The American Pictorial Home Book
or Housekeeper's Encyclopedia - online book

A reference manual of household management in Victorian times.

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All pies made either with summer fruit or with winter pre­serves will be improved by a mixture of apples, pared and sliced. Apples will, in this way, eke out the remains of a pot of jam to advantage. They are especially good with cher­ries, currants, etc., and will be found an agreeable addition to cranberries. Equal portions also of cranberries and any. sweet jam will improve both. When apples are mixed with jam they should be sliced thin, and if syrup be wanted a few slices boiled with a little of the jam in sugar and water. In making pies of green gooseberries, apples, or rhubarb the sugar should be white, and boiled in very little water to make a syrup, pour no water into the pie, as that destroys the nice flavor of the fruit. For fresh fruits short crust is very suitable. Fresh fruit pies, of all descrip­tions, whether cherry, green gooseberry, damson, currant or rasp­berry may all be made in the same manner, taking care that the fruit is freshly gathered and cleanly picked, observing also that if the gooseberries be very sour, they should be put in boiling water for 1-4 of an hour. One-quarter lb. of sugar is usually allowed to every pound of fruit in making pies. When pies have been kept till they are cold the crust becomes heavy and indigestable. When next used they should be warmed before the fire or stove to lighten the crust.
Fruit Pie.—One cup of sugar, 1 of water, 1 tablespoonful flour, 1 teaspoonful lemon essence (or lemon grated), 1 of*cream tartar, 1-2 teaspoonful soda, 1-2 cup dried currants; mix and boil, stirring to prevent the flour from settling.
Grape Pie.—Pulp your grapes; put the skins in one vesseJ and the pulp into another. Simmer the pulp and strain it through a colander; then add the juice to the skins and season them to taste with sugar. Put between crusts and bake.
Damson Pie.— They should be cooked with water, sugar and spices before ihey are put on the crust or between them. In putting them in the first crust put butter in bits on the fruit, which improves all fruit pies. Small grapes should be prepared in the same way for pies.
Currant Pie with or Without Raspberries.—These red, npe fruits require but little baking. When the currant has acquired a pale brown, they are sure to be done. Sugar baked with the fruit mingles better and gives a finer flavor, but is more apt to turn acid in the stomach than if added afterward. On this account it is better to sweeten pies and puddings for children after they are baked or boiled.