Bohemian-American Cook Book/Puff Paste and Pies

This is very difficult to make according to a printed description, and the best success is attained when one can watch an experienced cook work. The illustration shown here will give some idea of the way puff paste must be handled. To two cups of flour use one cup of firm butter. This should be unsalted. If ​you have salted butter, wash it in cold water and dry it thoroughly with a napkin. Work about a handful of flour into the butter, then put it on ice. Add two yolks, a pinch of salt and enough water to the rest of the flour to make a stiff dough. Knead this until it does not stick to the hands or board. Then put it on ice for five minutes. Now roll it thin (about half an inch) on a floured board. Place the butter in the center of the dough (see Fig. 1.) and fold over it one half of the rolled dough (Fig. 2.), then the other half (Fig. 3.), and then each end over the other (Fig. 4). Place between two plates and put on ice for ten minutes. Now roll the dough very thin, then fold over three times (Fig. 5.), then fold each end, toward the center (Fig. 6) and finally fold over once more (Fig. 7). Or you may roll out into a long strip (Fig. 8) and fold over as shown in Fig. 9. The dough and atmosphere should be cold, in order that the butter does not melt into the dough. However, if this work is being done ​in the summer, when the air is necessarily warm, you will have to put the dough on ice for ten minutes after each folding, before making the next fold. When used for very fine pastry puff paste is rolled and folded over nine and ten times; for pies, six or eight times. It is best to do this the day before using, and put the paste on ice until the next day. It will remain in good condition (on ice) five days.

Wash in clear cold water a pound of butter, take off about two tablespoons and place the rest on ice, between two plates. Place on the board four cups of flour, mix with it the two tablespoons of butter, add three eggs, a dash of salt and enough cold water to form a stiff dough. Knead thoroughly and place on ice, between two plates. When the dough is cold and hard, roll. Roll out the butter, place it on the rolled dough, fold over three times, roll again, and fold over three times, then place on ice for half an hour. Then roll, turn over, fold as before, and roll out very thin. It is then ready for use.

Add a cup of lard and a pinch of salt to a quart of sifted flour, work it in thoroughly, then add just enough cold water to make the dough stick together. Roll in one direction. You may add half a teaspoon of baking powder. This will make two pies, or four without the upper crust. If you wish richer crust, you may mix a quart of flour with a cup of lard and a cup of butter, adding two yolks, a pinch of salt and cold water. Pie crust may also be made by sifting two cups of flour with one even teaspoon of baking powder and moistening with milk. It is not as good as the other.

Line a pie plate with thinly rolled pie crust, fill with thinly sliced apples, sprinkle with sugar and cinnamon or grated nutmeg, dot with bits of butter, moisten the edge with water, cover with the top crust, which you have pricked with a fork or knife, and bake forty-five minutes in a rather slow oven. Always use tart apples for pies.

Line a pie plate with crust, put in a layer of thinly sliced apples sprinkled with sugar and cinnamon, then a layer of seedless raisins stewed in wine, sprinkle with sugar and grated lemon rind, then a layer of apples, cover with the top crust and bake forty-five minutes in a slow oven.

Take three cups of tart boiled apples pressed through a sieve, one cup of sugar, six beaten eggs, a quart of milk, a bit of grated nutmeg, mix together and pour into a pie plate lined with pie crust. When baked, spread with the beaten whites properly sweetened, brown and serve.

Slice peaches or cut them into small pieces, sprinkle with sugar, and, if you wish, with a bit of rum. Then proceed as with apple pie. Apricot and plum pies are made this way also, the fruit being peeled, stoned and halved.

Line a pie plate with crust, fill with peeled and halved peaches, dust with two tablespoons of flour, ​sprinkle with a cup of sugar or more if necessary, pour over it a cup of thick sweet cream, and bake.

Pit the cherries, sprinkle with sugar, also with brandy if you like, dust with flour and fill a lined pie plate with them. Strawberry, raspberry, blackberry blueberry and grape pies are made this way. The amount of sugar is of course regulated by the acidity of the fruit.

Cream a cup of sugar with half a cup of butter, add five beaten yolks, a cup of sweet cream, one pared and grated pineapple, mix together, then fold in carefully the five whites beaten stiff, fill a pie plate lined with crust. This will make two pies without the upper crust.

Wash and peel the pieplant stalks, cut them into pieces an inch long, sprinkle well with sugar, fill a pie plate lined with crust, dust with flour, cover with the upper crust, and bake. Dust the under crust with flour before putting in the pieplant.

Line a pie plate with crust. Beat one egg, add half a cup of sugar and a large cup of stemmed grapes. Spread over the crust, dust with flour, dot with butter, put on the top crust and bake.

