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

A reference manual of household management in Victorian times.

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316                          MEAT AND SAVORY PIES.
Washington Pie —One cup of sugar, 1-3 of a cup of butter, 1-2 cup of sweet milk, 1 1-3 cup of flour, 1 egg, 1-2 teaspoonful soda, 1 of cream of tartar; lemon flavor; grease 2 round tins and put in the above. Bake until done, then put it on a dinner plate, spread with nice apple sauce or sauce of any kind ; then another layer of cake on top. It is rich without same, but sauce improves it.
Lemon Cracker Pie.—2 large lemon crackers or sea biscuits, 1 cup of sugar, 1 cup of water, the grated peel and juice of 1 lemon. Bake between 2 crusts.
Molasses Pie—(Madam St. Clair, Ala.)—Four eggs well beaten, 1 heaped tablespoonful of butter, 3 cups of batter ; flavor with lemon or any other spices. Bake on 1 crust.
Molasses Pie.—Two cups of molasses, 1 of apple vinegar, 3 heaped teaspoonfuls of flour or 2 of corn starch ; beat up in a bowl of cold water; add a lump of butter the size of a hen's egg, stir while boiling until it becomes a thick paste ; flavor with nutmeg. Bake between crusts or only on an under-crust baked a little before the mixture is spread over when it is cold.
Rhubarb Pie.—Cut off the skin from the young green stalks and cut them into small pieces ; put them in the pie with plenty of brown sugar. You can hardly put in too much. Cover the pie and bake like green sliced apple pie.
Pie Nice and Handy.—Cut some light bread as large as you wish—1 inch thick slices—cut off the brown crust, put the slices in a dish, then a layer of preserved, stewed or raw mellow fruit cut in thin slices, then a layei of bread slices, and then the fruit; pour in a gill of rich cream or sweet milk or sauce ; set in the stove till it gets hot through and simmers a little, grate over some nutmeg or lemon peel.
Note—If the fruit has been cooked there is no need of heat­ing it.
R. R. Pie—(Mrs. Belle Gregg, Coles Co., 111.) Prepare the crust as for custard pie ; 2 cups pure cream, 1 tablespoonful of flour, peal and core 1 dozen large apples and one-half dozen small ones, boil the apples in two tablespoonfuls of water. The apples should be cut very thin, then lay the crust in a deep pie dish, and upon it a layer of apples, then a layer of sugar with a lit­tle grated lemon peel; mix cream and flour and pour over the ap­ples and sugar, and continue this till the dish is full; let the apples be the last and topmost layer. Bake in a quick oven. Set in a cool place to get cold. If convenient extract of lemon may be used in­stead of the peel.
Parsley Pie.—Lay a fowl, or a few bones of the scrag of veal, seasoned into a dish, scald a colanderful of picked parsley in milk,