Take out the soft inside, and fill
with sweetmeats for dessert, or with minced chicken or oysters prepared as
on p. 140.
GRANDMOTHER'S APPLE PIE.
Line a deep pie-plate with plain paste. Pare sour apples,--greenings are
best; quarter, and cut in thin slices. Allow one cup of sugar, and quarter
of a grated nutmeg mixed with it. Fill the pie-plate heaping full of the
sliced apple, sprinkling the sugar between the layers. It will require not
less than six good-sized apples. Wet the edges of the pie with cold water;
lay on the cover, and press down securely, that no juice may escape. Bake
three-quarters of an hour, or a little less if the apples are very tender.
No pie in which the apples are stewed beforehand can compare with this in
flavor. If they are used, stew till tender, and strain. Sweeten and flavor
to taste. Fill the pies, and bake half an hour.
DRIED-APPLE PIES.
Wash one pint of dried apples, and put in a porcelain kettle with two
quarts of warm water. Let them stand all night. In the morning put on the
fire, and stew slowly for an hour. Then add one pint of sugar, a
teaspoonful of dried lemon or orange rind, or half a fresh lemon sliced,
and half a teaspoonful of cinnamon. Stew half an hour longer, and then use
for filling the pies.
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