How many homes are cursed by discomfort and ill health, and thoughts and bitter words, simply because the wife does not know how to cook.—The Young Woman.
One of the greatest objections to pies is that they are generally made too rich. When a large amount of grease is employed in making the crust, and the filling is seasoned heavily with spices and various condiments, they can hardly fail to be unwholesome.
But pies need not be made in this way. If proper ingredients are used, and simplicity is studied in making them, there is no reason why they should be seriously objectionable.
Pie Dish
There are two styles of pie in general use,—one, the English style, baked in a deep dish, frequently with only a top crust; the other, the American, baked in a shallow dish, usually with two crusts, an upper and an under. Custard, cream, lemon, and pumpkin pies, however, have only an under crust. Most of the recipes here given are for the shallow pies with two crusts.
Custard, pumpkin, and other pies in which milk and eggs are used, should be baked in a slow oven. They will also be improved if the milk used be hot. To stir beaten eggs into the hot milk, add a few spoonfuls of cold milk to the eggs, then pour into the hot milk, a little at a time, stirring well.
The filling for pies should always be prepared before making the crust, unless the crust is to be baked first. All the material should be cold, except for custard and pumpkin pies, and should be put together quickly, handling as little as possible, and without kneading the dough.
