32 chapters
26 minute read
Selected Chapters
32 chapters
12 PIES HUSBANDS LIKE BEST AUNT JENNY’S RECIPE BOOK
12 PIES HUSBANDS LIKE BEST AUNT JENNY’S RECIPE BOOK
Copyright 1952—Lever Brothers Company—New York, New York Now anyone can make pies to perfection with Spry’s ‘Water-Whip’ Method!’ Dear Friend: Here is my newest Spry cookbook, with 12 recipes for beautiful pies. I’m so glad you sent for it, and I hope you’ll try every one of them! They’re recipes you can depend on, because they’ve been tested over and over again in the Lever Test Kitchens. What’s more, this book is chock-full of tricks that will make pies the easiest thing you bake! There’s the
1 minute read
Read Chapter
Read Chapter
REGAL CREAM-ON-CHOCOLATE PIE
REGAL CREAM-ON-CHOCOLATE PIE
Make a baked “Water-Whip” Pie Shell , page 19 . Soften 1 teaspoon gelatin in 2 tablespoons cold water . Melt 1 oz. chocolate (cut in pieces) in 1¼ cups milk in top of double boiler; blend with rotary egg beater. Mix ½ cup sugar , 2 tablespoons cornstarch , ¼ teaspoon salt . Add to chocolate mixture and cook until thick and smooth, then cook 15 minutes longer, stirring constantly. Beat 3 egg yolks well. Stir small amount of chocolate mixture into egg yolks, return to double boiler, and cook a few
57 minute read
Read Chapter
Read Chapter
DEEP-DISH BLUEBERRY PIE
DEEP-DISH BLUEBERRY PIE
Make pie dough, using recipe for “Water-Whip” Pie Shell , page 19 . Mix 4 cups fresh blueberries (or blackberries , raspberries , boysenberries , or huckleberries ), ¾ cup sugar , 1½ tablespoons tapioca or flour , ⅛ teaspoon salt , 1 teaspoon lemon juice and put in oblong baking dish, 10″ x 6″ x 2″. Dot 1 tablespoon butter or margarine over berries. Roll pie dough into a rectangle ⅛″ thick. Fit dough over berries, making a crimped edge and pressing it onto edge of dish. Cut slits for steam to es
50 minute read
Read Chapter
Read Chapter
HERITAGE PUMPKIN PIE
HERITAGE PUMPKIN PIE
Make an unbaked “Water-Whip” Pie Shell , page 19 . Mix 1½ cups canned or cooked pumpkin (or squash ), 1 cup firmly packed brown sugar , ½ teaspoon salt , 2 teaspoons cinnamon , 1 teaspoon ginger , 2 tablespoons molasses . Add 3 slightly beaten eggs, 1 cup evaporated milk , and mix thoroughly. Pour into unbaked, unpricked pie shell . Bake in hot oven (425°F.) 40-45 minutes, or until knife inserted in center comes out clean. Serve with sharp cheese or with a topping of whipped cream ....
