Line a pie tin with pie crust (see p. 197), wet the edges of the crust with a little cold water, pare, core, and slice the apples, and arrange these in the tin. When this is done, sprinkle over the apples the sugar and nutmeg, and pour in the cold water; then cut a covering of the crust of the proper size, having rolled it to the thickness of one-third of an inch ; cover the pie with this, pressing it firmly together with the lining crust at the edges, and cutting two or three slits in the top with a knife, to permit the steam to escape while the pie is baking. This pie should be baked in a quick oven from twenty minutes to half an hour, according to the length of time the PEACH PIE CUSTARD PIE. 199 apples may require to be exposed to the heat before becom- ing soft. Peach Pie. — One quart of peaches, three ounces of sugar, three table-spooufuls of cream✪ Peach Pie. Line a pudding-dish with flaky crust (see p. 195), and cut also a round of the same, large enough to cover the top of the pudding-dish. Bake the crust lining and the covering upon flat baking-tins in a quick oven for fifteen minutes. "While these are baking, pare and slice the peaches, which must be very ripe, mix together the sugar and cream, and pour over them ; and when the crust is done, place the pre- pared peaches in the pie-dish, cover them over with the top crust, and place all in the oven for five minutes, in order that the fruit may steam through and the crust brown lightly upon the surface. NOTE. — When small fruits are to be made into pies, such as strawberries, raspberries, etc., they should be treated in the manner above laid down, as baking them with the crust causes them to lose flavour and freshness. Custard Pie. — Three eggs, three gills of milk, one ounce of sugar, one half tea-spoonful of grated nutmeg. Line a pie tin with the pie crust (see p. 197), and putting the eggs and sugar into a bowl, beat them together until the eggs become very light. Add to this the milk, and pour all into the crust-lined pie tin. Place the whole in a moder- ate oven, and bake the pie for half an hour. When done, grate over the surface the nutmeg, and serve cold or hot, as the taste may suggest, although custard pie should be cooled at once, if desired cold, as the crust soaks with standing and becomes unpalatable. Mince Pie. — Fourteen pounds of brown sugar, eight pounds of suet, eight pounds of raisins, eight pounds of cur- rants, one quarter pound of mixed spice, two pounds of citron, one half gallon of brandy, one table-spoonful of powdered ginger, one table-spoonful of powdered cinnamon✪ Mince Pie, 200 PIES AND PASTRIES. three ounces of apple, one half gill of cider, two ounces of lean boiled beef, two heaped table-spoonfuls of strawberry jam. To prepare the mince meat, which should stand at least one month before being used, skin first the suet, and chop it very finely. Seed the raisins, and chop these also very finely. Wash the currants well, and drying them thoroughly, chop these finely with the citron, which must first be cut in very thin slices. Place the chopped ingredients in a large bowl, mix them thoroughly together, and add to this the sugar, the mixed spice, cinnamon, and ginger, and stirring all well together, pour over the brandy, and stir all again until thoroughly saturated with the moisture.

AI-modernized reading of the original text

Line a pie tin with pie crust (see p. 197), wet the edges of the crust with a little cold water, pare, core, and slice the apples, and arrange these in the tin. When this is done, sprinkle over the apples the sugar and nutmeg, and pour in the cold water; then cut a covering of the crust of the proper size, having rolled it to the thickness of one-third of an inch ; cover the pie with this, pressing it firmly together with the lining crust at the edges, and cutting two or three slits in the top with a knife, to permit the steam to escape while the pie is baking. This pie should be baked in a quick oven from twenty minutes to half an hour, according to the length of time the PEACH PIE CUSTARD PIE. 199 apples may require to be exposed to the heat before becoming soft. Peach Pie. — One quart of peaches, three ounces of sugar, three table-spoonfuls of cream. Line a pudding-dish with flaky crust (see p. 195), and cut also a round of the same, large enough to cover the top of the pudding-dish. Bake the crust lining and the covering upon flat baking-tins in a quick oven for fifteen minutes. "While these are baking, pare and slice the peaches, which must be very ripe, mix together the sugar and cream, and pour over them ; and when the crust is done, place the prepared peaches in the pie-dish, cover them over with the top crust, and place all in the oven for five minutes, in order that the fruit may steam through and the crust brown lightly upon the surface. NOTE. — When small fruits are to be made into pies, such as strawberries, raspberries, etc., they should be treated in the manner above laid down, as baking them with the crust causes them to lose flavour and freshness. Custard Pie. — Three eggs, three gills of milk, one ounce of sugar, one half tea-spoonful of grated nutmeg. Line a pie tin with the pie crust (see p. 197), and putting the eggs and sugar into a bowl, beat them together until the eggs become very light. Add to this the milk, and pour all into the crust-lined pie tin. Place the whole in a moderate oven, and bake the pie for half an hour. When done, grate over the surface the nutmeg, and serve cold or hot, as the taste may suggest, although custard pie should be cooled at once, if desired cold, as the crust soaks with standing and becomes unpalatable. Mince Pie. — Fourteen pounds of brown sugar, eight pounds of suet, eight pounds of raisins, eight pounds of currants, one quarter pound of mixed spice, two pounds of citron, one half gallon of brandy, one table-spoonful of powdered ginger, one table-spoonful of powdered cinnamon, three ounces of apple, one half gill of cider, two ounces of lean boiled beef, two heaped table-spoonfuls of strawberry jam. To prepare the mince meat, which should stand at least one month before being used, skin first the suet, and chop it very finely. Seed the raisins, and chop these also very finely. Wash the currants well, and drying them thoroughly, chop these finely with the citron, which must first be cut in very thin slices. Place the chopped ingredients in a large bowl, mix them thoroughly together, and add to this the sugar, the mixed spice, cinnamon, and ginger, and stirring all well together, pour over the brandy, and stir all again until thoroughly saturated with the moisture.

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