PIES. 



3S*) 



that deserves the esteem in which it was held in ancient times, and does credh 

 to the skill of our foremothers, who brought it to its present state of perfection 

 and to the good judgment of our forefathers, who appreciated and ate it. Let 

 us defend and sustain one of our time-honored institutions against the attack of 

 a weak and effete generation, which, having demoralized itself by indulgence ic 

 many more obnoxious pleasures of the table, makes the "pie" the scapegoat 

 and especially the "mince pie," which, when deserving of its name, is a revela 

 tion of culinary art — a kitchen symphony — deserving the respect and consider 

 ation of all who understand and appreciate a combination and growth whic^ 

 has achieved the highest possible result." 



Pastry, or Crust, No. 1, for Minced and all other Pies.— Ai 



it is of the utmost importance to have a light and flaky crust for minced pies, as 

 weU as all others, I will give two or three plans of making. The first is the 

 celebrated Soyer's Receipt given by "Shirly Dare," in the Blade Household; 

 and, although it is some labor to make it, it will pay to follow it whenever & 

 very nice, flaky crust is desirable. It is as follows: 



" To every quart of sifted flour allow the yolk of 1 egg, the juice of 1 

 lemon, 1 saltspoonful of salt, and 1 lb. of fresh butter. Make a hole in the 

 flour, in which put the beaten egg, the lemon and salt, and mix the whole with 

 ice water {vei-y cold water will do) into a soft paste. Roll it out, put the butter, 

 which should have all the buttermilk thoroughly worked out of it, on the paste, 

 and fold the edges over so as to cover it. Roll it out to the thickness of a 

 quarter of an inch; fold over one-third and roll, fold over the other third and 

 roll, always rolling one way. Place it with the ends toward you, repeat the 

 turns and rolls as before twice. Flour a baking sheet, put the paste in it on ice 

 or in some very cool place half an hour, roll twice more as before; chill again 

 for a quarter of an hour; give it two more rolls and it is ready>for use. 



" This is very rich paste, and may be made "with halfiha quantity of butter 

 only, chopped fine in the flour, rolled and chilled, forming a very hght puff 

 paste that will rise an inch, and be flaky throughout." 



Remarks. — The object of chilling the pastry, by putting it upon ice or into 

 a cold place, is to keep the butter cold, so it shall not be absorbed into the crust, 

 but keep its buttery form, which makes it flaky, by keeping the dough in layers^ 

 while the many foldings and rolling out makes them thin, like flakes of snow. 

 But it is only in liot weather that this chilling becomes necessary, and not^then, 

 unless you desire it to be flaky. In making pie by the last paragraph above, 

 using only yi lb. of butter to 1 qt. of flour, for common use, the lemon juice, 

 and egg too, may be left out, using the salt however. Still the yolk of an egg 

 gives some richness, but more especially a richness of color. And even JiMf 

 lard, or "drippings" may be used, as indicated at the close of the 1st receipt 

 below, and be good enough for all common purposes, using the egg, or not, as 

 you choose. 



It has always seemed to me, however, that pie-crust ought to have soda 

 or baking-bowder in it to make it light; and to be certain about it, I have 

 just called on one of our best bakers in the city and asked him about it. 

 He tells me that some bakers keep flour, sifted with baking-powder or soda, 

 ready for use; and, in making crust, they take one-fourth of the amount of flour 

 to be used from that having the baking-powder or soda in it, to make the crust 

 rise a little, and help to prevent any soggyness from using a juicy pie-mixture; 



