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Classic
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page 296
HUCKLEBERRY PIE.
Put a quart of picked huckleberries into a basin of water; take off whatever
floats; take up the berries by the handful, pick out all the stems and unripe
berries, and put them into a dish; line a buttered pie-dish with a pie-paste,
put in the berries half an inch deep, and to a quart of berries, put half of a
teacupful of brown sugar; dredge a teaspoonful of flour over, strew a
saltspoonful of salt, and a little nutmeg grated over; cover the pie, cut a slit
in the centre, or make several small incisions on either side of it; press the
two crusts together around the edge, trim it off neatly with a sharp knife, and
bake in a quick oven for thre-equarters of an hour.
BLACKBERRY PIE.
Pick the berries clean, rinse them in cold water, and finish as directed for
huckleberries.
MOLASSES PIE.
Two teacupfuls of molasses, one of sugar, three eggs, one tablespoonful of
melted butter, one lemon, nutmeg; beat and bake in pastry.
LEMON RAISIN PIE.
One cup of chopped raisins, seeded, the juice and grated rind of one lemon, one
cupful of cold water, one tablespoonful of flour, one cupful of sugar, two
tablespoonfuls of butter. Stir lightly together and bake with upper and under
crust.
RHUBARB PIE.
Cut the large stalks off where the leaves commence, strip off the outside
skin,then cut the stalks in pieces half an inch long; line a pie-dish with paste
rolled rather thicker than a dollar piece, put a layer of the rhubarb nearly an
inch deep; to a quart bowl of cut rhubarb put a large teacupful of sugar; strew
it over with a saltspoonful of salt and a little nutmeg grated; shake over a
little flour; cover with a rich pie-crust, cut a slit in the centre, trim off
the edge with a sharp knife, and bake in a quick oven until the pie loosens from
the dish. Rhubarb pies made in this way are altogether superior to those made of
the fruit stewed.
RHUBARB PIE, COOKED.
Skin the stalks, cut them into small pieces, wash, and put them in a stew-pan
with no more water than what adheres to them; when cooked, mash them fine, and
put in a small piece of butter; when cool, sweeten to taste; if liked add a
little lemon-peel, cinnamon or nutmeg; line your plate with thin crust, put in
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