Vegetarian Cook Book

Cold water, 8 tablespoons. Rub the butter or the oil, and the salt, into the flour; add the water, stirring carefully with a fork. Lay a sufficient portion of this on a floured board, and roll out. Work the pie paste as little as possible. For tender pie crust, use spring wheat flour, as the gluten in the winter wheat flour makes it tough. This recipe will make paste enough for two double-crust pies. PIE SHELLS Cover a pie tin with good pie paste, press this into shape by setting another tin of the same size into it, trim, and bake between the tins. This keeps the crust in shape. Use the shells for lemon, prune, and other pies that do not require baking after the filling has been added. PUMPKIN PIES WITHOUT EGGS Pumpkin, mashed, 1 cup. Flour, 2 tablespoons. Sugar, scant, I/2 cup. Nutmeg, a dash. Mix together, and when smooth, add — Sweet cream, 1 cup. (215) PASTEY GLAZING Beat an egg to which has been added a small quantityeach of milk and sugar. Apply this with a soft pastry brush to the top of the pastry. PUMPKIN FOR PIES Wash the pumpkin, but do not peel it ; remove the seeds ; cut up, cook, and put through a colander. The pumpkin is much sweeter cooked this way than when the shell is removed before cooking. PUMPKIN PIES Pumpkin, mashed, 1 cup. Molasses, 1-3 cup. Sugar, 14 cup. Salt, 1 teaspoon. Flour, 1 tablespoon. Eggs, 2. Cinnamon, 1 teaspoon. Milk, 1 cup. Mix all together thoroughly, adding the milk last. SANITAS CHOCOLATE CUSTAED PIE Milk, 1 quart. Sugar, 1 cup. Eggs, 6. Chocolate, I/2 cup. Water, 2 cups. Vanilla, 2 teaspoons. Save the whites of three of the eggs for meringue. Beat together the remainder of the eggs, the sugar, and the vanilla. Dissolve the chocolate in the water, and boil for three minutes; when nearly cold, add to the eggs and sugar. Put into a pan lined with good pastry, and bake. Makes two large or three small pies. MINCE MEAT FILLING For Six Pies Apples, chopped, medium size, 14. Walnuts, chopped, 1 cup. Blanched almonds, chopped, ^ cup. Figs, chopped, % cup. Citron, chopped, i/^ cup. Raisins, seeded, 1 cup. Seedless raisins or currants, 1 cup. Caramel cereal coffee, 1 cup. Fruit juice, 3 cups. Lemons, juice of 4. Salt, 1 tablespoon. Sugar and spice to taste. Mix all, and stew until the apples are cooked. CREAM PIE Milk, 4 cups. Cream, 2 cups. Egg yolks, 5. Corn-starch, 3 heaping tablespoons. Sugar, 1/2 cup. Vanilla, 1 teaspoon. Heat the milk and cream together in double boiler. Beat the yolks well, and add the corn-starch, which has been rubbed smooth in water. Stir this into the hot milk, put in the sugar, and let cook for fifteen or twenty minutes. Remove, and add the vanilla. Fill into baked pie shells and allow to cool. MINCE PIE Apples, minced, 4 cups. Prune juice, 1 cup. Sugar, 1 cup. Molasses (good), 1 cup. Butter, 2 tablespoons. Protose, minced, 3 cups. Seedless raisins, 2 cups. Lemon, grated rind and juice, 1. Spice to taste. Salt, 1 teaspoon. Stew all together until thick enough for filling. BAKERS' CUSTARD PIE Sugar, 3 tablespoons. Eggs, 3. Vanilla, 1 teaspoon. Salt to taste. Flour, 1 tablespoon. Milk, 2 cups. Nutmeg, grated.