The custom of placing an inverted cup in a fruit pie, is to retain the juice while the pie is baking in the oven, and prevent its boiling over. When the cup is first put in the dish it is full of cold air, and when the pie is placed in the oven, this air will expand by the heat and fill the cup, and drive out all the juice and a portion of the present air it contains, in which state it will remain until removed from the oven, when the air in the cup will condense, and occupy a very small space, leaving the remainder to be filled with juice; but this does not take place till the danger of the juice boiling over is passed.
1248. Excellent Paste for Fruit or Meat Pies
Excellent paste for fruit or meat pies may be made with two-thirds of wheat flour, one-third of the flour of boiled potatoes, and some butter or dripping; the whole being brought to a proper consistence with warm water, and a small quantity of yeast or baking powder added when lightness is desired. This will also make very pleasant cakes for breakfast, and may be made with or without spices, fruits, &c.
1249. Pastry for Tarts, &c.
Take of flour one pound; baking powder, three teaspoonfuls; butter, six ounces; water, enough to bring it to the consistence required.
1250. Preparation
When much pastry is made in a house, a quantity of fine flour should be kept on hand, in dry jars, and quite secured from the air, as it makes lighter pastry and bread when kept a short time, than when fresh ground.