PIES.
A very palatable pie crust can be made of sweet cream and graham or entire wheat flour. Should be worked soft, made thin, and baked in a hot oven. Eaten the day it is baked. In a dietetic point of view there is little objection to this crust. Any acid fruit can be used for the filling. A crust of fine flour and lard does not make suitable nutriment for sick or well.
PIE FOR DYSPEPTICS.
Four table-spoons of oatmeal, one pint of water; let stand for a few hours, or till the meal is swelled. Then add two large apples, pared and sliced, a little salt, one cup of sugar, one table-spoon flour. Mix all well together and bake in a buttered dish; makes a most delicious pie, which can be eaten with safety by the sick or well.—Dr. Holbrook.
STRAWBERRY PIE.
Place the under crust upon a deep plate, and the upper one—cut just the right size—on a flat tin or sheet iron; prick to prevent blistering, and bake. Fill the deep crust while hot with strawberries, and cover with the flat crust. If the fruit is rather hard, replace in the oven till heated; if quite ripe, the crust will steam sufficiently.
Raspberry and blackberry pie can be made in the same way. The flavor of these delicious berries, when quite ripe, is greatly impaired by cooking; they are also changed to a mass of little else than seeds and juice.—Mrs. Cox’s Hygiene Cook Book.
APPLE PIE CAKE.
Of flour of the entire wheat and cold water, make a batter soft enough to level itself. If shortening is desired, use sweet cream. Fill a deep pie-platter a third full of the batter, sprinkle over a little sugar. Wash, quarter and core tart apples and place as many in the batter (skin side up) as it will hold. Press down and level with a spoon. Over the top sprinkle sugar and bake till brown.—Dr. Holbrook.