Woman's Institute Library of Cookery Volume IV Part 37

64. PINEAPPLE PIE.--Nothing more delicious in the way of a one-crust pie can be made than pineapple pie. It is similar to lemon pie, but differs in that a certain amount of the fruit is used in the filling. Therefore, unless the fruit is cut very fine, the pie will be difficult to cut.

PINEAPPLE PIE

1-1/2 c. water 1/2 c. corn starch 1 c. sugar 1/4 tsp. salt 1 egg 1/2 c. pineapple juice 2 Tb. lemon juice 1 c. shredded or finely chopped pineapple

Bring the water to the boiling point. Mix the corn starch, sugar, and salt and add to the boiling water. Cook directly over the flame until the mixture has thickened. Separate the egg, beat the yolk, and add to the pineapple and lemon juice. Stir this into the corn-starch mixture, remove from the heat, and add the pineapple. Fill a baked crust of a pie, make meringue of the egg white, cover the filling, and bake in a moderate oven until delicately browned.

65. PUMPKIN PIE NO. 1.--There are very few persons with whom pumpkin pie is not a favorite. While it is especially popular in the autumn, it may be made at any time of the year. Sometimes pumpkin is dried or canned in the household or commercially for this purpose. Then, too, pumpkins may be kept all winter if they are stored in a cool, dry place and are not bruised when put away.

PUMPKIN PIE NO. 1

1-1/2 c. pumpkin 1 c. milk 1 egg 1/2 c. sugar 1/2 tsp. salt 1/4 tsp. ginger 1 tsp. cinnamon 1/4 tsp. cloves 1 Tb. corn starch

The preparation of the pumpkin is the first step in the making of pumpkin pie. First chop the pumpkin into 3- or 4-inch pieces, remove the seeds, and peel off the skin. Cut the peeled pulp into cubes about 1 inch square and cook with just enough water to start the cooking or steam until the pumpkin is soft. When it has become soft, mash thoroughly or force through a sieve, and then cook again, stirring frequently to prevent the pumpkin from burning. Cook until as much water as possible has been evaporated and the ma.s.s of pumpkin seems quite dry.

With the pumpkin prepared, mix the milk with it and add the beaten egg.

Stir in the sugar, salt, spices, and corn starch. Fill partly baked pie crust with this mixture and bake in a moderate oven until the filling is cooked thoroughly and the crust is baked.

66. PUMPKIN PIE NO. 2.--Pumpkin pie is in reality a form of custard to which spice is added, but much of the original flavor of the pumpkin is lost if too much spice is used. The finished product should not be dark in color, but a golden brown. This dessert becomes much more delicious by adding a layer of whipped cream to it just before serving.

PUMPKIN PIE NO. 2

2 c. pumpkin 1-1/2 c. milk 3 eggs 1/2 c. sugar 1/4 tsp. salt 1 tsp. cinnamon 1/2 tsp. cloves 1/2 tsp. nutmeg

Prepare the pumpkin as directed in Art. 65 and add the milk to it. Beat the eggs and add to them the sugar, salt, and spices. Stir this into the mixture. Fill partly baked pie crust and bake in a moderate oven until the mixture is set and the crust is baked. Serve plain or spread a layer of whipped cream over the pie when it has cooled.

67. SQUASH PIE.--Pie that is similar to pumpkin pie may be made by using winter squash instead of pumpkin. It is somewhat finer in texture than pumpkin, and most persons consider it to be superior in flavor.

When squash is desired for pies, it should be prepared in the same way as pumpkin.

SQUASH PIE

2 c. squash 1 c. milk 1 egg 1/2 c. sugar 1/4 tsp. salt 1 tsp. cinnamon 1/2 tsp. nutmeg

Mix the squash and milk and add the beaten egg, sugar, salt, and spices.

Fill an unbaked pie crust, place in a moderate oven, and bake until the mixture is set and the crust is brown.

68. STRAWBERRY PIE.--The season for strawberries being short, it is usually desired to use them in as many ways as possible. Strawberry pie is offered as one of the more unusual ways. Made into individual pies or tarts and served with whipped cream, this furnishes a very attractive dessert.

STRAWBERRY PIE

1 qt. strawberries 1-1/2 c. sugar 3 Tb. flour

Spread the strawberries on a single unbaked crust of a pie. Mix the sugar and flour and sprinkle over the berries. Put half-inch strips of paste across the top in the form of a lattice. Place in the oven and bake until the crust is brown, the strawberries are well cooked, and the juice is thick.

69. SWEET-POTATO PIE.--The amount of milk needed for making sweet-potato pie varies according to the dryness of the potatoes. Before they can be used for pie, the sweet potatoes must be cooked until they are tender and then mashed. The quant.i.ties given in the accompanying recipe will make enough filling for two pies.

SWEET-POTATO PIE

3 c. sweet potato 3/4 c. sugar 1 tsp. salt 1/2 tsp. nutmeg 1/2 tsp. cloves 1 tsp. cinnamon 1/2 tsp. ginger 2 eggs 2 c. milk

To the sweet potatoes add the dry ingredients and the unbeaten eggs, and then beat the mixture thoroughly. Pour in the milk and stir well. Turn into a partly baked pie crust, place in a moderate oven, and bake until the filling is set.

