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Classic
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page 115
meat from the bottom, and add some brandy to the quantity you use.
PUMPKIN PIE.
Stew a rich, sweet pumpkin, pass it through a sieve. Take five eggs, beat them
well with two tea-cupsful of sugar, half a pound of butter, a little salt, half
a nutmeg, two tea-spoonsful of essence of lemon; beat this well, then thicken it
with pumpkin, and bake it on puff-paste.
PEACH PIE.
Slice some nice, ripe peaches, very thinly, put them in a dish, and sprinkle
them with sugar; let them stand an hour; have ready some rich puff-paste, line
your plates neatly, and fill them full; add some more sugar, and bake them in
half an hour.
RHUBARB PIES.
Peel the rhubarb, and cut it up in very small pieces; to a quart of these, add a
quart of sugar, put them in a saucepan, stew them well, perfectly soft, then add
a gill of brandy, an ounce of butter, half a nutmeg; mash them up well; have
your plates lined with paste, pour in the fruit, and, instead of a lap crust,
ornament it with twisted bits of paste. Bake it quickly.
APPLE PIE.
Take twelve apples, pare and cut them from the core, into a stewpan, with a very
small quantity of
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