Chapter IX: Part 9

658. +Directions for Making Pies.+-- To succeed in making good pastry the following rules should be observed:--Flour should be of the best quality, dry and sifted before using. Butter, unless fresh, should be washed several times in cold water and dried in a napkin. Lard should be sweet, and is best when tried out from leaf lard. If suet is used it should be fresh, chopped fine and freed from all skin. During the process of chopping it should be dredged with flour. Beef dripping should be clarified, and if the dripping has any odor or by-taste a very disagreeable flavor will be imparted to the paste. Strict cleanliness must be observed. All utensils used for pastry making should be clean and kept exclusively for that purpose. Prepare the crust as quickly as possible and do not touch it with your hands any more than necessary. When the crust is ready take a pie plate (agate pie plates are the best) and dust it with flour; do not grease it with butter or lard. Cut off a portion of the crust, roll it out thin, lay it over the plate, press it down lightly with the hand, set the plate in front of you, press with the palms of both hands against the edge of plate and cut the paste which hangs over the edge off with your fingers. The plate is then ready to receive the ingredients of which the pie is to be made. If pumpkin, cocoanut or custard pie is to be made, brush the surface of crust over with beaten egg and sprinkle over 2 tablespoonfuls finely sifted bread or cracker crumbs; then fill in the mixture. This keeps the crust dry and prevents it from being heavy. Pies that are made of stewed or preserved fruit should also be treated the same way. For fine meringue pies the crust should be baked before the mixture is put in. This is done in the following manner:--Line the pie plate with crust and brush the edge over with beaten egg; then roll some pie crust very thin, cut it into strips 1 inch wide and cut one side of the strips into scallops with a knife; wet the edge of crust on the pie plate with beaten egg or water; then lay the strip around the edge of plate so the scallops stand a little above the edge; next lay some thin, buttered brown paper into the plate all over the crust, fill the plate with dry peas and bake it in a medium hot oven till crust is done; then take it from the oven, remove paper and peas, fill in the mixture and bake again till pie is done; draw the pie to front of oven, spread over the meringue and let it remain in oven for a few minutes; then transfer it to a cool place and serve cold. 1 or 2 quarts of dry peas should be kept for this purpose only. They may be put away in a box or glass jar and can then be used several times. If the peas should at any time become rancid from the butter or lard of which the pie crust is made, pour boiling water over them and drain and rub thoroughly with a dry towel; then spread them apart on shallow tins and when dry put away until wanted again. Instead of peas the pie plate may be filled with pieces of stale bread, which can then be used for bread crumbs; but peas are best for this purpose.

659. +Pie Crust (quick and good).+-- 2 cups flour, 1/2 teaspoonful salt, 1/2 cup ice water and 1 cup lard; sift flour and salt in a bowl, add the lard and chop it fine with a knife in the flour; add the water and mix it with the same knife into a stiff paste; put the paste on a floured board and work it for a few minutes with the knife; take a portion from it and roll it out thin; line a pie plate with it and fill the plate with the ingredients the pie is to be made of; roll out another portion of paste and spread over the top 1/2 tablespoonful lard; lay this over the pie with the lard side up, press the paste off which hangs over the edge of plate with your hands and place the pie in oven to bake. This crust is excellent, inexpensive and quickly made; sufficient for 2 large pies.

660. +Rich Pie Crust.+-- 1/2 pound flour, 1/2 teaspoonful salt, 1/2 pound lard and 1/2 cup ice water; sift flour and salt into a bowl, add the water and mix it into a paste; put the paste on a floured board and work it thoroughly for 5 minutes, or until it does not stick to the hands; then roll it out into a square about an inch in thickness; also shape the lard into a square, but 1 inch smaller than the paste; lay it in center of paste, fold the paste over and place it for 1/2 hour on ice; then put it on the board again, dust it under and over with flour, roll it out 3 times as long as wide with a rolling pin, fold over one-third to the center, roll over it once, fold the other end over that, so the paste is three double, roll over it once with the rolling pin, turn the paste around, roll it out again 3 times as long as wide, fold it up the same way as before and set the paste again for 1/2 hour on ice; repeat the folding and rolling twice more and let it rest each time for 1/2 hour; when ready to make the pie roll a portion of the paste out very thin, line pie plate as directed with it and fill the plate with the ingredients the pie is to be made of; roll out another portion of the paste, spread the top thickly with lard, lay the paste over the pie with the lard side up and remove the paste which hangs over the edge of plate by pressing against the edge with the palm of your hand; sufficient for 2 large pies.

661. +Fine Pie Crust.+-- 1 pound flour, 1 teaspoonful salt, 1/2 pint ice water, 1/2 pound lard, 6 ounces butter and the yolk of 1 egg; sift flour and salt in a bowl, add 1/2 the lard and chop it fine in the flour with a knife; put the yolk in the ice water and beat it with an egg beater till it foams; then add it to the flour and mix it with the same knife into a stiff paste; turn the paste onto a floured board and roll it into a square piece about an inch in thickness; form the remaining lard and the butter also into a square piece, but 1-1/2 inches smaller on all sides; lay it in center of paste, fold it over the lard and butter together, first from right and left, then from and towards you; lay the paste onto a plate and let it rest for 1/2 hour on ice; then put it on a board, dust under and over with flour and roll it out 3 times as long as wide, rolling always from you; fold over one-third to the center, roll over it once with the rolling pin, fold the other end over that, so the paste is 3 double, roll over it once with a rolling pin, turn the paste around, roll it out again 3 times as long as wide, fold it up the same as above and set the paste again for 1/2 hour on ice or in a cool place; repeat the rolling out and folding up twice more and let it rest each time 1/2 hour; after the last rolling let it rest 10 minutes and then use as directed; sufficient for 4 large pies.

