30. FRYING DOUGHNUTS AND CRULLERS.—After the doughnuts have been cut in the desired shape, the next step is to fry them. The equipment required for this process consists of a pan or a kettle into which the fat is put, a long-handled frying basket into which the doughnuts are placed, and a receptacle containing hot water into which the doughnuts can be dipped after being fried. Put into the kettle a sufficient amount of fat, which may be any vegetable fat or oil, to cover the doughnuts well, allow it to become hot enough to brown an inch cube of bread in 40 seconds, place several doughnuts in the bottom of the basket, as shown in Fig. 22, and then lower the basket into the hot fat, when it will be found that the doughnuts will rise quickly to the top of the fat. Allow them to brown on one side and then turn them over with a fork and let them brown on the other side. Be careful not to let the fat become too hot during the frying, or the doughnuts will become darker than is desirable before the inside is cooked. If it is found that the fat is getting too hot, turn off some of the heat or remove the deep-fat kettle from the excessive heat.



31. As soon as the doughnuts have become an even brown on both sides and have fried through thoroughly, lift the basket out of the fat and rest it on the edge of the frying kettle. Then, as shown in Fig. 23, remove the doughnuts one at a time from the basket with a fork and dip quickly into the pan of boiling water and remove again at once. Dipping the doughnuts into boiling water removes any excessive fat that may remain on the surface. Upon taking them from the water, place them, as in Fig. 24, on a piece of paper that will absorb as much of the remaining fat as possible. When these precautions are taken, the doughnuts will be found to be less greasy and not so likely to disagree with the persons who eat them. After the surface has become dried, the doughnuts may be improved by sprinkling them with pulverized or granulated sugar.



32. If a large number of doughnuts are made and the hot-water method of drying them is adopted, it will be found that considerable fat will remain in the water. It will therefore pay to allow the fat to become cool and remove it from the surface of the water. Fat in which doughnuts and crullers are fried, after being poured from the dregs that collect in the bottom and reheated, may be clarified by adding several slices of raw potato to it and allowing these to become brown in it. This treatment will remove any foreign taste that the fat may have and make it possible to use the fat again for frying purposes. Fat in which croquettes have been fried may be treated in the same way and used the second time.

33. RECIPES FOR DOUGHNUTS.—A variety of doughnuts that are made light by means of chemical leavening can be prepared, as the following recipes indicate. Sometimes yeast doughnuts are preferred, so a recipe for doughnuts of this kind is also given. If the directions previously given are carefully applied in carrying out any of these recipes, excellent results may be expected. Some persons are prejudiced against the use of doughnuts, claiming that they are indigestible. While this may be true of doughnuts improperly made, those made of good materials and by correct methods are always a favorite and justly so.

DOUGHNUTS (Sufficient for 2 Dozen Doughnuts)

3 Tb. butter 1 c. sugar 3 eggs 1 c. milk 4-1/2 c. flour 6 tsp. baking powder 1 tsp. salt 1/4 tsp. nutmeg 1/4 tsp. cinnamon

Cream the butter, add the sugar and then the eggs, and beat thoroughly. Pour in the milk and sift the dry ingredients into this mixture. Divide into amounts that can be handled conveniently, roll out, cut, and fry in deep fat.

POTATO-AND-BARLEY DOUGHNUTS (Sufficient for 2 Dozen Doughnuts)

2 eggs 1/2 c. sugar 1/2 c. mashed potatoes 1 Tb. fat 1/3 c. sour milk 1/2 c. barley flour 1-1/2 c. wheat flour 1/2 tsp. salt 1/2 tsp. mace 1/4 tsp. soda 2 tsp. baking powder

Beat the eggs and add the sugar and mashed potatoes. If solid shortening is used, melt it and add to the other ingredients. Pour in the sour milk, mix and sift the barley and wheat flour, salt, mace, soda, and baking powder, and add these to the mixture. Turn the dough out on a board in a quantity that can be handled at one time and knead for a little before rolling it for cutting. Cut and fry in deep fat.

SOUR-MILK DOUGHNUTS (Sufficient for 3 Dozen Doughnuts)

4 c. flour 1-1/2 tsp. salt 1/2 tsp. soda 4 tsp. baking powder 1/2 tsp. grated nutmeg 1 c. sugar 1 Tb. butter 1 egg 1-1/4 c. sour milk

Mix and sift the dry ingredients and chop in the butter. Beat the egg, add the milk, and stir these into the dry ingredients. After mixing thoroughly, roll about 1/4 inch thick on a board, cut in the desired shape, and fry in deep fat.

DROP DOUGHNUTS (Sufficient for 2 Dozen Doughnuts)

2 c. flour 3 tsp. baking powder 1/2 tsp. salt 1/4 tsp. nutmeg 1/4 tsp. cinnamon 1/2 c. sugar 1 egg 1/2 c. milk 1 Tb. melted fat

Mix and sift the dry ingredients. Beat the egg, add the milk to it, and pour the liquid into the dry ingredients. Add the melted fat. Drop by teaspoonfuls into hot fat and fry the same as for doughnuts.

YEAST DOUGHNUTS (Sufficient for 3 Dozen Doughnuts)

1 c. milk 1 yeast cake 5 c. flour 2 eggs 1/2 c. sugar 1/4 c. melted butter 1/2 tsp. salt 1/2 tsp. mace

Scald the milk and cool to lukewarm. Dissolve the yeast cake and add it to the milk and a sufficient amount of the flour to make a sponge. Allow this to rise until double in bulk. Then add the eggs, sugar, melted butter, salt, and mace. Beat thoroughly and add enough flour to make a dough. Knead this until it is smooth and elastic and let it rise until double in bulk. Roll out on a board into a sheet about 3/4 inch thick. Cut into long strips about 3/4 inch wide, twist, stretch, and shape like a figure 8. Let these stand on the board or in a pan until they are light and then fry in deep fat.

* * * * *

PUDDINGS AND PUDDING SAUCES

NATURE OF PUDDINGS

34. Many kinds of puddings are used for desserts. Some of them closely resemble cake mixtures, while others are similar to custards, but are thickened with a cooked or a raw starchy material. Formerly, puddings were always boiled in a bag, but now desserts of this kind are prepared by boiling, steaming, or baking. To improve the flavor of puddings, sauces of a contrasting flavor are usually served with them.

35. Puddings are often considered to be rather indigestible foods and in many cases this is true. For this reason, it is not wise to include them to any great extent in the diet of children. Because of the ingredients used in them, they are a heavy food and are usually high in food value. Consequently, some thought should be given to their selection so that they may be suitable for the rest of the meal in which they are served. It seems to be the custom to serve a rich dessert with a heavy meal, but, as is well known, it is less proper with such a meal than with a light meal. A little attention given to this matter will enable the housewife to prepare menus that will provide the family with a properly balanced meal.

36. The time of day and the season of the year for the serving of puddings are also matters that should receive consideration. It is much better to serve desserts of this kind with a noon meal than with an evening meal. Then, too, warm puddings with sauce will be found much more appetizing in the cool season of the year than in warm weather. On the other hand, cool desserts or fruits served as desserts are very much more acceptable in warm weather than during the cold seasons.

PUDDING SAUCES

37. The sauces served with puddings deserve just as much attention as to selection and preparation as the puddings themselves. For instance, a sour sauce that is not rich, such as lemon sauce, should be served with a rich, sweet pudding, while a rich, hard sauce or perhaps a chocolate sauce is the proper kind to serve with a bland, flavorless pudding.

So that the housewife may be perfectly familiar with a variety of sauces and thus know the nature of the sauces mentioned in connection with the puddings themselves, a number of recipes for pudding sauces are given. Some of these are intended to be served hot and others cold, while a few may be served either hot or cold, as preferred. Selection may be made from these for any pudding that is accompanied by a sauce when served. Care should be taken to have the sauce appropriate for the pudding and to follow explicitly the directions given for making it.

LEMON SAUCE NO. 1

1/2 c. sugar 1 Tb. corn starch Few grains of salt 1 c. boiling water 2 Tb. butter 2 Tb. lemon juice

Mix the sugar, corn starch, and salt, and add the water gradually, stirring constantly. Boil 5 minutes, remove from the fire, add the butter and lemon juice, and serve.

LEMON SAUCE NO. 2

1/3 c. 1 c. sugar 3 egg yolks 1/3 c. boiling water 3 Tb. lemon juice Few gratings of lemon rind

Cream the butter, add the sugar gradually, and stir in the yolks of the eggs slightly beaten. Then add the water and cook over boiling water until the mixture thickens. Add the lemon juice and rind and serve at once.

VANILLA SAUCE

1/3 c. butter 1 c. sugar 3 egg yolks 1/3 c. boiling water Few gratings of nutmeg 1 tsp. vanilla

Cream the butter, add the sugar gradually, and stir in the egg yolks beaten slightly. Add the water and cook over boiling water until the mixture thickens. Add the nutmeg and vanilla and serve at once.

HARD SAUCE

1/3 c. butter 1 c. powdered sugar 1/3 tsp. lemon extract 2/3 tsp. vanilla

Cream the butter, add the sugar gradually, and then add the flavoring. Beat until the sauce is light and creamy.

STERLING SAUCE

1/4 c. butter 1 c. brown sugar 4 Tb. cream or milk 1 tsp. vanilla

Cream the butter and add the sugar gradually. Add the milk and flavoring, drop by drop, to prevent separation. Beat until fluffy and smooth. Chill and serve.

