Newspapers / Daily Herald (Roanoke Rapids, … / Nov. 16, 1933, edition 1 / Page 13
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THE “PROOF” OF THE PIE Miss Camp Turns Attention To Art Of Pastry Making By MISS JOHNNIE CAMP Home Service Director Virginia Electric & Power Co. Like the proverbial pudding, the proof of the pie is in the eating. Ask any man—for its more than likely his favorite dessert. And this preference seems to be universal, judging from menus of restaurants that cater to men. So let us then become perfected in this art of making good pastry and good fillings. Most of my queries have been about the pas try crust—so on that I must dwell. Good crust is not a matter of luck, it is the result of careful methods, accurate measuring and correct baking temperatures. Bread flour makes a flaky crust, and pastry flour makes a crumbly, tender crust. The shortening largely deter mines the flavor of the pie crust, so a good quality should be used. FTesh lard of vegetable fat is usu ally preferred. The inexperienced baker gener ally shows a tendency to overmix the materials for pie crust. The fat should be cut into the flour with two knives or a pastry blend er, until the mixture is somewhat coarser than meal. Next add a lit tle ice water and mix with a knife, stir just enough to make it hold together. Handle quickly, reducing bith the time and the handling of the dough to a minimum. Cold ingredients and utensils are important factors in the mak ing of tender, flaky pie crust. For convenience in rolling pas try, use a canvas cloth over the board or table and the leg of a white baby stocking over the roll ing pin. Flour lightly. Start roll ing pin from center with a light, springy touch. The dough may be turned over or placed on pan by rolling first onto rolling pin, then unrolling where desired. This pre vents tearing and stretching in handling. Use one and one-half cups flour, one-half cup shortening, 1-2 tea spoon salt; four tablespoons cold water to make one, eight inch double pie crust. Bake single shell 15 minutes at 450c. Meringues Successful meringues are tender fine textured and fluffy. They do not separate from the pie filling, bcome watery, or shrink. For a nine inch pie, allow six table spoons granulated sugar to three egg whites. Beat egg whites until foamy throughout. Then add sugar, 2 tablespoons at the time and beat after each addition until the sugar is thoroughly blended. When all sugar is added, continue beating until the mixture will stand in peaks. Pile lightly on filled pie, and bake 20 minutes at 300 deg. F. The foamy stage to which the whites are beaten, the thorough seating, and the moderate tempera ture are essential to a successful meringue. I have been asked several times why some pie fillings thicken with cornstarch and become very thin when left in the oven too long— or until the meringue is done. This happens particularly in fruit pies. This is a problem in food chemistry. When starch is acted on by certain acids, it changes composition as is readily soluble in water as starch is not. If this acid action is continued, the change is more complete and the starch becomes a sugar. Heat quickens his chemical change. Usu Mozham Candy Co. 1300 Roanoke Ave. Roanoke Rapids, N. C. ALL KINDS OF FRUITS PRODUCERS OF FINE HOME MADE CANDIES Wholesale and Retail “WHERE QUALITY TELLS & PRICE SELLS” Thousands have Ended their Bowel Worries by taking this advice! Can constipation actually be over come? "YesP" say medical men. "Yes!” say the many thousands who have followed their advice and know. You are not likely to cure your constipation with salts, pills, tablets, or any of the habit-forming cathar tics. But you can correct this con dition by gentle regulation with a suitable liquid laxative. THE LIQUID TEST: This is the way many men and women have made their bowels as regular as clockwork in a very snort time. First: select a properly prepared liquid laxative. Second: take the dose you find suited to your system. Third: gradually reduce the dose until bowels are moving of their own accord. Simple, isn’t itT And it works! The right liquid laxative brings thorough bowel