662. +Family Pie Crust.+-- 1/2 pound butter, 6 ounces lard, 1 pound flour, 1 cup ice water and 1/2 teaspoonful salt; sift flour and salt into a bowl, add the lard and chop it up with a broad-bladed knife into the flour until it is very fine; next pour in the ice water and mix it with the same knife into a smooth paste; turn it onto a floured board, dust under and over with flour and roll it out 1 inch in thickness; divide the butter into 3 parts; put 1 part in small bits in regular rows all over the paste; then fold it up, first the right side towards the left, then the left side towards the right, so the paste has 3 thicknesses; turn it around, roll it out again the same way, put over the second part of butter, fold it up and roll out again the same way; put over the third part of butter, fold it up and roll it out twice more; let it rest for 1 hour on ice or in a cool place; then use; while the rolling and folding is going on flour must be sprinkled under and over the paste; the rolling pin must be kept floured, to keep the paste from sticking to it. This paste may be made the day before it is to be used, and if it stands for 2 or 3 days it will not hurt it as long as the paste is kept in a cool place; sufficient for 4 large pies.

663. +Fine Paste for Meat Pies, Patties and Baked Apple Dumplings.+-- Put 1 pound sifted flour on a paste board, make a hollow in center and put in the yolks of 3 eggs and 1/2 pound butter; work this quickly with your hands into a stiff paste, adding by degrees a little ice water; then roll it out 1 inch in thickness and fold the right and left side to the center, so they meet together; then fold the other two sides over to the center the same way and set it for 1 hour on ice or in a cool place; when that time has expired lay the paste onto a floured board, roll it out 3 times as long as wide, fold one-third over to the center, roll over it once with the rolling pin, fold the other third over that, so the paste has 3 layers, roll out again 3 times as long as wide, fold it up the same way, let it rest for 1/2 hour and roll and fold it up once more; then use. This paste is excellent for chicken, oyster, pigeon or beefsteak pie; also for baked apple dumplings and fine patties; sufficient for 1 large pie or for 9 apple dumplings.

664. +Puff Paste.+-- 1 pound flour, a pinch of salt, 1 cup ice water and 1 pound butter; sift flour in a bowl, add salt and ice water and mix it into a smooth paste; work it thoroughly on the board with your hands for 5 minutes, cover and set it for 20 minutes on ice; knead the butter well in ice water, to remove the salt, and dry it in a napkin; put the paste onto a floured board and roll it out into a square about 1-1/2 inches in thickness; press the butter flat, also into a square, but smaller than the paste; lay the butter in center of paste and fold the paste first from the right and left side; then from you and towards you over the butter together; turn the paste over with the folded side towards the board; dust under and over a little flour and roll the paste out 3 times as long as wide; fold the lower third over the center and roll over it once with the rolling pin; then fold over that the upper third, so the paste is three double; roll over it once with the rolling pin; turn the paste around, roll it out again 3 times as long as wide, fold it again 3 double, lay it on a plate and set the paste for 1 hour on ice; then roll it out again and fold the same way twice; let it rest for 1/2 hour on ice; roll and fold it twice more, so the paste has been rolled out and folded up 6 times; after the last rolling let it rest for 20 minutes and then use. The rolling out and folding together must be done with the greatest care, so the layers fit exactly over one another, as the whole success depends upon this. The paste has attained its greatest lightness when rolled and folded together 6 times; if it is rolled out oftener it will loose in lightness; and if it is to be used where lightness is not wanted it must be rolled and folded together from 8 to 10 times. Puff paste is best made in a cool place, and if handy on a marble slab.

665. +Short Paste (Muerber Teig--German art).+-- 1/2 pound sifted flour, 6 ounces butter, the yolks of 4 eggs, a pinch of salt, 1 tablespoonful sugar and the grated rind of 1/2 lemon; knead the butter in ice water, to remove the salt, and dry it in a napkin; put the flour on a board, make a hollow in center, put in the yolks, lemon, sugar, salt and butter and work it quickly into a smooth dough with your hands; set it on ice for 1 hour before using. Another way:--1/2 cup butter, the yolks of 3 eggs, 4 tablespoonfuls cream, 1/2 tablespoonful sugar, a pinch of salt and 1/2 pound flour; mix these ingredients together the same as above. Short paste (or Muerber Teig) is used a great deal in Germany the same as pie crust in America, and is excellent when made right. A very nice pie is made as follows:--Roll the paste out very thin, cover a pie plate with it (one which is not very deep), cut off what hangs over the edge of plate, spread a thick layer of any kind of fruit marmalade over it, cover with a thin layer of the paste and bake in a quick oven; or bake thin layers of the paste the same as Jelly Cake, and when done lay 2 together with jelly, fruit marmalade or whipped cream between them. Another way to use it is:--Roll the paste out 1/8 of an inch in thickness, cut it into rounds with a cake cutter, brush them over with beaten egg and sprinkle chopped nuts and sugar over them; bake in a medium hot oven and serve with wine.