CHOCOLATE SAUCE

1 c. milk 1/2 sq. chocolate 1/2 c. sugar 2 Tb. flour 1 Tb. butter 1/2 tsp. vanilla

Heat the milk and in it melt the chocolate. Mix the sugar and flour and stir into the mixture rapidly to prevent the formation of lumps. Cook until the sauce thickens, add the butter, and cook for a few minutes longer. Add the vanilla and serve either hot or cold, as desired.

FRUIT SAUCE

1 c. fruit juice 1/4 c. sugar 1-1/2 Tb. corn starch 2 Tb. lemon juice

Heat the fruit juice, which may be any left-over fruit juice. Mix the sugar and corn starch, add to the hot fruit juice, and cook until the corn starch thickens, stirring constantly to prevent the formation of lumps. Add the lemon juice. Remove from the heat and, if the sauce is desired to be more acid, add lemon juice to suit the taste.

APRICOT SAUCE

3/4 c. apricot pulp 3/4 c. whipping cream Pulverized sugar

Prepare apricot pulp by forcing cooked apricots through a sieve. Whip the cream and fold the apricot pulp into it. Add pulverized sugar to suit the taste.

PINEAPPLE SAUCE

Half c. sugar 1-1/2 c. water 1 c. grated pineapple 1 Tb. corn starch

Add the sugar to the water and bring to the boiling point. Add the pineapple and cook until it is tender. If canned pineapple is used, omit 1/2 cupful of the water. Moisten the corn starch with a little water and add it. Cook until it thickens, stirring to prevent lumps.

ORANGE SAUCE

1/4 c. orange juice 1 Tb. lemon juice Powdered sugar

Into the fruit juices, beat the powdered sugar until the sauce is as sweet as desired.

MARASCHINO SAUCE

1/4 c. maraschino juice 1 Tb. lemon juice 6 cherries, chopped Powdered sugar

Mix the fruit juices and chopped cherries, add the sugar, beat well, and serve.

CUSTARD SAUCE

2 c. milk 1 Tb. corn starch 1/3 c. sugar 1/2 tsp. vanilla 1/2 tsp. lemon extract Pinch of salt

Heat the milk in a double boiler. Mix the corn starch and sugar and add to the milk, stirring so as to prevent the formation of lumps. Continue stirring until the corn starch has thickened and then cook for about 15 minutes longer. Beat the egg, add it to the mixture, and cook for a few minutes longer. Add the vanilla, lemon, and salt. Serve hot or cold.

COCONUT SAUCE

2 c. milk 1/2 c. shredded coconut 1/3 c. sugar 1-1/2 Tb. corn starch Pinch of salt 1 egg white 1/2 tsp. vanilla

Heat the milk in a double boiler with the coconut. Mix the sugar and corn starch and add to the hot milk and coconut. Stir until the corn starch has thickened and cook for 15 minutes. Add the salt to the egg white and beat until it is stiff. Pour the hot mixture over the egg white and continue beating until thoroughly blended. Add the vanilla and serve either hot or cold.

JELLY SAUCE

2 tsp. corn starch or arrowroot 1 c. boiling water 1/2 c. jelly or jam Juice of 1/2 lemon

Cook the corn starch or arrowroot diluted with cold water, in the boiling water for 5 minutes. Add the jelly or jam, beaten smooth, and let simmer for 3 or 4 minutes. Add sugar, if needed, and the lemon juice. Strain and serve.

* * * * *

PUDDINGS

PREPARATION OF PUDDINGS

38. As has already been learned, puddings are cooked by being boiled, steamed, or baked. No different utensils from those used in the making of custards and cakes need be provided for the making of puddings except, perhaps, a steamer. A utensil of this kind, which is required for steamed puddings, consists of a large pan, which sets directly over the flame and into which the water is poured; a second pan, which fits closely into the first one and into which the pudding is put; and a spout, into which the water may be poured. The steamer must be very closely covered in order that all the steam, which does the cooking, may be retained. An apparatus that will answer the purpose of a steamer may be improvised, however, if there are in the supply of household utensils a pan, a colander, and a cover that will fit tight enough to retain the steam; or, instead of putting the pudding directly in the second pan of the steamer, it may be put into individual molds or a pan that will hold a sufficient quantity to serve just the desired number of persons and these then set in the second pan to cook.



39. Steamed puddings ready to serve are shown in Figs. 25 and 26. The pudding in Fig. 25 shows how a pudding that has been steamed in one large mold will appear. The mold used may be just large enough for the number of persons to be served or it may be larger and what remains used for another meal. Fig. 26 shows a pudding that has been steamed in individual molds. Whichever one of these two methods of preparing steamed puddings is preferred may be adopted.

When puddings are cooked by steaming, it should be remembered that the steaming process must be continuous. Therefore, if water must be added during the cooking, boiling water should be used so as not to lower the temperature and stop the formation of steam. After being steamed sufficiently, puddings of this kind are often placed in the oven for a short time in order to dry the surface.



40. The baking of puddings is so similar to the baking of cakes and custards that the same directions apply. A few points, however, should be kept well in mind if good puddings would be the result. The utensil in which a pudding that is to be baked is put may be of any desired shape, but it should always be greased. This also holds true in the case of puddings that are to be steamed. Puddings that contain an egg-and-milk mixture, as, for instance, bread pudding, must necessarily, as with custards, be baked at a temperature low enough to prevent them from curding.

RECIPES FOR PUDDINGS

41. In the preparation of many puddings here considered, left-over materials, such as bread, rolls, stale cake, cookies, etc., may be utilized to advantage. Consequently, when the housewife is making desserts, she should endeavor to make good use of all such things in case they cannot be used by themselves.

42. INDIAN PUDDING.—As corn meal is the chief ingredient in the pudding given in the accompanying recipe, it is called Indian pudding, corn meal being a product of Indian corn. For persons who like food containing corn meal, this pudding will prove satisfactory. It has the advantage over other puddings in that it is inexpensive.

INDIAN PUDDING (Sufficient to Serve Eight)

1/3 c. corn meal 5 c. milk 1/2 c. molasses 1/2 tsp. salt 1 tsp. cinnamon

Mix the corn meal with some of the milk, scald the remainder in a double boiler, and add the moistened corn meal to it. Pour in the molasses, salt, and cinnamon, cook for 15 or 20 minutes in a double boiler, and then pour into a buttered baking dish. Bake in a very slow oven for about 2 hours. Serve with cream or custard sauce.

43. BROWN BETTY.—A baked pudding that always meets with favor among both old and young is Brown Betty. The flavor imparted by the apples and other ingredients to the bread crumbs is delightful, especially when the pudding is prepared according to the accompanying directions.

BROWN BETTY (Sufficient to Serve Eight)

1 qt. stale bread crumbs 1 qt. sliced apples 1/2 c. brown sugar 1/2 c. sugar 1/4 tsp. nutmeg 1 tsp. cinnamon 1/4 c. butter 1/2 to 1 c. water Juice and rind of 1/2 lemon

Butter a baking dish. Make coarse crumbs of the stale bread and place a layer on the bottom of the baking dish. Place on top of this a layer of half the sliced apples and sprinkle with 1/2 of the sugar, to which have been added the nutmeg and cinnamon. Dot with butter, sprinkle with another layer of crumbs, add the remaining apples, sugar, and spices, and dot again with butter. Cover with the remaining crumbs and dot this with the remaining butter. Pour over this the water, lemon juice, and the grated lemon rind. Bake in a moderate oven for about 45 minutes, covering the dish for the first half of the time and removing the cover for the latter part of the baking. Serve with cream, lemon sauce, or hard sauce. The quantity of water necessary depends on the dryness of the crumbs and the juiciness of the apples.

44. BREAD PUDDING.—For utilizing bits of bread that might otherwise be wasted, there is no better plan than to make a bread pudding. This dessert may be used with any dinner or luncheon, as jams, jellies, and practically all kinds of sauce may be served with it to impart a suitable flavor.

BREAD PUDDING (Sufficient to Serve Eight)

1 qt. milk 2 c. stale bread crumbs 2 eggs 1/2 c. sugar 1 tsp. vanilla

Heat the milk and pour it over the bread crumbs. Allow them to soak until they are soft. Beat the eggs, add the sugar and vanilla to them, and stir this into the mixture of crumbs and milk. Mix thoroughly, pour into a buttered baking dish, and bake in a moderate oven for about 45 minutes. If desired, jelly or jam may be served with the bread pudding or any desirable sauce, such as lemon, vanilla, or custard, may be used and the pudding may be served either hot or cold.

45. MAIZE PUDDING.—A pudding that has both corn starch and corn meal as its basis provides variety. This pudding, called maize pudding, is prepared in a double boiler and then turned into a mold to cool. Either raisins or dates may be added to it to increase its palatability.

MAIZE PUDDING (Sufficient to Serve Eight)

3-1/2 c. milk 2 Tb. corn starch 1/2 c. white corn meal 1/2 tsp. salt 1/3 c. sugar 1/2 tsp. cinnamon 3/4 c. raisins or dates

Scald the milk in a double boiler, mix the corn starch, corn meal, salt, sugar, and cinnamon, and add this to the hot milk, stirring rapidly to prevent the formation of lumps. Continue to stir and cook directly over the fire until the mixture thickens. Then return to the double boiler and cook for about 2 hours. Fifteen minutes before removing from the fire, add the raisins or chopped dates, turn into a mold, and serve either hot or cold with custard sauce.

46. PIERROT PUDDING.—A steamed pudding made of simple ingredients is often desired for serving with an elaborate meal. In such a case, Pierrot pudding will answer very well.

