One cup of chopped meat (cold steak or roast beef
which has been simmered till tender), two cups of
chopped apple, one teaspoon each of salt, allspice, and
cinnamon, one cup of brown sugar, half a cup of small
whole raisins, half a cup of currants. Moisten with
one cup of cider, or one cup of sweet pickle vinegar,
or half a cup of water, juice of one lemon, and two or
three spoonfuls of any jelly. Bake in two crusts.
Pumpkin Pie.
Select a fine grained, solid pumpkin, cut up, and
steam or stew with very little water. Sift, add spice
and sugar, spread on plates, and heat in a moderate
oven to evaporate as much moisture as possible. For
each pie use one cup of the prepared pumpkin, one
egg, and two cups or more of rich milk. Add sugar
and spice as needed — cinnamon, ginger, and nut-
meg seem to belong to pumpkin pie. Bake in a deep
plate, with one crust, slowly until the pie puffs in the
center and becomes brown.
Squash Pie.
Use the dry, mealy squashes; the watery kind are
no better for pies than for the dinner as a vegetable.
Stew or bake the squash till tender. Sift it, and
allow one cup and one-half for an ordinary sized pie.
Mix with the squash one cup of boiling milk, one-half
cup of sugar✪ Apple Pie, one-half teaspoon of salt, one-fourth tea-
spoon of cinnamon, and one egg beaten slightly. Line
a granite pie plate with paste, allowing enough for a
fluted rim, fill with the squash mixture, and bake in a
180 Home Science Cook Book.
hot oven until the crust is brown and the squash puffs
up in the center.
Lemon Pie.
Pour one cup of hot water over one-half cup of fine
stale bread-crumbs ; add one saltspoon of salt, one-half
cup of sugar, juice and grated rind of one lemon, two
egg yolks well beaten ; pour this mixture into pie-tin
lined with paste, and bake till crust is done ; cool, and
cover with meringue made from the two egg whites
and one-fourth cup of powdered sugar✪ Lemon Pie. Brown in a
slow oven.
Mince Pie for Summer.
Mix one-fourth cup each of molasses, sugar, vine-
gar and water, and scald with one-half cup of chopped
raisins. Then stir in one ounce of butter, one-fourth
cup of coarse cracker crumbs, and flavor with one-
half teaspoon of mixed spice. One beaten egg may
or may not be added. Bake between two crusts.
Lemon Turnover Filling.
Cook together two tablespoons each of butter and
corn-starch, add one cup of liquid (water, with the
juice of one lemon), when thick and smooth stir in one
beaten egg and cook three minutes longer. Then add
one cup of sugar, a little of the grated lemon rind,
and from one-half to one cup of currants or citron and
raisins cut fine. If too thin when cold, add fine
cracker crumbs, but some moisture will be absorbed by
the dry fruit. Make a few days before it is to be used.
Brambles.
One cup of chopped raisins, one cup of sugar, one
egg, grated rind and juice of a lemon✪ Brambles. Make a pie
Desserts. 181
*
crust and cut in rounds; fill one-half and turn the
other over and pinch down. Bake in rather a slow
oven.
The addition of a few chopped walnuts gives variety.
Rhubarb Pie with one Crust. ✪ Rhubarb Pie with One Crust
Page 78 · 9 recipe records on this page
Presented as published in 1902. 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
One cup of chopped meat (cold steak or roast beef which has been simmered till tender), two cups of chopped apple, one teaspoon each of salt, allspice, and cinnamon, one cup of brown sugar, half a cup of small whole raisins, half a cup of currants. Moisten with one cup of cider, or one cup of sweet pickle vinegar, or half a cup of water, juice of one lemon, and two or three spoonfuls of any jelly. Bake in two crusts.
Pumpkin Pie.
Select a fine grained, solid pumpkin, cut up, and steam or stew with very little water. Sift, add spice and sugar, spread on plates, and heat in a moderate oven to evaporate as much moisture as possible. For each pie use one cup of the prepared pumpkin, one egg, and two cups or more of rich milk. Add sugar and spice as needed — cinnamon, ginger, and nutmeg seem to belong to pumpkin pie. Bake in a deep plate, with one crust, slowly until the pie puffs in the center and becomes brown.
Squash Pie.
Use the dry, mealy squashes; the watery kind are no better for pies than for the dinner as a vegetable. Stew or bake the squash till tender. Sift it, and allow one cup and one-half for an ordinary sized pie. Mix with the squash one cup of boiling milk, one-half cup of sugar, one-half teaspoon of salt, one-fourth teaspoon of cinnamon, and one egg beaten slightly. Line a granite pie plate with paste, allowing enough for a fluted rim, fill with the squash mixture, and bake in a
180 Home Science Cook Book.
hot oven until the crust is brown and the squash puffs up in the center.
Lemon Pie.
Pour one cup of hot water over one-half cup of fine stale bread-crumbs ; add one saltspoon of salt, one-half cup of sugar, juice and grated rind of one lemon, two egg yolks well beaten ; pour this mixture into pie-tin lined with paste, and bake till crust is done ; cool, and cover with meringue made from the two egg whites and one-fourth cup of powdered sugar. Brown in a slow oven.
Mince Pie for Summer.
Mix one-fourth cup each of molasses, sugar, vinegar and water, and scald with one-half cup of chopped raisins. Then stir in one ounce of butter, one-fourth cup of coarse cracker crumbs, and flavor with onehalf teaspoon of mixed spice. One beaten egg may or may not be added. Bake between two crusts.
Lemon Turnover Filling.
Cook together two tablespoons each of butter and corn-starch, add one cup of liquid (water, with the juice of one lemon), when thick and smooth stir in one beaten egg and cook three minutes longer. Then add one cup of sugar, a little of the grated lemon rind, and from one-half to one cup of currants or citron and raisins cut fine. If too thin when cold, add fine cracker crumbs, but some moisture will be absorbed by the dry fruit. Make a few days before it is to be used.
Brambles.
One cup of chopped raisins, one cup of sugar, one egg, grated rind and juice of a lemon. Make a pie
Desserts. 181
*
crust and cut in rounds; fill one-half and turn the other over and pinch down. Bake in rather a slow oven.
The addition of a few chopped walnuts gives variety.
Rhubarb Pie with one Crust.
Records on this page
Apple PieLemon Turnover FillingMince PiePumpkin PieSquash PieLemon PieMince Pie for SummerBramblesRhubarb Pie with One Crust