Make a good crust, and line your pie-dish nicely with it, pare
and quarter some nice, tart apples, lay them in rows in the pie-
dish, and sprinkle sugar over them to your taste, — you must
make them pretty sweet — season with a few bits of butter for
each pie, and nutmeg or cinnamon to taste; bake, without upper
crust, till done. Eat warm.
KISS-ME-QUICK PIE.
One cupful of sweet milk, one cupful of water, one tablespoon-
ful cornstarch, one teacupful of sugar, two eggs, piece of butter
the size of hickorynut, one cupful of chopped raisins, one-half
cup of chopped dates✪ Kiss-Me-Quick Pie. Let the water and milk come to a boil,
stir in the cornstarch, butter and sugar, let it cool, beat the yolks
132 PIES.
of the eggs very light, and stir them in; line a pie-plate with a
good crust, turn in the material, and bake. When done, beat
the whites of the eggs to a stiff froth, add one tablespoonful of
powdered sugar, and spread over the top; let it brown slightly,
and serve cold.
RAISIN PIE.
Stone one pound of raisins, add one cupful of sugar, and one
cupful water. Set them on the stove and let them simmer slow-
ly till they are plump. Let this cool before making into pies.
Make a good pie paste and put in the mixture ; strew over the top
a little flour, and cover with a top crust. Bake in a hot oven.
LEMON PIE. (No. 1.)
One cupful of sugar, half a cup of sweet cream, two small lem-
ons, two eggs; if you have no cream use milk; in that case, add
one tablespoonful of melted butter✪ Lemon Pie (No. 1). Beat the yolks of the eggs
very light, add sugar and beat again, then the juice of both the
lemons and the grated yellow rind of one. Line your pie-tin with
crust, add the cream to the mixture just before putting in the
oven. Bake until the custard is firm; draw to the front of the
oven, spread evenly over the top a merringue of the whites of the
two eggs, beaten stiff with two tablespoonfuls of pulverized su-
gar; return to the oven until it sets. To be eaten cold. Use no
cornstarch, and no more milk than directed.
LEMON PIE. (No. 2.)
Three eggs, one cupful of sugar, two teaspoonfuls of flour, the
same of cornstarch, one large lemon or two small ones. Beat the
yolks with the rest of the ingredients, as for cake, till very light,
then add milk enough to fill the pie. Boil like custard. Bake
the crust and pour in the mixture. Beat the whites of the eggs
to a stiff froth, add a little sugar, and spread this over the pie.
LEMON PIE. (No. 3.)
In the first place, I make a good paste and line a pie-plate with
it; then, before it is put in the oven, cover the crust with a plate,
bottom side up, to prevent it from puffing up. When the crust
PIES. 133 ✪ Lemon Pie
Page 78 · 3 recipe records on this page
Presented as published in 1887. 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
Make a good crust, and line your pie-dish nicely with it, pare and quarter some nice, tart apples, lay them in rows in the piedish, and sprinkle sugar over them to your taste, — you must make them pretty sweet — season with a few bits of butter for each pie, and nutmeg or cinnamon to taste; bake, without upper crust, till done. Eat warm.
KISS-ME-QUICK PIE.
One cupful of sweet milk, one cupful of water, one tablespoonful cornstarch, one teacupful of sugar, two eggs, piece of butter the size of hickorynut, one cupful of chopped raisins, one-half cup of chopped dates. Let the water and milk come to a boil, stir in the cornstarch, butter and sugar, let it cool, beat the yolks
of the eggs very light, and stir them in; line a pie-plate with a good crust, turn in the material, and bake. When done, beat the whites of the eggs to a stiff froth, add one tablespoonful of powdered sugar, and spread over the top; let it brown slightly, and serve cold.
RAISIN PIE.
Stone one pound of raisins, add one cupful of sugar, and one cupful water. Set them on the stove and let them simmer slowly till they are plump. Let this cool before making into pies. Make a good pie paste and put in the mixture ; strew over the top a little flour, and cover with a top crust. Bake in a hot oven.
LEMON PIE. (No. 1.)
One cupful of sugar, half a cup of sweet cream, two small lemons, two eggs; if you have no cream use milk; in that case, add one tablespoonful of melted butter. Beat the yolks of the eggs very light, add sugar and beat again, then the juice of both the lemons and the grated yellow rind of one. Line your pie-tin with crust, add the cream to the mixture just before putting in the oven. Bake until the custard is firm; draw to the front of the oven, spread evenly over the top a merringue of the whites of the two eggs, beaten stiff with two tablespoonfuls of pulverized sugar; return to the oven until it sets. To be eaten cold. Use no cornstarch, and no more milk than directed.
LEMON PIE. (No. 2.)
Three eggs, one cupful of sugar, two teaspoonfuls of flour, the same of cornstarch, one large lemon or two small ones. Beat the yolks with the rest of the ingredients, as for cake, till very light, then add milk enough to fill the pie. Boil like custard. Bake the crust and pour in the mixture. Beat the whites of the eggs to a stiff froth, add a little sugar, and spread this over the pie.
LEMON PIE. (No. 3.)
In the first place, I make a good paste and line a pie-plate with it; then, before it is put in the oven, cover the crust with a plate, bottom side up, to prevent it from puffing up. When the crust
Records on this page
Kiss-Me-Quick PieLemon Pie (No. 1)Lemon Pie