Two Crusts

Line tin with plain paste. Fill and cover with a paste, which has been pricked to allow the escape of steam. Insert a narrow strip of paste between lining and top. Moisten with cold water and press edges firmly. Trim and ornament as desired.

Note : A strip of cloth may be wrapped around the pie to prevent escape of juice. A cornucopia of paper inserted in the center allows the escape of juice.

Apple Pie

tart apples spice sugar butter water

Mince Meat

Ingredients:

2 lbs. fresh beef, stewed and put through a meat grinder

1 lb. beef suet, finely chopped

5 lbs. chopped apples

2 lbs. seeded raisins

1 lb. sultana raisins

2 lbs. currants

3/4 lb. citron, finely cut

2 tbsp. cinnamon

1 tbsp. nutmeg

2 tbsp. mace

1 tbsp. cloves

2 1/2 lbs. brown sugar

1 tbsp. salt

1/2 lb. candied orange peel

1/4 lb. candied lemon peel

1 qt. boiled cider water

Method:

Mix all ingredients except the raisins with water to cover and allow the mixture to cook 6 hours slowly, adding water as necessary to prevent burning. When ready to use, add the raisins. Spread in a pastry shell, dot over with small pieces of butter, and cover with upper crust.

Green Tomato Mince Meat 1

Ingredients:

2 c. chopped green tomato 2 c. chopped sweet apples 1/2 c. cracker crumbs 1/4 c. butter 1 tbsp. each:

2 c. brown sugar 1/2 c. molasses 1/2 c. vinegar 1 c. raisins 1 c. currants cinnamon mace cloves nutmeg

Method:

Mix all the ingredients except the butter and allow the mixture to cook slowly until thick. Add the butter just before removing from the fire. This mixture is sufficient for three pies.

Turnovers

Cut paste in squares and fold over the filling as triangles or in circles as half circles.

Tarts

Cover back of tin cups with paste, prick, bake, remove from crust and fill. Cut 2 circles of paste. Remove center of one and put the two circles together with cold water. Bake and place a small amount of filling in each.

1 Students who grow their own tomatoes will find this an excellent way to utilize tomatoes which are still green at frost.

Score Cards

Two-crust Pie

General appearance

20

Form

(5)

Attractiveness

(5)

Design

(5)

Workmanship

(5)

Pastry

45

Upper crust

Flakiness

(5)

Tenderness

(5)

Surface

(5)

Palatability

(5)

Bake

(10)

Under crust

Color

(5)

Bake

(5)

Rim

(5)

Filling

30

Flavor

(20)

Consistency

(5)

Thoroughness of cooking

(5)

Ease of serving

5

100