Valuable cooking receipts by Murray Thomas Jefferson

Author:Murray, Thomas Jefferson. [from old catalog]
Language: eng
Format: epub, pdf
Tags: Cookery, American, cbk
Publisher: New York, G. W. Harlan
Published: 1880-03-25T05:00:00+00:00

of the pie-plate and lay a thin strip all round. Pare, core, and slice the apples ; lay them on the paste with a little sugar, the juice of half a lemon ; flavor with nutmeg. Lay a top crust over the fruit, and bake nearly three-quarters of an hour.

Apple Meringue Pie. —Prepare the pie as in the foregoing receipt, omitting the upper crust, and while the pie is baking prepare a meringue by beating up the whites of three eggs with three ounces of powdered sugar to a stiff broth ; spread two-thirds of the mixture over the fire, and put the other third into a paper funnel or cornucopia, and by squeezing it decorate the pie according to fancy ; dust sugar over it. Return it to the oven to set the meringue.

Apple-Custard Pie. —Beat up six eggs with a cupful of sugar ; add them to three cupfuls of stewed apples (cold), and add gradually a quart of milk to the mixture; season with nutmeg; cover the pie-plate with a good crust, with the edge neatly arranged; fill the pie with the custard, and bake.

Mince-meat for Pie. —Shred and chop very fine two pounds of beef-suet; by dredging the suet occasionally with flour it chops more easily and does not clog ; boil slowly, but thoroughly, two pounds of lean round of beef and chop fine (mix all the ingredients as they are prepared) ; stone and cut fine two pounds of raisins ; wash and pick two pounds of currants ; cut fine half a pound of citron ; chop two pounds of apples, weighing them after they have been peeled and cored; a tablespoonful of salt, a teaspoonful of ground cinnamon, a grated nutmeg, a saltspoonful of allspice, half as much cloves, half an ounce of essence of almonds, a pint of brandy, and a pint of cider. This may be kept in a cool place all winter. If too dry add more cider.

Manufacturers are competing w r ith each other in the preparation of mince-meat to such an extent that it is no longer economy to prepare your mince-meat at home. Most of our first-class hotels use the "Thanksgiving Brand,*' a genu-

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