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

A reference manual of household management in Victorian times.

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MEAT AND SAVORY PIES.                            £11
of the required size, pare, core and slice them ; put a teacup in the middle of your dish, then allow 1 pinch of cinnamon, a small piece of chopped lemon peel and cloves to every 3.apples and sweeten to taste. Bake.
Apple Pie.—After paring, dividing and coring the desired quan­tity of apples, fill a dish, placing a small teacup in the center, if you wish, then to every 3 apples allow 1 clove, a pinch of cinnamon, a little beaten lemon peel and sugar to suit and bake. A little whipped cream should be placed on the top for variety sake.
Whole Peach Pie.—Take small, plump, not quite ripe peaches, peel them without cutting them, then line a dish with puff paste, lay the fruit close together, put in a little water for a medium-sized pie, strew over a teacup of sugar, dredge a little flour over, grate 1-2 nutmeg or more, a large pinch of salt, put the crust on, cut a slit in the center. Bake one hour in a hot oven.
Cherry, Damson, Rhubarb, Gooseberry, Currant, Plum, Apple, Whortleberry, Raspberry, Pear, Quince, Mulberry, Currant, Cran­berry, Dewberry and Blackberry pies may all be made in the same way in cold weather.
Cherry Pie.—Should have 4 mixture of other fruit; currants or raspberries or both.
by stewing the fruit in a preserving pan with sugar and spices to taste. When the fruit is put in the dish lined with paste drop over it bits of butter and a little citron chopped finely, if you have it, then put on the top crust made richly, perforate, glaze and bake it till of a light brown. Eaten cold with ice-cold milk or custard. Damson and plum pies are made in this way.
LEMON Piks —(Extra nice.)—Ten tablespoons sugar, yolks of 5 e*ggs, 2 tablespoonfuls corn starch in 1 cup of milk, 1 large spoon­ful of butter, 2 grated lemons put in the crust and baked, then beat the whites well, add 5 spoonfuls white sugar, put on top of the pie. Bake in the oven 5 minutes. This will make two beautiful pies.
Butter Pie.—Cover a pie plate with a crust, as for custard pie, take a piece of butter the size of an egg, 2-3 cup of sugar, one cup of cream, sweet and thick, 1 tablespoonful of flour. Stir but­ter, flour and sugar together, then stir in the cream, pour in the pie plates. Bake until brown.—Mrs. Arnold.
Pumpkin Pie.—Take the^pumpkin which has stewed down to form a thick mash, put it in a bowl with milk and eggs beaten up, and stir it well until very thick. (The pumpkin here being strained through a colander or hair sieve.) For a family pie put 3 eggs to 1 quart of milk. The more eggs the better the pie, and if you wish