Hickory Nut Pie

Ingredients

• a pound hickory-nut kernels
• three-fourths cup sweet milk
• tablespoon flour
• three tablespoons sugar

Method

1. 1

   Mash hickory nut kernels fine, add sweet milk mixed with flour, and sugar.

2. 2

   Stir well and bake in one crust, covering with meringue.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 418. The excerpt below is the record exactly as published.

three tablespoons sugar. Some use three pints milk, omitting the pint water. Makes three ordinary pies or two deep ones. It is better for Custard, Cream and Pump- kin-pies to use deep pie-pans, as directed in Berry-pies and use m i same way. I Deep Fruit Pie. — Line the edge of a deep, ojfal, earthen pie-dish ! with paste and about half its depth inside ; invert a small cup in centre, an egg cup is best, one that will stand a little above the edge of dish, fill with sliced apples, adding if liked, a quince cut in slices and stewed till tender in a little water and sugar. Or quarter the apples, put in preserving kettle with four tablespoons powdered sugar to a pie, and add water enough to make a thm syrup ; add 488 PASTRY. " « a few blades of mace, and boil the apple in the syrup a few pieces at a time, .to avoid breaking ; take carefully from the kettle and lay them in disKes. When enough apples for the number of pies to be made are ready, add to syrup cinnamon and ' rose-water, or any spice wished. Arrange the apples in pie-plate with the rim lined with paste as above, pour an equal part of the syrup into each fiie and cover with top crust; bake* a light brown in moderate oven, n making ShaUoiv Fruit-pies the cup is omitted, and some pile fruit high in center of under crust, leaving space round the sides almost bare of fruit, and when the upper crust is put on, press it gently down all around into the groove thus formed, make two or three hol^s in it for the juice to escape, which when baking t^ boil out of the holes and run all round the groove with a pretty effect. The groove must be made deep 6noii^h to hold all juice that boils out or it will run over the pie in streaks. The fruit must also be piled •high enough in the center to prevent this. Whipped cream is deli- cious with fruit-pies. For FruU Tum-overa^ roll Puff Paste to thick^ ness of about one- fourth of an inch, and cut it out in pieces of a circular form ; pile the fruit oh haJf the paste, sprinkle over some sugar, wet the edges and turn the paste over. Press edges together, ornament them, and brush the turn-overs over with the white of an egg ; sprinkle over sifted sugar, and bake on tins, in a brisk oven, for about twenty minutes. Instead of putting the fruit in raw, it maybe boiled down with alittle sugar first, and then enclosed in the crust; oV jam of any kind may he substituted for fres^i finiit. Suitable for picnics. Any fruit may be used instead of apples. Gooseberry-pie. — Take either green, or not too ripe gooseberries. Put in saucepan with enough water to prevent burning, and stew slowly until they break, stirring often. Sweeten well and set away to cool. When cold, pour in pie-pan lined with paste, cover with a crust or Diamond Top, and bake m oven. Eat cold but fresh, with powdered sugar sifteci over top. Or use the ripe berries without first cooking, as in Berry-pie. Some algo add a pinch of salt. HicJcory-nut'pi^., — Mash a pound hickory-nut kernels fine, add three-fourths cup sweet milk with tablespoon flour

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