The Philosophy of Pie-Crust: Pie-crust perfection depends on several things good flour, good fat, good handling, most especially good baking. A hot oven, quick but not scorching, expands the air betwixt layers of paste, and pops open the flour-grains, making them absorb the fat as it melts, thereby growing crisp and relishful instead of hard and tough. The lighter and drier the flour the better in very damp weather it is best oven-dried, then cooled before mixing. Shortening, whether lard, butter, or clarified drippings, should be very cold unless your recipe demands that it be softened or melted. Milk or water used in mixing ought to be likewise well chilled, unless the shortening is soft in that case match its temperature. The regular rule is half-pint ice water to the pound of flour, using chilled shortening. If the fat is semi-fluid the paste must be mixed softer, using say, three parts of a pint to the pound.

Baking powder or soda and cream tartar, or soda alone with sour cream or buttermilk for wetting, makes crust light and short with less butter, therefore is an economy. Genuine puff paste is requisite for the finest tarts, pies, etc., etc., but light short crust answers admirably for most things. Sift flour twice or even thrice for any sort of paste. Sift soda or baking powder well through it, but not salt. Make the salt fine, drop in the bottom of the mixing bowl, before the last sifting, and mix lightly through the flour before adding the shortening. Rub in shortening very lightly, using only the finger-tips the palms melt or soften it. Add milk or water, a little at a time, mixing it in with a broad-bladed knife rather than the hands. Mix lightly so the paste barely sticks together. Put in first one-third of the shortening this, of course, for puff paste. Half a pound of butter or lard to the pound of flour makes a very good paste, but to have it in full richness, use three-quarters of a pound. Wash butter well to remove the salt, and squeeze out water by wringing it in a well-floured cloth. If there is a strong taste, or any trace of rancidity, wash well, kneading through and through, in sweet milk, then rinse out the milk with cold water to which a little borax has been added. Rinse again in clear cold water this should remove ill-flavor without injury to anybody’s stomach. But be very sure the last rinsing is thorough borax, though wholly harmless, adds nothing to digestibility.

The end of the repeated rollings out and foldings demanded by real puff paste is to enclose between the layers of paste as much air as possible. Hence the chillings between rollings. Hence also the need of pinching edges well together after foldings, and rolling always from you, never back and forth. Roll out paste into a long narrow strip after the first mixing, divide the remaining shortening into three equal portions, keep very cold, and as needed cut into small bits, which spread evenly on top of the rolled paste, which must be lightly dredged with flour. Fold in three evenly, one thickness on another, turn so the folded edges may be to right and left while rolling, pinch the other edges well together and roll again into a long strip, moving the rolling-pin always from you. Repeat until all the butter is used, then set on ice for an hour to harden. In baking beware opening the oven door until the paste has risen fully and becomes slightly crusted over.

Baking powder crust must not stand the gas which aerates it begins forming and escaping the minute it is wet up. It also requires a hot oven and delicate handling. Half a pound of shortening and a teaspoon of baking powder, to the pound of flour, mixed stiff or soft, according to the consistency of the fat, properly handled and baked, make crust good enough for anybody.

French Puff Paste: This is like the famous little girl either very good indeed or horrid. Therefore beware undertaking it until you have experience or the confidence of absolute ignorance for your help. Either may take you on to success when half-knowledge or half-confidence will spell disaster. You need for it, two pounds, thrice sifted flour, two pounds well-washed and very cold butter, four egg-yolks well chilled, and half a pint, more or less, of ice water, also a saltspoon of fine salt. Rub four ounces of butter lightly into the flour, shape the rest into a flattish oblong and set on ice. Wet the flour with the egg-yolks and water, adding them alternately, work smooth, handling as lightly as possible, then roll out half an inch thick, dredge lightly with flour, lay on the ball of cold butter, fold paste over it smoothly, flatten lightly with strokes of the rolling-pin, then roll out as thin as possible without making the butter break through. Fold again in three, roll again, as thin as you can. Repeat folding and rolling, then set on ice half an hour, folding in three. Roll and fold twice again, chill again for twenty minutes, then give two more rolls and foldings. Chill if possible before using. If all things have worked well you will have crust that is an experience.

