The Worcester domestic science school's one year course laboratory cook book

Roll the paste one-eighth inch thick, and a little larger than the plate. Place the paste in the plate, letting it shrink all it will. Lift it from the sides to fit it into place, and press it as little as possible. Cut a narrow strip of paste and lay it around the edge, moistening it with water so it will stick. Brush the top of the bottom paste with white of egg so the filling will not soak in and make it heavy. Put in the filling and cover with another sheet of pastry, having cut several slits to let the steam escape in cooking. Moisten the top of the strip so the top crust will adhere to it. Where cooked fillings are used it is desirable to bake the crust separately. Cover an inverted pie-plate with paste; prick thoroughly with a fork before baking. SQUASH PIE. 114 cups steamed and 14 cup sugar strained squash V2 tsp. sait 14 tsp. cinnamon, clove, or 1 egg 34 tsp. lemon extract 7-8 cup milk Mix sugar, salt, spice or extract, add squash, egg, slightly beaten, and milk gradually. Bake in one crust in a slow oven. If a richer pie is desired, use one cup squash, one-half cup each of milk and cream, and an additional egg yolk. Pumpkin pie is made same as squash pie. using pumpkin instead of squash. More spices can be used if desired. APPLE PIE. 4 or 5 sour apples 1 tsp. butter 1-3 cup sugar 1 tsp. lemon juice 14 tsp. grated nutmeg Few gratings lemon rind y8 tsp. salt Line pie-plate with paste. Pare, core and cut the apples into eighths, or thin slices, and arrange evenly in the plate. Mix sugar, nutmeg, salt, lemon juice and grated rind and sprinkle over apples. Dot over with butter. Wet edges of under crust, cover with upper crust, and press edges together. Bake 40 to 45 minutes in a moderate oven. LEMON PIE. % cup sugar 3 egg yolks % cup boiling water Grated rind of % lemon 4 tbsp. cornstarch 1 tsp. butter 3 tbsp. lemon juice Mix cornstarch and sugar, add boiling water, stirring constantly. Cook two minutes, add butter, egg yolks, % rind and juice of lemon. Line plate with rich pastry. Turn in mixture, which has been cooled, and bake until pastry is well browned, or bake pastry first. Cool slightly and cover with meringue made of the whites of two eggs beaten stiff, with two tablespoons powdered sugar, and one-half tablespoon powdered sugar, and one-half tablespoon lemon juice. Then return to oven to bake meringue. RHUBARB PIE. 1V2 cups rhubarb 1 egg 7/8 cup sugar 2 tbsp. flour Skin and cut stalks of rhubarb in half-inch pieces before measuring. Mix sugar, flour and egg; add to rhubarb, and bake between crusts. Pan for Lemon Pie. Shallow, 1 inch deep, perforated bottom. Roll the paste larger than the plate. Put over bottom of plate; trim, prick all over, including sides; prick quite close. Bake. Remove from pan at once. MINCE PIE. 1 C. chopped meat % lb. citron 3 C. chopped apple y± C. grape jelly V/2 C. brown sugar iy2 CJ. raisins 1 lemon (grated rind and juice) 1 C. meat liquor ^4 t. clove IV2 t. cinnamon 1 T. candied orange peel 1/4 C. sweet pickle liquor 1-3 C. molasses 1 orange, (juice and rind) 1 C. currants remove white part 2 T. salt 1 C. chopped suet 14 t. mace