Egg Pastry. — To one ^g%, slightly beaten, add a pinch of salt, a tablespoonful of melted butter, and flour sufficient to make a soft dough✪ Egg Pastry. Knead in the flour with the finger-tips until the dough is smooth and very elastic, and can be kneaded without flour and without sticking to the molding board. When properly made, ^^'g paste can be rolled as thin as a sheet of paper. Pastry and Pie. 217 Potato Pastry. — To two cups of finely mashed boiled potato add a tablespoonful of melted butter, half a tea- spoonful of salt, and half a cup of flour✪ Potato Pastry. Work together into a smooth dough. Apple Pie No. i. — Roll a piece of flaky pie crust to the thickness desired. Place upon a pie pan or dish, shaping it carefully to the dish, and cut off around the edges with a sharp knife. Cover the bottom of the crust with a thin layer of sugar, dust with flour, then fill the crust with quarters of pared and cored apples. Dust them lighdy with salt, and generously with sugar — especially if they are very tart — roll an upper crust and lay over them, trim around the edges as before, press the upper and lower crusts together lightly, and bake half an hour, or until the apples are soft, and the top and bottom crusts are both nicely browned. Apple Pie No. 2. — Roll the paste and fill with apples as above. Dust lightly with salt only, fit on the upper crust, but do not press the crusts together at the edges, and bake until the apples are cooked and the crusts nicely browned. Take from the oven, slip from the tin or pan in which it was baked to a warm plate on which it is to be served. Remove the upper crust carefully, season the apples to taste with sugar, replace the upper crust, and serve warm. Apple Pie No. 3. — Make and bake like Pie No. 2. Take from the oven, remove the upper crust, pour over the apple a dressing made by cooking together two table- spoonfuls of orange juice, a quarter of the peel of an orange, grated, and enough sugar to sweeten the pie, Replace the upper crust and serv^e warm. 21 8 The Art of Cookery. English Apple Pie No. i. — Butter lightly an earthen or granite-ware pie or pudding dish, and sprinkle sugar over the bottom. Rinse the quarters of pared and cored apples✪ Apple Pie No. 1 in cold water, put them in the dish, dust lightly with salt, sweeten to taste with sugar, cover with a sheet of paste, and bake until well done. English Apple Pie No. 2. — Lay halves of pared and cored apples, inside down, on an earthen or granite-ware dish, buttered and sprinkled with sugar. Season like Eng- lish Apple Pie No. i , cover with a paste✪ English Apple Pie No. 2, rolled somewhat thicker than ordinary pie crust, and bake till well done. Serve as apple dumpling, with sweet cream. Or omit the seasoning in the pie and serve with a sweet sauce, either hard or liquid. New England Apple Pie. — Cover a deep earthen or granite-ware pie pan or a shallow pudding dish with paste, dust flour over the bottom, fill with quarters of apples pared and cored, and cover generously with New Orleans molasses. Fit on an upper crust✪ New England Apple Pie, and make a few slits in it to allow the steam to escape, and bake slowly until brown and crisp. Serve with sweet cream. Or the bottom crust may be omitted, and the top crust made twice as thick as ordinary pie crust. This is a very delicious pie peculiar to New England, and is fre- quently called ''pan-dowdy."

AI-modernized reading of the original text

Egg Pastry. — To one egg, slightly beaten, add a pinch of salt, a tablespoonful of melted butter, and flour sufficient to make a soft dough. Knead in the flour with the finger-tips until the dough is smooth and very elastic, and can be kneaded without flour and without sticking to the molding board. When properly made, egg paste can be rolled as thin as a sheet of paper. Pastry and Pie. 217 Potato Pastry. — To two cups of finely mashed boiled potato add a tablespoonful of melted butter, half a teaspoonful of salt, and half a cup of flour. Work together into a smooth dough. Apple Pie No. i. — Roll a piece of flaky pie crust to the thickness desired. Place upon a pie pan or dish, shaping it carefully to the dish, and cut off around the edges with a sharp knife. Cover the bottom of the crust with a thin layer of sugar, dust with flour, then fill the crust with quarters of pared and cored apples. Dust them lighdy with salt, and generously with sugar — especially if they are very tart — roll an upper crust and lay over them, trim around the edges as before, press the upper and lower crusts together lightly, and bake half an hour, or until the apples are soft, and the top and bottom crusts are both nicely browned. Apple Pie No. 2. — Roll the paste and fill with apples as above. Dust lightly with salt only, fit on the upper crust, but do not press the crusts together at the edges, and bake until the apples are cooked and the crusts nicely browned. Take from the oven, slip from the tin or pan in which it was baked to a warm plate on which it is to be served. Remove the upper crust carefully, season the apples to taste with sugar, replace the upper crust, and serve warm. Apple Pie No. 3. — Make and bake like Pie No. 2. Take from the oven, remove the upper crust, pour over the apple a dressing made by cooking together two tablespoonfuls of orange juice, a quarter of the peel of an orange, grated, and enough sugar to sweeten the pie. Replace the upper crust and serve warm. 21 8 The Art of Cookery. English Apple Pie No. i. — Butter lightly an earthen or granite-ware pie or pudding dish, and sprinkle sugar over the bottom. Rinse the quarters of pared and cored apples in cold water, put them in the dish, dust lightly with salt, sweeten to taste with sugar, cover with a sheet of paste, and bake until well done. English Apple Pie No. 2. — Lay halves of pared and cored apples, inside down, on an earthen or granite-ware dish, buttered and sprinkled with sugar. Season like English Apple Pie No. i , cover with a paste, rolled somewhat thicker than ordinary pie crust, and bake till well done. Serve as apple dumpling, with sweet cream. Or omit the seasoning in the pie and serve with a sweet sauce, either hard or liquid. New England Apple Pie. — Cover a deep earthen or granite-ware pie pan or a shallow pudding dish with paste, dust flour over the bottom, fill with quarters of apples pared and cored, and cover generously with New Orleans molasses. Fit on an upper crust, and make a few slits in it to allow the steam to escape, and bake slowly until brown and crisp. Serve with sweet cream. Or the bottom crust may be omitted, and the top crust made twice as thick as ordinary pie crust. This is a very delicious pie peculiar to New England, and is frequently called ''pan-dowdy."

Records on this page

Egg PastryPotato PastryApple Pie No. 1Apple Pie No. 2Apple Pie No. 3English Apple Pie No. 1English Apple Pie No. 2English Apple Pie No. 2New England Apple Pie

The art of cookery