666. +Neapolitan Paste.+-- Scald 5 ounces almonds in boiling water and let them lay for a few minutes; then remove the brown skins and pound the almonds fine in a wedgewood mortar with the yolks of 4 eggs and 1 tablespoonful powdered sugar; sift 1 pound flour on a pastry board, make a hollow in center, put in 3/4 pound butter, 1/2 pound powdered sugar, the almonds, 1 whole egg and 1 yolk and the finely chopped peel of 1 lemon; work this into a stiff paste and set it for 1 hour on ice before using.

667. +Florentinian Paste.+-- Sift 1 pound flour on a pastry board, make a hollow in center, put in 1 cup butter, 1 cup sugar, 5 ounces grated chocolate, 2 whole eggs and the yolks of 5 hard boiled eggs rubbed through a sieve; add a little cinnamon and vanilla; knead this into a smooth paste and let it stand for 1 hour in a cool place before using.

668. +Almond Paste.+-- Pour boiling water over 1/2 pound almonds, remove the brown skins, let the almonds lay in cold water for 24 hours and change the water 2 or 3 times; then pound the almonds in a wedgewood mortar with 2 tablespoonfuls water and the juice of 1/2 lemon; press them through a sieve and mix with 1/2 pound powdered sugar into a stiff paste; put the paste into a porcelain-lined saucepan and stir over the fire until it loosens itself from bottom of saucepan; remove the paste from the fire and when cold put some powdered sugar on a pastry board, lay the paste on the sugar and work it into a round ball; then set it in a cool place 1 hour before using.

669. +Boiled Paste (Pate a choux).+-- Place a saucepan with 1 pint water or milk over the fire and add 1 cup butter, 1-1/2 tablespoonfuls sugar, 1/4 teaspoonful salt and the peel of 1 lemon; as soon as it boils sprinkle in slowly, stirring constantly, 1 pint sifted flour; continue stirring until it has formed into a smooth paste and loosens itself from bottom of saucepan; transfer the paste to a dish and let it cool; then mix it by degrees with 8 whole eggs and use for cream cakes, chocolate eclairs and other small cakes.

670. +Nudels.+-- Sift 1 cup flour in a bowl and add a pinch of salt, a piece of butter the size of a hazel nut, 1 egg and 1 tablespoonful water; mix this into a stiff paste and work it well on a board so it does not stick to the hands; then divide it into 4 equal parts; roll each part out as thin as paper and let them lay on a board to dry for 10 minutes; then cut them into strips 1 inch wide; lay 4 strips over one another and cut them as fine as possible, like fine straws; when all are cut scatter the nudels all over the board and let them lay till dry; then use or put them away in a box; they will keep for some time. The yolks of 2 eggs may be used instead of 1 whole egg. Nudels are used for puddings or souflees and serve as a dessert; they are also largely used in soup. They should always be put into boiling water, soup or milk and boiled 10 minutes when wanted for use.

671. +Mince Pie.+-- 1 pound finely chopped boiled beef, 1/2 pound finely chopped suet, 1 pound well washed and dried currants, 1 pound stoned raisins, 1 pound finely cut citron, 1 pound sugar, 1/2 teaspoonful salt, the juice and a little grated rind of 2 oranges, the juice and grated rind of 1 lemon, 1 pint cider, 1/2 pint brandy, 1/2 pint sherry wine, 1 teaspoonful ground cloves, 1 teaspoonful cinnamon, 1 teaspoonful mace, 1 grated nutmeg and 3 pounds finely chopped apples; mix all the ingredients well together and use; sufficient for 6 good sized pies. If this mince meat, is to be kept for any length of time omit the apples and fill the mince meat into glass jars; close tightly and keep them in a cool place. It will then keep all winter. When wanted to make pies of take 1 jar at a time and mix the mince meat with an equal portion of chopped apples; line 2 pie plates with rich pie crust, fill them with the mince meat, cover with same crust as directed (see Directions for Pies), cut a small opening in center and one on each side of upper crust and place the pie in a medium hot oven to bake; when done remove it from oven and pour a little good brandy in center, sides and openings and serve warm. Mince pies will keep in a cool place for two weeks, but they should always be put for 10 or 15 minutes in the oven to heat through before serving. For a large quantity of mince meat put 8 pounds beef off the round in a kettle of boiling water, add 1 tablespoonful salt and boil till tender; when done remove the kettle from the fire and set aside to cool; then take out the meat, remove all skin, fat and hard part and chop the meat as fine as possible; then weigh the chopped meat and take for each pound the same ingredients as in above recipe; put it away in well closed jars without the apples.

672. +Mock Mince Pie.+-- 3 finely rolled soda crackers, 1 cup well washed currants, 1/2 cup stoned raisins, 1/2 cup finely cut citron, 1/2 teaspoonful ground cloves, 1 teaspoonful cinnamon, 1/2 grated nutmeg, 1/2 teaspoonful salt, 1 tablespoonful butter, 1/2 cup sugar, 1/2 cup molasses, 1/2 cup brandy or wine, the juice of 1 orange and a little grated rind, the juice and grated rind of 1/2 lemon and 1/4 pound dried apples; wash and stew the dried apples till tender; add the 1/2 cup sugar and sufficient boiling water to make 3 cupfuls stewed apples; set aside to cool; then mix them first with the rolled soda crackers, by degrees with all the other ingredients and use as directed for pies; sufficient for 3 medium sized pies or 2 large ones. A good plan is to leave a small opening in center of upper crust and when the pies are done pour a little brandy into it.

