LEMON PIES. ; * <-
s •
i
Grate the rind of one lemon and peel two, cut them
up, remove all seeds, add four ounces of sugar, one tea-
spoonful of corn starch and one gill of milk. Bake this in
the crust; then out of a quarter of pound of sugar, two
eggs, make nieringue top, and dust with sugar and
bake.
GRATED APPLE PIE. s , ... ^'^
Peel and grate four large sour apples; add three ounces
of sugar, a teaspoonful of flour; a half pint of milk, two ^j
eggs, a few currants; bake without upper crust. JU-> :<>'
[81]
COCOANUT PIE.
One fresh eoeoanut makes two pies; peel and grate;
add to one half of it four ounces of sugar, one teaspoon -
ful of flou, two eggs, one gill of milk✪ Cocoanut Pie; no upper erust.
COTTAGE CHEESE PIE.
To a good cupful of well worked cottage cheese add
three ounces of sugar, two eggs, a teasponful of flour,
one gill of milk, a handful of currants, if desired; no
upper crust.
FEACH PIE.
Cut the peaches in half, take out the stones, lay on the
crust; pour over a custard✪ Peach Pie and bake.
MINCE MEAT FOE PIES.
Boil until tender three pounds of lean beef, cool and
cut in small pieces, half pound of chopped suet, three
pounds of cut apples, one pound of sugar, half pint of
molases, one pound stoned raisins, half pound currants,
rind of one lemmon grated, one and a half ounces of
cinnamon, three quarters of an ounce of cloves, a nut-
meg grated, enough boiled cider to moisten, and a half
pint of brandy if desired✪ Mince Meat for Pies.
GOOSEBERRY PIES.
Gooseberry and pie-plant pies should have a table-
spoonful of flour mixed with the sugar✪ Gooseberry Pies; this will prevent
the juice from cooking out.
CREAM PIES.
Make a cream as for cream cakes, fill the pie and
bake. When the pie is baked spread on top a merengue.
PLAIN APPLE PIE.
Fill the pie with apples, put on plenty of sugar, a
little cinnamon and flour✪ Plain Apple Pie.
APPLE CUSTARD.
Cut the apples in six pieces, lay the pieces in nicely,
sprinkle a few currants, pour over a custard✪ Apple Custard and bake.
[82]
CABINET PIE.
Fill the tfos with pie crust, pour in some stale cake
crumbs an/ over this a custard✪ Cabinet Pie; bake.
SWEET SHOKT CRUST, x. c.,^l *' '
One pound of flour, rub dry with ten ounces of butter;
mix six ounces of sugar with two eggs and then mix
with flour and butter. Keep cool until wanted. Use
for fruit tarts, strawberry short cake and small tartlets.
FANCY APPLE TARTS.
Bake of a sweet short crust in a round tin with a rim a
bottom. Select six nice apples, peel, core and cut in half;
simmer in water until soft, then lay in syrup over night
(see syrup); next day make a cover of apple jelly. Boil
a few apples; add to the juice some sugar; when cooked,
pour in a paper form the size of the bottom crust; let
it cool; lay the apples on the bottom crust, also some
nice canned fruit, such as gages, and turn over all the
apple jelly and serve.
STRAWBERRY SHORT CAKE.
Out of sweet crust bake a sheet rather thick; when
cold, put on a layer of fresh berries and on top of a
merengue of one pound of sugar the whites of eight
eggs; dust with sugar and bake.
REMARKS ON LOAF AND LATER CAKES.
In miring cake batters the whites of the eggs must be
beaten until quite stiff and solid. Keep the whites of
the eggs in a cool place, and they will beat easily. Use
Common Sense egg beater, which can be obtained of me.
DIRECTIONS FOR MAKING CAKE.
