11. Peach Meringue. — Line a dish with
cream crust, fill with canned peaches and bake
one-half hour without a top crust'. Then add
a meringue made of whites of three eggs
beaten stiff with three tablespoonfuls pow-
dered sugar, and brown.
12. Pineapple Pie. — Fill a crust with the fol-
lowing: Cut up one pineapple, cook until soft
and sweeten. Add top crust and bake one-half
hour or omit top crust, bake twenty-five min-
utes, cover with meringue made as for peach
meringue pie, and brown.
13. Rhubarb Pie (Good). — Fill a crust with
stewed rhubarb, cover with top crust✪ Apple Pie (No. 1), and bake
thirty minutes, or until brown.
14. Lemon Pie. — Mix together one cup su-
gar, juice and rind of two lemons, one table-
spoonful flour, yolks of two eggs and white of
on^. Add one cupful of hot water✪ Lemon Pie and cook
in a double boiler until it thickens. Line a
perforated pie dish with a rich paste, bake it
in a brisk oven, pour in the lemon mixture
(which should be hot) and cover with a me-
ringue made with the whites of two eggs and
184 THE PHYSICAL CULTURE COOK BOOK.
two tablespoonfuls of white sugar. Set in a
very slow oven for ten minutes, or until a deli-
cate straw color.
15. Berry Pies. — In making berry pies it is a
good plan to cut a slit in the top crust and
insert a little chimney made of cornucopia-
shaped paper. This will prevent the juice
from boiling out.
153. Cherry (No. i), Blackberry, Raspberry
or Plum Pie. — Fill crust with ripe pitted cher-
ries, or berries; sprinkle with sugar, according
to tartness of the berries, add the top crust and
bake thirty to forty minutes.
16. Cherry Pie (2). — Fill a deep pie dish
with cherries, sprinkle them thickly with su-
gar, and lay around the edge of the dish a two-
inch wide strip of paste. Spread a top crust
over the fruit, joining its edges to that of the
strip of paste already in place. Bake in a
quick oven.
17. Strawberry Meringue. — Line a pie dish
with paste ; bake this carefully, and then place
in it a thick layer of hulled strawberries;
rather small ones are best for this purpose.
Sprinkle them with powdered sugar, and heap
over them a meringue made of t'he whites of
THE PHYSICAL CULTURE COOK BOOK. 185
four eggs whipped stiff with half a cup of
powdered sugar. Just before putting it in stir
lightly into it a cupful of the berries. Set the
pie plate containing the meringue in the oven
long enough to brown delicately, and eat when
perfectly cold.
18. Pumpkin Pie. — Cut a pumpkin in pieces
without peeling. Scrape off the inner shreds
that hold the seeds. Boil with a pint of water
in a porcelain-lined kettle, for five or six
hours. To four cups of pumpkin add four cups
of milk, one even teaspoonful of salt, one tea-
spoonful cinnamon, one teaspoonful of ginger,
three eggs well beaten, and one cup of sugar.
Beat the custard well and taste it' to see if it
is sweet enough. Put this mixture into deep
pie plates lined with pastry, and bake for
three-quarters of an hour.
19. Custard Pie. — Two eggs, one pint milk,
a pinch salt, one-quarter cup sugar✪ Custard Pie. Bake in
under crust only in slow oven forty-five min-
utes, or until ctfStard is set.
20. Cocoanut Pie. — Same as above, with
one-half a grated cocoanut added. The milk
must be heated to boiling point✪ Cocoanut Pie1 and poured
over the cocoanut.
Page 60 · 7 recipe records on this page
Presented as published in 1901. 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
11. Peach Meringue. — Line a dish with cream crust, fill with canned peaches and bake one-half hour without a top crust. Then add a meringue made of whites of three eggs beaten stiff with three tablespoonfuls powdered sugar, and brown.
12. Pineapple Pie. — Fill a crust with the following: Cut up one pineapple, cook until soft and sweeten. Add top crust and bake one-half hour or omit top crust, bake twenty-five minutes, cover with meringue made as for peach meringue pie, and brown.
13. Rhubarb Pie (Good). — Fill a crust with stewed rhubarb, cover with top crust, and bake thirty minutes, or until brown.
14. Lemon Pie. — Mix together one cup sugar, juice and rind of two lemons, one tablespoonful flour, yolks of two eggs and white of one. Add one cupful of hot water and cook in a double boiler until it thickens. Line a perforated pie dish with a rich paste, bake it in a brisk oven, pour in the lemon mixture (which should be hot) and cover with a meringue made with the whites of two eggs and
two tablespoonfuls of white sugar. Set in a very slow oven for ten minutes, or until a delicate straw color.
15. Berry Pies. — In making berry pies it is a good plan to cut a slit in the top crust and insert a little chimney made of cornucopia-shaped paper. This will prevent the juice from boiling out.
153. Cherry (No. i), Blackberry, Raspberry or Plum Pie. — Fill crust with ripe pitted cherries, or berries; sprinkle with sugar, according to tartness of the berries, add the top crust and bake thirty to forty minutes.
16. Cherry Pie (2). — Fill a deep pie dish with cherries, sprinkle them thickly with sugar, and lay around the edge of the dish a twoinch wide strip of paste. Spread a top crust over the fruit, joining its edges to that of the strip of paste already in place. Bake in a quick oven.
17. Strawberry Meringue. — Line a pie dish with paste ; bake this carefully, and then place in it a thick layer of hulled strawberries; rather small ones are best for this purpose. Sprinkle them with powdered sugar, and heap over them a meringue made of the whites of
four eggs whipped stiff with half a cup of powdered sugar. Just before putting it in stir lightly into it a cupful of the berries. Set the pie plate containing the meringue in the oven long enough to brown delicately, and eat when perfectly cold.
18. Pumpkin Pie. — Cut a pumpkin in pieces without peeling. Scrape off the inner shreds that hold the seeds. Boil with a pint of water in a porcelain-lined kettle, for five or six hours. To four cups of pumpkin add four cups of milk, one even teaspoonful of salt, one teaspoonful cinnamon, one teaspoonful of ginger, three eggs well beaten, and one cup of sugar. Beat the custard well and taste it to see if it is sweet enough. Put this mixture into deep pie plates lined with pastry, and bake for three-quarters of an hour.
19. Custard Pie. — Two eggs, one pint milk, a pinch salt, one-quarter cup sugar. Bake in under crust only in slow oven forty-five minutes, or until custard is set.
20. Cocoanut Pie. — Same as above, with one-half a grated cocoanut added. The milk must be heated to boiling point and poured over the cocoanut.
Records on this page
Apple Pie (No. 1)Peach MeringuePineapple PieRhubarb Pie (Good)Lemon PieCustard PieCocoanut Pie