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Classic
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page 208
make it quite sweet, and one cup of picked and seeded raisins. Flavor with
nutmeg and essence of lemon or vanilla. Bake lightly. Do not allow it to remain
in the oven long, as the milk will become watery and thus destroy the jelly-like
consistency of the custard. It is a nice and cheap dessert for children. The
raisins may be omitted if they are objectionable.
APPLE POT PIE
First, the pastry: Rub into a pint of flour a heaping spoonful of lard. Strew in
a little salt, and work it until the mass becomes numberless little globules and
balls. Then moisten with cold water, and press them together until they adhere,
and your pastry is made. It must not be kneaded or worked over at all. Let any
cook try this method, and he will find it the best and easiest way to make fine
leaf paste, and he will never again countenance the old rolling, larding,
butter-spreading system.
Now for the fruit: Pare, core and quarter one dozen apples. Put them in a baking
pan, with one large cup of sugar, one tablespoonful of spices, two of molasses
and one of butter; add water until the fruit is nearly covered, and put it in
the oven to bake and stew, and brown. When the apples begin to soften, dredge in
a little flour, for the juice, though plentiful, must not be watery. Roll out
the pastry. Cut the cover to suit the pan, and make the trimmings into
dumplings, which must be dropped at intervals among the fruit. Fold the pie
cover in half, make several oblique incisions for openings, lay it on and brown
it lightly. Serve on a dish like peach cobbler. Like that substantial dessert,
it may be eaten with cream.
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