30 minute read
Read Chapter
Read Chapter
“HIS FAVORITE” APPLE PIE
“HIS FAVORITE” APPLE PIE
Make “Water-Whip” Piecrust , page 15 . Divide dough in half and shape each into a flat round. Roll one half about ⅛″ thick and line a 9″ pie pan. Prepare 6 cups pared, cored thin apple slices . Arrange half of slices in pastry-lined pan. Mix 1 cup sugar [1] , ¾ teaspoon cinnamon , ¼ teaspoon nutmeg , ⅛ teaspoon salt , 1 teaspoon lemon juice and sprinkle half of mixture over apples in pan. Arrange remaining slices on top and cover with remaining sugar mixture. Dot 1 tablespoon butter or margarine
55 minute read
Read Chapter
Read Chapter
DREAMY BANANA CREAM PIE
DREAMY BANANA CREAM PIE
Make a baked “Water-Whip” Pie Shell , page 19 . Scald 2 cups milk in top of double boiler. Mix 3 tablespoons flour , 2 tablespoons cornstarch , ½ cup sugar , ¼ teaspoon salt . Add gradually to scalded milk and cook until thick and smooth, then cook 15 minutes longer, stirring constantly. Beat 3 egg yolks slightly. Stir a small amount of hot mixture into yolks, return to double boiler, and cook a few minutes longer. Add 1 tablespoon butter or margarine , 1 teaspoon vanilla and blend. Cool. Slice
45 minute read
Read Chapter
Read Chapter
OLD-SOUTH BUTTERSCOTCH PIE
OLD-SOUTH BUTTERSCOTCH PIE
Make a baked “Water-Whip” Pie Shell , page 19 . Mix 1¼ cups firmly packed dark brown sugar , ¼ teaspoon salt , 2 tablespoons water in top of double boiler. Boil over direct heat to a thick sirup (about 5 minutes). Blend ¼ cup milk with 4½ tablespoons cornstarch . Add 1¾ cups milk , combine with hot sirup and cook over hot water until thick and smooth, then cook 15 minutes longer, stirring constantly. Beat 3 egg yolks slightly. Stir a small amount of hot mixture into egg yolks, return to double b
56 minute read
Read Chapter
Read Chapter
CRUMBLY TOP APPLE PIE
CRUMBLY TOP APPLE PIE
Make an unbaked “Water-Whip” Pie Shell , page 19 . Mix ¼ cup sugar , ¾ teaspoon cinnamon , ⅛ teaspoon salt , 4 cups pared, cored thin apple slices Arrange apple slices in pie shell Blend ¾ cup firmly packed brown sugar , ¾ cup sifted all-purpose flour . Cut in ⅓ cup butter or margarine with pastry blender or two knives until crumbly. Sprinkle over apples. Bake in moderately hot oven (400°F.) 30-35 minutes. Serve with or without cream ....
29 minute read
Read Chapter
Read Chapter
LUSCIOUS LEMON MERINGUE PIE
LUSCIOUS LEMON MERINGUE PIE
Make a baked “Water-Whip” Pie Shell , page 19 . Mix ½ cup cold water , ¼ teaspoon salt , 7 tablespoons cornstarch . Combine 1½ cups hot water , 1¼ cups sugar in top of double boiler and bring to boil over direct heat. Add cornstarch mixture and cook until thickened; place over boiling water and cook until thick and smooth (15 minutes), stirring constantly. Beat 3 egg yolks slightly. Stir a small amount of hot mixture into yolks, return to double boiler, and cook a few minutes longer. Add ⅓ cup l
45 minute read
Read Chapter
Read Chapter
CHERRY TRELLIS PIE
CHERRY TRELLIS PIE
Make Standard Piecrust , page 16 . Divide dough in half and shape each into a flat round. Roll one half about ⅛″ thick and line a 9″ pie pan. Drain 3 cups canned sour red pitted cherries . Add ⅓ cup canned cherry sirup , 1 cup sugar , 1 teaspoon lemon juice , ¼ teaspoon almond extract , 2 tablespoons tapioca or flour , ⅛ teaspoon salt . Put cherry mixture in pastry-lined pan. Dot 1 tablespoon butter or margarine over cherries. Trim pastry about ½″ beyond pan and turn dough under to make a stand-
46 minute read
Read Chapter
Read Chapter
BEST COCONUT CUSTARD PIE
BEST COCONUT CUSTARD PIE
Make a baked “Water-Whip” Pie Shell , page 19 . Beat slightly 3 eggs and 2 egg yolks or 4 eggs . Add ⅔ cup sugar , ½ teaspoon salt , 2 cups milk , 1 teaspoon vanilla and mix. Strain mixture. Add ¾ cup shredded toasted coconut [2] . Pour into buttered 9″ pie pan. Sprinkle with ¼ teaspoon nutmeg . Place pan in larger pan of hot water. Bake in moderate oven (350°F) 35-40 minutes. Cool custard at room temperature. (Do not refrigerate or custard will stick to pan.) Loosen custard thoroughly from pan
