The art of German cooking and baking

Prepare the crust as before, (See No. 16, Lemon Pie), roll out half of the crust, line a pie tin with it, fill with berries and sugar, cover as before, (see No. 18), and bake in oven to a nice brown color. No. 20— STRAWBERRY PIE WITH WHIPPED CREAM. Quantity for 6 Persons. Vi lb. of butter % cup of water 1% cups of flour For the Filling. 1 — 2 qts. of berries 1 cup of sugar For the Frosting. 1 pt. whipped cream 2 tbsps. of sugar 1 tsp. of vanilla — 230 — Preparation : The pie crust is prepared and baked as given under No. 16. Then the berries and sugar are put in and put back into oven 15 minutes until berries are cooked, cool off, mix the whipped cream with sugar and vanilla and garnish the pie with it or spread evenly over the top and garnish with raw strawberries. . No. 21— PEACH PIE. Quantity for 6 Persons. 1/3 lb. of cold butter 2 lbs. of peaches 2 % cups of flour % cup of sugar % cup of cold water Preparation: Prepare the pie crust as in No. 16, but do not bake. Peel the peaches and remove the stones, then slice them, put into the pie and sprinkle the sugar over. Cover with the rest of the crust and bake to a nice brown color. No. 22— SQUASH PIE. Quantity for 6 Persons. % lb. of butter % glass of water 1% cups ot flour For the Filling. 1 pt. of squash 1 pinch of nutmeg 3 eggs ^ cup of cream or milk 1 tsp. of vanilla % tbsp. of corn starch Preparation: Prepare the crust as in No. 16, but do not bake it. Cook the squash, rub through a sieve or colander, add eggs, vanilla, nutmeg, cream, corn starch and put into the crust, bake 45 minutes. No. 23— PUMPKIN PIE. Quantity for 6 Persons. % lb. of cold butter V2 glass of cold water 1% cups of flour For Filling. % medium sized pumpkin % cup of sugar % cup of molasses 2 tsps. of cinnamon % pt. of boiling milk 1 pinch of nutmeg 1 tsp. of salt 2 eggs Preparation: The pie crust is prepared as in No. 16. The pumpkin is cut into pieces and cooked until tender. Rub through a colander or sieve, take 2i/^ cups of pumpkin puree, mix it with molasses, milk, salt, sugar, cinnamon, nutmeg and cook 15 minutes, stirring constantly. Lastly stir in 3 eggs, put into the crust and bake 45 minutes. —231— No. 24^MINCE PIE. Quantity for 6 Persons. % lb. of cold butter % glass of cold water 1% cups of flour Mince Filling. 1 lb. of lean beef V4, tsp. of salt 1 lb. of sour apples % pt. of cider % cup of molasses % lb. of raisins % cup of sugar % lb. of dried currants % tsp. of ground cloves 1 tbsp. of chopped, sugared, % tsp. of ground cinnamon citron V4, tsp. of grated nutmeg 2 tbsps. of butter % cup of brandy % lb. of suet Preparation: The pie crust is prepared as in No. 16. The mince filling is prepared by cooking the lean beef in a little water, then removing fat and membranes, and chopping it fine. Apples are peeled, cored, chopped. Mix apples, meat, molasses, sugar, cloves, cinnamon, nutmeg, suet, chopped fine, cider, raisins, currants^ citron, butter, salt and brandy, put into the crust and bake 45 minutes. Remarks: This filling may be sufficient for 2 pies. The mince meat not used is kept in a sealed glass can. No. 25— ANOTHER KIND OF MINCE MEAT. Quantity for 4 Pies. 2 lbs. of Igan beef 1 tsp. of salt 1 lb. of beef suet % lb. of brown sugar 5 lbs. sour apples 1 cup of molasses 1 lb. of raisins 1 orange 2 lbs. of currants 1 lemon % lb. of minced citron % pt. of brandy 2 tsps. of all kinds of spiees Preparation: The meat is prepared as in No. 24. Apples, suet and citron are treated as given in No. 34 and the whole mixed vdth the spices, i. e., 1 teaspoonful of pulverized cinnamon, % teaspoonful of cloves, ^ teaspoonful of nutmeg, salt, sugar, molasses, raisins, currants, juice of orange and lemon and brandy. Stir it for 10 minutes, put it into a glass can and seal. No. 26— PIEPLANT PIE, RHUBARB. 1/3 lb. of cold butter % glass cold water