FRUIT PIE.— Must be baked in 2 qt. metal basin to give it
the right shape; the basin must be of nearly the same size, top
and bottom; first make a nice pie crust, put a layer of it in the bot-
tom, but not around the side of the dish; then a layer of chopped
sour apples, 2 inches thick; a layer of chopped raisins; sprinkle
sugar over this, pieces of butter any size you like — cloves and
nutmeg are nice; another layer of crust, fruit, etc. Put a crust on
top, bake slowly for 2 hrs.; when done turn bottom upwards on a
plate, and before putting it on the table, sprinkle fine sugar over
it. It is quite as good when warmed again as when first baked.
It requires 1 lb. of raisins, 10 or 12 good-sized apples, 2 large
cups of sugar✪ Fruit Pie. — Mrs. C. E. Rennaker, Chicago Ridge, 111.
GOOSEBERRY PIE.— Wash the gooseberries and pour
enough boiling water over to cover them. Let stand a few
minutes, and then drain. Line your pie-plates with pastr}', fill
them with fruit, and add ^ lb; of sugar to a pt. of fruit; sprinkle
flour over the top, and cover with the top crust; leave an opening
in the center. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111.
GRAPE PIE. — Pop the pulp out Into one dish, and put the
skin into another. Then simmer the pulp a little over the fire to
soften it; remove, and rub it through a colander to separate from
the seeds. Then put the skin and pulp together, and the3'- are
ready for pies. — Mrs. Conklin, 914 N. 5th Ave., Maywood, III.
*
HUCKLEBERRY PIE.— 1 pt. of canned or fresh huckleber-
ries, 2 heaping teaspoons of flour, 1 cup sugar, mixed with flour,
1 tablespoon vinegar✪ Huckleberry Pie or 2 of cider; bake in 2 crusts. — Mrs. G. W.
Perkins, Spaulding, 111.
JELLY PIE. — Cream together Yi cup of butter and 1 small
cup sugar, add V2 cup of milk or cream, yolks of 2 eggs and 4
tablespoons of jelly✪ Jelly Pie. Beat all together and bake in a thin crust.
Cover with meringue, made of the whites of 2 eggs and Yz cup of
5'20 PIES AND PASTRY
sugar, return the pie to the oven and brown lightly. — Eloise Jen-
nings, Winnetka, III.
LEMON PIE. — Juice and grated rind of 1 large lemon, 1 cup
sugar, 2 eggs, 2 tablespoons (rounded) flour, 1 cup milk✪ Lemon Pie, put the
sugar into the yolk, and beat, add flour and beat again; add milk,
fold in the stiffly beaten whites, being careful not to beat the
mixture after the whites are added. Bake as a custard; the whites
rise to the top while baking and form a sort of meringue. Waf<^r
may be used instead of milk^ if strong taste of lemon is desired. —
Mrs. J. H. Nathan, Glenwood, 111.
LEMON PIE WITH TWO CRUSTS.— Beat 2 eggs light,
and stir into them 2 cups of sugar; add a pt. of water, 3 table-
spoons of cracker-dust, the same quantity of flour, rubbed to a
paste with a little cold water, the grated rind of one and the
juice of 2 lemons✪ Lemon Pie with Two Crusts. Beat hard, add a pinch each of cinnamon
and nutmeg, and turn the mixture into pie-plates lined with pas.
try. Cover with an upper crust, cut gashes in this for the escape
of the steam, and bake in a steady oven for 40 minutes. — Mrs. W.
H. Nepper, Thornton, 111.
Page 356 · 5 recipe records on this page
Presented as published in 1912. 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
FRUIT PIE.— Must be baked in 2 qt. metal basin to give it the right shape; the basin must be of nearly the same size, top and bottom; first make a nice pie crust, put a layer of it in the bottom, but not around the side of the dish; then a layer of chopped sour apples, 2 inches thick; a layer of chopped raisins; sprinkle sugar over this, pieces of butter any size you like — cloves and nutmeg are nice; another layer of crust, fruit, etc. Put a crust on top, bake slowly for 2 hrs.; when done turn bottom upwards on a plate, and before putting it on the table, sprinkle fine sugar over it. It is quite as good when warmed again as when first baked. It requires 1 lb. of raisins, 10 or 12 good-sized apples, 2 large cups of sugar. — Mrs. C. E. Rennaker, Chicago Ridge, 111.
GOOSEBERRY PIE.— Wash the gooseberries and pour enough boiling water over to cover them. Let stand a few minutes, and then drain. Line your pie-plates with pastry, fill them with fruit, and add ^ lb; of sugar to a pt. of fruit; sprinkle flour over the top, and cover with the top crust; leave an opening in the center. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111.
GRAPE PIE. — Pop the pulp out Into one dish, and put the
skin into another. Then simmer the pulp a little over the fire to
soften it; remove, and rub it through a colander to separate from
the seeds. Then put the skin and pulp together, and they are
ready for pies. — Mrs. Conklin, 914 N. 5th Ave., Maywood, III.
*
HUCKLEBERRY PIE.— 1 pt. of canned or fresh huckleberries, 2 heaping teaspoons of flour, 1 cup sugar, mixed with flour, 1 tablespoon vinegar or 2 of cider; bake in 2 crusts. — Mrs. G. W. Perkins, Spaulding, 111.
JELLY PIE. — Cream together Yi cup of butter and 1 small cup sugar, add V2 cup of milk or cream, yolks of 2 eggs and 4 tablespoons of jelly. Beat all together and bake in a thin crust. Cover with meringue, made of the whites of 2 eggs and Yz cup of
sugar, return the pie to the oven and brown lightly. — Eloise Jennings, Winnetka, III.
LEMON PIE. — Juice and grated rind of 1 large lemon, 1 cup sugar, 2 eggs, 2 tablespoons (rounded) flour, 1 cup milk, put the sugar into the yolk, and beat, add flour and beat again; add milk, fold in the stiffly beaten whites, being careful not to beat the mixture after the whites are added. Bake as a custard; the whites rise to the top while baking and form a sort of meringue. Water may be used instead of milk^ if strong taste of lemon is desired. — Mrs. J. H. Nathan, Glenwood, 111.
LEMON PIE WITH TWO CRUSTS.— Beat 2 eggs light, and stir into them 2 cups of sugar; add a pt. of water, 3 tablespoons of cracker-dust, the same quantity of flour, rubbed to a paste with a little cold water, the grated rind of one and the juice of 2 lemons. Beat hard, add a pinch each of cinnamon and nutmeg, and turn the mixture into pie-plates lined with pas. try. Cover with an upper crust, cut gashes in this for the escape of the steam, and bake in a steady oven for 40 minutes. — Mrs. W. H. Nepper, Thornton, 111.
Records on this page
Fruit PieHuckleberry PieJelly PieLemon PieLemon Pie with Two Crusts