If your
apples lack spirit, grate in a whole lemon.
CUSTARD PIE.
It is a general rule to put eight eggs to a quart of milk, in making
custard pies; but six eggs are a plenty for any common use. The
milk should be boiled and cooled before it is used; and bits of
stick-cinnamon and bits of lemon-peel boiled in it. Sweeten to your
taste with clean sugar; a very little sprinkling of salt makes them
taste better. Grate in a nutmeg. Bake in a deep plate. About 20
minutes are usually enough. If you are doubtful whether they are done,
dip in the handle of a silver spoon, or the blade of a small knife; if
it come out clean, the pie is done. Do not pour them into your plates
till the minute you put them into the oven; it makes the crust wet
and heavy. To be baked with an under crust only. Some people bake the
under crust a little before the custard is poured in; this is to keep
it from being clammy.
CRANBERRY PIE.
Cranberry pies need very little spice. A little nutmeg, or cinnamon,
improves them. They need a great deal of sweetening. It is well to
stew the sweetening with them; at least a part of it.
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