Every Day Pie Crust: One pound flour, six ounces shortening lard or clarified dripping, pinch salt, half-pint ice water. Mix flour, salt and water to a smooth dough, using a broad knife, roll out thin, spread with a third of the fat, fold in three, roll out again, add another third of fat, roll, add the last fat, roll again, fold and chill for ten minutes before using.

Cobblers: Make from any sort of fruit in season peaches, apples, cherries, plums or berries. Green gooseberries are inadvisable, through being too tart and too tedious. Stone cherries, pare peaches or apples and slice thin, halve plums if big enough, and remove stones if not, wash, drain well, and use whole. Line a skillet or deep pie pan it must be three inches deep at least, liberally with short crust, rolled rather more than a quarter-inch thick. Fit well, then prick all over with a blunt fork. Fill with the prepared fruit, put on an upper crust a quarter-inch thick and plenty big enough, barely press the crust edges together, prick well with a fork all over the top, and cook in a hot oven half to three-quarters of an hour, according to size. Take up, remove top crust, lay it inverted upon another plate, sweeten the hot fruit liberally, adding if you like, a spoonful of brandy, adding also a good lump of the best butter. Mix well through the fruit, then dip out enough of it to make a thick layer over the top crust. Grate nutmeg over apple pies, or strew on a little powdered cinnamon. A few blades of mace baked with the fruit accent the apple flavor beautifully. Cherries take kindly to brandy, but require less butter than either peaches or apples. Give plums plenty of sugar with something over for the stones. Cook a few stones with them for flavor, even if you take away the bulk. Do the same with cherries, using, say, a dozen pits to the pie.

Serve cobbler hot or cold. If hot, serve with it hard brandy sauce, made by creaming together a cup of sugar, a tablespoonful of butter, then working in two tablespoonfuls of brandy or good whiskey. Right here is perhaps the place to say once for all, good whiskey is far and away better in anything than poor brandy. Thick sweet cream whipped or plain, sets off cold cobbler wonderfully to the average palate.

Fried Pies: To be perfect these must be made of sun-dried peaches, very bright and sweet, but any sort of sound dried fruit will serve at a pinch. Soak overnight after washing in three waters, simmer five hours in the soaking water, with a plate to hold the fruit under, mash and sweeten while hot, adding spices to taste cinnamon, nutmeg and grated lemon peel for apples, cloves and ginger a bare zest for peaches or apricots. Roll out short paste into rounds the size of a small plate, cover one-half with the fruit, fold over the empty half, pinch well together around the edges, and fry in deep fat, blazing hot, to a rich quick brown on both sides. Drain on paper napkins, sprinkling lightly with sugar. Serve hot or cold. Most excellent for impromptu luncheons or very late suppers withal wholesome. A famous doctor said often of them, “You would be only the better for eating an acre of them.”

Green Apple Pie: Take apples a little bigger than the thumb’s end, cut off stalks and nibs, and slice crosswise in three, dropping them in water as sliced to save discoloration. Make a rich syrup three cups sugar, one cup water, to four cups sliced fruit. Boil and skim, throw in the apples, with a blade or so of mace, and cook quickly until preserved through. Either bake between crust in the common way, or bake crust crisp after pricking well, and spread with the preserved fruit. Else make into small turnovers, but bake instead of frying them and be sure the oven is hot enough to brown, but not to burn. Or you may make the green apples into shortcake, putting fruit only between the layers of crust, and serving with rich sauce or sweetened cream.

Lemon Custard: (M. L. Williams.) Separate and beat very light, the yolks and whites of six eggs. Beat into the yolks very smoothly one pound of sugar, then half a pound of creamed butter. Mix well, then add the beaten whites, followed by the strained juice and grated yellow peel of two large or three small lemons. Beat five minutes longer, pour into pans lined with puff paste, pop into a hot oven and bake to a bright brown. Meringue can be added but is not necessary save for ornament.

Cream Pie: (M. L. Williams.) Beat three eggs very light with a heaping cup of sugar, add two cups sifted flour, mix smooth, then put in half a cup of rich sour cream with half-teaspoon soda dissolved in it. Mix, put instantly into shallow pans, bake in a quick oven and serve hot with or without sauce.

