within an hour. The next clay, and the day after
even, you. will find it something more than 'a
corpse of an apple-pic.' For four pies, if the
apples are not very tart, and you like a rich pie,
use the juice of one lemon with that of two oranges
and a little grated peel, adding sugar in propor-
tion. Most delicious apple-pies are made by
using one grated pineapple✪ Apple Pie to four pies. Place
the grated pineapple with the butter and sugar
in the stew-pan, and heat to boiling, then
add as befoi*e, laying it lightly and evenly over
the apple, which is permeated by the mixture,
without being stirred."
"Mamma," said Alice, "you have heard of
cambric tea. Did you ever hear of linen pie ? "
" Oh, yes. I have heard people call hot water,
with cream and sugar to taste, by that name.
They say Horace Greeley used to consider cambric
tea a delightful beverage. I drink it sometimes
myself; but I believe I have never tasted linen
pie. How is it made ? "
" Cousin Kate makes it in this way. Instead of
filling her pie-crust with apple, or other fruit, she
fills it with pieces of old white linen, and bakes.
Meanwhile, on the range she prepares the fruit, if
it is desirable to cook it ; and, when the crust is
baked, she slips it on a plate, lifts ofi* the upper-
crust, takes out the rags, and fills their place with
the juicy fruit, which couldn't possibly be baked
152 COOKING AND CASTLE-BUILDING.
in the pie, without losing a large portion of the
juice, and spoiling the looks, as well as the taste
of the pie. At dinner every one who doesn't un-
derstand the trick wonders how so juicy a pie was
so perfectly baked. And no one can imagine how
the upper-crust was baked so rich and brown,
without being stained with juice, and the under-
crust so crisp, without being soaked or heavy.
To the uninitiated it is no doubt as great a marvel
as the apple inside the dumpling was to the be-
wildered king, who asked, amazed, ' How got the
apple in ? ' "
"There is another advantage, Alice," I said,
" in baking these linen pies. Several crusts may
be baked and put away for a day or two unfilled ;
and an hour or two before serving, if placed for a
few minutes in a hot oven, until warmed tlirough,
and then filled with fresh fruit, they can scarcely
be distinguished from freshly baked pies. These
linen pies are just the things to fill with straw-
berries or other fruit which is good uncooked.
"To change the subject a little, Emeline, I
agree fully with the remark you made this morn-
ing, that few persons care for cooked apples, be-
cause they are, as a general thing, so poorly
cooked. Tlie apple, although it contains so many
elements of goodness, is one of our most abused
fruits. As a general rule, it is shabbily treated
in every process of cooking it is compelled to
IN THE ORCHAED. 153
undergo. It is badly ])aked, and wretchedly
stewed. It is diluted with water, or dosed with
sugar, or doctored with spices, until all the orig-
inal flavor is lost, or spoiled. But, in spite of all
this bad usage, the apple has retained a place in
the culinary department, and is destined, as soon
as we learn how to cook it properly, to grow into
universal favor, and become a prominent article
of diet at every well-ordered table."
Page 64 · 1 recipe record on this page
Presented as published in 1880. 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
within an hour. The next clay, and the day after even, you. will find it something more than 'a corpse of an apple-pic.' For four pies, if the apples are not very tart, and you like a rich pie, use the juice of one lemon with that of two oranges and a little grated peel, adding sugar in proportion. Most delicious apple-pies are made by using one grated pineapple to four pies. Place the grated pineapple with the butter and sugar in the stew-pan, and heat to boiling, then add as before, laying it lightly and evenly over the apple, which is permeated by the mixture, without being stirred."
"Mamma," said Alice, "you have heard of cambric tea. Did you ever hear of linen pie ? "
" Oh, yes. I have heard people call hot water, with cream and sugar to taste, by that name. They say Horace Greeley used to consider cambric tea a delightful beverage. I drink it sometimes myself; but I believe I have never tasted linen pie. How is it made ? "
" Cousin Kate makes it in this way. Instead of filling her pie-crust with apple, or other fruit, she fills it with pieces of old white linen, and bakes. Meanwhile, on the range she prepares the fruit, if it is desirable to cook it ; and, when the crust is baked, she slips it on a plate, lifts ofi* the uppercrust, takes out the rags, and fills their place with the juicy fruit, which couldn't possibly be baked
in the pie, without losing a large portion of the juice, and spoiling the looks, as well as the taste of the pie. At dinner every one who doesn't understand the trick wonders how so juicy a pie was so perfectly baked. And no one can imagine how the upper-crust was baked so rich and brown, without being stained with juice, and the undercrust so crisp, without being soaked or heavy. To the uninitiated it is no doubt as great a marvel as the apple inside the dumpling was to the bewildered king, who asked, amazed, ' How got the apple in ? ' "
"There is another advantage, Alice," I said, " in baking these linen pies. Several crusts may be baked and put away for a day or two unfilled ; and an hour or two before serving, if placed for a few minutes in a hot oven, until warmed through, and then filled with fresh fruit, they can scarcely be distinguished from freshly baked pies. These linen pies are just the things to fill with strawberries or other fruit which is good uncooked.
"To change the subject a little, Emeline, I agree fully with the remark you made this morning, that few persons care for cooked apples, because they are, as a general thing, so poorly cooked. Tlie apple, although it contains so many elements of goodness, is one of our most abused fruits. As a general rule, it is shabbily treated in every process of cooking it is compelled to
undergo. It is badly baked, and wretchedly stewed. It is diluted with water, or dosed with sugar, or doctored with spices, until all the original flavor is lost, or spoiled. But, in spite of all this bad usage, the apple has retained a place in the culinary department, and is destined, as soon as we learn how to cook it properly, to grow into universal favor, and become a prominent article of diet at every well-ordered table."
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Apple Pie