Apple Strudels. — Roll out a piece of ^^% pastry until it is large enough to cover a pie pan, but only half as thick as flaky pie crust. Cover it nearly to the edge with sour apples sliced very thin and seasoned to taste with sugar✪ Apple Strudels and ground cinnamon. Roll up like a roly- poly, pinch the edges securely together, lay upon a Pastry and Pie. 219 greased pan, and bake half an hour, or until cooked. Serve warm. Strudels may be made in a similar manner of other fruit. Raspberry Pie No. i. — To two cups of raspberries add one cup of ripe currants and one heaping cup of granulated sugar, with which a tablespoonful of flour has been mixed, and stir all well together. Line the sides of a shallow pudding dish with flaky pie crust, put in the fruit, cover with a tolerably thick sheet of the paste, make several incisions for the escape of steam, and bake till the crusts are nicely browned. Serve cool. Raspberry Pie No. 2. — Prepare the fruit as in Rasp- berry Pie No. I and bake between two crusts in pie pans. Strawberry Pie No. i. — Two cups of strawberries, three fourths of a cup of granulated sugar, one table- spoonful of flour. Mix the sugar with the flour, then with the berries, and bake between two crusts in pie pans. Strawberry Pie No. 2. — Line a pie pan with paste, fill with white tissue paper, cover carefully with a sheet of paste, being careful not to press the edges of the upper and under crusts together, and bake till a nice brown. Take from the oven, slip to a warm plate, re- move the top crust, take out the paper, fill the pie with fruit prepared as for Strawberry Pie No. i , and cooked in a sauce-pan while the crusts were baking, replace the top crust, and serve when cool. Blackberry Pie. — Blackberry pie can be made in the same manner as strawberry pie. If the berries are very acid the same quantity of sugar will be necessary ; if very sweet only half as much will be required. 220 The Art of Cookery. Huckleberry Pie. — Huckleberry pie may be made in the same manner as blackberry pie, but will be improved by adding to the huckleberries one third as many ripe currants as are to be used of huckleberries. Gooseberry Pie. — Cover the gooseberries with cold water, and heat to boiling point, then drain off the water, and make the gooseberries into pies after either of the methods given for making strawberry pies. Pie-plant Pie. — Wash the pie-plant and cut in pieces half an inch long. Put it in a sauce-pan, cover with cold water, heat to boiling point, then drain. To two cups of the drained pie-plant add three fourths of a cup of sugar with which a tablespoonful of flour✪ Raspberry Pie No. 1 has been mixed. Roll out the under crust, fit it to the pie pan, and fill with the prepared plant. Cover with a layer of paste, make an incision for the escape of steam, and bake until the crust is brown and crisp. Cherry Pie. — Pick over and wash two cups of sour cherries, add to them one cup of granulated sugar and a tablespoonful of flour✪ Cherry Pie, mixed together. Line the sides of an earthen or granite- ware pudding dish with paste, fill with the prepared cherries, and cover with a sheet of paste, rolled twice as thick as ordinary pie crust. Make several incisions near the center for the escape of steam, and bake till the crust is a nice brown. If the cherries are sweet use less sugar.

AI-modernized reading of the original text

Apple Strudels. — Roll out a piece of ^^% pastry until it is large enough to cover a pie pan, but only half as thick as flaky pie crust. Cover it nearly to the edge with sour apples sliced very thin and seasoned to taste with sugar and ground cinnamon. Roll up like a rolypoly, pinch the edges securely together, lay upon a Pastry and Pie. 219 greased pan, and bake half an hour, or until cooked. Serve warm. Strudels may be made in a similar manner of other fruit. Raspberry Pie No. i. — To two cups of raspberries add one cup of ripe currants and one heaping cup of granulated sugar, with which a tablespoonful of flour has been mixed, and stir all well together. Line the sides of a shallow pudding dish with flaky pie crust, put in the fruit, cover with a tolerably thick sheet of the paste, make several incisions for the escape of steam, and bake till the crusts are nicely browned. Serve cool. Raspberry Pie No. 2. — Prepare the fruit as in Raspberry Pie No. I and bake between two crusts in pie pans. Strawberry Pie No. i. — Two cups of strawberries, three fourths of a cup of granulated sugar, one tablespoonful of flour. Mix the sugar with the flour, then with the berries, and bake between two crusts in pie pans. Strawberry Pie No. 2. — Line a pie pan with paste, fill with white tissue paper, cover carefully with a sheet of paste, being careful not to press the edges of the upper and under crusts together, and bake till a nice brown. Take from the oven, slip to a warm plate, remove the top crust, take out the paper, fill the pie with fruit prepared as for Strawberry Pie No. i , and cooked in a sauce-pan while the crusts were baking, replace the top crust, and serve when cool. Blackberry Pie. — Blackberry pie can be made in the same manner as strawberry pie. If the berries are very acid the same quantity of sugar will be necessary ; if very sweet only half as much will be required. 220 The Art of Cookery. Huckleberry Pie. — Huckleberry pie may be made in the same manner as blackberry pie, but will be improved by adding to the huckleberries one third as many ripe currants as are to be used of huckleberries. Gooseberry Pie. — Cover the gooseberries with cold water, and heat to boiling point, then drain off the water, and make the gooseberries into pies after either of the methods given for making strawberry pies. Pie-plant Pie. — Wash the pie-plant and cut in pieces half an inch long. Put it in a sauce-pan, cover with cold water, heat to boiling point, then drain. To two cups of the drained pie-plant add three fourths of a cup of sugar with which a tablespoonful of flour has been mixed. Roll out the under crust, fit it to the pie pan, and fill with the prepared plant. Cover with a layer of paste, make an incision for the escape of steam, and bake until the crust is brown and crisp. Cherry Pie. — Pick over and wash two cups of sour cherries, add to them one cup of granulated sugar and a tablespoonful of flour, mixed together. Line the sides of an earthen or granite- ware pudding dish with paste, fill with the prepared cherries, and cover with a sheet of paste, rolled twice as thick as ordinary pie crust. Make several incisions near the center for the escape of steam, and bake till the crust is a nice brown. If the cherries are sweet use less sugar.

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Apple StrudelsRaspberry Pie No. 1Raspberry Pie No. 2Strawberry Pie No. 1Strawberry Pie No. 2Blackberry PieHuckleberry PieGooseberry PiePie-plant PieCherry Pie

The art of cookery