Fruit Pies. — Apples, peaches, and all small fruits and berries
may be made into palatable pies without rich crusts or an excess
of sugar, or the addition of unwholesome spices and flavorings.
Bake the crust separately, and fill when needed with prepared
fruit, or with fresh fruit, using only sufficient sugar to sweeten;
add no spices, and bake quickly. Prepare apples for pies by
128 EVEKY-DAY DISHES.
paring, coring, and dividing in eighths. Peaches are best pre-
pared in a similar manner. Fill crusts in which the fruit is
to be baked quite full and slightly heaping in the center. If
flavoring is desired, let it be that of some other fruit. For apple
pies, a teaspoonful or two of pineapple juice, a little grated
lemon or orange peel, or a little strawberry or quince sirup,
may be used for flavoring. For pies made of apples, peaches,
and fruits which are not very juicy, add a tablespoonful or so
of water or fruit juice; but for very juicy fruits and berries,
dredge the under crust with a tablespoonful of sugar and a little
flour mixed together before filling, or stir a spoonful of flour into
the fruit so that each berry or piece may be separately floured.
Pumpkin Pie. — To prepare the pumpkin, cut it into halves,
remove the seeds, divide into moderately small pieces, and bake
in the oven until thoroughly done. Then scrape from the shell,
rub through a colander, and proceed as follows : For one and
one-third pints of the cooked pumpkin use one quart of hot,
rich, sweet milk. Add one-half cup of sugar and the well-
beaten yolks of three egg✪ Pumpkin Pies ; beat well together, add the whites of
the eggs beaten to a stiff froth, and beat thoroughly. Line the
tins with a stiff cream paste, fill, and bake in a moderate oven
till the pies are barely firm in the center, or till the custard is
well set.
Piimplun Pie No. 2. — For each pie take one-half pint of
baked pumpkin, a pint of rich milk, one-third of a cup of sugar,
and two eggs. Mix the sugar and eggs, add the pumpkin, and
lastly the milk, which should be hot, and beat all together with
an egg-beater until very light. Fill the crust, and bake slowly.
Pumpkin Pie without Eggs. — Prepare the pumpkin as pre-
viously directed. For two medium-sized pies, heat a pint and a
half of milk in a farina kettle, and when scalding, stir into it
two scant tablespoonfuls of white flour rubbed smooth in a little
cold milk. Cook, stirring often, until it thickens. Add half a
cup of sugar, or a little less of sirup, to a pint and a half of the
sifted pumpkin, and after beating well together, stir this into
the hot milk. Bake in an under crust ; or, for three pies, take
one quart and a cupful of pumpkin, three fourths of a cup of
sugar, two thirds of a cup of best New Orleans molasses, and
three pints of hot milk. Beat all together thoroughly. Line
deep plates with a cream crust, and bake an hour and a half in
a moderate oven.
PASTBY. ] 29
Page 81 · 1 recipe record on this page
Presented as published in 1897. 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
Fruit Pies. — Apples, peaches, and all small fruits and berries may be made into palatable pies without rich crusts or an excess of sugar, or the addition of unwholesome spices and flavorings. Bake the crust separately, and fill when needed with prepared fruit, or with fresh fruit, using only sufficient sugar to sweeten; add no spices, and bake quickly. Prepare apples for pies by
paring, coring, and dividing in eighths. Peaches are best prepared in a similar manner. Fill crusts in which the fruit is to be baked quite full and slightly heaping in the center. If flavoring is desired, let it be that of some other fruit. For apple pies, a teaspoonful or two of pineapple juice, a little grated lemon or orange peel, or a little strawberry or quince sirup, may be used for flavoring. For pies made of apples, peaches, and fruits which are not very juicy, add a tablespoonful or so of water or fruit juice; but for very juicy fruits and berries, dredge the under crust with a tablespoonful of sugar and a little flour mixed together before filling, or stir a spoonful of flour into the fruit so that each berry or piece may be separately floured.
Pumpkin Pie. — To prepare the pumpkin, cut it into halves, remove the seeds, divide into moderately small pieces, and bake in the oven until thoroughly done. Then scrape from the shell, rub through a colander, and proceed as follows : For one and one-third pints of the cooked pumpkin use one quart of hot, rich, sweet milk. Add one-half cup of sugar and the wellbeaten yolks of three eggs ; beat well together, add the whites of the eggs beaten to a stiff froth, and beat thoroughly. Line the tins with a stiff cream paste, fill, and bake in a moderate oven till the pies are barely firm in the center, or till the custard is well set.
Pumpkin Pie No. 2. — For each pie take one-half pint of baked pumpkin, a pint of rich milk, one-third of a cup of sugar, and two eggs. Mix the sugar and eggs, add the pumpkin, and lastly the milk, which should be hot, and beat all together with an egg-beater until very light. Fill the crust, and bake slowly.
Pumpkin Pie without Eggs. — Prepare the pumpkin as previously directed. For two medium-sized pies, heat a pint and a half of milk in a farina kettle, and when scalding, stir into it two scant tablespoonfuls of white flour rubbed smooth in a little cold milk. Cook, stirring often, until it thickens. Add half a cup of sugar, or a little less of sirup, to a pint and a half of the sifted pumpkin, and after beating well together, stir this into the hot milk. Bake in an under crust ; or, for three pies, take one quart and a cupful of pumpkin, three fourths of a cup of sugar, two thirds of a cup of best New Orleans molasses, and three pints of hot milk. Beat all together thoroughly. Line deep plates with a cream crust, and bake an hour and a half in a moderate oven.
PASTBY. ] 29
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Pumpkin Pie