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Show FRUIT PIES IF It's good enough tor Washington, Wash-ington, the saying goes It's good enough for me. That George Washington ate apple pics It revealed in an Interesting letter written by him in 1779 Interesting because It gives us Washiugtou in his llgh'er mood Instead of crossing Dolawares and weathering Valley Forges. In this letter he coutid-s to a friend that he hu invited two ladies lo dine with htm. and he feels that he should warn them of the scanty tare available. Washington's Letter "When the cook hu t mind to cut a Bgure (which I presume will b the ce tomorrow), we have two beef steak pyes, or dishes ot craba In addition, one on each aid of the center dish, dividing the spee 4 reducing the distance twtweea dl.h dish to about six (eet, wblrh without them would be our 12 feet aoart. Ot late he tiu hasl the surprising nM-city to dlecover that aple will ma We pyee; and It's a question. In vlo'eoc of his efforts, we do not gel oae of aple, Inirtad of hav-Uxx hav-Uxx both of Bf steals . . ." Tkowe iwere the iiTl before eooka could look over the canned fruits Ui their Urders and choose rwckJwl)r b(wa apyi pies. cherry pies, yic-s made of peach, pineapple, blackberry, loganberry, raspberry, strawberry or any of the scores of delicious fruits which housewives at this season of the year find especially good "when the cook has a mind to cut a figure." Try These "Pyes" Here are some tested recipes for fruit pies made with canned frulu, which lamentably c&me aion loo lale for Washington and bis guests to enjoy: Jetp lush Blackberry Pie: Mix tog'ther three tablespoons flour and six tablespoons sugar and add to the contents of one No. 2 can of blackberries. Pour into a buttered but-tered baking dlth. Cover with a thin sheet of pastry made of one cup flour, one-third cup shortening, shorten-ing, one-half teaspoon salt and Ice water. Trim the edges, and press onto the edpe of a baking di.sh with the tines of a fork. Cut several slits In the middle to allow al-low the steam to escape. Bake for about ten minutes In a hot oven. tliiO degrees, and then lower the oven to JjO degrees, and continue con-tinue baking for twenty-live minutes. min-utes. Serve cold, with whipped cream. If you like. Peach Pe Kith Whole Wheat lYwl.- Drain Use contents of one No. 2H can of sliced peaches and lay them evenly In a pie tin lined with whole wheat pastry. -Mix one-half cup sugar with four tablespoons white flour, and sprinkle sprin-kle over. Dot with two tablespoons table-spoons butter, and pour over two-thirds two-thirds cup ot peach syrup. Cover with an upper crust and bake in a hot oven, 425 degrees lo 430 degrees, for thirty ninutes. This cuts into six to eight pieces. Whole Wheat Pastry: Sift one and two-thirds cup of whole wheat flour with three-fourths teaspoon bait and cut In one-half cup of shortening. Add Ice water until the proper consistency to roll, using as little as possible and handling as lightly as can be. This makes the crust for one large pie. Apfle oju! Cream Cheese Pie: Season the contents of one No. 2 can of apple sauce with one-fourth teaspoon clove and a few grains of salt, and pour Into a crust. Dot with one tablespoon butter and bake for ten minutes In a 450-degTee oven then lower the heat to 350 degrees and bake for twenty minutes longer. CooL lleat three-fourths cup of cream, add one cream cheese which has been forced through a sieve, mix thoroughly and pile on the p'.e. which should be very cold. |
