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| author | nfenwick <nfenwick@pglaf.org> | 2025-01-23 00:01:20 -0800 |
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| committer | nfenwick <nfenwick@pglaf.org> | 2025-01-23 00:01:20 -0800 |
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diff --git a/.gitattributes b/.gitattributes new file mode 100644 index 0000000..d7b82bc --- /dev/null +++ b/.gitattributes @@ -0,0 +1,4 @@ +*.txt text eol=lf +*.htm text eol=lf +*.html text eol=lf +*.md text eol=lf diff --git a/LICENSE.txt b/LICENSE.txt new file mode 100644 index 0000000..6312041 --- /dev/null +++ b/LICENSE.txt @@ -0,0 +1,11 @@ +This eBook, including all associated images, markup, improvements, +metadata, and any other content or labor, has been confirmed to be +in the PUBLIC DOMAIN IN THE UNITED STATES. + +Procedures for determining public domain status are described in +the "Copyright How-To" at https://www.gutenberg.org. + +No investigation has been made concerning possible copyrights in +jurisdictions other than the United States. Anyone seeking to utilize +this eBook outside of the United States should confirm copyright +status under the laws that apply to them. diff --git a/README.md b/README.md new file mode 100644 index 0000000..1dc7684 --- /dev/null +++ b/README.md @@ -0,0 +1,2 @@ +Project Gutenberg (https://www.gutenberg.org) public repository for +eBook #65508 (https://www.gutenberg.org/ebooks/65508) diff --git a/old/65508-0.txt b/old/65508-0.txt deleted file mode 100644 index e694613..0000000 --- a/old/65508-0.txt +++ /dev/null @@ -1,1335 +0,0 @@ -The Project Gutenberg eBook of Aunt Jenny's 12 Pies Husbands Like Best, by -Lever Brothers Company - -This eBook is for the use of anyone anywhere in the United States and -most other parts of the world at no cost and with almost no restrictions -whatsoever. You may copy it, give it away or re-use it under the terms -of the Project Gutenberg License included with this eBook or online at -www.gutenberg.org. If you are not located in the United States, you -will have to check the laws of the country where you are located before -using this eBook. - -Title: Aunt Jenny's 12 Pies Husbands Like Best - -Author: Lever Brothers Company - -Release Date: June 4, 2021 [eBook #65508] - -Language: English - -Character set encoding: UTF-8 - -Produced by: Stephen Hutcheson, Lisa Corcoran and the Online Distributed - Proofreading Team at https://www.pgdp.net - -*** START OF THE PROJECT GUTENBERG EBOOK AUNT JENNY'S 12 PIES HUSBANDS LIKE -BEST *** - - - - - 12 PIES - HUSBANDS LIKE BEST - AUNT JENNY’S RECIPE BOOK - - - Copyright 1952—Lever Brothers Company—New York, New York - - _Now anyone can make pies to perfection with Spry’s ‘Water-Whip’ - Method!’_ - - [Illustration: Aunt Jenny] - -Dear Friend: - -Here is my newest Spry cookbook, with 12 recipes for beautiful pies. I’m -so glad you sent for it, and I hope you’ll try every one of them! -They’re recipes you can depend on, because they’ve been tested over and -over again in the Lever Test Kitchens. What’s more, this book is -chock-full of tricks that will make pies the easiest thing you bake! -There’s the easy, quick Spry “Water-Whip” method that takes all the -guesswork out of piecrust even for beginners. There’s an improved -standard pastry recipe. There are dozens of hints for rolling, -decorating—even freezing—pies. Once you’ve tried these easy, simple -methods, you’ll feel like making pies and tarts much more often, I know. -And one member of your family is going to be especially happy—nearly -every man loves pie! - -Then give him pie to his heart’s content! Any one of these recipes is -sure to be pie to his liking—they were chosen because they’re the pies -that surveys, research, letters in my mail show most men like best. So -begin anywhere—run your own popularity contest—see which pie wins with -_him_! - - _Sincerely yours,_ - _Aunt Jenny_ - - - - - REGAL CREAM-ON-CHOCOLATE PIE - - - [Illustration: REGAL CREAM-ON-CHOCOLATE PIE] - -Make a baked “Water-Whip” Pie Shell, page 19. - -Soften 1 teaspoon gelatin in 2 tablespoons cold water. - -Melt 1 oz. chocolate (cut in pieces) in 1¼ cups milk in top of double - boiler; blend with rotary egg beater. - -Mix ½ cup sugar, 2 tablespoons cornstarch, ¼ teaspoon salt. Add to - chocolate mixture and cook until thick and smooth, then cook 15 - minutes longer, stirring constantly. - -Beat 3 egg yolks well. Stir small amount of chocolate mixture into egg - yolks, return to double boiler, and cook a few minutes longer. - -Add 1 tablespoon butter or margarine, 1 teaspoon vanilla and gelatin - mixture; mix well. Cool. - -Fold in 3 stiffly beaten egg whites. - -Whip ½ cup heavy cream and fold into chocolate mixture. - -Pour into baked pie shell. Chill in refrigerator several hours, or until - firm. When ready to serve, whip 1 cup heavy cream and spread over - filling. - -Sprinkle 1 cup grated fresh coconut (or shredded moist coconut) over - cream and decorate with curls of shaved chocolate. Keep chilled - until all is served. - - - - - DEEP-DISH BLUEBERRY PIE - - - [Illustration: DEEP-DISH BLUEBERRY PIE] - -Make pie dough, using recipe for “Water-Whip” Pie Shell, page 19. - -Mix 4 cups fresh blueberries (or blackberries, raspberries, - boysenberries, or huckleberries), ¾ cup sugar, 1½ tablespoons - tapioca or flour, ⅛ teaspoon salt, 1 teaspoon lemon juice and put - in oblong baking dish, 10″ x 6″ x 2″. - -Dot 1 tablespoon butter or margarine over berries. - -Roll pie dough into a rectangle ⅛″ thick. Fit dough over berries, making - a crimped edge and pressing it onto edge of dish. - -Cut slits for steam to escape. - -Decorate top with “blueberries” and “leaves” cut from pastry trimmings. - -Bake in hot oven (425°F.) 40-45 minutes. - -Serve warm with a mixture of ½ cup mashed cottage cheese, ¼ cup heavy - cream, whipped, 1 tablespoon confectioners’ sugar, dash of salt, - and few drops of vanilla. Makes 6 servings. - - - - - HERITAGE PUMPKIN PIE - - - [Illustration: HERITAGE PUMPKIN PIE] - -Make an unbaked “Water-Whip” Pie Shell, page 19. - -Mix 1½ cups canned or cooked pumpkin (or squash), 1 cup firmly packed - brown sugar, ½ teaspoon salt, 2 teaspoons cinnamon, 1 teaspoon - ginger, 2 tablespoons molasses. - -Add 3 slightly beaten eggs, 1 cup evaporated milk, and mix thoroughly. - -Pour into unbaked, unpricked pie shell. - -Bake in hot oven (425°F.) 40-45 minutes, or until knife inserted in - center comes out clean. - -Serve with sharp cheese or with a topping of whipped cream. - - - - - “HIS FAVORITE” APPLE PIE - - - [Illustration: “HIS FAVORITE” APPLE PIE] - -Make “Water-Whip” Piecrust, page 15. Divide dough in half and shape each - into a flat round. Roll one half about ⅛″ thick and line a 9″ pie - pan. - -Prepare 6 cups pared, cored thin apple slices. Arrange half of slices in - pastry-lined pan. - -Mix 1 cup sugar[1], ¾ teaspoon cinnamon, ¼ teaspoon nutmeg, ⅛ teaspoon - salt, 1 teaspoon lemon juice and sprinkle half of mixture over - apples in pan. Arrange remaining slices on top and cover with - remaining sugar mixture. - -Dot 1 tablespoon butter or margarine over filling. Trim pastry even with - pan. - -Roll remaining dough as before and lay over apples. Trim pastry ½″ - beyond pan, fold it under bottom crust, press edges together with - fork. Cut decorative slits in top for steam to escape. - -Brush pastry with slightly beaten egg white and sprinkle with sugar. - -Bake in hot oven (425°F.) 45-55 minutes. - - -[1]_If apples are very juicy, add 1 tablespoon cornstarch to sugar - mixture and blend thoroughly._ - - - - - DREAMY BANANA CREAM PIE - - - [Illustration: DREAMY BANANA CREAM PIE] - -Make a baked “Water-Whip” Pie Shell, page 19. - -Scald 2 cups milk in top of double boiler. - -Mix 3 tablespoons flour, 2 tablespoons cornstarch, ½ cup sugar, ¼ - teaspoon salt. Add gradually to scalded milk and cook until thick - and smooth, then cook 15 minutes longer, stirring constantly. - -Beat 3 egg yolks slightly. Stir a small amount of hot mixture into - yolks, return to double boiler, and cook a few minutes longer. - -Add 1 tablespoon butter or margarine, 1 teaspoon vanilla and blend. - Cool. - -Slice 3 or 4 bananas and arrange in baked pie shell; cover at once with - cooled filling. At serving time, whip ½ cup heavy cream. Drop by - teaspoonfuls on filling around rim of pie, piling remaining cream - in center. - -Decorate by inserting 2 banana slices, butterfly fashion, into cream at - tip of each serving. - - - - - OLD-SOUTH BUTTERSCOTCH PIE - - - [Illustration: OLD-SOUTH BUTTERSCOTCH PIE] - -Make a baked “Water-Whip” Pie Shell, page 19. - -Mix 1¼ cups firmly packed dark brown sugar, ¼ teaspoon salt, 2 - tablespoons water in top of double boiler. Boil over direct heat - to a thick sirup (about 5 minutes). - -Blend ¼ cup milk with 4½ tablespoons cornstarch. Add 1¾ cups milk, - combine with hot sirup and cook over hot water until thick and - smooth, then cook 15 minutes longer, stirring constantly. - -Beat 3 egg yolks slightly. Stir a small amount of hot mixture into egg - yolks, return to double boiler, and cook 5 minutes longer. - -Add 2 tablespoons butter or margarine, ½ teaspoon vanilla and cool. - -Pour into baked pie shell. At serving time, whip 1 cup heavy cream and - arrange in a border around top of pie leaving a 3″ circle of - uncovered filling in center. - -Arrange pecan halves around filling inside cream border or sprinkle - filling with coarsely cut toasted pecans. Keep refrigerated until - all is served. - - - - - CRUMBLY TOP APPLE PIE - - - [Illustration: CRUMBLY TOP APPLE PIE] - -Make an unbaked “Water-Whip” Pie Shell, page 19. - -Mix ¼ cup sugar, ¾ teaspoon cinnamon, ⅛ teaspoon salt, 4 cups pared, - cored thin apple slices - -Arrange apple slices in pie shell - -Blend ¾ cup firmly packed brown sugar, ¾ cup sifted all-purpose flour. - -Cut in ⅓ cup butter or margarine with pastry blender or two knives until - crumbly. Sprinkle over apples. - -Bake in moderately hot oven (400°F.) 30-35 minutes. Serve with or - without cream. - - - - - LUSCIOUS LEMON MERINGUE PIE - - - [Illustration: LUSCIOUS LEMON MERINGUE PIE] - -Make a baked “Water-Whip” Pie Shell, page 19. - -Mix ½ cup cold water, ¼ teaspoon salt, 7 tablespoons cornstarch. - -Combine 1½ cups hot water, 1¼ cups sugar in top of double boiler and - bring to boil over direct heat. Add cornstarch mixture and cook - until thickened; place over boiling water and cook until thick and - smooth (15 minutes), stirring constantly. - -Beat 3 egg yolks slightly. Stir a small amount of hot mixture into - yolks, return to double boiler, and cook a few minutes longer. - -Add ⅓ cup lemon juice, grated rind of 1 lemon, 1 tablespoon butter or - margarine and blend. Cool. - -Pour into baked pie shell. - -Spread