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Classic
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page 191
chopped and stoned raisins, the juice of four oranges and two lemons, with the
peel of one lemon chopped, and a wine-glass of brandy. Mix all carefully and put
in a cool place. Eat this pie hot, and when it is baked, put in a tablespoonful
of butter, but put none in the mixture.
MOCK MINCE PIES. VERY GOOD
Take six crackers, soak them in one and a half cups of warm water, add to them
one cup of good brown sugar, one cup of raisins, one cup of molasses, and
one-half cup of cider or strong vinegar. Beat in half a cup of butter, season
with a lemon and its rind, a nutmeg, one teaspoonful of cloves, and ground
cinnamon.
ORANGE PIE
To the juice and sliced pulp of two large oranges, add the grated yellow rind of
one orange. Beat the yolks of three eggs, with a cupful of sugar, and beat the
whites to a high froth and add to them a cup of milk. Mix all the above
together. Have ready a nice puff paste, and bake the mixture in it.
LEMON PIE
Grate the rind and express the juice of three lemons; rub together a cup and a
half of powdered sugar and three tablespoonfuls of butter; beat up the yolks of
four eggs, and add to the butter and sugar, lastly the lemon; bake on a rich
puff paste without an upper crust. While the pie is baking beat up the whites of
the four eggs with powdered loaf sugar, spread it over the top of the pie when
done; then set back in the oven a few moments to brown lightly.
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