673. +Apple Pie, No. 1.+-- Line a pie plate with crust as directed (see Directions for Pies); pare, quarter and cut greening or pippin apples into fine slices; fill the plate with apples, sprinkle over some sugar (about 2 tablespoonfuls for a medium sized pie), cover with crust and bake till apples are done and the crust has attained a delicate light brown color. If the flavor is liked a pinch of cinnamon and nutmeg may be added. In the spring of the year the juice of 1/2 lemon squeezed over the apples of each pie is a great improvement, as the apples have lost a great part of their flavor. Apple pies are best when eaten the same day they are baked. If they stand over till next day they should be put in the oven for about 10 minutes 1 hour before serving. They will then be as good as fresh pies; otherwise the crust is apt to be tough.

674. +Apple Pie, No. 2.+-- Make an apple pie the same as in foregoing recipe; put 1/2 tablespoonful butter in small bits over the apples, grate over a very little nutmeg and a pinch of cinnamon, add no sugar, leave a small opening in center of upper crust and bake until done; in the meantime boil 1 cup sugar with 1/2 cup water 5 minutes; when the pie is done put a small funnel in the opening in center of upper crust and pour the syrup carefully through it into the pie; set the pie aside and serve when cold. The pie plate should be deep and large for this pie.

675. +Apple Pie, No. 3.+-- Line a large, deep pie plate with fine pie crust, fill the plate with finely cut tart apples, sprinkle over 1/2 cup sugar, dust over a little flour and cover with crust; leave a small opening in center of upper crust and bake till done; 10 minutes before the pie is taken from the oven put a small funnel in the opening in the center of upper crust and pour carefully 1/2 cup sweet hot cider through the funnel into the pie; when done remove the pie from oven and serve when cold. Another way is:--Stew the apple peels and cores in water till tender; then strain them through a coarse bag, return the liquid to saucepan and boil 10 minutes; then add for 1 cup liquid 1 cup sugar, boil 10 minutes longer and pour the hot syrup into the pie in place of cider.

676. +Apple-Citron Pie.+-- Line a deep pie plate with rich pie crust, fill it with finely cut tart apples, lay small pieces of butter between the apples, sprinkle over each pie 1/2 cup sugar and 1/2 cup finely cut citron, add 2 tablespoonfuls currant or apple jelly, cover with crust and bake till done.

677. +Apple Meringue Pie.+-- Press 1 pint stewed apples through a sieve, sweeten to taste and add the juice of 1/2 lemon, a little grated nutmeg and the yolks of 4 eggs; line a pie plate with crust, cover with buttered paper, fill the plate with dried peas and bake till crust is a light brown; remove paper and peas, fill in the mixture, return pie to oven and bake till done; in the meantime beat the 4 whites to a stiff froth and add 1 tablespoonful powdered sugar and a little essence of lemon; when pie is done draw it to front of oven, spread over the meringue and let it remain for a few minutes longer in oven; then take it out and serve when cold.

678. +Dried Apple Pie.+-- Wash 1/2 pound dried apples, put them in a saucepan with plenty of cold water, cover and place saucepan over the fire and stew till done; then add 1 cup sugar; pour the apples into a dish and set aside; when cold line 2 pie plates with fine pie crust, brush the surface of crust over with beaten egg and sprinkle over some bread or zwieback crumbs; fill in the stewed apples, cover with crust and bake till done. Dried peaches or apricots can be used the same way.

679. +Tutti Frutti Pie.+-- Pare and cut fine 10 large tart apples, put them with 2 tablespoonfuls butter in a saucepan over the fire and add 6 tablespoonfuls sugar, 2 tablespoonfuls finely cut citron, 1/2 cup seedless raisins, the same quantity of well washed currants and the grated rind of 1/2 orange or lemon; stir this over the fire till apples are soft and add 1/2 cup currant or apple jelly; line a pie plate with fine pie crust, fill the plate full with the apples, cover with crust, in which a small opening should be cut in center, and bake till done; boil the peels and cores of apples with a little water till tender; strain them through a jelly bag, return the liquid to saucepan and boil 10 minutes; add to 1 cup liquid 1 cup sugar and boil 5 minutes longer; when pie is done take it from the oven, put a small funnel into the opening in center, pour carefully some of the apple syrup through the funnel into the pie and serve when cold.

680. +Cherry Pie.+-- Line a pie plate with crust and remove the pits from 1 quart nice, ripe cherries; fill the fruit into the plate, sprinkle over some sugar and dust over a little flour; cover with top crust, with a small opening in center, and bake in a medium hot oven; in the meantime stew 1 cup cherries in a little water till tender; strain them, return the liquid to saucepan and boil 5 minutes; add to 1 cup liquid 1 cup sugar and continue the boiling for 5 minutes; remove from fire, add a little brandy or wine and pour this syrup, when pie is done, through a funnel into the pie. Another way is:--Do not stone the cherries; after the plate is lined with crust fill it full with cherries, dust over some flour, sprinkle them with sugar and add 3 tablespoonfuls water to each pie; cover with crust and bake till done. Another way is:--Boil 1/2 cup currant juice with 1/2 cup sugar for 5 minutes and when the pie (made like the first one) is done pour the currant syrup through a small funnel into the pie. This is an excellent way to give cherries which have not much flavor a nice taste.

