PIES
CAUTION
Paste for pies should be quite thin and rolled a little larger than the tin to allow for shrinkage. Allow more paste for the upper than the under crust and be sure to perforate the former. Always brush the under crust with cold water and press the upper one down on it. When baking juicy fruit pies make an incision in the crust and place a small funnel shaped piece of paper into the incision. This will keep the juice from escaping at the sides of the pie. Never grease pie tins. Properly made pastry will grease its own tins. For baking pastry requires from 30 to 45 minutes.
Use ³⁄₄ of a cup of shortening to each cup of flour. You may use all lard or part butter if preferred. Take the shortening with level teaspoon of salt and mix in the flour then stir in as little water as possible and form with a spoon into a very stiff paste. Put it on a mixing board and roll out lightly for your pies. Always make a few slits in the upper crust to allow the steam to escape. Never put the filling in until you are ready to bake it.
Take ripe tart apples, pare, core and cut them into very thin slices, fill the under crust, then strew over the apples as much sugar as you think they require, a little nutmeg or cinnamon to taste and bits of butter. Cover with the upper paste, make a few small incisions in the middle of the upper crust and bake in a mild oven.
4 eggs, 1¹⁄₂ cups of sugar, 2 heaping tablespoons of cornstarch, the grated rinds and juice of a lemon, 2 lemons, 1¹⁄₂ cups of boiling water. Beat the yolks and whites of the eggs separately. To the beaten yolk add the sugar, cornstarch, lemon juice, rind and last the boiling water. Cook in a double boiler and when it begins to thicken add to it ¹⁄₂ of the beaten whites, stir this in thoroughly and let it cook until it is as thick as desired. Use the remaining whites of the eggs for the meringue on top of the pie. After your custard has cooled, fill your pie tins and pile the meringue on top and bake in a very slow oven to a light brown.
The juice and grated rind of 1 lemon, 1 cup of sugar, the yolks of 2 eggs, 3 tablespoons of sifted flour, milk to fill the plate. This makes a large pie and should be made with an undercrust but not any top crust, bake nearly done then take from the oven and pour over it a frosting made of the beaten whites of 2 eggs and 2 tablespoons of powdered sugar, set back in the oven and brown lightly.
2 tablespoons of butter, 1 cup of sugar, yolk of 2 eggs, 2 scant tablespoons of buttermilk, and the whites of 2 eggs, well beaten. Flavor with lemon and bake with one crust. This will make 2 pies and is delicious.
Make a rich paste, roll out and cover your plates.
CREAM:—Put a pint of milk to boil, break 2 eggs into a dish and add 1 cup of sugar, ¹⁄₂ cup of flour, after beating well, stir into the milk as it commences to boil, stir until it thickens use any flavor you prefer, fill the pie tins and bake.
1 pint of milk, add 2 eggs well beaten, 1 scant teaspoon of salt, 2 large tablespoons of cornstarch. The cornstarch should be mixed smooth with milk and eggs beaten up in it, sweeten, season to taste with nutmeg. Pour into the pie pans lined with paste, bake in a moderate oven.
Line the dish and with ripe cherries regulating the quantity of sugar used by their sweetness, sift over this a small tablespoon of flour, a little butter and a sprinkle of cinnamon or nutmeg, then cover and bake.
Skin the stalk, cut in small pieces, line the plate and well with raw fruit, strew lavishly with sugar and sprinkle over this a little flour and flavor with cinnamon and pieces of butter strewed over the top. Cover and bake about ³⁄₄ of an hour.
Make a nice short crust and cover the pie dishes, have ready pared and quartered ripe peaches or canned peaches, put a layer of them in a dish, sprinkle thickly with sugar, bits of butter and sprinkle with cinnamon and 1 tablespoon of flour, roll out another crust, double it over and cut a row of slits through the center, wet the edge of the lower crust, press lightly on the edges, trim it around, close to the dish with a knife dipped in flour and bake in a quick oven ¹⁄₂ to ³⁄₄ of an hour. All fruit pies should be eaten the day they are baked.
Boil 4lbsof lean meat, chop very fine, add twice the quantity of apples, also chopped and ¹⁄₂lbof raw suet chopped very fine, then add 3lbsof seeded raisins, 2lbsof currants, 2lbsof citron chopped, grated rind and juice of 4 lemons, sweeten to taste with brown sugar and add 3qtsof cider and 1 pint Madeira Wine, 1 tablespoon of cinnamon, cloves, mace. This mixture can be put in glass jars to use when needed, between 2 rich pie crusts for pie.
