Pies Are Always Popular

Dominion, Volume 31, Issue 242, 9 July 1938, Page 5 (Supplement)

Pies Are Always Popular

Vary Them With These Suggestions From Readers

pie is traditionally supposed to be a man's favourite pudding but even the most conservative of men enjoy a change occasionally. The following tested recipes, submitted by readers, suggest some unusual varieties of both sweet and savoury pies.

T?OR the best recipe submitted this week. 2/6 is. awarded to Mrs. A. Dunn. Wellington. who sent in the following :—

Samaritan Orange pie. One cupful of sugar, 4 tablespoonfuls flour, 3 tablespoonfuls of butter, i teaspoon salt, 2 small oranges, 2 eggs, 1 cup of milk, plain pastry. Mix together the salt, sugar, flour, and work in the butter. Add the ju’ce and the grated rind •of the oranges and the well-beaten yolks of the eggs diluted with milk. Mix together and fold in the well-beaten whites of the eggs. Pour into a pie plate lined with pastry having a fluted edge. Put in a hot oven and bake for 15 minutes or until the centre is firm.

Cornish Herb Pastry.

Mix well together a breakfast cup of cooked, well-drained spinach (finely chopped), 2 tablespoons minced eschalot, 1 tablespoon chopped parsley, 1 teaspoon mixed herbs, saltspoon each of salt and black pepper, and a tiny grate of nutmeg. Then stir in a well-beaten egg. Make a short crust with 2 cups flour, 1 teaspoon baking powder, 2 tablespoons each of butter and lard, 1 wellbeaten egg yolk, and enough milk to make a very stiff paste. Roll out thinly and line a large pie plate with half of it. Cover with Mb. of thin, streaky

rashers of bacon cut into small pieces. | Put the prepared spinach on top, cover; with rest of pastry, and pinch edges so that no liquid escapes. Make a hole in the top to allow steam to escape. Brash over with beaten egg-white and bake in moderate oven for about 50 minutes or until the bacon is cooked. This is delicious hot, with mushroom ketchup, or cold, with cream cheese and apple sauce.—Mrs. H.D., Wanganui. Brazil Nut Pumpkin Tarts. Short pastry, 1} cups mashed pumpkin, j cup sugar, 2 tablespoons brown sugar, 4 teaspoon ginger, J teaspoon nutmeg, 4 teaspoon salt, 4 cup finelychopped brazil nuts, 2 eggs, 1 cup cream, j cup milk. Line individual pie tins with thinlyrolled circles of pastry. Build up and crimp the edges. Prepare the filling as follows:- Mix the sugar, spices, pumpkin, and chopped nuts together. Mix one half-cup cream with the milk and the egg-yolks (slightly beaten). Stir this into pumpkin mixture. Beat the egg-whites with the salt until stiff but not dry. Fold them into the custard mixture. Fill the pastry-lined pans with this mixture. Place in hot

Steak and Prune Pie,

oven, then turn down to moderately slow. Let pies stand in the pan for a few minutes after removing from oven. Lift on to rack to cool. Garnish with whipped eream and thin slices of brazil nuts.—Mrs. H.D., Wanganui. Veal Pie. Buy a knuckle of veal and cut off all the meat in small pieces. Stew the bones and skin for an hour with a teaspoon of salt in the water. Let it stand to coo] and remove the fat. Arrange the meat in the piedish with a good seasoning of pepper, salt, and mace between each layer. Put half a cup of cold water in. and then cover with a good pastry crust. Be sure to make a good opening in the middle of the crust. Bake very gently for three hours, and when the pie is done add the veal gravy. This is made by removing the fat from the liquid in which the bone was stewed and heating and thickening it. Pour in the gravy through a pie funnel. The meat in the pie is just like chicken, but if needs good and very careful cooking.—Mrs. J.H., Hastings.

Cut Hib. of stewing steak into small neat pieces. Sprinkle with salt and pepper, aiid barely cover with cold water or stock. Add one tablespoon of tomato sauce, one diced onion and lastly one cup of well-washed and stoned

prunes. Simmer gently for two hours. Line a pie dish with hot mashed potatoes. Carefully lift in the meat and the prunes. Thicken the gravy . by dredging one tablespoon of flour over them. Cover with a layer of mashed potato, dot •with butter and bake in a moderate oven until golden brown.-— Mrs. M.C., Palmerston North. Novel Lemon Pie. One large grated potato, the juice and grated rind of a lemon, 1 cup sugar, 1 cup of water. Cook these ingredients together in a saucepan ,for about five minutes. Then put between pastry crusts in a deep plate and bake for about half an hour. This is enough for four people. Grated carrot, can be used instead of potato.—Mrs. J.P., Foxton. Raisin Pic. Three-quarters of a pound of raisins, J lb. apples, 14 cups water, 1 cup cornflour, 14 teaspoons cinnamon, 1 tablespoon lemon juice. Teel and core apples and cook in water. Add raisins and boil for five minutes. Thicken with cornflour. When cooked remove from fire and add other ingredients. Stir thoroughly. Cool and put between two layers of pastry. Put a little .sugar on top of pastry before putting in the oven.— Miss L.S., Palmerston North. Steak and Kidney Mushroom Pie. Two pounds beefsteak, 2 sheep's kidneys, 6 to 8 mushrooms, 1 tablespoon flour, 1 egg yolk, salt and pepper. Cut steak into small pieces, and kidneys into Jin. .slices. Roll in flour and place in a pie-dish and season to taste. Pour boiling water over meat; cover with lid, and simmer for 14 hours. "When cooked allow to cool ami add mushrooms, peeled and prepared. Cover with a crust made by mixing 1 cup mashed potatoes, 1 tablespoon chopped

pxrsley, 1 cup flour, 1 teaspoon baking powder, cup tomato pulp, or just enough to make the right consistency. Spread with egg yolk and return to the oven until golden brown. —Miss P. 8., Ashhurst. Savoury Cornish Pie. One lb. pork, Alb. onions, Jib. apples, salt and popper, water. , Cut up pork and apples and onions. Put all into a piedish'with pepper and salt and a very little water. Cook in the oven (with the dish covered) for one hour. Then cover with good short pastry and bake for half an hour. Mrs. R.R.S., Napier. Vegetable Pie. _ Three large carrots, 2 large onions, 1 cup lima beans (cooked), thin slices of bread and butter, 1 egg, loz. grated cheese, parsley, cayenne pepper and salt. Boil carrot and onion until tender. Chop and mix with cheese, beans and seasoning and bind with beaten egg. Line ir piedish with slices of buttered bread. Pour vegetable mixture in and cover with more buttered bread ; butter side up. Bake until golden brown and crisp. Serve with brown gravy, or, white sauce.—Miss M. 8., Palmerston North. Beefsteak and Oyster Pie. Cook it piece of beef steak until tender. Season and allow to cool. Put in a piedish with from 6 to 12 oysters (raw) on top of meal. Cover with a short crust ; brush with milk or beaten egg anil bako >u hot oven.—Miss E.li.. Nvl*—