Book of American Baking / A Practical Guide Covering Various Branches of the Baking Industry, Including Cakes, Buns, and Pastry, Bread Making, Pie Baking, Etc.

by Various

Miscellaneous.

A good idea followed by many is weighing the ingredients required for as many custard pies used in a week or two. For instance, if you make 4 pies a day, or 24 a week, weigh the required amount of sugar, starch, salt and mace, mix and sift together and put away in a can or box, and every time you make 4 pies weigh off one pound, or four ounces to each pie. This saves time in weighing, and does away with the guessing of the salt and flavor, which is hard in small mixes. The same is done with pumpkin pies, adding to the whole amount the required spices. This enables you to make a uniformly spiced and tasting pumpkin pie, which is the most important feature of it.