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CHOCHOLATE
PIE
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| Chocolate corn-starch pudding
or chocolate blanc mange thickened with any starchy material and poured
into a baked crust makes chocolate pie. This may be made as strong with
chocolate as desired, but care should be taken not to make it too stiff
or it will be pasty.
CHOCOLATE PIE
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Easy
Pastry
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2-1/2 cups milk
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1 c. sugar
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2/3 cup flour
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1/8 tsp. salt
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1-1/2 sq. bitter chocolate
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1 egg
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1/2 tsp. vanilla
Preparation:
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Heat the milk to scalding in
a double boiler.
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Mix the sugar, flour, and salt
and add to the milk.
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Cook over the flame until the
flour has thickened.
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Return to the double boiler
and cook for 10 or 15 minutes longer.
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Melt the chocolate over hot
water and add to the mixture.
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Beat the egg and add slowly
to the mixture, remove from the fire, and add the vanilla.
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Pour into a baked pie crust,
cover with meringue,
if desired, and bake in a moderate oven for 10 to 15 minutes.
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If the meringue is omitted,
cool and cover with whipped cream just before serving.
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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
Measure the fat into a mixing
bowl, pour the boiling water over it, and stir until all the fat is softened
and melted. 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
Tools
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| Pastry blender is great
tool to have. You could actualy save time when cutting butter into flour
for preparation of pie and/or pastry dough. Make sure to choose one with
handle that is sturdy and comfortable to hold. The best are usually the
ones with diamond shape blades, sharp enough to prevent sticky clogs as
you work. Buy stainless steel with comfortable handle and also dishwasher
safe. 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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