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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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