Meringue (page 19) lightly on filling and bake as directed. - - - - - CHERRY TRELLIS PIE - - - [Illustration: CHERRY TRELLIS PIE] - -Make Standard Piecrust, page 16. Divide dough in half and shape each - into a flat round. Roll one half about ⅛″ thick and line a 9″ pie - pan. - -Drain 3 cups canned sour red pitted cherries. - -Add ⅓ cup canned cherry sirup, 1 cup sugar, 1 teaspoon lemon juice, ¼ - teaspoon almond extract, 2 tablespoons tapioca or flour, ⅛ - teaspoon salt. - -Put cherry mixture in pastry-lined pan. - -Dot 1 tablespoon butter or margarine over cherries. - -Trim pastry about ½″ beyond pan and turn dough under to make a stand-up - rim. - -Roll remaining dough and cut into strips ½″ wide. - -Attach ends of 7 strips to rim of pie by moistening and pressing firmly. - Twist each strip across fruit and attach at opposite side of pie. - Repeat with 7 more strips, crisscrossing to form attractive - trellis top. Flute rim. - -Bake in hot oven (425°F.) 50-60 minutes. - - - - - BEST COCONUT CUSTARD PIE - - - [Illustration: BEST COCONUT CUSTARD PIE] - -Make a baked “Water-Whip” Pie Shell, page 19. - -Beat slightly 3 eggs and 2 egg yolks or 4 eggs. - -Add ⅔ cup sugar, ½ teaspoon salt, 2 cups milk, 1 teaspoon vanilla and - mix. Strain mixture. - -Add ¾ cup shredded toasted coconut[2]. - -Pour into buttered 9″ pie pan. - -Sprinkle with ¼ teaspoon nutmeg. - -Place pan in larger pan of hot water. - -Bake in moderate oven (350°F) 35-40 minutes. - -Cool custard at room temperature. (Do not refrigerate or custard will - stick to pan.) - -Loosen custard thoroughly from pan with knife (page 20). Shake gently to - loosen from bottom. Slide it quickly, but carefully, into baked - and cooled pie shell. Let settle a few minutes before serving. - - -[2]_To toast coconut, place in shallow pan and toast in moderate oven - (350°F.) until browned, stirring often to brown evenly._ - - - - - CORONATION PEACH PIE - - - [Illustration: CORONATION PEACH PIE] - -Make Standard Piecrust, page 16. Divide dough in half and shape each - into a flat round. Roll one half about ⅛″ thick and line a 9″ pie - pan. - -Drain 3 cups canned sliced peaches. - -Add ½ cup firmly packed brown sugar, ⅓ cup canned peach sirup, 2 - tablespoons lemon juice, 2 tablespoons tapioca, flour, or - cornstarch, ⅛ teaspoon salt, 1 teaspoon grated orange rind, ¼ - teaspoon almond extract. - -Put peach mixture in pastry-lined pan. - -Dot 1 tablespoon butter or margarine over peaches. - -Roll remaining dough about ³/₁₆″ thick and cut into strips ½″ wide. - Arrange on filling, starting at center and twisting and winding - them about 6 times around the top. Join strips by pinching - together. Brush spiral with slightly beaten egg white and sprinkle - with sugar. Moisten rim of pie. Press end of 1 strip on rim, twist - and circle edge of pie, pressing strip against rim where it - touches. Join strips as before. - -Bake in hot oven (425°F.) 45-55 minutes. - - - - - HOT N HEARTY STEAK PIE - - - [Illustration: HOT N HEARTY STEAK PIE] - -Fry 1½ cups sliced onions slowly until yellow in ⅓ cup Homogenized Spry. - Remove onions and save for later use. - -Cut 1½ pounds round steak in ½″ pieces and roll in mixture of ⅓ cup - flour, 3 teaspoons salt, ¼ teaspoon pepper. Sear in hot Spry until - richly browned. - -Add 3¼ cups boiling water, 1 tablespoon Worcestershire sauce and - sprinkle in any of the flour mixture that remains. Cover and - simmer until meat is tender (about 1 hour). - -Add 1 cup raw potatoes, cut in ½″ cubes. Cook 10 minutes longer. - -Make Golden Egg Pastry, page 20. - -Roll dough into a rectangle ¼″ thick and about 1″ larger than 10″ x 6″ x - 2″ baking dish. - -Pour meat mixture into dish and place cooked onions on top. - -Fit pastry over top and seal edge of pie. Mark top into 6 serving - portions by cutting small Vs with knife point lengthwise and - crosswise. In center of each square make a decorative steam vent - by cutting 8 short slits in a snowflake pattern. - -Bake in very hot oven (450°F.) 25-30 minutes. Makes 6 servings. - - _Hints for a “Light Hand” with Pastry_ - - [Illustration: Aunt Jenny] - -You’ve heard a woman say, admiring another cook’s handiwork. “She has -_such_ a light hand with pastry!” Tender, flaky piecrust has always been -the prize accomplishment of good cooks! And many’s the woman who has -envied it! Now, thanks to Spry and its new “Water-Whip” method, perfect -pastry—every time—is easy as child’s play. And so fast! It’s ready to -roll in seconds! - -You see, the “Water-Whip” method answers right from the start that -question that has always been so confusing—“How much water shall I add?” -You simply add a definite, measured amount of liquid right to your -shortening, then whip it into a soft, creamy emulsion! Of course, any -shortening won’t do—the whole method is possible only because Spry is -homogenized, specially made to mix with liquids. - -Once your pastry is mixed, the success of your pie depends a great deal -on how you handle the dough. You’ll want to read carefully the pictured -directions for each pastry method and go over the suggestions in the -pages that follow. They’re tricks from skilled pie-makers—ways to make -your pies prettier, more delicious, more certain to win you compliments -from every one who comes to your table! And now—Happy Baking! - - _You can bake BETTER pies with Homogenized Spry_ - -Dip your spoon into Homogenized Spry—see how much lighter and fluffier -it is than other shortenings—how easy to work with. It’s pre-creamed, -easier, quicker to blend with dry ingredients. And Spry is the _only_ -kind of shortening that is specially made to mix with liquids. That’s -what makes the marvelous new “Water-Whip” method possible! You can count -on Spry every time—you’re _sure_ to make flakier, more tender piecrust -than you can possibly get with any other kind of shortening ... in fact. -Lever Brothers Company guarantees just that! - - [Illustration: Homogenized Spry’s Pure Vegetable Shortening] - - BEST FOR ALL YOU BAKE OR FRY - - _Now you can make tender, flaky pastry the Spry “Water-Whip” way!_ - -Experienced pie-makers like this new method because it saves time. No -cutting in of shortening ... no tedious adding of liquid. In seconds, -the pie dough is mixed! Beginners like this method because they can -“feel easy” about it. There’s no guessing about how much liquid to add -... no uncertainty about results. The dough goes together almost like -magic, rolls easily, makes tender, delicious pastry on the first try! - - - - - _To make “Water-Whip Pastry” ... - here’s all you do...._ - - - [Illustration: Put Homogenized Spry in medium-sized mixing bowl and - pour over it the boiling water and milk. Then tilt the bowl and - break up shortening with a fork.] - - [Illustration: Whip with rapid cross-the-bowl strokes until all - liquid is absorbed and mixture is thick and smooth like whipped - cream and holds soft peaks when fork is lifted.] - - [Illustration: Sift flour and salt onto creamy Spry “Whip.” There’s - no tedious cutting-in of the shortening ... no guessing as to the - correct amount of liquid to add.] - - [Illustration: With vigorous round-the-bowl strokes, stir all - ingredients together into a dough that clings together and “cleans” - the bowl. Takes only about 33 seconds!] - - [Illustration: Take up dough in hands, work gently into a smooth, - blended dough, then shape into a flat round. This soft, pliable - dough is now ready to roll in any preferred way.] - - -“Water-Whip” dough, being soft and pliable, rolls beautifully between -waxed paper. No messy floured board ... no sticking ... no pastry cloth -or rolling-pin cover needed. From beginning to end, this new rolling -method is neat as a pin, easy, successful! Just follow the techniques -pictured below. - - - - - _“Water-Whip” Piecrust_ - - - ¾ cup Homogenized Spry - ¼ cup boiling water - 1 tablespoon milk - 2 cups all-purpose flour (sifted once before measuring) - 1 teaspoon salt - -Put Spry in medium-sized mixing bowl.... Add boiling water and milk and -break up shortening with fork. Tilt bowl and, with rapid cross-the-bowl -strokes, whip with fork until mixture is smooth and thick like whipped -cream and holds soft peaks when fork is lifted.... Sift flour and salt -together onto Spry mixture. Stir quickly, with round-the-bowl strokes, -into a dough that clings together and “cleans” the bowl.... Pick up and -work into a smooth dough; shape into a flat round. The dough is now -ready to roll, either between waxed paper, or on a pastry cloth or -board. - -This recipe makes enough pastry for a 9″ 2-crust pie or for a 9″ -lattice-top pie or for 9 tart or patty shells. - - - - - EASIER ROLLING WITH “WATER-WHIP” PASTRY - - - [Illustration: Roll dough between 12″ squares of waxed paper from - center out into circle size of paper. If paper wrinkles, remove top - one, put on another, turn, and roll.] - - [Illustration: To put pastry in pan, peel off top paper, pick up - pastry and center it over pan, pastry side down. Remove paper - gently. Such an easy way to roll out piecrust!] - - STANDARD PASTRY ... _the sure Spry Way_ - -_Standard_ or _conventional pastry_ is made by first cutting the -shortening into the flour. In the _Spry way_ of making standard pastry, -the shortening is cut into the flour in _two steps_: first, ⅔ of the -Spry is cut in _fine_ for _tenderness_; second, the remaining Spry is -cut in _coarse_ for _flakiness_. To make standard pastry this improved -way, follow the recipe and key steps pictured below. See how easy it is -to get perfect pastry every time! - - - - - Standard Piecrust - - - Ingredients _Two-crust 9″ Pie_ _9″ Pie Shell_ - _or Lattice Pie_ _or 6 tart shells_ - - sifted all-purpose 2 cups 1¼ cups - flour - salt 1 teaspoon ½ teaspoon - Homogenized Spry ¾ cup ½ cup - cold water 4 tablespoons 2½ tablespoons - -Put flour and salt in mixing bowl and mix. Cut in Spry as follows: - - Step 1 for Tenderness—cut in about ⅔ of the Spry with pastry blender - or 2 knives until as fine as meal. - - Step 2 for Flakiness—cut in the remaining Spry to the size of large - peas. - -Sprinkle _all_ the water, 1 tablespoon at a time, over different parts -of mixture. Mix thoroughly with fork until all particles cling together -and form a dough. Take up in hands and work into a smooth, blended ball -of dough. Use in making pies, tarts, turnovers, etc. - -Roll standard pastry on a floured board or cloth—not between waxed -paper. - - [Illustration: Cut ⅔ of the Spry into flour with pastry blender - until as fine as meal. Be sure _all_ the flour is mixed with the - Spry. This step insures _tenderness_ in the pastry.] - - [Illustration: Cut in remaining Spry to size of large peas. In - baking, these pieces melt into little “pools” of fat, forming