681. +Banana Pie.+-- 4 large bananas, 1 cup milk, 4 eggs, 1/2 cup sugar, 1/2 tablespoonful melted butter and 1 teaspoonful essence of vanilla; remove the skins and press the bananas through a sieve; mix them with the 4 yolks, sugar, milk, melted butter and vanilla; line a deep pie plate with crust, ornament the edge, lay in a piece of buttered brown paper, fill the plate with dry peas or with pieces of stale bread and bake till done; remove it from oven, free the plate from paper and peas, return the plate for a few minutes to oven again, fill in the banana mixture and bake till done; in the meantime beat the whites to a stiff froth and add 1 tablespoonful powdered sugar; draw the pie to front of oven, spread over the meringue, let it remain for a few minutes longer in oven, take it out, set it in a cool place and serve ice cold.

682. +Pineapple Pie.+-- Pare 1 ripe pineapple, remove the eyes and hard core in center and chop it fine; line a deep pie plate with fine pie crust, fill it with the finely chopped pineapple, sprinkle over 1 small cup sugar and dust a little flour over; cover the pie with crust and bake a light brown and well done; put the eyes and cores of the pineapple with 6 greening apples cut into pieces in a saucepan, nearly cover them with water and boil till tender; then strain through a bag, return the liquid to saucepan and boil 20 minutes; then add for 1 cup liquid 1 cup sugar, boil 5 minutes and fill the jelly into tumblers. This makes an excellent pineapple jelly.

683. +Pineapple Pie (with Meringue).+-- 1 large, ripe pineapple, 1/2 cup milk, 1 cup sugar, the yolks of 4 eggs, 1 whole egg and 1/2 tablespoonful butter; pare and grate the pineapple; then mix it with the sugar and other ingredients; melt the butter before adding it; line a deep pie plate with fine pie crust, cover with buttered paper, fill it with dry peas and bake till done; take it from the oven, remove the paper and peas, fill in the pineapple mixture and bake till done; in the meantime make the meringue, as follows:--

Beat the 4 whites to a stiff froth and mix it with 1 tablespoonful powdered sugar; when pie is done draw it to front of oven, spread over the meringue and return the pie for a few minutes to oven again till the meringue is a light brown; serve ice cold. This will make 1 large pie, sufficient for a family of 8 persons.

684. +Prune Pie.+-- Wash and soak 1 pound prunes for 4 hours in cold water, drain them in a colander, remove the stones, put the prunes in a dish, pour over 1 cup cold water and let them stand over night; next morning line 2 pie plates with crust, put in the prunes with the liquor, sprinkle over some sugar and a little flour, cover with top crust and bake till light brown and well done. Another way is:--Stew the prunes in a little water, remove the stones, sweeten the prunes with sugar, add the juice of 1/2 lemon and finish as above.

685. +Peach Pie.+-- Pare and slice some large, ripe peaches; line a pie plate with crust, fill it with the peaches, sprinkle over some sugar and bake with an upper crust.

686. +Peach Meringue Pie.+-- Line a large, deep pie plate with a rich pie crust, brush the surface of crust over with the beaten white of egg and sprinkle over 2 tablespoonfuls finely sifted bread or cracker crumbs; take 1 can preserved peaches, drain off the liquor, put them in the pie plate (with the hollow side up), sprinkle over a little flour, a few spoonfuls sugar, pour over some of the liquor and bake in a medium hot oven till done; in the meantime make the meringue, as follows:--Beat the whites of 5 eggs to a froth, mix them with 2 tablespoonfuls powdered sugar and flavor with a little essence of vanilla; when pie is done draw it to front of oven, spread over the meringue and bake for a few minutes longer; remove it from the oven and set the pie in a cool place; serve cold; sufficient for 10 persons.

687. +Peach Mountain Pie.+-- Pare 1 dozen medium sized peaches; line a large deep pie plate with pie crust, fill the plate with the whole peaches, sprinkle over 3/4 cup sugar, cover with a thin crust and bake in a medium hot oven.

688. +Plum Pie.+-- Remove the pits from some ripe plums, sprinkle the fruit thickly with sugar and let them stand for 1/2 hour; line a pie plate with crust, put in the plums, cover with crust and bake till done.

689. +Cranberry Pie.+-- Wash and stew 1 quart cranberries with 1 cup water; when done press them through a colander or coarse sieve, return the cranberries to saucepan, add 2 cups sugar and boil and stir for 5 minutes; then set aside to cool; line a pie plate with fine crust, brush the surface of crust over with the beaten white of egg and sprinkle over 2 tablespoonfuls finely sifted bread crumbs; put in some of the cranberries, about 1/2 inch thick, and cover with crossbars of crust (lattice-like); bake a light brown and well done; serve cold.

690. +Gooseberry Pie.+-- Top, tail and wash the berries, put them into a pie plate lined with crust, sprinkle plenty of sugar among them, cover with crust and bake till done.

691. +Blackberry Pie.+-- Line a deep pie plate with crust; have some ripe blackberries washed and drained; fill the plate with the berries, sprinkle over some sugar, pour into each pie 1 tablespoonful vinegar, dust over a little flour, cover with crust and bake a light brown and well done.

692. +Huckleberry Pie.+-- Wash and drain some ripe huckleberries; line a pie plate with crust and cover the bottom of crust with 2 tablespoonfuls finely rolled zwieback; next fill the plate with the berries, sprinkle sugar between and over the fruit, add a little more zwieback, cover with crust and bake in a medium hot oven to a light brown and well done; serve cold dusted with sugar.

693. +Currant Pie.+-- Wash and strip some ripe currants and mix them with the same quantity of sugar; line a pie plate with fine pie crust, fill it with the fruit, dust over some flour, cover with top crust, press the edges firmly together and bake till done and to a light brown. Raspberries and currants may be used together for this pie.