PIERROT PUDDING (Sufficient to Serve Six)

1/2 c. butter 1 c. sugar 3/4 c. milk 2-1/2 c. flour 5 tsp. baking powder 2 egg whites 1 tsp. vanilla

Cream the butter and add the sugar gradually. Then add the milk alternately with the flour, to which has been added the baking powder. Beat the whites of the eggs until they are stiff and fold them into the mixture. Add the vanilla. Butter baking-powder cans or other molds, fill them half full with the mixture, adjust the covers, which should also be buttered, and place in a kettle of boiling water. Raise them from the bottom of the kettle by means of a rack, have the water come half way up around the molds, and cover closely. If small molds are used, steam them only 1 hour. If a large mold is used, steam from 1-1/2 to 2 hours, never allowing the water to get below the boiling point. Remove from the molds and serve with hot chocolate sauce.

47. STEAMED GINGER PUDDING.—A steamed pudding in which the flavor of ginger predominates is given in the accompanying recipe. This kind of pudding is very popular among persons who like such flavor.

STEAMED GINGER PUDDING (Sufficient to Serve Eight)

1/2 c. shortening 1/2 c. sugar 2 eggs 2-1/2 c. flour 4 tsp. baking powder 1/4 tsp. salt 1 tsp. ginger 1 c. milk

Cream the shortening and add the sugar and the beaten eggs. Sift the dry ingredients with the flour and add alternately with the milk. Turn into a buttered mold and steam for about 2 hours. Remove from the mold and serve with sweetened whipped cream or any desired sauce.

48. RAISIN PUFF.—Raisins always increase the food value of a meal, and they are especially good when combined with the ingredients required for the dessert known as raisin puff. This steamed pudding is rather rich and should not, of course, be served with a meal in which the other foods are rich.

RAISIN PUFF (Sufficient to Serve Eight)

1/2 c. shortening 1/2 c. sugar 1 egg 2-1/4 c. flour 4 tsp. baking powder 1 tsp. cinnamon 1/4 tsp. salt 1 c. milk 1 c. raisins

Cream the shortening and add the sugar gradually and the beaten egg. Sift the dry ingredients with the flour and add alternately with the milk. Chop the raisins and fold them into the mixture. Turn into a buttered mold, cover, and steam for 1-1/2 or 2 hours. Remove from the mold and serve hot with whipped cream or any desired sauce.

49. SUET-FRUIT PUDDING.—Steamed puddings in which suet and fruit form two of the ingredients are excellent cold-weather desserts. Such puddings are usually made around the holidays, and under proper conditions will keep for a long time. The accompanying recipe gives directions for making an excellent pudding of this kind.

SUET-FRUIT PUDDING (Sufficient to Serve Eight)

3/4 c. suet 2-1/2 stale bread crumbs 2 egg yolks 1/4 c. milk 1 c. brown sugar Grated rind of 1 lemon 1 Tb. lemon juice 1-1/2 c. raisins 1/2 c. molasses 1/2 tsp. salt 1 tsp. cinnamon 1/2 tsp. grated nutmeg 1/4 tsp. cloves 1/2 tsp. soda 1/2 c. flour 2 egg whites

Force the suet through a food chopper or chop very fine. Then work it with the hands until it is creamy and to it add the bread crumbs. Beat the egg yolks until they are light and add them to the suet and bread crumbs. Add the milk. Add the sugar, grated lemon rind, lemon juice, the raisins, cut into pieces, the molasses, and milk. Sift together the salt, spices, soda, and flour, and sift these into the mixture. Mix thoroughly, fold in the whites of the eggs beaten until they are stiff, turn into a buttered mold, adjust the cover, and steam for about 3 hours. Serve with any desired sauce.

50. CHRISTMAS PUDDING.—A pudding much used during the holiday season is Christmas pudding. The ingredients for this dessert are similar to those for suet-fruit pudding. In fact, both may be used for the same purpose. Christmas pudding is especially good when served with hard sauce, although other sauce may be used with it.

CHRISTMAS PUDDING (Sufficient to Serve Twelve)

2-1/2 c. stale bread crumbs 1/2 c. milk 1 c. beef suet 1/2 c. sugar 1/2 c. molasses 2 eggs 1 c. chopped raisins 1/2 c. chopped citron 1/2 c. chopped nuts 1 c. flour 1/2 tsp. soda 1 tsp. baking powder 1 tsp. salt 1/3 c. fruit juice

Soak the bread crumbs in the milk. Work the suet with the hands until it is creamy, and to it add the sugar, molasses, and well-beaten eggs. Mix with the milk and bread crumbs, and add the fruit and nuts. Mix the dry ingredients and sift them into the mixture. Add the fruit juice, turn into a buttered mold, and steam for 3 hours. Serve hot with hard sauce or any other desired sauce.

51. POCONO PUDDING.—Directions for still another steamed pudding in which suet is used are given in the accompanying recipe for Pocono pudding. This dessert does not require so many ingredients as suet-fruit or Christmas pudding, and in many cases will answer the same purpose.

POCONO PUDDING (Sufficient to Serve Eight)

3/4 c. suet 2 c. apples 2 c. stale bread crumbs 3 eggs 3/4 c. brown sugar 1/2 c. milk 1 tsp. salt Rind and juice of 1 lemon 1/2 c. raisins

Put the suet, apples, peeled and cored, and the bread crumbs through the food chopper. Beat the yolks of the eggs and add these with the sugar, milk, salt, and grated rind and juice of the lemon. Chop the raisins and add to the mixture. Beat the egg whites and fold these into the mixture. Pour the mixture into buttered molds and steam for 3 to 4 hours. Serve with any desired sauce.

52. STEAMED FIG PUDDING.—A steamed pudding made according to the recipe here given never fails to please. As the name, steamed fig pudding, indicates, it is supposed to have chopped figs added to it, although raisins will answer if figs cannot be obtained.

STEAMED FIG PUDDING (Sufficient to Serve Twelve)

1/2 c. butter 1/4 c. sugar 1 c. molasses 1 c. milk 2-1/2 c. flour 1/2 tsp. cinnamon 1/4 tsp. nutmeg 1/2 tsp. soda 3 tsp. baking powder 1/2 c. chopped figs or raisins

Cream the butter and add the sugar, molasses, and milk. Mix and sift the dry ingredients and stir these into the mixture. Fold in the chopped figs or raisins and steam in buttered molds for 2 to 3 hours, depending on the size of the molds. Serve hot with any desired sauce.

53. FRESH FRUIT PUDDING.—During berry or cherry season fresh-fruit pudding is an excellent one to make. This pudding is prepared in much the same way as a cake mixture, is combined with the fruit selected, and is then either steamed or baked.

FRESH-FRUIT PUDDING (Sufficient to Serve Six)

1/4 c. butter 1/4 c. sugar 2 c. flour 1/4 tsp. salt 3 tsp. baking powder 1-1/4 c. milk 2 egg whites 1 c. berries or stoned cherries

Cream the butter and add the sugar. Sift together the dry ingredients and add these alternately with the milk. Beat the egg whites and fold these in. Place a layer of dough in the bottom of a buttered baking dish, put a layer of fruit on top of this, add dough next and then fruit, and have a final layer of dough on top. Cover tight and steam for 1-1/2 or 2 hours or bake without the cover in a moderate oven for about 45 minutes. Serve with a fruit or a hard sauce.

54. COCONUT PUFF.—A light pudding to which shredded coconut is added to give flavor is a satisfactory dessert for a heavy meal. As it is baked in muffin pans, it may be served in a dainty manner.

COCONUT PUFF (Sufficient to Serve Eight)

1/2 c. butter 1 c. sugar 2 eggs 2 c. flour 1/2 tsp. soda 2 tsp. baking powder 1 c. sour milk 1/2 c. shredded coconut

Cream the butter and add the sugar. Beat the yolks of the eggs and add them. Sift the dry ingredients with the flour and add alternately with the milk. Fold in the coconut. Beat the egg whites until stiff and fold them in. Bake in buttered muffin pans in a quick oven for 20 minutes. Serve with coconut or any desired sauce.

55. COTTAGE PUDDING.—When a simple baked pudding is desired, the housewife almost instinctively turns to cottage pudding. This pudding has been a favorite in the household for years and may be eaten by young or old. It is not very rich, and so should be served with an appetizing sauce.

COTTAGE PUDDING (Sufficient to Serve Eight)

1/4 c. butter 1/2 c. sugar 1 egg, well beaten 1 1/2 c. flour 3 tsp. baking powder 1/2 c. milk 1 tsp. vanilla

Cream the butter, add the sugar, and beat the egg and add it. Sift the flour and baking powder together and add alternately with the milk. Add the vanilla. Bake in a loaf-cake pan and serve hot with lemon, fruit, or chocolate sauce.



56. CHOCOLATE BREAD PUDDING.—To the majority of persons the flavor of chocolate is always pleasing. In chocolate bread pudding, this flavor is well blended with the ingredients. This pudding, when baked, may be cut into slices, as shown in Fig. 27, and then daintily served with either hard or custard sauce.

CHOCOLATE BREAD PUDDING (Sufficient to Serve Eight)

2 c. stale bread crumbs 4 c. milk 1 sq. unsweetened chocolate 1/2 c. sugar 2 eggs 1/4 tsp. salt 1 tsp. vanilla

Soak the bread crumbs in 3 cupfuls of the milk. Melt the chocolate in a saucepan and add the sugar and the remaining cup of milk. Cook until the mixture is smooth and add this to the bread and milk. Beat the eggs and add them. Add the salt and vanilla. Pour into a buttered baking dish and bake for about 45 minutes in a moderate oven. Cut into slices and serve with hard or custard sauce.

