PIES. .357 



(sifted Graham will do nicely) and fine corn meal sufficient to make a soft 

 dougli. Knead well for fifteen minutes, adding mixed meal enough to make a 

 moderately stiff dough, then roll out and use as any other pie-crust. As it 

 cooks very quickly, it is not best to put in for a filling, any fruit that requires 

 long cooking. 



Remarks. — This is undoubtedly of German origin, as they make great use 

 of the split pea soup, etc. But you may be assured of its healthfulness, for 

 the Germans, with their plain cookery and hard labor manage to be healthy and 

 long-lived people. 



Baking the Pastry Before Putting in the Pie Material. 

 — It has always seemed to the author that to bake the under crust 

 before putting in any juicy pie, as mince, custard, lemon, etc., as it will be 

 seen in the cream pie. No. 1., below, would ensure a light and more healthy 

 crust, by preventing the absorption of the juices, and consequently, a soggy 

 and indigestible crust, which I never eat. I think there Ls nothing that will 

 pay better in pie making than this, and especially so with any not to be eaten 

 the day they are made. It will take but a few minutes to do it, pricking the 

 crust the same as you would crackers, to prevent their blistering, or puffing up, 

 in some part of them. 



Minced. Pies, No. 1. — Boil a fresh beefs tongue (or very nice tender 

 beef in equal amount, about 3 lbs), remove the skin and roots (any remains of 

 the wind-pipe, blood vessels, etc.) and chop it very fine, when cold; add 1 lb of 

 chopped suet; 2 lbs of stoned raisins; 2 lbs of English currants; 2 lbs of citron, 

 cut in fine pieces; 6 cloves, powdered {% teaspoonful powdered cloves); 2 tea- 

 spoonsful of cinnamon; % teaspoonful of p)owdered mace; 1 pt. of brandy; 1 

 pt. of wine, or cider; 2 lbs of sugar; mix well and put into a stone jar and 

 cover well. This will keep some time. When making the pies, chop some 

 tart apples very fine, and to 1 lb of the prepared meat put 2 bowls of the apple; 

 add more sugar if taste requires it, and sweet cider to make the pies juicy, but 

 not thin ; mix and warm the ingredients before putting into pie plates. Always' 

 bake with an upper and under crust, made as follows: 



Crust. — Lard, butter and water, each 1 cup; flour, 4 cups. 



Remarks. — To which I would add, the yolk of an egg and a little 

 salt. As a general thing, I do not think so much brandy and wine are 

 used, and although I do not object to eating, occasionally, of such a pie, 

 yet, as many persons do, they can leave them out, substituting boiled cider — 3 

 to 1 — in the place of the brandy or wine; or pure alcohol, }^ pt., would be 

 as strong in spirit, and cost less than half as much, while the difference in taste 

 would not be observed. Each person can now suit themselves and be alone 

 responsible. I will guarantee this much, however, no one will be led into 

 habits of drink from the amount of spirit they will get in a piece of pie thus 

 made — possibly one-fourth of a teaspoonful. Nearly all receipts for minced 

 pies contain wine or brandy; they can be used or left out, as anyone shall 

 choose, by using the cider more freely. 



Minced Pie, No. 2, for Ready Use.— One beef's tongue, suet, and 

 currants, each 1 lb. ; raisins (stoned), and citron, each 3^ lb. ; large tart apple*, $.^ 



