Chapter XXVIII Pastries
619 — Plain Paste
| 1½ cups flour | ¼ cup shortening |
| ¼ teaspoon salt | 1/3 cup ice water |
| ¼ teaspoon baking powder | ¼ cup butter |
Sift flour, salt, and baking powder; rub in shortening with finger tips until mixture is like fine meal; add water gradually until a soft but not sticky dough is formed, mixing with a knife; when dough is mixed, the side of the bowl should be clean, neither sticky nor dry with flour. Slightly more or less water may be needed. Roll paste, on a lightly floured board, into an even rectangular shape; divide butter into three parts; cover two-thirds of paste with dots of butter, using one part; fold first the unbuttered third, then the remaining third, so that there will be three layers of paste with butter between; roll out again, dot with butter as before, and fold; repeat for third time. Put paste on ice until thoroughly chilled. Any good shortening may be used in place of butter, but the butter flavor will be lacking. This is enough for one pie with two crusts; double the amount of paste can be made with the same amount of labor. It keeps well if wrapped in cheesecloth and put in a cool place.
620 — Rich Paste
| 3 cups flour | 1¼ cups shortening |
| 1 teaspoon sugar | 1 tablespoon lemon juice |
| ½ teaspoon salt | Ice water |
Sift flour, sugar, and salt; add shortening, and rub in with finger tips or chop with a knife in each hand until mixture is like fine meal; add lemon juice and enough water to form a stiff paste (about two-thirds of a cup); roll out into a thin sheet and fold in four layers; roll out and fold three times. Chill before using. This rule makes two pies. It is less expensive than puff paste, and yet is a very good substitute for it.
621 — Patty Shells
Roll paste one-eighth of an inch thick, cover inverted tin patty pans or individual pie dishes, trim paste evenly, and press down the edge firmly; prick with a fork, place on a baking sheet, and bake in a hot oven about twelve minutes. Remove pans, and fill with any cooked fruit mixture, berries, or creamed meats or vegetables.
622 — Pie Shell
Roll paste one-quarter inch thick, cover an inverted tin pie plate, trim, and press the edges firmly; prick with a fork, place on a baking sheet, and bake in a hot oven about fifteen minutes. Fill with cooked pie mixtures and cover with a meringue, or garnish with bits of pastry which have been cut in fancy shapes and baked.
623 — Tart Shells
Roll Rich Paste (see No. 620) one-third of an inch thick, cut into small rounds, moisten the edges of half of them with cold water, cut out the centers of the other half with a small cutter, place upon whole rounds, and press firmly together; chill, and bake in a hot oven about twenty minutes. Fill with jelly, jam, or fruit paste. When shells are to be filled with creamed meats, etc., cut with a larger cutter.
624 — Mince Meat
| 4 cups cooked beef chopped | 1 pound citron shredded |
| 2 cups chopped suet | 2 tablespoons salt |
| 8 cups chopped apples | 1 tablespoon cinnamon |
| 1 cup brown sugar | 1 tablespoon mace |
| 2 cups molasses | 1 teaspoon clove |
| 1 glass tart jelly | 1 teaspoon allspice |
| 1½ pounds seeded raisins | ½ teaspoon pepper |
| 1 pound washed currants | 1 quart boiled cider |
Mix, and cook slowly about two hours, stirring frequently. One cup of chopped cranberries may be substituted for the jelly. Store in jars or in a stone crock. If mince meat grows dry by standing, moisten with a little coffee.
625 — Mock Mince Meat (Uncooked)
| 1½ cups chopped apples | ½ teaspoon cinnamon |
| ¼ cup raisins seeded and chopped | ½ teaspoon mace |
| ¼ cup cranberries chopped | ¼ teaspoon clove |
| ¼ cup currants | ¾ cup brown sugar |
| 1 tablespoon citron shredded | ¼ cup vinegar |
| ¼ cup beef fat melted | ½ cup coffee |
| ½ teaspoon salt |
Mix in order given and let stand a few hours before using. (Fills one large pie.)
