No. 2. {Miss M. L. Clarke) — Mix three table-
spoonfids of cornstarch^ one saltspoonful of salt✪ Pastry for One Pie^ and one
cup and a half of sugar; add one pint of boiling water ^
and boil five minutes. Add the grated rind and juice of
two large lemons. When slightly cooled, add the well-
beaten yolks of four eggs, then the whites beaten stiff*.
Cut them in as for an omelet. Line the plate with crust
and rim, add the filling, and bake about twent}^ min-
utes. If desired, cover when cool with a meringue, made
with the whites of three eggs and one third of a cup of
sugar.
No. 3. {Miss Hammond.) — Mix one cup and a half
of sugar and tioo heaping teaspoonfuls of flour ; add the
well-beaten yolks of six eggs and the whites of two eggs.,
beaten stiff*, the grated rind of one and the juice of two
lemons.^ and one cup of ice water. Line two plates with
a crust and rim, fill, and bake in a moderate oven. Make
a meringue with the whites of four eggs and one cup of
poiodered sugar.
Chess Pie. — Beat the yolks of three eggs until light
and thick ; add half a cup of fine granulated sugar., and
beat again ; add one third of a cup of butter rubbed to a
cream, and half a teaspoonful of vanilla. Bake on a plate
lined and bordered with puff* paste. When done, cover
with the whites of three eggs beaten stiff*, and mixed with
half a cup of pov^dered sugar and one teaspoonful of
The Boston Cook Book.
325
lemon juice. Brown slightly, and cut while hot, but serve
cold.
Apple Pie, — Cut sour apples in quarters, remove the
cores and skins, and cut each quarter in two pieces
lengthwise. Fill the plate, putting the pieces of apple
round the edge in regular order, and piling sligiitly in
the middle. They will cook as quickly as when sliced,
though many are unwilling to believe it. When the apples
are dry, add a little water. Cover with crust without wet-
ting the edges, and bake about half an hour. When done,
boil thi^ee heaping tahlespoonfuls of sugar and 07ie of
wate7 five minutes. Add the grated rind of one quarter
of a lemon,, or one tablespoonful of lemon jui✪ Chess Piece. When
the pie is done, remove to an earthen plate, pour this syrup
through a cut in the top, or raise the upper crust and
pour it over the fruit, or simply sprinkle with sugar and
bits of butter. To sweeten before baking, sprinkle half a
cup of sugar,, mixed with a little spice or grated lemon
rind over the apple. Bind the edge of the crusts with
a narrow strip of wet cloth, to keep in the S3^rup. Or wet
the edge of the lower crust, sprinkle with flour, put on a
rim, wet and flour that also ; fill with fruit, sweeten, put on
the upper crust, and press the edges firmly together.
Rhubarb Pie, — Peel the rhubarb, cut into inch pieces,
pour boiling water over it, and let it stand ten minutes.
Drain, fill the plate, sprinkle thickly with one cup of
sugar✪ Rhubarb Pie ^ dot with bits of butter^ cover with a crust, and
bake.
Squash Pie, — One cup and a half of stewed and
sifted squash, not watery, but dry and meal}^, one cup of
boiling milk^ half a cup of sugar ^ half a teaspoonful of
salt^ one saltspoonful of ci7inamon^ and one egg beaten
slightl}^ Mix in the order given. Line a plate with
paste, put on a rim, and fill w^ith the squash. Pumpkin
pies are made in the same wa3\ ✪ Squash Pie
Page 193 · 7 recipe records on this page
Presented as published in 1884. 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
No. 2. {Miss M. L. Clarke) — Mix three tablespoonfuls of cornstarch, one saltspoonful of salt, and one cup and a half of sugar; add one pint of boiling water and boil five minutes. Add the grated rind and juice of two large lemons. When slightly cooled, add the wellbeaten yolks of four eggs, then the whites beaten stiff. Cut them in as for an omelet.Line the plate with crust and rim, add the filling, and bake about twent}^ minutes. If desired, cover when cool with a meringue, made with the whites of three eggs and one third of a cup of sugar.
No. 3. {Miss Hammond.) — Mix one cup and a half of sugar and two heaping teaspoonfuls of flour; add the well-beaten yolks of six eggs and the whites of two eggs, beaten stiff, the grated rind of one and the juice of two lemons, and one cup of ice water. Line two plates with a crust and rim, fill, and bake in a moderate oven. Make a meringue with the whites of four eggs and one cup of poiodered sugar.
Chess Pie. — Beat the yolks of three eggs until light and thick; add half a cup of fine granulated sugar, and beat again; add one third of a cup of butter rubbed to a cream, and half a teaspoonful of vanilla. Bake on a plate lined and bordered with puff paste. When done, cover with the whites of three eggs beaten stiff*, and mixed with half a cup of pov^dered sugar and one teaspoonful of
The Boston Cook Book.
lemon juice. Brown slightly, and cut while hot, but serve cold.
Apple Pie, — Cut sour apples in quarters, remove the cores and skins, and cut each quarter in two pieces lengthwise. Fill the plate, putting the pieces of apple round the edge in regular order, and piling slightly in the middle. They will cook as quickly as when sliced, though many are unwilling to believe it. When the apples are dry, add a little water. Cover with crust without wetting the edges, and bake about half an hour. When done, boil three heaping tablespoonfuls of sugar and one of water five minutes. Add the grated rind of one quarter of a lemon, or one tablespoonful of lemon juice. When the pie is done, remove to an earthen plate, pour this syrup through a cut in the top, or raise the upper crust and pour it over the fruit, or simply sprinkle with sugar and bits of butter. To sweeten before baking, sprinkle half a cup of sugar,, mixed with a little spice or grated lemon rind over the apple. Bind the edge of the crusts with a narrow strip of wet cloth, to keep in the syrup. Or wet the edge of the lower crust, sprinkle with flour, put on a rim, wet and flour that also ; fill with fruit, sweeten, put on the upper crust, and press the edges firmly together.
Rhubarb Pie, — Peel the rhubarb, cut into inch pieces, pour boiling water over it, and let it stand ten minutes. Drain, fill the plate, sprinkle thickly with one cup of sugar, dot with bits of butter, cover with a crust, and bake.
Squash Pie, — One cup and a half of stewed and sifted squash, not watery, but dry and mealy, one cup of boiling milk, half a cup of sugar, half a teaspoonful of salt, one saltspoonful of cinnamon, and one egg beaten slightly. Mix in the order given. Line a plate with paste, put on a rim, and fill with the squash. Pumpkin pies are made in the same wa3\
Records on this page
Pastry for One PieLemon Pie No. 3Lemon Pie No. 2Chess PieApple PieRhubarb PieSquash Pie