Radio mirror (July-Dec 1947)

ettm WHAT became of this siunmer I really don't know. It can't have been more than last week when I was telling you about cooling recipes — yet here it is nearly Thanksgiving. Maybe the little man from Mars that we're always hearing about flew down and took a tuck in my calendar. If he did, it's all right with me, for Thanksgiving is one of my favorite hohdays, and so this month's recipes are favorites of mine too. They are pies, because I can't imagine Thanksgiving without pies, but the thank-making part about them is that they are good year round recipes for holidays and every day. Since you can't have good pie without good pastry, we'll start with pastry directions which will insure success for you. Pastry 2% cups sifted enriched flour 1 teaspoon salt % cup shortening, divided 5 to 7 tablespoons ice water Mix and sift dry ingredients. With a pastry blender or two knives cut in % the shortening to the consistency of cornmeal. Cut in remaining shortening so that lumps are the size of large peas. Sprinkle water a tablespoonful at a time over mixture. Work lightly and quickly with a fork until mixture forms a mass that will leave the bowl clean. Turn out on waxed paper and form into a ball. Wrap with waxed paper and chill in the refrigerator for Va hour, or until needed. This will make enough pastry for 2 1-crust pies or shells, or 1 2-crust pie. For 1-crust pie or shell: Roll out half the dough on a lightly floured board Vg-inch thick, or until it is 1-inch larger than the pie plate. Fold in half and fit into pie plate, letting it fall naturally so as not to stretch it. Cut edge with scissors, leaving 1-inch overhanging border. Fold border under between pastry and rim of pie plate, making an upright edge. Flute the double fold of pastry by placing forefinger of right hand against outside pastry rim, and pinching inside of pastry at this point with tip of left thumb and forefinger. Repeat pinching at about %-inch intervals until rim is fluted. If recipe calls for an unbaked pie shell, this is ready to be filled. For a baked shell, prick the entire surface of the pastry with a fork to remove air bubbles. Bake in a very hot oven (450° F.) about 15 minutes or until hght brown. Pumpkin Pie 2 cups steamed, strained pumpkin V2 cup brown sugar, firmly packed 1 teaspoon salt V2 teaspoon cinnamon V2 teaspoon nutmeg V2 teaspoon ginger V4 teaspoon cloves 3 eggs, slightly beaten 2 cups milk 1 9-inch unbaked pastry shell Mix all ingredients, except pastry, in order given. Pour into pastry shell. To fill without spilling, place pastry shell on oven rack in the oven, and then pour in filling. Bake in a very hot oven (450° F.) 10 minutes then reduce heat to moderate (350° F.) and continue baking 25 to 30 minutes, or tmtil a knife comes out clean. Makes one 9-inch pie. Lattice Top Mince Pie 1 recipe Pastry (see above) 3 cups prepared mince meat Line a 9-inch pie dish with %'s of the pastry. Fill with prepared mince meat. (If you are using commercial mince meat, follow directions given on package for addition of liquid.) Roll out remaining pastry and with a sharp knife cut in 1/2 -inch strips. Lay 4 or 5 strips parallel to each other and about 1-inch apart across the top of pie. Arrange same number of strips at right angles to the first layer. Trim edges of strips, press into lower pastry and flute. Bake in a very hot oven (450° F.) 10 minutes then reduce heat to moderate (350° F.) {Continued on page 106) KATE SMITH RADIO MIRROR FOOD COUNSELOR Listen Monday through Friday at noon when Kate Smith Speaks, on stations of the Mutual Broadcasting System I.SS.