Berry Pies

Ingredients

• These pies should be baked in deep tins, lined with paste

Method

1. 1

   Notice the receipts for the fresh fruit pies.

As published

This recipe was extracted from Luncheons, breakfasts, simple dinners and carving (1905) by H. Myra Norton, page 16. The excerpt below is the record exactly as published.

berry Pies — These are also nice. Scald them before putting in pies and do not use themi too ripe for pies. Many people mix raspberries with currants for pies. Note — Country people find all these receipts con- venient. Mince Pies — One pound of beef chopped fine, two pounds of apples chopped fine, one pound of currants, one pound of chopped raisins, one-half pound of citron the same of candied oranges, the grated rind and juice of two lemons, one pound of sugar, one quart of boiled cider, one-half ounce of cloves, allspice, nut- meg, and one pound of beef suet chopped. Mix all together, put over the fire and cook twenty minutes. Put in a jar to keep, let stand some days before using. Always stir when yoii take any out to use, and warm before making pies. Thin a little if needed. Cream Pies — One pint of cream, the beaten whites of two eggs, one small tablespoon of corn starch, sweeten to taste. Flavor with vanilla. Bake in one crust. Always mix the Qgg and corn starch together and then pour on the cream. You may whip the white of an Qgg and put on top if you desire. Then run in the oven and brown slightly. Pumpkin Pies — Cook the pumpkin tender, mash it through a colander. Add butter the size of an ^gg, the juice of one lemon. Then to each pint of pumpkin add one quart of milk, four eggs well beaten ; season 41 with ginger, and use a little salt. Cook slowly and well done. Another way to make pumpkin pies is to use no eggs, only make the custard thicker and pour the milk on boiling hot. Squash pies are made the same as pumpkin pies. Always sweeten to taste, all pies. Sweet Potato Pies — Boil the potatoes soft, mash through a colander. Have a pie pan lined with paste. Make the custard. To one cup of sw'eet potatoes add nearly a quart of milk, a little melted butter, four eggs beaten separately ; sweeten to taste, flavor with nutmeg. Fill the pie pans and bake. Dried Fruit Pies — Always soak the fruit over night, cook until soft, sweeten to taste and bake with two crusts. Fresh Fruit Pies — Make the same as pie plant pies. Another excellent dessert is to take any kind of fresh or canned fruit, put in a deep pudding pan, fix the same as any other pie. Then put on a rich top crust, and bake. These pies made with one crust are very nice desserts, and are liked by most people be- cause you can always use more fruit in them. English Apple Pies — Slice apples thin in a deep pudding pan, sprinkle sugar over the apples to make the pie the desired sweetness. Then add a sliced lemon and one cup of raisins and currants mixed. Put bits of butter on top and bake. Served cold with whipped cream. Berry Pies — These pies should be baked in deep tins, lined with paste

Cook this with the app: pantry check, scaling, and the assistant.