Show A R A aa 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 it if the pie crust tails falls down on flakiness or crispness or taste however it is a very simple matter to make a good pie crust even it if one is a beginner provided accurate measurements T are used X and the cook does not become too ambitious good pie crust 19 requires only enough mixing to 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 us use e more than one third cup of fat to one cup of flour salt and water are the only other ingredients jf it desired the tat fat can be worked into the flour which has been salted and the mixture allowed to stand in the refrigerator until its 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 ble spoons is of cold water for 2 cups of if flour but this fujs in may ay be a little more or less since flours vary in their rate of absorbency an 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 oie ile which you will enjoy apple pie 3 cups fresh apples I 1 cup sugar 4 tablespoons flour 2 tablespoons lemon juice I 1 tablespoon butter or substitute cinnamon or nutmeg peel the apples core and cut into eighths eight hs the pieces of apple should be at least inch thick apples should not be too thinly sliced as this will prevent the pie from being juicy combine sugar with flour add the apples lemon juice and pour into rust add the butter or margarine in small bits and sp sprinkle Kinkle with lemon on juice dust cinnamon or nueme nutmeg an top of pie and cover top with strips of pastry if desired A custard pie is a delicate dessert tor for a hearty meal it is nourishing because of the eggs and milk yet it requires little sugar custard pie 3 eggs 5 tablespoons sugar ya teaspoon salt wt 2 cups milk scalded teaspoon nutmeg beat eggs slightly add sugar sa salt it ind and scalded milk mix thoroughly and pour into an unbaked pie shiell shell sprinkle with nutmeg bake 5 min ites ates at degrees then decrease lo 10 0 o degrees and conti continue fitle baking tor 30 minutes cherries or rhubarb are responsible tor for the bright cheerful color in this deep dish rhubarb or cherry pie LYNN SAYS lets clean house it if windows and mirrors are not badly soiled they may be cleaned satisfactorily with warm clear water it if soiled windows may be cleaned with a solution of vinegar or ammonia 4 tablespoons to each gallon galion of water woodwork should be dusted often so that the dirt does not become im bedded in it when washing 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 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 rhubarb or cherry pie deep dish type 4 cups rhubarb cut into I 1 inch pieces or 4 cups canned or fresh cherries 3 tablespoons tapioca or 6 tablespoons sour flour cup sugar and cup honey or 1 14 cups sugar 2 tablespoons butter or substitute 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 which has opening cut in it bake in in a preheated pre heated degree oven for 45 minutes for fish dinners theres no more perfect dess dessert ert than a tart lemon pie lemon pie 1 cups sugar 4 tablespoons cornstarch 4 tablespoons flour 1 cups boiling water 4 egg yolks teaspoon salt grated rind of 2 lemons va cup lemon juice I 1 mix sugar cornstarch flour and salt together add the boiling water stirring constantly st use high heat until mixture begins begin S to thicken then cook slowly over a low flame until thick add beaten egg yolks cook 2 minutes longer on low heat add lemon juice and rind cool pour into a baked pie shell 9 inch and cover with meringue this above filling may also be used for lemon tarts the shells tor for these may be baked in muffin 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 told fold the sugar in gradually beating all the while the best proportion of sugar to use tor for the meringue is one tablespoon 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 de gree oven and bake until browned be sure to anchor the meringue on the crust so that it does not s shrink brink too much its easy to extract lemon juice if ff the fruit has been warmed for a few minutes released by western New newspaper newspaper union |