Paul Richards' book of breads, cakes, pastries, ices and sweetmeats

When the fresh fruit gives out, the preserved fruits may be used for the cream pies. Fresh fruit, like blackberries, grapes or cherries, may be made into a compote and used for the pies. The pies may be given the name of the caterer, or the hotel, and called Grand Hotel Meringue Pie or Delmonico Meringue Pie, etc. 134.— STRAWBERRY PIE WITH WHIPPED CREAM. RASPBERRY PIE WITH WHIPPED CREAM. Bake the bottoms as usual, but use the richer top crust, or the Short Paste No. 82. Sweeten the berries with powdered sugar and fill into the baked bottoms. Whip some double cream to a stiff froth, sweeten and flavor and spread over the berries. Decorate with bag and tube like meringue pie and serve. This delicious pie may be served as a Shortcake. 155.— DAIRY CREAM PIES. These pies may be made like the Cream Pies with Preserved Fruits No. 153. One thin layer of pastry cream, one layer of preserved fruit, and the top finished with whipped cream in place of meringue. For better keeping quality a charlotte russe mixture may be used, with a little gelatine in it to make a more solid cream. Of course, pies like this should be kept in a cold place to prevent the softening of the cream. For special orders the pies may be decorated with fancy designs with the plain or star tube; with candied fruits, or with a piping of fruit jelly, which makes a nice effect. A special name may be devised for this pie for certain occasions. 156.— MARTHA WASHINGTON PIE. Bake a layer or sponge cake mixture in the regular pie tins. Let cool and split in halves; fill with a vanilla or nut cream; put together and ice like a layer cake. Take some clear currant jelly, press it through a cloth, put some of the jelly in a paper cornet and decorate the pie with a fancy border or other design. 157.— FLORADORA CREAM PIE. Bake a layer of white cake mixture or angel cake, put on a thick layer of the floradora cream, cover with a meringue, put a few shredded almonds on top, dust with powdered sugar and put in the oven for a minute to color. Make the cream as follows: Take one pint of grated pineapple, one pint of sliced pineapple cut in dices, four ounces of cocoanut, two ounces of starch, four ounces of butter, eight yolks of eggs, eight ounces of sugar, the grated rind of one orange and the juice of two. Mix the ingredients together and stir on the fire till it thickens, let cool and use. 158.— DRESDEN CREAM MERINGUE PIE. Put eight ounces of Sultana or seeded Malaga raisins with half a pint of sherry wine and two ounces of sugar in a stew pan, and let slowly simmer on the back of the stove till the raisins have absorbed all the wine and sugar. Line a deep custard pie tin or layer-cake tin with pufi-paste, and put a strip of the paste around the edge. Make a custard in the following manner: Take three pints of rich milk, twelve ounces of sugar, four ounces of almond paste, ten yolks and three ounces of cornstarch. Soften the almond paste with one egg till smooth, dissolve the starch in a little milk. Set the other milk and sugar on the fire; mix the paste, starch and yolks well to- gether, and when the milk comes to a boil take ofi the fire and stir it into the yolks, starch and paste; flavor with vanilla. Fill the lined pie bottom with the raisins, pour over the custard and bake as usual. Use the whites for the meringue paste and decorate when done; or the pie may be served plain like a custard pie. 159.— CUSTARD PIES. Line the deep custard pie tins with paste No.St. Force up the edge of the paste, pinch up above the top, notch it to form a fancy rim and fill with the prepared custard. 160.— CUSTARD NO. i. One quart of milk, six ounces of sugar, five yolks, five whole eggs, pinch of salt. Beat sugar and eggs together, add the milk warm, gradually; flavor to suit.