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Classic
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page 42
it with sweet spice, citron, orange, and lemon; fill and close the pie.
Apple Pie.
Stew and strain the apples, to every three pints, grate the peal of a fresh
lemon, add cinnamon, mace, rose-water and sugar to your taste -- and bake in
paste No. 3.
Every species of fruit, such as pears, plums, raspberry, black berries may only
be sweetened, without spices -- and bake in paste No. 3.
Currant Pies.
Take green, full grown currants, add one third their quantity of sugar,
proceeding as above.
A buttered apple Pie.
Pare, quarter and core tart apples, lay in paste No. 3 cover with the same; bake
half an hour, when drawn, gently raise the top crust, add sugar, butter,
cinnamon, mace, wine or rose-water.
To make an Apple or Pear Pie.
Make a good puff paste crust, lay some round the sides of the dish, pear and
quarter your apples, and take out the cores; lay a row of apples thick, throw in
half the sugar you intend for your pie; mince a GAP IN TEXT. Type: . Extent:
one word lemon-peel fine, throw in a few cloves, here and there one, then the
rest of your apples, and the rest of your sugar. You must sweeten to your
palate, and squeeze in a little lemon juice. Boil the peeling of the apples and
the cores in fair water, with a blade of mace till it is very good; strain it,
and boil the syrup with the sugar till it is rich; pour it into your pie, put on
your upper crust, and bake it. You may put in a little quince or marmalade, if
you please.
Thus make a pear pie, but don't put in any
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