Great Northern Secrets - page 2
(page one)

Great Northern Pies

All kinds of fruit-- season and sweeten to taste and after lining pie pan with pie dough, fill with enough fruit to make one-inch thick. That one-inch thick part is another secret of good pies. Cover all with a top crust and bake in bottom part of oven first to cook the bottom crust and finish off on top of oven to a rich brown.

Many fruit pies, such as apple, peach, apricot, etc., are immensely improved when using plentifully the juice of the lemon, freely blended with plenty of sugar. Have you ever tried sprinkling your pie plate with well-browned flour before laying bottom crust?

Pie Dough

To every pound of flour, allow one-half pound pure leaf lard, one-half pound butter, 1 cupful ice water.
Sift the flour into a bowl, cut butter and lard in small pieces, cover with ice water and mix thoroughly with a knife. Cover board with thin coating of flour and roll out to shape, then fold and put away in ice box for future use. The secret of good flaky pie dough lies in handling or rolling as little as possible.

Wenatchee Apple Cake

Make a dough with 1 pound of butter, 1 pound of flour and 1 cupful of milk. Roll thin and place in baking pan, cover with sliced fresh apples, mix ground cinnamon and powdered sugar and dust over the apples --then bake. When nearly done add a custard made of 1 pint of milk, quarter-pound of sugar and 3 eggs mixed well. Bake again until custard sets.

Apple Pie

Fine quality apples should not be boiled before making your pie-- coarse apples should. Line pie plate with pie paste rolled thin, slice good apples. Use quarter-pound sugar to every 2 apples, juice of 1 lemon sprinkled over apples, and a slight dusting with powdered cinnamon. Wet edges and cover with paste rolled thin. Make cuts in top to allow steam to escape while baking and cook in a moderate oven on bottom of oven first, and finish on the shelf of oven.

Prune Cream Pie

Roll and arrange good, rich pie paste in bottom of deep pie tin. Place in same filling made of 1 pound stewed prunes well cooked and minced. Flavor with juice of half an orange, one-sixteenth of a teaspoonful of ground cinnamon, one-sixteenth of a teaspoonful of ground nutmeg and two tablespoonfuls melted butter. Stir all together well and put into paste. Bake in oven until crust is well done. Let cool, serve with whipped cream, flavor with vanilla.