Boil a fresh beef tongue tender, let it get cold, then
chop it fine, and add one pound of suet, one-half peck of
apples, two pounds of currants picked and washed care-
fully, one pound of citron sliced, half an ounce each of
powdered cloves, allspice, cinnamon and ginger, three
pints of cider, with half a pint of brandy✪ Mince Meat for Christmas Pies; sweeten to
taste, then pack a way in a crock. Keep it cool, or ît
will ferment. Add apples when you bake the pie.
MINCE PIE WITHOUT MEAT.
Take one pound of currants, one pound of peel^ and
chopped apples, one pound of suet choçped fine, one
pound of moist brown sugar, quarter of a pound of
LA CUISINE CREOLE. 191
chopped and stoned raisins^ the juice of four oranges
and two lemons, wîth the peel of one lemon chopped.
fui, and a wine-glass of brandy✪ Mince Pie Without Meat. Mix ail caref ully and
put in a cool place. Eat this pie hot, and when ît îs
baked, put în a tablespoonful of butter, but put none
în the mixture.
MOCK MINCE PIES. VERY GOOD.
Take six crackers, soak them în one and a half cups
of warm water, add to them one cup of good brown
sugar, one cup of raisins, one cup of molasses, and one-
half cup of cider or strong vinegar. Beat in half a cup
of butter, season with a lemon and its rind, a nutmeg,
one teaspoonful of cloves, and ground cinnamon✪ Mock Mince Pies.
ORANGE PIE.
To the juice and sliced pulp of two large oranges,
add the grated yellow rind of one orange. Beat the
yolks of three eggs, with a cupf ul of sugar, and beat the
whites to a high froth and add to them a cup of milk✪ Orange Pie.
Mix ail the above together. Hâve ready a nice puflf
paste, and bake the mixture in it.
LEMON PIB.
Grate the rind and express the juice of three lemons ;
rub together a cup and a half of powdered sugar and
three tablespoonf uls of butter ; beat up the yolks of four
eggs, and add to the butter and sugar, lastly the lemon ;
bake on a rich puflf paste without an upper crust. While
the pie is baking beat up the whites of the four eggs✪ Lemon Pie with
powdered loaf sugar, spread ît over the top of the pie
when done; then set back in the oven a few moments
to brown lightly.
192 LA CUISINE CREOLE.
LËMON PIE, WITHOUT CORN STARCH.
Tlie juice and grated rind of a lemon, one cup of sugar,
two tablespoonfuls water, yolks of three eggs✪ Lemon Pie, Without Corn Starch. Bake in
a nice crust. Make an icing of the whites and a cup of
sugar, pour ît over the pie, put it back in the oven, and
brown lightly.
LEMON PIE. RICH.
Fîve eggs, two lemons, one cup and a half of sugar.
Beat ail together except the whites of three eggs✪ Lemon Pie, Rich, which
you must beat stiflf with sugar, and when the pies are
cold spread this icing on top and brown lightly. The
crust of the pie is made of puflf paste, or in any way
that îs liked ; some ladies pref er plain- f amily crust to
puff paste.
CRANBERRY PIB OR TARTS.
Pick a quart of cranberries f ree f rom imperfections,
put a pint of water to them, and put them in a stew-pan
over a moderate fire ; add a pound of clean brown sugar✪ Cranberry Pie or Tarts,
and stew them gently until they are soft; then mash
them with a silver spoon and turn them into a dish to
become cold, then make them in pies or tarts. Many
persons put flour in cranberry pies; it is a great mis-
take, as it completely spoils the color of the fruit; but
if they are strained and are too thin to jelly, it is well
to add a spoonful of corn starch to thicken.
CRANBERRY TARTS WITH APPLES.
Mix half a pint of cranberries with half a pound of
sugar and a spoonful of water ; let them simmer a little
until soft. Peel and eut thin a half dozen apples✪ Cranberry Tarts with Apples ; put a
rim of paste around a pie plate, strew in the apples,
L'A CUISINE CREOLE. 193
pour the cranberries over the apples and cover with a
nice crust. Bake for an hour to cook the apples.