2 teacups of pumpkins, 2 eggs, 3 cups of milk, ¹⁄₂ teaspoon of salt, 1 tablespoon cornstarch, 1 tablespoon cinnamon, ginger, 1 cup of sugar.
Make a rich crust and line the pie dishes, put in the fruit with ¹⁄₂ cup of sugar, bits of butter and 1 tablespoon of flour, sprinkle over the top. An egg beaten up and added to it will keep it from running out.
2 cups of milk, 2 eggs, ²⁄₃ cups of sugar, 2 tablespoons of corn starch, 2 tablespoons of chocolate, butter, size of a hickory nut. Heat milk, chocolate and sugar together, then add cornstarch dissolved in a little cold milk and the beaten yolks of the eggs. Let all cook until thickened. Flavor with vanilla and bake with only the under crust. When baked cover with 2 beaten whites of eggs mixed with a little sugar. Put in oven again and brown slowly.
Take 1 cup of sweet potatoes and rub through a colander, then add ¹⁄₂ cup of butter, beat it to a cream, then add ¹⁄₂ cup of sugar, 1 pint of milk, 2 eggs well beaten, 1 tablespoon of cinnamon, ¹⁄₂ of ginger. Bake with one crust, to be eaten cold.
Make a light biscuit dough and roll quite thin, cut in pieces about four inches square and roll in each ¹⁄₂ of an apple cut in pieces. Put in a deep tin, 1 cup of sugar, ¹⁄₂ cup of butter, 1 large cup of boiling water, lay the dumplings in and bake one-half hour.
1qtof flour, ¹⁄₂ cup of butter, 3 teaspoons of baking powder wet with cold water with 1 level teaspoon of salt.
1 cup of sugar, 1 cup of milk, 1 egg, 1 tablespoon of melted butter, 2¹⁄₂ cups of flour, 2 teaspoons of baking powder, 1 level teaspoon of salt, mix a cake, bake in layers and put berries between and over the top and serve with whipped cream.
The berries that you put between the layers are better mashed and seasoned with sugar to taste.
Beat 1 egg, add 1 cup of milk, a little salt, 2¹⁄₂ cups of flour, 2 tablespoons melted butter and 1 heaping teaspoon of baking powder. Spread in a shallow tin and cover with slice peaches and sugar. Serve with maple syrup or any good sauce. Apples are good in place of peaches.
Sift together twice, 2 cups of flour, 4 teaspoons of baking powder, 1¹⁄₂ teaspoons of salt, 2 large tablespoons of sugar. Blend with this mixture ¹⁄₂ cup of butter and ³⁄₄ cup of milk mixed with beaten yolks of 2 eggs. Bake in layers. Use best prunes, soak several hours, then let them cook very slowly without boiling until tender but not broken, adding the sugar when half done. To 1 pint of prunes allow 1 tablespoon sugar and 1 teaspoon lemon juice, when the prunes are done, remove them carefully and cook the juice until like syrup. On the lower layer of shortcake place prunes with syrup poured over, on the top use prunes well drained. Then heap lightly with whipped cream slightly sweetened.
Have ready 4qtsof chopped green tomatoes, 3lbsof brown sugar, ¹⁄₂ a nutmeg, 1 tablespoon of allspice, 1 teaspoon of cloves, 2 lemons, 1lbof currants, 1lbof raisins. The tomatoes and lemons should be chopped fine, boil them together with the sugar, salt and spices until reduced to half of the original quantity. No water is needed. Then add the currants and raisins and continue to cook for 2 or 3 hours, fill 2 rich crusts with the filling having any left may be put in glass jar to use when needed.
1 cup of sweet milk, 1 cup sugar, 2 tablespoons grated chocolate and stir until smooth, yolks from eggs, 1 teaspoon of cornstarch wet with a little milk and stirred into milk while boiling. Cook until it dimples, put into crusts and bake. Frost with whites of 4 eggs and 4 tablespoons sugar, flavor with vanilla.
1 cup of cranberries, 1 cup of raisins, 1 cup of apples, run all through meat chopper. Mix thoroughly, add 1 cup of sugar, little salt and 2 or 3 tablespoons of water. Bake in rich crust.