Damson and Banana Tart: (M. W. Watkins.) An heirloom in the relator’s family, coming down from English forebears. Line an agate or earthen pie dish two to three inches deep, with very good crust, rolled thin, but not stretched nor dragged. Cover it with bananas, sliced thin, lengthwise, strew over three tablespoonfuls of sugar, and a pinch of grated lemon peel. Sprinkle with a liqueur glass of rum or brandy or whiskey, then put in a layer of preserved plums damsons are best along with their juice. If there is room repeat the layers bananas and plums and seasoning. Cover with a crust rolled fairly thin, prick and bake three-quarters of an hour in a moderately quick oven. Serve either hot or cold, preferably hot, with this sauce. One egg beaten very light, with a cupful of cream, a wineglass of rum, brandy or sherry, and a larger glass of preserve syrup. Mix over hot water, stirring hard all the time till it begins to thicken. It must not get too thick.

Amber Pie: (Mrs. J. R. Oldham.) Beat yolks of four eggs very light, with two heaping cups sugar, large spoonful melted butter, rounding teaspoon sifted flour, cup buttermilk, cup seeded raisins, teaspoon cinnamon, pinch each of cloves, alspice and nutmeg, two whites of egg beaten very stiff. Half bake crust, then pour in batter and cook slowly until done. Cover with meringue made by beating two egg-whites with two teaspoons cold water, a few grains of salt, and one cup sugar. Add sugar gradually after eggs are very light. Use at once it will fall by standing. Let the meringue barely color in the oven. Serve hot or cold.

Jelly Pie: (Louise Williams.) Beat the yolks of four eggs very light, with a cup of sugar, three-quarters cup creamed butter, and a glass of jelly, the tarter the better. Add a tablespoonful vanilla and a dessert-spoonful of sifted cornmeal, then the whites of eggs beaten very stiff. Bake in crusts this makes two fat pies. Meringue is optional and unnecessary.

Cheese Cakes: Beat until very light the yolks of twelve eggs with a pound of sugar, add to them a tablespoonful cornstarch, then three-quarters of a pound of butter, washed and creamed. Add also the strained juice of two lemons, a teaspoonful lemon essence and a teaspoonful vanilla. Set over boiling water and stir until all ingredients blend only thus can you dissolve granulated sugar, which is best to use, lacking the old-fashioned live open-kettle brown. Keep over the hot water, stirring well together as you fill the tart shells. They must be lined with real puff paste, rolled very thin, and nicely fitted. Set in broad shallow pans, after filling with the batter and bake in a quick, but not scorching oven. A blanched almond, or bit of citron, or half a pecan or walnut meat, may be put in each shell before filling. I prefer though to add such frills by help of the frosting. To make it, beat six egg-whites with a pinch of salt until they stick to the dish, add to them a little at a time, three cups granulated sugar boiled with a cup and a half of water, till it spins a thread. Keep the syrup boiling while adding it. When it is all in, set the pan of frosting over boiling water, add six drops lemon juice and beat until stiff enough to hold shape. It must not touch the water, but have plenty of steam rising underneath. Frost the tarts rather thickly, and stick either a shred of citron, a quarter of Maraschino cherry, or half a nut in the middle. If you like cocoanut flavor, strew freshly grated cocoanut over while the frosting is soft it ought to harden inside half an hour. Tiny pink or green comfits stuck in the middle, or set in threes triangularly, are very decorative. Indeed, there is no limit but taste and invention to the manners of making beautiful these tarts. I rather pride myself upon them, since they have been enthusiastically praised by folk who have eaten all around the world, and set above the best of French confections by a man ten years resident in Paris, whose wife is held to be the most skilled amateur cook in New York.

Grated cocoanut or raw grated apple stirred into the batter before baking, varies the cheese cakes and to some palates improves it. I myself find nothing quite to equal the cheese cake of my childhood which had a full pound of butter to the pound of sugar, and no frills of frosting, though strips of citron were often latticed over the pans after the crust was in. Prick crust always very well before filling thus the tarts will be shapely instead of caricatures.

