Pâté

“ A great deal of trouble will thus be saved to the host; and unless his kitchen and his servants be all of a superior description, it is likely the small patties, pastry, ices, and confectionary, will be better from the confectioner’s than if prepared at home. Of course, every professed cook ought to know how to make pâtés of venison and of all sorts of game and fish; but with what the French call pâtisserie it is different, and entertainers who wish these articles will do well to order them from a confectioner. ”

“ PIE SAUCE. Mix some gravy with an anchovy, a sprig of sweet herbs, an onion, and a little mushroom liquor. Boil and thicken it with butter rolled in flour, add a little red wine, and pour the sauce into the pie. This serves for mutton, lamb, veal, or beef pies, when such an addition is required.
PIES AND TARTS. Attention should be paid to the heat of the oven for all kinds of pies and tarts. Light paste should be put into a moderate oven: if too hot the crust will not rise, but burn: if too slack, the paste will be heavy, and not of a good colour. ”

“ If light, good pastry can be substituted for the sodden crust of the ordinary pie, it will be found not only more palatable, but far more digestible and wholesome. Confections of puff-paste can be served on all occasions, and always make an acceptable dish, whereas ordinary pastry is excluded from any but the most informal service. ”

“ The Roman wedding-cake was a simple mixture of sweet wine and flour; and the savilum pie, made of flour, cheese, honey, and eggs, was a dish to make all sorts of guests jubilant. It was, in short, the national pie; and if there were a dish that was more popular, it was the artocreas, a huge mince-pie, and the imperial pie of Verus, compounded of sow’s flank, pheasant, peacock, [Pg 215] ham, and wild boar, all hashed together, and covered with crust. If Emperors invented pies, so did philosophers create cakes ”

“ Use Greening apples if you can get them. These are table apples. They are not so good for pies for two or three reasons. They will not keep their form when they are baked in the pie, and they may not be perfectly tender. These will break and grow very soft as soon as they begin to cook.
[41]
I might, while I am making our pie, say a little about flour in general use in the family. As a rule I use what is called pastry flour, best for pie crusts. Pastry flour has more starch in it than ordinary family flour, or bread flour. The starch is the interior of the grain. ”

“ But this ghost of the school-boy pie, this spectral plum-pudding, sitting in judgment upon the present generation of pies and puddings, when it takes possession of husband, brother, or father, has often proved the despair of a housekeeper. In such a case, no pains-taking labors, no nice mixing of ingredients, no careful injunctions to cook or baker, are of any use whatever; that the pie of to-day can equal the pie of five-and-twenty years since, is a pure impossibility. ”

“ GLAZE FOR PASTRY. When the pastry is nearly baked, brush it over with white of egg, cover it thickly with sifted sugar, and brown it in the oven, or it may be browned with a salamander.
For savory pies beat the yolk of an egg, dip a paste-brush into it, and lay it on the crust before baking.
* * * * *
FRUIT TARTS OR PIES. A fruit tart is so common a sweet that it is scarcely necessary to give any directions concerning it. Acid fruits are best stewed before putting into a pie: the usual proportions are half a pound of sugar to a quart of fruit—not quite so much if the fruit is ripe ”

“ Canned peaches filled into such a crust make a delicious pie. Strawberries, cherries, gooseberries, and other juicy fruits, that lose so much of their flavor in baking, may be lightly scalded, the juice thickened a little with flour if desired, sweetened to taste, and filled into such a crust. An excellent pie may be made in this manner from apples, stewed carefully so as to keep the slices whole, sweetened to taste, and flavored with lemon, orange, or grated pineapple. One pineapple will be sufficient for four pies. Fresh fruit for filling may be used without cooking, if desired. ”

“ The viands consisted of an immense round loaf of bread, nearly as large as a grindstone, and made of wheat and Indian meal, the half of a huge cheese, a piece of cold pork, a peach pie, an apple pie, and, as it had been baking day, there was the customary addition of a rice pudding, in an earthen pan of stupendous size. ”

