1100. Custard Pie. — Put four ounces of powdered sugar into a ves- sel ; break in five whole eggs, and with a pastry whip beat together for three minutes. Add one quart of cold milk, and flavor with a teaspoonful of lemon essence✪ Custard Pie ; mixing well together for two minutes longer ; strain through a sieve into another vessel. Have a deep pie-plate lined exactly the same as for pumpkin pie (No. 1099), and fill it with the above prepa- ration. Place it in a moderate oven, and let bake for thirty minutes, then remove, and let get thoroughly cold ; cut the pie into six equal pieces, and with the blade of a knife dress them onto a dessert-dish with a folded napkin, and serve. 1101. Coeoanut Pie. — Prepare and proceed exactly the same as for custard pie (No. noo), and when fil^d, before placing it in the oven, spread evenly over six ounces of dried cocoanut ; baking and serving it exactly the same. 1102. Lemon Cream Pie, Meringue. — Boil one pint of water in a saucepan ; put in another vessel four ounces of powdered sugar, mix in one ounce of corn-starch, grate in the rind of a sound lemon, squeezing in the juice, and mingle well together with the spatula for one minute. Break in two whole eggs, beat all together for one minute, and add it to the boiling water in the pan, stirring sharply with a wire whip until it comes, to a boil ; then take from off the fire. Have ready a lined, flat pie- plate as for mince pie (No. 1082), put it in the oven, and let it bake for ten minutes, so that the crust gets a good golden color. Remove from the oven, and pour the preparation into it, then let it get thoroughly cold. Beat in a copper basin three egg whites to a stiff froth, using a wire pastry- whip; mix in three ounces of powdered sugar✪ Lemon Cream Pie, Meringue, and with a spoon lay half of it over the pie, using a knife to flatten it evenly on the top and sides. Slide down a fancy tube (No. 3) into a pastry-bag (No. 1079), and pour the rest of the froth into it, then decorate the top of the pie artisti- cally, laying it in any fanciful design. Sprinkle plenty of sugar over, place it in a slow oven for ten minutes to let get a pale brown color, then remove it, put it away to cool, slide it carefully onto a dessert-dish, and send to the table. 1103» Apple Pie9 Meringue. — Butter and line a pie-plate as for mince pie (No. 1082); put in a vessel one pound of apple sauce (No. 1328), one ounce of powdered sugar, and one ounce of corn-starch. Mix well for one minute, then grate in the rind of a sound lemon, squeezing in the juice as well ; add half a saltspoonful of grated nutmeg✪ Apple Pie, Meringue, and mix the whole well together for two minutes, then with this fill the pie-plate. Place it in the oven, and let bake for twenty minutes ; remove, let get thoroughly cold, and finish the same as for lemon pie, meringuS (No. 1102), serving it as for the above.

AI-modernized reading of the original text

1100. Custard Pie. — Put four ounces of powdered sugar into a vessel ; break in five whole eggs, and with a pastry whip beat together for three minutes. Add one quart of cold milk, and flavor with a teaspoonful of lemon essence ; mixing well together for two minutes longer ; strain through a sieve into another vessel. Have a deep pie-plate lined exactly the same as for pumpkin pie (No. 1099), and fill it with the above preparation. Place it in a moderate oven, and let bake for thirty minutes, then remove, and let get thoroughly cold ; cut the pie into six equal pieces, and with the blade of a knife dress them onto a dessert-dish with a folded napkin, and serve. 1101. Cocoanut Pie. — Prepare and proceed exactly the same as for custard pie (No. noo), and when filled, before placing it in the oven, spread evenly over six ounces of dried cocoanut ; baking and serving it exactly the same. 1102. Lemon Cream Pie, Meringue. — Boil one pint of water in a saucepan ; put in another vessel four ounces of powdered sugar, mix in one ounce of corn-starch, grate in the rind of a sound lemon, squeezing in the juice, and mingle well together with the spatula for one minute. Break in two whole eggs, beat all together for one minute, and add it to the boiling water in the pan, stirring sharply with a wire whip until it comes, to a boil ; then take from off the fire. Have ready a lined, flat pieplate as for mince pie (No. 1082), put it in the oven, and let it bake for ten minutes, so that the crust gets a good golden color. Remove from the oven, and pour the preparation into it, then let it get thoroughly cold. Beat in a copper basin three egg whites to a stiff froth, using a wire pastry- whip; mix in three ounces of powdered sugar, and with a spoon lay half of it over the pie, using a knife to flatten it evenly on the top and sides. Slide down a fancy tube (No. 3) into a pastry-bag (No. 1079), and pour the rest of the froth into it, then decorate the top of the pie artistically, laying it in any fanciful design. Sprinkle plenty of sugar over, place it in a slow oven for ten minutes to let get a pale brown color, then remove it, put it away to cool, slide it carefully onto a dessert-dish, and send to the table. 1103. Apple Pie, Meringue. — Butter and line a pie-plate as for mince pie (No. 1082); put in a vessel one pound of apple sauce (No. 1328), one ounce of powdered sugar, and one ounce of corn-starch. Mix well for one minute, then grate in the rind of a sound lemon, squeezing in the juice as well ; add half a saltspoonful of grated nutmeg, and mix the whole well together for two minutes, then with this fill the pie-plate. Place it in the oven, and let bake for twenty minutes ; remove, let get thoroughly cold, and finish the same as for lemon pie, meringue (No. 1102), serving it as for the above.

Records on this page

Custard PieLemon Cream Pie, MeringueApple Pie, Meringue

The table