57. CHOCOLATE PUDDING.—Baked chocolate pudding provides another way in which to serve a dessert in which chocolate flavor predominates. This pudding, because of its food value and the pleasing way in which it may be served, is sure to answer for any meal in which a pudding dessert is desired.

CHOCOLATE PUDDING (Sufficient to Serve Eight)

1/4 c. butter 3/4 c. sugar 2 eggs 1-1/2 c. milk 1-1/2 c. flour 3 tsp. baking powder 1/4 tsp. soda 1-1/4 sq. unsweetened chocolate 1-1/2 tsp. vanilla

Cream the butter, add the sugar, and beat the yolks of the eggs and add them. Add the milk alternately with the flour, which has been mixed and sifted with the baking powder and soda. Melt the chocolate in a saucepan and add. Beat the whites of the eggs until stiff and fold them into the mixture. Flavor with the vanilla. Bake in a pan that will leave a space in the center. It will require about 45 minutes to 1 hour for the baking. Remove from the pan, fill the center with whipped cream, and serve with chocolate sauce.

58. BOSTON CREAM PIE.—Boston cream pie is a dessert that can be made up with some of the recipes already given. It is a favorite dessert with many people and is very high in food value.

To make Boston cream pie, first bake two layers, each about 1 inch thick, in round pans, using the plain-cake or cottage-pudding recipe. Then, between these layers, put a filling about 1/2 inch thick. This filling should preferably be the one used for cream puffs, although any similar filling stiff enough to stand up well may be used instead. Cover the top layer with 1/2 to 1 inch of slightly sweetened and flavored whipped cream. The cake should not be put together until both the layers and the filling have cooled.

EXAMINATION QUESTIONS

(1) In what general way does the thickness of the dough mixture for large cakes differ from that for small cakes other than cup cakes?

(2) (a) In baking small cakes, how does the oven temperature required compare with that required for large cakes? (b) How does the length of time required for baking large and small cakes differ?

(3) If the time for baking small cakes is divided into halves, what should occur in the second half?

(4) Where should the pans for the baking of small cakes be placed in the oven?

(5) Describe an original way of decorating cup cakes.

(6) Describe two classes of cookies.

(7) What precaution must be taken with regard to the flour used in the mixing of cakes?

(8) How thick should the dough be rolled for: (a) cookies? (b) ginger snaps?

(9) Describe the baking of cookies.

(10) Describe the frying of doughnuts and crullers.

(11) Describe a method of removing the excess fat from the surface of doughnuts after they are fried.

(12) By what methods may puddings be cooked?

(13) With what kind of meal and during what kind of weather should heavy, rich pudding be served?

(J4) Of what value are pudding sauces?

(15) (a) Describe the method of steaming pudding. (b) How may the surface of steamed puddings be made dry?



PASTRIES AND PIES

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REQUIREMENTS FOR PASTRY AND PIE MAKING

NATURE OF PASTRIES AND PIES

1. Pastry is a shortened dough that is made of flour, water, salt, and fat and used in the preparation of desserts. Chief among these deserts are pies. These are made by baking foods between two crusts of pastry or with a single crust, which may be an upper or a lower one. Originally pies were not intended for desserts. Rather, they were used as the main dish of the meal, as they contained a filling of meat or fish and vegetables. Such pies are still made, but they are not usually the ones intended when pastry for pies is mentioned. It should therefore be understood that the pastry considered in this Section is that which is used with sweet fillings and employed particularly in the making of pies and similar foods that are used for desserts.

Some cooks, especially the French ones, regard as pastry such foods as certain small cakes, the paste used for cream puffs and eclairs, and the sweetened breads made with yeast, such as brioche. In reality, such desserts resemble cakes in use more than they do pastry, and for this reason are discussed in connection with them.

2. Pastry desserts may be made in various fancy shapes for individual servings or in pies that will serve five or six persons. Pies having one crust usually contain a filling that consists of a custard mixture, a mixture thickened with corn starch or flour, or occasionally a fruit mixture. Some pies also have a top crust covering the filling, and when this is the case a fruit filling, either fresh or cooked, is the kind that is generally used.

3. Because of the nature of the materials used in the preparation of pastry desserts, the finished product is necessarily high in food value. For instance, starchy material is provided by the flour, fat by the shortening, and sugar in comparatively large amounts by the filling, whether it be fruit of some kind or a material resembling custard. This fact, rather than the taste or the appetite, should aid in determining whether or not pastry desserts should be included in a meal. While the popularity of such desserts causes them to be used somewhat indiscriminately, their use should always be governed by the nature of the rest of the meal. Thus, if the other dishes served provide enough food value, then a dessert lighter than pie should be chosen; but if the rest of the meal is not sufficiently high in this respect, a wholesome pastry dessert will generally prove to be a wise selection.

4. It is true, of course, that every person must determine for himself whether or not pastry desserts are wholesome enough to be eaten by him. Indigestion is almost sure to result from heavy, soggy, imperfectly baked pastry, because the quantities of fat it contains may be slow to digest and much of the starchy material may be imperfectly cooked. Consequently, it is often not the pie itself but the way in which it is made that is responsible for the bad reputation that this very attractive dessert has acquired. If the correct method of making pastry and pies is followed and the ingredients are handled properly in the making, the digestibility of the finished product need give the housewife very little concern. As a rule, a little experience is needed in order that good results in the making of pastry dishes may be attained, but one who becomes efficient in the other phases of cookery should have no difficulty with foods of this kind.

5. Detailed instructions regarding the making of pastry desserts are given throughout this Section, but if the greatest degree of success is to be attained, it will be well from the very beginning to understand a few general rules that apply to this work. In the first place, the ingredients must be of the right sort and as cold as possible; then they must be handled and combined with dexterity; and, finally, a hot oven must be provided in order that these foods may be properly baked.

INGREDIENTS USED FOR PASTRY

6. The ingredients used in pastry making are neither numerous nor complicated, usually including only flour, salt, shortening, and liquid. If these are correctly combined, they will be all that is required to make a pastry that is light, flaky, and crisp. Occasionally a recipe requiring baking powder will be found and sometimes eggs are called for in mixtures of this kind, but neither of these ingredients is required for successful pastry making. Baking powder may be an advantage when it is used by one who is not experienced in the handling of pastry mixtures, for it helps to make pastry lighter. However, only a small quantity of this ingredient should be used, as a very little will bring about the desired result.

7. FLOUR FOR PASTRY.—Pastry flour is the most desirable for pastry making. It is made from winter wheat, which, as has already been explained, contains less gluten and therefore lacks the gummy consistency of bread flour. For puff paste, which is prepared so as to hold air between thin layers of pastry, bread flour is often used because it retains air better. Flours made of other cereals may also be used. Pastry made of such flours is more difficult to handle, but good results may be obtained if patience and care are exercised. When corn flour, rice flour, and barley flour are used as part of the flour for pastry, it will be found that less shortening is needed than when wheat flour alone is used. The dark flours, such as barley, produce a pastry that is dark in color, but this is no particular disadvantage so long as the quality is not impaired.

No matter what kind of flour is used for the pastry, it should be as dry as possible. At times, putting the flour in a warm oven and allowing it to dry will prove to be advantageous. However, flour so treated should be cooled before it is used, since the cooler the ingredients are the better will be the pastry.

Cereal products of different kinds, such as corn meal, for instance, may be moistened, spread into pans in thin layers, and then baked. The shells thus produced may be filled with various kinds of filling and used very successfully. Such shells, however, can scarcely be considered as real pastry.

8. SHORTENING FOR PASTRY.—A solid fat, that is, one that will remain solid at ordinary room temperature, is the best shortening for pastry making. Oils of various kinds may be used, but in most cases the results are not so successful. If pastry is to have the desired flakiness, the shortening must not be broken into such minute particles and the flour must not be saturated with fat, as is more likely to be the case if oil is used in place of solid fat. In addition to being solid, the fat should be just as cold as possible.

Butter is the fat that is used for puff paste, but for other varieties of pastry almost any desirable fat may be utilized. Lard has always been a particular favorite for pastry making; still, for ordinary pastry making, there are various combinations of fat of both animal and vegetable origin which serve the purpose.

Certain fats left over from various cooking processes in the home can be utilized to advantage in the making of pastry. Chicken fat is a very satisfactory one. A mixture of lard and tried-out beef suet also makes an ideal fat for pastry, the hard flakiness of the suet being particularly desirable. In fact, almost any fat without a disagreeable odor or flavor may be used as all or part of the fat required. As has already been learned, fats may be clarified and freed of their odor by first heating them and then allowing a few slices of raw potato to become hot in them.

9. LIQUID FOR PASTRY.—Water is the only liquid used in pastry making. Water in which small pieces of ice are allowed to melt is especially desirable for this purpose, but if ice cannot be obtained, the water used should be as cold as possible.

10. PROPORTION OF INGREDIENTS.—The proportion of ingredients for the making of pastry varies with the kinds of flour used and the kinds of pastry desired. Some varieties can be made with a comparatively small amount of fat, while others require a large amount. The use to which the paste is to be put will determine the proportion of fat to be used. It varies from the minimum amount of one-sixth as much fat as flour, by measure, or one-third, by weight, which is the proportion for economy paste, to one-half, by measure, or an equal amount by weight, which is the proportion used in the making of puff paste. For the ordinary preparation of pies, an amount midway between the two extremes is usually sufficient, while oftentimes less may be used to advantage. It should be remembered that fat is the most expensive ingredient in pastry making and should be used with discretion.

