Spread the strawberries on a single unbaked crust of a pie. Mix the sugar and flour and sprinkle over the berries. Put half-inch strips of paste across the top in the form of a lattice. Place in the oven and bake until the crust is brown, the strawberries are well cooked, and the juice is thick.
69. SWEET-POTATO PIE.--The amount of milk needed for making sweet-potato pie varies according to the dryness of the potatoes. Before they can be used for pie, the sweet potatoes must be cooked until they are tender and then mashed. The quantities given in the accompanying recipe will make enough filling for two pies.
SWEET-POTATO PIE
- 3 c. sweet potato
- 3/4 c. sugar
- 1 tsp. salt
- 1/2 tsp. nutmeg
- 1/2 tsp. cloves
- 1 tsp. cinnamon
- 1/2 tsp. ginger
- 2 eggs
- 2 c. milk
To the sweet potatoes add the dry ingredients and the unbeaten eggs, and then beat the mixture thoroughly. Pour in the milk and stir well. Turn into a partly baked pie crust, place in a moderate oven, and bake until the filling is set.
70. OPEN PEACH PIE.--Pare sufficient peaches to cover a single-crust pie. Cut them into halves, remove the seeds, and place in a single layer over an unbaked pie crust. Cover with 1 cupful of sugar to which have been added 3 tablespoonfuls of flour. Dot well with butter, add 1/4 cupful of water, and place in the oven. Bake until the crust is brown and the peaches are well cooked. Apples used in the same way make a delicious dessert.
PUFF PASTE
71. PROCEDURE IN MAKING PUFF PASTE.--The making of puff paste differs somewhat from the making of plain pastry. If puff paste is to be successful, it must be made carefully and with close attention to every detail. Even then the first attempt may not prove to be entirely successful, for often considerable experience is required before one becomes expert in the making of this delicate pastry.