leafy - flakes. This step insures _flakiness_ in the pastry.] - - [Illustration: Sprinkle water over mixture; mix thoroughly with fork - until all particles cling together. Take up in hands. Work into a - smooth, well-blended ball of dough.] - - - - - _Expert Tricks_ FOR PERFECT PIES - - - [Illustration: Pie crust] - -Many secrets of pie success lie in the “know-how”—in the techniques and -practices that are part of a pie-maker’s skill. You’ll find many of -these pie tricks in this booklet: how to make a custard pie with a -crisp, flaky undercrust and a soft, creamy filling ... how to seal in -the juices in a berry pie ... how to make a fluffy, upstanding meringue. -There are tips for pretty tops and attractive edges, too—all designed to -give your pies a truly professional air! - - - - - KEEP FRUIT JUICES IN PIE ... _the “Rim-Seal” way_ - - - [Illustration: To keep fruit juices from boiling out of a 2-crust - pie, trim undercrust even with pan, cut the top crust ½ inch beyond - pan, then turn it under the bottom crust.] - - [Illustration: Moisten edge of undercrust with water, press upper - and lower crusts together with floured fork. Or crimp the edges - together with the thumb and forefinger.] - - - - - _Attractive Rims to Flatter Your Pies_ - - -The eye-catching look of a handsome pie comes in large part from its -pastry rim. Clever fingers can fashion an endless variety of attractive -edges. The tines of a fork, a pointed knife, or an inverted teaspoon tip -can be used with good effect, too. - -Interesting pastry designs can be made on the rims with tiny patterns or -cutters. Some pies call for a rim of the “stand-up” type, others are at -their best with a flat “lie-down” rim. Select the edge that will do the -most for the filling. You will enjoy using your own ideas and creating -new and original rims to frame your favorite pies. Here are some -attractive edges that are easy to make. - -Rope Rim (_for pie shell_) - -Make stand-up rim (page 18). Pinch pastry between thumb and bent -forefinger. Make the crimps sharp and distinct so they will not bake -out. - -Shell or Flute Rim (_for pie shell_) - -Make stand-up rim (page 18). Make shell-like flutes by placing left -index finger against inside of rim and pinching it on outside with tips -of right thumb and index finger. (See Luscious Lemon Meringue Pie, page -8.) - -Thimble Rim (_for 1-crust pie_) - -Trim pastry even with edge of pan. With thimble, cut tiny circles from -pastry. Moisten rim, place circles, overlapping, on rim, pressing -lightly. (See Heritage Pumpkin Pie, page 3.) - -Arrow Head Rim (_for 1-crust pie_) - -Cut pastry ½″ beyond pan edge, then fold under making a flat “lie-down” -rim. With knife, cut continuous Vs around rim. With right index finger, -lift up base of every other V and lay back on side of pie shell. -Continue around rim. (See Crumbly Top Apple Pie, page 7.) - -Flute-and-Fork Rim (_for pie shell_) - -Make stand-up rim (page 18). Make a single flute as described under -Shell or Flute, then next to it press with tines of fork. Continue -around rim, alternating flute and fork. (See Dreamy Banana Cream Pie, -page 5.) - -Fork-Seal Rim (_for 2-crust pie_) - -A good edge to seal in fruit juices. Press floured tines of fork down on -rim straight or diagonally. (See “His Favorite” Apple Pie, page 4.) - -Ruffle Rim (_for closed pie_) - -Prepare pie rim as for Fork-Seal if a 2-crust pie; if a deep-dish pie, -trim pastry 1″ beyond dish edge and turn back even with dish. Place left -index finger and thumb ½″ apart on outside of rim. Use right index -finger to pull pastry back between fingers to make ruffled effect. (See -Hot N Hearty Steak Pie, page 12.) - - - - - “Pretty-Pleat” Your Tarts and Patty Shells - - - [Illustration: Pleated shells] - -Use recipe for “Water-Whip” Piecrust (page 15) or Standard Piecrust -(page 16), for 9 tart shells.... Roll dough ⅛″ thick and prick with -fork.... Cut out 5″ circles and fit over backs of 3″ muffin pans, -pinching into about 7 pleats.... Bake in hot oven (450°F.) 10-15 -minutes.... Lift off shells, cool on rack.... Fill tart shells with -fruit or berries for a dainty dessert; or with creamed vegetables, -chicken, or fish for an appetizing main dish for luncheon or supper. - - - - - _“Water-Whip” Pie Shell_ - - - ½ cup less 1 tablespoon Homogenized Spry - 3 tablespoons boiling water - 1 teaspoon milk - 1¼ cups all-purpose flour (sifted once before measuring) - ½ teaspoon salt - -Put Spry in medium-sized mixing bowl. Add boiling water and milk and -break up shortening with fork. Tilt bowl and, with rapid cross-the-bowl -strokes, whip with fork until mixture is smooth and thick like whipped -cream and holds soft peaks when fork is lifted.... Sift flour and salt -together onto Spry mixture. Stir quickly, with round-the-bowl strokes, -into a dough that clings together and “cleans” the bowl.... Pick up and -work into a smooth dough; shape into a flat round.... Put dough between -two 12″ squares of waxed paper and roll lightly into a circle about size -of paper. Peel off top paper, place pastry in 9″ pie pan, pastry next to -pan. Carefully remove paper. Fit pastry into pan, trim ½″ beyond pan, -turn back even with edge of pan, flute rim. Prick shell all over with -fork.... Bake in very hot oven (450°F.) 14-19 minutes. - -Makes enough pastry for a 9″ pie shell. - - - - - MERINGUE - - -A handsome meringue is the final touch of flattery to a beautiful pie. -Here is a recipe with 7 success secrets written into it: - - 3 egg whites - 6 tablespoons fine granulated sugar - 1 teaspoon lemon juice or ½ teaspoon vanilla - - 1. Beat egg whites until stiff and dry (better volume is obtained if - whites are not too cold). - - 2. Add sugar gradually—1 tablespoon at a time—beating well after each - addition. Continue beating until stiff peaks form when egg beater is - lifted. - - 3. Add flavoring (the meringue should have flavor as well as the - filling). - - 4. Spread meringue lightly over cooled filling in pie shell, making - sure it touches pastry rim all around. (This helps prevent shrinkage.) - - 5. Make graceful swirls or peaks in the meringue with back of - tablespoon or spatula. - - 6. Bake in slow oven (325°F.) 25-30 minutes, or until meringue is firm - and delicately browned. - - 7. Let pie cool on rack away from drafts. - - - - - TO MAKE A SHAPELY PIE SHELL, FOLLOW THESE EASY TECHNIQUES - - - [Illustration: Fit dough into pan; trim pastry with scissors about 1 - inch beyond edge of pan.] - - [Illustration: Turn back pastry; then raise fold, press against pie - pan, making stand-up rim.] - - [Illustration: For a rope rim, pinch with thumb and bent forefinger, - making sharp crimps.] - - [Illustration: Prick shell all over with fork. Bake in very hot oven - (450°F.) 10 to 15 minutes.] - - - - - _Banbury Tarts_ - - - 2 eggs, well beaten - 1 cup seeded raisins, chopped - 1 cup sugar - 1 tablespoon soft bread crumbs - 2 tablespoons lemon juice - 2 tablespoons grated lemon rind - ¼ cup walnuts, chopped - ¼ teaspoon salt - “Water-Whip” Piecrust, page 15 - -Mix first 8 ingredients.... Roll dough ⅛″ thick and cut in eight 5″ -circles. Fit circles into 3″ muffin pans, pinching into fluted rims at -top. Fill with raisin mixture. Place cut-out pastry star on top of each -tart. Sprinkle stars with red sugar.... Bake in hot oven (400°F.) 30-40 -minutes.... Makes 8 tarts. - - - - - _Mince Turnovers_ - - -Use recipe for Piecrust, page 15 or 16. Roll dough ⅛″ thick and cut out -5″ circles. On one half of each circle place 2 tablespoons mincemeat. -Moisten edge, fold pastry over mincemeat, seal edge with fork. Prick -top. Bake in hot oven (425°F.) 10-15 minutes. Makes 8-10. - - - - - _Golden Egg Pastry_ - - -Mix 1 cup sifted all-purpose flour and ½ teaspoon salt. Measure ⅓ cup -Spry. - - Step 1 for Tenderness—cut in about ⅔ of the Spry until fine as meal. - - Step 2 for Flakiness—cut in remaining Spry to size of large peas. - -Add 1 egg, slightly beaten, and mix thoroughly into a dough. Use in -making Hot N Hearty Steak Pie, page 12. - - - - - _To Freeze Pies..._ - - -Now the miracle of making pies weeks ahead, freezing them in a home -freezer or the freezer section of a refrigerator, and enjoying them -fresh from the oven when convenient! Favorites for freezing are -double-crust pies like apple, cherry, peach, mince, or berry, also -deep-dish fruit and berry pies. - -Pies can be frozen unbaked or baked. If frozen unbaked, do not cut steam -vents in top crust; wrap in moisture-vaporproof material and seal; -label, date, and freeze. To thaw, remove wrappings and cut small steam -vents in top crust. Bake in 425°F. oven for 65-70 minutes. If pie is -frozen baked, let pie cool thoroughly at room temperature, then wrap in -moisture-vaporproof material and seal; label, date, and freeze. To thaw, -remove wrappings from frozen pie and heat in 400°F. oven for 25-35 -minutes. - -Pie shells can be frozen unbaked or baked and kept on hand for use as -needed. If pie is frozen unbaked, it is easier to freeze it before -wrapping, then wrap immediately in moisture-vaporproof material and -store in freezer.... To thaw, unwrap shell and bake in 450°F. oven 5 -minutes; reprick shell and bake about 10 minutes longer. If pie shell is -frozen baked, let the baked shell cool thoroughly at room temperature, -then wrap in moisture-vaporproof material and seal; label, date, and -freeze.... To thaw, leave shell wrapped and let stand at room -temperature _or_ unwrap and heat in 400°F. oven 5 minutes. - - - - - _HOW TO “SLIP” A CUSTARD PIE_ - - - [Illustration: For creamy custard and crisp crust, bake shell and - custard separately (page 10).] - - [Illustration: Loosen the cooled custard, then slide it carefully - into baked, cooled pie shell.] - - _Give Your Pie A Pretty Top_ - -A pretty top lends distinction to any pie, be it plain or fancy. A -sparkling glaze gives a touch of elegance to a two-crust fruit pie.... -To make a glazed top, brush the unbaked pie with slightly beaten egg -white and sprinkle with sugar, then bake.... For an extra-brown crust, -brush the top crust before baking with milk or light cream, then -sprinkle with sugar. - - - - - _Lattice and Open Tops_ - - - [Illustration: Lattice top] - -Lattice-top fruit pies with colorful juices bubbling up through golden -strips of pastry are always a favorite.... The narrow pastry strips can -be cut with a pastry wheel or sharp-pointed knife.... For a trellis top, -the strips are twisted as they are laid across the filling (Cherry -Trellis Pie, page 9).... For a woven lattice top, weave the strips over -and under one another.... For a crisscross top, lay a first set of seven -strips across the filling, then lay a second set over them, making -diamond shapes on the filling.... For a