Chapter 18
679. +Tutti Frutti Pie.+-- Pare and cut fine 10 large tart apples, put them with 2 tablespoonfuls butter in a saucepan over the fire and add 6 tablespoonfuls sugar, 2 tablespoonfuls finely cut citron, 1/2 cup seedless raisins, the same quantity of well washed currants and the grated rind of 1/2 orange or lemon; stir this over the fire till apples are soft and add 1/2 cup currant or apple jelly; line a pie plate with fine pie crust, fill the plate full with the apples, cover with crust, in which a small opening should be cut in center, and bake till done; boil the peels and cores of apples with a little water till tender; strain them through a jelly bag, return the liquid to saucepan and boil 10 minutes; add to 1 cup liquid 1 cup sugar and boil 5 minutes longer; when pie is done take it from the oven, put a small funnel into the opening in center, pour carefully some of the apple syrup through the funnel into the pie and serve when cold.
680. +Cherry Pie.+-- Line a pie plate with crust and remove the pits from 1 quart nice, ripe cherries; fill the fruit into the plate, sprinkle over some sugar and dust over a little flour; cover with top crust, with a small opening in center, and bake in a medium hot oven; in the meantime stew 1 cup cherries in a little water till tender; strain them, return the liquid to saucepan and boil 5 minutes; add to 1 cup liquid 1 cup sugar and continue the boiling for 5 minutes; remove from fire, add a little brandy or wine and pour this syrup, when pie is done, through a funnel into the pie. Another way is:--Do not stone the cherries; after the plate is lined with crust fill it full with cherries, dust over some flour, sprinkle them with sugar and add 3 tablespoonfuls water to each pie; cover with crust and bake till done. Another way is:--Boil 1/2 cup currant juice with 1/2 cup sugar for 5 minutes and when the pie (made like the first one) is done pour the currant syrup through a small funnel into the pie. This is an excellent way to give cherries which have not much flavor a nice taste.
681. +Banana Pie.+-- 4 large bananas, 1 cup milk, 4 eggs, 1/2 cup sugar, 1/2 tablespoonful melted butter and 1 teaspoonful essence of vanilla; remove the skins and press the bananas through a sieve; mix them with the 4 yolks, sugar, milk, melted butter and vanilla; line a deep pie plate with crust, ornament the edge, lay in a piece of buttered brown paper, fill the plate with dry peas or with pieces of stale bread and bake till done; remove it from oven, free the plate from paper and peas, return the plate for a few minutes to oven again, fill in the banana mixture and bake till done; in the meantime beat the whites to a stiff froth and add 1 tablespoonful powdered sugar; draw the pie to front of oven, spread over the meringue, let it remain for a few minutes longer in oven, take it out, set it in a cool place and serve ice cold.
682. +Pineapple Pie.+-- Pare 1 ripe pineapple, remove the eyes and hard core in center and chop it fine; line a deep pie plate with fine pie crust, fill it with the finely chopped pineapple, sprinkle over 1 small cup sugar and dust a little flour over; cover the pie with crust and bake a light brown and well done; put the eyes and cores of the pineapple with 6 greening apples cut into pieces in a saucepan, nearly cover them with water and boil till tender; then strain through a bag, return the liquid to saucepan and boil 20 minutes; then add for 1 cup liquid 1 cup sugar, boil 5 minutes and fill the jelly into tumblers. This makes an excellent pineapple jelly.
683. +Pineapple Pie (with Meringue).+-- 1 large, ripe pineapple, 1/2 cup milk, 1 cup sugar, the yolks of 4 eggs, 1 whole egg and 1/2 tablespoonful butter; pare and grate the pineapple; then mix it with the sugar and other ingredients; melt the butter before adding it; line a deep pie plate with fine pie crust, cover with buttered paper, fill it with dry peas and bake till done; take it from the oven, remove the paper and peas, fill in the pineapple mixture and bake till done; in the meantime make the meringue, as follows:--
Beat the 4 whites to a stiff froth and mix it with 1 tablespoonful powdered sugar; when pie is done draw it to front of oven, spread over the meringue and return the pie for a few minutes to oven again till the meringue is a light brown; serve ice cold. This will make 1 large pie, sufficient for a family of 8 persons.
684. +Prune Pie.+-- Wash and soak 1 pound prunes for 4 hours in cold water, drain them in a colander, remove the stones, put the prunes in a dish, pour over 1 cup cold water and let them stand over night; next morning line 2 pie plates with crust, put in the prunes with the liquor, sprinkle over some sugar and a little flour, cover with top crust and bake till light brown and well done. Another way is:--Stew the prunes in a little water, remove the stones, sweeten the prunes with sugar, add the juice of 1/2 lemon and finish as above.
