This section is from the book "Philadelphia Cook Book: A Manual Of Home Economies", by Sarah Tyson Heston Rorer. Also available from Amazon: Philadelphia Cook Book.
To make a light, crisp, and flaky crust, use a good, fine flour and none but the best butter. Have everything, including yourself, cool. A marble slab makes the best pastry-board. Use a glass rolling-pin, if convenient; if not, one made from hard wood with movable handles. Always use ice or very cold water in mixing, and keep the paste in a cold place. Plain paste is improved by keeping it on the ice before using it. Puff paste may be kept four or five days. If you should stand your paste outside in cold weather, to cool, be careful that it does not freeze, as this spoils its lightness. No matter how light your paste may be, the substance of each stratum is dense and hard of digestion, and should never be eaten by persons of weak digestive powers.
1/4 cup of sugar 2 tablespoonfuls of water
1 tablespoonful of butter
Pare and slice the apples. Line a tin pie dish with good, plain paste; fill it with the sliced apples, strew over the sugar; add water, butter cut into bits, and - if you like it - a quarter-teaspoonful of cinnamon. Now roll out a piece of paste a little larger than the top of the pie, make a gash in the centre of it; wet the rim of the lower crust with cold water; put the upper crust on, press the edges together, and bake in a quick oven (4000 Fahr.) for a half-hour.
Pare, quarter and core any kind of tart apples. Line pie dishes with plain paste; then put in a layer of the quarters, sprinkle with two tablespoonfuls of sugar and a teaspoonful of cinnamon; add two tablespoonfuls of water and one ounce of butter cut into bits and placed here and there over the apples. Bake in a quick oven until the apples are tender.
Peach tarts may be made in the same manner, omitting the cinnamon and dividing the peaches in halves.
1 1/2 cups of cottage cheese
2 tablespoonfuls of cream 1/2 cup of sugar
Juice and rind of a lemon or one teaspoonful of vanilla
1 teaspoonful melted butter
Press the cheese through a colander, beat the eggs until light, add them with all the other ingredients to the cheese; beat until smooth. Line a deep pie dish with plain paste, fill with this mixture, and bake in a quick oven for thirty minutes.
The quantities given will make only one pie.
The common red or morella cherries make the best pies. Stone the cherries. Line deep pie dishes with good plain paste, fill them nearly full of stoned cherries, sprinkle over four large tablespoonfuls of sugar, and dredge this lightly with flour; cover with the upper crust, rolled out as thin as possible, trim the edges neatly with a sharp knife. Make a vent in the centre; press the edges tightly together so that the juices of the fruit may not run out while baking. Serve the same day they are baked, or the under crust will be heavy.
1 pint of milk
1 heaping tablespoonful of corn-starch Whites of four eggs 1/2 cup of sugar
A piece of butter the size of a walnut Juice and rind of one lemon or a teaspoonful of vanilla
Line three pie dishes with plain paste; bake in a quick oven fifteen or twenty minutes. When done, take from the oven and stand aside until wanted. Put the milk on to boil in a farina boiler. Moisten the corn-starch with a little cold milk, stir it into the boiling milk and stir continually until it thickens, then add the sugar. Beat the whites of the eggs to a stiff froth, stir them carefully into the boiling mixture, take from the fire and add the flavoring. Fill the shells of baked paste with this mixture, and put in the oven until a nice brown. Serve very cold.