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Other Recipes from PASSOVER DISHESTomato Sauce (chili)
Rosel, Beet Vinegar
Raisin Wine, No. 1
Raisin Wine, No. 2
Matzoth Meal Kleis, No. 1
Potato Flour Noodles
Matzoth Meal Noodles
Matzoth Meal Kleis, No. 2
Matzoth Kleis, No. 1
Matzoth Kleis, No. 2
Filled Matzoth Kleis
English Lemon Stewed Fish
Red Mullet In Cases
Chrimsel, No. 1
Chrimsel, No. 2
Matzoth Dipped In Eggs, No. 1
Matzoth Dipped In Eggs, No. 2
PIE CRUST(Passover Dishes) - (The International Jewish Cook Book)
Soak one and a half matzoth and press dry; heat one tablespoon of fat
and add the soaked matzoth. When dry add one-half cup of matzoth meal,
two eggs, two tablespoons of sugar and one-eighth teaspoon of salt. Mix
well and press into pie-plate with hands, as it is impossible to roll
the dough. Have dough one-quarter inch thick.
FLEISCHIG PIE CRUSTFor shortening; use drippings and mix with goose, duck or chicken fat.
In the fall and winter, when poultry is plentiful and fat, save all
drippings of poultry fat for pie-crust. If you have neither, use
rendered beef fat.
Take one-half cup of shortening, one and one-half cups of flour. Sifted
pastry flour is best. If you have none at hand take two tablespoons of
flour off each cup after sifting; add a pinch of salt. With two knives
cut the fat into the sifted flour until the shortening is in pieces as
small as peas. Then pour in six or eight tablespoons of cold water; in
summer use ice-water; work with the knife until well mixed (never use
the hand). Flour a board or marble slab, roll the dough out thin,
sprinkle with a little flour and put dabs of soft drippings here and
there, fold the dough over and roll out thin again and spread with fat
and sprinkle with flour, repeat this and then roll out not too thin and
line a pie-plate with this dough. Always cut dough for lower crust a
little larger than the upper dough and do not stretch the dough when
lining pie-pan or plate.
If fruit is to be used for the filling, brush over top of the dough with
white of egg slightly beaten, or sprinkle with one tablespoon of bread
crumbs to prevent the dough from becoming soggy.
Put in the filling, brush over the edge of pastry with cold water, lay
the second round of paste loosely over the filling; press the edges
together lightly, and trim, if needed. Cut several slits in the top
crust or prick it with a fork before putting it in place.
Bake from thirty-five to forty-five minutes until crust is a nice brown.
A gas stove is more satisfactory for baking pies than a coal stove as
pies require the greatest heat at the bottom.
The recipe given above makes two crusts. Bake pies having a cooked
filling in a quick oven and those with an uncooked filling in a
moderate oven. Let pies cool upon plates on which they were made because
slipping them onto cold plates develops moisture which always destroys
the crispness of the lower crust.
PIE CRUST (MERBERTEIG)Rub one cup of butter to a cream, add four cups of sifted flour, a pinch
of salt and a tablespoon of brown sugar; work these together until the
flour looks like sand, then take the yolk of an egg, a wine-glass of
brandy, one-half cup of ice-water and work it into the flour lightly. Do
not use the hands; knead with a knife or wooden spoon, knead as little
as possible. If the dough is of the right consistency no flour will be
required when rolling out the dough. If it is necessary to use flour use
as little as possible. Work quickly, handle dough as little as possible
and bake in a hot oven. Follow directions given with Fleischig Pie
Crust. Fat may be substituted for butter in the above recipe.
PIES--FLAKY PIE CRUSTHave all the materials cold when making pastry. Handle as little as
possible. Place in a bowl 3-1/2 cups flour, 3/4 teaspoonful salt and 1
cup good, sweet lard. Cut through with a knife into quite small pieces
and mix into a dough with a little less than a half cup of cold water.