626 — Green Tomato Mince Meat
| 1½ cups green tomatoes chopped | ¼ cup water |
| 1½ cups apple chopped | ¾ teaspoon cinnamon |
| ¾ cup raisins seeded and chopped | ½ teaspoon mace |
| 1 cup brown sugar | ¼ teaspoon clove |
| ¼ cup beef fat melted | ¾ teaspoon salt |
| 2 tablespoons vinegar | ½ cup jelly, fruit sirup, or grape juice |
Mix and cook slowly for one hour. (Fills two pies.)
627 — Meringue for Tarts and Pies
Whites of 2 eggs ¼ cup granulated sugar
Beat the whites of eggs very stiff; add sugar gradually, spread over tarts or pies, mounding in the center; put in a slow oven, and bake about ten minutes for tarts and fifteen minutes for pies. If baked slowly, meringue will not settle.
628 — One-Egg Meringue
| White of 1 egg | 1 teaspoon baking powder |
| ½ cup granulated sugar | ¼ teaspoon extract |
Beat the egg until stiff, add gradually sugar mixed with baking powder, flavor, spread on tarts or pies, and bake in a moderate oven ten minutes.
629 — Sliced Apple Pie
| 3½ cups pared and sliced apples | 1/8 teaspoon salt |
| ½ cup sugar | 1/3 teaspoon nutmeg or cinnamon |
Line a plate with paste, fill with apples, mounding them in the center; mix sugar, salt, and seasoning, and cover apples; moisten edge of paste with water; roll out paste for top crust, cut one-half inch larger than plate, and cut a few small gashes in the center; cover pie, turn edge under the lower crust, and press firmly. Brush with milk, and bake about forty minutes. The oven should be hot for the first fifteen minutes, and then the heat should be reduced.
630 — Blueberry Pie
| 2½ cups blueberries | 2½ tablespoons flour |
| 2/3 cup sugar | 1 teaspoon butter |
Line a pie plate with paste; fill with berries, add sugar and flour mixed, and dot butter over top. Cover, and bake the same as Apple Pie (see No. 629).
631 — Cherry Pie
Follow recipe for Blueberry Pie (see No. 630), using stoned cherries in place of blueberries and adding one-fourth cup more sugar.
632 — Mock Cherry Pie
| 1½ cups cranberries chopped and rinsed | 1 cup sugar |
| ½ cup raisins seeded and chopped | ½ cup water |
| 2 tablespoons sifted crumbs or flour |
Mix, and bake in two crusts, the same as Apple Pie (see No. 629).
633 — Cranberry Pie
| 2 cups cranberries | 2 tablespoons sifted crumbs |
| 1¼ cups sugar | ½ cup hot water |
Chop cranberries, rinse, and mix with sugar, crumbs, and water. Roll paste one-quarter inch thick, cover a perforated tin plate, trim the edge evenly, and moisten edge with water; fill with cranberries, cover with half-inch strips of paste placed half an inch apart to form a lattice top; trim the edges neatly, moisten, and finish with a half-inch strip of paste around the edge. Bake about forty minutes. The oven should be hot for the first fifteen minutes, and then the heat should be reduced.
634 — Open Cranberry Pie
| 1½ cups cranberries | 2/3 cup water |
| 1 cup sugar | 2 tablespoons sifted crumbs |
Mix berries, sugar, and water, and cook for ten minutes, stirring frequently to break the berries; add crumbs, and when nearly cool pour into a baked pie shell. Garnish with bits of baked pastry.
635 — Custard Pie (Cake Crumbs)
| 2 cups hot milk | 1 egg slightly beaten |
| ½ cup dry cake crumbs | 1/8 teaspoon salt |
| 2 tablespoons sugar | Nutmeg |
Mix crumbs and milk, let stand for five minutes, and press through a sieve; add sugar, egg, and salt; line a deep plate with paste rolled thin; build up a firm edge of crust, fill with custard, and dust with nutmeg. Bake about forty minutes. The oven should be hot for the first ten minutes, and then the heat should be reduced.
636 — Gooseberry Pie
To recipe for Gooseberry Patties (see No. 648) add two tablespoons of dried and sifted crumbs. Prepare and bake the same as Cranberry Pie (see No. 633).