“ Of course, any shortening won’t do—the whole method is possible only because Spry is homogenized, specially made to mix with liquids.
Once your pastry is mixed, the success of your pie depends a great deal on how you handle the dough. You’ll want to read carefully the pictured directions for each pastry method and go over the suggestions in the pages that follow. They’re tricks from skilled pie-makers—ways to make your pies prettier, more delicious, more certain to win you compliments from every one who comes to your table! ”

“ There’s the easy, quick Spry “Water-Whip” method that takes all the guesswork out of piecrust even for beginners. There’s an improved standard pastry recipe. There are dozens of hints for rolling, decorating—even freezing—pies. Once you’ve tried these easy, simple methods, you’ll feel like making pies and tarts much more often, I know. And one member of your family is going to be especially happy—nearly every man loves pie! ”

“ Experience has proved, that pastry, cakes, &c. prepared precisely according to these directions will not fail to be excellent: but where economy is expedient, a portion of the seasoning, that is, the spice, wine, brandy, rosewater, essence of lemon, &c. may be omitted without any essential deviation of flavour, or difference of appearance; retaining, however, the given proportions of eggs, butter, sugar, and flour. ”

“ Excellent paste for fruit or meat pies may be made with two-thirds of wheat flour, one-third of the flour of boiled potatoes, and some butter or dripping; the whole being brought to a proper consistence with warm water, and a small quantity of yeast or baking powder added when lightness is desired. ”

“ A pretty top lends distinction to any pie, be it plain or fancy. A sparkling glaze gives a touch of elegance to a two-crust fruit pie.... To make a glazed top, brush the unbaked pie with slightly beaten egg white and sprinkle with sugar, then bake.... For an extra-brown crust, brush the top crust before baking with milk or light cream, then sprinkle with sugar.
Lattice and Open Tops
Lattice-top fruit pies with colorful juices bubbling up through golden strips of pastry are always a favorite.... ”

“ Line a deep pie-plate with a rich paste, sprinkle a little flour over the bottom crust and lay in your fruit, sprinkle sugar liberally over them in proportion to their sweetness. Add a few peach kernels, pounded fine, to each pie and bake with crossbars of paste across the top. If you want it extra fine, with the whites of three eggs to a stiff froth and sweeten with about four tablespoons of pulverized sugar, adding one-fourth of a teaspoon of cream tartar, spread over the pie and return to the oven until the meringue is set. Eat cold. ”

“ These are dear pies, for they take an enormous quantity of sugar: seasoned like apple pies. Gooseberries, currants, &c., are stewed, sweetened, and seasoned like apple pies, in proportions suited to the sweetness of the fruit; there is no way to judge but by your own taste. Always remember, it is more easy to add seasoning, than to diminish it.
1217. Superlative Mince-meat, for Pies.—Take four large lemons, with their weight of golden pippins, pared and cored, of jar-raisins, currants, candied citron and orange-rind, and the finest suet, and a fourth-part more of pounded sugar. ”

“ It has taught many women that a model recipe for cake is not “A few eggs, a little milk, a lump of butter, a pinch of salt, sweetening to taste, flour enough to thicken; give a good beating and bake according to judgment.” ”

“ I have always heard that the country was the place to get pies, and custards, and all such good things?"
"It is," said one of the girls, with a confident nod of her head. "This is the greatest place for pies you ever saw! I know people who have a pie of some sort for breakfast, dinner and supper. No use in trying to start a bakery here. People all make their own, and plenty of it."
Miss Benedict looked her satisfaction.
"Then there are plenty of burnt fingers, I am sure. Nettie, my dear, you said you [116] helped your mother on Saturday, which I suppose is baking-day. ”

“ A few of the more cunning among the oldest stagers mixed up a sort of tough consistence of this same flour, with a solution of snow in dirty water, and with the aid of a flat smooth stone, by way of table, manufactured a composition, something in form and substance not unlike a nine pound shot, and which might be converted to the same use. This bit of delicate pastry, which was called a doughboy, was sometimes crammed into the haversack for future provender, and the unfortunate genius who could not manage to bake the treasured lump, devoured it ravenously in its moist and tender state. ”

