Cherry pies should be baked in a deep plate. Take the cherries from
the stalks, lay them in a plate, and sprinkle a little sugar, and
cinnamon, according to the sweetness of the cherries. Baked with a top
and bottom crust, three quarters of an hour.
WHORTLEBERRY PIE.
Whortleberries make a very good common pie, where there is a large
family of children. Sprinkle a little sugar and sifted cloves into
each pie. Baked in the same way, and as long, as cherry pies.
APPLE PIE.
When you make apple pies, stew your apples very little indeed; just
strike them through, to make them tender. Some people do not stew
them at all, but cut them up in very thin slices, and lay them in
the crust. Pies made in this way may retain more of the spirit of the
apple; but I do not think the seasoning mixes in as well. Put in sugar
to your taste; it is impossible to make a precise rule, because apples
vary so much in acidity. A very little salt, and a small piece of
butter in each pie, makes them richer. Cloves and cinnamon are both
suitable spice. Lemon-brandy and rose-water are both excellent. A
wine-glass full of each is sufficient for three or four pies.
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