Line a pie plate with puff pastry [see recipe: Orange Pie a
la Ericsson Hammond], fill.
Filling. Pick and wash the strawberries, put in a dish, sprinkle
with sugar according to taste — if the strawberries are sour, add
more sugar; if sweet, add less — leave until ready to serve. Then
put them into the pastry, put whipped cream (sweetened and
flavored with brandy) on the top, then put the cover on.
Serve as dessert for luncheon or dinner.
Strawberry Pie ( Tourte aux Fraises ) a la Hammond
Make pie crust from puff pastry [see recipe: Orange Pie a la
Ericsson Hammond], fill.
Filling. Take one quart strawberries, pick and wash well,
put on stove with one cup water, three-quarters cup sugar — if the
berries are sweet, add less sugar; if sour, add more. Cook for
fifteen minutes, thicken with one tablespoon cornstarch✪ Strawberry Pie a la Hammond dissolved
in half cup water, leave until cold, fill the pie crust that has al¬
ready been baked.
Cover with whipped cream sweetened and flavored wdth brandy.
Put the cover on and serve. Can be made of fresh or preserved
strawberries.
Peach Pie ( Tourte aux Peches ) a la Walde
Make a pie crust from puff pastry and bake [see recipe: Orange
Pie a la Ericsson Hammond], fill.
Filling. Wash and peel the peaches, cut in thin slices, put
in the baked pie crust, sprinkle with sugar according to taste,
cover with whipped cream sweetened and flavored with brandy,
put the cover on.
Serve as dessert for luncheon or dinner.
AMERICAN COOK BOOK
Peach Pie ( Tourte aux PSches ) a la Hammond
Make a pie crust from puff pastry and bake [see recipe: Orange
Pie a la Ericsson Hammond], fill.
Filling. Eight peaches, one tablespoon cornstarch, half cup
sugar, yolks of two eggs.
How to Make the Filling. Wash, peel, and slice the peaches.
Put the peelings in a saucepan with some water, cook about
fifteen minutes, press through a fine sieve, measure about one and
a half cups peach juice. Thicken the juice with the cornstarch
dissolved in half cup water, add the yolks (stirred with the sugar
to a souffle), cook very slowly about three minutes, leave until
cold. When cold, put a layer of the custard in the baked pie
crust, then the sliced peaches, then the rest of the custard on the
top.
Cover with whipped cream that has been sweetened and flavored
with brandy, put the cover on and serve.
Apple Pie ( Tourte aux Pommes) a la Hammond
Make a pie crust from puff pastry and bake [see recipe: Orange
Pie a la Ericsson Hammond], fill.
Filling. Take one quart apples, peel and cut in slices, cook in
two cups water, one cup sugar, a little lemon juice and brandy;
leave until cold. When cold, strain off the juice. Thicken one
cup apple juice with one tablespoon cornstarch dissolved in half
cup water, add one tablespoon brandy and the juice of a lemon.
Fill the baked pie crust with the apples, pour the thickened juice
over the apples when cold.
Cover with wdiipped cream sweetened and flavored with brandy,
put the cover on and serve.
Apple Pie ( Tourte aux Pommes) a la Europeenne
Make pie crust [see recipe: Pie Crust]. Line the pie plate
with the crust, then fill.
Page 563 · 4 recipe records on this page
Presented as published in 1918. 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
Line a pie plate with puff pastry [see recipe: Orange Pie a la Ericsson Hammond], fill.
Filling. Pick and wash the strawberries, put in a dish, sprinkle with sugar according to taste — if the strawberries are sour, add more sugar; if sweet, add less — leave until ready to serve. Then put them into the pastry, put whipped cream (sweetened and flavored with brandy) on the top, then put the cover on.
Serve as dessert for luncheon or dinner.
Strawberry Pie ( Tourte aux Fraises ) a la Hammond
Make pie crust from puff pastry [see recipe: Orange Pie a la Ericsson Hammond], fill.
Filling. Take one quart strawberries, pick and wash well, put on stove with one cup water, three-quarters cup sugar — if the berries are sweet, add less sugar; if sour, add more. Cook for fifteen minutes, thicken with one tablespoon cornstarch dissolved in half cup water, leave until cold, fill the pie crust that has al¬ ready been baked.
Cover with whipped cream sweetened and flavored with brandy. Put the cover on and serve. Can be made of fresh or preserved strawberries.
Peach Pie ( Tourte aux Peches ) a la Walde
Make a pie crust from puff pastry and bake [see recipe: Orange Pie a la Ericsson Hammond], fill.
Filling. Wash and peel the peaches, cut in thin slices, put in the baked pie crust, sprinkle with sugar according to taste, cover with whipped cream sweetened and flavored with brandy, put the cover on.
Serve as dessert for luncheon or dinner.
Peach Pie ( Tourte aux PSches ) a la Hammond
Make a pie crust from puff pastry and bake [see recipe: Orange Pie a la Ericsson Hammond], fill.
Filling. Eight peaches, one tablespoon cornstarch, half cup sugar, yolks of two eggs.
How to Make the Filling. Wash, peel, and slice the peaches. Put the peelings in a saucepan with some water, cook about fifteen minutes, press through a fine sieve, measure about one and a half cups peach juice. Thicken the juice with the cornstarch dissolved in half cup water, add the yolks (stirred with the sugar to a souffle), cook very slowly about three minutes, leave until cold. When cold, put a layer of the custard in the baked pie crust, then the sliced peaches, then the rest of the custard on the top.
Cover with whipped cream that has been sweetened and flavored with brandy, put the cover on and serve.
Apple Pie ( Tourte aux Pommes) a la Hammond
Make a pie crust from puff pastry and bake [see recipe: Orange Pie a la Ericsson Hammond], fill.
Filling. Take one quart apples, peel and cut in slices, cook in two cups water, one cup sugar, a little lemon juice and brandy; leave until cold. When cold, strain off the juice. Thicken one cup apple juice with one tablespoon cornstarch dissolved in half cup water, add one tablespoon brandy and the juice of a lemon. Fill the baked pie crust with the apples, pour the thickened juice over the apples when cold.
Cover with wdiipped cream sweetened and flavored with brandy, put the cover on and serve.
Apple Pie ( Tourte aux Pommes) a la Europeenne
Make pie crust [see recipe: Pie Crust]. Line the pie plate with the crust, then fill.
Records on this page
Strawberry Pie a la HammondPeach Pie a la WaldeApple Pie a la HammondStrawberry Pie a la Walde