“ I then came home to my lodging house, and went to dinner with the goodmen, and it being the custom of that place to eat pease bread to their broth, and corn cakes to their flesh, the goodwife laid down a corn cake and a pease scone to the goodman, and the same to me, the pease one for the broth and the corn one for the beef; and as the goodman and I sat together, when he brake off a piece of the pease bread to his broth, I was sure to break as much of the oat cake below, and when we came to cut the flesh I did the same, so he eat the coarse and I the fine. ”

“ PASTRY. The art of the pastry-cook consists in preparing certain delicate and nice pastes in all sorts of shapes, in seasoning them with discretion, and in sufficient quantity, with meat, butter, sugar, preserves, &c. ”

“ Puddings that are prepared by boiling, steaming, and baking, and the sauces that make them appetizing, receive a goodly share of attention.
Pastries and Pies completes this volume, rounding out, as it were, the housewife's understanding of dessert making. To many persons, pastry making is an intricate matter, but with the principles thoroughly explained and each step clearly illustrated, delicious pies of every variety, as well as puff-paste dainties, may be had with very little effort. ”

“ The eye-catching look of a handsome pie comes in large part from its pastry rim. Clever fingers can fashion an endless variety of attractive edges. The tines of a fork, a pointed knife, or an inverted teaspoon tip can be used with good effect, too. ”

“ Be sure all the flour is mixed with the Spry. This step insures tenderness in the pastry.
Cut in remaining Spry to size of large peas. In baking, these pieces melt into little “pools” of fat, forming leafy flakes. This step insures flakiness in the pastry.
Sprinkle water over mixture; mix thoroughly with fork until all particles cling together. Take up in hands. Work into a smooth, well-blended ball of dough.
17 Expert Tricks FOR PERFECT PIES
Many secrets of pie success lie in the “know-how”—in the techniques and practices that are part of a pie-maker’s skill. ”

“ I don't say anything against the pies—I know they are made of the finest flour, the best possible butter, and that the meat, which comes from God knows where, is the most delicate looking and tender I ever ate in all my life. ”

“ Those, therefore, who, in this country, are anxious to excel in their art, ought to be acquainted with the various preparations of pastry, by which I mean not merely tarts, puddings, but feuilletage, or puff-paste, and paste for hot and cold pies, paste for timbals, half-puff paste, and paste for heavy cakes, &c. ”

“ Each family found on the tables a pie, big enough for all in the house. It was made in the shape of a manger, or feed-trough, for cattle; that is, a square, or oblong, with four corners. Its rich crust was slightly brown, from the baking, and it looked very tempting. ”

“ Serve on a dish paper garnished with parsley and sprinkled with grated cheese.
Cheese Patties (Hot)
Line some patty pans with puff pastry and fill them three-parts full with the following mixture. Place 2 oz. of finely-grated breadcrumbs in a basin and mix into them 1 raw egg and a tablespoonful of milk; then add 2 tablespoonsful of finely-grated cheese and 2 teaspoonsful of butter, 1 teaspoonful of made mustard, 1⁄2 a teaspoonful of salt and the same of pepper. Mix very well. Place the patties in the oven and bake until a pale brown. The mixture will swell slightly in baking. Serve very hot. ”

“ Sift over sugar, put them back in the oven to colour them; then fill the rings with preserve of any bright colour. Dish them high on a napkin, and serve. So many pretty dishes of pastry may be made by stamping puff-paste out with fancy cutters, and filling the pieces, when baked, with jelly or preserve, that our space will not allow us to give a separate recipe for each of them; but as they are all made from one paste, and only the shape and garnishing varied, perhaps it is not necessary, and by exercising a little ingenuity, variety may always be obtained. ”

“ This pie is good hot, but in England is always eaten cold, and cold she knew Mrs. Welles would prefer it. The great thing to be desired in these cold pies is plenty of savory jelly in between the meat, and very light crust. [210]
While the pie was baking, Molly had set the pastry back on the ice, while she made the filling for some cheese cakes. ”

“ You just eat what is set before you. I am sure it has escaped your masculine observation that for several weeks past we have had only one dish in the pastry course.”
“Well, what of it?”
“Why, we always used to have two or three—pudding, pie, and jelly or creams. Now we never have pudding and pie at the same time.” ”