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Classic
Cook Books
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page 87
once, as they will keep for two months very readily when the weather is cold. If
you do not bake all at once, put what is left in a jar, cover the top with
melted suet, and over this put a piece of white paper, with a tea-cup of spirits
poured on the top; tie it up and keep it where it will not freeze. Where persons
have a large family, and workmen on a farm, these pies are very useful.
Rhubarb Pie.
Peel the stalks, cut them in small pieces, and stew them till very soft in a
little water; when done, mash and sweeten with sugar; set it away to cool; make
a puff paste, and bake as other pies. Some prefer it without stewing sugar over
them before the crust is put on. These pies will lose their fine flavor after
the first day. They take less sugar than gooseberries.
Peach Pie.
Take mellow cling-stone peaches, pare, but do not cut them; put them in a deep
pie plate lined with crust, sugar them well, put in a table-spoonful of water,
and sprinkle a little flour over the peaches; cover with a thick crust, in which
make a cut in the centre, and bake from three-quarters to one hour.
Sweet Potato Pie.
Boil the potatoes, skin and slice them; put a layer of potatoes and a layer of
good apples sliced thin in a deep dish; put potatoes and apples alternately till
the dish is filled, mix together wine, water, sugar, butter and nutmeg, and pour
over, cover it with crust, and bake as oyster pie.
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Classic
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