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Classic
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page 298
much sugar as is necessary to sweeten sufficiently. Now fill up the crust to the
top, making quite full. Cover with crust, and bake about forty minutes.
Huckleberry and blackberry pies are improved by putting into them a little
ginger and cinnamon.
JELLY AND PRESERVED FRUIT PIES.
Preserved fruit requires no baking; hence, always bake the shell, and put in the
sweetmeats afterwards; you can cover with whipped cream, or bake a top crust
shell; the former is preferable for delicacy.
CRANBERRY PIE.
Take fine, sound, ripe cranberries, and with a sharp knife split each one until
you have a heaping coffee-cupful; put them in a vegetable dish or basin; put
over them one cup of white sugar, half a cup of water, a tablespoon full of
sifted flour; stir it all together and put into your crust. Cover with an upper
crust and bake slowly in a moderate oven. You will find this the true way of
making a cranberry pie.
--Newport style.
CRANBERRY TART PIE.
After having washed and picked over the berries, stew them well in a little
water, just enough to cover them; when they burst open, and become soft, sweeten
them with plenty of sugar, mash them smooth (some prefer them not mashed); line
your pie-plates with thin puff-paste, fill them, and lay strips of paste across
the top. Bake in a moderate oven. Or you may rub them through a colander to free
them from the skins.
GOOSEBERRY PIE.
Can be made the same as Cranberry Tart Pie, or an upper crust can be put on
before baking. Serve with boiled custard, or a pitcher of good, sweet cream.
STEWED PUMPKIN OR SQUASH FOR PIES.
Deep-colored pumpkins are generally the best. Cut a pumpkin or squash in half,
take out the seeds, then cut it up in thick slices, pare the outside and cut
again in small pieces. Put it into a large pot or sauce-pan, with a very little
water; let it cook slowly until tender. Now set the pot on the back of the
stove, where it will not burn, and cook slowly, stirring often until the
moisture is dried out and the pumpkin looks dark and red. It requires cooking a
long time, at least half a day, to have it dry and rich. When cool, press
through a colander.
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