694. +Rhubarb Custard Pie.+-- Stew 2 cups finely cut rhubarb with 2 cups sugar and 1/2 cup water; when done strain the rhubarb through a sieve and mix it with 2 well beaten eggs; have a deep pie plate lined with rich pie crust, fill in the mixture, lay fine strips of pie crust across the pie (lattice-like), place the pie in a hot oven and bake till the custard is firm and the crust a light brown.

695. +Rhubarb Pie.+-- Line a pie plate with some rich pie crust; remove the skin from some fresh rhubarb and cut it into fine pieces; take for every cup rhubarb 1 cup sugar, fill it into the plate and dust over a little flour; cover with crust and bake till done, which requires about 1/2 hour; serve cold dusted with powdered sugar.

696. +Rhubarb Meringue Pie.+-- Place a saucepan with 2 cups finely cut rhubarb, 2 cups sugar and 1/2 cup water over the fire and stew 20 minutes; when done press the rhubarb through a sieve, add the beaten yolks of 4 eggs and set aside; line a deep pie plate with crust, ornament the edge, cover with buttered paper, fill the plate with dry peas and bake till crust is a light brown; then remove paper and peas, fill the plate with the rhubarb mixture and bake about 15 minutes; beat the 4 whites to a stiff froth and mix them with 1 tablespoonful powdered sugar; draw the pie to front of oven, spread over the meringue, bake for a few minutes longer and serve when cold.

697. +Sweet Potato Pie.+-- 3 medium sized sweet potatoes, 3 eggs, 1 pint milk, 1/2 cup sugar, 1 tablespoonful butter, 1 teaspoonful ginger, 1/2 teaspoonful cinnamon, 1/2 grated nutmeg and 1/4 teaspoonful salt; boil the potatoes until done; scrape off the skin and press the potatoes through a sieve or colander; mix them first with the eggs and salt, then add the melted butter, sugar and spice and lastly the milk; line a large, deep pie plate with rich pie crust, fill in the mixture and bake till done; serve when cold.

698. +Pumpkin Pie.+-- Pare and cut a medium sized pumpkin into pieces, remove the pits, put the pumpkin in a kettle, cover with boiling water, add 1/2 tablespoonful salt and boil till tender; when done put the pumpkin into a colander and drain off all the water; then press it through the colander; measure the strained pumpkin and take for every quart of it 1 pint milk, 1/2 tablespoonful melted butter, 1-1/2 cups sugar, 3 eggs, 2 teaspoonfuls cornstarch mixed with the milk and 1 teaspoonful ground ginger; mix all the ingredients together; dust some deep pie plates with flour, line them with pie crust and brush the surface of crust all over with beaten egg; roll out some pie crust and cut it into strips 1 inch wide; cut one side of the strips into scallops and lay it around the edge of plate so the scallops stand a little above the edge of plate; brush the strip over with beaten egg and sprinkle 2 tablespoonfuls fine bread or cracker crumbs over the crust (this keeps the pumpkin from sogging into the crust); fill the plate with the pumpkin mixture, grate over the top some nutmeg and bake till done; when the pumpkin is firm to the touch of your finger and a little brown on top the pie is done; remove it from oven, set in a cool place and serve when cold. A medium sized pumpkin will make 4 medium sized pies. A good plan if the family is small is to fill some of the boiled pumpkin as soon as done, boiling hot, into glass jars. Close the jars at once and set them in a cool place. When wanted for use open the jar, turn the pumpkin into a colander, drain off all the water, press the pumpkin through a colander and finish the same as above.

699. +Custard Pie.+-- Stir 5 eggs with 5 tablespoonfuls sugar to a cream and add 2 tablespoonfuls essence of vanilla or lemon and 1 quart milk; line a large, deep pie plate with crust, brush the surface of crust all over with the beaten white of egg and sprinkle over 2 tablespoonfuls finely sifted bread or cracker crumbs; pour in the custard, grate over the top some nutmeg and bake in a hot oven till custard is firm. Care must be taken to remove the pie as soon as done, otherwise it will curdle. To ascertain when pie is done stick the handle of a teaspoon into center of custard. If no milk is to be seen and the custard is thick the pie is baked. Remove at once and serve ice cold.

700. +Cocoanut Pie.+-- To make 2 large pies take 3 pints milk, 6 eggs, 3 cups freshly grated cocoanut, a pinch of salt, 1-1/2 cups sugar and 1-1/2 teaspoonfuls essence of vanilla; stir sugar and eggs to a cream and add the milk, salt and flavoring; take a large cocoanut, remove the shell without breaking the cocoanut, pare off the brown skin and grate the cocoanut; add 3 cups of the grated cocoanut to the other ingredients; line 2 large, deep pie plates with crust, brush the surface of crust over with the beaten white of egg and sprinkle over 2 tablespoonfuls fine bread or cracker crumbs; fill the plates with the cocoanut mixture and bake in a hot oven till firm and a light brown on top; when done remove it from oven and serve cold.

701. +Lemon Cocoanut Pie.+-- 1 pint milk, 4 large eggs, 1-1/2 cups sugar, the grated rind and juice of 1 large lemon, 2 cups freshly grated cocoanut and 1/2 tablespoonful butter; put milk and butter in a saucepan to boil; stir the 4 yolks and sugar to a cream and add the grated rind and juice of lemon; when this is well mixed add gradually, stirring constantly, the boiling milk; when cold add the grated cocoanut; in the meantime line a large, deep pie plate with pie crust, ornament the edge with a strip of crust cut into scallops, brush the surface of crust all over with beaten egg and sprinkle over 2 tablespoonfuls fine bread or cracker crumbs; pour in the cocoanut mixture and bake in a hot oven. While the pie is baking prepare the following meringue:--Beat the 4 whites to a stiff froth and add 1 tablespoonful powdered sugar and a little essence of lemon; as soon as the pie is done take it from the oven, spread over the meringue, make it smooth with a broad-bladed knife dipped in water and return the pie to the oven for 2 minutes; then set it in a cool place and serve very cold.