11. The amount of liquid in proportion to the amount of flour is about one-fourth, by measure, for, as is explained in Hot Breads, pie crust is an example of a stiff dough, and such dough requires four times as much flour as liquid. However, liquid should be added to the other ingredients until the correct consistency is obtained, regardless of the quantity used. The consistency is not right until the flour and the fat cling together in such a way that the mixture may be rolled out to form the crust for a pie. The less liquid used to accomplish this condition, the flakier will be the crust when it is baked. More skill is required in the handling of pastry when the smallest amount of water that can possibly be used is added, but the results achieved usually justify the care that is taken.

UTENSILS FOR PASTRY MAKING

12. The utensils needed for pastry making are few in number and simple in use. They consist of a mixing bowl, two case knives, a spatula, a rolling pin, a flour sieve, two measuring cups, two measuring spoons, and pie tins. Fig. 1 shows the way in which these necessary utensils as well as the required ingredients for pastry should be placed so as to be handy for the person who is to use them. It will be well to observe the placing of these, for much depends on their convenient arrangement. The kind of utensils to use requires consideration, also.



13. A bowl of any description may be used for the mixing, the usual cake-making bowl being very satisfactory. As the illustration shows, this utensil should have a round bottom, as the ingredients may be kept together better in such a bowl than in a pan of another kind. The two case knives are needed for mixing the ingredients in the bowl, and the spatula is used in handling the paste. The rolling pin, which is used for rolling out the dough to the required thickness, may be made of any material, but it should be one that will revolve while the handles remain stationary. With such a utensil it is possible to procure a lighter touch than with one that has fixed handles. The flour sieve is an absolute necessity, because the flour for pastry must be made as light as possible by sifting. One of the measuring cups is needed for the flour, or dry ingredient, and the other for the water, or wet ingredient. The two measuring spoons, which should be of different sizes, are used for measuring the salt and the shortening.

The kind of pans to use for pies depends largely on the opinion of the person making the pies. Ordinary tin pans will answer the purpose, but aluminum, baking-glass, or earthenware pans will prove to be more satisfactory because they retain the heat longer than do pans made of other materials. If desired, enamelware pans may be used, but this material chips easily and consequently is not very satisfactory.

The enamel top of a pastry table or the zinc-covered or vitrolite top of a kitchen cabinet will be satisfactory for the rolling out of the pastry, as will also a hardwood molding board. Whichever one of these is used should, of course, be perfectly clean and dry.

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PASTRY AND PIE MAKING

METHODS OF MIXING PASTRY

14. Several methods of mixing the ingredients used in pastry are followed, each one producing a different effect in the finished product. The method employed in the making of plain pastry, such as is commonly used for pies, consists in first mixing the shortening and the flour and then adding the liquid.

Another method is adopted for pastries that are intended to be somewhat flakier and of a little better quality than plain pastry. In this method, half of the fat is mixed with the flour and the water is then added to the mixture. With this done, the dough that is formed is rolled out, the remaining fat placed on it, and the pastry then folded and rolled repeatedly in such a way as to incorporate all the fat.

Still another method is followed when puff paste or fancy pastry dishes are desired. Only a very small quantity of fat is mixed with the flour or flour alone is prepared. Water is then added and the mixture is kneaded until it becomes smooth and elastic. When the kneading is done, the dough is rolled out in a certain shape, the fat is placed on it, and, after it is folded over the fat, it is put through a series of foldings and rollings until all the fat is incorporated.

The first and the third of these methods are explained and illustrated here in detail, so that the housewife ought not have any difficulty in producing splendid results. As the second method is practically a combination of the other two, familiarity with them will insure success with it.

Pastry ingredients may be mixed by methods that differ from the three just mentioned. One of these is illustrated in the method given later for the making of easy pastry. This seems to be a complete reversal of the rules observed in making pastry in the usual ways. The water is hot and the fat is melted in it. The flour is added to the liquid and the fat instead of the liquid being added to the flour and the fat. In spite of the fact that all this appears to be contrary, the results obtained by this method are satisfactory.

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PASTRY FOR PIES

MAKING AND BAKING

15. PROCEDURE IN MAKING PLAIN PASTRY.—The first step in the making of plain pastry consists in sifting the flour with the salt into the mixing bowl. After this has been done, the fat should be worked into the flour, an operation that may be accomplished in three ways.

The method most commonly adopted is to work in the fat with the fingers; but this plan has its disadvantages in that it is not a very agreeable way and the fat becomes so warmed by the higher temperature of the fingers that it is liable to impair the finished product.

Again, some persons mix the fat with the flour by means of a fork, using this utensil to crush the lumps of fat against the sides of the bowl.



By far the most satisfactory method and the one that produces the best results is that shown in Fig. 2. Put the required amount of fat into the bowl containing the flour and the salt, and then, with two knives, as shown, cut the fat into the flour until the particles of fat are about the size of a small pea. As can readily be seen, this method, which is perhaps as speedy as any method that may be adopted, has the advantage of being entirely sanitary.

16. The next step is that of adding the liquid to the mixture of flour and fat. Heap the particles up in the center of the bowl, make a depression in the mixture, and, as shown in Fig. 3, pour the water into this in a thin stream, stirring the mixture all the time with a knife or a spatula. Be careful to add just enough water to make the mass of fat and flour barely cling together. As soon as the water has been added, gather the mixture into a mass preparatory to rolling it out on the board.

17. At this point, flour the molding board or other surface slightly, shape enough of the dough mixture to cover a pie pan into a rounded mass, and place it on the floured space. Then, as shown in Fig. 4, roll it out with the rolling pin until it is about 1/8 inch in thickness, using a light, careful motion and keeping the piece of dough as nearly round as possible, so that it will fit the pan it is intended to cover.



When the rolling has been completed, roll the edge of the pastry over the rolling pin, hold it carefully over the pie pan, and, as shown in Fig. 5, unroll it gradually so that it will fall in the right place and cover the pan properly. With the paste in the pan, press it lightly with the fingers in order to make it cling closely to the bottom and the sides. Then, as shown in Fig. 6, trim the paste evenly by running a knife around the edge of the pan. When this is done, the pan is properly covered with paste for a one-crust pie or with the bottom crust for a pie that is to have two crusts.



18. In case a one-crust pie is to be made, the kind of filling to be used determines whether the crust should be baked first or not. For pies that require comparatively long baking, such as pumpkin pie, for instance, the raw crust is filled with the mixture and the two, crust and mixture, are then baked in the oven together. However, if the filling is one that does not require baking for any length of time, that is, time sufficient to bake the pastry, or if the filling requires a temperature that would be too low to bake the pastry, the crust should be baked first. In such an event, it is necessary to prick very thoroughly the bottom and the sides of the crust with a fork, as shown in Fig. 7, so that the air that is confined in the pastry will not make bubbles by pushing the pastry up as it expands in baking. A perforated pie tin is an advantage in the baking of shells or single-crust pies, for it prevents the air from becoming confined between the pan and the crust and producing air spaces that would cause blisters to form as the pie is baked. If desired, the crust may be placed over the back of the pan and baked, thus forming a shell that may be filled with a cooked filling and served.



19. When a double-crust pie is to be made, place the filling, which is usually fruit, on the bottom crust, but do not prick the crust in the manner just described. With this done, roll out the top crust and, as shown in Fig. 8, mark it with a knife in any design. The design serves as an outlet for the steam that generally forms inside of the pie as the filling cooks; if no provision is made for the steam to pass out, it will push up the crust and thus spoil the appearance of the pie. Next moisten the edge of the lower crust with a little water, putting it on with the finger, as shown in Fig. 9. Then carefully pick up the marked crust, place it over the filling, and press it down so that the edges of the bottom and the top crust cling together well. In applying the top crust, be careful not to stretch it. If it is put on loosely and pressed down on the edge of the lower crust without being pulled, the contents will not be so apt to cook out of the pie. Trim off the uneven edge with a knife and finish the edges of the top and bottom crusts in any desired way. This may be done by fluting the edge with the fingers or, as shown in Fig. 10, making marks with the tines of a fork. When this has been completed, the pie is ready to bake.



20. BAKING THE PLAIN-PASTRY MIXTURE.—As soon as the pie or other pastry dessert has been prepared, the next step is to bake it. To produce the best results, the pastry should be baked as quickly as possible; consequently, a hot oven is necessary. The baking can be accomplished most successfully in the case of a single crust baked without the filling or a pie containing a mixture that does not require long cooking. Otherwise, the temperature must be sufficiently low to cook the filling so that it will be palatable, and for this reason the pastry is not baked under entirely ideal conditions. The correct temperature for most pastry is from 500 to 600 degrees; that is, the oven should be just about as hot as it can be made. The length of time required for the baking depends entirely on the heat of the oven and the contents of the pie. It should be remembered, however, that to be properly baked, the crust should be neither burned nor pale looking when taken from the oven, but should be a golden brown. Fig. 11 shows a two-crust pie that has had just the right amount of baking.



21. When the filling of the pie does not require so much baking as the crust, it is well to bake the crust partly before putting the filling in. This is particularly advisable in the case of custard pie, for the custard is put in as an uncooked mixture and requires the low temperature necessary for solidifying eggs without causing them to curd. On the other hand, pies containing certain kinds of filling must be baked slowly. When this condition exists, it is advisable to start the baking in a very hot oven, so that the crusts will have the benefit of the high temperature. Then the heat should be gradually reduced until the filling will cook and the crust will not burn.



