Better Meals for Less Money Part 45

To Hard Sauce (see No. 612) add two tablespoons of hot milk, a few drops at a time; beat well, and do not chill.

618.--STRAWBERRY SAUCE

2 tablespoons b.u.t.ter 2 tablespoons boiling water 3/4 cup powdered sugar 1 cup crushed strawberries

Cream b.u.t.ter, add half of sugar gradually; add remaining half of sugar alternately with the water; beat well, and add strawberries.

Blackberries or raspberries may be used instead of strawberries.

CHAPTER XXVIII

PASTRIES

619.--PLAIN PASTE

1-1/2 cups flour 1/4 cup shortening 1/4 teaspoon salt 1/3 cup ice water 1/4 teaspoon baking powder 1/4 cup b.u.t.ter

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 b.u.t.ter into three parts; cover two-thirds of paste with dots of b.u.t.ter, using one part; fold first the unb.u.t.tered third, then the remaining third, so that there will be three layers of paste with b.u.t.ter between; roll out again, dot with b.u.t.ter as before, and fold; repeat for third time. Put paste on ice until thoroughly chilled. Any good shortening may be used in place of b.u.t.ter, but the b.u.t.ter 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 1-1/4 cups shortening 1 teaspoon sugar 1 tablespoon lemon juice 1/2 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 subst.i.tute for it.

621.--PATTY Sh.e.l.lS

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; p.r.i.c.k 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 Sh.e.l.l

Roll paste one-quarter inch thick, cover an inverted tin pie plate, trim, and press the edges firmly; p.r.i.c.k 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 Sh.e.l.lS

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 sh.e.l.ls 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 mola.s.ses 1 teaspoon clove 1 gla.s.s tart jelly 1 teaspoon allspice 1-1/2 pounds seeded raisins 1/2 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 subst.i.tuted 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)

1-1/2 cups chopped apples 1/2 teaspoon cinnamon 1/4 cup raisins seeded and chopped 1/2 teaspoon mace 1/4 cup cranberries chopped 1/4 teaspoon clove 1/4 cup currants 3/4 cup brown sugar 1 tablespoon citron shredded 1/4 cup vinegar 1/4 cup beef fat melted 1/2 cup coffee 1/2 teaspoon salt

Mix in order given and let stand a few hours before using. (Fills one large pie.)

626.--GREEN TOMATO MINCE MEAT

1-1/2 cups green tomatoes chopped 1/4 cup water 1-1/2 cups apple chopped 3/4 teaspoon cinnamon 3/4 cup raisins seeded and chopped 1/2 teaspoon mace 1 cup brown sugar 1/4 teaspoon clove 1/4 cup beef fat melted 3/4 teaspoon salt 2 tablespoons vinegar 1/2 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 1/4 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 1/2 cup granulated sugar 1/4 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

3-1/2 cups pared and sliced apples 1/8 teaspoon salt 1/2 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

2-1/2 cups blueberries 2-1/2 tablespoons flour 2/3 cup sugar 1 teaspoon b.u.t.ter

Line a pie plate with paste; fill with berries, add sugar and flour mixed, and dot b.u.t.ter 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.