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Cherry Pies |
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Free Books / Cooking / The National Cook Book / | |
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Cherry Pies |
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This section is from the "The National Cook Book" book, by Marion Harland And Christine Terhune Herrick. Also available from Amazon: National Cook Book
Line a pie-plate with paste; wash with white of egg and fill with whole ripe cherries that have been washed and picked over. Sweeten abundantly. Cover with a crust and bake.
Stone ripe cherries. Save every drop of juice that escapes during the process. Line a pie-plate with crust, sweeten the cherries plentifully and fill the plate with them. Heat the juice to scalding, and stir into it half a teaspoonful of corn-starch or arrow-root; pour over the cherries and bake twenty minutes in a good oven, or until the paste edge is lightly browned.
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Random recipes from the book:
cookbook, meat, fish, cooking, recipes, cake, pie, icing, frosting, fudge, bread, entree, candy, side dish, pudding, cookies, beverage, dessert, soup, food
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