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SWEET-POTATO
PIE
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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
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Easy
Pastry or any other Pastry
for Pies you like the best.
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3 cup sweet potato
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3/4 cup sugar
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1 tsp. salt
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1/2 tsp. nutmeg
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1/2 tsp. cloves
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1 tsp. cinnamon
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1/2 tsp. ginger
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2 eggs
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2 c. milk
Preparation:
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Prepare Easy Pastry mixture,
cover and refrigerate.
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To the sweet potatoes add the
dry ingredients and the unbeaten eggs, and then beat the mixture thoroughly.
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Pour in the milk and stir well.
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Turn into a partly baked pie
crust, place in a moderate oven, and bake until the filling is set.
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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.
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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| 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... |
This chain of weights is
designed to prevent pie shells from shrinking while blind-baking, replacing
dried beans, rice, and individual ceramic weights. Simply place the continuous
chain of weights inside an unbaked pie shell and place in the oven; when
the pie shell is baked, grasp one end of the chain with an oven mitt and
remove the chain. 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. |
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