Pastry. 195
be nicely strained, and then put in cold as jelly.
To make the jelly clear, you may give it a boil
with the whites of two eggs, after taking away
the meat, and then run it through a fine lawn
sieve.
Giblet Pie — Some goose or duck giblets,
water, onion, black pepper, a bunch of sweet
herbs, a large teacupf ul of cream, sliced potatoes,
plain crust, salt✪ Giblet Pie.
Line the edge of a pie dish with a plain crust.
Stew the giblets in a small quantity of water
with the seasoning till nearly done. Let them
grow cold, and, if not enough to fill the dish, lay
a beef, veal or two or three mutton steaks at the
bottom. Add the giblets that the liquor was
boiled in. Lay slices of cold potatoes on the
top and cover with the crust; bake for 1)^ hours
in a brisk oven.
Lemon Pie (l) — Crust, 1 lemon, 1}^ cups
white sugar, 1 cup water, a piece of butter the
size of an egg, 1 tablespoonful flour, 1 egg✪ Lemon Pie.
Make your crust as usual; cover your pie-tins
(I use my jelly-cake tins) and bake exactly as for
tart crusts. If you make more than you need,
never mind, they will keep. While they are
baking, if they rise in the center, take a fork and
open the crust to let the air out. Now make the
filling as follows: For one pie take a nice lemon
and grate ofif the outside, taking care to get only
the yellow; the white is bitter. Squeeze out all
the juice; add white sugar, water and butter.
Put in a basin on the stove. When it boils stir
in the flour, and the yolk of one eg^i beaten
smooth with a little water. When it boils thick
take off the stove and let it cool. Fill vour pie
crust with this. Beat the white of an egg stiff,
add a heaping tablespoonful of sugar; pour over
the top of the pie. Brown carefully in the oven.
196 White Ribbon Cook Booh.
Lemon Pie (2) — One cup sugar, 1 table-
spoonful butter, 1 egg, 1 lemon, juice and rind,
1 teacupful boiling water and 1 tablespoonful
corn-starch.
Dissolve the corn-starch in a little cold water,
then stir it into the boiling water; cream the
butter and sugar, then pour over them the hot
mixture; cool, add the lemon juice, rind and
beaten egg\ bake with or without upper crust.
Peach Pie — Puff or short crust, peaches,
>- Jgar.
Line a dish with a nice crust, skin the peaches,
remove the stones, and put the fruit into the
dish, with a little sugar and water. Cover with
crust and bake a golden brown.
Rhubarb Pie — Rhubarb, a little lemon peal,
sugar, water, short crust.
Use a deep pie dish, wipe the stalks with a
clean, damp cloth, cut into pieces about an inch
in length, mince the lemon peel, line the edge of
the dish with the crust, then fill the dish with
rhubarb, sugar and lemon, adding a cup of
water. Cover with crust, making a hole in the
middle. Bake about ^ of an hour.
Gooseberry Pie — Top and tail the berries,
line the edge of a deep dish with short crust.
Put the berries into it with at least 6 ounces of
moist sugar and a little water. Cover with upper
crust and bake from 3^ to ^ of an hour.
Damson Pie — Damsons, 3^ lb. moist sugar,
crust.
Line the edge of a deep dish with crust, place
a small cap in the middle, fill the dish with the
fruit, sprinkling the sugar over; cover with crust
and bake about ^ of an hour. If puff paste is
used, just before it is done remove from the oven
and brush over with the white of an egg, beaten
✪ Coconut Pie
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Pastry. 195
be nicely strained, and then put in cold as jelly.
To make the jelly clear, you may give it a boil
with the whites of two eggs, after taking away
the meat, and then run it through a fine lawn
sieve.
Giblet Pie — Some goose or duck giblets,
water, onion, black pepper, a bunch of sweet
herbs, a large teacupf ul of cream, sliced potatoes,
plain crust, salt.
Line the edge of a pie dish with a plain crust.
Stew the giblets in a small quantity of water
with the seasoning till nearly done. Let them
grow cold, and, if not enough to fill the dish, lay
a beef, veal or two or three mutton steaks at the
bottom. Add the giblets that the liquor was
boiled in. Lay slices of cold potatoes on the
top and cover with the crust; bake for 1)^ hours
in a brisk oven.
Lemon Pie (l) — Crust, 1 lemon, 1}^ cups
white sugar, 1 cup water, a piece of butter the
size of an egg, 1 tablespoonful flour, 1 egg.
Make your crust as usual; cover your pie-tins
(I use my jelly-cake tins) and bake exactly as for
tart crusts. If you make more than you need,
never mind, they will keep. While they are
baking, if they rise in the center, take a fork and
open the crust to let the air out. Now make the
filling as follows: For one pie take a nice lemon
and grate ofif the outside, taking care to get only
the yellow; the white is bitter. Squeeze out all
the juice; add white sugar, water and butter.
Put in a basin on the stove. When it boils stir
in the flour, and the yolk of one eg^i beaten
smooth with a little water. When it boils thick
take off the stove and let it cool. Fill vour pie
crust with this. Beat the white of an egg stiff,
add a heaping tablespoonful of sugar; pour over
the top of the pie. Brown carefully in the oven.
196 White Ribbon Cook Booh.
Lemon Pie (2) — One cup sugar, 1 table-
spoonful butter, 1 egg, 1 lemon, juice and rind,
1 teacupful boiling water and 1 tablespoonful
corn-starch.
Dissolve the corn-starch in a little cold water,
then stir it into the boiling water; cream the
butter and sugar, then pour over them the hot
mixture; cool, add the lemon juice, rind and
beaten egg\ bake with or without upper crust.
Peach Pie — Puff or short crust, peaches,
>- Jgar.
Line a dish with a nice crust, skin the peaches,
remove the stones, and put the fruit into the
dish, with a little sugar and water. Cover with
crust and bake a golden brown.
Rhubarb Pie — Rhubarb, a little lemon peal,
sugar, water, short crust.
Use a deep pie dish, wipe the stalks with a
clean, damp cloth, cut into pieces about an inch
in length, mince the lemon peel, line the edge of
the dish with the crust, then fill the dish with
rhubarb, sugar and lemon, adding a cup of
water. Cover with crust, making a hole in the
middle. Bake about ^ of an hour.
Gooseberry Pie — Top and tail the berries,
line the edge of a deep dish with short crust.
Put the berries into it with at least 6 ounces of
moist sugar and a little water. Cover with upper
crust and bake from 3^ to ^ of an hour.
Damson Pie — Damsons, 3^ lb. moist sugar,
crust.
Line the edge of a deep dish with crust, place
a small cap in the middle, fill the dish with the
fruit, sprinkling the sugar over; cover with crust
and bake about ^ of an hour. If puff paste is
used, just before it is done remove from the oven
and brush over with the white of an egg, beaten