Sweet Potato Custard: Boil tender two large or four medium sweet potatoes, peel, free of strings, and mash fine. Add to the pulp half a pound of creamed butter, mix well, then add gradually five cups sugar, alternately with five whole eggs. Beat smooth, add the juice of three lemons, a tablespoonful lemon essence, and a scant pint of very rich milk. Use less milk if the potatoes are very soft. Beat smooth and pour into pie pans lined with good crust. Bake brown in a quick oven, but do not over-bake. Lest the proportion of sugar may seem excessive, let it be said here that sweet potatoes require more sugar for sweetening than anything save crabapples or green gooseberries.

Sweet Potato Pie: Line a deep pie pan with short crust rolled a quarter-inch thick, fill it with raw sweet potatoes, peeled and sliced thin. Add to them, for a pan of medium size, three cups sugar, a cup of butter, cut in bits, mace, cloves and nutmeg to taste, half a cup cold water and half a cup good whiskey or sherry. Cover with a crust an eighth-inch thick, prick well, also cut a tiny cross in middle, and bake in a hot, but not scorching oven, three-quarters of an hour a full hour if the pan is large. Turning another pan, fitting the rim over, helps to make the baking sure and even. Remove the cover pan ten minutes before taking up. Serve hot. This requires no sauce.

Apple Custard: Beat four eggs very light with three cups sugar, one cup butter, cup and a half rich milk the richer the better. Stir in at the very last, one quart grated apple, flavor with nutmeg or vanilla, and bake in crusts. If wanted richer, dot raisins seeded and soaked in whiskey, or shred citron over the top before baking.

Molasses Pie: (M. W. Watkins.) Cream well together one large cup granulated sugar, and one heaping tablespoonful of butter, add when very light the well-beaten yolks of three eggs, and a large cup of rich molasses. Flavor with one teaspoonful grated nutmeg, then beat in, at the very last, the whites of the eggs frothed as stiff as possible. Bake in pans lined with rich crust until firm. Meringue can be added, but the pies do not need it.

Mystery Pie: (Louise Williams.) Beat separately very light, the yolks and whites of four eggs. Beat with the yolks a cup and a half of sugar, three heaping tablespoonfuls of butter, two teaspoonfuls mixed spices, either beaten or powdered fine, one cup of tart dark jelly, one cup blackberry jam, and one cup sweet milk. Add last of all the egg-whites, mix in well, then pour in pans lined with rich paste, and bake until firm.

Butter Scotch Pie: (Leslie Fox.) Beat light two egg-yolks with one scant cup dark brown sugar, one tablespoonful creamed butter, and two tablespoonfuls flour. Mix smooth, then add gradually one cup rich milk, put in double boiler, and cook until thick. Let cool, flavor with vanilla, then pour into rich crusts, previously well-baked, cover with meringue made from the egg-whites, set in oven to harden, and serve hot or cold.

Raspberry Cream Pie: (Leslie Fox.) Line a deepish pie pan with very rich crust, spread the crust thickly with red raspberry jam, then pour upon it raw, a custard made from two eggs beaten well with one cup of milk, and one tablespoonful sugar. Bake until custard is well set, let cool, and spread with whipped cream. Serve cold as possible.

Rhubarb Pie: To a generous quart of rhubarb, peeled and cut up, put three cups sugar, the pulp scooped from three sweet oranges, thin bits of the yellow peel, two blades of mace broken small, and a scant half-cup of cold water. Cover the pan and set for thirty minutes in a hot oven uncover then and cook for five minutes longer. The result is a sweet excellent for many uses as a sauce, as a substitute for marmalade, as the foundation of pies, tarts, shortcakes, even as a filling for layer cake.

Make pies from it with two crusts, or with lattice crusts as usual. Make it into tarts, into turnovers or put between hot buttered layers for a hurry-up shortcake. But if you wish to know how excellent such rhubarb can be, make it thus into meringue pies or tarts. Bake the crusts after pricking them well, cover thinly with either good meringue or the frosting directed for cheesecakes, let it harden, then at the minute of serving cover with a thin layer of the prepared rhubarb the meringue or frosting will stay crisp until eaten if you work quickly enough. Young unpeeled tender rhubarb gives a pink sauce older stalks peeled furnish a translucent green. Either is sufficiently decorative. They can be made more so, if the tarts they appear on, have a cherry or preserved strawberry dropped in the middle of them.

