Boston Cooking-School cook book

Devonshire Cream Pie. Cut out three 9-inch pastry circles. Cut center from one, leaving. 1¥%-inch ring. Bake. Put Cream Filling (p. 672) between pieces. Place ring on top, fill with fresh strawberries or other fruit sweetened to taste. Garnish, if desired, with whipped cream. Graham Cracker or Rusk Cream Pie. Mix lightly, 114 cups cracker or rusk crumbs (rolled fine) with 144 cup granulated sugar _* Pastry, p. 621. To Bake Pies, p. 625. Meringues, p. 625. and Yécup melted butter. Line pie plate, reserving 144 cup crumbs, fill with Cream Filling, cover with Meringue I,* sprinkle with reserved crumbs, and bake )% hour. CURRANT PIE 1 cup currants V4 cup flour 1 cup sugar 2 egg yolks, slightly beaten 2 tablespoons water Mix flour and sugar, add egg yolks mixed with water. Wash currants, drain, remove stems, and then measure; add to first mixture and bake in one crust; cool, cover with Meringue I,* and bake.* CUSTARD PIE ara eggs, slightly beaten V4 teaspoon salt 6 tablespoons sugar 3 cups milk Few gratings nutmeg Add sugar, salt, and milk toeggs. Line plate with Plain Pastry * and build up a fluted rim.* Strain in the mixture and sprinkle with few gratings nutmeg. Bake 10 minutes in hot oven (450° F.), then reduce heat to moderate (350° F.), and bake until firm when tested with silver knife. Caramel Custard Pie. Caramelize sugar and add it to scalded milk before pouring on eggs. Chocolate Custard Pie. Scald milk with 2 squares chocolate. Beat with whisk until smooth. Coconut Custard Pie. Add 4% cup grated coconut to custard mixture. Sprinkle top with grated coconut or, when baked, spread with Meringue I,* sprinkle with coconut and bake until delicately brown. DATE PIE 2 cups dates, pitted 1 cup cold water 2 tablespoons orange juice Cook dates and water to a thick paste. Add orange juice and cool. Fill baked pie shell* and cover with whipped cream. * Pastry, p. 621. To Bake Pies, p. 625. Meringues, p. 625. DATE CUSTARD PIE 2 cups milk 2 eggs 144 pound dates 4 teaspoon salt Few gratings nutmeg Cook dates and milk 20 minutes in double boiler. Strain, rub through sieve, and add eggs and salt. Finish like Custard Pie. FRESH FRUIT PIE Fresh fruit, cut in pieces 4 cup cracker crumbs or 4 cup sugar 2 tablespoons quick-cook- Y teaspoon salt ing tapioca or 2 table- Milk spoons flour Line pie plate with pastry, fill with fruit, and cover with sugar mixed with cracker crumbs, tapioca, or flour, and add salt. Put on top crust and bake.* Reduce heat as necessary to keep mixture from boiling over. LEMON MERINGUE PIE 11% cups sugar 4 egg yolks 1% cups boiling water Grated rind 2 lemons 4 tablespoons cornstarch 1% cup lemon juice 4 tablespoons flour 2 teaspoons butter Mix cornstarch, flour, and sugar, and add boiling water, stirring constantly. Stir until mixture boils and cooks 20 minutes in double boiler. Add butter and egg yolks. Cook 2 minutes and add rind and juice of lemon. Fill baked pie shell,* spread with Meringue I,* and bake until delicately brown. For firmer filling, use 5 tablespoons flour and 5 tablespoons cornstarch. LEMON SPONGE PIE 4 eggs 1% lemons, grated rind and juice 1 cup sugar 1g teaspoon salt Beat egg yolks, sugar, and salt until light. add lemon rind and juice. Stir and cook over hot water until thick. Fold in egg whites, beaten stiff. Pour into baked pie shell* and brown lightly in oven. _ * Pastry, p. 621, To Bake Pies, p. 625. Meringues, p. 625. MINCE PIE Bake mince pies with 2 crusts. For Thanksgiving and Christmas pies, Puff Paste is often used for rims and upper crusts, but is never satisfactory when used for under crusts.