22. Often, especially in the baking of fresh berry or cherry pie, the juice that forms inside the pie cooks out. This is a condition that must be overcome if satisfactory pies are to be the result. Various means of preventing it have been suggested, but one of the successful ones consists in rolling a small piece of paper into a funnel shape, leaving both ends open, and inserting the small end in one of the openings in the top crust. This arrangement provides a vent for the steam, and so the juice is less likely to cook out of the crust while the pie is baking.

UTILIZING LEFT-OVER PASTRY

23. In making pies, it is well to mix only the quantity of paste that is desired for the number of pies to be made. Usually, 1-1/2 cupfuls of flour will make sufficient paste for one double-crust pie, provided the pan in which it is made is not too large. In case it is necessary to make fresh pie on two consecutive days, a good plan is to make at one time enough paste for both days, for what remains after the first pie is made may be allowed to stand in the refrigerator or some other cool place. Then it may be rolled out on the second day and used in exactly the same way as on the first. However, it is a rather difficult matter to make the exact amount of paste for the pies needed. If nothing more remains, there are usually small scraps left over from the trimming of the edge. These should by all means be put to some good use, for the material is equally as good as that which has been used in the pie and there is no reason why it should be wasted.

24. TARTS.-A very good way in which to utilize these scraps is to make tarts of various kinds and shapes out of them. There are a number of attractive ways in which jam, jelly, marmalade, fruit butter, fresh fruits, apple sauce, stewed prunes, or other cooked or canned fruit may be utilized for the making of tarts. These little pastry desserts are the delight of children, most of whom may be permitted occasionally to eat such a satisfactory delicacy.

25. Before attempting to use the pastry scraps, work them together with the hands. Then roll the piece out with the rolling pin until it is the required thickness and cut it out in the shape desired. To make a simple variety of tart, cut two rounds of the paste with a cooky cutter. In one of these, whichever is to be used for the top, make three or four small holes, using a thimble or some other small cutter. Bake these shapes in the oven separately, and after baking spread the whole one with jelly or jam and over this place the one containing the holes.



26. Another attractive way in which to make tarts is to cut rounds of the paste, as shown in Fig. 12, cover small pans with these rounds, and then bake them. Upon taking them from the oven, remove them from the pans and fill them with any desired filling in the form of stewed fruit, jam, custards, etc. If canned or stewed fruit is used, cook it down until it is somewhat thick. These little tarts are delicious when they have had a spoonful of meringue baked on the fruit or are served with a spoonful of whipped cream.

27. Still another variety of tart may be made with very little trouble. Cut the rolled paste into pieces about 4 inches square, and, on a triangular half of the square, place several spoonfuls of fruit with additional sugar, if necessary, and add a little flour to thicken the juice that forms. Fold the other triangular half over the fruit to cover it, turn the edges of the bottom half over the edges of the top, and press them down to keep the fruit from running out. Set in the oven and bake until the paste is brown and the filling of the tart is cooked.

28. SMALL PIES.—Sometimes there may be enough paste remaining to make one crust for a small pie. In such an event, cover the pan with the paste, add a fruit filling of some kind, such as cranberries, apple sauce, marmalade, or fruit butter, and then, out of the scraps that remain, cut several narrow strips and place them over the filling. Such an arrangement makes an agreeable change in the appearance of this dessert.

29. CHEESE STRAWS.—Small pieces of pastry that are left over may also be used to make cheese straws, which are one of the accompaniments often served with salads. To make them, roll grated cheese into the mixture until it is well blended. Then roll out the paste until it is about 1/4 inch thick, cut into narrow strips of the desired length, and bake in a hot oven.

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RECIPES FOR PASTRY AND PIES

PASTRY

30. Several recipes for pastry that may be used in pie making are here given. These recipes differ as regards the ingredients used and will serve to offer variety in the making of pie crust. With the exception of the recipe for easy pastry, the principles of pastry making already set forth apply to all these recipes alike.

31. PLAIN PASTRY.—Pastry made according to the accompanying directions is the kind that is most frequently used. It requires only a medium amount of shortening, and wheat flour is used in its preparation. It is very satisfactory for any kind of pie desired.

PLAIN PASTRY

1-1/2 c. flour 1 tsp. salt 1/3 c. shortening 1/4 to 3/8 c. water

Sift the flour and salt into a mixing bowl. Chop the shortening into the flour with knives. When the fat has been chopped into pieces the size of a small pea, add sufficient cold water to make all the particles adhere, mixing them together with a case knife. There should not be enough water added to make the paste stick to either the bowl or the knife. Divide the mass into halves and press each into a round piece with the fingers. Flour the board slightly and roll out about 1/8 inch thick for the pie crust.

32. ECONOMY PASTE.—When both wheat flour and fat must be saved, economy paste should be tried. Barley flour is substituted for part of the wheat flour, and this with the wheat makes an excellent combination.

ECONOMY PASTE

1 c. wheat flour 1/2 c. barley flour 1/2 tsp. salt 1/4 c. shortening 1/4 to 3/8 c. water

Sift the flour and salt into a mixing bowl. Chop in the shortening until it is in particles about the size of a small pea. Add water until the mass will cling together. Roll into sheets about 1/8 inch thick for pie crust.

33. QUALITY PASTE.—The accompanying recipe gives directions for a very good quality of paste. As will be noted, the lard, which is used for part of the shortening, is added to the flour, and the butter, which forms the other part, is worked into the dough. If the directions here given are carefully followed, excellent results can be expected.

QUALITY PASTE

2 c. flour 1/4 tsp. salt 1/4 c. lard 1/3 to 1/2 c. water 1/2 c. butter

Sift the flour and salt into a mixing bowl. Add the lard and chop very fine. Add enough water to make a stiff dough. This will require just a little more water than the pastes previously given. Roll the paste in a rectangular form, spread the butter evenly over the paste, and fold so as to make three layers. Turn half way round and roll out so as to make a rectangle in the opposite direction. Fold, turn, and roll in this way four times, handling the rolling pin and paste as lightly as possible. Use to cover the pan and bake in a quick oven.

34. SOUR-CREAM PASTRY.—A slightly different kind of pastry can be made by using sour cream for the liquid and adding a small quantity of soda to neutralize the acid in the cream. Besides providing a means of using up cream that has become sour, this recipe makes a pastry that appeals to most persons.

SOUR-CREAM PASTRY

1 1/4 c. flour 1/3 tsp. salt 1/4 tsp. soda 3 Tb. shortening 1/4 to 3/4 c. thick sour cream

Sift the flour, salt, and soda together in a mixing bowl. Chop in the shortening and add the cream. Knead the paste slightly and after taking it out on the board, divide it into halves. Proceed in the usual manner for making pastry.

35. EASY PASTRY.—A departure from the usual kind of pastry is easy pastry, directions for which are given in the accompanying recipe. It is more moist and a little more difficult to handle than pastry made in the usual way; consequently, it is more ideal for single-crust pies than for double-crust ones. Besides being easy to make, pastry of this kind will stand a great deal more handling without injury than any other kind. It may be placed on the pan and patted out where it seems too thick or patched where it pulls apart. The amounts given here will make one double-crust pie or two single-crust pies of medium size.

EASY PASTRY

1/2 c. fat 1/4 c. boiling water 1 3/4 c. flour 1/4 tsp. baking powder 1/2 tsp. salt

Measure the fat into a mixing bowl, pour the boiling water over it, and stir until all the fat is softened and melted. Sift together the flour, baking powder, and salt, and stir into the water and fat. Divide into two portions and roll for crusts. If the crusts are to be baked before they are filled, prick them well with a fork to prevent the formation of bubbles.

DOUBLE-CRUST PIES

36. As has already been learned, double-crust pies are pies that have both a bottom and a top crust and contain a filling of some kind. The amounts given in the recipes for pastry are sufficient to make the two crusts required for pies of this kind. Any of these recipes may be followed, depending on the variety of pastry desired.

37. APPLE PIE NO. 1.—To make the best possible apple pie, tart apples should be used, for besides giving a good flavor they cook soft inside the pie much more readily than do apples that are more nearly sweet. If sour apples cannot be obtained, lemon juice sprinkled over the apples after they are placed in the crust will help to make them tender. The amount of lemon juice depends, of course, on the sourness of the apples. Any desirable spices may be used for flavoring, cinnamon and nutmeg being the most popular ones. If the apples are very juicy, a little flour mixed with the sugar and sprinkled over them will help to thicken the juice, but usually this is not necessary. A little butter dotted over the apples before the top crust is put on also helps to improve the flavor.

For pie, the apples may be cut in as large or as small pieces as desired. However, it is best to cut them into thick slices or about sixteenths, that is, to cut each quarter into four pieces.

APPLE PIE No. 1

1 qt. apples 1/2 to 3/4 c. sugar Salt 1/2 tsp. cinnamon or 1/4 tsp. nutmeg Lemon juice

After the pan has been covered with the paste, peel the apples, cut them into pieces of the desired size, and place them into the paste in sufficient quantity to heap the pan. In the process of cooking, there will be a certain amount of shrinkage caused by the apple juice filling in the spaces as the apples cook and soften; therefore, in order to have a pie thick enough when it is baked, the apples must be heaped in the pan before baking. Sprinkle the apples with the sugar, to which has been added the nutmeg or the cinnamon. Sprinkle lightly with salt, add 1 teaspoonful of lemon juice, and, if the apples seem dry, a few tablespoonfuls of water. Dot with butter, wet the edges of the under crust, and place the top crust in position. Bake for about 45 minutes in a moderate oven.

