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Bemarks. —This is undoubtedly of German origin, as they make great use of the split pea soup, etc. But you may be assured of its healthfulness, for the Germans, with their plain cookery and hard labor manage to be healthy and long-lived people.
Baking the Pastry Before Putting in the Pie Material. —It has always seemed to the author that to bake the under crust before putting in any juicy pie, as mince, custard, lemon, etc., as it will be seen in the cream pie, No. 1., below, would ensure a light and more healthy crust, by preventing the absorption of the juices, and consequently, a soggy and indigestible crust, which I never eat. I think there is nothing that will pay better in pie making than this, and especially so with any not to be eaten the day they are made. It will take but 41 few minutes to do it, pricking the crust the same as you would crackers, to prevent their blistering, or puffing up, in some part of them.
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