action without using force. An approved liquid laxative tone which is most widely used for both adults and children) is syrup pepsin. Dr. Caldwell’s Syrup Pepsin is a prescription, and is perfectly safe. Its laxative action is baaed on senna—a natural laxa tive. The bowels will not become dependent on this form of help, as in the ease of mineral drugs. Hospitals and doctors nave al ways used liquid laxatives. The dose can be measured, and the action controlled. Pills and tablets containing drugs of violent action atrc uoru ua iuc uuwcis. If there are children in yoor household, don't give them any fad form of laxative, but use a health ful. helpful preparation like syrup pepsin. Its very taste will tell you it is wholesome, and agreeable to the stomach. Delightful taste, and delightful action; there is no dis comfort at the time, or after. Ask your druggist for Dr. Caldwell's Syrup Pepsin, all ready to taka. ally the fruit juice and starch is cooked together and the change started—so when more heat is ap plied in the browning of the mer ingue, enough of the substance is produced to become evident by the thinning out of the pie filling. Another recent question was how to prevent custard pies from be coming “watery”—one way is to use a little flour—mix it with your sugar and eggs and add your scalded milk to this. Have you ever tasted a Rose Leaf Pie? I received this recipe today—maybe you would like to try this unusual pie. “A large, double rose, by the name of the ‘Hundred-Leaf Rose’, was used by my mother. The petals were removed, carefully ex amined, and mashed. The pie crust before baking was filled as full as possible with the mashed petals, sugar added as in a berry pit, th etop crust adjusted and baked. The pies were most unusual and delicious.” Lemon Meringue Pie 1 cup sugar 1 cup boiling water 3 or 4 eggs 1 tablespoon flour 3 tablespoons butter Juice of 1 or 2 lemons Grated rind of 1 lemon. Reserve egg wh setiorf Jme“j Reserve egg whites for merin gue. Mix flour and sugar. Add water and butter, cook until clear. Vdd lemon juice and lemon rind. Pour over beaten egg yolks. Cook hree minutes. Pour into baked pastry shell. Drop meringue on top. Bake as directed for meringue. Asked on the witness stand what of her husbands means, Mrs. J. C. Cowin of Chicago replied: “Yes, he’s always playing poker and al ways loosing. BEWARE of the SNEEZE A SNEEZE is natures warning something is wrong in the nose and throat. A COLD generally ! starts with a sneeze, and if treat ment is started at this first warn ing, the severe symptoms of the ordinary cold may be warded off. At the firs* Sneeze commence the use of KOLD-TONE, the latest scientific development for the treatment of ordinary colds. If your eyes and nose are running, coughs due to colds, or if ycu have ■> soreness in the chest, KOLD TONE will give great re lief! KOLD-TONE is also a mild laxative thereby cleansing the system of cold poisons. You will be amazed at the in stant relief it gives. All that we ask for KOLD-TONE is a fair, impartial trial, under the direc tions on the bottle label. Prices are Always Attactive! Whether you are buying “beans and bacon” flour and lard, or Asparagus Tips and one of our choice, West ern Steaks or Roasts for a “company dinner”—you will find! prices equally attractive in all lines at this food store. Operating costs are hed to a minimum, and you’ll find UNIFORM SERVICE always at the “M”. COFFEE lb- 23c CATSUP RITrERS 9for?.eu' * iJWlLarge Bottle ** CAMAY SOAP 4cake* 19c SEELOX Pct pk«- 5c PICKLES SWEET-Qt. Jar 25C SNAPSFRESH 3 lb»- 25c POTATOES1RISH 1025c The Original JELLO Assorted Flavors Smoked PICNICS £ lie RICE 5-Pounds 23c FRESH BRAINS Per Pound 10c FRESH SPARE RIBS Per Pound 10c FRESH FISH Right Price OYSTERS Holiday Baking Needs You'll find the very highest quality Galzed Fruits, Citron, Lemon and Orange Peel, Nuts, Fruits and Spices for your Holiday needs here. Look over Mr selections and get our prices—TODAY! SYSTE GROCERY and MARKET
Daily Herald (Roanoke Rapids, N.C.)
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Nov. 16, 1933, edition 1
13
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