Use only enough water to make dough hold together. This should be done
with a knife or tips of the fingers. The water should be poured on the
flour and lard carefully, a small quantity at a time, and never twice
at the same place. Be careful that the dough is not too moist. Press
the dough with the hands into a lump, but do not knead. Take enough of
the dough for one pie on the bake board, roll lightly, always in one
direction, line greased pie tins and fill crust. If fruit pies,
moisten the edge of the lower crust, cover with top crust, which has
been rolled quite thin. A knife scraped across the top crust several
times before placing over pie causes the crust to have a rough, flaky,
rich-looking surface when baked. Cut small vents in top crust to allow
steam to escape. Pinch the edges of fruit pies well together to
prevent syrup oozing out. If you wish light, flaky pie crust, bake in
a hot oven. If a sheet of paper placed in oven turns a delicate brown,
then the oven is right for pies. The best of pastry will be a failure
if dried slowly in a cool oven.
When baking a crust for a tart to be filled after crust has been
baked, always prick the crust with a fork before putting in oven to
bake. This prevents the crust forming little blisters.
Aunt Sarah always used for her pies four even cups of flour, 1/4
teaspoonful baking powder and one even cup of sweet, _rich, home-made
lard_, a pinch of salt with just enough cold water to form a dough,
and said her pies were rich enough for any one. They certainly were
rich and flaky, without being greasy, and she said, less shortening
was necessary when baking powder was used. To cause her pies to have a
golden brown color she brushed tops of pies with a mixture of egg and
milk or milk and placed immediately in a hot oven.
Mary noticed her Aunt frequently put small dabs of lard or butter on
the dough used for top crust of pies before rolling crust the desired
size when she wished them particularly rich.
Aunt Sarah always used pastry flour for cake and pie. A smooth flour
which showed the impression of the fingers when held tightly in the
hand (the more expensive "bread flour") feels like fine sand or
granulated sugar, and is a stronger flour and considered better for
bread or raised cakes in which yeast is used, better results being
obtained by its use alone or combined with a cheaper flour when baking
PIE CRUST. MRS. ELIZA DICKERSON.With one cup of flour, use one tablespoonful of lard, and a little
salt; cut the lard into the flour with a knife; use just enough cold
water to stick it together; handle as little as possible. If wanted
richer, add some butter when rolling out.
PIE CRUSTFrom MRS. ALICE VINEYARD BROWN, of North Dakota, Alternate Lady
Sift into a chopping bowl three small caps of flour; then with the
knife chop in thoroughly one cup of lard, one-half cup of butter, that
have been on ice for an hour; mix with four to six tablespoons of ice
water, as may be needed to handle, roll thin and line a shell, into
which slice thinly any tart apples that will cook rather quickly.
Dredge with the grated rind of a lemon--a somewhat dry lemon is
preferable--which has been mixed thoroughly with one tablespoon of
sugar and one small teaspoon of corn starch. Now break an egg into a
howl, beat well and add four tablespoons of sugar and one cup of rich
milk; pour this over the apples; with the jag iron cut the remainder
of the paste into narrow strips and lay across to form squares. Bake
in a moderate oven until the custard "sets." Place on ice in summer;
eat slightly warm in winter.
Pie CrustOne level cup of flour, one-half cup of lard, one-half teaspoon salt,
one-fourth cup ice cold water, one teaspoon baking powder. Mix salt,
baking powder and flour thoroughly, chop in the lard, add water. Use as
little flour as possible when rolling out. This makes a light, crisp,
flaky and delicious pie crust.
Pie for a Suffragist's Doubting Husband
1 qt. milk human kindness
8,000,000 Working Women
Mix the crust with tact and velvet gloves, using no sarcasm, especially
with the upper crust. Upper crusts must be handled with extreme care for
they quickly sour if manipulated roughly.
* * * * *
Maccaroni In A Mould Of Pie CrustPrepare a paste, as generally made for apple-pies, of an oval shape; put
a stout bottom to it and no top; let it bake by the fire till served.
Prepare a quarter of a pound of maccaroni, boil it with a little salt
and half an ounce of butter; when done, put it in another stewpan with
an ounce more of butter, a little grated cheese, and a spoonful of
cream. Drain the maccaroni, and toss it till the cheese be well mixed;
pour it into a dish; sprinkle some more grated cheese over it, and baste
it with a little butter. When ready to be served, put the maccaroni into
the paste, and dish it up hot without browning the cheese.
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