Harper's cook book encyclopædia

For pies, cut a piece one-fourth as large as the pan, roll to the size, grease the pan, line with the paste, fill with the fruit, cover with crossed strips, glaze with egg, and bake in a good oven. For tarts, use about a third as much as of ordinary pie-crust, roll thin, line the greased forms, prick with a fork, glaze, and bake a golden brown. When cold, fill with apple sauce, cranberry, or other jelly, marmalade, or preserves drained of juice. For turnovers, roll out a piece of paste to three times its size, cut into squares of four inches, drop into each a spoonful of jam or of apple sauce mixed with chopped almonds and raisins, fold over into a triangle, press together the edges. glaze, and bake. Serve warm or cold, sprinkled with powdered sugar. Short Crust (a substitute for puff paste). — When puff paste cannot be had, pastry made according to any of the following recipes may be used instead. It should be made in a cool place and should be handled very lightly. A moderately heated oven will be required for baking it. No. I. Rub3ozs.of butter into I lb. of flour till it is as fine as possible ; add a pinch of salt and two table-spoonfuls of powdered loaf sugar, and make a smooth paste with two eggs beaten up with milk or cream. Roll out thin. No. 2. Rub 3 ozs. of butter into i lb. of flour, add a pinch of salt and a tablespoonful of powdered sugar, and beat the whole to a smooth paste with a quarter of a pint of boiling cream. No. 3. Rub 8 ozs. of butter into 1 lb. of flour ; and add a pinch of salt, two table-spoonfuls of powdered sugar, and as much milk as will make a firm, smooth paste. Apple Custard Pie. — Stew the apples with plenty of sugar and let them cool. Mix the yolks of six eggs with a full pint of the stewed apples, season with nutmeg and cinnamon. Add a quart of milk gradually, stirring well, then add the well-beaten whites of six eggs. This pie can be made with or without top crust, or with a crust in lattice. Apple Meringue Pie. — Pare and slice tart apples, stew and sweeten them, mash them smooth, and flavor with lemon-juice and a little nutmeg. Line a pie-plate with rich pie-crust, and fill it with the cooked apples. Put over the top of the apples a thick meringue. This pie is to be eaten cold. Apple Pie, Grated. — One quart of grated apples ; add to it % lb. of melted butter, Yz lb. of white sugar, cinnamon, or any other spice, yolks of eight eggs, beaten, then the beaten whites. Have the pie-dish lined with puff paste, fill up with the apple mixture, and bake. Apple Pie, Sliced Chocolate Cream Pie Another way : — Grate four or five tart apples ; mix the yolks of three eggs with half a cupful of granulated sugar ; add A flat teaspoonful of ground cinnamon, some chopped raisins, chopped almonds, some dried currants, and the grated rind of a lemon. Bake in a quick oven. When done, spread with a meringue made by beating the three whites with as many table-spoonfuls of powdered sugar until well thickened; return to the oven to brown, and serve cold.