if it has been baked in a tin, slip
it out upon a dinner plate ; then fill the crust with the
cream filling. Beat the whites of the eggs to a stifif
froth, add to them a table-spoonful of sugar and a little
of the flavoring, and spread them on top of the cream.
PIES, 405
le
h
Sprinkle the top lightly with cocoanut and brown in the
oven. The cocoanut may be omitted, but it adds much
to the flavor of the meringue. Serve cold.
CANNED PEACH MERINGUE PIE.
One tea-cupful of water.
One-half tea-cupful of sugar.
One-half tea-cupful of peach juice.
Two table-spoonfuls of corn-starch.
One tea-spoonful of butter.
One-half tea-spoonful of salt.
Two eggs.
Canned peaches✪ Canned Peach Meringue Pie.
Wet the corn-starch with a little of the water, beat the
yolks of the eggs lightly with the sugar, and add them to
the corn-starch. Place the rest of the water on the fire,
and when it boils stir in the corn-starch mixture, which
will thicken at once. Add the butter, salt, sugar and
peach juice, cook two minutes and remove from the fire.
Line a plate with paste, cover the bottom with a layer of
canned peaches, turn in the cooked mixture, and bake.
When done, spread over the top of the pie the beaten
whites of the eggs sweetened with a tea-spoonful of sugar ;
and brown lightly. Fresh peaches may be used in the
same way, water being substituted for the peach juice.
CHOCOLATE PIE.
One coffee-cupful of milk.
One-half cupful of sugar.
Vanilla to flavor.
Two table- spoonfuls of grated chocolate.
Three eggs.
One-half tea-spoonful of salt✪ Chocolate Pie.
406 THE PA TTERN COOK-BOOK.
Beat the yolks of the eggs light, and add to them two
table-spoonfuls of the milk. Heat the chocolate and the
rest of the milk together, put in the salt and sugar, and
when scalding hot add the yolks of the eggs. Let the
mixture cook two minutes, remove it from the fire, and
when partly cooled, add the flavoring. Line a pie-plate
with crust, turn in the filling, and bake twenty minutes in
a quick oven. Beat the whites of the eggs very light,
sweeten with a table-spoonful of sugar, and spread them
over the pie ; then brown the egg slightly, and serve
cold.
CUSTARD PIE.
For one thick pie allow,
Two eggs.
One-half cupful of sugar.
Milk.
One-half tea-spoonful of salt.
One-quarter tea-spoonful of cinnamon.
One-eighth tea-spoonful of nutmeg✪ Custard Pie.
Beat the whites and the yolks of the eggs well together.
Stir the spice and salt into the sugar, place the sugar and
eggs in a quart cup, and add milk sufficient to make the
whole measure a pint and a-half. Taste, and add more
sugar if needed. Line a plate with crust, stir the mix-
ture well, pour it in, and bake about forty-five minutes in
a moderately hot oven. There should not be enough
heat to cause the custard to boil, for this will make it
appear watery and very uninviting; the oven should, in
fact, be a little more moderate than for most pies. At
the end of the time insert the point of a knife in the cus-
P/ES. 407
tard, and if it comes out clear (not milky), the pie is
done. If the spice is well stirred into the sugar, it will
be distributed evenly through the milk and will not ac-
cumulate in an unsightly manner on top of the custard.
Do not cut the pie until quite cold.
CHERRY PIE. ✪ Cherry Pie
Page 177 · 4 recipe records on this page
Presented as published in 1890. 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
if it has been baked in a tin, slip it out upon a dinner plate ; then fill the crust with the cream filling. Beat the whites of the eggs to a stiff froth, add to them a table-spoonful of sugar and a little of the flavoring, and spread them on top of the cream.
Sprinkle the top lightly with cocoanut and brown in the oven. The cocoanut may be omitted, but it adds much to the flavor of the meringue. Serve cold.
CANNED PEACH MERINGUE PIE.
One tea-cupful of water. One-half tea-cupful of sugar. One-half tea-cupful of peach juice. Two table-spoonfuls of corn-starch. One tea-spoonful of butter. One-half tea-spoonful of salt. Two eggs. Canned peaches.
Wet the corn-starch with a little of the water, beat the yolks of the eggs lightly with the sugar, and add them to the corn-starch. Place the rest of the water on the fire, and when it boils stir in the corn-starch mixture, which will thicken at once. Add the butter, salt, sugar and peach juice, cook two minutes and remove from the fire. Line a plate with paste, cover the bottom with a layer of canned peaches, turn in the cooked mixture, and bake. When done, spread over the top of the pie the beaten whites of the eggs sweetened with a tea-spoonful of sugar ; and brown lightly. Fresh peaches may be used in the same way, water being substituted for the peach juice.
CHOCOLATE PIE.
One coffee-cupful of milk.
One-half cupful of sugar.
Vanilla to flavor.
Two table- spoonfuls of grated chocolate.
Three eggs.
One-half tea-spoonful of salt.
Beat the yolks of the eggs light, and add to them two table-spoonfuls of the milk. Heat the chocolate and the rest of the milk together, put in the salt and sugar, and when scalding hot add the yolks of the eggs. Let the mixture cook two minutes, remove it from the fire, and when partly cooled, add the flavoring. Line a pie-plate with crust, turn in the filling, and bake twenty minutes in a quick oven. Beat the whites of the eggs very light, sweeten with a table-spoonful of sugar, and spread them over the pie ; then brown the egg slightly, and serve cold.
CUSTARD PIE.
For one thick pie allow,
Two eggs.
One-half cupful of sugar.
Milk.
One-half tea-spoonful of salt.
One-quarter tea-spoonful of cinnamon.
One-eighth tea-spoonful of nutmeg.
Beat the whites and the yolks of the eggs well together. Stir the spice and salt into the sugar, place the sugar and eggs in a quart cup, and add milk sufficient to make the whole measure a pint and a-half. Taste, and add more sugar if needed. Line a plate with crust, stir the mixture well, pour it in, and bake about forty-five minutes in a moderately hot oven. There should not be enough heat to cause the custard to boil, for this will make it appear watery and very uninviting; the oven should, in fact, be a little more moderate than for most pies. At the end of the time insert the point of a knife in the cus-
P/ES. 407
tard, and if it comes out clear (not milky), the pie is done. If the spice is well stirred into the sugar, it will be distributed evenly through the milk and will not accumulate in an unsightly manner on top of the custard. Do not cut the pie until quite cold.
CHERRY PIE.
Records on this page
Canned Peach Meringue PieChocolate PieCustard PieCherry Pie