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Classic
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page 157
small dish, or tart-pans, and the covers be baked on a tin cut out according to
your taste.
Apple Pie.
Pare and core the fruit, having wiped the outside; which, with the cores, boil
with a little water till it tastes well; strain, and put a little sugar, and a
bit of bruised cinnamon, and simmer again. In the mean time place the apples in
a dish, a paste being put round the edge; when one layer is in, sprinkle half
the sugar, and shred lemon-peel, and squeeze some juice, or a glass of cyder if
the apples have lost their spirit; put in the rest of the apples, sugar, and the
liquor that you have boiled. Cover with paste. You may add some butter when cut,
if eaten hot; or put quince-marmalade, orange-paste, or cloves, to flavour.
Hot Apple Pie.--Make with the fruit, sugar, and a clove, and put a bit of butter
in when cut open.
Cherry Pie
Should have a mixture of other fruit; currants or raspberries, or both.
Currant Pie
With or without raspberries.
Mince Pie.
Of scraped beef free from skin and strings, weigh 2lb., 4lb. of suet picked and
chopped, then add 6lb. of currants nicely cleaned and perfectly dry, 31b. of
chopped apples, the peel and juice of two lemons, a pint of sweet wine, a
nutmeg, a quarter of an ounce of cloves, ditto mace, ditto pimento, in finest
powder; press the whole into a deep pan when well mixed, and keep it covered in
a dry cool place.
Half the quantity is enough, unless for a very large family.
Have citron, orange, and lemon-peel ready, and put some of each in the pies when
made.
Mince Pies without Meat.
Of the best apples six pounds, pared, cored, and minced; of fresh suet, and
raisins stoned, each three pounds,
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