The 3-6-5 cook book, for use 365 days in the year by Pechin Mary Shelley

Author:Pechin, Mary Shelley
Language: eng
Format: epub, pdf
Tags: Cookery, American
Publisher: Cleveland, Helman-Taylor Co.
Published: 1899-03-25T05:00:00+00:00

A FINE PIE CRUST. One pound of flour, one-half pound of butter; rub the flour and butter together while dry—add enough ice water to make a dough ; do not knead the dough, but roll it out with the rolling-pin four times. Let it stand two hours at least before baking. This will be crust enough for four pies with top crusts.

PIE CRUST FOR ONE PIE. One coffeecup of sifted flour, one-half coffeecup of lard or drippings, rubbed together with one-half teaspoonful of salt; cold water to moisten ; do not make the paste wet; roll out quickly.

APPLE CHEESE PIES. Mix together one-half pound of stewed apples, one-half pound of sugar, a little salt, juice of one lemon, four eggs. Line a pie plate with pastry and fill with the mixture, bake until brown.

APPLE MERINGUE. Stew some apples until soft, add one cup of sugar, a little salt and a little nutmeg, strain through a colander; when cold, fill the pie tins, which must be lined with pastry, and bake; as soon as the pie crust is baked, remove from oven. Whip the whites of three eggs until stiff, add three tablespoonfuls of sugar and put over the pie ; bake for a few moments, or until the meringue is firm.

APPLE PIE-1. Slice the apples in thin slices, cover the pie tin or plate with a crust, which rub over with the unbeaten white of an

egg. Put the apples on the crust, with one-half a cup of sugar, one-half saltspoonful of salt, a few bits of butter, one teaspoonful of flour and one teaspoonful of ground cinnamon ; then put on the upper crust, bake about forty minutes.

APPLE PIE-2.

Line a deep pie dish with pastry, cut the apples in thin slices, sprinkle them well with sugar, a little nutmeg, salt-spoonful of salt, and one tablespoonful of butter broken into bits; fill the dish and cover with pastry and bake slowly.

COCOANUT PATTIES.

Make some good puff paste; line some patty tins, grate one cocoanut; to one-half pound of the cocoanut add one-half pound of sugar, two tablespoonfuls of water or the milk from the nut, if it is absolutely fresh and sweet; stew the cocoanut for an hour or until it is tender, then cool it; when it is cool, add one teaspoonful of brandy, three eggs well beaten, and the rind and juice of one lemon. Fill the patty tins with the mixture and bake for fifteen minutes.

CUSTARD PIE.

Four eggs, one quart of milk, four tablespoonfuls of sugar, one-half teaspoonful of nutmeg, a little salt. Beat the yolks and sugar together, then add the milk, then the whites well beaten, the nutmeg and salt. Have the pie tins lined with pastry, pour in the custard and bake.

CHERRY PIE-i.

Line a pie plate with a good pie crust, fill the plate with ripe cherries stoned; sprinkle over them a cupful of sugar, a few bits of butter and a teaspoonful of flour. Cover with the upper crust, and bake.

CHERRY PIE-2.

Fill a deep pie

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