spiral top, arrange strips on -filling in a spiral effect by starting at the center and twisting and -winding around the top six times (Coronation Peach Pie, page 11).... A -hit-and-miss top offers pleasing contrasts on a prune or raisin pie. -Just cut many little odd-shaped bits of pastry from the trimmings and -scatter them over the top of the filling before baking.... Whipped cream -makes glamorous toppings on soft pies, especially when accented with -drifts of grated fresh coconut and curls of shaved chocolate (Regal -Cream-on-Chocolate Pie, page 1).... Or make a snowy ruff of whipped -cream by dropping teaspoonfuls of cream around the rim of the pie, then -garnish as shown in Dreamy Banana Cream Pie, page 5. - - - - - _Decorative Steam Vents_ - - - [Illustration: Decorative vents] - -Small slits or other openings must be made in closed pies in order to -let steam escape during baking. These can be extremely attractive and in -harmony with the pie filling. For example, on the top crust of a fruit -pie, prick or cut the outlines of the fruit used, such as apples, -peaches, or plums.... An interesting cherry pie can be made by cutting -eight half-inch holes in the top crust to represent cherries. For stems, -cut slits.... To personalize a pie, prick the initials of the one you -wish to honor.... For a Christmas mince pie, roll the top crust, and cut -with small Christmas tree cutter, making 5 trees and pointing the tips -of the trees to the rim of the pie. The trees should not be cut out of -the dough—merely outlined. Brush the trees with egg white and sprinkle -with red sugar. - - - - - _Perky Pastry Cut-outs_ - - - [Illustration: Pastry cut-outs] - -Interesting pastry cut-outs, such as fruits, berries, leaves, chickens, -birds, and the like can be applied to pie tops with happy effects (see -the cluster of blueberries and leaves on the Deep-Dish Blueberry Pie, -page 2).... The unbaked pastry “patches” are laid on the top crust -before baking and brushed with unbeaten egg white or milk.... Tiny -pastry stars, hearts, or crescents can be baked and arranged on the top -of a chiffon pie.... For the holidays, Christmas trees or bells can be -cut out of pastry and laid atop the unbaked filling. - - [Illustration: Wraparound cover image] - - - - - Transcriber’s Notes - - -—Silently corrected a few typos. - -—Retained publication information from the printed edition: this eBook - is public-domain in the country of publication. - -—In the text versions only, text in italics is delimited by - _underscores_. - - - -*** END OF THE PROJECT GUTENBERG EBOOK AUNT JENNY'S 12 PIES HUSBANDS LIKE -BEST *** - -Updated editions will replace the previous one--the old editions will -be renamed. - -Creating the works from print editions not protected by U.S. copyright -law means that no one owns a United States copyright in these works, -so the Foundation (and you!) can copy and distribute it in the -United States without permission and without paying copyright -royalties. 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text-align:justify; clear:both; } -dl.biblio dt div { display:block; float:left; margin-left:-6em; width:6em; clear:both; } -dl.biblio dt.center { margin-left:0em; text-align:center; text-indent:0; } -dl.biblio dd { margin-top:.3em; margin-left:3em; text-align:justify; font-size:90%; } -p.biblio { margin-left:2em; text-indent:-2em; } -.clear { clear:both; } -p.book { margin-left:2em; text-indent:-2em; } -p.review { margin-left:2em; text-indent:-2em; font-size:80%; } -p.pcap { margin-left:0em; text-indent:0; text-align:justify; margin-top:0; font-size:110%; } -p.pcapc { margin-left:4.7em; text-indent:0em; text-align:justify; } -span.attr { font-size:80%; font-family:sans-serif; } -span.pn { display:inline-block; width:4.7em; text-align:left; margin-left:0; text-indent:0; } -</style> -</head> -<body> - -<div style='text-align:center; font-size:1.2em; font-weight:bold'>The Project Gutenberg eBook of Aunt Jenny's 12 Pies Husbands Like Best, by Lever Brothers Company</div> - -<div style='display:block; margin:1em 0'> -This eBook is for the use of anyone anywhere in the United States and -most other parts of the world at no cost and with almost no restrictions -whatsoever. You may copy it, give it away or re-use it under the terms -of the Project Gutenberg License included with this eBook or online -at <a href="https://www.gutenberg.org">www.gutenberg.org</a>. If you -are not located in the United States, you will have to check the laws of the -country where you are located before using this eBook. -</div> - -<div style='display:block; margin-top:1em; margin-bottom:1em; margin-left:2em; text-indent:-2em'>Title: Aunt Jenny's 12 Pies Husbands Like Best</div> - -<div style='display:block; margin-top:1em; margin-bottom:1em; margin-left:2em; text-indent:-2em'>Author: Lever Brothers Company</div> - -<div style='display:block; margin:1em 0'>Release Date: June 4, 2021 [eBook #65508]</div> - -<div style='display:block; margin:1em 0'>Language: English</div> - -<div style='display:block; margin:1em 0'>Character set encoding: UTF-8</div> - -<div style='display:block; margin-left:2em; text-indent:-2em'>Produced by: Stephen Hutcheson, Lisa Corcoran and the Online Distributed Proofreading Team at https://www.pgdp.net</div> - -<div style='margin-top:2em; margin-bottom:4em'>*** START OF THE PROJECT GUTENBERG EBOOK AUNT JENNY'S 12 PIES HUSBANDS LIKE BEST ***</div> -<div id="cover" class="img"> -<img id="coverpage" src="images/cover.jpg" alt="12 Pies Husbands Like Best" width="500" height="705" /> -</div> -<div class="box"> -<h1><span class="rubric cur">12 PIES -<br /><span class="smaller">HUSBANDS LIKE BEST</span></span> -<br /><span class="blue smallest ssn">AUNT JENNY’S RECIPE BOOK</span></h1> -<p class="center smaller">Copyright 1952—Lever Brothers Company—New York, New York</p> -</div> -<p class="center"><i class="large rubric">Now <span class="f">anyone</span> can make pies to perfection with Spry’s ‘Water-Whip’ Method!’</i></p> -<div class="img"> -<img src="images/p01.jpg" id="ncfig1" alt="Aunt Jenny" width="400" height="464" /> -</div> -<p>Dear Friend:</p> -<p>Here is my newest Spry cookbook, -with 12 recipes for beautiful pies. -I’m so glad you sent for it, and I -hope you’ll try every one of them! -They’re recipes you can depend -on, because they’ve been -tested over and over again in the -Lever Test Kitchens. What’s more, this book is chock-full -of tricks that will make pies the easiest thing you bake! -There’s the easy, quick Spry “Water-Whip” method that -takes all the guesswork out of piecrust even -for beginners. There’s an improved standard pastry -recipe. There are dozens of hints for -rolling, decorating—even freezing—pies. Once you’ve -tried these easy, simple methods, you’ll feel like making -pies and tarts much more often, I know. And -one member of your family is going to be especially -happy—nearly every man loves pie!</p> -<p>Then give him pie to his heart’s content! Any one -of these recipes is sure to be pie to his liking—they -were chosen because they’re the pies that surveys, -research, letters in my mail show most men -like best. So begin anywhere—run your own popularity -contest—see which pie wins with <i>him</i>!</p> -<p class="jr1"><i>Sincerely yours,</i> -<br /><i class="cur large">Aunt Jenny</i></p> -<div class="pb" id="Page_1">1</div> -<h2 id="c1"><span class="small">REGAL CREAM-ON-CHOCOLATE PIE</span></h2> -<div class="img"> -<img src="images/p01a.jpg" id="ncfig2" alt="REGAL CREAM-ON-CHOCOLATE PIE" width="600" height="502" /> -</div> -<p class="revint"><span class="cn"><b>Make</b></span>a <b>baked “Water-Whip” Pie -Shell</b>, <a href="#Page_19">page 19</a>.</p> -<p class="revint"><span class="cn"><b>Soften</b></span>1 teaspoon <b>gelatin</b> in 2 tablespoons -<b>cold water</b>.</p> -<p class="revint"><span class="cn"><b>Melt</b></span>1 oz. <b>chocolate</b> (cut in pieces) -in 1¼ cups <b>milk</b> in top of -double boiler; blend with -rotary egg beater.</p> -<p class="revint"><span class="cn"><b>Mix</b></span>½ cup <b>sugar</b>, 2 tablespoons -<b>cornstarch</b>, ¼ teaspoon <b>salt</b>. -Add to <b>chocolate mixture</b> and -cook until thick and smooth, -then cook 15 minutes longer, -stirring constantly.</p> -<p class="revint"><span class="cn"><b>Beat</b></span>3 <b>egg yolks</b> well. Stir small -amount of chocolate mixture -into egg yolks, return to -double boiler, and cook a few -minutes longer.</p> -<p class="revint"><span class="cn"><b>Add</b></span>1 tablespoon <b>butter</b> or <b>margarine</b>, -1 teaspoon <b>vanilla</b> -and gelatin mixture; mix -well. Cool.</p> -<p class="revint"><span class="cn"><b>Fold in</b></span>3 stiffly beaten <b>egg whites</b>.</p> -<p class="revint"><span class="cn"><b>Whip</b></span>½ cup <b>heavy cream</b> and fold -into chocolate mixture.</p> -<p class="revint"><span class="cn"><b>Pour</b></span>into <b>baked pie shell</b>. Chill in -refrigerator several hours, or -until firm. When ready to -serve, whip 1 cup <b>heavy -cream</b> and spread over filling.</p> -<p class="revint"><span class="cn"><b>Sprinkle</b></span>1 cup <b>grated fresh coconut</b> -(or <b>shredded moist coconut</b>) -over cream and decorate with -curls of shaved chocolate. -Keep chilled until all is -served.</p> -<div class="pb" id="Page_2">2</div> -<h2 id="c2"><span class="small">DEEP-DISH BLUEBERRY PIE</span></h2> -<div class="img"> -<img src="images/p02.jpg" id="ncfig3" alt="DEEP-DISH BLUEBERRY PIE" width="600" height="471" /> -</div> -<p class="revint"><span class="cn"><b>Make</b></span>pie dough, using recipe for <b>“Water-Whip” Pie Shell</b>, -<a href="#Page_19">page 19</a>.</p> -<p class="revint"><span class="cn"><b>Mix</b></span>4 cups fresh <b>blueberries</b> (or <b>blackberries</b>, <b>raspberries</b>, -<b>boysenberries</b>, or <b>huckleberries</b>), ¾ cup <b>sugar</b>, 1½ -tablespoons <b>tapioca</b> or <b>flour</b>, ⅛ teaspoon <b>salt</b>, 1 teaspoon -<b>lemon juice</b> and put in oblong baking dish, -10″ x 6″ x 2″.</p> -<p class="revint"><span class="cn"><b>Dot</b></span>1 tablespoon <b>butter</b> or <b>margarine</b> over berries.</p> -<p class="revint"><span class="cn"><b>Roll</b></span><b>pie dough</b> into a rectangle ⅛″ thick. Fit dough over -berries, making a crimped edge and pressing it onto -edge of dish.</p> -<p class="revint"><span class="cn"><b>Cut</b></span>slits for steam to escape.</p> -<p class="revint"><span class="cn"><b>Decorate</b></span>top with “blueberries” and “leaves” cut from pastry -trimmings.</p> -<p class="revint"><span class="cn"><b>Bake</b></span>in hot oven (425°F.) 40-45 minutes.</p> -<p class="revint"><span class="cn"><b>Serve</b></span>warm with a mixture of ½ cup mashed <b>cottage -cheese</b>, ¼ cup <b>heavy cream</b>, whipped, 1 tablespoon -<b>confectioners’ sugar</b>, dash of <b>salt</b>, and few drops of -<b>vanilla</b>. Makes 6 servings.