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CHERRY
PIE
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| Both sweet and sour cherries
may be used for making pie, but sour cherries are by far the more desirable.
Their only disadvantage is that they require a rather large amount of sugar.
Cherries used for pies should always be seeded. Canned cherries may be
used for this purpose as well as fresh ones, but they are not so delicious.
The proportion of sugar used for making cherry pie will, of course, need
to be varied according to the sourness of the cherries used.
CHERRY PIE
Preparation:
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Fill the lower crust of the
pie with the cherries.
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Mix the sugar, flour, and salt
and sprinkle over the top.
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Moisten the edge of the lower
crust and place the top crust in position.
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Bake in a moderately hot oven
for about 30 or 35 minutes.
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SOUR-CREAM
PASTRY
A slightly different kind of
pastry can be made by using sour cream for the liquid and adding a small
quantity of soda to neutralize the acid in the cream. Besides providing
a means of using up cream that has become sour, this recipe makes a pastry
that appeals to most persons.
SOUR-CREAM PASTRY
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1 1/4 c. flour
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1/3 tsp. salt
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1/4 tsp. soda
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3 Tb. shortening
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1/4 to 3/4 c. thick sour cream
Sift the flour, salt, and soda
together in a mixing bowl. Chop in the shortening and add the cream. Knead
the paste slightly and after taking it out on the board, divide it into
halves. Proceed in the usual manner for making pastry. |
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Shortening
For Pastry
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| A solid fat, that is,
one that will remain solid at ordinary room temperature, is the best shortening
for pastry making. Oils of various kinds may be used, but in most cases
the results are not so successful. If pastry is to have the desired flakiness,
the shortening must not be broken into such minute particles and the flour
must not be saturated with fat, as is more likely to be the case if oil
is used in place of solid fat. In addition to being solid, the fat should
be just as cold as possible. |
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Pie
à la Mode
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| A very attractive as
well as appetizing way in which to serve pie is known as pie à la
mode. This method of serving, which is often resorted to when something
extra is desired, consists in placing a spoonful or two of ice cream of
any flavor on each serving of apple or other fruit pie. Pie served in this
way is high in food value and is a general favorite with persons who are
fond of both ice cream and pie. |
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