This section is from the book "Mrs. Allen's Cook Book", by Mrs. Ida C. Bailey Allen. See also: The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat.
1/8 teaspoonful salt
1 teaspoonful butter
1 teaspoonful lemon juice
Line a pie plate with pastry. Pare, core and cut the apples into eighths, or thin slices, and arrange evenly in the plate. Mix the sugar and flavorings together and sprinkle over the apples. Dot with the butter and finish according to general directions for baking pie.
2 cupfuls tart apple sauce
1 cupful sugar
1 tablespoonful flour
Juice and rind one lemon
Add the sugar, flour and lemon to the apple sauce. Beat the egg yolks lightly, add to the mixture and pour into a plate lined with flaky pastry. Bake until firm in the center, then cover with a meringue made of the egg whites, 3 tablespoonfuls of powdered sugar and a few drops of lemon juice. Finish in a slow oven. Serve cold.
Butter two pie plates of corresponding size. Fill each with sliced, tart apples, mixed with a cupful of sugar and a little nutmeg or cinnamon. Cover with a flaky top crust and bake. To serve, turn one pie, with the filling, onto a large plate, top with the second pie, apple side up, and accompany with plain or whipped cream.
4 to 6 astrakan apples, sliced thin 2 eggs
1 cupful milk 5/8 cupful sugar
1/4 teaspoon or the
Juice and grated rind of 1/2 lemon Pastry
Line a pie plate with the pastry. Slice the apples thin and combine them with the sugar, the nutmeg, or lemon. Put in the pie plate. Beat the egg yolks, slightly, combine them with the milk, pour over the apples and bake gently about thirty minutes in a moderate oven. Just before the apples are tender and the custard is set, pile on a meringue made of the egg whites and 2 tablespoonfuls of powdered sugar. Bake slowly ten minutes longer.
Substitute sliced peaches for the apples in the preceding recipe.
1 1/2 cupfuls unpeded rhubarb cut in dice 1 1/2 cupfuls sugar 1 egg
Sprinkle the lower crust, as directed, with crumbs. Beat the egg, add the sugar and rhubarb, and spread over the lower crust. Put on the top crust and finish according to general directions.
1 1/2 cupfuls rhubarb, diced 1/2 cupful halved raisins 1 1/4 cupfuls sugar
2 rolled crackers
Line a pie plate with pastry. Mix together the rhubarb, raisins, sugar, crackers and egg. Fill the plate, and cover entirely with crust or make a lattice top, and bake according to general directions.
Prepare Baked Rhubarb and thicken with 2 tablespoonfuls of corn starch to each cupful of rhubarb. Add a dash of lemon juice. Bake a pastry shell; pour in this mixture before it is entirely cold and lay on, crisscross, strips of baked pastry, or figures cut from pastry and baked.