702. +Chocolate Cream Pie.+-- Place a saucepan with 2 tablespoonfuls grated chocolate, 1 pint milk and 1/2 cup sugar over the fire; add 2 tablespoonfuls cornstarch and stir and boil for a few minutes; remove from the fire and add 1 teaspoonful essence of vanilla, when cold mix it with the yolks of 4 eggs and finish the same as Vanilla Cream Pie.

703. +Vanilla Cream Pie.+-- Line a large, deep pie plate with crust, lay over it a piece of buttered paper, fill the plate with dry peas or pieces of stale bread and bake till crust is a light brown; in the meantime boil 1 cup milk with 1 tablespoonful butter and a pinch of salt; mix 2 tablespoonfuls sifted flour with 1 cup cold milk to a smooth batter and stir it into the boiling milk; continue stirring and boiling for a few minutes; remove it from fire and let it cool a little; stir the yolks of 4 eggs to a cream with 3-1/2 tablespoonfuls sugar; stir this into the above mixture and flavor with 1-1/2 teaspoonfuls essence of vanilla; when the crust is done remove paper and peas, fill in the mixture and bake 10 minutes; in the meantime beat the 4 whites to a stiff froth and mix it with 1 tablespoonful powdered sugar; draw the pie to front of oven and spread over the meringue; set the pie for a few minutes in the oven and serve when cold.

704. +Orange Cream Pie.+-- 1-1/2 cups milk, 3/4 cup sugar, 1-1/2 tablespoonfuls cornstarch, 1/2 tablespoonful butter, 4 eggs, the juice of 3 oranges, the grated rind of 1 and a pinch of salt; put cornstarch, butter, milk and salt in a small saucepan, set it in a vessel of boiling water and stir over the fire till the contents of saucepan thicken; then remove it from fire and set aside; stir the yolks of 4 eggs with the 3/4 cup sugar to a cream, add it to the boiled cornstarch and lastly stir in gradually the juice and grated rind of oranges; line a deep pie plate with fine pie crust, lay over it a piece of buttered brown paper, fill the plate with dry peas or pieces of stale bread and bake till crust is a light brown; remove the paper and peas, fill in the cream and bake till' done; in the meantime beat the 4 whites to a stiff froth and add 1 tablespoonful powdered sugar and a little essence of vanilla; when pie is done draw it to front of oven and spread over the meringue; return it for a few minutes to oven; then set the pie in a cool place and serve ice cold.

705. +Lemon Cream Pie.+-- Boil 1 cup milk with 1/2 tablespoonful butter and a pinch of salt; mix 1-1/2 tablespoonfuls cornstarch with 1/2 cup cold milk and stir it into the boiling milk; continue stirring and boil for a few minutes; remove it from fire and set aside to cool; stir the yolks of 4 eggs with 1 cup sugar to a cream and add the grated rind of 1 lemon and the juice of 2; stir this into the cold cream; line a deep pie plate with fine pie crust, ornament the edge with a border, cover it with buttered brown paper, fill the plate with dry peas or pieces of stale bread and bake till crust is a light brown; remove the paper and peas, put in the cream mixture and bake about 10 minutes; in the meantime beat the 4 whites to a stiff froth and add 1 tablespoonful powdered sugar and a little essence of lemon; when the pie is done draw it to front of oven and spread over the meringue; return the pie for a few minutes to oven; then set it in a cool place and serve cold.

706. +Fine Lemon Pie (with an Upper Crust).+-- The yolks of 3 eggs, 1 whole egg, 1 cup sugar, the juice and grated rind of 1 large lemon and 1/2 tablespoonful butter; stir the 3 yolks to a cream and add the grated peel and juice of lemon; put the butter in a small saucepan over the fire; as soon as melted add the yolks and stir the whole over the fire to a creamy thickness; then remove from fire; when cold mix it with the sugar and the whole egg; line a pie plate (one which is not very deep) with fine pie crust, brush the surface of crust over with the beaten white of egg, sprinkle over 2 tablespoonfuls fine bread crumbs and put in the lemon mixture; cover with a thin crust and bake in a medium hot oven to a light brown; serve when cold.

707. +Lemon Pie (plain).+-- Mix 1 tablespoonful cornstarch with 1/2 cup cold water, add 1/2 cup boiling water, 3/4 cup sugar and boil for a few minutes; remove from fire, add the juice of 1 lemon, 1/2 the grated rind, 1 egg and set aside to cool; line a pie plate with crust, put in the mixture, cover with a thin, rich crust and bake a light brown; serve cold dusted with sugar.

