1792 



ENCYCLOPEDIA OP PRACTICAL HORTICULTURE 



the upper crust, being careful to not let 

 it stick to tlie lower crust. Bake in a 

 slow oven until tlie apples are thoroughly 

 cooked and the crust is nicely browned 

 This will require about forty minutes. 

 While the pie is hot take off the top crust 

 and lay it aside, then with a wooden or 

 silver knife stir the apples and remove 

 any hard pieces that may be left. Add 

 sugar, nutmeg and a small piece of but- 

 ter and replace the top crust. 



Apple Washington Pie 



Take two large apples grated, whites of 

 two eggs, cupful of sugar, juice of half 

 a lemon, beat this until thick and white 

 and spread between layers of Washington 

 pie (which is really a plain jelly cake) 

 and then heap some on top. 



Pastry 



Have everything cold; do not make 

 the dough too moist; use pastry flour if 

 possible; roll only once Paste kept on 

 ice over night becomes much more flaky 

 than when first made. 



To prevent the lower crust from be* 

 coming soaked, brush over with white 

 of egg. Brush the edge with unhealed 

 white of egg or water and press the two 

 crusts together with the thumb and 

 finger, a pastry roller or the tines of a 

 fork. Always leave an opening in the 

 center of the upper crust that the steam 

 may escape. Bake pies having a cooked 

 filling in a quick oven and those with an 

 uncooked filling in a moderate oven. 



Let pies cool upon plates on which 

 they are made, because slipping them 

 onto cold plates develops moisture, which 

 always destroys the crispness of the 

 lower crust. 



Beating and Baking a Meringue 



Have cold, fresh eggs; beat the whites 

 until frothy; add to each white one level 

 tablespoon of powdered sugar. Beat un- 

 til so stiff that it can be cut with a knife. 

 Spread on the pie and bake with the 

 oven door open until a rich golden 

 brown. Too much sugar causes a me- 

 ringue to liquify; if not baked long 

 enough the same effect is produced. 



Plain Pastry 



Sift one cup of flour and one-fourth 

 teaspoon of salt into a bowl, rub into it 

 five level tablespoons of shortening until 

 the whole is reduced to a fine powder; 

 add cold water, slowly, to make a stiff 

 dough. Place on a slightly floured board 

 and roll into a circular shape to fit the 

 plate. Fit it loosely into the plate, as it 

 shrinks when baked. 



Apple Pie 



Line a pie plate with good paste. Pill 

 with thin slices of good cooking apples, 

 sprinkle with one-half cup of sugar which 

 has been mixed with a heaping teaspoon 

 of flour and a pinch of salt; cover with 

 an upper crust and bake in a moderate 

 oven for half an hour. 



Apple Custard Pie 



Heat a pint of milk steaming hot and 

 pour it into a mixture of three eggs 

 slightly beaten, three heaping table- 

 spoons of sugar, a pinch of salt and a 

 very little nutmeg or lemon. Grate one 

 cup of apple, using mellow, slightly tart 

 fruit; add to the milk mixture and bake 

 in a very moderate oven without an up- 

 per crust. If the pie is baked too quickly 

 the apple will separate from the milk. 



Dried-Apple Pie 



Soak and stew apples until tender, 

 pass through a sieve and add sugar, a 

 little orange or lemon rind and a small 

 amount of butter. Pill and bake as any 

 other pie. Serve warm with sweetened 

 cream. 



Salad 



For salad dressings see Dressings for 

 Salads f under Yegeta'bte Recipes, this sec- 

 tion. 



Apple Feannt Salad 



Pare, core and chop slightly acid ap- 

 ples and mix them with half as much 

 chopped celery. Mix a dressing of pea- 

 nut butter, using five tablespoons of 

 lemon juice to one tablespoon of peanut 

 butter. Mix dressing through the apples 

 and celery and season with salt and cay- 

 enne pepper. Chill the salad and serve 

 on lettuce and garnish with peanuts. 



