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PIES, CRUSTS, TARTS
| APPLE
ROLL |
| Roll plain pie crust as you would for pie,
but a little larger; chop up some apples, and cover this crust; add a
layer of sugar, and sprinkle with cinnamon; then add a layer of raisins,
and sprinkle with bits of citron, chopped fine. Roll all up; pinch the
crust closely together at sides and ends; place in dripping pan with
one-half a cup of butter, and one cup of sugar; pour enough boiling water
over it to half cover the roll; put in oven and bake three hours; baste
every half hour as you would turkey. When done, the roll will have a crust
like taffy. Take out, and serve sliced thin. It is delicious. |
| BLUE
STOCKING PUMPKIN PIE |
| Steam Hubbard Squash, or good sweet pumpkin,
until soft, and put through a colander. Put one-half cup of butter into an
iron frying pan over the fire. When it begins to brown, add one quart of
strained pumpkin; let it cook a few moments, stirring all the time; put
into a large bowl or crock; add two quarts of good rich milk, eight eggs,
beaten separately, two large cups of sugar, one teaspoonful of salt, one
of pepper, one of ginger, one of cinnamon, one of cloves, one grated
nutmeg, and one tablespoonful of vanilla. Bake in moderate oven, with
under crust only. Brush the crust with white of egg before filling. This
will make five pies. |
| CHESS
PIE |
| Three-fourths cup of sugar; butter the size
of an egg, yolks of three eggs, one tablespoon of flour, one pint of milk;
flavor with nutmeg. beat all well together; heat the custard to near
boiling; fill pie and bake. Put white of eggs on top; sprinkle with sugar
and brown in oven. |
| CHOCOLATE
PIE |
| Grate a tablespoonful of Bakers chocolate in
a dish; add one tablespoonful of flour, the yolks of two eggs, and
one-half cup sugar; beat all together; add one pint sweet milk. Bake with
lower crust. Take the whites of eggs for frosting. This will make one
large pie. |
| CORN
STARCH PIE |
| One tablespoonful of corn starch, two
tablespoons of sugar, two tablespoons of sweet milk, yolks of two eggs;
beat all together in a warm crock; stir in a pint of boiling milk; let it
boil up once; then add a teaspoon of vanilla or lemon and a pinch of salt;
pour this into a baked crust. Beat the white of eggs with a teaspoonful of
sugar; put over pie, and brown quickly. |
| CREAM
PIE (1) |
| One cup of sour cream, one cup of sugar, one
cup seeded and chopped raisins, one egg and a pinch of salt. Bake with two
crusts. |
| CREAM
PIE (2) |
| One cup of milk, one-half cup of sugar, one
tablespoonful of corn starch, yolks of two eggs. Cook milk, sugar, and
eggs together; then stir in the corn starch, and put into baked crust.
MERINGUE.--Whites of two eggs, well beaten with two tablespoonfuls of
sugar. Spread on the pie and bake a light brown. |
| CUSTARD
PIE |
| PASTRY.--Take one cup shortening (lard and
butter mixed); three cups of flour, a little salt; sift the flour; add the
salt, and rub in the shortening. Use enough ice water to hold all
together, handling as little as possible. Roll from you. One-third the
quantity given is enough for one pie. FILLING.--Yolks of four eggs, one
quart of milk, a little salt, and one-half cup of sugar. Bake with under
crust only. Flavor to taste. |
| FIG
TARTS |
| Make a puff paste; roll about twice the
thickness you would for pie. Bake in forms cut with the lid of a pound
baking powder can; score in eight parts about one-half inch deep; turn
every other one to the center; pinch them together to hold the filling.
FIG FILLING FOR TARTS.-- One-half pound figs; soak, and cut out the stems;
mince very fine. To each cup of minced figs, put one cup of sugar, and
one-half cup of water; boil until it jells. Fill the shells, and put on
top a soft frosting. |
| LEMON
PIE (1) |
| Grate the rind and squeeze the juice from
two lemons; add two and one-half cups of boiling water, three cups of
sugar, one-half cup of flour, the yolks of three eggs, and one tablespoon
of butter; cook until thick and clear; put in pans prepared with pastry,
and bake. Beat the whites of eggs with a little sugar; put over top, and
brown lightly. |
| LEMON
PIE (2) |
| One lemon, the yolks of two eggs, one
heaping cup of sugar, butter the size of a walnut, three cups of water.
