ing water over it and let it stand 20 minutes; pour that off and re-
peat the process with boiling water; this extracts much of its oxalic
acid and partly cooks it without breaking it in pieces. Mix the
sugar with a little corn-starch✪ Rhubarb Pie. Bake in 2 crusts. The flavor is im-
proved by adding a little orange. A little nutmeg added to rhu-
barb pie will improve the flavor and make it taste much like apple.
Note. — If a little baking soda is mixed with the fruit (say -| a
fealtspoon to each pie) the alkali will neutralize the oxalic acid of the
rhubarb and much less sugar will be required for sweetening — a fact
worth knowing.
RICE PIE. — To 1 cup steamed rice add 3 cups cream; sweeten
to taste, and flavor with cinnamon; beat the whites of 2 eggs✪ Rice Pie to a
froth, then beat all together and put in a deep pie=plate, with under
crust only. Bake about |- hour.
SQUASH PIE. — To 1 pint of squash, boiled and passed through
a sieve or colander, add 3 eggs, 1 heaping teaspoon corn^starch, 1
teaspoon vanilla, and milk to make it soft; sweeten to taste✪ Squash Pie. This
makes a large, thick pie.
STRAWBERRY PIE.— Make a rich butter crust to line the pie-
plate; fill in the berries, and for each pie use for sweetening about ^
cup of sugar and a tablespoon of corn=starch✪ Strawberry Pie mixed with the sugar;
bake with an upper crust.
TOMATO PIE. — Into a tin lined with puff paste, slice ripe toma-
toes; sweeten with sugar; sprinkle on 2 teaspoons flour, and add a
little lemon juice for flavor✪ Tomato Pie; put on a top crust and bake.
TRANSPARENT PIE.— Take yolks of 3 eggs, 3 tablespoons of
sugar, 1| tablespoons of butter; ✪ Transparent Pie beat well together, flavor to suit
taste, and bake in 1 crust only of rich puff paste. Cover with a
meringue, if desired.
VINEGAR PIE — Take 1 cup sugar, ^ cup vinegar, 1 tablespoon
butter, 3 tablespoons of flour, 2 cux)s of water, 1 teaspoon of cinna-
mo✪ Vinegar Pien. Boil till thick, pour into the crust and bake.
WASHINGTON PIE — For the crust, use 2 cups, sugar, ^ cup
butter, 3 cups sifted flour, 4 eggs, ^ teaspoon cream tartar; for the
filling, 1 tablespoon corn starch, boiled in -| pint milk; beat the yolk
of 1 egg very liglit, and stir into the milk; flavor with vanilla, and,
when cold, add the oDier half of the milk and the white of the egg,
beaten to a stiff iVoth and stirred in quickly; spread this bolwoon the
cakes, and ico il >vill\ the white of 1 egg✪ Washington Pie and 8 tablespoons o'i finely
sifted sugar, llavuiwl willi lemon.
312 TAKTS
TARTS.
TARTLETS. — Cut rounds of rich pie=crust, put a strip of the
same around the edges and bake; when wanted, a little jam, jelly or
preserves can be placed in each one before serving.
CRANBERRY TART. — Stew a pint of cranberries with a very
little water, and sweeten while hot. When cold, if not sweet enough,
add more sugar. Bake with an under crust✪ Cranberry Tart, and when the tart is
cool cover with a meringue, and brown in the oven.
GOOSEBERRY TART — Stew the gooseberries until they are
soft, in a very little water, but be careful and not break them; drain
the water from them, put them on a bottom crust, sprinkle a layer
of sugar over them✪ Gooseberry Tart, then lay twisted strips of puff paste acioss in
diamond shape, or bake the crust separately in lieart=shapes, (see
" Flauns ") and lay it on the tart after baking in one crust.
Page 240 · 10 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
ing water over it and let it stand 20 minutes; pour that off and repeat the process with boiling water; this extracts much of its oxalic acid and partly cooks it without breaking it in pieces. Mix the sugar with a little corn-starch. Bake in 2 crusts. The flavor is improved by adding a little orange. A little nutmeg added to rhubarb pie will improve the flavor and make it taste much like apple. Note. — If a little baking soda is mixed with the fruit (say -| a teaspoon to each pie) the alkali will neutralize the oxalic acid of the rhubarb and much less sugar will be required for sweetening — a fact worth knowing.
RICE PIE. — To 1 cup steamed rice add 3 cups cream; sweeten to taste, and flavor with cinnamon; beat the whites of 2 eggs to a froth, then beat all together and put in a deep pie-plate, with under crust only. Bake about |- hour.
SQUASH PIE. — To 1 pint of squash, boiled and passed through a sieve or colander, add 3 eggs, 1 heaping teaspoon cornstarch, 1 teaspoon vanilla, and milk to make it soft; sweeten to taste. This makes a large, thick pie.
STRAWBERRY PIE.— Make a rich butter crust to line the pie-plate; fill in the berries, and for each pie use for sweetening about ^ cup of sugar and a tablespoon of cornstarch mixed with the sugar; bake with an upper crust.
TOMATO PIE. — Into a tin lined with puff paste, slice ripe tomatoes; sweeten with sugar; sprinkle on 2 teaspoons flour, and add a little lemon juice for flavor; put on a top crust and bake.
TRANSPARENT PIE.— Take yolks of 3 eggs, 3 tablespoons of sugar, 1| tablespoons of butter; beat well together, flavor to suit taste, and bake in 1 crust only of rich puff paste. Cover with a meringue, if desired.
VINEGAR PIE — Take 1 cup sugar, ^ cup vinegar, 1 tablespoon butter, 3 tablespoons of flour, 2 cups of water, 1 teaspoon of cinnamon. Boil till thick, pour into the crust and bake.
WASHINGTON PIE — For the crust, use 2 cups, sugar, ^ cup butter, 3 cups sifted flour, 4 eggs, ^ teaspoon cream tartar; for the filling, 1 tablespoon corn starch, boiled in -| pint milk; beat the yolk of 1 egg very light, and stir into the milk; flavor with vanilla, and, when cold, add the other half of the milk and the white of the egg, beaten to a stiff froth and stirred in quickly; spread this between the cakes, and ice it with the white of 1 egg and 8 tablespoons of finely sifted sugar, flavored willi lemon.
312 TAKTS
TARTS.
TARTLETS. — Cut rounds of rich pie-crust, put a strip of the same around the edges and bake; when wanted, a little jam, jelly or preserves can be placed in each one before serving.
CRANBERRY TART. — Stew a pint of cranberries with a very little water, and sweeten while hot. When cold, if not sweet enough, add more sugar. Bake with an under crust, and when the tart is cool cover with a meringue, and brown in the oven.
GOOSEBERRY TART — Stew the gooseberries until they are soft, in a very little water, but be careful and not break them; drain the water from them, put them on a bottom crust, sprinkle a layer of sugar over them, then lay twisted strips of puff paste across in diamond shape, or bake the crust separately in heart-shapes, (see " Flauns ") and lay it on the tart after baking in one crust.
Records on this page
Rhubarb PieRice PieSquash PieStrawberry PieTomato PieTransparent PieVinegar PieWashington PieCranberry TartGooseberry Tart