</p> -<div class="pb" id="Page_3">3</div> -<h2 id="c3"><span class="small">HERITAGE PUMPKIN PIE</span></h2> -<div class="img"> -<img src="images/p02a.jpg" id="ncfig4" alt="HERITAGE PUMPKIN PIE" width="600" height="457" /> -</div> -<p class="revint"><span class="cn"><b>Make</b></span>an <b>unbaked “Water-Whip” Pie -Shell</b>, <a href="#Page_19">page 19</a>.</p> -<p class="revint"><span class="cn"><b>Mix</b></span>1½ cups canned or cooked -<b>pumpkin</b> (or <b>squash</b>), 1 cup -firmly packed <b>brown sugar</b>, ½ -teaspoon <b>salt</b>, 2 teaspoons <b>cinnamon</b>, -1 teaspoon <b>ginger</b>, 2 -tablespoons <b>molasses</b>.</p> -<p class="revint"><span class="cn"><b>Add</b></span>3 slightly beaten eggs, 1 cup -<b>evaporated milk</b>, and mix thoroughly.</p> -<p class="revint"><span class="cn"><b>Pour</b></span>into <b>unbaked, unpricked pie -shell</b>.</p> -<p class="revint"><span class="cn"><b>Bake</b></span>in hot oven (425°F.) 40-45 minutes, -or until knife inserted in -center comes out clean.</p> -<p class="revint"><span class="cn"><b>Serve</b></span>with <b>sharp cheese</b> or with a -topping of <b>whipped cream</b>.</p> -<div class="pb" id="Page_4">4</div> -<h2 id="c4"><span class="small">“HIS FAVORITE” APPLE PIE</span></h2> -<div class="img"> -<img src="images/p03.jpg" id="ncfig5" alt="“HIS FAVORITE” APPLE PIE" width="600" height="467" /> -</div> -<p class="revint"><span class="cn"><b>Make</b></span><b>“Water-Whip” Piecrust</b>, <a href="#Page_15">page 15</a>. Divide dough in half and -shape each into a flat round. Roll one half about ⅛″ thick -and line a 9″ pie pan.</p> -<p class="revint"><span class="cn"><b>Prepare</b></span>6 cups pared, cored thin <b>apple slices</b>. Arrange half of slices -in pastry-lined pan.</p> -<p class="revint"><span class="cn"><b>Mix</b></span>1 cup <b>sugar</b><a class="fn" id="fr_1" href="#fn_1">[1]</a>, ¾ teaspoon <b>cinnamon</b>, ¼ teaspoon <b>nutmeg</b>, -⅛ teaspoon <b>salt</b>, 1 teaspoon <b>lemon juice</b> and sprinkle half -of mixture over apples in pan. Arrange remaining slices -on top and cover with remaining sugar mixture.</p> -<p class="revint"><span class="cn"><b>Dot</b></span>1 tablespoon <b>butter</b> or <b>margarine</b> over filling. Trim pastry -even with pan.</p> -<p class="revint"><span class="cn"><b>Roll</b></span>remaining dough as before and lay over apples. Trim -pastry ½″ beyond pan, fold it under bottom crust, press -edges together with fork. Cut decorative slits in top for -steam to escape.</p> -<p class="revint"><span class="cn"><b>Brush</b></span>pastry with slightly beaten <b>egg white</b> and sprinkle with -<b>sugar</b>.</p> -<p class="revint"><span class="cn"><b>Bake</b></span>in hot oven (425°F.) 45-55 minutes.</p> -<div class="fnblock"><div class="fndef"><a class="fn" id="fn_1" href="#fr_1">[1]</a><i>If apples are very juicy, add 1 tablespoon cornstarch to sugar mixture and -blend thoroughly.</i> -</div> -</div> -<div class="pb" id="Page_5">5</div> -<h2 id="c5"><span class="small">DREAMY BANANA CREAM PIE</span></h2> -<div class="img"> -<img src="images/p03a.jpg" id="ncfig6" alt="DREAMY BANANA CREAM PIE" width="600" height="536" /> -</div> -<p class="revint"><span class="cn"><b>Make</b></span>a <b>baked “Water-Whip” Pie -Shell</b>, <a href="#Page_19">page 19</a>.</p> -<p class="revint"><span class="cn"><b>Scald</b></span>2 cups <b>milk</b> in top of double -boiler.</p> -<p class="revint"><span class="cn"><b>Mix</b></span>3 tablespoons <b>flour</b>, 2 tablespoons -<b>cornstarch</b>, ½ cup -<b>sugar</b>, ¼ teaspoon <b>salt</b>. Add -gradually to scalded milk and -cook until thick and smooth, -then cook 15 minutes longer, -stirring constantly.</p> -<p class="revint"><span class="cn"><b>Beat</b></span>3 <b>egg yolks</b> slightly. Stir a -small amount of hot mixture -into yolks, return to double -boiler, and cook a few minutes -longer.</p> -<p class="revint"><span class="cn"><b>Add</b></span>1 tablespoon <b>butter</b> or <b>margarine</b>, -1 teaspoon <b>vanilla</b> -and blend. Cool.</p> -<p class="revint"><span class="cn"><b>Slice</b></span>3 or 4 <b>bananas</b> and arrange -in <b>baked pie shell</b>; cover at -once with cooled filling. At -serving time, whip ½ cup -<b>heavy cream</b>. Drop by teaspoonfuls -on filling around -rim of pie, piling remaining -cream in center.</p> -<p class="revint"><span class="cn"><b>Decorate</b></span>by inserting 2 banana slices, -butterfly fashion, into cream -at tip of each serving.</p> -<div class="pb" id="Page_6">6</div> -<h2 id="c6"><span class="small">OLD-SOUTH BUTTERSCOTCH PIE</span></h2> -<div class="img"> -<img src="images/p04.jpg" id="ncfig7" alt="OLD-SOUTH BUTTERSCOTCH PIE" width="600" height="543" /> -</div> -<p class="revint"><span class="cn"><b>Make</b></span>a <b>baked “Water-Whip” Pie Shell</b>, <a href="#Page_19">page 19</a>.</p> -<p class="revint"><span class="cn"><b>Mix</b></span>1¼ cups firmly packed <b>dark brown sugar</b>, ¼ teaspoon <b>salt</b>, 2 tablespoons -<b>water</b> in top of double boiler. Boil over direct heat to a -thick sirup (about 5 minutes).</p> -<p class="revint"><span class="cn"><b>Blend</b></span>¼ cup <b>milk</b> with 4½ tablespoons <b>cornstarch</b>. Add 1¾ cups <b>milk</b>, -combine with hot sirup and cook over hot water until thick and -smooth, then cook 15 minutes longer, stirring constantly.</p> -<p class="revint"><span class="cn"><b>Beat</b></span>3 <b>egg yolks</b> slightly. Stir a small amount of hot mixture into egg -yolks, return to double boiler, and cook 5 minutes longer.</p> -<p class="revint"><span class="cn"><b>Add</b></span>2 tablespoons <b>butter</b> or <b>margarine</b>, ½ teaspoon <b>vanilla</b> and cool.</p> -<p class="revint"><span class="cn"><b>Pour</b></span>into <b>baked pie shell</b>. At serving time, whip 1 cup <b>heavy cream</b> and -arrange in a border around top of pie leaving a 3″ circle of uncovered -filling in center.</p> -<p class="revint"><span class="cn"><b>Arrange</b></span><b>pecan halves</b> around filling inside cream border or sprinkle filling -with coarsely cut <b>toasted pecans</b>. Keep refrigerated until all is served.</p> -<div class="pb" id="Page_7">7</div> -<h2 id="c7"><span class="small">CRUMBLY TOP APPLE PIE</span></h2> -<div class="img"> -<img src="images/p04a.jpg" id="ncfig8" alt="CRUMBLY TOP APPLE PIE" width="600" height="584" /> -</div> -<p class="revint"><span class="cn"><b>Make</b></span>an <b>unbaked “Water-Whip” Pie Shell</b>, <a href="#Page_19">page 19</a>.</p> -<p class="revint"><span class="cn"><b>Mix</b></span>¼ cup <b>sugar</b>, ¾ teaspoon <b>cinnamon</b>, ⅛ teaspoon -<b>salt</b>, 4 cups pared, cored thin <b>apple -slices</b></p> -<p class="revint"><span class="cn"><b>Arrange</b></span>apple slices in pie shell</p> -<p class="revint"><span class="cn"><b>Blend</b></span>¾ cup firmly packed <b>brown sugar</b>, ¾ cup -sifted <b>all-purpose flour</b>.</p> -<p class="revint"><span class="cn"><b>Cut in</b></span>⅓ cup <b>butter</b> or <b>margarine</b> with pastry -blender or two knives until crumbly. Sprinkle -over apples.</p> -<p class="revint"><span class="cn"><b>Bake</b></span>in moderately hot oven (400°F.) 30-35 -minutes. Serve with or without <b>cream</b>.</p> -<div class="pb" id="Page_8">8</div> -<h2 id="c8"><span class="small">LUSCIOUS LEMON MERINGUE PIE</span></h2> -<div class="img"> -<img src="images/p05.jpg" id="ncfig9" alt="LUSCIOUS LEMON MERINGUE PIE" width="600" height="529" /> -</div> -<p class="revint"><span class="cn"><b>Make</b></span>a <b>baked “Water-Whip” Pie Shell</b>, <a href="#Page_19">page 19</a>.</p> -<p class="revint"><span class="cn"><b>Mix</b></span>½ cup <b>cold water</b>, ¼ teaspoon <b>salt</b>, 7 tablespoons -<b>cornstarch</b>.</p> -<p class="revint"><span class="cn"><b>Combine</b></span>1½ cups <b>hot water</b>, 1¼ cups <b>sugar</b> in top of -double boiler and bring to boil over direct heat. -Add <b>cornstarch mixture</b> and cook until thickened; -place over boiling water and cook until thick and -smooth (15 minutes), stirring constantly.</p> -<p class="revint"><span class="cn"><b>Beat</b></span>3 <b>egg yolks</b> slightly. Stir a small amount of hot -mixture into yolks, return to double boiler, and -cook a few minutes longer.</p> -<p class="revint"><span class="cn"><b>Add</b></span>⅓ cup <b>lemon juice</b>, grated rind of 1 <b>lemon</b>, 1 -tablespoon <b>butter</b> or <b>margarine</b> and blend. Cool.</p> -<p class="revint"><span class="cn"><b>Pour</b></span>into <b>baked pie shell</b>.</p> -<p class="revint"><span class="cn"><b>Spread</b></span><b>Meringue</b> (<a href="#Page_19">page 19</a>) lightly on filling and bake as -directed.</p> -<div class="pb" id="Page_9">9</div> -<h2 id="c9"><span class="small">CHERRY TRELLIS PIE</span></h2> -<div class="img"> -<img src="images/p05a.jpg" id="ncfig10" alt="CHERRY TRELLIS PIE" width="600" height="522" /> -</div> -<p class="revint"><span class="cn"><b>Make</b></span><b>Standard Piecrust</b>, <a href="#Page_16">page 16</a>. Divide -dough in half and shape -each into a flat round. Roll -one half about ⅛″ thick and -line a 9″ pie pan.</p> -<p class="revint"><span class="cn"><b>Drain</b></span>3 cups <b>canned sour red pitted -cherries</b>.</p> -<p class="revint"><span class="cn"><b>Add</b></span>⅓ cup <b>canned cherry sirup</b>, -1 cup <b>sugar</b>, 1 teaspoon <b>lemon -juice</b>, ¼ teaspoon <b>almond -extract</b>, 2 tablespoons <b>tapioca</b> -or <b>flour</b>, ⅛ teaspoon <b>salt</b>.</p> -<p class="revint"><span class="cn"><b>Put</b></span>cherry mixture in pastry-lined -pan.</p> -<p class="revint"><span class="cn"><b>Dot</b></span>1 tablespoon <b>butter</b> or <b>margarine</b> -over cherries.</p> -<p class="revint"><span class="cn"><b>Trim</b></span>pastry about ½″ beyond pan -and turn dough under to -make a stand-up rim.</p> -<p class="revint"><span class="cn"><b>Roll</b></span>remaining dough and cut into -strips ½″ wide.</p> -<p class="revint"><span class="cn"><b>Attach</b></span>ends of 7 strips to rim of pie -by moistening and pressing -firmly. Twist each strip across -fruit and attach at opposite -side of pie. Repeat with 7 -more strips, crisscrossing to -form attractive trellis top. -Flute rim.</p> -<p class="revint"><span class="cn"><b>Bake</b></span>in hot oven (425°F.) 50-60 -minutes.</p> -<div class="pb" id="Page_10">10</div> -<h2 id="c10"><span class="small">BEST COCONUT CUSTARD PIE</span></h2> -<div class="img"> -<img src="images/p06.jpg" id="ncfig11" alt="BEST COCONUT CUSTARD PIE" width="600" height="497" /> -</div> -<p class="revint"><span class="cn"><b>Make</b></span>a <b>baked “Water-Whip” Pie -Shell</b>, <a href="#Page_19">page 19</a>.</p> -<p class="revint"><span class="cn"><b>Beat slightly</b></span>3 <b>eggs</b> and 2 <b>egg yolks</b> or 4 -<b>eggs</b>.