Weigh sugar, flour sifted and butter, count out the
eggs, have the moulds and pans ready. Then
divide the eggs, add the yelks to the sugar, the whites
into the kettle in which you will beat them; if butter is
[«8j ✪ Sweet Short Crust
Page 30 · 13 recipe records on this page
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
LEMON PIES. ; * <-
s •
Grate the rind of one lemon and peel two, cut them up, remove all seeds, add four ounces of sugar, one teaspoonful of corn starch and one gill of milk. Bake this in the crust; then out of a quarter of pound of sugar, two eggs, make nieringue top, and dust with sugar and bake.
GRATED APPLE PIE. s , ... ^'^
Peel and grate four large sour apples; add three ounces
of sugar, a teaspoonful of flour; a half pint of milk, two ^j
eggs, a few currants; bake without upper crust. JU-> :<>'
[81]
COCOANUT PIE.
One fresh cocoanut makes two pies; peel and grate; add to one half of it four ounces of sugar, one teaspoonsful of flour, two eggs, one gill of milk; no upper crust.
COTTAGE CHEESE PIE.
To a good cupful of well worked cottage cheese add three ounces of sugar, two eggs, a teasponful of flour, one gill of milk, a handful of currants, if desired; no upper crust.
FEACH PIE.
Cut the peaches in half, take out the stones, lay on the crust; pour over a custard and bake.
MINCE MEAT FOE PIES.
Boil until tender three pounds of lean beef, cool and cut in small pieces, half pound of chopped suet, three pounds of cut apples, one pound of sugar, half pint of molases, one pound stoned raisins, half pound currants, rind of one lemon grated, one and a half ounces of cinnamon, three quarters of an ounce of cloves, a nutmeg grated, enough boiled cider to moisten, and a half pint of brandy if desired.
GOOSEBERRY PIES.
Gooseberry and pie-plant pies should have a tablespoonful of flour mixed with the sugar; this will prevent the juice from cooking out.
CREAM PIES.
Make a cream as for cream cakes, fill the pie and bake. When the pie is baked spread on top a merengue.
PLAIN APPLE PIE.
Fill the pie with apples, put on plenty of sugar, a little cinnamon and flour.
APPLE CUSTARD.
Cut the apples in six pieces, lay the pieces in nicely, sprinkle a few currants, pour over a custard and bake.
[82]
CABINET PIE.
Fill the tins with pie crust, pour in some stale cake crumbs and over this a custard; bake.
SWEET SHORT CRUST.
One pound of flour, rub dry with ten ounces of butter; mix six ounces of sugar with two eggs and then mix with flour and butter. Keep cool until wanted. Use for fruit tarts, strawberry short cake and small tartlets.
FANCY APPLE TARTS.
Bake a sweet short crust in a round tin with a rim and bottom. Select six nice apples, peel, core and cut in half; simmer in water until soft, then lay in syrup over night (see syrup); next day make a cover of apple jelly. Boil a few apples; add to the juice some sugar; when cooked, pour in a paper form the size of the bottom crust; let it cool; lay the apples on the bottom crust, also some nice canned fruit, such as gages, and turn over all the apple jelly and serve.
STRAWBERRY SHORT CAKE.
Out of sweet crust bake a sheet rather thick; when cold, put on a layer of fresh berries and on top a meringue of one pound of sugar the whites of eight eggs; dust with sugar and bake.
REMARKS ON LOAF AND LATER CAKES.
In miring cake batters the whites of the eggs must be beaten until quite stiff and solid. Keep the whites of the eggs in a cool place, and they will beat easily. Use Common Sense egg beater, which can be obtained of me.
DIRECTIONS FOR MAKING CAKE.
Weigh sugar, flour sifted and butter, count out the eggs, have the moulds and pans ready. Then divide the eggs, add the yelks to the sugar, the whites into the kettle in which you will beat them; if butter is
[«8j
Records on this page
Cocoanut PieLemon PieGrated Apple PieCottage Cheese PiePeach PieMince Meat for PiesGooseberry PiesPlain Apple PieApple CustardCabinet PieSweet Short CrustStrawberry Short CakeFancy Apple Tarts