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

A reference manual of household management in Victorian times.

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crust over the top and bake it When done turn the crust over on a deep plate or dish. Mash the fruit, sugar and season to taste and paste the crust with it.
Sliced Apple, Peach, Apricot, Quince and Pear Pies.—Are made by slicing very thinly the fruit and put them in a deep pie plate or dish lined with thin pie paste, over which is pasted a layer of butter in bits, then put in a layer of fruit sprinkled with coriander seeds or any other spice or spices, then a layer of butter and a thin sprinkle of the flavoring lemon peel, &c, and then a layer of fruit, and so on till full, then a cup of water thick with sugar, so as to form a syrup, which should be poured in. Some persons put the sugar between each layer and put all the seasoning on the top; then put a transparent puff paste, pinch off, perforate and bake 50 minutes in a moderate oven. It is best for the fruit to be mellow and juicy.
Green Apples, Gooseberries, Currants and Apricots should be boiled with sugar before making pies of them. The greener they are the more sugar they require. The apricots should not be larger than a full-sized gooseberry, otherwise the skins become bitter and the stones hard. When cooking flavor to suit with coriander, any spices approved, lemon or orange peel grated. When put in the pie dish put butter in bits, and finely chopped citron, if conven­ient, and some currants or raspberries or thin jellies, or marma­lades will be an improvement. They will require but little baking, as do all pies made of cooked fruits.
Apple Pie.—For 3 pies pare 12 good-sized apples and slice them thin, then prepare,the crust and place it in the pans; lay the apples in and sprinkle over them very neatly 2 tablespoonfuls of flour ; to each pie 1 gill of sugar, apiece of butter the size of a small hick­ory nut and 1 gill of cold water. Spice to taste ; add the top crust and bake. Use nutmeg, allspice or cinnamon, as your taste fancies, or sprinkle over 1-2 teaspoonful of coriander seeds. Select good cook­ing apples.
N. B. As soon as pies are baked they should have a little water shaken over them and white sugar grated on immediately.
Hot Apple Pie.—Make with the fruit; sugar and cloves, and put a bit of butter in when cut open.
Apple Pie, &c.—This is boiled between crusts, which should be rich, the under one thinner and the upper one thicker and richer. Peel, core and slice your apples, place them on the under crust on the pie plate, then a layer of sugar, bu^er and spice ; then another layer of apples, and so repeat until the fruit is used ; a layer of su­gar and butter and grated lemon peel; a sprinkle of cinnamon the last, then put on the upper crust, pick it with a fork and bake slowly.
Apple Pie.—Take a sufficient number of apples to make a pie