Banana Pie: Line a deepish earthen pie dish with thin, very good crust, fill it three parts with bananas, sliced crosswise very thin. Cover them thickly with sugar, add the strained juice of a large lemon, dot with bits of butter, put on a lattice crust, and bake in a quick oven twenty-five minutes.

Banana Pudding: Slice very thin, crosswise, three medium size bananas, sprinkle thickly with sugar, then add to a batter made by beating up four egg-yolks and two whites, with one cup crumbled rich stale cake, half-cup sugar, cup very rich milk, and the juice of a large lemon. Mix smooth, pour into a deep pudding dish, and bake in a quick oven, then cover with meringue made from the egg-whites left out, beaten up with a small pinch of salt, two teaspoons cold water, and six tablespoonfuls of sugar. Return to the oven and let barely color. Serve hot or cold.

Sweet Potato Pudding: Beat four eggs very light with four cups sugar and one cup creamed butter. Add a cupful of very rich milk, mix smooth, then add one pint of raw grated sweet potato. Mix well, pour into a deep earthen dish and set in hot oven. As soon as a brown crust forms on top, stir it down. Repeat this three times at least. Serve hot, with either wine sauce or a rich sugar and butter sauce, flavored with lemon. It is best not to flavor the pudding proper, so one may get undiminished the zest of the brown crust stirred through it.

Poor Man’s Pudding: Take for each person to be served, a fresh egg, a tablespoonful sifted flour, and half a cup very rich milk. Add a pinch of salt for each six eggs. Separate the eggs, beating yolks and whites very light. Mix yolks gradually with the flour and milk, taking care to have no lumps. Fold in the stiffly beaten whites at the very last if the batter is too thick add a little more milk. Pour into a deep pan, and bake in a quick oven. It must be taken up the moment it is done or it will fall, and be ruined. Serve immediately, with a sauce made by working together over hot water three cups sugar, one cup butter, half a cup boiling water, cup fruit juice, wine or whiskey, with any flavoring approved. The sauce cannot be made too rich, the pudding should be a pale clear yellow, as light as a puff, and cutting easily with a spoon. It is not “true to name” in these days of costly eggs, but deserved it in the pioneer epoch which originated it.

Boiled Batter Pudding: Make the same batter as above, only putting in a teaspoonful baking powder. Stir well through it three cups seeded raisins, wet in whiskey and very well floured. Tie up in a newly-scalded floured pudding bag, pop in a kettle of boiling water, keep it full, with more boiling water, and cook from an hour to an hour and a half, according to size. Serve very hot with plenty of very rich sweet sauce highly flavored, and be sure to warm your knife or spoon before cutting into the pudding.

Apple Pudding: (M. W. Watkins.) Core and peel half a dozen tart apples, slice crosswise, put the slices in layers in a deep dish with plenty of sugar, butter in reason, cinnamon and a very little water. Pour over a batter made thus: one egg beaten light with half a cup sugar, butter the size of a walnut, half a cup milk, pinch of salt, flour enough to make thick enough for layer cake, with a teaspoonful baking powder sifted through. Spread batter smooth, dot with bits of butter on top, and bake in a brisk, but not scorching oven, half an hour or longer if needed the apples must be thoroughly cooked. Serve hot or cold preferably hot, with hard sauce or wine sauce.

Apple Dumplings: Pare and core half a dozen tart apples, stick three cloves in each, fill the core-spaces full of very sweet hard sauce, stick a sliver of mace in the sauce, then set each apple on a round of good short paste, and work the paste up over it, joining the edges neat and trig. Set close in a pan just big enough, pour around a half cup of sugar melted in a cup of water with a little butter and lemon juice. Cover the pan and cook quickly until done then uncover, brown, take up and serve piping hot with a very rich hard sauce.