637 — Lemon Pie
| 1 slice bread one inch thick | Yolks 2 eggs |
| 1 cup boiling water | 1/8 teaspoon salt |
| 1 cup sugar | Rind and juice 1 lemon |
Remove crusts from bread; cover bread with boiling water, let stand a few minutes, and press through a sieve; add sugar, egg yolks slightly beaten, salt, lemon rind, and lemon juice. Prepare paste, fill, and bake the same as Custard Pie (see No. 635). Make a Meringue (see No. 627) of the whites of eggs.
638 — Marlborough Pie
| 6 apples | Grated rind and juice 1 lemon |
| 1/3 cup sugar | 1 teaspoon cinnamon |
| 2 macaroons rolled | ¼ teaspoon salt |
| 2 tablespoons butter | 2 eggs slightly beaten |
Pare and slice apples, add one-quarter cup of water; cook until soft, and rub through a sieve; add other ingredients in order given. Line a deep plate or patty tins with rich paste, fill, and bake about forty minutes. Cake crumbs may be substituted for macaroons.
639 — Mince Pie
Line a perforated tin plate with paste, rolled one-fourth inch thick; fill with mince meat, moisten edges with water, and cover with an upper crust with a few small gashes cut in it; turn the edge under lower crust about half an inch, press firmly, and trim edges of paste with a knife, slanting toward the center; brush with milk, and bake in a hot oven about half an hour.
640 — Orange Pie
| 1½ cups hot milk | Juice of 1 orange |
| ½ cup cake crumbs | 1 egg slightly beaten |
| ½ cup sugar | 1/8 teaspoon salt |
| Grated rind of ½ orange |
Mix milk and crumbs, let stand five minutes, and press through a fine sieve; add other ingredients. Prepare paste, fill, and bake the same as Custard Pie (see No. 635).
641 — Pineapple Pie
| 1 can grated pineapple | Few grains salt |
| 1 cup sugar | 1 egg |
| 2½ tablespoons flour | ½ tablespoon butter |
Mix sugar, flour, and salt, add beaten egg, and mix with pineapple; pour into a deep pie plate lined with paste, add butter in small pieces, cover with strips of paste, and bake in a hot oven about forty minutes, reducing the heat during second half of baking.
642 — Prune Pie
| 2 cups cooked prunes | 1 tablespoon flour |
| ½ cup sugar | Grated rind of ½ orange |
Stone prunes, cut in quarters, and put into a paste-lined plate; cover with sugar, flour, and rind mixed. Cover with upper crust, brush with milk, and bake in a hot oven half an hour, reducing the heat during second half of baking.
643 — Pumpkin Pie
| 1½ cups baked pumpkin | ½ teaspoon ginger |
| 1 egg well beaten | 1 teaspoon cinnamon |
| 2/3 cup brown sugar | ½ teaspoon cornstarch |
| ½ teaspoon salt | 1½ cups milk |
Cut pumpkin in pieces and bake in a hot oven; mash and strain, and to one and a half cups add the other ingredients in order given. Prepare paste and bake the same as Custard Pie (see No. 635).
644 — Raisin Pie
| ½ cup raisins seeded and chopped | ¼ cup vinegar |
| 1½ cups hot water | 2 tablespoons butter |
| 1 cup brown sugar | ½ cup sifted crumbs |
Mix, and cook for ten minutes; cool; and bake the same as Cranberry Pie (see No. 633).
645 — Rhubarb Pie
| 2 cups rhubarb | 1 cup sugar |
| 2 tablespoons sultana raisins | Grating of nutmeg |
| ¼ cup sifted crumbs | Few grains salt |
Cut rhubarb in half-inch pieces, place in a strainer, and scald with boiling water; drain, put into a paste-lined plate, cover with raisins, crumbs, sugar, and nutmeg and salt mixed; cover with an upper crust, and bake the same as Apple Pie (see No. 629).
