Orange Pie

Ingredients

• Rub the yellow of two oranges with lumps of sugar
• add juice of three
• one cupful of white sugar
• one finely rolled cracker
• a small piece of butter
• four eggs
• one cupful of sweet milk

Method

1. 1

   Line pudding dish with paste, and bake until firm; nice either hot or cold.

As published

This recipe was extracted from The housekeeper's companion (1883), page 134. The excerpt below is the record exactly as published.

Orange pie can be made in the same way. Sweet-Potato Pie or Pudding. — One pound of hot, boiled sweet pototo rubbed through a sieve; one cupful of but- ter, one heaping cupful of sugar, half a grated nutmeg, one glass of brandy, a pinch of salt, and six eggs. Add the sugar, spice, and butter to the hot potato. Beat whites and yolks seperately, and add, and last the brandy. Line deep plates with nice paste, making a rim of puff paste. Fill with the mixture, and bake till the crusl is done, about half an hour. Wickedly rich, but very delicious Irish pota- toes can be treated in the same way^ and are more delicate. Squash or Pumpkin Pie. — Prepare and steam. Strain through a sieve. To a quart of the strained squash add one quart of new milk, with a spoonful or two of cream, if possible; one heaping cupful of sugar, into which has been stirred a teaspoonful of salt, a heaping one of ginger, and half a one of cinnamon. Mix this with the squash, and add from two to four well beaten eggs. Bake in deep plates lined with plain pie-crust. They are done when a knife- blade, on being run into the middle, comes out clean. About forty minutes will be enough. For pumpkin pie half a cupful of molasses may be added, and the eggs can be omitted, sub- HOUSEHOLD. 197 stitutlng half a cupful of flour mixed with the sugar and spice before stirring in. A teaspoonful of butter can always be added. Cherry and Berry Pies. — Have a very deep plate, and either no crust under, save a rim, or a very thin one. Allow a cupful of sugar to a quart of fruit, but no spices. Stone cher- ries. Prick the upper crust half a dozen times with a fork, to let out the steam. For rhubarb or pie-plant pies, peel the stalks; cut them in little bits, and fill the pie. Bake with an upper crust. Custard Pie. — Line and rim deep plates with pastry, a thin custard pie being very poor. Beat together a teacupful of sugar, four eggs, and a pinch of salt, and mix slowly with one quart of milk. Fill the plate up to the pastry rim after it is in the oven, and bake till the custard is firm, trying, as for squash pies, with a knife blade. CocoANUT Pie. — One teacupful of sugar, one-half cupful of butter, three eggs, one grated cocoanut, one pint of scaldod milk poured on th& cocoanut, underlined with pastry. Orange Pie. — Rub the yellow of t*wo oranges with lumps of sugar, add juice of three, and one cupful of white sugar, one finely rolled cracker, a small piece of butter, four eggs, one cupful of sweet milk

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