Three and a half pounds of beef and suet each,
chopped fine, 3)^ each of raisins and currants, 7
pounds of apples chopped, I pound of candied
citron, 2 pounds sugar, i ounce nutmeg, 4 quarts
good cider, i pint best vinegar, salt, and a pint of
golden syrup✪ English Mince Pie. Half of the raisins should be
stoned and chopped and the other half left whole.
LEMON PIE.
Yolks of 2 eggs, I cup sugar, the juice and
grated rind of I lemon, i ^ cups cold water, 2
table-spoonfuls of flour and 5 of water, mixed for
thickening.✪ Lemon Pie Bake until done, but not watery.
Beat the whites of the eggs to a stiff froth and
stir in ^ cup sugar. Spread over the top and
brown in the oven.
ORANGE PIE.
Take the juice and grated rind of i orange, i
small cup sugar, yolks of 3 eggs, i table-spoon of
corn-starch made smooth with milk, piece of but-
ter as large as a chestnut, and I cup of milk.✪ Orange Pie Beat
the whites of the 3 eggs with sugar, and place on
the top after the pie is baked, leaving in the oven
until browned.
MOTHER'S LEMON PIE.
Juice and grated rind of i lemon, I cup of
white sugar, i table-spoonful of butter, two table-
330 DOMESTIC GUIDE.
spoonfuls sweet milk, 4 eggs✪ Mother's Lemon Pie. Mix it all as care-
fully and thoroughly as for a cake. If the mixture
is not sufficient to fill your pie tin add more milk.
If you want it super-excellent beat the whites of 2
eggs, with 2 table-spoonfuls of powdered sugar for
a meringue. Spread it on smoothly after the pie
is baked, and set back into the oven to brown
nicely.
TWO-CRUST LEMON PIE.
Line your pie tin with a good crust, roll your
lemons to soften them, grate the rind of i large or
2 small lemons, cut the lemons in thin slices, pick
out the seeds, spread evenly i layer over the crust,
spread i cup of sugar over the lemon, and then
add I cup of paste made by taking 4 table-spoon-
fuls ol flour, and wetting it with cold water, the
same as you would to make starch. Turn boiling
water on it, stirring while cooking on the stove a
few moments and adding a pinch of salt, with the
grated rind of the lemons. When thickened
enough pour it over the sugar and lemon, and
cover with a crust, cutting slits in it to let out the
air. Bake slowly.
MARLBOROUGH PIE.
Six tart apples, 6 ounces of sugar, 6 ounces of
butter or thick cream, 6 eggs, the grated peel of
I lemon and half the juice✪ Marlborough Pie. Grate the apples after
paring and coring them. Stir together the butter
and sugar, as for cake, and then add the other in-
gredients and bake in a rich under paste only.
COOKING DIVISION. 331
SQUASH PIE. ✪ Squash Pie
Page 115 · 7 recipe records on this page
Presented as published in 1882. 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
Three and a half pounds of beef and suet each, chopped fine, 3½ each of raisins and currants, 7 pounds of apples chopped, I pound of candied citron, 2 pounds sugar, i ounce nutmeg, 4 quarts good cider, i pint best vinegar, salt, and a pint of golden syrup. Half of the raisins should be stoned and chopped and the other half left whole. LEMON PIE.
Yolks of 2 eggs, I cup sugar, the juice and grated rind of 1 lemon, 1½ cups cold water, 2 table-spoonfuls of flour and 5 of water, mixed for thickening. Bake until done, but not watery. Beat the whites of the eggs to a stiff froth and stir in ½ cup sugar. Spread over the top and brown in the oven.
ORANGE PIE.
Take the juice and grated rind of 1 orange, 1 small cup sugar, yolks of 3 eggs, i table-spoon of corn-starch made smooth with milk, piece of butter as large as a chestnut, and 1 cup of milk. Beat the whites of the 3 eggs with sugar, and place on the top after the pie is baked, leaving in the oven until browned.
MOTHER'S LEMON PIE. Juice and grated rind of 1 lemon, 1 cup of white sugar, 1 table-spoonful of butter, two table-
spoonfuls sweet milk, 4 eggs. Mix it all as carefully and thoroughly as for a cake. If the mixture is not sufficient to fill your pie tin add more milk. If you want it super-excellent beat the whites of 2 eggs, with 2 table-spoonfuls of powdered sugar for a meringue. Spread it on smoothly after the pie is baked, and set back into the oven to brown nicely.
TWO-CRUST LEMON PIE.
Line your pie tin with a good crust, roll your lemons to soften them, grate the rind of 1 large or 2 small lemons, cut the lemons in thin slices, pick out the seeds, spread evenly 1 layer over the crust, spread 1 cup of sugar over the lemon, and then add 1 cup of paste made by taking 4 table-spoonfuls of flour, and wetting it with cold water, the same as you would to make starch. Turn boiling water on it, stirring while cooking on the stove a few moments and adding a pinch of salt, with the grated rind of the lemons. When thickened enough pour it over the sugar and lemon, and cover with a crust, cutting slits in it to let out the air. Bake slowly.
MARLBOROUGH PIE.
Six tart apples, 6 ounces of sugar, 6 ounces of butter or thick cream, 6 eggs, the grated peel of 1 lemon and half the juice. Grate the apples after paring and coring them. Stir together the butter and sugar, as for cake, and then add the other ingredients and bake in a rich under paste only.
SQUASH PIE.
Records on this page
English Mince PieLemon PieTwo-Crust Lemon PieOrange PieMother's Lemon PieMarlborough PieSquash Pie