Custard Pie, — Beat three eggs slightly, add three
tablespoonfuls of sugar,, one saltspoonful of salt✪ Squash Pie^ and one
saltspoonful of nutmeg^ if liked. Pour on three cups of
326
The Boston Cook Book,
scalded milk; strain into a deep plate, lined with paste.
Bake slowh- , and the moment it puffs and a knife blade
comes out clean, it is done.
Berry Pies. — Pick over the berries and sprinkle
slightlj^ with flour ; add sugar to taste, — about one cup
for a quart of fruit✪ Berry Pies. Do not spoil the fruit flavor by
using spices. Bake in a deep plate, with two crusts.
2 teaspoonfuls salt.
Mix in the order given. Use enough of the meat liquor
to make quite moist. Substitute one cup of cider for the
wine and brandy, if you prefer. Cook it in a porcelain
kettle until the apple and raisins are soft. Do not add
the wine, brandy, and rose water until the mixture is
cooked. One cup of chopped suet or half a cup of butter
may be added if preferred ; but if the fat on the meat be
used, or the pies are to be eaten cold, suet is not needed.
Meat from the vein or the lower part of the round that has
a little fat and no bone is the best for pie meat.
Plain Mince Pie. — One cup of chopped meat (cold
steak or roast beef which has been simmered till tender),
two cups of chopped apple^ one teaspoonful each of salt^
allspice^ and cinnamon.^ one cup of brown sugar half a
cup of small whole raisins^ half a cup of currants.^ mois-
tened with one cup of cider^ or one cup of sweet pickle
vinegar.^ or half a cup of water juice of one lemon., and two
or three spoonfuls of an}^ remnants of jelly on preserve.
Eccles Pie. {Miss Barnes.) — Two cups of seedless
raisins and half a pound of citron^ chopped very fine ;
Mince Meat for Pies.
1 cup chopped meat.
1^ cup raisins.
cup currants.
13^2 cup brown sugar.
3^ cup molasses, or
1 cup granulated sugar.
3 cups chopped apples.
1 cup meat liquor.
2 teaspoonfuls cinnamon.
y-2 teaspoonful mace.
^2 teaspoonful powdered cloves.
1 lemon (grated rind and juice).
34 piece citron.
3^ cup brandy.
34 cup wine.
3 teaspoonfuls rose water.
The Boston Cook Book.
327
add one cup of sugar ^ the juice of 07W lemon ^ and a little
water. Stew five minutes. Line small patty pans with
puff paste, fill with the fruit mixture, cover, and bake.
Fanchonnettes, — Line small patt}^ pans with pufi?" paste,
rolled very thin ; fill them with lemon prepared as for
Lemon Pie, No. 1 ; cover with a thin crust, and bake
quick I3'. Or fill them as directed for Lemon Pie, No. 2,
and bake without an upper crust.
328 The Boston Cook Book.
PUDDING- SAUCES.
Hard Sauce (for Hot Puddings).
cup butter. | % teaspoonf ul lemon or vanilla,
3^ cup powdered sugar. \ or a little nutmeg.
Eub the butter to a cream in a warm bowl ; add the
sugar gradual!}' , then the flavoring. Pack it smoothly in a
small dish, and stamp it with a butter mould or the
bottom of a figured glass. Keep it on ice till ver}' hard.
Or pile it lightly on a small fancy dish, and you may call
it Snowdrift Sauce.
Lemon Sauce.
2 cups hot water.
1 cup sugar.
3 heaping teasp. cornstarch.
Grated rind and juice of 1 lemon.
1 tablespoonful butter.
✪ Plain Mince Pie
Page 194 · 8 recipe records on this page
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Custard Pie, — Beat three eggs slightly, add three tablespoonfuls of sugar, one saltspoonful of salt, and one saltspoonful of nutmeg, if liked. Pour on three cups of
The Boston Cook Book,
scalded milk; strain into a deep plate, lined with paste. Bake slowly, and the moment it puffs and a knife blade comes out clean, it is done.
Berry Pies. — Pick over the berries and sprinkle slightlj^ with flour ; add sugar to taste, — about one cup for a quart of fruit. Do not spoil the fruit flavor by using spices. Bake in a deep plate, with two crusts.
2 teaspoonfuls salt.
Mix in the order given. Use enough of the meat liquor to make quite moist. Substitute one cup of cider for the wine and brandy, if you prefer. Cook it in a porcelain kettle until the apple and raisins are soft. Do not add the wine, brandy, and rose water until the mixture is cooked. One cup of chopped suet or half a cup of butter may be added if preferred ; but if the fat on the meat be used, or the pies are to be eaten cold, suet is not needed. Meat from the vein or the lower part of the round that has a little fat and no bone is the best for pie meat.
Plain Mince Pie. — One cup of chopped meat (cold steak or roast beef which has been simmered till tender), two cups of chopped apple^ one teaspoonful each of salt^ allspice^ and cinnamon.^ one cup of brown sugar half a cup of small whole raisins^ half a cupCup currants, moistened with one cup of cider, or one cup of sweet pickle vinegar, or half a cup of water, juice of one lemon, and two or three spoonfuls of any remnants of jelly or preserve.
Eccles Pie. {Miss Barnes.) — Two cups of seedless raisins and half a pound of citron, chopped very fine;
Mince Meat for Pies.
1 cup chopped meat. 1^ cup raisins.
cup currants. 13^2 cup brown sugar. 3^ cup molasses, or 1 cup granulated sugar. 3 cups chopped apples. 1 cup meat liquor.
2 teaspoonfuls cinnamon. y-2 teaspoonful mace.
^2 teaspoonful powdered cloves. 1 lemon (grated rind and juice). 34 piece citron. 3^ cup brandy. 34 cup wine.
3 teaspoonfuls rose water.
The Boston Cook Book.
add one cup of sugar, the juice of one lemon, and a little water. Stew five minutes. Line small patty pans with puff paste, fill with the fruit mixture, cover, and bake.
Fanchonnettes, — Line small patty pans with puff paste, rolled very thin; fill them with lemon prepared as for Lemon Pie, No. 1; cover with a thin crust, and bake quickly. Or fill them as directed for Lemon Pie, No. 2, and bake without an upper crust.
328 The Boston Cook Book.
PUDDING- SAUCES.
[illustration: Hard Sauce (for Hot Puddings)]
cup butter. | % teaspoonful lemon or vanilla,
3^ cup powdered sugar. \ or a little nutmeg.
Eub the butter to a cream in a warm bowl ; add the sugar gradual!}' , then the flavoring. Pack it smoothly in a small dish, and stamp it with a butter mould or the bottom of a figured glass. Keep it on ice till ver}' hard. Or pile it lightly on a small fancy dish, and you may call it Snowdrift Sauce.
Lemon Sauce.
2 cups hot water. 1 cup sugar.
3 heaping teasp. cornstarch.
Grated rind and juice of 1 lemon. 1 tablespoonful butter.
Records on this page
Squash PieCustard PieBerry PiesBerry PiesPlain Mince PieEccles PieHard SauceLemon Sauce