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Show Careful Mixing, Accurate Measure Make Fine Pie Crust LYNN CHAMBERS' MENU IDEAS Broiled Whiteflsh with Lemon Wedges Baked Potato Creamed Spinach Pink Grapefruit Salad Toasted Rye Bread Beverage Lemon Pie Recipe given. pies, lemon juice and pour Into crust. Add the butter or margarine m small bits and sprinkle with lemon lem-on juice. Dust cinnamon or nutmeg on top of pie and cover top with strips of pastry, if desired. A custard pie is a delicate dessert des-sert for a hearty meal. It is nourishing nour-ishing because of the eggs and milk, yet it requires little sugar. Custard Pie. 3 eggs 5 tablespoons sugar teaspoon salt 2A cups milk, scalded teaspoon nutmeg Beat eggs slightly, add sugar, salt and scalded milk. Mix thoroughly and pour into an unbaked pie shell. Sprinkle with nutmeg. Bake 5 minutes min-utes at 450 degrees, then decrease to 325 degrees and continue baking for 30 minutes. Cherries or rhubarb are responsible responsi-ble for the bright cheerful color in this deep-dish pie: Rhubarb or Cherry Pie. (Deep-dish type) 4 cups rhubarb (cut into 1-incb pieces) or 4 cups canned or fresh cherries 3 tablespoons tapioca or 6 tablespoons flour H cup sugar and 94 cup honey or lYi cups sugar 2 tablespoons butter or substitute substi-tute Mix fruit, sweetening and tapioca or flour together. Pour into a 9-inch pie plate lined with unbaked pastry. Dot with butter and cover with pastry pas-try which has opening cut in it. Bake Deep-Dish Pie made of cherries or rhubarb is a colorful treat for any supper. Time can be saved by mixing the crust ahead of time and using canned fruit put up last summer. sum-mer. Everyone who has ever bit into a piece of pie knows the value of good pie crust. No matter how good the filling, the pie will not be up to standard stand-ard if the pie crust falls down on flakiness or crispness or taste. However, it Is a very simple matter mat-ter to make a good pie crust, even if one is a begin- .-:i.,y ner, provided ac- '-?' tiu'' ''V-curate ''V-curate measure- f?-f07Li3Vl: ments are used &k 7yK and the cook ctA tJm does not become 5!rT'l,l too ambitious. -' j -CrT Good pie crust c requires only Sk,Cr5x? enough mixing to I cut the shortening into small pieces, the size of green peas, and to coat them with flour. Then, just enough water is added to make the mix hold together. Some women are so afraid to use water in pie crust, that they have a crumbly instead of a flaky crust. The ideal way is to use just enough, and to work that in thoroughly. It is not necessary to use more than one-third cup of fat to one cup of flour. Salt and water are the only other ingredients. If desired, the fat can be worked into the flour which has been salted, and the mixture mix-ture allowed to stand in the refrigerator refrig-erator until it's time to make the pie. To blend fat and flour together, a pastry blender is a great help. This should not be attempted by hand as the hands are always warm, and this will cause the shortening to melt and give a less flaky result. No definite guide can be given as to the water which must be added. Most recipes say from five to six tablespoons ta-blespoons of cold water for 2 cups of flour, but this may be a little more or less since flours vary in their rate of absorbency. An all-purpose all-purpose flour is more suitable for pastry than cake flour, because it has more gluten and will give a flaky In place of a crumbly crust. Apples are generally available throughout the year and form the basis for one of our most delicious pies. Here is an open-faced apple pie which you will enjoy: Apple Pie. S cups fresh apples 1 cup sugar 4 tablespoons flour 2 tablespoons lemon juice 1 tablespoon butter or substitute Cinnamon or nutmeg Peel the apples, core and cut into eighths. The pieces of apple should -jy be at least inch JC 3 thick. Apples p' should not be too Kf. ,'yy thinly sliced as Ovbbsv' y this Prevent liitlx the pie from be" f ifffifffz) mS juicy. Com- T bme su8ar with al.J I T flour. Add the ap- , LYNN SATS Let's Clean House: If windows and mirrors are not badly soiled, they may be cleaned satisfactorily satisfactori-ly with warm, clear water. If soiled, windows may be cleaned with a solution of vinegar or ammonia am-monia 4 tablespoons to each gallon gal-lon of water. Woodwork should be dusted often so that the dirt does not become be-come imbedded in it. When washing wash-ing it use soap jelly with warm water and apply with a soft clean cloth or sponge. Rinse with clear, warm water and dry thoroughly. Wipe varnished floors once a ! week with a mop wrung dry after dipping in warm soapy water, j Polish lightly with an oiled cloth or mop. . Do not leave excess oil on varnished surfaces. Tile floors may be cleaned with a gentle scouring powder. Water should not be allowed to stand on these floors as it will loosen the cement Wipe dry immediately after cleaning. Pie crust can be flaky if ingredients ingredi-ents are measured every time. It is important to mix the Sour and fat only until it resembles coarse corn meal or green peas. in a pre-heated (375-degree) oven for 45 minutes. For fish dinners, there's no more perfect dessert than a tart lemon pie: Lemon Pie. Vi cups sugar 4 tablespoons cornstarch 4 tablespoons flour 1 cups boiling water 4 egg yolks H teaspoon salt Grated rind of 2 lemons cup lemon Juice Mix sugar, cornstarch, flour and salt together. Add the boiling water, wa-ter, stirring con- j""- , stantly. Use high ( Cvi heat until mix- VjrM Ll) ture begins to flfC H J thicken then cook slowly over a rTfe" low flame until yfyf a thick. Add beat- 77t a en egg yolks, vDnAl cook 2 minutes longer on low heat. Add lemon Juice and rind. Cool. Pour into a baked pie shell (9-lnch) and cover with meringue. This above filling may also be used for lemon tarts. The shells for these may be baked in muffln tins or small-sized pie plates. These, too. may be topped with meringue, if desired. Most cream pies take a meringue topping which is made from whites that were not used for the filling. It is important to beat the egg whites until stiff but not dry, and to fold the sugar in gradually, beating beat-ing all the while. The best proportion of sugar to use for the meringue is one tablespoon table-spoon to each egg white. If too much sugar is used, the meringue will have little drops of brown syrup. The meringue should be baked rather than browned. Use a 350-de-gree oven and bake until browned. Be sure to anchor the meringue on the crust so that it does not shrink too much-It's much-It's easy to extract lemon Juice, if the fruit hai been warmed for a few minutes. RtleaMd bj WesUrn Newspaper Union. |