38. APPLE PIE NO. 2.—Another variety of apple pie is made by cooking the apples, putting them between crusts, and then baking the whole. This pie does not require so much time in the oven, but it needs a hot oven. It has a somewhat richer flavor than the preceding pie, due to the brown sugar used in making it.

APPLE PIE No. 2

Apples 1/3 c. water 2/3 c. brown sugar Cinnamon

Prepare the required number of apples for one pie, place in a baking dish with the water and brown sugar, and bake in the oven until the apples are tender and the water has sufficiently evaporated. This should be done in a slow oven, so as not to burn the apples and to give them rather long cooking. Remove from the oven, place on the lower crust, sprinkle with cinnamon, and cover with the upper crust. Bake in a hot oven until the crusts are sufficiently baked and brown.

39. BERRY PIE.—Blackberries, blueberries or huckleberries, and red and black raspberries may be used for pie in the same way by merely varying the amount of sugar with the sourness of the berries. For instance, blackberries will probably require a little more sugar than raspberries, while blueberries will require the least.

BERRY PIE

3 to 4 c. berries 1/2 to 3/4 c. sugar 3 Tb. flour Pinch of salt

Look the berries over carefully and remove any spoiled ones, leaves, and stems. Wash thoroughly and fill the lower crust. Add the sugar mixed with the flour and salt. Cover with the top crust and bake for about 30 minutes in a moderately hot oven.

40. CHERRY PIE.—Both sweet and sour cherries may be used for making pie, but sour cherries are by far the more desirable. Their only disadvantage is that they require a rather large amount of sugar. Cherries used for pies should always be seeded. Canned cherries may be used for this purpose as well as fresh ones, but they are not so delicious. The proportion of sugar used for making cherry pie will, of course, need to be varied according to the sourness of the cherries used.

CHERRY PIE

4 c. seeded cherries 1 1/4 c. sugar 4 Tb. flour Pinch of salt

Fill the lower crust of the pie with the cherries. Mix the sugar, flour, and salt and sprinkle over the top. Moisten the edge of the lower crust, place the top crust in position, and bake in a moderately hot oven for about 30 or 35 minutes.

41. PEACH PIE.—Fresh peaches make a very delicious pie. Canned peaches may be used as well, but they do not make so good a pie. Less sugar will be needed if canned peaches are used instead of fresh ones because they are usually canned with sugar. Clingstone peaches may be used rather advantageously for making pie because the fact that they cannot be cut from the stones in uniform pieces makes less difference for pie than for serving in almost any other way.

PEACH PIE

1 qt. sliced peaches 3/4 c. sugar Pinch of salt 3 Tb. flour

Fill the lower crust with the sliced peaches and sprinkle with the sugar, salt, and flour, which have been previously mixed. Moisten the edge of the lower crust, cover with the top crust, and bake in a moderately hot oven for 30 to 40 minutes. Peach pie served hot with whipped cream makes a very delicious dessert.

42. THICKENING JUICY FRUITS FOR PIES.—When particularly juicy fruit, such as berries, cherries, peaches, etc., is used for pie, flour or other starchy material must necessarily be used to thicken the juice and thus prevent it from running out when the pie is served. If the fruit is very sour, a proportionately larger quantity of flour will be necessary. This is due to the fact that the acid of the fruit reduces the starch in the flour to dextrine, and this form of carbohydrate does not have so much thickening power as the starch in its original form had.

The same thing takes place when browned flour is used in making sauce or gravy. As experience will prove, browned flour must be used in greater quantity than white flour or a thinner sauce will be the result. The browned flour and the flour cooked with the acid of fruits are similar so far as their thickening power is concerned, for the one is reduced to dextrine by the application of dry heat or hot fat and the other by moist heat and the presence of acid.

43. RHUBARB PIE.—Rhubarb is practically the first fresh material for pie that can be purchased in the spring and is therefore very much appreciated. The most popular form in which it is served is probably in pie. It requires considerable sugar in order to make it palatable and should be thickened with starchy material so that it will not be too juicy when it is served.

RHUBARB PIE

1 qt. rhubarb 1-1/2 c. sugar 2 Tb. corn starch Pinch of salt

Cut the rhubarb into inch lengths without removing the skin and place in the lower crust. Mix the sugar, corn starch, and salt, and sprinkle over the top. Cover with a top crust and bake in a moderately hot oven for about 35 minutes. If desired, some lemon rind may be grated into the pie to give additional flavor.

44. MINCE PIE.—Mince meat, which is much used for pies during the fall and winter season, is a concoction that finds favor with most people. It may be comparatively simple or it may contain a large variety of ingredients, and in accordance with this variation it may be cheap or expensive. However, the ingredients generally used in this mixture are apples, dried fruits, sugar, molasses, cider, and chopped beef and suet. Other fruits, such as quinces, oranges, and citron, and various spices are also often used for flavoring. The cheaper cuts of meat, such as the neck, shoulder, brisket, etc., are suitable for this purpose, because the meat is ground so fine in making the mince meat that the fact that it was at all tough can be very readily concealed. Such expensive material as citron can be omitted altogether if desired and greater quantities of apples, which are the cheapest ingredient, used. A slight variation in the ingredients does not make any material difference in this mixture and the recipes given are submitted merely as a basis from which to work. If used just as they are given, they will be found to be excellent; but if it is necessary to practice greater economy or if it is not possible to secure all the ingredients called for, they may be varied to suit conditions. The juice from pickled fruits, jelly, or the juice from preserves or canned cherries may be used in any desired proportion in the making of mince meat to replace some of the cider.

45. Mince pie is most palatable when served warm, but it is entirely permissible to make several pies at a time and then warm them in the oven before serving. In this way they may be kept over for several days. Pie of this kind made with the usual ingredients is a heavy dessert, for it contains a certain amount of protein material and is high in fat and carbohydrate. This fact should be taken into consideration in meal planning, so that the dessert may balance properly with the other food.

MINCE PIE

4 lb. beef 15 medium-size apples 4 quinces, chopped 1/2 lb. citron 3 lb. raisins, seeded 6 oranges 2 c. suet 1 lb. sugar 1 c. vinegar 3 c. cider 1-1/2 c. molasses 2 Tb. cinnamon 2 tsp. cloves 2 tsp. nutmeg

Let the beef simmer in sufficient water to cover it well until it is tender, and then allow it to cool in the water in which it was cooked. This broth may be used as part of the liquid in the mince meat if desired. Chop the meat very fine with a chopping knife and bowl or put it through a food chopper. Chop the apples and quinces, cut the citron, and wash the raisins. Squeeze the juice from the oranges and grate the rinds. Force the suet through a food chopper or chop it with a chopping knife. Mix all these ingredients, add the sugar, liquids, and spices, and place in a large vessel. Simmer slowly for 1 hour. Stir frequently to prevent scorching. If the mince meat is cooked in the oven, it is less likely to scorch. Seal in fruit jars the same as for canned fruit and store for future use.

To bake mince pie, fill the lower crust with the mince-meat mixture, place the upper crust in position, and put the pie into a hot oven. Gradually reduce the heat, baking the pie for about 45 minutes.

46. MOCK MINCE PIE.—If a slightly more economical mince pie than the preceding one is desired, the recipe here given for mock mince pie may be followed. The various ingredients in the quantities mentioned will make enough for four or five pies of regular size. To make up more than this is not advisable because the material will not keep so well, nor is it intended to be stored for future use.

MOCK MINCE PIE

2 c. suet 8 apples 8 crackers 1 c. sugar 1 c. molasses 1-1/2 c. corn sirup 2 c. cider 1/2 c. vinegar 1 lb. raisins 1 Tb. cinnamon 1 tsp. cloves 1 tsp. nutmeg 1 tsp. salt

Force the suet and apples through a food chopper or chop them in a chopping bowl. Crush the crackers with a rolling pin and add them. Add the sugar, molasses, corn sirup, cider, vinegar, raisins, spices, and salt. Cook together very slowly for about 1 hour, stirring to prevent burning. If more liquid is required, add cider or some other fruit juice, or, if these are not available, add plain water. Fill the lower crust of the pie with this mixture, cover with the top crust, and start baking in a hot oven, gradually lowering the temperature and continuing to bake for 40 to 50 minutes.

47. MOCK CHERRY PIE.—A pie that closely resembles cherry pie in both flavor and appearance may be had by combining cranberries and raisins. This is an excellent substitute for cherry pie and may be made at times when fresh cherries cannot be obtained and canned cherries are not in supply.

MOCK CHERRY PIE

2 c. cranberries 3/4 c. sultana raisins 3/4 c. water 1 c. sugar 2 Tb. flour 1 Tb. butter

Wash the cranberries and cut them in half. Wash the raisins and mix them with the cranberries. Add the water and cook until the fruit is soft. Mix the sugar, flour, and butter and add to the mixture. Cook until the flour thickens, place the mixture in the lower crust, cover with a top crust, and bake in a hot oven until nicely browned.

48. DRIED-FRUIT PIES.—Dried fruits may be used very successfully for pies if they are properly prepared. At any time that it is impossible to obtain fresh fruits and no fruits have been canned for pie making, dried fruits will prove to be very satisfactory. Dried apples, apricots, peaches, prunes, and raisins make delicious pies. With the exception of raisins, for which a special recipe is given, the same directions may be used for any of the pies made with dried fruits.