708. +Lemon Meringue Pie.+-- 5 large eggs, 1/2 tablespoonful butter, 1 cup sugar and the juice and grated rind of 1 large lemon; beat 4 yolks to a cream and add the grated rind and juice of lemon; put the butter in a small saucepan over the fire; as soon as melted add the beaten yolks and stir over the fire to a creamy thickness; remove it from fire and when cold mix with 1 cup sugar and 1 whole egg; next line a large (not too deep) pie plate with fine pie crust, ornament the edge either with the pastry wheel or lay strips of paste around the edge cut on one side into scallops, brush the surface of crust all over with beaten egg and sprinkle over a little finely sifted bread or cracker crumbs; put in the lemon mixture, put the pie into a medium hot oven and bake till done; in the meantime beat the 4 remaining whites to a stiff froth and add 2 tablespoonfuls sifted powdered sugar and a little grated lemon peel; when the pie is done take it from the oven just long enough to spread over the meringue; return it again to oven for a few minutes and serve when cold.

709. +D'Artois (or Pie of Marmalade).+-- Divide 1/2 pound puff paste into 2 parts; roll one part out into a thin square piece and spread over it, 1/2 inch thick, apple marmalade 1/2 inch from the edge; roll out the remaining half into a piece of same size, hold it on the rolling pin and lay over the marmalade; wet the edge of first paste and press the 2 edges together; cut the top paste with a sharp knife into strips, first lengthwise, then crosswise, like lattice work; put in a tin pan and bake in a medium hot oven to a delicate brown; when done dust powdered sugar over and let it remain for a few minutes in the oven to glaze; then remove and serve when cold. Any kind of marmalade or cream may be used.

710. +Allnumettes.+-- Roll out 1 pound puff paste 16 inches long and 5 inches wide and spread over a clear icing made as follows:--Beat the white of 1 egg to a froth, add 4 tablespoonfuls powdered sugar, 2 drops lemon juice and beat it for 5 minutes; spread this over the rolled out paste, let it lay for a few minutes, cut it into 8 pieces and bake in a quick oven from 45 to 50 minutes.

711. +Jelly Tarts.+-- Roll the puff paste 1 inch in thickness and cut it into rounds with a biscuit cutter; brush a long tin pan over with water, so as just to dampen the pan, and then lay the rounds in the pan with the side which was rolled towards the pan and not too close together; brush the top over with beaten egg, being careful not to let any of the egg run down the sides: then dip a smaller cake cutter into hot water, press it on each round 1/8 of an inch deep to form the cover; the cake cutter must be dipped in the hot water each time for each round; then bake them in a hot oven to a golden color; when the tarts are done take them out, cut the cover loose with a pointed knife and lift it off; hollow the tarts out a little with your finger; when ready to serve fill them with jelly. These tarts may be filled with stewed oysters or clams. They are then called Oyster or Clam Patties.

712. +Tarts.+-- Line some small patty pans with rich pie crust or puff paste and fill them with either fruit marmalade of peaches, apricots, cherries or any kind of preserved or stewed fruit; roll the paste which is left out thin and cut it into strips 1/4 inch in width; lay them over the tarts like lattice work, brush over with beaten egg and bake in a hot oven.

713. +Peach Tarts.+-- Pare and cut some nice, ripe peaches into halves and boil them for 5 minutes in sugar syrup; take them out and set aside to cool; boil the syrup 5 minutes longer; line some patty pans with rich puff paste or pie crust, put into each a piece of buttered paper, fill them with dry peas and bake in a hot oven till nearly done; remove the paper and peas and fill each one with the peaches and a little syrup; return them to the oven again and bake till done; serve when cold.

714. +Apple Tarts.+-- Pare and cut into fine slices 1/2 dozen large tart apples and put them in a small saucepan with 1 tablespoonful butter, 3 tablespoonfuls sugar, 1/2 cup seedless raisins, currants and finely cut citron; mix, cover and let it simmer over the fire till apples are soft, but not broken; remove them from fire; add 2 tablespoonfuls currant or apple jelly, mix it with the apples and finish the same as Cranberry Tarts.

715. +Rice Tarts.+-- Line 12 small forms with rich pie crust or puff paste; put 1/2 pound rice with cold water over the fire and boil a few minutes; drain the rice in a colander and rinse with cold water; return the rice to saucepan; cover with sweet cream or milk, add 1 tablespoonful butter and boil till tender; remove it from the fire and mix the rice with the yolks of 4 eggs, 3 tablespoonfuls sugar, 1 teaspoonful vanilla extract and lastly the 4 whites beaten to a stiff froth; fill the rice into the small forms and bake in a medium hot oven 20 minutes; when done take them out of the forms, arrange on a long dish with a napkin, dust over with powdered sugar and serve either hot or cold.

716. +Tartelettes of Cherries.+-- Roll out 1 pound short paste 1/4 inch in thickness and cut out with a tumbler or round cake cutter 20 rounds about 2 inches in diameter; roll out the remaining paste and cut it into long strips 1/2 inch wide and 1/8 inch thick; lay these strips around the top edge of each round and ornament them with the pastry wheel by pressing small dents in it with the wheel; lay around each a strip of white paper, fasten the two ends with the white of egg (to keep it in its place) and set them in shallow tins; remove the pits from 2 pounds cherries, mix the fruit with sugar and fill them into the tartelettes; then bake in a hot oven; in the meantime crack the pits of cherries, put them over the fire with a little water and boil 5 minutes; then strain; mix in a bowl 1 cup sour cream with 2 rolled zwiebacks, the yolks of 2 eggs, 2 tablespoonfuls sugar and 2 tablespoonfuls of the strained water from the pits; when the tartelettes are nearly done fill 1 spoonful of the above mixture into each one and return them to oven again until the cream is firm; take them from oven, remove the paper and serve when cold dusted with sugar.

717. +Tartelettes+ of peaches, plums or apricots are made the same as cherries, but without the cream.