685. +Peach Pie.+-- Pare and slice some large, ripe peaches; line a pie plate with crust, fill it with the peaches, sprinkle over some sugar and bake with an upper crust.
686. +Peach Meringue Pie.+-- Line a large, deep pie plate with a rich pie crust, brush the surface of crust over with the beaten white of egg and sprinkle over 2 tablespoonfuls finely sifted bread or cracker crumbs; take 1 can preserved peaches, drain off the liquor, put them in the pie plate (with the hollow side up), sprinkle over a little flour, a few spoonfuls sugar, pour over some of the liquor and bake in a medium hot oven till done; in the meantime make the meringue, as follows:--Beat the whites of 5 eggs to a froth, mix them with 2 tablespoonfuls powdered sugar and flavor with a little essence of vanilla; when pie is done draw it to front of oven, spread over the meringue and bake for a few minutes longer; remove it from the oven and set the pie in a cool place; serve cold; sufficient for 10 persons.
687. +Peach Mountain Pie.+-- Pare 1 dozen medium sized peaches; line a large deep pie plate with pie crust, fill the plate with the whole peaches, sprinkle over 3/4 cup sugar, cover with a thin crust and bake in a medium hot oven.
688. +Plum Pie.+-- Remove the pits from some ripe plums, sprinkle the fruit thickly with sugar and let them stand for 1/2 hour; line a pie plate with crust, put in the plums, cover with crust and bake till done.
689. +Cranberry Pie.+-- Wash and stew 1 quart cranberries with 1 cup water; when done press them through a colander or coarse sieve, return the cranberries to saucepan, add 2 cups sugar and boil and stir for 5 minutes; then set aside to cool; line a pie plate with fine crust, brush the surface of crust over with the beaten white of egg and sprinkle over 2 tablespoonfuls finely sifted bread crumbs; put in some of the cranberries, about 1/2 inch thick, and cover with crossbars of crust (lattice-like); bake a light brown and well done; serve cold.
690. +Gooseberry Pie.+-- Top, tail and wash the berries, put them into a pie plate lined with crust, sprinkle plenty of sugar among them, cover with crust and bake till done.
691. +Blackberry Pie.+-- Line a deep pie plate with crust; have some ripe blackberries washed and drained; fill the plate with the berries, sprinkle over some sugar, pour into each pie 1 tablespoonful vinegar, dust over a little flour, cover with crust and bake a light brown and well done.
692. +Huckleberry Pie.+-- Wash and drain some ripe huckleberries; line a pie plate with crust and cover the bottom of crust with 2 tablespoonfuls finely rolled zwieback; next fill the plate with the berries, sprinkle sugar between and over the fruit, add a little more zwieback, cover with crust and bake in a medium hot oven to a light brown and well done; serve cold dusted with sugar.
693. +Currant Pie.+-- Wash and strip some ripe currants and mix them with the same quantity of sugar; line a pie plate with fine pie crust, fill it with the fruit, dust over some flour, cover with top crust, press the edges firmly together and bake till done and to a light brown. Raspberries and currants may be used together for this pie.
694. +Rhubarb Custard Pie.+-- Stew 2 cups finely cut rhubarb with 2 cups sugar and 1/2 cup water; when done strain the rhubarb through a sieve and mix it with 2 well beaten eggs; have a deep pie plate lined with rich pie crust, fill in the mixture, lay fine strips of pie crust across the pie (lattice-like), place the pie in a hot oven and bake till the custard is firm and the crust a light brown.
695. +Rhubarb Pie.+-- Line a pie plate with some rich pie crust; remove the skin from some fresh rhubarb and cut it into fine pieces; take for every cup rhubarb 1 cup sugar, fill it into the plate and dust over a little flour; cover with crust and bake till done, which requires about 1/2 hour; serve cold dusted with powdered sugar.
696. +Rhubarb Meringue Pie.+-- Place a saucepan with 2 cups finely cut rhubarb, 2 cups sugar and 1/2 cup water over the fire and stew 20 minutes; when done press the rhubarb through a sieve, add the beaten yolks of 4 eggs and set aside; line a deep pie plate with crust, ornament the edge, cover with buttered paper, fill the plate with dry peas and bake till crust is a light brown; then remove paper and peas, fill the plate with the rhubarb mixture and bake about 15 minutes; beat the 4 whites to a stiff froth and mix them with 1 tablespoonful powdered sugar; draw the pie to front of oven, spread over the meringue, bake for a few minutes longer and serve when cold.
