Pastry, Pies and Tarts
Fancy Pastry
UCCESS in pastry-making depends upon the lightness and, flakiness of the crust. Pastry flour should always be used. It contains a large…
Plain Paste
One and one-half cups of flour; one-fourth cup of butter; one teaspoon of salt; one-fourth cup of ice water; onefourth cup of lard. These…
Puff Paste
One-half pound of butter; one-half teaspoon of sugar; one-half cup of ice water; one-half pound of lard; one teaspoon of salt; one-half…
How to Fold French Paste
the hands in water as hot as can be borne, rinse them in cold water, and knead the butter in the bowl until all the salt is drawn from it…
Suet Puff Paste
This is excellent for boiled fruit puddings and dumplings or for baked or boiled meat pies. All the ingredients must be very cold when…
To Glaze Puff Paste
When a brown, polished finish is desired, the pastry should be brushed with egg glaze before baking. For this glaze allow one tablespoon of…
Pies
PPLE PIE, No. I-Slice the apples thin and directly into the lined pie-dish. Do not fill too deeply. Add one-fourth cup of water, one cup of…
Peach Pie
Follow same directions as for apple pie, omitting nutmeg flavor.
Huckleberry Pie
Carefully wash and drain the berries and sift flour over them until each berry becomes a little white ball. Allow one' scanty cup of sugar…
Blackberry Pie
Look over carefully, wash and drain one and one-half cups of blackberries. Cook until tender with just enough water to prevent burning. Add…
Cherry Pie
The common red cherries are the best for pies. Stone the cherries or not as desired, line deep pie plates with good plain paste, nearly…
Cocoanut Custard Pie
Take two eggs; one pint of milk; one-fourth teaspoon of nutmeg; one-half cup of sugar; one cup of prepared cocoanut; one-fourth teaspoon of…
Custard Pie
For one deep pie allow two eggs; one-half teaspoon of salt; one-half cup of sugar; one-half teaspoon of cinnamon; one pint (large measure)…
Lemon Pie with Cornstarch
This is baked with one crust. To make one pie, use one lemon; one tablespoon of butter; one and one-half tablespoon of cornstarch; one cup…
Squash Soufflé Pie
little of the water, and place the rest of the water over the fire in a saucepan; when the latter boils stir into it the wet cornstarch…
Lemon Custard Pie
To make the filling use three eggs; one large or two small lemons; one and one-half cups of sugar; one-half cup of water; one and one-half…
Squash Pie
The yellow, hard-shelled squash makes almost as good pies as pumpkin, and it is often obtainable when pumpkin is not. Squash pie is made in…
Pumpkin Pie
For one deep pie allow two cups of stewed pumpkin; one-half teaspoon of salt; one-half teaspoon of cinnamon; two-thirds cup of sugar; one…
Mock Mince Meat
Six soda crackers, rolled fine; two cups of cold water; one cup of molasses; one cup of brown sugar; one cup of sour cider; one and…
Raisin Pie
Take one cup of seeded and chopped raisins; the juice and rind of one lemon; one cup of cold water; one tablespoon of flour; one cup of…
Rhubarb Meringue
Line a pie-plate with plain paste. Cut into inch pieces sufficient rhubarb to fill the plate, and sprinkle with flour until each piece is…
Rhubarb Pie
Break the peeled rhubarb into small pieces, flour them until they are quite white and add a cup of sugar for each pie. Line a pie dish, put…
Art Shells
Roll thin a quantity of plain or puff paste and cut it out with a glass or biscuit cutter. With a wineglass or a smaller cutter, remove the…
Apple Tarts
Take five apples; three eggs; one lemon (juice and rind); one-fourth cup of butter; three-fourths cup of sugar; one-half cup of water. Peel…
German Fruit Tart
Make a crust of one pint of flour and one heaping teaspoon of baking powder sifted together, a piece of butter as large as a walnut, one…
Sweet Rissoles
Cut circles of puff paste three inches in diameter, from a sheet one-fourth-inch thick, or even thinner. Wet the edge of each circle for…
Green Gooseberry Tarts
Remove stems and tails of the berries; stew slowly in very little water till the fruit breaks, then sweeten well and set them aside to…
Grape Tartlettes
Line oval patty shells with puff paste and into each, while baking, stuff a closely wadded piece of brown paper. The paste should be…
Macaroon Tarts
Mix the yolks of two eggs with one halfcup of granulated sugar and beat until light. Roll a half dozen dry macaroons and flavor with either…
Lemon Tartlets
The juice and grated rind of two lemons; two cups of sugar; two eggs, and one cup of sponge cake crumbs Beat thoroughly till smooth; put…
Orange Tarts
Beat thoroughly together the juice of two large oranges, the grated peel of one, three-fourths cup of sugar, and one tablespoon of butter…
Raspberry Turnovers
Cut circles of puff paste three inches in diameter, having the paste not more than one-eighth of an inch in thickness. Moisten the edge of…
Peach Tarts
Make shells of puff paste as previously directed, and, when baked, and cool, place in each little case one-half a canned peach. Imitate the…
Banbury Tarts
One cup seeded and chopped raisins; one cup sugar; three tablespoons cracker crumbs; one egg; one tablespoon of butter; one-eighth teaspoon…