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Classic
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page 25
Observations.
All meat pies require a hotter and brisker oven than fruit pies, in good
cookeries, all raisins should be stoned.--As people differ in their tastes, they
may alter to their wishes. And as it is difficult to ascertain with precision
the small articles of spicery; every one may relish as they like, and suit their
taste.
Apple Pie.
Stew and strain the apples, to every three pints, grate the peal of a fresh
lemon, add cinnamon, mace, rose-water and sugar to your taste--and bake in paste
No. 3.
Every species of fruit such as peas, plums, rasberries, black berries may be
only sweetened, without spices--and bake in paste No. 3.
Currant Pies.
Take green, full grown currants, and one third their quantity of sugar,
proceeding as above.
A buttered apple Pie.
Pare, quarter and core tart apples, lay in paste No. 3. cover with the same;
bake half an hour, when drawn, gently raise the top crust, add sugar, butter,
cinnamon, mace, wine or rose-water q: s:
PUDDINGS.
A Rice Pudding.
One quarter of a pound rice, a stick of cinnamon, to a quart of milk (stired
often to keep from burning) and boil quick, cool and add half a nutmeg, 4 spoons
rose-water, 8 eggs; butter or puff paste a dish and pour the above composition
into it, and bake one and half hour.
No. 2. Boil 6 ounces rice in a quart milk, on a slow fire 'till tender, stir in
one pound butter, interim beet 14 eggs, add to the pudding when cold with sugar,
salt, rose-water and spices to your taste, adding raisins or currants bake as
No. 1.
No. 3. 8 spoons rice boiled in 2 quarts milk,
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