697. +Sweet Potato Pie.+-- 3 medium sized sweet potatoes, 3 eggs, 1 pint milk, 1/2 cup sugar, 1 tablespoonful butter, 1 teaspoonful ginger, 1/2 teaspoonful cinnamon, 1/2 grated nutmeg and 1/4 teaspoonful salt; boil the potatoes until done; scrape off the skin and press the potatoes through a sieve or colander; mix them first with the eggs and salt, then add the melted butter, sugar and spice and lastly the milk; line a large, deep pie plate with rich pie crust, fill in the mixture and bake till done; serve when cold.
698. +Pumpkin Pie.+-- Pare and cut a medium sized pumpkin into pieces, remove the pits, put the pumpkin in a kettle, cover with boiling water, add 1/2 tablespoonful salt and boil till tender; when done put the pumpkin into a colander and drain off all the water; then press it through the colander; measure the strained pumpkin and take for every quart of it 1 pint milk, 1/2 tablespoonful melted butter, 1-1/2 cups sugar, 3 eggs, 2 teaspoonfuls cornstarch mixed with the milk and 1 teaspoonful ground ginger; mix all the ingredients together; dust some deep pie plates with flour, line them with pie crust and brush the surface of crust all over with beaten egg; roll out some pie crust and cut it into strips 1 inch wide; cut one side of the strips into scallops and lay it around the edge of plate so the scallops stand a little above the edge of plate; brush the strip over with beaten egg and sprinkle 2 tablespoonfuls fine bread or cracker crumbs over the crust (this keeps the pumpkin from sogging into the crust); fill the plate with the pumpkin mixture, grate over the top some nutmeg and bake till done; when the pumpkin is firm to the touch of your finger and a little brown on top the pie is done; remove it from oven, set in a cool place and serve when cold. A medium sized pumpkin will make 4 medium sized pies. A good plan if the family is small is to fill some of the boiled pumpkin as soon as done, boiling hot, into glass jars. Close the jars at once and set them in a cool place. When wanted for use open the jar, turn the pumpkin into a colander, drain off all the water, press the pumpkin through a colander and finish the same as above.
699. +Custard Pie.+-- Stir 5 eggs with 5 tablespoonfuls sugar to a cream and add 2 tablespoonfuls essence of vanilla or lemon and 1 quart milk; line a large, deep pie plate with crust, brush the surface of crust all over with the beaten white of egg and sprinkle over 2 tablespoonfuls finely sifted bread or cracker crumbs; pour in the custard, grate over the top some nutmeg and bake in a hot oven till custard is firm. Care must be taken to remove the pie as soon as done, otherwise it will curdle. To ascertain when pie is done stick the handle of a teaspoon into center of custard. If no milk is to be seen and the custard is thick the pie is baked. Remove at once and serve ice cold.
700. +Cocoanut Pie.+-- To make 2 large pies take 3 pints milk, 6 eggs, 3 cups freshly grated cocoanut, a pinch of salt, 1-1/2 cups sugar and 1-1/2 teaspoonfuls essence of vanilla; stir sugar and eggs to a cream and add the milk, salt and flavoring; take a large cocoanut, remove the shell without breaking the cocoanut, pare off the brown skin and grate the cocoanut; add 3 cups of the grated cocoanut to the other ingredients; line 2 large, deep pie plates with crust, brush the surface of crust over with the beaten white of egg and sprinkle over 2 tablespoonfuls fine bread or cracker crumbs; fill the plates with the cocoanut mixture and bake in a hot oven till firm and a light brown on top; when done remove it from oven and serve cold.
701. +Lemon Cocoanut Pie.+-- 1 pint milk, 4 large eggs, 1-1/2 cups sugar, the grated rind and juice of 1 large lemon, 2 cups freshly grated cocoanut and 1/2 tablespoonful butter; put milk and butter in a saucepan to boil; stir the 4 yolks and sugar to a cream and add the grated rind and juice of lemon; when this is well mixed add gradually, stirring constantly, the boiling milk; when cold add the grated cocoanut; in the meantime line a large, deep pie plate with pie crust, ornament the edge with a strip of crust cut into scallops, brush the surface of crust all over with beaten egg and sprinkle over 2 tablespoonfuls fine bread or cracker crumbs; pour in the cocoanut mixture and bake in a hot oven. While the pie is baking prepare the following meringue:--Beat the 4 whites to a stiff froth and add 1 tablespoonful powdered sugar and a little essence of lemon; as soon as the pie is done take it from the oven, spread over the meringue, make it smooth with a broad-bladed knife dipped in water and return the pie to the oven for 2 minutes; then set it in a cool place and serve very cold.
