Jelly Pie

Ingredients

• Take 1 cup jelly
• 2 cups sugar
• 4 eggs
• 0.5 cup butter

Method

1. 1

   Cream the butter and sugar, beat the yolks until light and stir them in, then add the beaten whites and last the jelly.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 237. The excerpt below is the record exactly as published.

JELLY PIE. — Take 1 cup jelly, 2 cups sugar, 4 eggs, ^ cup but- ter. Cream the butter and sugar, beat the yolks until light and stir them in, then add the beaten whites and last the jelly. A small piece of this served on the same plate with apple or peach pie is nice. LEMON PIE. — Line a pie plate with a good crust and bake. For the filling take 1 cup sugar, grated rind and juice of 1 lemon, yolks of 3 eggs, 2 tablespoons corn^starch (a little heaping); stir sugar and yolks together, add the lemon juice, then add the corn= starch and stir well together; add 1| cups boiling water, put on stove and cook carefully until thick, ,and then pour into the baked crust. For the meringue beat the 3 whites of eggs stiff, add 2 tablespoons sugar, put over top and brown delicately in oven. LEMON PIE WITH UPPER CRUST.— Grate the yellow part of 2 lemons into a dish, peel off the white and throw away; then cut up the lemons with the grated yellow, add 5 eggs, if they are plenty, if not, 4 will do; add 2 cups of sugar, a little salt, and 2 tablespoons of water. Line your pie=tins with a flaky crust, and divide the filling for 2 pies; put on an upper crust, and bake in a quick oven, and you will find it a delicious dessert. MINCE PIES. — These generally come on Thanksgiving day for the season; they are better when a few days old. It is better to make the mince-meat a week before Thanksgiving, and the pies in time to stand at least 3 days. Boil 6 lbs. lean beef till tender, let it stand over night and then chop fine; chop 1 lb. beef suet, also 5 lbs. apples, and 2 lbs. seeded raisins; slice thin -I lb. citron, and mix these ingre- dients, with 2 tablespoons cinnamon, and 1 tablespoon grated nut- meg. Hints — We may ofifer a few hints about mince pies. Dried apples, soaked in ■water a few hours, or over night, or Irish potatoes soaked in the same way in vinegar, make a very fair substitute for fresh apples in mince pies. Fresh apples can be washed, wiped dry, and chopped fine without peeling, and some labor saved thereby. Dried cherries and other fruit, prepared with sugar, can be soaked 10 or 12 hours in a very little water, and then both water and fruit used instead of rai- sins. They will bo much cheaper and will answer very well. EcoQomioal house- wives will often find hints like these very serviceable. 308 PIES Canned Mince Meat, — If mince meat is canned hot, in the same manner as hnit, j)ut in glass jars; sealed tight, and kept in a cool, dark place, it will keep for months. A quart jar full will hold enough for 2 pies, and in this way mince pies can be had the year round, as well as in winter, MINCE MEAT. 3 bowls of meat, chopped. 1 bowl molasses. 2 bowls cider. 2 bowls raisins. 4 bowls sugar (use 5 if liked 1 tablespoon cloves. very sweet). 1 tablespoon pepper. 8 lemons, use juice and yellow 1 bowl vinegar, rind. 1 bowl citron. 5 bowls of apple. 1 tablespoon salt. 1 bowl suet. 3 nutmegs. 2 tablesjDoons cinnamon. A bowl holding about 1^ pints is used for measuring MOCK MINCE PIE. 1 cup rolled crackers. 2 teaspoons cinnamon ^ cup boiled cider. 1 cup molasses. 1 teaspoon of cloves. 1 cup chopped raisins. 1 cup sugar. ^ cup vinegar. 1 cup hot water. 1 teaspoon nutmeg. MOCK MINCE PIE No. 2. 1 cup dried English currants. 1 cup sugar. 1 teaspoon cinnamon. 1 teaspoon allspice. 1 cup sour cream. 1 egg. 1 teaspoon cloves. This will make 2 pies. Bake in 2 crusts. SUMMER MINCE PIES. 1 cup bread crumbs. 1 cup molasses. 1 cup sugar. 1 cup raisins. 1 teaspoon cloves and cinnamon. ^ cup butter

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