PIES.
Reading edition
PIE CRUST.
One-half cup lard, one-half cup butter, one quart sifted flour, one cup cold water, a little salt. Rub the butter and lard slightly into the flour; wet it with the water, mixing it as little as possible.
This quantity will make two large or three small pies.
Mrs. W. N. Sage.
PIE CRUST GLAZE.
To prevent the juice from soaking the under crust, beat up the white of an egg, and before filling the pie, brush over the crust with the beaten egg. Brush over the top crust also, to give it a beautiful yellow brown.
CUSTARD PIE.
One pint of milk, three eggs, a little salt, three tablespoons of sugar. Flavor with vanilla or nutmeg and essence of lemon. If the milk is scalded, it will require but two eggs to a pint.
COCOANUT PIE.
Make a custard and add a small cup of cocoanut.
RICE PIE.
For two pies, take two tablespoons of rice; wash and put it into a farina boiler with a quart of milk; cook until perfectly soft. Let it cool; add three eggs, well beaten, with three tablespoons of sugar and one of butter; a little salt, cinnamon and a few stoned raisins. Bake with under crust.
Mrs. W. N. S.
CREAM PIE.
One pint of milk, scalded; two tablespoons of corn starch, three tablespoons of sugar, yolks of two eggs. Wet the starch with a little cold milk; beat the eggs and sugar until light, and stir the whole into the scalding milk. Flavor with lemon or vanilla, and set aside to cool. Line a plate with pie crust and bake; fill it with cream, and cover it with frosting made of the whites of the eggs, beaten dry, with two tablespoons of sugar. Bake a delicate brown.
Mrs. Edwin Pancost.
CREAM PIE ELEGANTE.
For one pie, beat together one cup sugar, one-half cup corn starch, two eggs. Stir into one pint hot milk; when well cooked and cool, flavor and put between crusts which have been baked and are cold.
CRUST FOR PIE.
One pint flour, one-half teacup lard, one-quarter teacup ice water, teaspoon salt. Bake upper and lower crusts in separate plates, and put the cream between.
PLAIN APPLE PIE.
Line your plate with pastry; fill with sliced sour apples; cover with crust without pressing down the outer edge. Bake light brown, and when done remove the upper crust, and season with butter, sugar and spice to taste.
LINCOLN PIE.
One pint stewed sour apples, sifted; butter size of an egg, two tablespoons flour; grated rind and juice of a lemon; yolks of three eggs, beaten. Sweeten to taste. Bake with lower crust, and when done spread a meringue of the whites of three eggs, beaten with three tablespoons sugar over the top, and brown in oven.
Mrs. M. K. W.
PUMPKIN PIE.
One quart pumpkin, three pints milk, three or four eggs. Spice and sweeten to taste. A little salt.
C. M.
PUMPKIN PIE.
One cup stewed pumpkin, one coffeecup milk, three eggs, piece of butter size of a walnut, two teaspoons cinnamon, one teaspoon ginger, a little salt and pepper. Sweeten with molasses.
Mrs. Sugru.
SQUASH PIE.
One full cup stewed squash, one scant cup sugar, one pint milk, two eggs, two tablespoons melted butter, a little salt, ginger and cinnamon.
Mrs. W. N. S.
PIE PLANT PIE.
Two cups pie plant, one tablespoon water, one-half cup sugar, a little butter. Crust: one pint flour, one-half cup lard; pinch salt; water to roll out.
PORK PIE.
Cover the dish with crust; put layer of apples, sliced thin; a layer of pork (salt and raw), sliced very thin and in small pieces. Black pepper and spices to taste. Sugar upper crust. Bake one hour and a half.
COCOANUT PIE.
One cup powdered sugar, one-half cup butter, four eggs, one cup grated cocoanut, one quart milk. Put the cocoanut with the butter and sugar; add the milk and eggs. Makes two pies.
Buffalo.
COCOANUT PIE.
One cup sugar, one-half cup butter, one-half grated cocoanut, one quart milk, four eggs, one teaspoon corn starch. Beat sugar and butter together; add the eggs, then the cocoanut, lastly the milk. This will make two pies.
Mrs. Hattie Gilbert.
A VERY RICH LEMON PIE.
One large lemon, one teaspoon of butter (heaping); one and one-half cups of sugar, three eggs, one heaping teaspoon of flour, one-half glass of brandy. Grate the yellow part of the rind and squeeze the juice of the lemon; beat the butter and sugar to a cream with the yolks of the eggs; then stir in the grated rind and juice, flour and brandy; lastly whip and stir in the whites. Bake with an under crust.
LEMON PIE.
One cup sugar; yolks of three eggs, stirred to cream; add tablespoon flour; grated rind and juice of two lemons; one coffeecup milk. Bake with under crust. Make a meringue of whites of the eggs and three tablespoons of sugar; spread over the top of pie. Set in oven and brown slightly.
E. I. G.
CHOCOLATE PIE.
One coffeecup milk, two tablespoons grated chocolate, three-fourths cup sugar, yolks three eggs. Heat chocolate and milk together; add the sugar and yolks together, beaten to cream. Flavor with vanilla. Bake with under crust. Spread meringue of the whites over the top.
Ella I. Gould.
RICH MINCE PIES.
Four pounds of meat, two pounds of suet, eight pounds of apples, six pounds of sugar, four and one-half pounds of raisins (stoned); one pint of brandy; ten nutmegs; add cinnamon, cloves, salt and citron to your taste. Wet with boiled cider. This quantity will make twenty-four pies on the largest sized plates.
MINCE MEAT FOR PIES.
Four pounds of round of beef, seven pounds apples, five pounds raisins (chopped or stoned); two pounds suet, seven pounds sugar, one pint brandy, ten nutmegs, grated; cinnamon and cloves to taste; a little salt, three-fourths pound citron, sliced fine. Boil beef until tender; when cold chop fine, add the apples, chopped also, and the other ingredients. This quantity makes a three gallon crock full.
Mrs. A. S. Lane.
MINCE PIES. (Makes 17).
Boil one large or two small beef hearts; one and one-half pounds fine chopped suet, six pints fine chopped sour apples, two pounds fine chopped raisins, two pounds currants, one pound fine chopped citron, one quart molasses, two pounds brown sugar, one quart brandy, two quarts cider, one ounce allspice, one ounce cinnamon, three nutmegs. Chop the meat when cold, add the other ingredients and cook one hour; let it stand two days before making into pies, then if too rich add more apples.
MOCK MINCE PIE.
Two cups sugar, one small cup butter, one-half cup of molasses, two eggs, one cup rolled crackers, one cup cold water, one cup wine, one-half cup boiled cider, one cup chopped raisins, a little salt, cinnamon and cloves.
Mrs. Sage.