702. +Chocolate Cream Pie.+-- Place a saucepan with 2 tablespoonfuls grated chocolate, 1 pint milk and 1/2 cup sugar over the fire; add 2 tablespoonfuls cornstarch and stir and boil for a few minutes; remove from the fire and add 1 teaspoonful essence of vanilla, when cold mix it with the yolks of 4 eggs and finish the same as Vanilla Cream Pie.
703. +Vanilla Cream Pie.+-- Line a large, deep pie plate with crust, lay over it a piece of buttered paper, fill the plate with dry peas or pieces of stale bread and bake till crust is a light brown; in the meantime boil 1 cup milk with 1 tablespoonful butter and a pinch of salt; mix 2 tablespoonfuls sifted flour with 1 cup cold milk to a smooth batter and stir it into the boiling milk; continue stirring and boiling for a few minutes; remove it from fire and let it cool a little; stir the yolks of 4 eggs to a cream with 3-1/2 tablespoonfuls sugar; stir this into the above mixture and flavor with 1-1/2 teaspoonfuls essence of vanilla; when the crust is done remove paper and peas, fill in the mixture and bake 10 minutes; in the meantime beat the 4 whites to a stiff froth and mix it with 1 tablespoonful powdered sugar; draw the pie to front of oven and spread over the meringue; set the pie for a few minutes in the oven and serve when cold.
704. +Orange Cream Pie.+-- 1-1/2 cups milk, 3/4 cup sugar, 1-1/2 tablespoonfuls cornstarch, 1/2 tablespoonful butter, 4 eggs, the juice of 3 oranges, the grated rind of 1 and a pinch of salt; put cornstarch, butter, milk and salt in a small saucepan, set it in a vessel of boiling water and stir over the fire till the contents of saucepan thicken; then remove it from fire and set aside; stir the yolks of 4 eggs with the 3/4 cup sugar to a cream, add it to the boiled cornstarch and lastly stir in gradually the juice and grated rind of oranges; line a deep pie plate with fine pie crust, lay over it a piece of buttered brown paper, fill the plate with dry peas or pieces of stale bread and bake till crust is a light brown; remove the paper and peas, fill in the cream and bake till' done; in the meantime beat the 4 whites to a stiff froth and add 1 tablespoonful powdered sugar and a little essence of vanilla; when pie is done draw it to front of oven and spread over the meringue; return it for a few minutes to oven; then set the pie in a cool place and serve ice cold.
705. +Lemon Cream Pie.+-- Boil 1 cup milk with 1/2 tablespoonful butter and a pinch of salt; mix 1-1/2 tablespoonfuls cornstarch with 1/2 cup cold milk and stir it into the boiling milk; continue stirring and boil for a few minutes; remove it from fire and set aside to cool; stir the yolks of 4 eggs with 1 cup sugar to a cream and add the grated rind of 1 lemon and the juice of 2; stir this into the cold cream; line a deep pie plate with fine pie crust, ornament the edge with a border, cover it with buttered brown paper, fill the plate with dry peas or pieces of stale bread and bake till crust is a light brown; remove the paper and peas, put in the cream mixture and bake about 10 minutes; in the meantime beat the 4 whites to a stiff froth and add 1 tablespoonful powdered sugar and a little essence of lemon; when the pie is done draw it to front of oven and spread over the meringue; return the pie for a few minutes to oven; then set it in a cool place and serve cold.
706. +Fine Lemon Pie (with an Upper Crust).+-- The yolks of 3 eggs, 1 whole egg, 1 cup sugar, the juice and grated rind of 1 large lemon and 1/2 tablespoonful butter; stir the 3 yolks to a cream and add the grated peel and juice of lemon; put the butter in a small saucepan over the fire; as soon as melted add the yolks and stir the whole over the fire to a creamy thickness; then remove from fire; when cold mix it with the sugar and the whole egg; line a pie plate (one which is not very deep) with fine pie crust, brush the surface of crust over with the beaten white of egg, sprinkle over 2 tablespoonfuls fine bread crumbs and put in the lemon mixture; cover with a thin crust and bake in a medium hot oven to a light brown; serve when cold.
707. +Lemon Pie (plain).+-- Mix 1 tablespoonful cornstarch with 1/2 cup cold water, add 1/2 cup boiling water, 3/4 cup sugar and boil for a few minutes; remove from fire, add the juice of 1 lemon, 1/2 the grated rind, 1 egg and set aside to cool; line a pie plate with crust, put in the mixture, cover with a thin, rich crust and bake a light brown; serve cold dusted with sugar.
