Pick out all the stems and wash one quart of berries; line a pie dish
with paste, put in the berries two-thirds of an inch deep; cover with two-
thirds of a teacupful of brown sugar; sprinkle a teaspoonful of flour over, a
little salt✪ Huckleberry Pie; cover the pie, cut a slit in the center, press the two crusts
together around the edge and bake in a quick oven for forty minutes.
J. A. C.
BLACKBERRY PIE.
Pick the berries clean, wash in cold water and make as directed fot-
huckleberries. W. I. L.
GREEN GRAPE PIE.
Make the same as huckleberry only use more sugar (brown). You
would scarcely believe it but green grapes make a fine pie. M. A. R.
GRAPE OR CRAB-APPLE MARMALADE PIE.
Stew the grapes and remove the skins and seeds by pressing through
a colander. Add sugar in proportion of two cups of grape pulp to one of
sugar✪ Grape or Crab-Apple Marmalade Pie. Have ready a pie tin with under crust. Pour in to a depth of one-
half of an inch, cover with strips of crust and bake; very good.
F. R. A.
CURRANT PIE.
Butter a pie plate and line with rich paste rolled quite thin; fill with
ripe, red currants not previously cooked; sprmkle plentifully with sugar,
dredge in a little flour, and put in two tablespoonfuls of water✪ Currant Pie; wet the
edge of the paste and cover with top crust, slit in center, press the edges
well together and bake forty minutes. Green currant pie is excellent
made the same way with a little additional sugar. H. E. R.
LEMON PIE (PLAIN).
Bake to a nice brown an under crust made of Ko-nut, not lard — see
Part II. — and fill with the following dressing: One pint of water put on
the stove in a double boiler; add a pinch of salt, butter the size of a wal-
nut, one full cup of sugar, yolk of one &gg, and juice of one lemon✪ Lemon Pie (Plain). Let it
come to a boil and stir in a little corn-starch previously dissolved in cold
water, only thick enough for a rich cream. Spread over with the white
of one ^gg beaten to a stiff froth and slightly sweetened. Place in the
oven to brown. This is a plain, healthy, and easily made pie. It will hurt
no one. H. U. B.
2Qg PASTRY, PIES AND TARTS
LEMON PIE— No. 2.
A lemon pie that is just rich enough to be enjoyable, is made by put-
ting the crust intended for it into a deep plate. Stir one tablespoonful of
corn-starch into a little cold water, add a cup of boiling water, let all boil,
then add seven tablespoonfuls of sugar, the well-beaten yolks of four
eggs and the grated rind and the juice of two lemons and bake. While
this pie is baking beat the whites of the four eggs and one heaping table-
spoonful of pulverized sugar to a stiff froth; when the pie is baked spread
this smoothly over the top, then set in the oven for two or three minutes;
this is long enough to give it the desired golden brown color.
May Johnson.
LEHON PIE— No. 3.
For two pies grate the rinds and use the juice of three large lemons,
stir one-half cup of butter and two cups of sugar✪ Lemon Pie No. 3 to a cream, then add
four eggs well beaten, then the lemons beat well again, and bake with an
under crust. Mrs. S. D. Hillier.
SLICED LEMON PIE. ✪ Sliced Lemon Pie
Page 150 · 8 recipe records on this page
Presented as published in 1917. 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
Pick out all the stems and wash one quart of berries; line a pie dish with paste, put in the berries two-thirds of an inch deep; cover with twothirds of a teacupful of brown sugar; sprinkle a teaspoonful of flour over, a little salt; cover the pie, cut a slit in the center, press the two crusts together around the edge and bake in a quick oven for forty minutes.
J. A. C. BLACKBERRY PIE.
Pick the berries clean, wash in cold water and make as directed for huckleberries. W. I. L.
GREEN GRAPE PIE.
Make the same as huckleberry only use more sugar (brown). You would scarcely believe it but green grapes make a fine pie. M. A. R.
GRAPE OR CRAB-APPLE MARMALADE PIE.
Stew the grapes and remove the skins and seeds by pressing through a colander. Add sugar in proportion of two cups of grape pulp to one of sugar. Have ready a pie tin with under crust. Pour in to a depth of onehalf of an inch, cover with strips of crust and bake; very good.
F. R. A. CURRANT PIE.
Butter a pie plate and line with rich paste rolled quite thin; fill with ripe, red currants not previously cooked; sprinkle plentifully with sugar, dredge in a little flour, and put in two tablespoonfuls of water; wet the edge of the paste and cover with top crust, slit in center, press the edges well together and bake forty minutes. Green currant pie is excellent made the same way with a little additional sugar. H. E. R.
LEMON PIE (PLAIN).
Bake to a nice brown an under crust made of Ko-nut, not lard — see Part II. — and fill with the following dressing: One pint of water put on the stove in a double boiler; add a pinch of salt, butter the size of a walnut, one full cup of sugar, yolk of one egg, and juice of one lemon. Let it come to a boil and stir in a little corn-starch previously dissolved in cold water, only thick enough for a rich cream. Spread over with the white of one egg beaten to a stiff froth and slightly sweetened. Place in the oven to brown. This is a plain, healthy, and easily made pie. It will hurt no one. H. U. B.
LEMON PIE— No. 2.
A lemon pie that is just rich enough to be enjoyable, is made by putting the crust intended for it into a deep plate. Stir one tablespoonful of corn-starch into a little cold water, add a cup of boiling water, let all boil, then add seven tablespoonfuls of sugar, the well-beaten yolks of four eggs and the grated rind and the juice of two lemons and bake. While this pie is baking beat the whites of the four eggs and one heaping tablespoonful of pulverized sugar to a stiff froth; when the pie is baked spread this smoothly over the top, then set in the oven for two or three minutes; this is long enough to give it the desired golden brown color.
May Johnson. LEMON PIE— No. 3.
For two pies grate the rinds and use the juice of three large lemons, stir one-half cup of butter and two cups of sugar to a cream, then add four eggs well beaten, then the lemons beat well again, and bake with an under crust. Mrs. S. D. Hillier.
SLICED LEMON PIE.
Records on this page
Green Apple PieHuckleberry PieGrape or Crab-Apple Marmalade PieCurrant PieLemon Pie (Plain)Lemon Pie No. 3Lemon Pie No. 2Sliced Lemon Pie