Scientific cooking with scientific methods

For baking pies I find there is nothing better than the aluminum pans. They bake better and burn less. The perforated pan will bake under crust better, and for this reason they are best, as pastry, to be healthy, wants to be well baked. In making a fruit pie, when the fruit is highly flavored use no additional flavor, but let each fruit give to the pie its own distinctive flavor. Apple Pie. 3 good-sized tart apples. Pinch of salt. % cup sugar. 1 tablespoon flour or % 1 tablespoon butter. tablespoon cornstarch. Pare, core and cut the apples into very thin slices by first cutting them into quarters, then into slices as thin as possible. Mix sugar, cornstarch and salt, and stir into the sliced apples. Line pie-tin, put apples in and dot over with the butter, put on top crust, and bake as I have directed above. Should you use an apple that is lacking in flavor, cinnamon, nutmeg, grated rind and juice of lemon, or a little vanilla, can be used, but bear in mind nutmeg is a poison to some people, and is also very poignant, and a little will flavor a pie. One-fourth of a teaspoon will be enough. Apple Custard. Pare, core, cook and strain tart apples, having one and one-half cups of the strained apples. Add onethird cup sugar, yolks three eggs, and two tablespoons cream. Fill pie-tin with plain paste, add custard, place rim round edge one-half inch wide, and bake untij a nice brown. With whites beaten until stiff and dry, using two tablespoons powdered sugar, make '-i meringue. Spread on pie, and place in slow oven until well puffed and a light brown. Raisin Pie. % box cleaned raisins. 1 large, tart apple, chopped fine. v4 cup sugar. Vs tablespoon salt. 1 tablespoon sherry or Madeira wine. Line pan with good plain paste. Stew raisins for a few moments until soft. Remove from fire; add apples, sugar, salt, and wine to fill pie-tin ; put on top crust and bake. This pie can be made with strips on top instead of top crust. It is fine. Blueberry Pie. 21^ cups blueberries. i,^ cup sugar. 1/^ tablespoon flour. % teaspoon salt. 1 tablespoon butter. Mix sugar, flour and salt, and add all to the berries. Stir until well mixed. Line pan, turn in fruit, put on the top and bake. A fruit pie will take thirty minutes to cook fruit and brown crust. Cranberry Pie. 1^2 cups cranberries. 1^/4 cups sugar. 2 tablespoons cleaned H teaspoon salt, raisins. 1 tablespoon flour. Mix ingredients. Line and fill pie-tin, and bake, with strips of paste forming diamond instead of top crust. Currant Pie. 1 cup currants. 2 tablespoons flour. 1 cup sugar. Yolks 2 eggs. 2 tablespoons water. Mix flour and sugar, the yolks of eggs dilated with the water and slightly beaten. Stem, wash and drain the currants before measuring. Add to the eggs, etc., fill pie-tin, and bake with one crust in slow oven. Custard Pie. iy2 cups milk. 3 tablespoons sugar. 1 teaspoon flour. % teaspoon salt. 2 eggs. Beat eggs slightly; add sugar, milk and salt, and strain. Line pie-tin with good plain paste, put on one-half-inch rim, and flute. Pour in custard, flavoring with whatever you like — grated orange, lemon, vanilla or nutmeg. Bake in quick oven to puff rim, and reduce heat to set the custard. Remove from fire as soon as the custard is firm, or eggs and milk will separate.