Look the fruit over carefully, wash, and put in sufficient warm water to cover. Soak overnight. Put to cook in the water in which the fruit has been soaked and simmer slowly until tender. Sweeten to taste. The filling is then ready for a pie. Fill the lower crust with the stewed fruit, add about 2 tablespoonfuls of flour, unless a large quantity of juice is used, when more flour will be necessary, cover with a top crust, and bake in a hot oven.

49. RAISIN PIE.—Pie in which raisins are used for the filling is one that may be made at any season of the year and that finds favor with most persons. In pie of this kind, spices are used to add flavor.

RAISIN PIE

1-1/2 c. raisins 2 c. water 1/2 c. sugar 4 Tb. flour 1/2 tsp. cinnamon 1/4 tsp. cloves 1/4 tsp. salt

Clean the raisins and soak them overnight in the water. Put to cook in the same water and simmer gently until tender. Mix the sugar, flour, spices, and salt and add to the raisins. Cook until the mixture is thick, fill the lower crust of a pie, cover with the top crust, and bake in a hot oven.

ONE-CRUST PIES

50. Many varieties of pies are made with only one crust, and these usually prove more attractive than those having two crusts. As a rule, the filling is a custard or a corn-starch mixture, but often fruits of various kinds, as well as pumpkin and squash, are used in the making of pies of this kind. Frequently, meringue is used as a covering for one-crust pies; or, if an especially delicious dessert is desired, a thick layer of stiffly beaten and sweetened whipped cream is often added to the pie just before serving. Again, a partly open pie is sometimes made, this being done by putting strips or pieces of paste over the filling before the pie is baked. Individual pies of this kind are attractive for special occasions and may be made to advantage if small pie pans are in supply.

The crust for one-crust pies is often placed over the back of the pan and baked. It is then removed, filled with the desired filling, and returned to the oven to complete the baking. Whether the lower crust should not be baked or should be partly or entirely baked before the filling is put into it depends on the character of the filling and the degree of temperature required to cook it.

51. MERINGUE FOR ONE-CRUST PIES.—Since meringue is often used as a garnish for one-crust pies, the housewife should understand its nature and the proper procedure in its making. When it is correctly made and properly baked, it is very attractive and improves the appearance of the dessert, but failure in these respects is likely to result in a tough, shrunken meringue, which had better be omitted, as it detracts from the appearance of the pie and is not agreeable to the taste.

If an attractive, appetizing meringue is to be the result, the eggs that are used must be in good condition and very cold; also, they must be properly beaten so that there will be no loss of air in manipulating the whites when they are placed on top of the pie mixture. The baking is important, too, both the length of time the meringue remains in the oven and the temperature to which it is subjected having a direct bearing on the finished meringue.

52. To make meringue, first separate the whites from the yolks and chill them thoroughly. Beat them with a fork or an egg whip until they are almost stiff, that is, until they will hold their shape fairly well but will drop from the fork or whip when it is raised. At this point, begin to add the sugar, which, if possible, should be either confectioner's or pulverized, although granulated sugar may be used if the others cannot be obtained. Add the sugar slowly and continue the beating until all of it has been incorporated. The meringue is then ready to place on the filling. It should be remembered that the filling must be partly or entirely cooked before the meringue is applied, so that when the pie is returned to the oven nothing but the meringue will require cooking.



53. The manner in which meringue is placed on pie has much to do with the appearance of the pie. If it is spread on the filling in an even layer, the pie will invariably look stiff and unattractive. By far the better way is to drop it by spoonfuls roughly over the top of the filling, or first to spread a thin layer over the top in order to cover the entire surface and then to drop the remainder of the meringue over this by spoonfuls. Or, it may be forced through a pastry tube into rosettes or frills of any preferred design. The advantage of applying it unevenly rather than in a thin layer is that the rough surface will brown where the spots are high and the depressions will be a lighter brown or white. When the pie has been covered with meringue, set it in a moderate oven and let it bake for 12 to 15 minutes, or until it is properly browned, when it will appear as in Fig. 13. By no means allow the meringue to remain in the oven longer than this, for as soon as the baking is completed, it will immediately begin to shrink and toughen.

MERINGUE FOR PIES

2 egg whites 2 Tb. pulverized or granulated sugar Vanilla or lemon juice

Beat the egg whites according to the directions given, add the sugar slowly, and continue the beating. Then add the flavoring. Cover the filling, place in a moderate oven, and bake for 12 to 15 minutes.

54. BUTTERSCOTCH PIE.—A sweet dessert that is usually a favorite may be had by making butterscotch pie. The necessary ingredients for this kind of pie are few and simple. When served with whipped cream in place of meringue, it makes a very rich and delicious dessert.

BUTTERSCOTCH PIE

1 c. brown sugar 1/3 c. corn starch 1/8 tsp. salt 1 c. water, boiling 1-1/2 c. milk 2 Tb. butter 1/2 tsp. vanilla

Mix the sugar, corn starch, and salt, and add the boiling water to them. Cook until the mixture has thickened and in the meantime heat the milk. Stir in the butter, add the milk, and cook the entire mixture in a double boiler for 15 minutes. Add the vanilla. Pour into the baked pie crust, cover with meringue, and bake in a moderate oven, or cook without the meringue, then cool and cover with whipped cream before serving.

55. CHOCOLATE PIE.—Chocolate corn-starch pudding or chocolate blanc mange thickened with any starchy material and poured into a baked crust makes chocolate pie. This may be made as strong with chocolate as desired, but care should be taken not to make it too stiff or it will be pasty.

CHOCOLATE PIE

2-1/2 c. milk 1 c. sugar 2/3 c. flour 1/8 tsp. salt 1-1/2 sq. bitter chocolate 1 egg 1/2 tsp. vanilla

Heat the milk to scalding in a double boiler. Mix the sugar, flour, and salt and add to the milk. Cook over the flame until the flour has thickened. Return to the double boiler and cook for 10 or 15 minutes longer. Melt the chocolate over hot water and add to the mixture. Beat the egg and add slowly to the mixture, remove from the fire, and add the vanilla. Pour into a baked pie crust, cover with meringue, if desired, and bake in a moderate oven for 10 to 15 minutes. If the meringue is omitted, cool and cover with whipped cream just before serving.

56. COCONUT PIE.—The flavor of coconut added to an already delicious corn-starch custard makes a pie that never fails to tempt the appetite of every one. The crust for a pie of this kind should always be baked in a deep pan.

COCONUT PIE

2 c. milk 1 c. coconut 2/3 c. sugar 1/3 c. corn starch 1/8 tsp. salt 1/2 tsp. vanilla

Put the milk in a double boiler and steep the coconut in it until the milk is hot. Mix the sugar, corn starch, and salt, add to the milk, and cook directly over the flame until the mixture has thickened. Return to the double boiler and cook for 10 or 15 minutes longer. Remove from the heat, add the vanilla, and pour into a baked pie crust. Cover with meringue, if desired.

57. CRANBERRY PIE.—Persons who are fond of cranberries are always pleased when cranberry pie is served. As these berries are somewhat tart in flavor, more sugar than is generally used for pie is needed. Before the berries are put on to cook, they should be cleaned according to the directions given in Fruit and Fruit Desserts.

CRANBERRY PIE

1 qt. cranberries 1-1/2 c. water 2 c. sugar

Cook the cranberries and water in a closed vessel until the skins have cracked and then add the sugar. Cook for a few minutes longer to allow the sugar to dissolve. Pour into an unbaked pie crust and cover with half-inch strips of paste placed over the top to form a lattice effect. Place in a moderate oven and bake until the crust is nicely browned.

58. CREAM PIE.—The plain corn-starch custard mixture used for cream pie may be flavored as desired. The combination of lemon and vanilla is suggested here to give something a little unusual. If the pie is to be eaten at once upon being made, a layer of sliced bananas or other fresh fruit may be placed on the crust and the custard poured over it after being cooked sufficiently not to affect the fruit. In such an event, the meringue must be baked very quickly, or whipped cream may be used in place of it. This pie may be made with one egg if desired.

CREAM PIE

2-1/2 c. milk 1 c. sugar 1/2 c. flour 1/8 tsp. salt 2 eggs 1/2 tsp. vanilla 1/2 tsp. lemon extract

Scald the milk in a double boiler. Mix the sugar, flour, and salt and stir into the hot milk. Cook over the fire until the flour has thickened. Place in a double boiler and cook for 10 or 15 minutes longer. Beat the yolks of the eggs and add them to the mixture. Remove from the heat, add the flavoring, and pour into the baked crust of a pie. Make meringue of the whites of the eggs, cover the mixture, place in a moderate oven, and bake for 10 to 15 minutes.

59. CUSTARD PIE.—Custard pie is made with the usual proportion of milk and eggs necessary for thickening. A dash of nutmeg is considered to improve the flavor and it also makes the surface of the pie a little more attractive.

CUSTARD PIE

3 eggs 3 c. milk 3/4 c. sugar 1/8 tsp. salt 1 tsp. vanilla

Beat the eggs slightly and add the milk, sugar, salt, and vanilla. Partly bake the crust for the custard, but remove it from the oven before it has begun to get crisp. Pour in the custard, place in a moderate oven, and bake until a knife will come out clean when inserted. The custard should by no means be overbaked, as the result will be the same curding that occurs in an ordinary baked custard.

60. DATE CREAM PIE.—Using dates for pie is a rather unusual means of adding them to the diet, but it is a very good one and produces an excellent dessert. If desired, more of the date puree may be added to the mixture that is given in the recipe. The result will be a filling that has more of the date flavor.