THE POPULAR PIE

Wairarapa Times-Age, 6 September 1938, Page 8

THE POPULAR PIE

UNUSUAL FILLINGS. We are somehow apt to think of pies within certain strict limitations —a savoury pie being for most people one made with meat, such as steak and kidney, veal or mutton, and the dessert variety being made with apples, or stone or berry summer fruits. The Americans could teach us much in this direction, from the use of tropical fruits as fillings to the proper way to make that delectable American specialty, a pumpkin pie, complete with the proper additions which give that otherwise somewhat dry and insipid vegetable a truly delicious flavour. Here are a few ideas. Banana Cream Pie. Mix three-fourths cup sugar, one third cup flour, one-eighth teaspoon salt and add gradually., to 2 cups of scalded milk. Cook 15 minutes in a double boiler, stirring constantly until mixture thickens, and afterwards occasionally. Add 2 egg yolks, slightly beaten, and stir and cook 2 minutes. Cool and flavour with 1 teaspoon vanilla or one-half teaspoon lemon extract. Then add 1 or 2 sliced bananas. Put in a baked pastry shell and cover with meringue. Bake 20 minutes in a slow oven (300 deg. F.) until the meringue is set. Egg Pie. About -51 b flaky pastry, 3 eggs, loz cheese, salt and pepper. Roll out pastry and cut a fairly thick round, large enough to fit the top of a sandwich tin. Roll out remainder of pastry’until thinner; cut a larger round and line the tin. Grate cheese finely. Break eggs each into a cup and then pour whole into the pastry-lined tin. Sprinkle with the cheese and season with salt and pepper. Dampen edge of pastry and cover with thicker round, pressing edges well together. Brush top with milk to glaze pastry, and put into a hot oven to bake for about 20 minutes. This can be served cold and is sufficient for four persons. Salmon Pie. Talke |lb rough puff pastry, 1| gills white sauce, a small tin of salmon, 1 saltspoon of anchovy sauce, 1 teaspoon chopped parsley, a squeeze of lemon juice, salt, and cayenne pepper to taste. Remove skin and bone from salmon and break up with a fork. Add to the sauce with parsley, anchovy sauce, salt and cayenne pepper and lemon juice. Roll pastry out thinly, grease a shallow tin, line with pastry, fill with mixture, and put top on. Cook for 20 minutes, and serve garnished with parsley and lemon. If preferred, these can be made in the form of separate individual patties. Pineapple Pie. Eight slices pineapple, 1 pastry shell, 1 cup cream filling, 1 cup cream, whipped. Spread the cream filling lightly in bottom of the pastry shell, and arrange on the pineapple halves. Garnish with whipped cream. Whipped cream may be substituted for the cream filling. Cream Filling.—-One cup milk, 6oz sugar, | teaspoon salt, 1 tablespoon' vanilla. Beat the sugar, eggs and salt together until perfectly smooth. Add the warm milk gradually an 4 stir in the vanilla. Raisin Pie. Half cup sugar, 2 cups seeded raisins. 1| cups boiling water, -J teaspoon salt, 1 tablespoon grated orange rind, 3 tablespoons orange juice, 2 tablespoons lemon juice, 1 tablespoon grated lemon rind, 2 tablespoons cornstarch, J cup walnut meats. Cook raisins in boiling water for 5 minutes; pour into sugar and cornstarch which have been mixed. Cook until thick, about 5 minutes. Remove from fire and add other ingredients. Bake between two crusts. Walnuts may be omitted, if desired. Banbury Tarts. One cup raisins, 1 cup sugar, juice and rind of 1 lemon, 1 egg, 1 cracker or 1 tablespoon bread crumbs. Chop raisins and beatfen egg, cracker and lemon. Roll plain or flaky pastry |in thick, cut in pieces 3| v 3in. Put two teaspoons of the mixture on each piece, moisten edges, fold over and bake 20 minutes in a hot oven (425 deg F.). I