ing water, stew about fifteen minutes, add sugar
by measure, as before. This will take less boiling
than the first juice (about seven minutes).
Enough jelly will result to make nearly or quite
a quart, all told, from one pound of dried apples
and about one and one-half pounds of sugar.
Apricots or any other tart dried fruit can be
used instead of apples. Sweet fruit will not do,
unless lemon juice or real apple vinegar is added.
Wild Fruits. — American wild fruits ripen as
follows ;
May — June.
Chickasaw Plum (to July).
Wild Strawberries.
June — July.
Woolly-leaved Buckthorn.
Dewberry.
Service-berry (June-berry).
Shad-bush.
July.
May Apple.
July — A ugust.
Blackberries (some in Sep.).
Bilberries.
Blueberries.
Huckleberries.
Buffalo-berry.
Choke Cherry.
Wild Black Currant.
Wild Gooseberries.
Riverside Grape (to Oct.).
Wild Raspberries (to Sep.).
Salmon-berry.
Silver-berry.
August*
Sand Cherry.
Western Wild Cherry.
Wild Red Cherry.
Elderberry.
Sand Grape.
Canada Plum.
Porter's Plum.
Barberry.
Cranberries.
August — Ssptembtr,
BEVERAGES AND DESSERTS. 139
Wild Black Cherry.
Fox Grape.
Wild Red Plum (to Oct.).
Snowberry.
September,
Carolina Buckthorn.
September — October,
Wild Crab-apples.
Summer Grape.
Haws.
Beach Plum.
Wild Goose Plum.
Large-fruited Thorn.
Scarlet Thorn.
October.
Missouri Grape.
Black Thorn.
Frost Grape.
October — November.
Edible After Frost.
Pawpaw.
Persimmon. I
Pie. — It is not to be presumed that a mere male
camper can make a good pie-crust in the regular
way; but it is easy to make a wholesome and very
fair pie-crust in an irregular way, which is as
follows: Make a glorified biscuit dough by mix-
ing thoroughly 1 pint flour, 1 teaspoonful baking
powder, % teaspoonful salt, rubbing in 4 heaped
tablespoonfuls of lard✪ Pie Crust (better still, half-and-half
of butter and lard), and making into a soft dough
with cold water. In doing this, observe the rules
given under Biscuit. The above quantity is
enough for a pie filling an 8x12 reflector pan.
Roll the dough into a thin sheet, as thin as you
can handle, and do the rolling as gently as you
can.
From this sheet cut a piece large enough for
bottom crust and lay it in the greased pan. The
sheet should be big enough to lap over edge of
pan. Into this put your fruit (dried fruit ig
140 CAMP COOKERY.
previously stewed and mashed), and add sugar
and spice to taste. Then, with great circumspec-
tion and becoming reverence, lay on top of all this
your upper crust. Now, with your thumb, press
the edges of upper and lower crust together all
around, your thumb-prints leaving scallops around
the edge. Trim off by running a knife around
edge of pan. Then prick a number of small slits
in the top crust, here and there, to give a vent
to the stem when the fruit boils. Bake as you
would biscuits.
Note that this dough contains baking powder,
and that it will swell. Don't give the thing a
name until it is baked; then, if you have made the
crust too thick for a pie, call it a cobbler, or a
shortcake, and the boys, instead of laughing at
you, will ask for more.
Page 67 · 3 recipe records on this page
Presented as published in 1910. 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
ing water, stew about fifteen minutes, add sugar by measure, as before. This will take less boiling than the first juice (about seven minutes). Enough jelly will result to make nearly or quite a quart, all told, from one pound of dried apples and about one and one-half pounds of sugar.
Apricots or any other tart dried fruit can be used instead of apples. Sweet fruit will not do, unless lemon juice or real apple vinegar is added.
Wild Fruits. — American wild fruits ripen as follows ;
May — June. Chickasaw Plum (to July). Wild Strawberries.
June — July. Woolly-leaved Buckthorn. Dewberry.
Service-berry (June-berry). Shad-bush.
July. May Apple.
July — A ugust. Blackberries (some in Sep.). Bilberries. Blueberries. Huckleberries. Buffalo-berry. Choke Cherry. Wild Black Currant. Wild Gooseberries. Riverside Grape (to Oct.). Wild Raspberries (to Sep.). Salmon-berry. Silver-berry.
August. Sand Cherry. Western Wild Cherry. Wild Red Cherry. Elderberry. Sand Grape. Canada Plum. Porter's Plum.
Barberry. Cranberries.
August — September,
Wild Black Cherry.
Fox Grape.
Wild Red Plum (to Oct.).
Snowberry.
September, Carolina Buckthorn.
September — October, Wild Crab-apples. Summer Grape. Haws.
Beach Plum. Wild Goose Plum. Large-fruited Thorn. Scarlet Thorn.
October. Missouri Grape. Black Thorn.
Frost Grape.
October — November.
Edible After Frost. Pawpaw. Persimmon. I
Pie. — It is not to be presumed that a mere male camper can make a good pie-crust in the regular way; but it is easy to make a wholesome and very fair pie-crust in an irregular way, which is as follows: Make a glorified biscuit dough by mixing thoroughly 1 pint flour, 1 teaspoonful baking powder, % teaspoonful salt, rubbing in 4 heaped tablespoonfuls of lard (better still, half-and-half of butter and lard), and making into a soft dough with cold water. In doing this, observe the rules given under Biscuit. The above quantity is enough for a pie filling an 8x12 reflector pan. Roll the dough into a thin sheet, as thin as you can handle, and do the rolling as gently as you can.
From this sheet cut a piece large enough for bottom crust and lay it in the greased pan. The sheet should be big enough to lap over edge of pan. Into this put your fruit (dried fruit is
previously stewed and mashed), and add sugar and spice to taste. Then, with great circumspection and becoming reverence, lay on top of all this your upper crust. Now, with your thumb, press the edges of upper and lower crust together all around, your thumb-prints leaving scallops around the edge. Trim off by running a knife around edge of pan. Then prick a number of small slits in the top crust, here and there, to give a vent to the stem when the fruit boils. Bake as you would biscuits.
Note that this dough contains baking powder, and that it will swell. Don't give the thing a name until it is baked; then, if you have made the crust too thick for a pie, call it a cobbler, or a shortcake, and the boys, instead of laughing at you, will ask for more.
Records on this page
Pie CrustBatter PuddingPie Crust