Currant Tarts. — Line pie-plates or
patty-pans with a good pastry. Stem
ripe currants, and fill the pans with
them, sugaring them plentifully.
Bake without a top cnist. If you pre-
fer, you can make a lattice-work of
strips of paste over the top of the pie.
Or you may make your tarts in the
English fashion, with no bottom
crust, but with one on top. In that
case, heap the fruit towards the mid-
dle of a deep pie-dish, lay a strip of
paste around the edge of the dish,
pinch this and the edge of the top crust
closely together to prevent the escape
of the juice, and make a cut in the mid-
dle of the crust to allow the steam to
escape.
Custard Pie. — Beat the yolks apd
whites of four eggs separately. Add
255
Fruit Pasties
PIES, ETC . Gooseberries for Tarts
the yolks to four table-spoonfuls of
sugar, beat light, and then add one
quart of milk and the frothed whites
of the eggs. Line a pan with paste,
pour in the mixture, and bake.
Another way : — Let three pints of
milk come to a boil, and then stir in
two table - spoonfuls of corn -starch,
which has been moistened with water.
Let it boil up and then remove from the
fire, and, when cool, stir in six table-
spoonfuls of sugar, two teaspoonfuls
of almond essence, the yolks of four
eggs and the whites of two✪ Custard Pie. Bake in
pan lined with plain paste, and as
soon as done cover with a meringue
flavored with vanilla, and serve at
once.
Fruit Pasties or Turnovers. — Boil
down fruit of any kind with a little
sugar and let it get cold. Take I
lb. of puff paste,✪ Fruit Pasties or Turnovers cut it into as many
pieces as you require pasties, roll out
in a circular form, and put the fruit on
one half ; turn the other half over on
the fruit and pinch the edge, which
should be first wet with white of
egg. Raw fruit may be used, but in
this case the paste must be thicker,
and not quite so rich. Time for fruit
pasties, twenty minutes.
Fruit Pies. — Apples and peaches
must be peeled and sliced thin and
sugared ; berries of all kinds first
dusted with flour and then sugared ;
rhubarb and preserves drained of most
of the juice ; and cranberries cooked
with si; gar, strained, and cooled into
jelly before they can be filled into
the pies. The oven must be clear and
steady, but not hot enough to bake
the crust before the fruit is sufficiently
cooked. Remove all pies from the
pans while hot to the dishes upon
which they are to be served.
Preserved fruits ought not to be
baked long ; indeed, those that have
been preserved with their full propor-
tion of sugar require no baking. Bake
the crust in a tin shape, and add the
fruit afterwards ; or put the fruit in a
small dish or tart-pan, and bake the
covers on a tin, cut according to taste.
Page 286 · 3 recipe records on this page
Presented as published in 1902. 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
Currant Tarts. — Line pie-plates or patty-pans with a good pastry. Stem ripe currants, and fill the pans with them, sugaring them plentifully. Bake without a top cnist. If you prefer, you can make a lattice-work of strips of paste over the top of the pie. Or you may make your tarts in the English fashion, with no bottom crust, but with one on top. In that case, heap the fruit towards the middle of a deep pie-dish, lay a strip of paste around the edge of the dish, pinch this and the edge of the top crust closely together to prevent the escape of the juice, and make a cut in the middle of the crust to allow the steam to escape.
Custard Pie. — Beat the yolks and whites of four eggs separately. Add
Fruit Pasties
PIES, ETC . Gooseberries for Tarts
the yolks to four table-spoonfuls of sugar, beat light, and then add one quart of milk and the frothed whites of the eggs. Line a pan with paste, pour in the mixture, and bake.
Another way : — Let three pints of milk come to a boil, and then stir in two table - spoonfuls of corn -starch, which has been moistened with water. Let it boil up and then remove from the fire, and, when cool, stir in six tablespoonfuls of sugar, two teaspoonfuls of almond essence, the yolks of four eggs and the whites of two. Bake in pan lined with plain paste, and as soon as done cover with a meringue flavored with vanilla, and serve at once.
Fruit Pasties or Turnovers. — Boil down fruit of any kind with a little sugar and let it get cold. Take I lb. of puff paste, cut it into as many pieces as you require pasties, roll out in a circular form, and put the fruit on one half ; turn the other half over on the fruit and pinch the edge, which should be first wet with white of egg. Raw fruit may be used, but in this case the paste must be thicker, and not quite so rich. Time for fruit pasties, twenty minutes.
Fruit Pies. — Apples and peaches must be peeled and sliced thin and sugared ; berries of all kinds first dusted with flour and then sugared ; rhubarb and preserves drained of most of the juice ; and cranberries cooked with sugar, strained, and cooled into jelly before they can be filled into the pies. The oven must be clear and steady, but not hot enough to bake the crust before the fruit is sufficiently cooked. Remove all pies from the pans while hot to the dishes upon which they are to be served.
Preserved fruits ought not to be baked long ; indeed, those that have been preserved with their full proportion of sugar require no baking. Bake the crust in a tin shape, and add the fruit afterwards ; or put the fruit in a small dish or tart-pan, and bake the covers on a tin, cut according to taste.
Records on this page
Custard PieCurrant TartsFruit Pasties or Turnovers