I^or Pies with Tivo Cnisis. — Roll the pasle out a-quar-
ter of an inch thick, then roll it up, and cut a piece from
the end of the roll. Turn the portion thus cut off on the
394 TH^- PATTERN COOK-BOO A'.
side, pat it out flat, and roll to fit the plate. Keep the
paste in a circular form, and roll evenly in every direc-
tion. Make it slightly larger than the plate, as the paste
shrinks when taken from the board, and should be fulled
in rather than stretched to the required size. When the
paste is fitted, cut around the edge with a sharp knife
dipped in flour. Roll some of the paste, and cut it into
strips three-quarters of an inch wide ; then wet the under-
crust, and place the rim on the edge. Fill the plate v/ith
the material to be used. Roll the upper-crust larger
than the plate, make a cut in the center to let the steam
of baking escape, wet the rim on the pie, and put on the
upper-crust with its edge even with the rim, having this
crust slightly full in the center to allow for its shrinking
in baking; otherwise the crust, as it is forced up by the
steam within, will be drawn away from the edge. Press
the rim and edge closely but lightly together to keep the
juices from boiling out.
For Pies tvith One Crust. — The following directions
apply to squash, pumpkin and custard pies. Butter the
plate lightly or sprinkle it with a light dusting of flour.
Roll the paste a little larger than the plate, and an-eighth
of an inch thick. Cover the plate with this sheet, being
careful not to shut in any air between the paste and the
plate ; the paste should hang about half an inch over the
edge of the plate. Roll the edge up until it rests on
the edge of the plate, the rolled part being underneath;
there will then be a thick edge all round the plate.
Pinch this with the thumb and forefinger until a thin
scalloped " wall " is formed. It is always wise to build a
wall like this, because plates are not made deep enough
for these pies to be made of the desired thickness.
PIES. 395
For Patties. — Roll the paste a-quarter of an inch thick,
and cut it out with a circular cutter at least two inches
and a-half in diameter. With a cutter an inch and a-half
in diameter, stamp out the centers from half of the cir-
cular portions, thus leaving rings of paste half an inch
wide. Dip the cutters in hot water and cut quickly, that
the edges of the paste- may not be pressed together or
cut unevenly. Rub a little white of ^gg in the large
rounds near the edge, put on the rings, and press them
lightly to make them adhere, being very careful, however,
not to get any of the egg on the edges, as that would
prevent the patties rising. Put a round piece of stale
bread cut half an inch thick in the center of each patty,
to keep the paste from rising and filling the cavity.
Bake in shallow pans lined with paper, and when done,
remove the bread and the soft paste underneath. Bake
the small pieces cut from the centers on a pan by them-
selves, as they require less time for baking. In serving
place one of these pieces on top of each patty or shell, for
a cover. Any kind of delicate cooked meat or fish such
as chickens, sweetbreads, oysters or lobsters,, may be cut
in small pieces, warmed in thick cream sauce and served
as an entree in hot patty shells,, with a cover of the paste.
Page 172
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
For Pies with Two Crusts. — Roll the pasle out a-quarter of an inch thick, then roll it up, and cut a piece from the end of the roll. Turn the portion thus cut off on the
side, pat it out flat, and roll to fit the plate. Keep the paste in a circular form, and roll evenly in every direction. Make it slightly larger than the plate, as the paste shrinks when taken from the board, and should be fulled in rather than stretched to the required size. When the paste is fitted, cut around the edge with a sharp knife dipped in flour. Roll some of the paste, and cut it into strips three-quarters of an inch wide ; then wet the undercrust, and place the rim on the edge. Fill the plate v/ith the material to be used. Roll the upper-crust larger than the plate, make a cut in the center to let the steam of baking escape, wet the rim on the pie, and put on the upper-crust with its edge even with the rim, having this crust slightly full in the center to allow for its shrinking in baking; otherwise the crust, as it is forced up by the steam within, will be drawn away from the edge. Press the rim and edge closely but lightly together to keep the juices from boiling out.
For Pies tvith One Crust. — The following directions apply to squash, pumpkin and custard pies. Butter the plate lightly or sprinkle it with a light dusting of flour. Roll the paste a little larger than the plate, and an-eighth of an inch thick. Cover the plate with this sheet, being careful not to shut in any air between the paste and the plate ; the paste should hang about half an inch over the edge of the plate. Roll the edge up until it rests on the edge of the plate, the rolled part being underneath; there will then be a thick edge all round the plate. Pinch this with the thumb and forefinger until a thin scalloped " wall " is formed. It is always wise to build a wall like this, because plates are not made deep enough for these pies to be made of the desired thickness.
For Patties. — Roll the paste a-quarter of an inch thick, and cut it out with a circular cutter at least two inches and a-half in diameter. With a cutter an inch and a-half in diameter, stamp out the centers from half of the circular portions, thus leaving rings of paste half an inch wide. Dip the cutters in hot water and cut quickly, that the edges of the paste may not be pressed together or cut unevenly. Rub a little white of egg in the large rounds near the edge, put on the rings, and press them lightly to make them adhere, being very careful, however, not to get any of the egg on the edges, as that would prevent the patties rising. Put a round piece of stale bread cut half an inch thick in the center of each patty, to keep the paste from rising and filling the cavity. Bake in shallow pans lined with paper, and when done, remove the bread and the soft paste underneath. Bake the small pieces cut from the centers on a pan by themselves, as they require less time for baking. In serving place one of these pieces on top of each patty or shell, for a cover. Any kind of delicate cooked meat or fish such as chickens, sweetbreads, oysters or lobsters,, may be cut in small pieces, warmed in thick cream sauce and served as an entree in hot patty shells with a cover of the paste.