Grate the rind of the lemon, and squeeze out the pulp and juice; add the
other ingredients; put in a stew pan, and let come to a boil; then stir in
one large tablespoonful of corn starch, wet with cream. Bake crust first,
and turn in filling. Beat up the whites of two eggs, with a little
pulverized sugar added, and put over the top. Put in oven, and brown a
little. |
| LEMON
PIE (3) |
| Grate the rind of one smooth, juicy lemon,
and squeeze out the juice, straining it on the rind. Put one cup of sugar
and a piece of butter the size of an egg in a bowl, and one good-sized
cupful of boiling water into a pan on the stove. Moisten a tablespoonful
of corn starch, and stir it into the water; when it boils, pour it over
the sugar and butter, and stir in the rind and juice. When a little coo],
add the beaten yolks of two eggs. Butter a deep plate, and cover all over
with cracker dust (very fine crumbs). This is the crust. Pour in the
mixture, and bake; then frost with the whites (beaten stiff), and brown. |
| LEMON
PIE (4) |
| One heaping tablespoon of corn starch, one
cup of boiling water, one cup of sugar, one egg, one tablespoon butter,
and the juice and rind of one small lemon. Make into custard, and bake
with bottom crust. |
| LEMON
PIE (5) |
| For one pie, take one lemon, one cup of
sugar, yolks of two eggs, one cup of water, and two heaping tablespoons of
flour. After the pie is baked, beat the whites of the eggs with one
tablespoon of sugar; spread over pie, and brown in oven. |
| LEMON
PIE (6) |
| One cup of sugar, one large spoon of flour,
the grated rind and juice of one lemon, two eggs, a piece of butter as
large as a hickory nut, and two cups of boiling water; make into custard,
reserving whites of eggs for the top. |
| LEMON
PIE (7) |
| Beat thoroughly the yolks of two eggs with
one-half cup of sugar; add one heaping tablespoon of flour, and one even
tablespoon of corn starch, dissolved in milk; pour into one pint of
boiling milk, and let cook about three minutes; add to this the juice and
grated rind of one lemon, and pour into a baked crust. Beat the whites to
a stiff froth; add one-half cup of sugar; spread on top. Put in oven, and
let slightly brown. |
| LEMON
PIE (8) |
| One lemon; grate the yellow rind and squeeze
the juice. One scant cup sugar, two tablespoons of flour (rounded full),
the yolks of two eggs, beat until light; then add one and a half cups of
boiling water, in which has been melted a heaping tablespoonful of butter;
lastly, add three drops of vanilla extract. When baked, cover with the
whites of two eggs, beaten to a stiff froth with four tablespoonfuls of
sugar. Return to the oven until it is a very delicate brown. This makes
two small pies, or one large one. |
| LEMON
PIES |
| For three pies, take one lemon, one egg, one
tablespoonful of corn starch, one and one-half cups of sugar, one and
one-half cups of water; boil all together for the custard. CRUST.--One cup
of lard, and a little salt, to three cups of flour. |
| LEMON
TARTS |
| One cup of white sugar, one grated lemon,
whites of three eggs beaten to a froth, and butter the size of a walnut.