708. +Lemon Meringue Pie.+-- 5 large eggs, 1/2 tablespoonful butter, 1 cup sugar and the juice and grated rind of 1 large lemon; beat 4 yolks to a cream and add the grated rind and juice of lemon; put the butter in a small saucepan over the fire; as soon as melted add the beaten yolks and stir over the fire to a creamy thickness; remove it from fire and when cold mix with 1 cup sugar and 1 whole egg; next line a large (not too deep) pie plate with fine pie crust, ornament the edge either with the pastry wheel or lay strips of paste around the edge cut on one side into scallops, brush the surface of crust all over with beaten egg and sprinkle over a little finely sifted bread or cracker crumbs; put in the lemon mixture, put the pie into a medium hot oven and bake till done; in the meantime beat the 4 remaining whites to a stiff froth and add 2 tablespoonfuls sifted powdered sugar and a little grated lemon peel; when the pie is done take it from the oven just long enough to spread over the meringue; return it again to oven for a few minutes and serve when cold.
709. +D'Artois (or Pie of Marmalade).+-- Divide 1/2 pound puff paste into 2 parts; roll one part out into a thin square piece and spread over it, 1/2 inch thick, apple marmalade 1/2 inch from the edge; roll out the remaining half into a piece of same size, hold it on the rolling pin and lay over the marmalade; wet the edge of first paste and press the 2 edges together; cut the top paste with a sharp knife into strips, first lengthwise, then crosswise, like lattice work; put in a tin pan and bake in a medium hot oven to a delicate brown; when done dust powdered sugar over and let it remain for a few minutes in the oven to glaze; then remove and serve when cold. Any kind of marmalade or cream may be used.
710. +Allnumettes.+-- Roll out 1 pound puff paste 16 inches long and 5 inches wide and spread over a clear icing made as follows:--Beat the white of 1 egg to a froth, add 4 tablespoonfuls powdered sugar, 2 drops lemon juice and beat it for 5 minutes; spread this over the rolled out paste, let it lay for a few minutes, cut it into 8 pieces and bake in a quick oven from 45 to 50 minutes.
711. +Jelly Tarts.+-- Roll the puff paste 1 inch in thickness and cut it into rounds with a biscuit cutter; brush a long tin pan over with water, so as just to dampen the pan, and then lay the rounds in the pan with the side which was rolled towards the pan and not too close together; brush the top over with beaten egg, being careful not to let any of the egg run down the sides: then dip a smaller cake cutter into hot water, press it on each round 1/8 of an inch deep to form the cover; the cake cutter must be dipped in the hot water each time for each round; then bake them in a hot oven to a golden color; when the tarts are done take them out, cut the cover loose with a pointed knife and lift it off; hollow the tarts out a little with your finger; when ready to serve fill them with jelly. These tarts may be filled with stewed oysters or clams. They are then called Oyster or Clam Patties.
712. +Tarts.+-- Line some small patty pans with rich pie crust or puff paste and fill them with either fruit marmalade of peaches, apricots, cherries or any kind of preserved or stewed fruit; roll the paste which is left out thin and cut it into strips 1/4 inch in width; lay them over the tarts like lattice work, brush over with beaten egg and bake in a hot oven.
713. +Peach Tarts.+-- Pare and cut some nice, ripe peaches into halves and boil them for 5 minutes in sugar syrup; take them out and set aside to cool; boil the syrup 5 minutes longer; line some patty pans with rich puff paste or pie crust, put into each a piece of buttered paper, fill them with dry peas and bake in a hot oven till nearly done; remove the paper and peas and fill each one with the peaches and a little syrup; return them to the oven again and bake till done; serve when cold.
714. +Apple Tarts.+-- Pare and cut into fine slices 1/2 dozen large tart apples and put them in a small saucepan with 1 tablespoonful butter, 3 tablespoonfuls sugar, 1/2 cup seedless raisins, currants and finely cut citron; mix, cover and let it simmer over the fire till apples are soft, but not broken; remove them from fire; add 2 tablespoonfuls currant or apple jelly, mix it with the apples and finish the same as Cranberry Tarts.
715. +Rice Tarts.+-- Line 12 small forms with rich pie crust or puff paste; put 1/2 pound rice with cold water over the fire and boil a few minutes; drain the rice in a colander and rinse with cold water; return the rice to saucepan; cover with sweet cream or milk, add 1 tablespoonful butter and boil till tender; remove it from the fire and mix the rice with the yolks of 4 eggs, 3 tablespoonfuls sugar, 1 teaspoonful vanilla extract and lastly the 4 whites beaten to a stiff froth; fill the rice into the small forms and bake in a medium hot oven 20 minutes; when done take them out of the forms, arrange on a long dish with a napkin, dust over with powdered sugar and serve either hot or cold.