PORK AND APPLE PIE. ✪ Pork and Apple Pie
Page 77 · 10 recipe records on this page
Presented as published in 1885. 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
Boil a fresh beef tongue tender, let it get cold, then chop it fine, and add one pound of suet, one-half peck of apples, two pounds of currants picked and washed carefully, one pound of citron sliced, half an ounce each of powdered cloves, allspice, cinnamon and ginger, three pints of cider, with half a pint of brandy; sweeten to taste, then pack a way in a crock. Keep it cool, or it will ferment. Add apples when you bake the pie.
MINCE PIE WITHOUT MEAT.
Take one pound of currants, one pound of peel and chopped apples, one pound of suet chopped fine, one pound of moist brown sugar, quarter of a pound of
chopped and stoned raisins, the juice of four oranges and two lemons, with the peel of one lemon chopped. ful, and a wine-glass of brandy. Mix all carefully and put in a cool place. Eat this pie hot, and when it is baked, put in a tablespoonful of butter, but put none in the mixture.
MOCK MINCE PIES. VERY GOOD.
Take six crackers, soak them in one and a half cups of warm water, add to them one cup of good brown sugar, one cup of raisins, one cup of molasses, and onehalf cup of cider or strong vinegar. Beat in half a cup of butter, season with a lemon and its rind, a nutmeg, one teaspoonful of cloves, and ground cinnamon.
ORANGE PIE.
To the juice and sliced pulp of two large oranges, add the grated yellow rind of one orange. Beat the yolks of three eggs, with a cupful of sugar, and beat the whites to a high froth and add to them a cup of milk. Mix ail the above together. Hâve ready a nice puff paste, and bake the mixture in it.
LEMON PIB.
Grate the rind and express the juice of three lemons ; rub together a cup and a half of powdered sugar and three tablespoonfuls of butter ; beat up the yolks of four eggs, and add to the butter and sugar, lastly the lemon ; bake on a rich puff paste without an upper crust. While the pie is baking beat up the whites of the four eggs with powdered loaf sugar, spread ît over the top of the pie when done; then set back in the oven a few moments to brown lightly.
LËMON PIE, WITHOUT CORN STARCH.
Tlie juice and grated rind of a lemon, one cup of sugar, two tablespoonfuls water, yolks of three eggs. Bake in a nice crust. Make an icing of the whites and a cup of sugar, pour ît over the pie, put it back in the oven, and brown lightly.
LEMON PIE. RICH.
Five eggs, two lemons, one cup and a half of sugar. Beat ail together except the whites of three eggs, which you must beat stiff with sugar, and when the pies are cold spread this icing on top and brown lightly. The crust of the pie is made of puff paste, or in any way that îs liked ; some ladies prefer plain-family crust to puff paste.
CRANBERRY PIB OR TARTS.
Pick a quart of cranberries free from imperfections, put a pint of water to them, and put them in a stew-pan over a moderate fire ; add a pound of clean brown sugar, and stew them gently until they are soft; then mash them with a silver spoon and turn them into a dish to become cold, then make them in pies or tarts. Many persons put flour in cranberry pies; it is a great mistake, as it completely spoils the color of the fruit; but if they are strained and are too thin to jelly, it is well to add a spoonful of corn starch to thicken.
CRANBERRY TARTS WITH APPLES.
Mix half a pint of cranberries with half a pound of sugar and a spoonful of water ; let them simmer a little until soft. Peel and cut thin a half dozen apples ; put a rim of paste around a pie plate, strew in the apples,
pour the cranberries over the apples and cover with a nice crust. Bake for an hour to cook the apples.
PORK AND APPLE PIE.
Records on this page
Mince Meat for Christmas PiesMince Pie Without MeatMock Mince PiesOrange PieLemon PieLemon Pie, Without Corn StarchLemon Pie, RichCranberry Pie or TartsCranberry Tarts with ApplesPork and Apple Pie