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CREAM PIE

CREAM PIE image

Pour a pint of cream upon a cup and a half powdered sugar; let stand until the whites of three eggs have been beaten to a stiff froth; add this to the cream, and beat up thoroughly; grate a little nutmeg over the mixture, and bake in two pies without upper crusts.

SQUASH PIE

SQUASH PIE image

Two teacups of boiled squash, three fourths teacup of brown sugar, three eggs, two tablespoons of molasses, one tablespoon of melted butter, one tablespoon of ginger, one teaspoon of cinnamon, two teacups of milk, a little salt. Makes two plate pies.

CHERRY PIE

CHERRY PIE image

Line the dish with a good crust, and fill with ripe cherries, regulating the quantity of sugar you scatter over them by their sweetness. Cover and bake. Eat cold, with white sugar sifted over the top.

COCOA-NUT PIE

COCOA-NUT PIE image

One half pound of grated cocoa-nut, three quarter pounds of white sugar (powdered), six ounces of butter, five eggs, the whites only, one glass of white wine, two tablespoonfuls rose-water, one tablespoonful of nutmeg. Cream the butter and sugar, and when well mixed, beat very light, with the wine and rose-water. Add the coconut with as little and as light beating as possible; finally, whip in the stiffened whites of the eggs with a few skillful strokes, and bake at once in open shells. Eat cold, with powdered sugar sifted over them.

CUSTARD PIE

CUSTARD PIE image

Make a custard of the yolks of three eggs with milk, season to the taste; bake it in ordinary crust; put it in a brick oven, that the crust may not be heavy, and as soon as that is heated remove it to a place in the oven of a more moderate heat, that the custard may bake slowly and not curdle; when done, beat the whites to a froth; add sugar and spread over the top, and return to the oven to brown slightly; small pinch of salt added to a custard heightens the flavor; a little soda in the crust prevents it from being heavy. Very nice.

LEMON PIE

LEMON PIE image

The juice and rind of one lemon, two eggs, eight heaping tablespoonfuls of sugar, one small teacupful of milk, one teaspoonful of corn starch. Mix the corn starch with a little of the milk. Put the remainder on the fire, and when boiling, stir in the corn starch. Boil one minute. Let this cool, and add the yolks of the eggs, four heaping tablespoonfuls of the sugar, and the grated rind and juice of the lemon, all well beaten together. Have a deep pie plate lined with paste, and fill with this mixture. Bake slowly half an hour. Beat the whites of the eggs to a stiff froth, and gradually beat into them the remainder of the sugar. Cover the pie with this, and brown slowly.

APPLE PIE

APPLE PIE image

Stew green or ripe apples, when you have pared and cored them. Mash to a smooth compote, sweeten to taste, and, while hot, stir in a teaspoonful butter for each pie. Season with nutmeg. When cool, fill your crust, and either cross-bar the top with strips of paste, or bake without cover. Eat cold, with powdered sugar strewed over it.

APPLE MERINGUE PIE

APPLE MERINGUE PIE image

Pare, slice, stew and sweeten ripe, tart and juicy apples, mash and season with nutmeg (or stew lemon peel with them for flavor), fill crust and bake till done; spread over the apple a thick meringue made by whipping to froth whites of three eggs for each pie, sweetening with three tablespoons powdered sugar; flavor with vanilla, beat until it will stand alone, and cover pie three quarters of an inch thick. Set back in a quick oven till well "set," and eat cold. In their season substitute peaches for apples.

MOCK MINCE PIE

MOCK MINCE PIE image

One egg, three or four large crackers, or six or eight small ones, one half cup of molasses, one half cup sugar, one half cup vinegar, one half cup strong tea, one cup chopped raisins, a small piece butter, spice and salt.

MINCE-MEAT

MINCE-MEAT image

Take five or six pounds scraggy beef---a neck piece will do---and put to boil in water enough to cover it, take off the scum that rises when it reaches the boiling point, add hot water from time to time until it is tender, then remove the lid from the pot, salt, let boil till almost dry, turning the meat over occasionally in the liquor, take from the fire, and let stand over night to get thoroughly cold; pick bones, gristle, or stringy bits from the meat, chop very fine, mincing at the same time three pounds of nice beef suet; seed and cut four pounds raisins, wash and dry four pounds currants, slice thin a pound of citron, chop fine four quarts good-cooking tart apples; put into a large pan together, add two ounces cinnamon, one of cloves, one of ginger, four nutmegs, the juice and grated rinds of two lemons, one tablespoon salt, one teaspoon pepper, and two pounds sugar. Put in a porcelain kettle one quart boiled cider, or, better still, one quart currant or grape juice (canned when grapes are turning from green to purple), one quart nice molasses or syrup, also a good lump of butter, let it come to boiling point, and pour over the ingredients in the pan after having first mixed them well, then mix again thoroughly. Pack in jars and put in a cool place, and, when cold, pour molasses over the top an eighth of an inch in thickness, and cover tightly. This will keep two months. For baking, take some out of a jar; if not moist enough add a little hot water, and strew a few whole raisins over each pie. Instead of boiled beef, a beef's heart or roast meat may be used; and a good proportion for a few pies is one third chopped meat and two thirds apples, with a little suet, raisins, spices, butter, and salt.