and berries may be made into palatable pies with-
out rich crusts or an excess of sugar, or the addi-
tion of unwholesome spices and flavorings. Bake
the crust separately, and fill when needed with pre-
pared fruit, or with fresh fruit, using only sufficient
sugar to sweeten ; add no spices, and bake quickly.
Prepare apples for pies by paring, coring, and divi-
ding in eighths. Fill crusts in which the fruit is to
be baked quite full and slightly heaping in the
center. If flavoring is desired, let it be that of
some other fruit. For apple pies, a teaspoonful or
two of pineapple juice, a little grated lemon or
orange peel, or a little strawberry or quince syrup,
may be used for flavoring. For pies made of apples,
peaches, and fruits which are not very juicy, add a
tablespoonful or so of water or fruit juice; but for
very juicy fruits and berries, dredge the under crust
with a tablespoonful of sugar and a little flour mixed
together before filling, or stir a spoonful of flour
into the fruit so that each berry or piece may be
separately floured.
*Fruit and Nut Pie. — For the crust for a large
pie, take one and one-fourth cups each of sifted
Almond Meal and pastry flour; salt, and one third
of a cup of water✪ Fruit and Nut Pie. Mix the meal, flour, and salt;
add water, and roll out without kneading. When
Desserts
2I5
the pan is covered with the paste, have mixed to-
gether one-half cup of sugar and one-third cup of
Almond Meal with a little salt. Sprinkle half of
this over the paste on the bottom of the pan. Fill
the pan with tart apples which have been pared and
cut into quarters or eighths, then across ; drop into
the spaces fine-flavored raisins. Sprinkle the re-
mainder of the sugar and meal over the top of the
fruit, putting plenty near the edges. Cover with
the top crust, and bake until the apples are tender.
*Granose Apple Pie. — On each individual pie-
plate put a few crisp Granose Flakes. Dip carefully
over them some stewed apples, sweetened as for
sauce, and sprinkle Flakes lightly over the top✪ Granose Apple Pie.
Serve at once. Whortleberries, cranberries, prunes,
peaches, or any other stewed fruit may be used in
place of the apples, or a cooked cream or lemon fill-
ing as for Cream Granose, Lemon, or Cream Pie.
*Cream Granose Pie. — Put one pint of milk into
the double boiler, set over the fire, and let it come
to a boil. Add one and one-half tablespoonfuls of
flour which has been blended in a part of the milk;
set immediately into the double boiler, and add one
egg, one-third cup of sugar, and a pinch of salt. Stir
constantly until thickened, flavor with vanilla✪ Cream Granose Pie.
Serve over freshly toasted Granose Flakes.
2l6
Healthful Cookery
*Orange Pie. — i cup water, i orange (juice), /2
lemon (juice only), 1/3 teaspoonful grated orange
rind, 1 cup sugar, 1 teaspoonful butter, I egg (yolk
only), 1 tablespoonful corn-starch.
Prepare as for Cherry Pie.
Grape Tart. — • 1 pint grape juice, 2 tablespoon-
fuls corn-starch, y2 cup sugar.
Into one pint of canned or fresh grape juice,
when boiling, stir two tablespoonfuls of corn-starch
or maizena, braided with a little water, and cook for
five minutes. Sweeten to taste, and fill a Granola
crust. ✪ Orange Pie
Page 75 · 5 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
and berries may be made into palatable pies without rich crusts or an excess of sugar, or the addition of unwholesome spices and flavorings. Bake the crust separately, and fill when needed with prepared fruit, or with fresh fruit, using only sufficient sugar to sweeten ; add no spices, and bake quickly. Prepare apples for pies by paring, coring, and dividing in eighths. Fill crusts in which the fruit is to be baked quite full and slightly heaping in the center. If flavoring is desired, let it be that of some other fruit. For apple pies, a teaspoonful or two of pineapple juice, a little grated lemon or orange peel, or a little strawberry or quince syrup, may be used for flavoring. For pies made of apples, peaches, and fruits which are not very juicy, add a tablespoonful or so of water or fruit juice; but for very juicy fruits and berries, dredge the under crust with a tablespoonful of sugar and a little flour mixed together before filling, or stir a spoonful of flour into the fruit so that each berry or piece may be separately floured.
*Fruit and Nut Pie. — For the crust for a large pie, take one and one-fourth cups each of sifted Almond Meal and pastry flour; salt, and one third of a cup of water. Mix the meal, flour, and salt; add water, and roll out without kneading. When the pan is covered with the paste, have mixed together one-half cup of sugar and one-third cup of Almond Meal with a little salt. Sprinkle half of this over the paste on the bottom of the pan. Fill the pan with tart apples which have been pared and cut into quarters or eighths, then across ; drop into the spaces fine-flavored raisins. Sprinkle the remainder of the sugar and meal over the top of the fruit, putting plenty near the edges. Cover with the top crust, and bake until the apples are tender.
*Granose Apple Pie. — On each individual pieplate put a few crisp Granose Flakes. Dip carefully over them some stewed apples, sweetened as for sauce, and sprinkle Flakes lightly over the top. Serve at once. Whortleberries, cranberries, prunes, peaches, or any other stewed fruit may be used in place of the apples, or a cooked cream or lemon filling as for Cream Granose, Lemon, or Cream Pie.
*Cream Granose Pie. — Put one pint of milk into the double boiler, set over the fire, and let it come to a boil. Add one and one-half tablespoonfuls of flour which has been blended in a part of the milk; set immediately into the double boiler, and add one egg, one-third cup of sugar, and a pinch of salt. Stir constantly until thickened, flavor with vanilla. Serve over freshly toasted Granose Flakes.
Healthful Cookery
*Orange Pie. — i cup water, i orange (juice), /2 lemon (juice only), 1/3 teaspoonful grated orange rind, 1 cup sugar, 1 teaspoonful butter, I egg (yolk only), 1 tablespoonful corn-starch.
Prepare as for Cherry Pie.
Grape Tart. — • 1 pint grape juice, 2 tablespoonfuls corn-starch, y2 cup sugar.
Into one pint of canned or fresh grape juice, when boiling, stir two tablespoonfuls of corn-starch or maizena, braided with a little water, and cook for five minutes. Sweeten to taste, and fill a Granola crust.
Records on this page
Fruit and Nut PieGranose Apple PieCream Granose PieOrange PieGrape Tart