</p> -<p class="revint"><span class="cn"><b>Add</b></span>⅔ cup <b>sugar</b>, ½ teaspoon -<b>salt</b>, 2 cups <b>milk</b>, 1 teaspoon -<b>vanilla</b> and mix. Strain mixture.</p> -<p class="revint"><span class="cn"><b>Add</b></span>¾ cup <b>shredded toasted coconut</b><a class="fn" id="fr_2" href="#fn_2">[2]</a>.</p> -<p class="revint"><span class="cn"><b>Pour</b></span>into buttered 9″ pie pan.</p> -<p class="revint"><span class="cn"><b>Sprinkle</b></span>with ¼ teaspoon <b>nutmeg</b>.</p> -<p class="revint"><span class="cn"><b>Place</b></span>pan in larger pan of hot water.</p> -<p class="revint"><span class="cn"><b>Bake</b></span>in moderate oven (350°F) 35-40 -minutes.</p> -<p class="revint"><span class="cn"><b>Cool</b></span>custard at room temperature. -(Do not refrigerate or custard -will stick to pan.)</p> -<p class="revint"><span class="cn"><b>Loosen</b></span>custard thoroughly from pan -with knife (<a href="#Page_20">page 20</a>). Shake -gently to loosen from bottom. -Slide it quickly, but carefully, -into baked and cooled pie -shell. Let settle a few minutes -before serving.</p> -<div class="fnblock"><div class="fndef"><a class="fn" id="fn_2" href="#fr_2">[2]</a><i>To toast coconut, place in shallow pan and toast in moderate oven (350°F.) until browned, -stirring often to brown evenly.</i> -</div> -</div> -<div class="pb" id="Page_11">11</div> -<h2 id="c11"><span class="small">CORONATION PEACH PIE</span></h2> -<div class="img"> -<img src="images/p06b.jpg" id="ncfig12" alt="CORONATION PEACH PIE" width="600" height="396" /> -</div> -<p class="revint"><span class="cn"><b>Make</b></span><b>Standard Piecrust</b>, <a href="#Page_16">page 16</a>. Divide dough in -half and shape each into a flat round. -Roll one half about ⅛″ thick and line a -9″ pie pan.</p> -<p class="revint"><span class="cn"><b>Drain</b></span>3 cups <b>canned sliced peaches</b>.</p> -<p class="revint"><span class="cn"><b>Add</b></span>½ cup firmly packed <b>brown sugar</b>, ⅓ cup -<b>canned peach sirup</b>, 2 tablespoons <b>lemon -juice</b>, 2 tablespoons <b>tapioca</b>, <b>flour</b>, or -<b>cornstarch</b>, ⅛ teaspoon <b>salt</b>, 1 teaspoon -<b>grated orange rind</b>, ¼ teaspoon <b>almond -extract</b>.</p> -<p class="revint"><span class="cn"><b>Put</b></span>peach mixture in pastry-lined pan.</p> -<p class="revint"><span class="cn"><b>Dot</b></span>1 tablespoon <b>butter</b> or <b>margarine</b> over -peaches.</p> -<p class="revint"><span class="cn"><b>Roll</b></span>remaining dough about ³/₁₆″ thick and -cut into strips ½″ wide. Arrange on filling, -starting at center and twisting and winding -them about 6 times around the top. -Join strips by pinching together. Brush -spiral with slightly beaten <b>egg white</b> and -sprinkle with <b>sugar</b>. Moisten rim of pie. -Press end of 1 strip on rim, twist and -circle edge of pie, pressing strip against -rim where it touches. Join strips as before.</p> -<p class="revint"><span class="cn"><b>Bake</b></span>in hot oven (425°F.) 45-55 minutes.</p> -<div class="pb" id="Page_12">12</div> -<h2 id="c12"><span class="small">HOT N HEARTY STEAK PIE</span></h2> -<div class="img"> -<img src="images/p07.jpg" id="ncfig13" alt="HOT N HEARTY STEAK PIE" width="600" height="455" /> -</div> -<p class="revint"><span class="cn"><b>Fry</b></span>1½ cups sliced <b>onions</b> slowly -until yellow in ⅓ cup <b>Homogenized -Spry</b>. Remove onions -and save for later use.</p> -<p class="revint"><span class="cn"><b>Cut</b></span>1½ pounds <b>round steak</b> in -½″ pieces and roll in mixture -of ⅓ cup <b>flour</b>, 3 teaspoons -<b>salt</b>, ¼ teaspoon <b>pepper</b>. Sear -in hot Spry until richly -browned.</p> -<p class="revint"><span class="cn"><b>Add</b></span>3¼ cups <b>boiling water</b>, 1 -tablespoon <b>Worcestershire -sauce</b> and sprinkle in any of -the flour mixture that remains. -Cover and simmer until -meat is tender (about 1 -hour).</p> -<p class="revint"><span class="cn"><b>Add</b></span>1 cup <b>raw potatoes</b>, cut in -½″ cubes. Cook 10 minutes -longer.</p> -<p class="revint"><span class="cn"><b>Make</b></span><b>Golden Egg Pastry</b>, <a href="#Page_20">page 20</a>.</p> -<p class="revint"><span class="cn"><b>Roll</b></span>dough into a rectangle ¼″ -thick and about 1″ larger than -10″ x 6″ x 2″ baking dish.</p> -<p class="revint"><span class="cn"><b>Pour</b></span>meat mixture into dish and -place cooked onions on top.</p> -<p class="revint"><span class="cn"><b>Fit</b></span>pastry over top and seal edge -of pie. Mark top into 6 serving -portions by cutting small -Vs with knife point lengthwise -and crosswise. In center -of each square make a decorative -steam vent by cutting 8 -short slits in a snowflake pattern.</p> -<p class="revint"><span class="cn"><b>Bake</b></span>in very hot oven (450°F.) 25-30 -minutes. Makes 6 servings.</p> -<div class="pb" id="Page_13">13</div> -<p class="center"><i class="large rubric">Hints for a “Light <span class="f">Hand</span>” with Pastry</i></p> -<div class="img"> -<img src="images/p07b.jpg" id="ncfig14" alt="Aunt Jenny" width="352" height="508" /> -</div> -<p>You’ve heard a woman say, admiring another cook’s handiwork. -“She has <i>such</i> a light hand with pastry!” Tender, -flaky piecrust has always been the prize accomplishment -of good cooks! And many’s the woman who has envied it! -Now, thanks to Spry and its new “Water-Whip” method, -perfect pastry—every time—is easy as child’s play. And so -fast! It’s ready to roll in seconds!</p> -<p>You see, the “Water-Whip” method -answers right from the start that -question that has always been so confusing—“How -much water shall I -add?” You simply add a definite, -measured amount of liquid right to -your shortening, then whip it into a -soft, creamy emulsion! Of course, any -shortening won’t do—the whole -method is possible only because Spry -is homogenized, specially made to -mix with liquids.</p> -<p>Once your pastry is mixed, the success -of your pie depends a great deal -on how you handle the dough. You’ll -want to read carefully the pictured -directions for each pastry method -and go over the suggestions in the -pages that follow. They’re tricks from -skilled pie-makers—ways to make -your pies prettier, more delicious, -more certain to win you compliments -from every one who comes to your -table! And now—Happy Baking!</p> -<p class="center"><i class="large rubric ss">You can bake BETTER pies with Homogenized Spry</i></p> -<p>Dip your spoon into Homogenized -Spry—see how much lighter and -fluffier it is than other shortenings—how -easy to work with. It’s pre-creamed, -easier, quicker to blend -with dry ingredients. And Spry is the -<i>only</i> kind of shortening that is specially -made to mix with liquids. -That’s what makes the marvelous -new “Water-Whip” method possible! -You can count on Spry every time—you’re -<i>sure</i> to make flakier, more tender -piecrust than you can possibly -get with any other kind of shortening -... in fact. Lever Brothers Company -guarantees just that!</p> -<div class="img"> -<img src="images/p07c.jpg" id="ncfig15" alt="Homogenized Spry’s Pure Vegetable Shortening" width="500" height="564" /> -</div> -<p class="center"><span class="rubric ssn small">BEST FOR ALL YOU BAKE OR FRY</span></p> -<div class="pb" id="Page_14">14</div> -<p class="center"><i class="large rubric">Now you can make tender, flaky pastry the Spry “Water-Whip” way!</i></p> -<p>Experienced pie-makers like this -new method because it saves time. -No cutting in of shortening ... no -tedious adding of liquid. In seconds, -the pie dough is mixed! Beginners -like this method because they can -“feel easy” about it. There’s no guessing -about how much liquid to add ... -no uncertainty about results. The -dough goes together almost like -magic, rolls easily, makes tender, delicious -pastry on the first try!</p> -<h2 id="c13"><span class="small"><i>To make “Water-Whip Pastry” ...<br /><span class="smaller">here’s all you do....</span></i></span></h2> -<div class="img" id="fig1"> -<img src="images/p08.jpg" alt="" width="860" height="704" /> -<p class="pcap">Put Homogenized Spry in medium-sized -mixing bowl and pour over it the boiling -water and milk. Then tilt the bowl -and break up shortening with a fork.</p> -</div> -<div class="img" id="fig2"> -<img src="images/p08b.jpg" alt="" width="866" height="698" /> -<p class="pcap">Whip with rapid cross-the-bowl strokes -until all liquid is absorbed and mixture -is thick and smooth like whipped cream -and holds soft peaks when fork is lifted.</p> -</div> -<div class="img" id="fig3"> -<img src="images/p08c.jpg" alt="" width="864" height="702" /> -<p class="pcap">Sift flour and salt onto creamy Spry -“Whip.” There’s no tedious cutting-in -of the shortening ... no guessing as to -the correct amount of liquid to add.</p> -</div> -<div class="img" id="fig4"> -<img src="images/p08d.jpg" alt="" width="866" height="704" /> -<p class="pcap">With vigorous round-the-bowl strokes, -stir all ingredients together into a dough -that clings together and “cleans” the -bowl. Takes only about 33 seconds!</p> -</div> -<div class="pb" id="Page_15">15</div> -<div class="img" id="fig5"> -<img src="images/p08e.jpg" alt="" width="864" height="712" /> -<p class="pcap">Take up dough in hands, work gently -into a smooth, blended dough, then shape -into a flat round. This soft, pliable dough -is now ready to roll in any preferred way.</p> -</div> -<p class="tb">“Water-Whip” dough, being soft and -pliable, rolls beautifully between waxed -paper. No messy floured board ... no -sticking ... no pastry cloth or rolling-pin -cover needed. From beginning to -end, this new rolling method is neat as -a pin, easy, successful! Just follow the -techniques pictured below.</p> -<h2 id="c14"><span class="small"><i>“Water-Whip” Piecrust</i></span></h2> -<div class="verse"> -<p class="t0">¾ cup Homogenized Spry</p> -<p class="t0">¼ cup boiling water</p> -<p class="t0">1 tablespoon milk</p> -<p class="t0">2 cups all-purpose flour (sifted once before measuring)</p> -<p class="t0">1 teaspoon salt</p> -</div> -<p>Put Spry in medium-sized mixing bowl.... -Add boiling water and milk and -break up shortening with fork. Tilt bowl -and, with rapid cross-the-bowl strokes, -whip with fork until mixture is smooth -and thick like whipped cream and holds -soft peaks when fork is lifted.... Sift -flour and salt together onto Spry mixture. -Stir quickly, with round-the-bowl -strokes, into a dough that clings together -and “cleans” the bowl.... Pick -up and work into a smooth dough; shape -into a flat round. The dough is now -ready to roll, either between waxed -paper, or on a pastry cloth or board.</p> -<p>This recipe makes enough pastry for -a 9″ 2-crust pie or for a 9″ lattice-top -pie or for 9 tart or patty shells.