Seed a cup of large plump raisins, place them in a pan with a cup of water, four tablespoons of vinegar, half a cup of sugar and an even tablespoon of butter. ​You may add a pinch of grated lemon rind, if you wish. Stew about fifteen minutes, then add enough flour to make the filling as thick as for lemon pies. Line a pie plate with the crust and bake half done, then spread with the filling, and bake until done. When done, spread with whites beaten stiff with sugar to taste, and brown in the oven.

Beat three eggs with a quart of milk, add a cup of sugar, a tablespoon of cornstarch mixed smooth with a bit of milk, a dash of salt and vanilla to taste. Beat together thoroughly, pour into two pie plates. lined with crust and bake rather slowly. You may use only the yolks if you wish, and spread the pies when done with the whites beaten stiff, as with lemon or cream pie.

Bring a cup of milk to the boiling point, add a teaspoon of cornstarch mixed smooth with a bit of cold milk, let it boil a moment, then cool. Then add two eggs beaten with four tablespoons of sugar, the grated rind and juice of one lemon, mix together, fill two pie plates lined with crust, and bake about half an hour in a slow oven. If you wish, you may add a teaspoon of butter, and use only the yolks, using the whites beaten stiff and sweetened to spread over the pie when done. This will make two pies.

Pour one cup of milk over three soda crackers. Cream one teaspoon of butter with one yolk and one whole egg, the grated rind of one lemon and sugar to taste. Mix together with the soaked crackers and pour into a pie plate lined with crust. When done, ​spread with the beaten white, to which you have added a tablespoon of sugar, let it brown in the oven, and serve.

Mix until smooth a tablespoon of cornstarch with as much cold water, add it to one cup of boiling water, and let all boil a moment or two. Then add a tablespoon of butter and cool. When cool, add three yolks, the grated rind of one lemon, the juice of half a lemon and half a cup of sugar. In the meantime line a pie plate with crust and bake same. When done, pour in the mixture, spread with three whites beaten stiff with sugar to taste and the juice of half a lemon, let it brown in the oven, and serve.

Line a pie plate with crust. Fill with a cup of fresh cottage cheese, dot with bits of butter, sprinkle with half a cup of thoroughly cleaned currants. Make a custard of two beaten eggs, a cup of sweet milk, two tablespoons of sugar and lemon extract to taste. Pour this over the mixture and bake.

Line a pie plate with crust, fill with preserves or marmelade, cover with strips of pie crust and bake.

Mix or chop smooth boiled prunes, spread over a pie plate lined with crust, half filling same and bake. When done, spread with two whites beaten stiff, properly sweetened, brown in the over and serve.

A quart of boiled pumpkin pressed through a sieve, four whole eggs, two cups of sugar, a table​spoon of syrup, a teaspoon of grated ginger, a teaspoon of cinnamon, half a teaspoon of grated nutmeg, half a cup of melted butter, three pints of milk. Mix together, fill two pie plates lined with crust and bake forty-five minutes.

Line a pie plate with crust and bake it. In the meantime prepare the filling. Boil two and a half cups of sweet cream with three tablespoons of sugar. Mix smooth two tablespoons of corn starch with half a cup of cream, add it to the boiling cream. When thick, pour into the baked crust. This will make two pies. When done, spread with two whites beaten with sugar, sprinkle with cocoanut, and brown in the oven.

Line a pie plate with crust. Mix a cup of cream with a cup of sugar, fold in three whites beaten stiff, pour all into the crust and bake. Prick the dough before baking, so it will not blister.

Mix a cup of sour cream with half a cup of sugar, two eggs, half a cup of currants, a pinch of cinnamon, cloves and nutmeg, half a teaspoon of baking soda, pour into a pie plate lined with crust, and bake. This is good, but it will not keep longer than one day.

Boil three pounds of nice lean beef, chop and season it with salt. Add two pounds of raisins, two pounds of currants, half a pound of citron, three nutmegs grated, a pound and a half of chopped suet, eight large tart apples chopped fine, a pint of brandy, a cup ​of sugar and a pint of cider. Mix all together, and heat thoroughly (it must not boil). When partially cooled, place in stone or glass jars for future use. Use five or six tablespoons of this for one pie.

Rub a piece of compressed yeast with three tablespoons of cream and let it rise. When foamy add it to the following batter: a cup of flour, one egg, a pinch of grated lemon rind, a tablespoon of sugar and a pinch of salt. Beat thoroughly and let it rise in a place that is not too warm. Mix together a cup of flour with half a cup of butter, knead it into a ball and place on ice for ten minutes. Then roll out each dough, place the butter paste over the other, fold over, roll and repeat three times. Finally roll out the dough very thin and cut in halves. Place one half in a pan. Peel and slice thin six large tart apples, spread the dough in the pan with them, sprinkle with a fourth of a cup of blanched and chopped almonds, sugar, cinnamon and seedless raisins. Cover with the other half, pinching the edges together. Brush with a beaten egg, let it rise a bit, and bake slowly about an hour.