Ebook - Recipes Tried And True (1894 Cookbook).txt

For all kinds of fruit pies, prepare the bottom crust as above. Stew

the fruit, and sweeten to taste. If juicy, put a good layer of corn

starch on top of the fruit before putting on the top crust. This will

prevent the juice from running out, and will form a nice jelly

throughout the pie. Be sure that you have plenty of incisions in the

top crust; then pinch it closely around the edge; sprinkle some

granulated sugar on top, and bake in a moderate oven.

PIE CRUST. MRS. ELIZA DICKERSON.

With one cup of flour, use one tablespoonful of lard, and a little

salt; cut the lard into the flour with a knife; use just enough cold

water to stick it together; handle as little as possible. If wanted

richer, add some butter when rolling out.

CUSTARD PIE. FLORENCE ECKHART.

PASTRY.--Take one cup shortening (lard and butter mixed); three cups

of flour, a little salt; sift the flour; add the salt, and rub in the

shortening. Use enough ice water to hold all together, handling as

little as possible. Roll from you. One-third the quantity given is

enough for one pie.

FILLING.--Yolks of four eggs, one quart of milk, a little salt, and

one-half cup of sugar. Bake with under crust only. Flavor to taste.

ORANGE CREAM PIE. MRS. P. G. HARVEY AND MRS. W. C. RAPP.

Beat thoroughly the yolks of two eggs with one-half cup of sugar; add

one heaping tablespoon of flour, and one even tablespoon of corn

starch, dissolved in a little milk; pour into one pint of boiling

milk, and let cook about three minutes; cool; flavor with extract of

orange, and pour into a baked crust. Beat the whites to a stiff

froth; add one-half cup of sugar; flavor with extract of orange;

spread on top; put in oven and let it slightly brown.

CHESS PIE. IVA FISH.

Three-fourths cup of sugar; butter the size of an egg, yolks of three

eggs, one tablespoon of flour, one pint of milk; flavor with nutmeg.

beat all well together; heat the custard to near boiling; fill pie and

bake. Put white of eggs on top; sprinkle with sugar and brown in

oven.

CREAM PIE. MISS LOURIE, NEW YORK.

One cup of sour cream, one cup of sugar, one cup seeded and chopped

raisins, one egg and a pinch of salt. Bake with two crusts.

CREAM PIE. MRS. A. C. AULT.

One cup of milk, one-half cup of sugar, one tablespoonful of corn

starch, yolks of two eggs. Cook milk, sugar, and eggs together; then

stir in the corn starch, and put into baked crust.

MERINGUE.--Whites of two eggs, well beaten with two tablespoonfuls of

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