The art of cookery

Damson Pie. — Pies may be made of damsons or other varieties of plums by following the method given for cherry pie. The sugar must be proportioned to suit the acidity of the damsons or plums used. Grape Pie. — To two cups of grapes, add half a cup of Pastry and Pie. 221 sugar and a tablespoonful of flour, mixed together — unless the grapes are very sour, when more sugar must be used — and bake between two crusts in a deep pie pan. Peach Pie. — Line the sides of a granite or earthenware pudding dish with paste, fill with medium-sized ripe, but not soft, peaches, that have been pared, add to each quart of peaches a cup of granulated sugar and a tablespoonful of flour, mixed together, and cover with a thick sheet of paste. Bake till well done, and when cool serve with sweet cream. Pumpkin Pie. — To two cups of stewed pumpkin add one cup of rich sweet milk, half a cup of New Orleans molasses, half a cup of granulated sugar, one tablespoonful of melted butter, one tablespoonful of ginger, one even teaspoonful of salt, and two eggs beaten verylight. Stir well together, line a deep tin pie pan with paste rolled moderately thick, sift a little flour evenly over the bottom, and fill about three quarters full with the prepared mixture. Bake until the pie is brown in the center, serve cool or cold. The quality of pumpkin pie depends largely upon the manner of cooking the pumpkin. In preparing the pumpkin use very little water. Cover the kettle, in which it is cooking, closely, and stew until the pumpkin is perfectly soft, then remove the cover and continue the stewing, stirring frequently until the moisture evaporates and the pumpkin becomes a smooth paste. Rub through a fine sieve and use for filling the pie crust or paste. Sweet Potato Pie. — To two cups of boiled sweet potato, rubbed through a sieve, add two tablespoonfuls each of butter and lemon juice, a cup of sugar in which 222 The Art of Cookery. have been mixed half the grated rind of a lemon, a tablespoonful each of ginger and cinnamon, a level teaspoonful of salt, and a fourth of a nutmeg grated. Stir all well together, add gradually two cups of milk and the beaten yolks of three eggs, and lastly add the whites of the eggs beaten stiff. Fit the paste to the pie pan, dust it with flour, fill, and bake as directed for pumpkin pie. White potato may be used in the same manner as sweet potato for making pie. Squash Pie. — To two cups of steamed squash, rubbed through a sieve, add one tablespoon ful each of butter, ginger, and cinnamon, half a teaspoonful of salt, a fourth of a grated nutmeg, one cup of sugar, two cups of hot milk, and three eggs, beaten light. Make, bake, and serve like pumpkin pie. Custard Pie. — To half a cup granulated sugar add one tablespoonful of cornstarch, mix well, stir it into two cups of milk, boiling hot, and simmer five minutes. When cool add three well-beaten eggs and a pinch of salt. Line a deep pie pan with paste, dust with flour, and fill three quarters full with the mixture. Bake in a moderate oven until firm in the center. Grate nutmeg over the top and serve cool.