Put on stove; let come to a boiling heat, but not boil. Stir in whites of
eggs the last thing, and put in tart shells. |
| MINCE
MEAT (1) |
| Chop fine four pounds of good boiled beef
(one tongue is better), one pound suet, and eight apples; add two pounds
of raisins (seeded), two pounds of currants, two grated nutmegs, two
ounces ground cloves, one pound citron (cut fine), two pounds brown sugar,
two tablespoonfuls salt, one pint boiled cider. This may be canned like
fruit. When ready to bake pies, add a glass of grape jelly, diluted with
water, a little butter, a few raisins, and sugar if needed. |
| MINCE
MEAT (2) |
| Three and a half pint bowls of chopped meat,
two and a half bowls of suet, four bowls of apples, three bowls of raisins
(half of them chopped), two bowls of currants, half a pound of citron
(chopped very fine), seven teaspoons even full of salt, four teaspoons
cloves, six teaspoons cinnamon, five teaspoons of mace, three nutmegs,
four bowls of granulated sugar; mix with sweet cider. |
| MOLASSES
PIE |
| One cup of sugar, one cup of molasses, one
cup of cold water, one-half cup of butter or lard, four cups of flour, one
tablespoonful of cinnamon, and one teaspoonful of soda. Bake in crust as
you would custard pie. |
| ORANGE
CREAM PIE |
| Beat thoroughly the yolks of two eggs with
one-half cup of sugar; add one heaping tablespoon of flour, and one even
tablespoon of corn starch, dissolved in a little milk; pour into one pint
of boiling milk, and let cook about three minutes; cool; flavor with
extract of orange, and pour into a baked crust. Beat the whites to a stiff
froth; add one-half cup of sugar; flavor with extract of orange; spread on
top; put in oven and let it slightly brown. |
| PIE
CRUST |
| With one cup of flour, use one tablespoonful
of lard, and a little salt; cut the lard into the flour with a knife; use
just enough cold water to stick it together; handle as little as possible.
If wanted richer, add some butter when rolling out. |
| PLUM
PIE |
| Line a pan with puff paste; put in a layer
of Damson plums; sprinkle with cinnamon and sugar. Put in the oven, and
let it bake until the crust is done; take from the oven; put on top a
batter made from three eggs, one cup of sugar, three tablespoons of cold
water, one cup of flour, one teaspoon of baking powder. This is sufficient
batter to cover three pies. Serve warm. |
| PUFF
PASTE |
| One third cup of lard, a little salt, mix
slightly with one and one half cups of flour, moisten with very cold
water, just enough to hold together; get into shape for your tin as soon
as possible. Brush the paste with the white of egg. Bake in a hot oven
until a rich brown. |
| PUMPKIN
PIE (1) |
| Two tablespoonfuls of cooked pumpkin, one
egg, one-half cup of sugar, one-half pint of milk, cinnamon and nutmeg to
taste, and a pinch of salt. This is enough for one pie. |
| PUMPKIN
PIE (2) |
| One coffeecup of mashed pumpkin, reduced to
the proper consistency with rich milk and melted butter or cream, one
tablespoonful of flour a small pinch of salt, one teaspoon of ginger, one
teaspoon of cinnamon, one half nutmeg, one half teaspoon of vanilla, one
half teaspoon of lemon extract, two-thirds cup of sugar. |
| PUMPKIN
PIE (3) |
| One-half pint of stewed pumpkin, one pint of
hot milk, one cup of brown sugar, one egg, one large tablespoonful of
flour, one-half large tablespoonful of butter, one-half teaspoonful of
ginger, one-half teaspoonful of vanilla. |
| PUMPKIN
PIES |
| One quart of pumpkin, one cup of Orleans
molasses, one cup of brown sugar, one pint of milk, three eggs, one
tablespoon each of nutmeg, ginger, and cinnamon, and one teaspoon of salt.
This will make two large, or three small pies. |
| RAISIN
PIE |
| One teacupful of raisins (seeded and
chopped), one cup of sugar, the juice of one good-sized lemon, one cup of
boiling water; set this on stove; let come to a boil; then add four
heaping teaspoonfuls of flour, wet in a little cold water; after it boils
again, put in a small piece of butter and a little grated nutmeg; let cool
before making into pies. This makes one very large pie. By doubling the
amount, you can make three good-sized pies. The filling will keep for some
time. |
| SUMMER
MINCE MEAT |
| Two teacups of sugar, one teacup of
molasses, two teacups of hot water, one teacup of chopped raisins,
one-half cup of butter, one-half cup of vinegar, two eggs, six rolled
crackers or bread crumbs; cinnamon, allspice, cloves, and nutmeg to taste. |
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