Cook before putting in pastry.
CRANBERRY PIE
Miss Mary Bashford
1 teacup of sugar,
1 teacup of cranberries, or cherries,
^ teacup of raisins,
204
PASTRY
1 tablespoon of butter,
1 tablespoon of flour.
Cream butter, add flour, then sugar and cran-
berries. Put mixture in raw crust and bake with
top. Cook 30 minutes in slow oven.
CREAM PIE (No. 1)
V. C. G.
1 quart of sweet milk,
2 eggs,
9, tablespoons of flour.
Mix the flour with some of the milk and let the
remainder come to a boil. Beat the eggs light;
put in the flour, and pour the boiling milk on
these. Sweeten to taste and strain. Cook till thick
as custard, stirring all the time. When cold, flavor
with essence of lemon.
Bake a crust made of rich puff^ paste, and when
cold, fill with the custard. The success of this
depends on the cooking, and many good cooks slip
a sharp knife under the crust here and there while
it is cooking to make it light as possible.
205
THE BLUE GRASS COOK BOOK
CREAM PIE (No. 2)
Miss Mary Bashford
4 eggs — yolks only, leaving whites for a meringue,
1 pint of cream instead of butter,
3 kitchen spoons of flour,
f pint of sugar.
Flavor and bake. Meringue on top.
Make lemon pies the same way, using juice of
5 lemons.
IRISH POTATO PIE
1 pint mashed potatoes,
■^ pint cream,
4 eggs,
f pound sugar,
1 orange,
1 cup of butter.
Cook and mash the potatoes. Beat the eggs
together, add sugar and butter and beat well.
Then pour in the cream and add the potatoes and
stir well. Flavor with the juice of 1 orange.
Bake in paste and cover with meringue of well-
beaten whites of 2 eggs and 2 tablespoons sugar.
206
PASTRY
LEMON PIE (Nrt 1)
Mrs. R. H. Hanson
1 cup of buttermi✪ Baked Apple Dumplingslk,
1^ cups sugar,
4 eggs,
1 tablespoon butter,
1 tablespoon cornstarch.
Juice and rind of 2 lemons.
Beat the yolks and reserve the whites for the
meringue.
Add the other ingredients and cook in, a porce-
lain pan till thick.
Fill the shells, spread the meringue on top and
brown in the oven.
LEMON PIE (No. 2)
Miss Mary Bashford
6 eggs, using 2 whites,
2 lemons, if juicy — more, if dry,
1 pint of sugar,
^ pint of butter,
1 spoon of sifted flour.
Add lemon juice last. Cook and add meringue.
207
THE BLUE GRASS COOK BOOK
MINCE MEAT FOR PIES (No. 1)
R. V. J.
4 pounds of fresh, tongue,
3 pounds of suet,
8 pounds of chopped apples,
3 pounds of currants,
4 pounds of seeded raisins,
6 pounds of white sugar,
2 pounds of citron, cut in small pieces,
4 lemons, grated rind and juice,
1 ounce of cinnamon,
^ ounce of cloves,
^ ounce of allspice,
4 nutmegs, grated,
1 quart of Madeira wine,
1 pint of cider,
1 quart of brandy✪ Mince Meat for Pies (No. 1) or good whisky.
Boil the tongue in salted water until tender, and
when cold, chop fine. Remove every particle of
membrane from the suet and chop it fine, and mix
with the tongue with enough salt to remove the
fresh taste.
To this, add the apples, sugar, fruit, spices and
other ingredients. Mix all together and cover
close.
«08
PASTRY
If too dry when ready for use, moisten with a
little sweet cider.
MINCE MEAT FOR PIES (No. 2)
Mrs. Henri/ C. Buckner
5 pounds of beef tongue, cooked and chopped
fine,
4s pounds of suet (be careful to remove strings),
2 pounds of raisins,
2 pounds of cherry preserves,
1 pound of damson preserves,
1 pound of peach preserves, ✪ Mince Meat for Pies
Page 54 · 5 recipe records on this page
Presented as published in 1904. 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
Cook before putting in pastry.
CRANBERRY PIE
Miss Mary Bashford
1 teacup of sugar,
1 teacup of cranberries, or cherries,
^ teacup of raisins,
1 tablespoon of butter, 1 tablespoon of flour.
Cream butter, add flour, then sugar and cranberries. Put mixture in raw crust and bake with top. Cook 30 minutes in slow oven.
CREAM PIE (No. 1)
1 quart of sweet milk,
2 eggs,
9, tablespoons of flour.
Mix the flour with some of the milk and let the remainder come to a boil. Beat the eggs light; put in the flour, and pour the boiling milk on these. Sweeten to taste and strain. Cook till thick as custard, stirring all the time. When cold, flavor with essence of lemon.
Bake a crust made of rich puff paste, and when cold, fill with the custard. The success of this depends on the cooking, and many good cooks slip a sharp knife under the crust here and there while it is cooking to make it light as possible.
CREAM PIE (No. 2) Miss Mary Bashford
4 eggs — yolks only, leaving whites for a meringue, 1 pint of cream instead of butter,
3 kitchen spoons of flour, f pint of sugar.
Flavor and bake. Meringue on top.
Make lemon pies the same way, using juice of
5 lemons.
IRISH POTATO PIE
1 pint mashed potatoes,
■^ pint cream,
4 eggs,
f pound sugar,
1 orange,
1 cup of butter.
Cook and mash the potatoes. Beat the eggs together, add sugar and butter and beat well. Then pour in the cream and add the potatoes and stir well. Flavor with the juice of 1 orange. Bake in paste and cover with meringue of wellbeaten whites of 2 eggs and 2 tablespoons sugar.
LEMON PIE (Nrt 1)
Mrs. R. H. Hanson
1 cup of buttermilk,
1^ cups sugar,
4 eggs,
1 tablespoon butter,
1 tablespoon cornstarch.
Juice and rind of 2 lemons.
Beat the yolks and reserve the whites for the meringue.
Add the other ingredients and cook in, a porcelain pan till thick.
Fill the shells, spread the meringue on top and brown in the oven.
LEMON PIE (No. 2)
Miss Mary Bashford
6 eggs, using 2 whites,
2 lemons, if juicy — more, if dry,
1 pint of sugar,
^ pint of butter,
1 spoon of sifted flour.
Add lemon juice last. Cook and add meringue.
MINCE MEAT FOR PIES (No. 1)
4 pounds of fresh, tongue,
3 pounds of suet,
8 pounds of chopped apples,
3 pounds of currants,
4 pounds of seeded raisins, 6 pounds of white sugar,
2 pounds of citron, cut in small pieces,
4 lemons, grated rind and juice,
1 ounce of cinnamon,
^ ounce of cloves,
^ ounce of allspice,
4 nutmegs, grated,
1 quart of Madeira wine,
1 pint of cider,
1 quart of brandy or good whisky.
Boil the tongue in salted water until tender, and when cold, chop fine. Remove every particle of membrane from the suet and chop it fine, and mix with the tongue with enough salt to remove the fresh taste.
To this, add the apples, sugar, fruit, spices and other ingredients. Mix all together and cover close.
«08
If too dry when ready for use, moisten with a little sweet cider.
MINCE MEAT FOR PIES (No. 2) Mrs. Henri/ C. Buckner
5 pounds of beef tongue, cooked and chopped
fine,
4s pounds of suet (be careful to remove strings),
2 pounds of raisins,
2 pounds of cherry preserves,
1 pound of damson preserves,
1 pound of peach preserves,
Records on this page
Baked Apple DumplingsLemon Pie (No. 1)Cranberry PieMince Meat for Pies (No. 1)Mince Meat for Pies