47 minute read
Read Chapter
Read Chapter
CORONATION PEACH PIE
CORONATION PEACH PIE
Make Standard Piecrust , page 16 . Divide dough in half and shape each into a flat round. Roll one half about ⅛″ thick and line a 9″ pie pan. Drain 3 cups canned sliced peaches . Add ½ cup firmly packed brown sugar , ⅓ cup canned peach sirup , 2 tablespoons lemon juice , 2 tablespoons tapioca , flour , or cornstarch , ⅛ teaspoon salt , 1 teaspoon grated orange rind , ¼ teaspoon almond extract . Put peach mixture in pastry-lined pan. Dot 1 tablespoon butter or margarine over peaches. Roll remaini
54 minute read
Read Chapter
Read Chapter
HOT N HEARTY STEAK PIE
HOT N HEARTY STEAK PIE
Fry 1½ cups sliced onions slowly until yellow in ⅓ cup Homogenized Spry . Remove onions and save for later use. Cut 1½ pounds round steak in ½″ pieces and roll in mixture of ⅓ cup flour , 3 teaspoons salt , ¼ teaspoon pepper . Sear in hot Spry until richly browned. Add 3¼ cups boiling water , 1 tablespoon Worcestershire sauce and sprinkle in any of the flour mixture that remains. Cover and simmer until meat is tender (about 1 hour). Add 1 cup raw potatoes , cut in ½″ cubes. Cook 10 minutes longe
2 minute read
Read Chapter
Read Chapter
To make “Water-Whip Pastry” ...here’s all you do....
To make “Water-Whip Pastry” ...here’s all you do....
Put Homogenized Spry in medium-sized mixing bowl and pour over it the boiling water and milk. Then tilt the bowl and break up shortening with a fork. Whip with rapid cross-the-bowl strokes until all liquid is absorbed and mixture is thick and smooth like whipped cream and holds soft peaks when fork is lifted. Sift flour and salt onto creamy Spry “Whip.” There’s no tedious cutting-in of the shortening ... no guessing as to the correct amount of liquid to add. With vigorous round-the-bowl strokes,
55 minute read
Read Chapter
Read Chapter
“Water-Whip” Piecrust
“Water-Whip” Piecrust
¾ cup Homogenized Spry ¼ cup boiling water 1 tablespoon milk 2 cups all-purpose flour (sifted once before measuring) 1 teaspoon salt Put Spry in medium-sized mixing bowl.... Add boiling water and milk and break up shortening with fork. Tilt bowl and, with rapid cross-the-bowl strokes, whip with fork until mixture is smooth and thick like whipped cream and holds soft peaks when fork is lifted.... Sift flour and salt together onto Spry mixture. Stir quickly, with round-the-bowl strokes, into a dou
40 minute read
Read Chapter
Read Chapter
EASIER ROLLING WITH “WATER-WHIP” PASTRY
EASIER ROLLING WITH “WATER-WHIP” PASTRY
Roll dough between 12″ squares of waxed paper from center out into circle size of paper. If paper wrinkles, remove top one, put on another, turn, and roll. To put pastry in pan, peel off top paper, pick up pastry and center it over pan, pastry side down. Remove paper gently. Such an easy way to roll out piecrust! STANDARD PASTRY ... the sure Spry Way Standard or conventional pastry is made by first cutting the shortening into the flour. In the Spry way of making standard pastry, the shortening i
46 minute read
Read Chapter
Read Chapter
Standard Piecrust
Standard Piecrust
Put flour and salt in mixing bowl and mix. Cut in Spry as follows: Step 1 for Tenderness —cut in about ⅔ of the Spry with pastry blender or 2 knives until as fine as meal. Step 2 for Flakiness —cut in the remaining Spry to the size of large peas. Sprinkle all the water, 1 tablespoon at a time, over different parts of mixture. Mix thoroughly with fork until all particles cling together and form a dough. Take up in hands and work into a smooth, blended ball of dough. Use in making pies, tarts, tur
59 minute read
Read Chapter
Read Chapter
Expert Tricks FOR PERFECT PIES
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. You’ll find many of these pie tricks in this booklet: how to make a custard pie with a crisp, flaky undercrust and a soft, creamy filling ... how to seal in the juices in a berry pie ... how to make a fluffy, upstanding meringue. There are tips for pretty tops and attractive edges, too—all designed to give your pies a truly professional air!...
