Plain Pastry for Pies
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- Ingredients
- 2 cups flour
- 1 cup shortening—butter and lard
- Ice-water
- Utensils
- Mixing-bowl
- Palette-knife
- Bread-board
- Rolling-pin
- Fork
- Pie-pan
- Directions for Making the Pastry
- Directions for Using the Pastry
Fresh Fruit or Berry Pies
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Apples should be cut in quarters, cored, peeled, and thinly sliced.
Peaches should be peeled, cut in half, stoned, and sliced.
Cherries or plums should have the stones removed.
Strawberries, raspberries, gooseberries, etc., should be thoroughly washed in cold water, and allowed to drain.
Cranberries should be cooked in accordance with the directions for Cranberry Sauce.
In using any uncooked fruits or berries above mentioned, fill the lower crust of the pie with the prepared fruit. Pour over this from ½ to a full cup of sugar, into which one tablespoon of flour has been mixed. The amount of sugar will depend upon the relative sweetness of the fruit used. In the case of apple pie, the flour should be omitted, but the pie should be flavored with ½ teaspoon of spice or 1 tablespoon of lemon juice. Any fruit or berry pie may be made richer by putting a few bits of butter on top of the filling before the top crust is placed over it.
Dried or Canned Fruit Pies
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Any kind of dried fruit may be used for pies, after it has been prepared according to the directions for Stewed Dried Fruit.
In using canned fruits for pies, very little, if any, sugar should be added to the fruit. A tablespoon of flour should, however, be stirred into the fruit to thicken the juice.
Filling for Squash or Pumpkin Pie
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- Ingredients
- Fresh squash or pumpkin
- ¼ cup sugar
- ¼ teaspoon clove
- ¼ teaspoon cinnamon
- 1 egg
- ¾ cup milk
- Utensils
- Steamer
- Colander
- Potato-masher
- Double-boiler
- Mixing-bowl
- Dover beater
- Mixing-spoon
- Directions
- Remarks
Squash or pumpkin pie is made with a bottom crust only. The pie should be put into a moderate oven, and the heat reduced after five minutes. Cook very slowly, until the filling thickens like custard.
Filling for Lemon Pie
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- Ingredients
- 1 cup sugar
- 1¼ cups boiling water
- 4 tablespoons corn-starch
- ½ tablespoon butter
- 1 lemon
- 2 eggs—yolks only
- Utensils
- Tablespoon
- Lemon-squeezer
- Grater
- Dover beater
- Vegetable-knife
- Saucepan
- Bowl
- Cup
- Directions
- Remarks
Lemon pie is made with a bottom crust only. After the pie is baked, the top is usually covered with Meringue, and the pie put back in the oven for a few minutes to brown the Meringue.
Filling for Custard Pie
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Use the materials for Baked Custard and follow the first three directions for that recipe. Pour the uncooked custard into the bottom crust of the pie. Omit the top crust. Put in a moderately hot oven and reduce the heat at once, allowing the pie to bake slowly until the custard is stiff and the top well browned. A little nutmeg may be sprinkled over the top of the pie before baking.
Filling for Cocoanut Pie
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Use the materials for Baked Custard and follow the first three directions for that recipe. Stir into the uncooked custard ½ cup of grated cocoanut.[1] Make the pie without a top crust, and bake in a slow oven until the top is browned and the filling stiff.
- ↑ Coconut is spelled cocoanut in the original text.
Meringue for Pies or Puddings
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- Ingredients
- 2 eggs—whites only
- 7 tablespoons powdered sugar
- 1 tablespoon lemon juice
- Utensils
- Bowl
- Dover beater
- Lemon-squeezer
- Knife
- Directions
Warning: Display title "Pastry" overrides earlier display title "".
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- Frontmatter
- Preface
- Introduction
- Equipment and Supplies
- General Kitchen Necessities
- Preparing and Mixing Utensils
- Cooking Utensils
- Staple Supplies
- Handling the Recipe
- Directions for Measuring
- Regulating the Heat
- A Few Definitions
- Some Useful Suggestions
- Recipes
- Soups
- Fish
- Meats
- Poultry
- Vegetables
- Salads and Salad Dressings
- Pastry
- Puddings
- Cakes, Cookies, Etc.
- Ice Cream and Ices
- Hot Beverages
- Cereals
- Eggs
- Hot Breads and Griddle-Cakes
- Fruits
- White Sauces
- Index
- About This Digital Edition