Crumb Pudding: (Anne McVay.) Soak a cup of dry grated bread crumbs in half a pint of milk until soft, add then the well-beaten yolks of two eggs, half a cup sugar, tablespoonful butter, and another half-pint milk. Flavor with lemon, vanilla or brandy, as preferred. Bake until firm in a quick, but not scorching hot oven, cover with meringue made from the egg-whites and half a cup of sugar. Barely color the meringue. Let cool, and serve with either whipped or sweetened cream, or a fruit sauce. Good without any sauce.

Blackberry Mush: (Leslie Fox.) Wash after picking a quart of fresh, very ripe blackberries, put them on with barely enough water to save from burning, bring to a good boil, and skim clean, then add gradually almost two pounds of flour, or cornstarch well wet with cold water, also sugar to taste. Cook, stirring often till the mass looks thick and glossy, pour into your pudding dish, let cool, chill thoroughly, and serve with cream either plain, or whipped, or sweetened.

Peach Pudding: Beat light one egg, with half a cup sugar, two tablespoonfuls melted butter, three-quarters cup flour, one cup sour cream, one teaspoon soda dissolved in one teaspoonful cold water, and two cups very ripe peaches, peeled and sliced thin. Bake quickly and serve when very hot with a rich hard or a wine sauce.

Ginger Pudding: Beat three eggs very light with two cups sugar, a large cup rich black molasses, three-quarters cup butter, creamed, tablespoon ginger beaten fine. Half a cup rich sour cream, half a cup boiling water with teaspoon soda dissolved in it, add flour enough to make a thickish batter, pour into deep greased pan, and bake quickly. Serve hot with rich sauce that is flavored with some orange juice and peel.

Nesselrode Pudding: (Mrs. H. Barker.) Boil together three cups sugar, one cup water until the syrup ropes. Beat it boiling hot into the yolks of six eggs previously beaten very light. Fold in the stiffly beaten whites, then add box Cox’s gelatine dissolved in warm water, one cup raisins, seeded, steamed and soaked in sherry or whiskey, one cup of nuts rolled small, else one cup of crumbled macaroons, or a cup of both mixed. Finish with enough thick cream to make a full gallon, pack in salt and ice, freeze and let stand long enough to ripen.

Thanksgiving Pudding: (Mrs. J. O. Cook.) Beat light the yolks of four eggs with one cup sugar, two tablespoonfuls creamed butter, and one cup of stale cake crumbs, soaked in eight tablespoonfuls whiskey. Mix well, then add one cup raisins, seeded and floured, one cup nut meats, cut small. Beat smooth and bake until set, then cover with meringue. Serve with whipped cream or any sauce preferred. Milk can take the place of whiskey, and preserves replace raisins.

Real Christmas Pudding: Toast a pint of fine breadcrumbs to a good brown without burning, pour on them half a cup of strong, clear black coffee, and let stand till soft.

Beat six egg-yolks very light with two cups of yellow sugar and one of creamed butter, add the soaked crumbs and mix very smooth. Meantime, soak a cup of raisins, seeded and halved, a cup of clean currants, a cup of shredded citron, a cup of nut meats broken small, in a tumbler of sherry, a tumbler of rum, and wineglass of apricot brandy. Add the fruit when well soaked to the eggs and sugar, putting in any surplus liquors. Mix in gradually a teaspoonful of cinnamon, the same of cloves and allspice, half a cup of preserved ginger sliced very thin, and a very tiny dusting of black pepper and paprika. Beat smooth, then fold in the stiffly beaten egg-whites alternately with a cup of browned flour. If too thick to stir handily thin with a little milk or boiling water. Pour into a clean pudding bag, freshly scalded, leaving room for the pudding to swell, put in a deep kettle of boiling water, and boil for five hours, filling up the kettle as needed with boiling water so as not to check the cooking. Make several days beforehand, and boil an extra hour upon Christmas day. Serve in a blaze of brandy, with a very rich sauce, either fruit or wine flavored.

Pudding Sauce: (Mrs. Barbara Clayton.) Beat together until very light, one cup white sugar, one cup creamed butter, and the yolks of three eggs. Beat the egg whites very stiff with another cup of sugar, add to the yolks and butter, beat hard together, then put in double boiler and cook until thick. Put two wineglasses of good whiskey in a bowl, pour the hot sauce upon it, and whip hard until light.