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CLASSIC
LEMON PIE
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| A plain lemon pie that is
comparatively inexpensive may be made by following the directions given
here. More eggs, of course, will make a better pie and they may be added
if desired. Grating the rind of the lemon adds flavor to the filling, but
too much will give a bitter taste.
CLASSIC LEMON PIE
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2 cups water
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1 cup sugar
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1/4 tsp. salt
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1/3 cup corn starch
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2 eggs
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1/4 cup lemon juice
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Grated rind of 1 lemon
Lemon Pie Preparation:
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Prepare Easy Pastry mixture,
cover and refrigerate.
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Bring the water to the boiling
point.
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Mix the sugar, salt, and corn
starch and add to the water. Cook directly over the flame until the mixture
is thickened and then place in a double boiler.
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Separate the eggs, beat the
yolks, and to them add the lemon juice and the grated rind of the lemon.
Beat all well and add to the corn-starch mixture.
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Remove from the fire and pour
into the baked crust of a pie.
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Make meringue
of the egg whites and place on top of the filling. Brown in the oven, cool,
and serve.
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EASY
PASTRY
A departure from the usual kind
of pastry is easy pastry, directions for which are given in the accompanying
recipe. It is more moist and a little more difficult to handle than pastry
made in the usual way; consequently, it is more ideal for single-crust
pies than for double-crust ones. Besides being easy to make, pastry of
this kind will stand a great deal more handling without injury than any
other kind. It may be placed on the pan and patted out where it seems too
thick or patched where it pulls apart. The amounts given here will make
one double-crust pie or two single-crust pies of medium size.
EASY PASTRY
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1/2 c. fat
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1/4 c. boiling water
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1 3/4 c. flour
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1/4 tsp. baking powder
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1/2 tsp. salt
Pastry Preparation:
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Measure the fat into a mixing
bowl, pour the boiling water over it, and stir until all the fat is softened
and melted.
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Sift together the flour, baking
powder, and salt, and stir into the water and fat.
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Divide into two portions and
roll for crusts. If the crusts are to be baked before they are filled,
prick them well with a fork to prevent the formation of bubbles.
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Helpful
Tips
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| Lemon juice should never
be cooked with the corn starch, as the filling will gradually become thinner
and the starch will lose its value as a thickening agent. The crust for
a lemon pie should always be baked in a deep pan. MORE
TIPS... |
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Mixing
Pastry
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Variety of methods exist
in preparing and mixing the ingredients used in pastry making. Each method
is producing a different effect in the finished product.
Some of these methods
are explained and illustrated here in detail, so that the people interested
in this subject will not have any difficulty in producing splendid results.
Familiarity with all of them will insure success with it. MORE |
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About
Baking Pies
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| To produce the best results,
the pastry should be baked as quickly as possible; consequently, a hot
oven is necessary. The baking can be accomplished most successfully in
the case of a single crust baked without the filling or a pie containing
a mixture that does not require long cooking. Otherwise, the temperature
must be sufficiently low to cook the filling so that it will be palatable,
and MORE... |
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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.MORE... |
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