1095. Strawberry Pie.— Have a pie-plate lined as for 'pineapple
pie (No. 1087), lay in three-quarters of a pound of apple sauce (No. 1328),
arrange the strip around, then place it in the oven for thirty minutes only;
remove to the oven door, dredge profusely the strip with powdered sugar,
return to the oven, close the door, and leave it for two minutes to let the
sugar melt. Take it out, and let ,it get thoroughly cold, then, with a
spoon, remove half of the apple sauce, and fill the interior with a pint and
a half of well-picked and cleaned strawberries, mixed with two ounces of
powdered sugar. Spread two ounces of apple jelly✪ Strawberry Pie (No. 1327) evenly
over the strawberries, and serve.
1096. Raspberry Pie. — Have the pie prepared exactly the same as for
strawberry pie (No. 1095), and fill it with a pint and a half of well-picked
and cleaned raspberries mixed with two ounces of powdered sugar, and
spread evenly over the top two ounces of apple jelly✪ Raspberry Pie (No. 1327); then
serve.
1097. Blackberry Pie.— Blackberry pie is to be prepared exactly the
same as strawberry pie (No. 1095)4 only substituting a pint and a half of
well-picked and cleaned blackberries✪ Blackberry Pie for the strawberries.
1098. Cherry Pie. — Procure two pounds of fine, sound cherries; pick
off the stalks, then stone them with the hands, and place them in a vessel
with four ounces of powdered sugar✪ Cherry Pie, mixing well. Have ready a lined
pie-plate, fill it with the cherries, arrange the strip around, and proceed
the same as for pineapple pie (No. 1087), then serve.
1099. Pumpkin Pie. — Have a deep pie-plate, one and a half inches
deep by nine and a half wide ; line it with four ounces of pie-paste (No.
1077). Cut a two-pound piece off a sound pumpkin, peel it well with a
knife, remove the seeds and soft parts, then cut it into twelve pieces;
place them in a saucepan with three quarts of cold water, leave the pan
on the hot stove, and let cook for twenty-five minutes. Take from the
fire, put the pumpkin in a drainer, leaving it for one hour, then press out
the water thoroughly with the hand, and rub it through a sieve into
another vessel. Add two ounces of powdered sugar, and break in three
whole eggs; add a saltspoonful of ground cloves, a saltspoonful of ground
allspice, half a saltspoonful of salt, and the same quantity of cinnamon; mix
all together for two minutes, and pour in half a pint of cold milk✪ Pumpkin Pie, mixing
well again for one minute, then strain through a sieve into another vessel,
21
322
THE TABLE.
and use the preparation to fill up the pie-plate, then lay it carefully in a
moderate oven, and let bake for thirty minutes. Take it from the oven,
put aside to cool, and cut it into six equal parts ; dress them on a des-
sert dish with a folded napkin, sprinkle liberally with powdered sugar,
and serve.
The table
1889Page 263 · 5 recipe records on this page
Presented as published in 1889. 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
1095. Strawberry Pie.— Have a pie-plate lined as for 'pineapple pie (No. 1087), lay in three-quarters of a pound of apple sauce (No. 1328), arrange the strip around, then place it in the oven for thirty minutes only; remove to the oven door, dredge profusely the strip with powdered sugar, return to the oven, close the door, and leave it for two minutes to let the sugar melt. Take it out, and let ,it get thoroughly cold, then, with a spoon, remove half of the apple sauce, and fill the interior with a pint and a half of well-picked and cleaned strawberries, mixed with two ounces of powdered sugar. Spread two ounces of apple jelly (No. 1327) evenly over the strawberries, and serve.
1096. Raspberry Pie. — Have the pie prepared exactly the same as for strawberry pie (No. 1095), and fill it with a pint and a half of well-picked and cleaned raspberries mixed with two ounces of powdered sugar, and spread evenly over the top two ounces of apple jelly (No. 1327); then serve.
1097. Blackberry Pie.— Blackberry pie is to be prepared exactly the same as strawberry pie (No. 1095), only substituting a pint and a half of well-picked and cleaned blackberries for the strawberries.
1098. Cherry Pie. — Procure two pounds of fine, sound cherries; pick off the stalks, then stone them with the hands, and place them in a vessel with four ounces of powdered sugar, mixing well. Have ready a lined pie-plate, fill it with the cherries, arrange the strip around, and proceed the same as for pineapple pie (No. 1087), then serve.
1099. Pumpkin Pie. — Have a deep pie-plate, one and a half inches deep by nine and a half wide ; line it with four ounces of pie-paste (No. 1077). Cut a two-pound piece off a sound pumpkin, peel it well with a knife, remove the seeds and soft parts, then cut it into twelve pieces; place them in a saucepan with three quarts of cold water, leave the pan on the hot stove, and let cook for twenty-five minutes. Take from the fire, put the pumpkin in a drainer, leaving it for one hour, then press out the water thoroughly with the hand, and rub it through a sieve into another vessel. Add two ounces of powdered sugar, and break in three whole eggs; add a saltspoonful of ground cloves, a saltspoonful of ground allspice, half a saltspoonful of salt, and the same quantity of cinnamon; mix all together for two minutes, and pour in half a pint of cold milk, mixing well again for one minute, then strain through a sieve into another vessel,
and use the preparation to fill up the pie-plate, then lay it carefully in a moderate oven, and let bake for thirty minutes. Take it from the oven, put aside to cool, and cut it into six equal parts ; dress them on a dessert dish with a folded napkin, sprinkle liberally with powdered sugar, and serve.
Records on this page
Strawberry PieRaspberry PieBlackberry PieCherry PiePumpkin Pie