Parboil, skin and slice crosswise, firm sweet potatoes, sprinkle
thickly with sugar, scatter among them a few whole cloves, and
cover with more slices. Fill the dish in this order, put a table-
spoonful of melted butter in each pie, pour in a little water, cover
with crust and bake.
PIEPLANT PIE.
Mix half a teacup of white sugar and one heaping teaspoonful
of flour together, sprinkle over the bottom crust, then add the
pieplant, cut up fine; sprinkle over this another half teacup of
sugar and heaping teaspoonful flour; bake fully three-quarters of
an hour in a slow oven. Or, stew the pieplant, sweeten, add
grated rind and juice of a lemon, and the yolks of two eggs, and
bake and frost like lemon pie.
YlNEGAR PlE.
One egg, one heaping tablespoonful flour, one teacupful sugar;
PIKS. 137
beat all well together, and add one tablespoonful sharp vinegar,
and one teacupful of cold water; flavor with nutmeg and bake
with two crusts.
CHERRY PIE.
Line the dish with a good crust, and fill with ripe, sour cherries,
sweeten to taste, sprinkle a little, flou✪ Cherry Pier on top, and season as you
like; cover with a nice puff paste, and bake. Plum, gooseberry,
raspberry, huckleberry, and currant pies are made in the same
manner.
CHERRY PIE.
Half bake the crust, then put in cherries and the following
cream: Beat the yolks of three eggs, and one tablespoonful of
cornstarch, one cup of cherry juice, and sugar to suit the taste.
Beat the whites to a veiy stiff froth, and stir in. Flavor with
vanilla, and bake long enough to cook the custard.
MAPLE SUGAR PIE.
One cup of grated maple sugar, add two well beaten eggs, a
little salt, and as much cream as your pie will hold✪ Maple Sugar Pie.
TOMATO PIE.
Slice green tomatoes, and stew in a thick syrup of sugar and
lemon juice. Grate in the yellow rind of a lemon✪ Tomato Pie. When trans-
parent, spread evenly over the bottom of a pie-plate that has
been lined with paste. Spread strips of pastry across the pie,
and bake.
GOOSEBERRY TART.
Put one pint of sugar, to one of fruit, adding just enough
water to prevent from burning✪ Gooseberry Tart. Cook till it begins to jelly;
then spread over shells, already baked. Serve cold.
GREEN CURRANT PIE.
Line an inch pie-dish with good pie crust, sprinkle over the
bottom two heaping tablespoonfuls sugar, two tablespoonfuls of
flour (or one of cornstarch) mixed; then pour in one pint of green
currants, washed clean, and two tablespoonfuls of currant jelly;
138 PIES.
sprinkle with four heaping tablespoonfuls of sugar, and add two
tablespoonfuls cold water✪ Green Currant Pie; cover and bake fifteen or twenty min-
utes.
RIPE CURRANT PIE.
Line a pie-dish with good pie crust, sprinkle over the bottom
two heaping tablespoonfuls of sugar; pour in one pint of currants,
sprinkle with five heaping tablespoonfuls of sugar, and one soda
cracker, rolled fine, cover with upper crust, and bake slowly half
an hour. Or, mash one cup of ripe currants, one of sugar, two
tablespoonfuls water, one of flour beaten with the yolks of two
eggs✪ Ripe Currant Pie; bake, frost the top with beaten whites of the eggs and two
tablespoonfuls of powdered sugar, and brown in the oven.
SWEET POTATO PIE.
Page 81 · 7 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
Parboil, skin and slice crosswise, firm sweet potatoes, sprinkle thickly with sugar, scatter among them a few whole cloves, and cover with more slices. Fill the dish in this order, put a tablespoonful of melted butter in each pie, pour in a little water, cover with crust and bake.
PIEPLANT PIE.
Mix half a teacup of white sugar and one heaping teaspoonful of flour together, sprinkle over the bottom crust, then add the pieplant, cut up fine; sprinkle over this another half teacup of sugar and heaping teaspoonful flour; bake fully three-quarters of an hour in a slow oven. Or, stew the pieplant, sweeten, add grated rind and juice of a lemon, and the yolks of two eggs, and bake and frost like lemon pie.
VINEGAR PIE.
One egg, one heaping tablespoonful flour, one teacupful sugar;
PIES. 137
beat all well together, and add one tablespoonful sharp vinegar, and one teacupful of cold water; flavor with nutmeg and bake with two crusts.
CHERRY PIE.
Line the dish with a good crust, and fill with ripe, sour cherries, sweeten to taste, sprinkle a little, flour on top, and season as you like; cover with a nice puff paste, and bake. Plum, gooseberry, raspberry, huckleberry, and currant pies are made in the same manner.
CHERRY PIE.
Half bake the crust, then put in cherries and the following cream: Beat the yolks of three eggs, and one tablespoonful of cornstarch, one cup of cherry juice, and sugar to suit the taste. Beat the whites to a very stiff froth, and stir in. Flavor with vanilla, and bake long enough to cook the custard.
MAPLE SUGAR PIE.
One cup of grated maple sugar, add two well beaten eggs, a little salt, and as much cream as your pie will hold.
TOMATO PIE.
Slice green tomatoes, and stew in a thick syrup of sugar and lemon juice. Grate in the yellow rind of a lemon. When transparent, spread evenly over the bottom of a pie-plate that has been lined with paste. Spread strips of pastry across the pie, and bake.
GOOSEBERRY TART.
Put one pint of sugar, to one of fruit, adding just enough water to prevent from burning. Cook till it begins to jelly; then spread over shells, already baked. Serve cold.
GREEN CURRANT PIE.
Line an inch pie-dish with good pie crust, sprinkle over the bottom two heaping tablespoonfuls sugar, two tablespoonfuls of flour (or one of cornstarch) mixed; then pour in one pint of green currants, washed clean, and two tablespoonfuls of currant jelly;
sprinkle with four heaping tablespoonfuls of sugar, and add two tablespoonfuls cold water; cover and bake fifteen or twenty minutes.
RIPE CURRANT PIE.
Line a pie-dish with good pie crust, sprinkle over the bottom two heaping tablespoonfuls of sugar; pour in one pint of currants, sprinkle with five heaping tablespoonfuls of sugar, and one soda cracker, rolled fine, cover with upper crust, and bake slowly half an hour. Or, mash one cup of ripe currants, one of sugar, two tablespoonfuls water, one of flour beaten with the yolks of two eggs; bake, frost the top with beaten whites of the eggs and two tablespoonfuls of powdered sugar, and brown in the oven.
SWEET POTATO PIE.
Records on this page
Cherry PieSweet Potato PieMaple Sugar PieTomato PieGooseberry TartGreen Currant PieRipe Currant Pie