25 minute read
Read Chapter
Read Chapter
KEEP FRUIT JUICES IN PIE ... the “Rim-Seal” way
KEEP FRUIT JUICES IN PIE ... the “Rim-Seal” way
To keep fruit juices from boiling out of a 2-crust pie, trim undercrust even with pan, cut the top crust ½ inch beyond pan, then turn it under the bottom crust. Moisten edge of undercrust with water, press upper and lower crusts together with floured fork. Or crimp the edges together with the thumb and forefinger....
19 minute read
Read Chapter
Read Chapter
Attractive Rims to Flatter Your Pies
Attractive Rims to Flatter Your Pies
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. Interesting pastry designs can be made on the rims with tiny patterns or cutters. Some pies call for a rim of the “stand-up” type, others are at their best with a flat “lie-down” rim. Select the edge that will do the most for the filling. You will enj
2 minute read
Read Chapter
Read Chapter
“Pretty-Pleat” Your Tarts and Patty Shells
“Pretty-Pleat” Your Tarts and Patty Shells
Use recipe for “Water-Whip” Piecrust ( page 15 ) or Standard Piecrust ( page 16 ), for 9 tart shells.... Roll dough ⅛″ thick and prick with fork.... Cut out 5″ circles and fit over backs of 3″ muffin pans, pinching into about 7 pleats.... Bake in hot oven (450°F.) 10-15 minutes.... Lift off shells, cool on rack.... Fill tart shells with fruit or berries for a dainty dessert; or with creamed vegetables, chicken, or fish for an appetizing main dish for luncheon or supper....
25 minute read
Read Chapter
Read Chapter
“Water-Whip” Pie Shell
“Water-Whip” Pie Shell
½ cup less 1 tablespoon Homogenized Spry 3 tablespoons boiling water 1 teaspoon milk 1¼ cups all-purpose flour (sifted once before measuring) ½ teaspoon salt Put Spry in medium-sized mixing bowl. Add boiling water and milk and break up shortening with fork. Tilt bowl and, with rapid cross-the-bowl strokes, whip with fork until mixture is smooth and thick like whipped cream and holds soft peaks when fork is lifted.... Sift flour and salt together onto Spry mixture. Stir quickly, with round-the-bo
50 minute read
Read Chapter
Read Chapter
MERINGUE
MERINGUE
A handsome meringue is the final touch of flattery to a beautiful pie. Here is a recipe with 7 success secrets written into it: 3 egg whites 6 tablespoons fine granulated sugar 1 teaspoon lemon juice or ½ teaspoon vanilla 1. Beat egg whites until stiff and dry (better volume is obtained if whites are not too cold). 2. Add sugar gradually—1 tablespoon at a time—beating well after each addition. Continue beating until stiff peaks form when egg beater is lifted. 3. Add flavoring (the meringue shoul
56 minute read
Read Chapter
Read Chapter
TO MAKE A SHAPELY PIE SHELL, FOLLOW THESE EASY TECHNIQUES
TO MAKE A SHAPELY PIE SHELL, FOLLOW THESE EASY TECHNIQUES
Fit dough into pan; trim pastry with scissors about 1 inch beyond edge of pan. Turn back pastry; then raise fold, press against pie pan, making stand-up rim. For a rope rim, pinch with thumb and bent forefinger, making sharp crimps. Prick shell all over with fork. Bake in very hot oven (450°F.) 10 to 15 minutes....
