Make some '^ rough puff paste " (see recipe); roll half
of it thin; line a pie-plate; peel and cut up some fine
baking apples; fill the pie (see Chapter III). Grate the
rind of a lemon or some nutmeg over it; put two table-
spoonfuls of sugar, or more if apples are tart, and half
a cup of water✪ Apple Pie over it; roll out the rest of the paste for
cover, the third of an inch thick, and cover as directed
elsewhere.
APPLE PIE, NO. 2.
Make some very nice apple sauce — which must be
long and slowly stewed till it is almost jelly; flavor with
lemon peel and a little juice; line a pie-plate with
*^ rough pufl^^ paste; cut some strips an inch and half
wide, lay this round the edge over the lining so as to
make a double edge, pressing only the lower part of the
strip; pour in the apple sauce, which must be cool; sift
sugar over thickly; cut thin strips of the paste, twist
them and lay them over in cross-bars; in every open
square stick half a blanched almond if wanted orna-
mental, or else after it is baked a saltspoonful of red
jelly in every square opening.
This pie may be made with any preserve.
LEMOK PIE, i^o. 1.
Beat two ounces of butter to a cream, if very salt
wash it first, mix with it four ounces of sugar, a- cup of
bread-crumbs and the yolks of three eggs and one
white, the grated rind of two lemons, the juice of one.
Stir briskly and pour into a pie-plate lined with paste,
bake in a moderate oven ; beat two heaping tablespoonf uls
of powdered sugar with the whites of two eggs, make a
Pies and Tarts, 211
meringue and cover the pie with it; return to the oyen
to color.
LEMOK PIE, NO. 2.
Two teaspoonfuls of corn-starch mixed with six of
cold water; stir a scant cup of boiling water in it and boil,
stirring all the while, just as you would make starch;
when it has boiled five minutes, grate the rind of two
lemons to it, add five ounces of sugar and the juice of
the lemons, two ounces of butter✪ Lemon Pie, No. 1, stirring the latter in
one way till the mixture boils, then let cool one minute,
beat in the yolks of four eggs the whites of two, stir
well two minutes, then pour the mixture into two
medium-sized pie-plates. Bake in a moderate oven.
Beat the whites of two eggs with two heaping table-
spoonfuls of powdered sugar, spread it over the pie
when it comes out of the oven; return it, and let the
meringue color lightly.
LEMO]^^ PIE, NO. 3 (rich).
Take four ounces of stale cup or sponge cake, or the
same quantity of macaroons, crumbled; squeeze over the
crumbs the juice of three lemons, grate the rind of two;
three-quarters of a pint of rich cream, or six ounces of
butter beaten to cream, and a quarter of a pound of
sugar; pour over these ingredients the well-beaten yolks
of six eggs, and the whites of three; add a small pinch
of salt and mix.
Pour the mixture into two medium pie-dishes lined
with rough puff paste (see recipe). Use the three
whites left for meringue which spread over the pies.
COCOANUT PIE, NO. 1.
Line a dish with rough puff paste, pour a pint of hot
milk (not boiling) over two well beaten eggs; set the
212 Practical Recipes, ✪ Cocoanut Pie, No. 1
Page 107 · 3 recipe records on this page
Presented as published in 1885. 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
Make some "rough puff paste" (see recipe); roll half of it thin; line a pie-plate; peel and cut up some fine baking apples; fill the pie (see Chapter III). Grate the rind of a lemon or some nutmeg over it; put two tablespoonfuls of sugar, or more if apples are tart, and half a cup of water over it; roll out the rest of the paste for cover, the third of an inch thick, and cover as directed elsewhere.
APPLE PIE, NO. 2.
Make some very nice apple sauce — which must be long and slowly stewed till it is almost jelly; flavor with lemon peel and a little juice; line a pie-plate with "rough puff paste"; cut some strips an inch and half wide, lay this round the edge over the lining so as to make a double edge, pressing only the lower part of the strip; pour in the apple sauce, which must be cool; sift sugar over thickly; cut thin strips of the paste, twist them and lay them over in cross-bars; in every open square stick half a blanched almond if wanted ornamental, or else after it is baked a saltspoonful of red jelly in every square opening.
This pie may be made with any preserve.
LEMON PIE, NO. 1.
Beat two ounces of butter to a cream, if very salt wash it first, mix with it four ounces of sugar, a cup of bread-crumbs and the yolks of three eggs and one white, the grated rind of two lemons, the juice of one. Stir briskly and pour into a pie-plate lined with paste, bake in a moderate oven ; beat two heaping tablespoonf uls of powdered sugar with the whites of two eggs, make a
Pies and Tarts, 211
meringue and cover the pie with it; return to the oven to color.
LEMON PIE, NO. 2.
Two teaspoonfuls of corn-starch mixed with six of cold water; stir a scant cup of boiling water in it and boil, stirring all the while, just as you would make starch; when it has boiled five minutes, grate the rind of two lemons to it, add five ounces of sugar and the juice of the lemons, two ounces of butter, stirring the latter in one way till the mixture boils, then let cool one minute, beat in the yolks of four eggs the whites of two, stir well two minutes, then pour the mixture into two medium-sized pie-plates. Bake in a moderate oven.
Beat the whites of two eggs with two heaping tablespoonfuls of powdered sugar, spread it over the pie when it comes out of the oven; return it, and let the meringue color lightly.
LEMON PIE, NO. 3 (rich).
Take four ounces of stale cup or sponge cake, or the same quantity of macaroons, crumbled; squeeze over the crumbs the juice of three lemons, grate the rind of two; three-quarters of a pint of rich cream, or six ounces of butter beaten to cream, and a quarter of a pound of sugar; pour over these ingredients the well-beaten yolks of six eggs, and the whites of three; add a small pinch of salt and mix.
Pour the mixture into two medium pie-dishes lined with rough puff paste (see recipe). Use the three whites left for meringue which spread over the pies.
COCOANUT PIE, NO. 1.
Line a dish with rough puff paste, pour a pint of hot milk (not boiling) over two well beaten eggs; set the
212 Practical Recipes,
Records on this page
Apple PieLemon Pie, No. 1Cocoanut Pie, No. 1