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Classic
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page 143
two eggs, and half a pint of cream, with a little nutmeg, sweetened with sugar;
take off the lid, and pour in the cream. Cut the crust in little three cornered
pieces, stick them about the pie, and send it to table.
To make a Cherry, Plumb, or Gooseberry Pie.
Make a good crust, lay a little round the sides of your dish, throw sugar at the
bottom, and lay in your fruit, with sugar on the top. A few red currants will do
well with them; put on your lid, and bake it in a slack oven.
Make a plumb pie the same way,
and also a gooseberry pie. If you would have it red, let it stand a good while
in the oven after the bread is drawn. A custard is very good with the gooseberry
pie.
To make Tarts of divers Kinds.
If you propose to make them in patty-pans, first butter them well, and then put
a thin crust all over them, in order to your taking them out with the greater
ease; but if you make use of either glass or china dishes, add no crust but the
top one. Strew a proper quantity of fine sugar at the bottom; and after that lay
in your fruit, of what sort soever, as you think most proper, and strew a like
quantity of the same sugar over them. Then put your lid on, and let them be
baked in a slack oven. If you make tarts of apples, pears,
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