Show A FEW HINTS ON BAKING To Keep Pie Crust in Shape Cookies from Burning Fruit Pies from Getting Soggy When baking a shell for a lemon 01 cream pie try this plan to keep it in shape Line the deep pie tin in the usual way then after flouring the bot tom and sides of another tin exactly like It place it In the slellat U ready to bake The enmity tin keens the crust in perfact shape yet doe not hinder its baking nicely When baking cookies hermits ol anything of that nature Instead oi placing them In pans in the ordinary way try placing thorn on tho bottom of the pans when they are inverted There Is much less danger of burning them on the bottom and being farther removed from the heat of the bottom of the oven they will rise more before becoming set and are therefore much lighter and better When baking custard In cups set them In a shallow pan of hot water The custard bakes much more evenly throughout and is less liable to sep arate amt the steam rising from the water maKes it impossible to L scorch the top even with a quick fire To bake fruit pies so that all the juice is retained yet does not soak the bottom crust try this plan Put stale bread through the food chopper and place a layer of it a quarter of an Inch thick over the bottom crust after It Is placed In the tin and before the fruit is put In The crumbs absorb the extra juice and cause It to become be-come like Jelly WhIch improves the pie but gives no hint of bread crumbs This Is much more satisfactory than using flour which so often leaves a raw pasty taste when the pie la done Ohio Farmer |