Pastry constitutes the ornamental and artistic rather than the
substantial part of the dinner bill of fare, ^nd for this reason, ladies
who would look upon bread making as drudgery, are proud of their
success in making up dessert dishes.
There are a few rules which if observed will contribute to suc-
cess. The butter or lard used should be sweet, fresh and solid. If
it is necessary to use butter not freshly made, wash it well, kneading
it under cold water two or three times, and then wiping with a nap-
kin. To make a very nice paste for family use, reduce the quantity
of shortening to ^ half pound to a quart of flour, especially when
children or dyspeptics are to be considered. With the exception of
Mince-pies and Pumpkin-pies, (which are warmed over before serv-
ing), all pies should be eaten the day they are baked. In warm
weather, when not ready Ho bake immediately after making up paste,
keep it in ice chest till wanted, several days if necessary, and, in any
•event, it is better to let it thus remain for one or two hours. Roll
always with a well-floured rolling-pin, made of hard wood, smooth
and highly polished, about an inch and a half in diameter and
-eighteen inches long. Cut off enough paste at a time for one crust,
and make a fresh cut for the upper crust, using trimmings for the
lower. For directions for lining pie-pans and covering see direc-
tions for Puff Pastes. A neat way of cutting and ornamenting
crust for an open pie is here illustrated ; Figure A rep-
resents a paste-j agger, for cutting and ornamenting the
<s^- edges, B is a plain circle of crust cut with the j agger, to
^^^ fit the pie-dish, C is part of a strip of paste, which is cut
with the jagger to lay a,round the edge of pie, and two or three of these
strips may be placed one upon another, passing finger dipped in water
476 PABTBT.
- * ■ »^»^— ^^■^■^— ^i^^i— i^^— ^^^— I ■ ■— — ^— — m
over eack to make them adhere. To prevent juice of pies from
soaking into under crusty beat an egg well, and with a bit of cloth
dipped into the egg rub over the crust before filling the pies. It is
a good plan to make Puff Paste for top crust, and for uAder crust
Use less shortening. Some wash upper crusts with milk just.beforo
putting pies in oven to brown them, but be careful not to wash the
edge, as it spoils the appearance besides preventing the proper ris*
ing. When using green currants, pie-plant, gooseberries or other
fruits whibh require juice to be thickened, fill lower crust, sprinkle
com starch evenly over, and put on upper crust, or springe lower
erust and fruit as in Berry Pies. This prevents juice from running
over, and when cold forms a nice jelly. Do not sprinkle fruit with
sugar until placed in the crust, as sugar sets the juice free. In all
pies with top crust make air holes or crust will burst. These may
be arranged in any fanciful shape, and are best made with the point
of the bowl of an inverted teaspoon pressed thrauffh the crust
while on the board, and gently drawn apart when taken up to put
over the pie. Merinffuey for pies or puddings, is made in the pro-
portion-of one tablespoon powdered sugar to white of one egg, with
flavoring added, beaten well together, spread over top and browned
delicately in oven. Never fill crusts until just before putting in oven.
Page 407
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Pastry constitutes the ornamental and artistic rather than the substantial part of the dinner bill of fare, and for this reason, ladies who would look upon bread making as drudgery, are proud of their success in making up dessert dishes.
There are a few rules which if observed will contribute to success. The butter or lard used should be sweet, fresh and solid. If it is necessary to use butter not freshly made, wash it well, kneading it under cold water two or three times, and then wiping with a napkin. To make a very nice paste for family use, reduce the quantity of shortening to a half pound to a quart of flour, especially when children or dyspeptics are to be considered. With the exception of Mince-pies and Pumpkin-pies, (which are warmed over before serving), all pies should be eaten the day they are baked. In warm weather, when not ready to bake immediately after making up paste, keep it in ice chest till wanted, several days if necessary, and, in any •event, it is better to let it thus remain for one or two hours. Roll always with a well-floured rolling-pin, made of hard wood, smooth and highly polished, about an inch and a half in diameter and -eighteen inches long. Cut off enough paste at a time for one crust, and make a fresh cut for the upper crust, using trimmings for the lower. For directions for lining pie-pans and covering see directions for Puff Pastes. A neat way of cutting and ornamenting
crust for an open pie is here illustrated ; Figure A represents a paste-jagger, for cutting and ornamenting the edges, B is a plain circle of crust cut with the jagger, to ^^^ fit the pie-dish, C is part of a strip of paste, which is cut with the jagger to lay around the edge of pie, and two or three of these strips may be placed one upon another, passing finger dipped in water
476 PABTBT.
- * ■ »^»^— ^^■^■^— ^i^^i— i^^— ^^^— I ■ ■— — ^— — m
over each to make them adhere. To prevent juice of pies from soaking into under crusty beat an egg well, and with a bit of cloth dipped into the egg rub over the crust before filling the pies. It is a good plan to make Puff Paste for top crust, and for under crust Use less shortening. Some wash upper crusts with milk just before putting pies in oven to brown them, but be careful not to wash the edge, as it spoils the appearance besides preventing the proper rising. When using green currants, pie-plant, gooseberries or other fruits which require juice to be thickened, fill lower crust, sprinkle com starch evenly over, and put on upper crust, or sprinkle lower erust and fruit as in Berry Pies. This prevents juice from running over, and when cold forms a nice jelly. Do not sprinkle fruit with sugar until placed in the crust, as sugar sets the juice free. In all pies with top crust make air holes or crust will burst. These may be arranged in any fanciful shape, and are best made with the point of the bowl of an inverted teaspoon pressed through the crust while on the board, and gently drawn apart when taken up to put over the pie. Meringue for pies or puddings, is made in the proportion-of one tablespoon powdered sugar to white of one egg, with flavoring added, beaten well together, spread over top and browned delicately in oven. Never fill crusts until just before putting in oven.