Roll out some paste into a long roll and cut it into
pieces as before directed, only make them thinner; lay
the bottom paste in the pans; place in the centre either
some ripe, or bottled fruit; let the fruit be set up as
high as you can in the middle, so as not to spread over
the pan; add a little sugar, and sprinkle them with
water✪ Covered Tarts. Put on another piece of paste for a cover;
thumb it round the edges, as far as the fruit, let the
centre be high and round. Reel round the edge of the
tart with a tart reel; make two or three holes round the
fiuit, near the bottom. Ice them as directed for Coven-
try puffs, only put the sugar more of a heap on the
centre, then flatten it with your hand; sprinkle them
well with clean water, but not too much, so as to cause
the sugar to run off. Nearly fill the bottom, or groove
round the fruit, with clean water, and bake in a cool
oven. If the oven is rather warm, leave open the
door.
LARGE FRUIT PIES.
Pill a dish about three parts full, or rather more, of
fruit; add sugar to your palate, or use about six ounces
to a quart. Take the fruit from the sides, and place it
in the centre, so as to make it high and round in the
middle Roll out the paste sufficiently large to cover
the dish; lay it on, and with your thumbs press down
the paste between the side of the dish and the fruit.
Pet the centre of your pie appear nice and round.
Make four cuts with a knife round the fruit; trim the
paste from the edge of the dish, and notch it round.
You may ornament the centre of the pie, either bV
cutting any device your fancy may direct, with a knife*
or scissors on the top, or by iceing it as directed for
Coventry 1 uffs, when it is nearly done. Or, instead of
th,s whisk up the white of an egg to a very strong
tioth, and lay it over the centre of your pie, as' high as
30
CONFECTIONARY.
you can, dust it with a little loaf sugar dust, and let it
remain in the oven till set.
If the fruit used is nut very juicy, a little water✪ Large Fruit Pies may
be put in the pie.
A thin edging of paste may be put round the edge
of the dish, if you think proper. The thickness of your
crust for pies, of any description, you will regulate ac-
cording to the size of the dish.
CREAMED APPLE PIE.
Tare, cut in quarters, and core, as many baking
apples as your dish will hold ; mix in sufficient sugar to
sweeten them ; grate in some lemon peel, put in four
or live cloves, and a little, but not more than a teacup-
ful, of water ; put an edging of puff paste✪ Creamed Apple Pie round a pie
dish, and cover the apples with a thin crust of paste, so
as to keep them moist. Put it into the oven till the
apples are baked.
While you are making the puff paste for the edge of
the dish, make some extra, and cut it into stars, leaves,
or other ornaments ; touch the tops of them with white
of egg, and sift sugar on that, and then sprinkle them
with a very little water; put them on a plate, and bake
them.
Make some boiled custards, (see Boiled Custards,)
and wiien your apples are baked, and have got cold,
take off the crust from them, and cover them wrel! over
with custard, which must also be cold. Ornament the
top with the leaves and stars.
A CHARLOTTE OF APPLES. ✪ A Charlotte of Apples
Page 14 · 4 recipe records on this page
Presented as published in 1890. 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
Roll out some paste into a long roll and cut it into pieces as before directed, only make them thinner; lay the bottom paste in the pans; place in the centre either some ripe, or bottled fruit; let the fruit be set up as high as you can in the middle, so as not to spread over the pan; add a little sugar, and sprinkle them with water. Put on another piece of paste for a cover; thumb it round the edges, as far as the fruit, let the centre be high and round. Reel round the edge of the tart with a tart reel; make two or three holes round the fruit, near the bottom. Ice them as directed for Coventry puffs, only put the sugar more of a heap on the centre, then flatten it with your hand; sprinkle them well with clean water, but not too much, so as to cause the sugar to run off. Nearly fill the bottom, or groove round the fruit, with clean water, and bake in a cool oven. If the oven is rather warm, leave open the door.
LARGE FRUIT PIES.
Fill a dish about three parts full, or rather more, of fruit; add sugar to your palate, or use about six ounces to a quart. Take the fruit from the sides, and place it in the centre, so as to make it high and round in the middle Roll out the paste sufficiently large to cover the dish; lay it on, and with your thumbs press down the paste between the side of the dish and the fruit. Let the centre of your pie appear nice and round. Make four cuts with a knife round the fruit; trim the paste from the edge of the dish, and notch it round.
You may ornament the centre of the pie, either by cutting any device your fancy may direct, with a knife or scissors on the top, or by iceing it as directed for Coventry puffs, when it is nearly done. Or, instead of this whisk up the white of an egg to a very strong tioth, and lay it over the centre of your pie, as' high as
you can, dust it with a little loaf sugar dust, and let it remain in the oven till set.
If the fruit used is nut very juicy, a little water may be put in the pie.
A thin edging of paste may be put round the edge of the dish, if you think proper. The thickness of your crust for pies, of any description, you will regulate according to the size of the dish.
CREAMED APPLE PIE.
Pare, cut in quarters, and core, as many baking apples as your dish will hold ; mix in sufficient sugar to sweeten them ; grate in some lemon peel, put in four or live cloves, and a little, but not more than a teacupful, of water ; put an edging of puff paste round a pie dish, and cover the apples with a thin crust of paste, so as to keep them moist. Put it into the oven till the apples are baked.
While you are making the puff paste for the edge of the dish, make some extra, and cut it into stars, leaves, or other ornaments ; touch the tops of them with white of egg, and sift sugar on that, and then sprinkle them with a very little water; put them on a plate, and bake them.
Make some boiled custards, (see Boiled Custards,) and wiien your apples are baked, and have got cold, take off the crust from them, and cover them well over with custard, which must also be cold. Ornament the top with the leaves and stars.
A CHARLOTTE OF APPLES.
Records on this page
Covered TartsLarge Fruit PiesCreamed Apple PieA Charlotte of Apples