</p> -<h2 id="c15"><span class="small">EASIER ROLLING WITH “WATER-WHIP” PASTRY</span></h2> -<div class="img" id="fig6"> -<img src="images/p08k.jpg" alt="" width="525" height="405" /> -<p class="pcap">Roll dough between 12″ squares of -waxed paper from center out into circle -size of paper. If paper wrinkles, remove -top one, put on another, turn, and roll.</p> -</div> -<div class="img" id="fig7"> -<img src="images/p08m.jpg" alt="" width="529" height="406" /> -<p class="pcap">To put pastry in pan, peel off top paper, -pick up pastry and center it over pan, -pastry side down. Remove paper gently. -Such an easy way to roll out piecrust!</p> -</div> -<div class="pb" id="Page_16">16</div> -<p class="center"><span class="large rubric">STANDARD PASTRY ... <i>the sure Spry Way</i></span></p> -<p><i>Standard</i> or <i>conventional pastry</i> is -made by first cutting the shortening -into the flour. In the <i>Spry way</i> of -making standard pastry, the shortening -is cut into the flour in <i>two steps</i>: -first, ⅔ of the Spry is cut in <i>fine</i> for -<i>tenderness</i>; second, the remaining -Spry is cut in <i>coarse</i> for <i>flakiness</i>. To -make standard pastry this improved -way, follow the recipe and key steps -pictured below. See how easy it is -to get perfect pastry every time!</p> -<h2 id="c16"><span class="small">Standard Piecrust</span></h2> -<table class="center"> -<tr class="th"><th class="ss rubric i">Ingredients </th><th><i class="ss rubric">Two-crust 9″ Pie</i><br /><i class="ss">or Lattice Pie</i> </th><th><i class="ss rubric">9″ Pie Shell</i><br /><i class="ss">or 6 tart shells</i></th></tr> -<tr><td class="l">sifted all-purpose flour </td><td class="l">2 cups </td><td class="l">1¼ cups</td></tr> -<tr><td class="l">salt </td><td class="l">1 teaspoon </td><td class="l">½ teaspoon</td></tr> -<tr><td class="l">Homogenized Spry </td><td class="l">¾ cup </td><td class="l">½ cup</td></tr> -<tr><td class="l">cold water </td><td class="l">4 tablespoons </td><td class="l">2½ tablespoons</td></tr> -</table> -<p>Put flour and salt in mixing bowl and -mix. Cut in Spry as follows:</p> -<blockquote> -<p><span class="ss rubric">Step 1 for Tenderness</span>—cut in about -⅔ of the Spry with pastry blender -or 2 knives until as fine as meal.</p> -<p><span class="ss rubric">Step 2 for Flakiness</span>—cut in the remaining -Spry to the size of large peas.</p> -</blockquote> -<p>Sprinkle <i>all</i> the water, 1 tablespoon at -a time, over different parts of mixture. -Mix thoroughly with fork until all particles -cling together and form a dough. -Take up in hands and work into a -smooth, blended ball of dough. Use in -making pies, tarts, turnovers, etc.</p> -<p>Roll standard pastry on a floured board -or cloth—not between waxed paper.</p> -<div class="img" id="fig8"> -<img src="images/p09.jpg" alt="" width="529" height="406" /> -<p class="pcap">Cut ⅔ of the Spry into flour with pastry -blender until as fine as meal. Be sure <i>all</i> -the flour is mixed with the Spry. This -step insures <i>tenderness</i> in the pastry.</p> -</div> -<div class="img" id="fig9"> -<img src="images/p09b.jpg" alt="" width="531" height="407" /> -<p class="pcap">Cut in remaining Spry to size of large -peas. In baking, these pieces melt into -little “pools” of fat, forming leafy flakes. -This step insures <i>flakiness</i> in the pastry.</p> -</div> -<div class="img" id="fig10"> -<img src="images/p09c.jpg" alt="" width="529" height="403" /> -<p class="pcap">Sprinkle water over mixture; mix thoroughly -with fork until all particles cling -together. Take up in hands. Work into -a smooth, well-blended ball of dough.</p> -</div> -<div class="pb" id="Page_17">17</div> -<h2 id="c17"><span class="small"><i class="cur">Expert Tricks</i> <span class="cur smaller">FOR PERFECT</span> <span class="cur">PIES</span></span></h2> -<div class="img"> -<img src="images/p09j.jpg" id="ncfig16" alt="Pie crust" width="500" height="323" /> -</div> -<p>Many secrets of pie success lie in the -“know-how”—in the techniques and -practices that are part of a pie-maker’s -skill. You’ll find many of these pie -tricks in this booklet: how to make a -custard pie with a crisp, flaky undercrust -and a soft, creamy filling ... -how to seal in the juices in a berry -pie ... how to make a fluffy, upstanding -meringue. There are tips for -pretty tops and attractive edges, too—all -designed to give your pies a -truly professional air!</p> -<h2 id="c18"><span class="small">KEEP FRUIT JUICES IN PIE ... <i>the “Rim-Seal” way</i></span></h2> -<div class="img" id="fig11"> -<img src="images/p09k.jpg" alt="" width="527" height="406" /> -<p class="pcap">To keep fruit juices from boiling out of -a 2-crust pie, trim undercrust even with -pan, cut the top crust ½ inch beyond -pan, then turn it under the bottom crust.</p> -</div> -<div class="img" id="fig12"> -<img src="images/p09m.jpg" alt="" width="525" height="411" /> -<p class="pcap">Moisten edge of undercrust with water, -press upper and lower crusts together -with floured fork. Or crimp the edges -together with the thumb and forefinger.</p> -</div> -<h2 id="c19"><span class="small"><i>Attractive Rims to Flatter Your Pies</i></span></h2> -<p>The eye-catching look of a handsome -pie comes in large part from its pastry -rim. Clever fingers can fashion an endless -variety of attractive edges. The -tines of a fork, a pointed knife, or an -inverted teaspoon tip can be used with -good effect, too.</p> -<p>Interesting pastry designs can be made -on the rims with tiny patterns or cutters. -Some pies call for a rim of the -“stand-up” type, others are at their best -with a flat “lie-down” rim. Select the -edge that will do the most for the filling. -You will enjoy using your own ideas -and creating new and original rims to -frame your favorite pies. Here are some -attractive edges that are easy to make.</p> -<p><span class="ss rubric">Rope Rim</span> (<i>for pie shell</i>)</p> -<p>Make stand-up rim (<a href="#Page_18">page 18</a>). Pinch -pastry between thumb and bent forefinger. -Make the crimps sharp and distinct -so they will not bake out.</p> -<p><span class="ss rubric">Shell or Flute Rim</span> (<i>for pie shell</i>)</p> -<p>Make stand-up rim (<a href="#Page_18">page 18</a>). Make -shell-like flutes by placing left index -<span class="pb" id="Page_18">18</span> -finger against inside of rim and pinching -it on outside with tips of right thumb and -index finger. (See Luscious Lemon Meringue -Pie, <a href="#Page_8">page 8</a>.)</p> -<p><span class="ss rubric">Thimble Rim</span> (<i>for 1-crust pie</i>)</p> -<p>Trim pastry even with edge of pan. With -thimble, cut tiny circles from pastry. -Moisten rim, place circles, overlapping, -on rim, pressing lightly. (See Heritage -Pumpkin Pie, <a href="#Page_3">page 3</a>.)</p> -<p><span class="ss rubric">Arrow Head Rim</span> (<i>for 1-crust pie</i>)</p> -<p>Cut pastry ½″ beyond pan edge, then -fold under making a flat “lie-down” rim. -With knife, cut continuous Vs around -rim. With right index finger, lift up base -of every other V and lay back on side of -pie shell. Continue around rim. (See -Crumbly Top Apple Pie, <a href="#Page_7">page 7</a>.)</p> -<p><span class="ss rubric">Flute-and-Fork Rim</span> (<i>for pie shell</i>)</p> -<p>Make stand-up rim (<a href="#Page_18">page 18</a>). Make a -single flute as described under <b>Shell or -Flute</b>, then next to it press with tines of -fork. Continue around rim, alternating -flute and fork. (See Dreamy Banana -Cream Pie, <a href="#Page_5">page 5</a>.)</p> -<p><span class="ss rubric">Fork-Seal Rim</span> (<i>for 2-crust pie</i>)</p> -<p>A good edge to seal in fruit juices. Press -floured tines of fork down on rim -straight or diagonally. (See “His Favorite” -Apple Pie, <a href="#Page_4">page 4</a>.)</p> -<p><span class="ss rubric">Ruffle Rim</span> (<i>for closed pie</i>)</p> -<p>Prepare pie rim as for Fork-Seal if a -2-crust pie; if a deep-dish pie, trim -pastry 1″ beyond dish edge and turn -back even with dish. Place left index -finger and thumb ½″ apart on outside -of rim. Use right index finger to pull -pastry back between fingers to make -ruffled effect. (See Hot N Hearty Steak -Pie, <a href="#Page_12">page 12</a>.)</p> -<h2 id="c20"><span class="small">“Pretty-Pleat” Your Tarts and Patty Shells</span></h2> -<div class="img"> -<img src="images/p10.jpg" id="ncfig17" alt="Pleated shells" width="500" height="384" /> -</div> -<p>Use recipe for “Water-Whip” Piecrust -(<a href="#Page_15">page 15</a>) or Standard Piecrust (<a href="#Page_16">page 16</a>), -for 9 tart shells.... Roll dough ⅛″ -thick and prick with fork.... Cut out 5″ -circles and fit over backs of 3″ muffin -pans, pinching into about 7 pleats.... -Bake in hot oven (450°F.) 10-15 minutes.... -Lift off shells, cool on rack.... Fill tart -shells with fruit or berries for a dainty -dessert; or with creamed vegetables, -chicken, or fish for an appetizing main -dish for luncheon or supper.</p> -<div class="pb" id="Page_19">19</div> -<h2 id="c21"><span class="small"><i>“Water-Whip” Pie Shell</i></span></h2> -<div class="verse"> -<p class="t0">½ cup less 1 tablespoon Homogenized Spry</p> -<p class="t0">3 tablespoons boiling water</p> -<p class="t0">1 teaspoon milk</p> -<p class="t0">1¼ cups all-purpose flour (sifted once before measuring)</p> -<p class="t0">½ teaspoon salt</p> -</div> -<p>Put Spry in medium-sized mixing bowl. -Add boiling water and milk and break -up shortening with fork. Tilt bowl and, -with rapid cross-the-bowl strokes, whip -with fork until mixture is smooth and -thick like whipped cream and holds soft -peaks when fork is lifted.... Sift flour -and salt together onto Spry mixture. -Stir quickly, with round-the-bowl -strokes, into a dough that clings together -and “cleans” the bowl.... Pick up and -work into a smooth dough; shape into a -flat round.... Put dough between two -12″ squares of waxed paper and roll -lightly into a circle about size of paper. -Peel off top paper, place pastry in 9″ pie -pan, pastry next to pan. Carefully remove -paper. Fit pastry into pan, trim ½″ -beyond pan, turn back even with edge of -pan, flute rim. Prick shell all over with -fork.... Bake in very hot oven (450°F.) -14-19 minutes.</p> -<p>Makes enough pastry for a 9″ pie shell.</p> -<h2 id="c22"><span class="small">MERINGUE</span></h2> -<p>A handsome meringue is the final touch -of flattery to a beautiful pie. Here is a -recipe with <b>7 success secrets</b> written -into it:</p> -<div class="verse"> -<p class="t0">3 egg whites</p> -<p class="t0">6 tablespoons fine granulated sugar</p> -<p class="t0">1 teaspoon lemon juice or ½ teaspoon vanilla</p> -</div> -<blockquote> -<p><span class="rubric ss">1.</span> Beat egg whites until stiff and dry -(better volume is obtained if whites -are not too cold).