646 — Squash Pie
| 1½ cups cooked squash | ¼ teaspoon cinnamon |
| 1 cup sugar | ½ teaspoon nutmeg |
| ¾ teaspoon salt | 1 egg beaten |
| ¼ cup sifted crumbs | 1½ cups milk |
Mix in order given. Prepare paste, fill, and bake the same as Custard Pie (see No. 635).
647 — Banbury Tarts
| 1 cup raisins | Juice and rind of 1 lemon |
| ¾ cup sugar | ¼ cup sifted crumbs |
Seed and chop raisins, and mix with sugar, lemon, and crumbs. Roll paste one-eighth inch thick, and cut in three-inch rounds; put half a tablespoon of raisin mixture on half of each round, moisten edges with water, fold double, and press edges firmly together. Prick with a fork, and bake in a hot oven about fifteen minutes.
648 — Gooseberry Patties
Remove tops and stems from one pint of gooseberries; wash, add one-half cup water, and cook about fifteen minutes, or until soft and well broken; add one cup of sugar, and cool; line patty pans with paste, fill with gooseberries, cover with narrow strips of paste to form a lattice. Bake in a hot oven twenty-five minutes.
649 — Prune and Apple Tart Filling
Use recipe for Prune and Apple Shortcake (see No. 445), fill cooked paste shells, and garnish with bits of cooked paste.
650 — Prune Patties
Line patty pans with paste; prepare filling as for Prune Pie (see No. 642); mix, and fill pans; cover with a lattice-work of narrow strips of paste, and finish with a narrow strip of paste around the outer edge. Bake in a hot oven about twenty-five minutes.
651 — Individual Raspberry Pie
Roll paste one-eighth inch thick, cut into circles two and a half inches in diameter. Put a tablespoon of raspberry jam on half of them, and moisten the edges with water. With a small round cutter make three holes in each remaining circle, place on top of jam, press edges firmly together, and bake about fifteen minutes in a hot oven. Bake the small cut-out pieces of paste, and serve with soup.
652 — Rhubarb Meringue Patties
| 2 cups rhubarb | 1 egg yolk beaten |
| ¼ cup water | 3 tablespoons sifted crumbs |
| 1 cup sugar | 1 teaspoon butter |
Cut rhubarb in half-inch pieces and cook with water ten minutes; add sugar, egg yolk, crumbs, and butter, and cook five minutes; when cool, fill Patty Shells (see No. 621), cover with One-egg Meringue (see No. 628), and bake ten minutes in a moderate oven.
653 — Squash Patties (Without Eggs)
| 2 cups cooked and sifted squash | 1 tablespoon dried and sifted crumbs |
| ½ cup sugar | ½ teaspoon lemon extract |
| 2/3 teaspoon salt |
Mix in order given. Line patty pans with paste, fill with squash, and bake in a hot oven about twenty-five minutes.
654 — Cheese Straws
| ½ cup flour | 1/8 teaspoon mustard |
| 1 tablespoon shortening | ¼ teaspoon paprika |
| ¼ cup grated cheese | ¼ teaspoon baking powder |
| 1/8 teaspoon salt | Ice water |
Rub shortening into flour with finger tips; add cheese, seasonings, and baking powder, and mix to a stiff dough with ice water. Roll out, fold in four layers, roll out again and fold as before; put on ice to chill; roll out one-third inch thick, and cut into four-inch straws. Bake in a hot oven about twelve minutes.
655 — Cheese Straws (Left-over Paste)
Roll trimmings of pastry into a thin sheet, sprinkle with grated cheese and paprika; fold in four layers; repeat; chill, cut into straws, and bake in a hot oven about twelve minutes.
656 — Cheese Wafers
Prepare paste as for Cheese Straws (see No. 654); roll out very thin, cut with a two-inch cutter, and bake in a hot oven about six minutes.
657 — Cinnamon Hearts
Roll Rich Paste (see No. 620) very thin in an even rectangular shape; sprinkle with powdered sugar mixed with a little cinnamon. The paste should be about twelve inches long. Fold each end toward the center two inches; fold each end again toward the center; fold double, and chill. Cut in one-third-inch slices, place flat side down on a baking sheet two inches apart, and bake in a hot oven about eight minutes.