22 minute read
Read Chapter
Read Chapter
Banbury Tarts
Banbury Tarts
2 eggs, well beaten 1 cup seeded raisins, chopped 1 cup sugar 1 tablespoon soft bread crumbs 2 tablespoons lemon juice 2 tablespoons grated lemon rind ¼ cup walnuts, chopped ¼ teaspoon salt “Water-Whip” Piecrust, page 15 Mix first 8 ingredients.... Roll dough ⅛″ thick and cut in eight 5″ circles. Fit circles into 3″ muffin pans, pinching into fluted rims at top. Fill with raisin mixture. Place cut-out pastry star on top of each tart. Sprinkle stars with red sugar.... Bake in hot oven (400°F.) 30
29 minute read
Read Chapter
Read Chapter
Mince Turnovers
Mince Turnovers
Use recipe for Piecrust , page 15 or 16 . Roll dough ⅛″ thick and cut out 5″ circles. On one half of each circle place 2 tablespoons mincemeat . Moisten edge, fold pastry over mincemeat, seal edge with fork. Prick top. Bake in hot oven (425°F.) 10-15 minutes. Makes 8-10....
15 minute read
Read Chapter
Read Chapter
Golden Egg Pastry
Golden Egg Pastry
Mix 1 cup sifted all-purpose flour and ½ teaspoon salt . Measure ⅓ cup Spry . Step 1 for Tenderness —cut in about ⅔ of the Spry until fine as meal. Step 2 for Flakiness —cut in remaining Spry to size of large peas. Add 1 egg , slightly beaten, and mix thoroughly into a dough. Use in making Hot N Hearty Steak Pie, page 12 ....
22 minute read
Read Chapter
Read Chapter
To Freeze Pies...
To Freeze Pies...
Now the miracle of making pies weeks ahead, freezing them in a home freezer or the freezer section of a refrigerator, and enjoying them fresh from the oven when convenient! Favorites for freezing are double-crust pies like apple, cherry, peach, mince, or berry, also deep-dish fruit and berry pies. Pies can be frozen unbaked or baked. If frozen unbaked , do not cut steam vents in top crust; wrap in moisture-vaporproof material and seal; label, date, and freeze. To thaw , remove wrappings and cut
1 minute read
Read Chapter
Read Chapter
HOW TO “SLIP” A CUSTARD PIE
HOW TO “SLIP” A CUSTARD PIE
For creamy custard and crisp crust, bake shell and custard separately ( page 10 ). Loosen the cooled custard, then slide it carefully into baked, cooled pie shell. Give Your Pie A Pretty Top 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 ba
31 minute read
Read Chapter
Read Chapter
Lattice and Open Tops
Lattice and Open Tops
Lattice-top fruit pies with colorful juices bubbling up through golden strips of pastry are always a favorite.... The narrow pastry strips can be cut with a pastry wheel or sharp-pointed knife.... For a trellis top , the strips are twisted as they are laid across the filling (Cherry Trellis Pie, page 9 ).... For a woven lattice top , weave the strips over and under one another.... For a crisscross top, lay a first set of seven strips across the filling, then lay a second set over them, making di
1 minute read
Read Chapter
Read Chapter
Decorative Steam Vents
Decorative Steam Vents
Small slits or other openings must be made in closed pies in order to let steam escape during baking. These can be extremely attractive and in harmony with the pie filling. For example, on the top crust of a fruit pie , prick or cut the outlines of the fruit used, such as apples, peaches, or plums.... An interesting cherry pie can be made by cutting eight half-inch holes in the top crust to represent cherries. For stems, cut slits.... To personalize a pie , prick the initials of the one you wish
43 minute read
Read Chapter
Read Chapter
Perky Pastry Cut-outs
Perky Pastry Cut-outs
Interesting pastry cut-outs, such as fruits, berries, leaves, chickens, birds, and the like can be applied to pie tops with happy effects (see the cluster of blueberries and leaves on the Deep-Dish Blueberry Pie, page 2 ).... The unbaked pastry “patches” are laid on the top crust before baking and brushed with unbeaten egg white or milk.... Tiny pastry stars, hearts, or crescents can be baked and arranged on the top of a chiffon pie.... For the holidays, Christmas trees or bells can be cut out o
29 minute read
Read Chapter
Read Chapter