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Show j Kitcfeei) and Table. ! SiMiwtwiiaiwiMiwiKiwiainiKtwiwiKiKiaKxiaii'iwMiaiiailox How to Make Pie. It is said to require Yankee affiliations affilia-tions to make gcod pies, and it was undoubtedly a Yankee woman who first thought of baking the crust on the outside of the tin. Of course, this method is for the kind of crust known as a "shell," which is baked before the filling is put in. As nothing but a freshly made pie is liked by the younger generation of husbands, who have not been brought up to regard all pies with reverence, the plan of baking a shell crust which can be put together a few days later is a great help to the .housewife, who thus gets in two pies instead of one, as the result of an elaborate ceremony of making the pastry. The advantages of bakine it on the outside of the pan are twofold. The crust keeps its shape bter and does not draw away from the tin as an empty emp-ty crust will when baked in the usual way. Also the fiakiness and puffiness which is the result of the rising process pro-cess comes on the outside where it will not become soaked by the filling. A crust to be used in this way should be rolled a little thicker than one-eighth one-eighth of an inch, which is the usual rule, and it may be either cut right on the tin by a pastry wheel or cut first and fitted over the pan. It should be given about twenty minutes for baking, which should be done with I pan standing on a sheet of tin to prevent pre-vent the edges from touching the oven. If reheated before putting in the filling, this kind of a crust can be kept for several days and be as good as when first made. Cooked rhubarb and different varieties varie-ties of custard make good fillings for a shell pie, but probably the most successful suc-cessful one is made by putting in fresh red raspberries. They are sugared as for the table and are not so juicy, but they will stand the heat of the oven while baking a meringue. Strawberries, Strawber-ries, which are usually regarded as an impossible pie material, also make a delicious filling for a pastry shell, though they should not be put in until the last thing before serving. Whipped cream should be substituted for the meringue where strawberries are used, and ice cream is another substitute substi-tute which makes a good variety of pie a la mode. |