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Classic
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page 291
sugar, the juice and pulp of one lemon, half a lemon-rind grated, and a little
nutmeg; line the pie-plate with half puff-paste, pour in the mixture, cover with
the paste, and bake half an hour.
These are proportions for one pie.
APPLE AND PEACH MERINGUE PIE.
Stew the apples or peaches and sweeten to taste. Mash smooth and season with
nutmeg. Fill the crusts and bake until just done. Put on no top crust. Take the
whites of three eggs for each pie, and whip to a stiff froth, and sweeten with
three tablespoonfuls of powdered sugar. Flavor with rose-water or vanilla; beat
until it will stand alone; then spread it on the pie one-half to one inch thick;
set it back into the oven until the meringue is well "set." Eat cold.
COCOANUT PIE. No. I.
One-half cup dessicated cocoanut, soaked in one cupful of milk, two eggs, one
small cupful of sugar, butter the size of an egg. This is for one small-sized
pie. Nice with a meringue on top.
COCOANUT PIE. No. 2.
Cut off the brown part of the cocoanut, grate the white part, mix it with milk,
and set it on the fire and let it boil slowly eight or ten minutes. To a pound
of the grated cocoanut, allow a quart of milk, eight eggs, four tablespoonfuls
of sifted white sugar, a glass of wine, a small cracker, pounded fine, two
spoonfuls of melted butter, and half a nutmeg. The eggs and sugar should be
beaten together to a froth, then the wine stirred in. Put them into the milk and
cocoanut, which should be first allowed to get quite cool; add the cracker and
nutmeg, turn the whole into deep pie-plates, with a lining and rim of
puff-paste. Bake them as soon as turned into the plates.
CHOCOLATE CUSTARD PIE. No. I.
One quarter cake of Baker's chocolate, grated; one pint of boiling water, six
eggs, one quart of milk, one-half cupful of white sugar, two teaspoonfuls of
vanilla. Dissolve the chocolate in a very little milk, stir into the boiling
water, and boil three minutes. When nearly cold, beat up with this the yolks of
all the eggs and the whites of three. Stir this mixture into the milk, season
and pour into shells of good paste. When the custard is "set"--but not more than
half done--spread over it the whites whipped to a froth, with two tablespoonfuls
of sugar. You may bake these custards without paste, in a pudding-dish or cups
set in boiling water.
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