Prune Pie

Ingredients

• ^i pound prunes
• i^ c flour
• }i t salt
• yi t baking-powder
• ^ c shortening
• ice water to make a stiff paste
• Yj c sugar
• 2 T butter
• juice of y2 lemon
• %. t salt
• 2 T flour

Method

1. 1

   Wash and soak prunes overnight.

2. 2

   Stew until tender in soaking water.

3. 3

   Cool and remove stones.

4. 4

   Make paste with flour, salt, baking powder, shortening, and ice water.

5. 5

   Line pie plate, add prunes, sugar, butter, lemon juice, salt, and flour.

6. 6

   Cover with paste and bake until crust is brown and flaky.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 126. The excerpt below is the record exactly as published.

PRUNE PIE Split Pea Soup . , , , , , Wash y2 pint split peas, cover with cold water and soak overnight. In the morning drain, add i quart stock and 1 pint water, or i>< quarts water, a bit of bay leaf, sprig of thyme, 3^ t salt, and a dash of pepper. Simmer about 2 h or until the peas are tender ; then press through a sieve. Melt I T butter, add i T flour, then add gradually the soup and stir until boiling. Add i small onion grated, and just before serving i T chopped parsley. Braized Liver with Vegetables Dice I carrot, i turnip, I onion and i stalk of celery, 228 LESSONS IN COOKING and arrange in the bottom of a baking pan. In a calf's liver make 2 incisions about 3 inches apart, in which insert strips of bacon or salt pork, and place the liver in the baking pan on the bed of vegetables. Add 2 c stock or hot water, bit of parsley and bay leaf, and 2 cloves. Cover and bake in a moderate oven for 2 h or until tender. Re- move to a hot platter, placing the vegetables around it, and make a gravy in the pan, using i T butter, i T flour, and I c of liquid from the meat, adding hot water if there is not enough for that quantity. Potato Balls in Cream With a French vegetable cutter cut i pint of balls, reserv- ing for future use scraps of potato left. Cook in boiling salted water, then drain, add i c Medium White Sauce (p. 38) and serve at once. Hot Slaw Shred ^ cabbage. Beat the yolks of 2 or i whole egg slightly, add j4 c cold water, i T butter, ^ t salt, and 34 c hot vinegar. Add the cabbage and stir over hot water until the cabbage is hot and the dressing is thickened. Prune Pie Wash and soak ^i pound prunes overnight. In the morn- ing stew until tender in the water in which they were soaked. Cool and remove the stones. Make paste of i^ c flour, }i t salt, yi t baking-powder, ^ c shortening, ice water to make a stiff paste. (See p. 130.) Line a pie plate with the paste, add the prunes, Yj c sugar, 2 T butter, juice of y2 lemon, %. t salt, and 2 T flour

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