Hull and wash well 1 quart of fresh ripe strawberries, put them in a pie-tin which has been lined with a crust made of nutcoa or peanut meal. Sprinkle over the top 2 level tablespoonfuls of almonds, walnuts, hickory-nuts, or peanut meal. Then sprinkle over that 1 tablespoonful of white flour and lastly 3/4 cup of sugar. Cover with a crust and bake until lightly browned. Other berries and fruits can be used in the same way. The nuts seem to take away the acid effect of the fruit, and can be eaten by those who can not eat acid fruits in any other way.
Take some acid canned fruit, such as cherries, enough to fill a pie, thicken with 1 heaping teaspoonful of white flour, add 2 level tablespoonfuls of nut meal made of almonds, hazlenuts, walnuts, or pecans, and sweeten to taste - about 1/2 cup of sugar. Place between crusts and bake.
Take nice, ripe ground-cherries, husk, wash, and cut in halves to see that there are no wormy ones, and put nearly a quart of them in a pie tin lined with a nut-meal crust as given in another recipe. Dust the cherries with white flour, and sweeten with 1/3 cup of sugar. Cover with crust, and bake in a moderate oven until light brown.
Take 1 cup of walnut meal, 1 cup of ground dates, 2 cups of chopped apples, 2 tablespoonfuls of granola, 1/2 cup of seedless raisins, 1/2 teaspoonful of caraway seed, 1/2, teaspoonful of vanilla, 1/4 pound of dried ground citron or 1/2 cup of finely chopped, fresh citron, a very little salt, and sugar to taste. Add a little water if too thick.
Take 3 cups of chopped apples, 1 cup of chopped citron or 1/4 pound of dried citron ground through the mill, 1 cup of seeded and ground raisins, 1/2 cup of seedless raisins or English currants, 1 cup coarsely ground nuts (walnuts, hickory-nuts, or pecans are best), 1 cup of sugar, 2 cups of water, 2 tea-spoonfuls of white flour, 4 level tablespoonfuls of zwieola, a little salt and vanilla. The juice and grated rind of a lemon may be added if desired. Soak the seedless raisins or Eng-lish currants in the water for an hour or two, then heat to boiling and thicken with the flour. Then mix in the ground raisins and other ingredients. The above is sufficient for three medium-sized pies.
Make the same as any custard pie, using nut cream in place of ordinary milk; flavor with lemon. Always use lightly browned nuts for cream, or use the raw peanut milk.
For 1 covered pie and 1 open pie, take 2 cups of flour, 1/2 cup of nut butter; rub into it very thoroughly a little salt, and about 1/3 cup of ice-water. After tossing together lightly, press crumbs together and roll out without kneading.'
Dissolve 1 heaping tablespoonful of corn-starch in 3 table-spoonfuls of water, stir it into a cupful of boiling water, and cook until clear, stirring to keep it from getting lumpy. Add 1 cup of sour orange juice, and a little of the grated rind with sugar to taste. When cool, stir in the well-beaten yolks of two eggs. Bake with under crust, and cover with the whites of the eggs and 1 tablespoonful of sugar beaten very stiff, and lightly browned in the oven.