Juicy pies must not be filled quite full, that they may not boil over in the oven. Openings cut in the crust help to prevent this; an inverted tea cup put into a deep pie is also a preventive. I am told that if the top crust is just laid over the pie and not fastened at the edges, the juice of the filling is less apt to run out.
3. THE SEQUENCE
Going into the kitchen to make one dish; or getting a supper for which much of the food has been previously prepared, gives no suggestion of one of the chief difficulties in getting meals. This difficulty is the sequence of work. Unless thoughtful and orderly arrangements are made, one dish will be done too early, another too late, the cook may find she is required to perform two pieces of work at once and the last moments before the meal will be crowded with more things than can possibly be done.
The time required to cook different articles of food often furnishes a sort of schedule for getting the meal. Additional time must be allowed, however, for preparations before cooking and for finishing touches after cooking.
Except when a gas range is used the fire is the first thing to attend to.
The other things to be arranged for naturally fall into three groups with intervals between in which work may be done which does not have to be timed.
The first group contains things which take long to cook, such as baked and boiled meats, oatmeal, some puddings, old vegetables, and vegetables which are cooked slowly like stewed tomatoes. These things are prepared and put on the fire as soon as the fire is ready for them.
Between this and the second group is an interval which may be used for preparing the second group and for setting the table, arranging salad, putting dishes to warm, etc. Sometimes a dessert has to be prepared in this interval, in that case the food of the second group may have to be made ready and the table set at the very beginning of things, before the fire is looked after.
The second group contains vegetables and desserts which cook in from thirty to forty-five minutes, soup which is to be warmed, eggs which are to be boiled hard to accompany vegetables, anything which takes a half or three-quarters of an hour to cook or which is needed in the concluding preparations of the other food.