| Share page |
|
N |
||
|
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.
BLACKBERRY, RASPBERRY AND WHORTLEBERRY PlES.—Are made
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 |
||