70. OPEN PEACH PIE.--Pare sufficient peaches to cover a single-crust pie. Cut them into halves, remove the seeds, and place in a single layer over an unbaked pie crust. Cover with 1 cupful of sugar to which have been added 3 tablespoonfuls of flour. Dot well with b.u.t.ter, add 1/4 cupful of water, and place in the oven. Bake until the crust is brown and the peaches are well cooked. Apples used in the same way make a delicious dessert.

PUFF PASTE

71. PROCEDURE IN MAKING PUFF PASTE.--The making of puff paste differs somewhat from the making of plain pastry. If puff paste is to be successful, it must be made carefully and with close attention to every detail. Even then the first attempt may not prove to be entirely successful, for often considerable experience is required before one becomes expert in the making of this delicate pastry.

[Ill.u.s.tration: FIG. 14]

The best time to make puff paste is in the cold weather, as the b.u.t.ter, which is the fat used, can be handled more easily and rolled into the paste with greater success if it, as well as the other ingredients, are cold. If puff paste is desired in weather that is not cold, the mixture will have to be placed on ice at various intervals, for it positively must be kept as cold as possible. However, it is always preferable to make puff paste without the a.s.sistance of ice. Further essentials in the making of successful puff paste are a light touch and as little handling as possible. Heavy pressure with the rolling pin and rolling in the wrong direction are mistakes that result in an inferior product. The desirable light, tender qualities of puff paste can be obtained only by giving attention to these details.

72. Before beginning the mixing of puff paste, wash the bowl, spoon, and hands first in hot water to insure perfect cleanliness and then in cold water to make them as cold as possible. Measure the ingredients very carefully, or, better, weigh them if possible.

[Ill.u.s.tration: FIG. 15]

Put the b.u.t.ter in a ma.s.s in the bowl and, as shown in Fig. 14, wash out the salt by running cold water over the piece and working it with a wooden spoon or a b.u.t.ter paddle. When it becomes hard and waxy and may be handled with the hands, take it from the bowl and remove the water by patting it vigorously, first on one side and then on the other. Finally, form it into a flat, oblong piece and set it into the refrigerator to harden.

73. With the b.u.t.ter ready, break off a tablespoonful or two and mix it with all of the flour except 2 tablespoonfuls, which must be retained for flouring the board, in the same way as for plain pastry. Then add the water, and, when a ma.s.s is formed, remove it to a well-floured board and knead it as shown in Fig. 15. When the mixture has become somewhat elastic, cover it with a towel, as shown in Fig. 16, and allow it to remain covered for 3 to 5 minutes.

[Ill.u.s.tration: FIG 16]

Then roll it into an oblong piece, and, as in Fig. 17, place the b.u.t.ter on one end of it. Bring the opposite end down over the b.u.t.ter and press the edges together with the tips of the fingers, as shown in Fig. 18.

Then, with the rolling pin, make several dents in the dough mixture and the b.u.t.ter, as shown in Fig. 19, and begin to roll, being careful to roll in one direction and not to allow the b.u.t.ter to come through the paste. If it should come through, it will have to be treated until it becomes perfectly cold and hard again before the making can go on.

[Ill.u.s.tration: FIG. 17]

The quickest and most satisfactory way in which to accomplish this is to wrap it in a piece of linen, set it on a plate in a pan of crushed ice, and place another pan of crushed ice over the top of it. In case this is done once, it will have to be done each time the paste is rolled.

Continue to roll until a rectangular piece is formed, always being careful to move the rolling pin in the same direction and never to roll backwards and forwards. With a long, narrow piece of dough formed, fold about one-third under and one-third over, as shown in Fig. 20, turn the open end toward you, and roll lightly and carefully in one direction until another long, narrow piece of dough is formed. Fold this in the same way, turn it half way around, and roll again. Continue in this manner until the piece has been rolled about six times and, during the entire process, try, if possible, to keep the b.u.t.ter from coming through. As may be readily understood, this can be accomplished only with light, careful handling.

[Ill.u.s.tration: FIG. 18]

As soon as the rolling has been completed in the manner described, cut the puff paste into the desired shapes and place them on the ice for about 1/2 hour or until they are thoroughly chilled. They are then ready to be baked. If time is too limited to keep the paste on ice for 1/2 hour, chill it as long as possible before baking.

74. BAKING PUFF PASTE.--A very hot oven is required for successful puff paste. In fact, the colder the pastry and the hotter the oven, the better will be the chances for light pastry. The air incorporated between the layers of the paste by the folding and rolling expands in the heat of the oven, causing the paste to rise and producing the characteristic lightness.

[Ill.u.s.tration: FIG. 19]

For instance, if the pieces of paste are about 1/4 inch thick before baking, they should be 2 inches thick when baked. Set the pan containing the pieces on the floor of the oven in order to give the paste every opportunity to rise. If it seems to rise unevenly, turn it around so that it will get the same heat on all sides. Should there be any danger of the paste burning on the bottom, put pieces of heavy paper or asbestos under the pan and should it appear to burn on top, put pieces of paper directly over the paste on the rack above. Bake until light and nicely browned and then remove from the oven.

75. RECIPE FOR PUFF PASTE.--Either bread or pastry flour may be used in the preparation of puff paste, but if pastry flour is used a tablespoonful or two more will be required.

[Ill.u.s.tration: FIG. 20]

The amount of cold water needed varies with the absorbing power of the flour. However, only enough should be used to make it possible to knead the ma.s.s of dough that forms so that it may become elastic. Kneading develops the gluten in the flour and helps to hold in the fat thus making the paste easier to handle.

PUFF PASTE