Lemon Pie •>! | c. sugar Yolks of 2 eggs 1 c. water Grated rind and juice 3 tb. corn starch of one lemon 1 ts. butter Mix corn starch and sugar, add boiling water, stirring constantly ; cook 2m., add butter, beaten yolks, and lemon. Pour into a pan lined with a crust with a double rim. Bake till pastry is brown. Cool slightly and cover with a meringue. Meringue Whites of 2 eggs A few drops of lemon 4 tb. powdered sugar juice or vanilla Beat the whites till stiff, add sugar gradually, continue beating, add flavoring, and spread on the pie. Bake in a slow oven 10 to 12 m. If cooked quickly and too long, meringue is tough. Cranberry Pie Line a pie dish with paste and fill with uncooked cranberries. Add \ c. molasses, 4 tb. sugar. Cover with an upper crust and bake in a quick oven 30 m. Cranberry Tart Line a pan with paste, fill with stewed and sweetened cranberries. Lay strips of crust over the top, log cabin fashion, and bake.