Original White House Cookbook

Peel sour apples and stew until soft, and not much water left in them ; then rub through a colander ; beat three eggs for each pie to be baked and put in at the rate of one cupful of butter and one of sugar for three pies ; season, with nutmeg. IRISH APPLE PIE. Pare and take out the cores of the apples, cutting each apple into four or eight pieces, according to their size. Lay them neatly in a baking dish, seasoning them with brown sugar and any spice, such as pounded cloves and cinnamon, or grated lemon peel. A little quince marmalade gives a fine flavor to the pie. Add a little water and cover with puff paste. Bake for an hour. MOCK APPLE PIE. Crush finely with a rolling pin, one large Boston cracker ; put it into a bowl and pour upon it one teacupful of cold water ; add one teacupful of fine white sugar, the juice and pulp of one lemon, half a lemon rind grated and a little nutmeg ; line the pie-plate with half puff paste, pour in the mixture, cover with the paste and bake half an hour. These are proportions for one pie. APPLE AND PEACH MERINGUE PIE. Stew the apples or peaches and sweeten to taste. Mash smooth and season with nutmeg. Fill the crusts and bake until just done. Put on no top crust. Take the whites of three eggs for each pie and whip to a stiff froth, and sweeten with three tablespoonfuls of powdered sugar. Flavor with rose-water or vanilla ; beat until it will stand alone ; then spread it on the pie one-half to one inch thick ; set it back into the oven until the meringue is well set. Eat cold. COCOANUT PIE. No. 1. One-half cup desiccated cocoanut soaked in one cupful of milk, two eggs, one small cupful of sugar, butter the size of an egg. This is for one small-sized pie. Nice with a meringue on top. COCOANUT PIE. No. 2. Cut off the brown part of the cocoanut, grate the white part, mix it with milk and set it on the fire and let it boil slowly eight or ten minutes. To a pound of the grated cocoanut, allow a quart of milk, eight eggs, four tablespoonfuls of sifted white sugar, a glass of wine, a small cracker, pounded fine, two spoonfuls of melted butter and half a nutmeg. The eggs and sugar should be beaten together to a froth, then the wine stirred in. Put them into the milk and cocoanut, which should be first allowed to get quite cool ; add the cracker and nutmeg, turn the whole into deep pie plates, with a lining and rim of puff paste. Bake them as soon as turned into the plates. CHOCOLATE CUSTARD PIE. No. 1. One-quarter cake of Baker’s chocolate, grated; one pint of boiling water, six eggs, one quart of milk, one-half cupful of white sugar, two teaspoonfuls of vanilla. Dissolve the chocolate in a very little milk, stir into the boiling water and boil three minutes. When nearly cold, beat up with this the yolks of all the eggs and the whites of three. Stir this mixture into the milk, season and pour into shells of good paste. When the custard is “set” — but not more than half done — spread over it the whites whipped to a froth, with two tablespoonfuls of sugar. You may bake these custards without paste, in a pudding dish or cups set in boiling water. CHOCOLATE PIE. No. 2.