Washington Pie

Ingredients

• three large sour apples
• about half the peel of lemon
• one teacup sugar
• Butter size of egg
• three eggs
• one-half cup sugar
• one small teaspoon soda
• heaping cup flour before sifting

Method

1. 1

   Grate the apples and lemon peel, set on stove and stir until fed.

2. 2

   For the cake, mix butter, eggs, sugar, soda, and flour.

3. 3

   Bake in three layers and spread with the prepared apple.

As published

This recipe was extracted from The National home cook book (1900), page 62. The excerpt below is the record exactly as published.

one-half cup sugar, one-half teaspoon ginger, one-half teaspoon cinnamon, a one-half teaspoon nutmeg, pinch of cloves, dash of salt. — . Bake slowly till top puffs up. The secret of success lies iad a working the pumpkin dry and brown—a little scorching not hurting it any. For something extra nice, spread a little ~ sweetened whipped cream over the pie, just before serving. H: : * * ® a ’ QUINCE—Have two pans lined with crust. For filling: pare. and grate one medium sized quince; add two heaping _ - tablespoons flour, 11%4 cup sugar, yolks three eggs, mix with ; 2 three cups of milk or water; put in pans and bake. Beat , _ whites of eggs stiff, stir in several teaspoonfuls of sugar, — _ spread on pies, put back in oven, bake to a light brown. Bat RAISIN—Remov__the seeds from one pound of rais-— - ins. Cover with cold water and let stand over night. Stew in the same water, adding more if needed, until the raisins look clear. When cool add one-half cup sugar, thesgrated — rind and juice of one small lemon, one-half teaspoon salt or — one tablespoon butter. Bake with two crusts, dredge the — Tapas lightly with flour before the upper crust is set in = 5 MS SWHET POTATO—Will use up left-over steamed potatoes. - One large or three small ones peeled and pressed through . colander; add one egg, one cup sugar, teaspoon ginger, one- — half teaspoon cinnamon, sufficient milk to fill crust. Better than pumpkin pie. : WASHINGTON—I think this is the genuine original oe Washington pie. The recipe was obtained years ago from — old lady. But whether original or not it certainly is a ~ vy fine dessert, whether with or without cream. Grate or three large sour apples and about half the peel of. lemon, one teacup sugar; set on stove and stir ‘until fed. Cake: Butter size of egg, threé eggs, one-half cup — one cup sugar, one small teaspoon soda, two cream tar- ne heaping cup flour before sifting. Bake in three spread with the prepared apple. Can erort with | ed cream, but it is fine without. PIE HELPS. i WHEN MAKING JUICY PIES, wet and pinch 4 the ‘Gate a together as usual and then bind "with a strip of white cot-_ _ ton cloth which has been wrung out of cold water. Press — _ it lightly over the edge of crust, letting the lower edge hang ~ ee _ around the side of the tin, and, ‘after the pie is baked, it can — _ be easily removed by taking hold of an end and pulling. — ot TO KEEP PIE FROM RUNNING OVER—Roll lower cru a little larger than pan, wet it thoroughly around edge. Do i not trim until upper crust is in place. Then trim both; af-~ - ter pressing firmly pop siuer prick top several times with _ fork to let steam out._ “att * a a 3 ° os 2 Ff as usua ae - TO KEEP JUICY PIES from getting damp or SOsey : the bottom, lay a piece of white paper on the plate and place the pie on the paper. The paper will aR EOP Re ‘thi 4 | dampness. pe ; (oak +d robs rite ly with cornstarch or flour to the right ‘consistency. Let cool, | and crust remains flaky. v TO PREVENT JUICE from soaking into bottom crust of ‘well instead of greasing. PIE CRUST will not be soggy if it is brushed over with the white of an egg before the fruit is put in. fruit, not at the top, as this makes the crust sodden. SAVING PIECRUST—I save all tops of baking powder and coffee boxes, then when making pies I have any dough ‘left I use some of them to bake shells in. When done fill with jelly or other filling, and they will never go begging. baking powder is used for each pie, it will take less lard, and be more healthy. pies, roll out thin;*on one-half sprinkle currants thickly, again to press together: cut in squares and bake quickly. otis to two quarts flour, one moderate teaspoon baking pow- _ed in hand, will keep in form. Keep covered. Use two large. handfuls for two crusts. 3 Will have very little waste and save lots of time in mak- ing up dough each time. Keeps indefinitely. . _ plenty of water. Sweeten, add thickening made of one ' tablespoon flour, one-third cup of water, stirred smooth. Stir constantly to keep from getting lumpy. This will make - three pies. It not only makes them go farther, but takes "away. that strong taste. They are also nice for the table prepared in this way. Je MINCE PIES—When apples are scarce or cannot be ob- tained, use dried apples; cannot tell the difference. — - JUICY PIES—First stew the fruit, ePontan ante titeleen” ‘ * Put into crust and bake. Pies made this way do not soak fruit pies, sprinkle bottom crust freely with flour before put- — ting in fruit. To prevent pies from sticking, flour piepans ; ALWAYS FUT SUGAR used in a pie in the center of the - IN MAKING PIECRUST, if about one-half teaspoonful of — PIE SCRAPS—To use scraps of pastry left from making ~ over these a little light brown sugar, fold over and roll © TO HAVE EVER-READY pie dough crumbs, take from ‘der to a quart; salt and shortening enough that, when press- ~ RAISINS FOR PIES—Stew one pound raisins, using "WHEN MAKING FRUIT PIES that require flour, sift part of the flour on bottom crust, place the fruit next and the’ - remainder of flour needed on fruit with sugar on top of all. - It seems to jell up nicer. ; Puddings AP pie), sprinkle with half cup sugar and some cinnamon. Take “1% cups sour milk, teaspoon baking soda dissoived in little hot water, add flour enough to thicken, then one egg well — tins. Serve with cream and sugar. BANANA—Two cups sugar, one-half cup butter, one cup _ sweet milk, two eggs, three teaspoons baking powder, 3% - eups flour. Bake in a loaf. When cold cut in slices the de- sired size. Allow one banana for each person, crush and sweeten, spread on slices of cake and serve with sweetened | whipped cream. BERRY—One pint pastry flour, one-fourth teaspoon salt, “together and work in one tablespoon of butter. Then add — - one pint of any berries that have been carefully looked over. PLE—Pare-three or four apples, slice thin (like for | beaten, add apples, bake 20 minutes. Will make for two pie : 3 Ne one tablespoon sugar, two teaspoons of baking powder. Sift _ Break into a cup one egg, beat until light and fill the cup - ~ with water and stir into the dry ingredients, making a - gmooth batter. Bake on well-buttered tins and serve with powdered sugar or sugar and cream. BLACKBERRY (Steamed)—Sift one cupful of flour into ene a basin, add one saltspoonful of salt, one teaspoonful of © baking powder; then gradually add two well beaten eggs. ~ and one pint of milk., Stir in one pint of blackberries which — have been thoroughly dredged with flour. Pour at once into a greased mold, cover with a greased paper, and steam steadily for two hours. Serve with hard sauce. BREAD—One pint bread crumbs, one quart of sweet milk, © 4 a little more than a level tablespoonful of butter; the. yolks “of three eggs

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