Cream Filling. — i cup rich milk or part cream,
heated to boiling. Into this stir one scant table-
spoonful of flour previously braided smooth with a
little cold milk. Add to this the well-beaten yolk of
one egg and one tablespoonful of sugar✪ Cream Filling. Turn this
mixture into the hot milk, and stir until it thickens.
Flavor with a little grated lemon rind or vanilla,
or if preferred, flavor the milk with cocoanut be-
212
Healthful Cookery
fore using. Fill the crust, and meringue with the
white of the egg beaten stiff with a tablespoonful
of sugar.
Cream Pie. — For one pie, beat together I egg,
y2 cup sugar, I tablespoonful flour, 2 cups rich milk✪ Cream Pie.
Bake with under crust only.
Cranberry Pie. — 1 quart cranberries, 2 cups
sugar, x/2 cup flour✪ Cranberry Pie.
Stew a quart of cranberries until broken, in a
pint of boiling water. Rub through a colander to
remove the skins, add two cups of sugar and one-
half cup of sifted flour. Bake with an under crust
only.
*Dried Apple Pie. — Stew good dried apples till
perfectly tender in as small a quantity of water as
possible. When done, rub through a colander.
They should be about the consistency of fruit jam;
if not, a little flour may be added. Sweeten to taste✪ Dried Apple Pie,
fill under crusts with the mixture, and bake. If
lemon flavor is liked, a few pieces of the yellow rind
may be added to the apples a little while before they
are tender. If the apples are especially tasteless,
lemon juice or some sour-apple jelly should be
added after rubbing through the colander. The
crusts may first be baked, and filled with the mix-
ture when needed; in which' case the sauce should
Desserts
213
be simmered lightly till of the desired consistency.
The top may be ornamented with strips or rings of
crust.
*Dried Apple Pie with Raisins. — Rub a quart
of well-stewed dried apples through a colander, add
a cup of- steamed raisins, sugar to sweeten✪ Dried Apple Pie with Raisins, and
bake with two crusts. This is sufficient for two
pies.
*Dried Apricot Pie. — Stew together one-third
dried apricots and two-thirds dried apples or
peaches. When soft, rub through a colander, add
sugar to sweeten✪ Dried Apricot Pie, and if very juicy, stew again until
the juice is mostly evaporated; then beat until light,
and bake in a Granola crust.
*Farina Pie. — cup farina, 3 cups milk, Yi
cup sugar, 2 eggs✪ Farina Pie.
Cook one-fourth cup of farina in a double boiler
for an hour in three cups of rich milk. Allow it to
become cool, then add one-half cup of sugar, the
yolks of two eggs, and a little grated lemon rind.
Bake with an under crust only. Meringue the top
with the white of the egg beaten to a stiff froth
with one tablespoonful of sugar, and a little grated
lemon rind for flavoring. The quantity given is
sufficient for two small pies.
Fruit Pies. — Apples, peaches, and all small fruits
214
Healthful Cookery
Page 74 · 7 recipe records on this page
Presented as published in 1904. 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
Cream Filling. — i cup rich milk or part cream, heated to boiling. Into this stir one scant tablespoonful of flour previously blended smooth with a little cold milk. Add to this the well-beaten yolk of one egg and one tablespoonful of sugar. Turn this mixture into the hot milk, and stir until it thickens. Flavor with a little grated lemon rind or vanilla, or if preferred, flavor the milk with cocoanut be-
Healthful Cookery
fore using. Fill the crust, and meringue with the white of the egg beaten stiff with a tablespoonful of sugar.
Cream Pie. — For one pie, beat together I egg, y2 cup sugar, I tablespoonful flour, 2 cups rich milk. Bake with under crust only.
Cranberry Pie. — 1 quart cranberries, 2 cups sugar, x/2 cup flour.
Stew a quart of cranberries until broken, in a pint of boiling water. Rub through a colander to remove the skins, add two cups of sugar and onehalf cup of sifted flour. Bake with an under crust only.
*Dried Apple Pie. — Stew good dried apples till perfectly tender in as small a quantity of water as possible. When done, rub through a colander. They should be about the consistency of fruit jam; if not, a little flour may be added. Sweeten to taste, fill under crusts with the mixture, and bake. If lemon flavor is liked, a few pieces of the yellow rind may be added to the apples a little while before they are tender. If the apples are especially tasteless, lemon juice or some sour-apple jelly should be added after rubbing through the colander. The crusts may first be baked, and filled with the mixture when needed; in which' case the sauce should
Desserts
be simmered lightly till of the desired consistency. The top may be ornamented with strips or rings of crust.
*Dried Apple Pie with Raisins. — Rub a quart of well-stewed dried apples through a colander, add a cup of steamed raisins, sugar to sweeten, and bake with two crusts. This is sufficient for two pies.
*Dried Apricot Pie. — Stew together one-third dried apricots and two-thirds dried apples or peaches. When soft, rub through a colander, add sugar to sweeten, and if very juicy, stew again until the juice is mostly evaporated; then beat until light, and bake in a Granola crust.
*Farina Pie. — 1/4 cup farina, 3 cups milk, 1/2
cup sugar, 2 eggs.
Cook one-fourth cup of farina in a double boiler for an hour in three cups of rich milk. Allow it to become cool, then add one-half cup of sugar, the yolks of two eggs, and a little grated lemon rind. Bake with an under crust only. Meringue the top with the white of the egg beaten to a stiff froth with one tablespoonful of sugar, and a little grated lemon rind for flavoring. The quantity given is sufficient for two small pies.
Fruit Pies. — Apples, peaches, and all small fruits
Healthful Cookery
Records on this page
Cream FillingCream PieCranberry PieDried Apple PieDried Apple Pie with RaisinsDried Apricot PieFarina Pie