Put a quart of picked huckleberries into a basin of water; take off
whatever floats ; take up the berries by the handful, pick out all the stems
and unripe berries and put them into a dish ; line a buttered pie dish with
a pie paste, put in the berries half an inch deep, and to a quart of berries,
put half of a teacupful of brown sugar ; dredge a teaspoonful of flour over,
strew a saltspoonf ul of salt and a little nutmeg grated over ; cover the
pie, cut a slit in the centre, or make several small incisions on either side
of it ; press the two crusts together around the edge, trim it off neatly with
a sharp knife and bake in a quick oven for three-quarters of an hour.
BLACKBERRY PIE.
Pick the berries clean, rinse them in cold water and finish as directed
for huckleberries.
316
PASTEY, PIES AND TABTS
MOLASSES FIE.
Two TEACUPFULS of molasses; one of sugar, three eggs, one tablespoon-
ful of melted butter, one lemon, nutmeg ; beat and bake in pastry.
LEMON RAISIN PIE.
One cup of chopped raisins, seeded, and the juice and grated rind of
one lemon, one cupful of cold water, one tablespoonful of flour, one cupful
of sugar, two tablespoonfuls of butter. Stir lightly together and bake
with upper and under crust.
RHUBARB PIE.
Cut the large stalks off where the leaves commence, strip off the
outside skin, then cut the stalks in pieces half an inch long ; line a pie
dish with paste rolled rather thicker than a dollar piece, put a layer of
the rhubarb nearly an inch deep; to a quart bowl of cut rhubarb put
a large teacupful of sugar ; strew it over with a saltspoonful of salt✪ Huckleberry Pie and a
little nutmeg grated ; shake over a little flour ; cover with a rich pie crust,
cut a slit in the centre, trim off the edge with a sharp knife and bake
in a quick oven until the pie loosens from the dish. Rhubarb pies made
in this way are altogether superior to those made of the fruit stewed.
RHUBARB PIE. (Cooked.)
Skin the stalks, cut them into small pieces, wash and put them in a
stewpan with no more water than what adheres to them ; when cooked,
mash them fine and put in a small piece of butter✪ Rhubarb Pie (Cooked) ; when cool, sweeten to
taste; if liked, add a little lemon-peel, cinnamon or nutmeg; line your
plate with thin crust, put in the filling, cover with crust and bake in a
quick oven ; sift sugar over it when served.
PINEAPPLE PIE.
A GRATED pineapple, its weight in sugar, half its weight in butter, one
cupful of cream, five eggs✪ Pineapple Pie; beat the butter to a creamy froth, add the
sugar and yolks of the eggs, continue beating till very light ; add the
cream, the pineapple grated and the whites of the eggs beaten to a stiff
froth. Bake with an under crust. Eat cold.
GRAPE PIE.
Pop the pulps out of the skins into one dish and put the skins into an-
other. Then simmer the pulp a little over the fire to soften it ; remove it
PASTRY, PIES AND TARTS.
317
and rub it through a colander to separate it from the seeds. Then put the
skins and pulp together and they are ready for pies or for canning or
putting in jugs for further use. Fine for pies.
DAMSON OR PLUM PIE. ✪ Damson or Plum Pie
Page 213 · 8 recipe records on this page
Presented as published in 1887. 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
Put a quart of picked huckleberries into a basin of water; take off whatever floats ; take up the berries by the handful, pick out all the stems and unripe berries and put them into a dish ; line a buttered pie dish with a pie paste, put in the berries half an inch deep, and to a quart of berries, put half of a teacupful of brown sugar ; dredge a teaspoonful of flour over, strew a saltspoonful of salt and a little nutmeg grated over ; cover the pie, cut a slit in the centre, or make several small incisions on either side of it ; press the two crusts together around the edge, trim it off neatly with a sharp knife and bake in a quick oven for three-quarters of an hour.
BLACKBERRY PIE.
Pick the berries clean, rinse them in cold water and finish as directed for huckleberries.
MOLASSES FIE.
Two TEACUPFULS of molasses; one of sugar, three eggs, one tablespoonful of melted butter, one lemon, nutmeg ; beat and bake in pastry.
LEMON RAISIN PIE.
One cup of chopped raisins, seeded, and the juice and grated rind of one lemon, one cupful of cold water, one tablespoonful of flour, one cupful of sugar, two tablespoonfuls of butter. Stir lightly together and bake with upper and under crust.
RHUBARB PIE.
Cut the large stalks off where the leaves commence, strip off the outside skin, then cut the stalks in pieces half an inch long ; line a pie dish with paste rolled rather thicker than a dollar piece, put a layer of the rhubarb nearly an inch deep; to a quart bowl of cut rhubarb put a large teacupful of sugar ; strew it over with a saltspoonful of salt and a little nutmeg grated ; shake over a little flour ; cover with a rich pie crust, cut a slit in the centre, trim off the edge with a sharp knife and bake in a quick oven until the pie loosens from the dish. Rhubarb pies made in this way are altogether superior to those made of the fruit stewed.
RHUBARB PIE. (Cooked.)
Skin the stalks, cut them into small pieces, wash and put them in a stewpan with no more water than what adheres to them ; when cooked, mash them fine and put in a small piece of butter ; when cool, sweeten to taste; if liked, add a little lemon-peel, cinnamon or nutmeg; line your plate with thin crust, put in the filling, cover with crust and bake in a quick oven ; sift sugar over it when served.
PINEAPPLE PIE.
A GRATED pineapple, its weight in sugar, half its weight in butter, one cupful of cream, five eggs; beat the butter to a creamy froth, add the sugar and yolks of the eggs, continue beating till very light ; add the cream, the pineapple grated and the whites of the eggs beaten to a stiff froth. Bake with an under crust. Eat cold.
GRAPE PIE.
Pop the pulps out of the skins into one dish and put the skins into another. Then simmer the pulp a little over the fire to soften it ; remove it
and rub it through a colander to separate it from the seeds. Then put the skins and pulp together and they are ready for pies or for canning or putting in jugs for further use. Fine for pies.
DAMSON OR PLUM PIE.
Records on this page
Huckleberry PieBlackberry PieMolasses PieLemon Raisin PieRhubarb PieRhubarb Pie (Cooked)Pineapple PieDamson or Plum Pie