</p> -<p><span class="rubric ss">2.</span> Add sugar gradually—1 tablespoon -at a time—beating well after each -addition. Continue beating until stiff -peaks form when egg beater is lifted.</p> -<p><span class="rubric ss">3.</span> Add flavoring (the meringue should -have flavor as well as the filling).</p> -<p><span class="rubric ss">4.</span> Spread meringue lightly over cooled -filling in pie shell, making sure it -touches pastry rim all around. (This -helps prevent shrinkage.)</p> -<p><span class="rubric ss">5.</span> Make graceful swirls or peaks in the -meringue with back of tablespoon or -spatula.</p> -<p><span class="rubric ss">6.</span> Bake in slow oven (325°F.) 25-30 -minutes, or until meringue is firm -and delicately browned.</p> -<p><span class="rubric ss">7.</span> Let pie cool on rack away from drafts.</p> -</blockquote> -<h2 id="c23"><span class="small">TO MAKE A SHAPELY PIE SHELL, FOLLOW THESE EASY TECHNIQUES</span></h2> -<div class="img" id="fig13"> -<img src="images/p10a.jpg" alt="" width="530" height="405" /> -<p class="pcap">Fit dough into pan; trim pastry with -scissors about 1 inch beyond edge of pan.</p> -</div> -<div class="img" id="fig14"> -<img src="images/p10b.jpg" alt="" width="531" height="405" /> -<p class="pcap">Turn back pastry; then raise fold, press -against pie pan, making stand-up rim.</p> -</div> -<div class="img" id="fig15"> -<img src="images/p10c.jpg" alt="" width="526" height="402" /> -<p class="pcap">For a rope rim, pinch with thumb and -bent forefinger, making sharp crimps.</p> -</div> -<div class="img" id="fig16"> -<img src="images/p10d.jpg" alt="" width="530" height="402" /> -<p class="pcap">Prick shell all over with fork. Bake in -very hot oven (450°F.) 10 to 15 minutes.</p> -</div> -<div class="pb" id="Page_20">20</div> -<h2 id="c24"><span class="small"><i>Banbury Tarts</i></span></h2> -<div class="verse"> -<p class="t0">2 eggs, well beaten</p> -<p class="t0">1 cup seeded raisins, chopped</p> -<p class="t0">1 cup sugar</p> -<p class="t0">1 tablespoon soft bread crumbs</p> -<p class="t0">2 tablespoons lemon juice</p> -<p class="t0">2 tablespoons grated lemon rind</p> -<p class="t0">¼ cup walnuts, chopped</p> -<p class="t0">¼ teaspoon salt</p> -<p class="t0">“Water-Whip” Piecrust, <a href="#Page_15">page 15</a></p> -</div> -<p>Mix first 8 ingredients.... Roll dough ⅛″ -thick and cut in eight 5″ circles. Fit circles -into 3″ muffin pans, pinching into -fluted rims at top. Fill with raisin mixture. -Place cut-out pastry star on top of -each tart. Sprinkle stars with red sugar.... -Bake in hot oven (400°F.) 30-40 minutes.... -Makes 8 tarts.</p> -<h2 id="c25"><span class="small"><i>Mince Turnovers</i></span></h2> -<p>Use recipe for <b>Piecrust</b>, <a href="#Page_15">page 15</a> or <a href="#Page_16">16</a>. -Roll dough ⅛″ thick and cut out 5″ -circles. On one half of each circle place -2 tablespoons <b>mincemeat</b>. Moisten edge, -fold pastry over mincemeat, seal edge -with fork. Prick top. Bake in hot oven -(425°F.) 10-15 minutes. Makes 8-10.</p> -<h2 id="c26"><span class="small"><i>Golden Egg Pastry</i></span></h2> -<p>Mix 1 cup sifted <b>all-purpose flour</b> and -½ teaspoon <b>salt</b>. Measure ⅓ cup <b>Spry</b>.</p> -<blockquote> -<p><span class="ss">Step 1 for Tenderness</span>—cut in about -⅔ of the Spry until fine as meal.</p> -<p><span class="ss">Step 2 for Flakiness</span>—cut in remaining -Spry to size of large peas.</p> -</blockquote> -<p>Add 1 <b>egg</b>, slightly beaten, and mix -thoroughly into a dough. Use in making -Hot N Hearty Steak Pie, <a href="#Page_12">page 12</a>.</p> -<h2 id="c27"><span class="small"><i>To Freeze Pies...</i></span></h2> -<p>Now the miracle of making pies weeks -ahead, freezing them in a home freezer -or the freezer section of a refrigerator, -and enjoying them fresh from the oven -when convenient! Favorites for freezing -are double-crust pies like apple, cherry, -peach, mince, or berry, also deep-dish -fruit and berry pies.</p> -<p>Pies can be frozen unbaked or baked. -If frozen <b>unbaked</b>, do not cut steam vents -in top crust; wrap in moisture-vaporproof -material and seal; label, date, and -freeze. <b>To thaw</b>, remove wrappings and -cut small steam vents in top crust. Bake -in 425°F. oven for 65-70 minutes. If pie -is frozen <b>baked</b>, let pie cool thoroughly -at room temperature, then wrap in -moisture-vaporproof material and seal; -label, date, and freeze. <b>To thaw</b>, remove -wrappings from frozen pie and heat in -400°F. oven for 25-35 minutes.</p> -<p><b>Pie shells</b> can be frozen <b>unbaked</b> or -<b>baked</b> and kept on hand for use as -needed. If pie is frozen <b>unbaked</b>, it is -easier to freeze it before wrapping, then -wrap immediately in moisture-vaporproof -material and store in freezer.... -<b>To thaw</b>, unwrap shell and bake in -450°F. oven 5 minutes; reprick shell and -bake about 10 minutes longer. If pie shell -is frozen <b>baked</b>, let the baked shell cool -thoroughly at room temperature, then -wrap in moisture-vaporproof material -and seal; label, date, and freeze.... <b>To -thaw</b>, leave shell wrapped and let stand -at room temperature <i>or</i> unwrap and heat -in 400°F. oven 5 minutes.</p> -<h2 id="c28"><span class="small"><i>HOW TO “SLIP” A CUSTARD PIE</i></span></h2> -<div class="img" id="fig17"> -<img src="images/p11.jpg" alt="" width="527" height="347" /> -<p class="pcap">For creamy custard and crisp crust, bake -shell and custard separately (<a href="#Page_10">page 10</a>).</p> -</div> -<div class="img" id="fig18"> -<img src="images/p11f.jpg" alt="" width="528" height="347" /> -<p class="pcap">Loosen the cooled custard, then slide -it carefully into baked, cooled pie shell.</p> -</div> -<div class="pb" id="Page_21">21</div> -<p class="center"><i class="large rubric">Give Your Pie A Pretty Top</i></p> -<p>A pretty top lends distinction to any -pie, be it plain or fancy. A sparkling -glaze gives a touch of elegance to a two-crust -fruit pie.... To make a <b>glazed top</b>, -brush the unbaked pie with slightly -beaten egg white and sprinkle with sugar, -then bake.... For an <b>extra-brown crust</b>, -brush the top crust before baking with -milk or light cream, then sprinkle with -sugar.</p> -<h2 id="c29"><span class="small"><i>Lattice and Open Tops</i></span></h2> -<div class="img"> -<img src="images/p11g.jpg" id="ncfig18" alt="Lattice top" width="321" height="322" /> -</div> -<p><b>Lattice-top</b> fruit -pies with colorful -juices bubbling -up through -golden strips of -pastry are always -a favorite.... -The narrow -pastry strips can -be cut with a -pastry wheel or -sharp-pointed -knife.... For a <b>trellis top</b>, the strips -are twisted as they are laid across the -filling (Cherry Trellis Pie, <a href="#Page_9">page 9</a>).... -For a <b>woven lattice top</b>, weave the -strips over and under one another.... -For a <b>crisscross</b> top, lay a first set of -seven strips across the filling, then lay a -second set over them, making diamond -shapes on the filling.... For a <b>spiral top</b>, -arrange strips on filling in a spiral effect -by starting at the center and twisting -and winding around the top six times -(Coronation Peach Pie, <a href="#Page_11">page 11</a>).... A -<b>hit-and-miss top</b> offers pleasing contrasts -on a prune or raisin pie. Just cut many -little odd-shaped bits of pastry from the -trimmings and scatter them over the top -of the filling before baking.... <b>Whipped -cream</b> makes glamorous toppings on soft -pies, especially when accented with -drifts of grated fresh coconut and curls -of shaved chocolate (Regal Cream-on-Chocolate -Pie, <a href="#Page_1">page 1</a>).... Or make a -snowy ruff of whipped cream by dropping -teaspoonfuls of cream around the -rim of the pie, then garnish as shown -in Dreamy Banana Cream Pie, <a href="#Page_5">page 5</a>.</p> -<h2 id="c30"><span class="small"><i>Decorative Steam Vents</i></span></h2> -<div class="img"> -<img src="images/p11j.jpg" id="ncfig19" alt="Decorative vents" width="330" height="326" /> -</div> -<p>Small slits or other openings must be made in -closed pies in order to let steam escape during -baking. These can be extremely attractive and in -harmony with the pie filling. For example, on -the top crust of a <b>fruit pie</b>, prick or -cut the outlines of the fruit used, such as -apples, peaches, or plums.... An interesting -<b>cherry pie</b> can be made by cutting -eight half-inch holes in the top crust to -represent cherries. For stems, cut slits.... -<b>To personalize a pie</b>, prick the initials -of the one you wish to honor.... For -a <b>Christmas mince pie</b>, roll the top crust, -and cut with small Christmas tree cutter, -making 5 trees and pointing the tips of -the trees to the rim of the pie. The trees -should not be cut out of the dough—merely -outlined. Brush the trees with -egg white and sprinkle with red sugar.</p> -<h2 id="c31"><span class="small"><i>Perky Pastry Cut-outs</i></span></h2> -<div class="img"> -<img src="images/p11m.jpg" id="ncfig20" alt="Pastry cut-outs" width="329" height="334" /> -</div> -<p>Interesting pastry cut-outs, such as fruits, berries, -leaves, chickens, birds, and the like can be applied -to pie tops with happy effects (see the -cluster of blueberries and leaves on the Deep-Dish -Blueberry Pie, <a href="#Page_2">page 2</a>).... The unbaked -pastry “patches” are laid on the top -crust before baking and brushed with -unbeaten egg white or milk.... Tiny -pastry stars, hearts, or crescents can be -baked and arranged on the top of a chiffon -pie.... For the holidays, Christmas -trees or bells can be cut out of pastry -and laid atop the unbaked filling.</p> -<div class="img"> -<img src="images/endpaper.jpg" id="ncfig21" alt="Wraparound cover image" width="800" height="565" /> -</div> -<h2>Transcriber’s Notes</h2> -<ul> -<li>Silently corrected a few typos.</li> -<li>Retained publication information from the printed edition: this eBook is public-domain in the country of publication.</li> -<li>In the text versions only, text in italics is delimited by _underscores_.</li> -</ul> -<div style='display:block; margin-top:4em'>*** END OF THE PROJECT GUTENBERG EBOOK AUNT JENNY'S 12 PIES HUSBANDS LIKE BEST ***</div> -<div style='text-align:left'> - -<div style='display:block; margin:1em 0'> -Updated editions will replace the previous one—the old editions will -be renamed. -</div> - -<div style='display:block; margin:1em 0'> -Creating the works from print editions not protected by U.S. copyright -law means that no one owns a United States copyright in these works, -so the Foundation (and you!) can copy and distribute it in the United -States without permission and without paying copyright -royalties. 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