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Classic
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page 43
quince. You may butter them when they come out of the oven, or beat up the yolks
of two eggs, and half a pint of cream, with a little nutmeg, sweetened with
sugar; take off the lid, and pour in the cream. Cut the crust in little three
cornered pieces, stick them about the pie, and send it to table.
To make a Cherry, Plumb or Gooseberry Pie.
Make a good crust, lay a little round the sides of your dish, throw sugar at the
bottom, and lay in your fruit, with sugar on the top. A few red currants will do
well with them; put on your lid, and bake it in a slack oven.
Make a plumb pie the same way, and also a gooseberry pie. If you would have it
red, let it stand a good while in the oven after the bread is drown. A custard
is very good with the gooseberry pie.
To make Apple Tart or Pear Tart.
Pare them first, then cut them into quarters, and take the cores out; in the
next place cut each quarter across again; throw them so prepared into a
sauce-pan, with no more water in it than will just cover the fruit; let them
simmer over a slow fire till they are perfectly tender. Before you set your
fruit on the fire, take care to put a good large piece of lemon-peel into the
water. Have the patty-pans in readiness, and strew fine sugar at the bottom;
then lay in the fruit, and cover them with as much of the same sugar as you
think convenient. Over each tart pour a teaspoonful of lemon-juice, and three
spoonfuls of the liquor in which they are boiled. Then lay the lid over them,
and put them into a slack oven.
If the tarts be made of apricots, you must neither pare them, nor cut them,
nor stone them,
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Classic
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