* Peach Pie, Ho. S.
Pare and slice ripe peaches, line a pie-dish with crust, put in
a layer of peaches, sprinkle thickly with sugar ; then another
layer of peaches and sugar, until your dish is full ; heap it up
in the middle, put plenty of sugar on the top, and coyer with
orust and bake.
Another way is to pare the peaches, lay them in a deep dish
whole, coyer thickly with sugar, and put a top crust, but none
under the peaches, and bake them in a quick oyen. Pie-crust
requires a much hotter oyen than bread.
♦ Plum Pie.
Plums require to be cooked half an hour, with plenty of sugar,
to make them fit for a pie. When prepared thus, put them
between two crusts and bake.
Stone and chop a large ooffeecup of raisins, measure the same
quantity of sugar, the same of cold water✪ Lemon Pie No. 1, one and a half cups
of molasses, a heaping tablespoonful of flour, and the rind and
juice of two lemons ; stir the flour into the sugar, then add the
molasses, water, lemons, and last the raisins. Bake between
two crusts.
« Washington Pie.
Half a pound of butter, the same of sugar, the same of flour,
and flye eggs. Stir the sugar and butter to a cream, add the
yolks of the eggs beaten light, beat the whites of the eggs to a
178 COOKER T FROM EXPERIENCE.
B(iif froth, And add them alternately with the flour; flavor witb
a glass of wine, the peel of half a lemon grated, and a littk
nutmeg✪ Washington Pie; bake in two eakes in jelly-eake tins, cover one of the
cakes with raspbeny jam or preserved raspberries half an inob
thick, lay the other cake on this, and sift sngar over the top ;
serve cold for desert and cut like pie.
* Mince Meat
Two pounds of cold roast beef without any &t, from the best
part of a sirloin, chop as fine as possible ; two pounds of beef
sue^ shred and chopped very fine, pick out all the strings as you
shred it and before you weigh it Put these in a deep stone
pot, season with pepper and salt, about a teaspoonfnl of salt and
half a saltspoon of pepper. Pare, quarter and core six pounds
of pippin or other tart, juicy apples, chop them very fine and
stir them through the meat and suet Have ready two poupds
of the best raisins seeded, the same of dried currants wished
and dried, and one pound of citron cut in small pieces ; add
these to the apples and meat, mix them well, and season with
two heaping tablespoons of powdered doves, the same of cinna-
mon, one of ground allspice, one of ground mace not so full as
the others, one small nutmeg grated, the rind and juice of three
fine large oranges (the rind grated) ; stir these all together, and
add three pounds of light brown sugar, three pints of good
cooking wine, a pint of good brandy, and as much sweet cider
as will make it as juicy as you wish. Stir all well together and
cover olosely. It improves by keeping, and if protected firom
the air, will keep until warm weather.
* Brunswiek Tart>
Make a crust as for vol-au-vent ; pare and core six or eight
pippins or other juicy tart apples ; put them in a preserving^
kettle with a coffeecup of sifted sugar, the same of hot water, a
gill of wine, and a small piece of lemon-peel ; simmer slowly
nntil the apples are tender When cold, take them out of the
PA8TBT, PUDDINQ8, Ac. VTI
kettle with % perforated skimmer^ and lay them in the enut ;
make a custard of a pint of new milk, a quarter of a pound of
sugar, the yolks of six eggs and the whites of three; stir in a
fiurina boiler until it begins to thicken, then add a coffeecup of
cream, and if not sweet enough, a little more sugar ; stir until
as thick as rich cream. When cold, pour it over the apples.
Flavor with six peach leaves tied in a bunch, and boOed a few
minutes in the custard. When sufficiently flavored, take them
out.
* Cranberry Tart
Page 83 · 2 recipe records on this page
Presented as published in 1905. 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
* Peach Pie, No. 8.
Pare and slice ripe peaches, line a pie-dish with crust, put in a layer of peaches, sprinkle thickly with sugar ; then another layer of peaches and sugar, until your dish is full ; heap it up in the middle, put plenty of sugar on the top, and cover with crust and bake.
Another way is to pare the peaches, lay them in a deep dish whole, cover thickly with sugar, and put a top crust, but none under the peaches, and bake them in a quick oven. Pie-crust requires a much hotter oven than bread.
♦ Plum Pie.
Plums require to be cooked half an hour, with plenty of sugar, to make them fit for a pie. When prepared thus, put them between two crusts and bake.
Stone and chop a large coffeecup of raisins, measure the same quantity of sugar, the same of cold water, one and a half cups of molasses, a heaping tablespoonful of flour, and the rind and juice of two lemons ; stir the flour into the sugar, then add the molasses, water, lemons, and last the raisins. Bake between two crusts.
« Washington Pie.
Half a pound of butter, the same of sugar, the same of flour, and five eggs. Stir the sugar and butter to a cream, add the yolks of the eggs beaten light, beat the whites of the eggs to a
Biff froth, And add them alternately with the flour; flavor with a glass of wine, the peel of half a lemon grated, and a littk nutmeg; bake in two eakes in jelly-cake tins, cover one of the cakes with raspberry jam or preserved raspberries half an inch thick, lay the other cake on this, and sift sngar over the top ; serve cold for dessert and cut like pie.
* Mince Meat
Two pounds of cold roast beef without any &t, from the best part of a sirloin, chop as fine as possible ; two pounds of beef suet shred and chopped very fine, pick out all the strings as you shred it and before you weigh it Put these in a deep stone pot, season with pepper and salt, about a teaspoonful of salt and half a saltspoon of pepper. Pare, quarter and core six pounds of pippin or other tart, juicy apples, chop them very fine and stir them through the meat and suet Have ready two pounds of the best raisins seeded, the same of dried currants washed and dried, and one pound of citron cut in small pieces ; add these to the apples and meat, mix them well, and season with two heaping tablespoons of powdered cloves, the same of cinnamon, one of ground allspice, one of ground mace not so full as the others, one small nutmeg grated, the rind and juice of three fine large oranges (the rind grated) ; stir these all together, and add three pounds of light brown sugar, three pints of good cooking wine, a pint of good brandy, and as much sweet cider as will make it as juicy as you wish. Stir all well together and cover closely. It improves by keeping, and if protected from the air, will keep until warm weather.
* Brunswick Tart.
Make a crust as for vol-au-vent ; pare and core six or eight pippins or other juicy tart apples ; put them in a preserving^ kettle with a coffeecup of sifted sugar, the same of hot water, a gill of wine, and a small piece of lemon-peel ; simmer slowly until the apples are tender When cold, take them out of the
PASTRY, PUDDINGS, &c.
kettle with % perforated skimmer^ and lay them in the enut ; make a custard of a pint of new milk, a quarter of a pound of sugar, the yolks of six eggs and the whites of three; stir in a firins boiler until it begins to thicken, then add a coffeecup of cream, and if not sweet enough, a little more sugar ; stir until as thick as rich cream. When cold, pour it over the apples. Flavor with six peach leaves tied in a bunch, and boiled a few minutes in the custard. When sufficiently flavored, take them out.
* Cranberry Tart
Records on this page
Lemon Pie No. 1Washington Pie