|
Classic
Cook Books
< last page | next page >
page 193
pour the cranberries over the apples and cover with a nice crust. Bake for an
hour to cook the apples.
PORK AND APPLE PIE
Make the crust in the usual manner (for many ways, see directions in this book),
spread it over a deep plate; cut nice fat salt pork very thin, and slice some
apples; place a layer of apples, then a layer of pork; sprinkle with allspice,
pepper, and sugar, between each layer; have three or four layers, and let the
last one be apples; sprinkle in sugar and spice; cover with a top crust, and
bake an hour. This is a plain and wholesome dish; when the family is large and
apples plentiful, it will be an economical way of giving the boys "apple pie."
MOLASSES PIE
Take one pint of molasses, beat into it three eggs and a large spoonful of
butter; pour the mixture into a rich crust, and bake.
A RICHER MOLASSES PIE
One cup of molasses, one cup of sugar, four eggs, and four tablespoonfuls of
butter. Mix together the sugar, butter and eggs, then stir in the molasses. Bake
in a rich crust.
HUCKLE OR WHORTLEBERRY PIE
Put a quart of picked huckleberries into a basin of water, take off whatever
floats; take up the berries by the handful; pick out all the stems and unripe
berries, and put the rest into a dish; line a buttered pie dish with a pie
paste; put in the berries half an inch deep,
< last page | next page >
Classic
Cook Books
|
