Chocolate Pies

Make plain cup-cake and bake in Washington-pie plates, having the cakes thick enough to split. Split them and spread one half with the following filling, then place the top piece on and sprinkle with powdered sugar: -

Filling For Chocolate Pies

One square of Baker's Chocolate, one cup of sugar, the yolks of two eggs, and one-third of a cup of boiling milk. Mix scraped chocolate and sugar together, then add, very slowly, the boiling milk, then the eggs and simmer about ten minutes, taking care not to burn the mixture. Flavor with vanilla. Have perfectly cold before using. The cake must always be fresh.

Sweet-Potato Pie

When the potatoes are dry and mealy, one quart of the potato after it has been pared, boiled, and mashed, one quart of milk, four eggs, salt, nutmeg, cinnamon, and sugar to sweeten to taste. Bake the same as squash pies. If the potatoes are very moist, use less milk.

Plain Pie Crust

Into one quart of flour rub a large spoonful of salt and half a cup of lard, and then wet with ice-water enough to make a soft paste; roll this on the board until it is about half an inch thick, then spread on half a cup of washed butter, dredge with flour, and fold into a small square. Pound lightly with the rolling-pin, then roll out again; roll it up, and set on the ice to harden; it will be ready to use in two hours. In winter it can be used immediately. To make the bottom crust, rub three quarters of a cup of lard into one quart of flour and one spoonful of salt, and wet with cold water, to make a soft paste. Do not roll, as it makes it tough Butter is more healthful than lard; therefore, if you can afford it, use it.

Cream Paste

To one quart of flour add one spoonful of salt, and mix to a soft paste with sweet cream, roll thin and spread with cream and dredge with flour, fold and roll again; repeat this operation three times, then make the pies. Pies made with this paste taste nice, and are not hurtful, but do not look so handsome as when made with butter and lard. Look in Part. Second for minute direction for making paste.

Sliced Apple Pies

Line the plates with bottom crust, and fill the plate with quartered apples. To a common-sized plate allow two spoonfuls of sugar, a little nutmeg, and two spoonfuls of water. Cut the upper crust a little larger than the plate, and raise the under crust with the blade of the knife, and lay it under it. Bake in a moderate oven one hour. When molasses is preferred, use three spoonfuls, and a little cinnamon instead of nutmeg

Stewed Apple Pies

Pare, core, and stew the apples with just water enough to prevent their burning. To a quart of stewed apple allow one cup of sugar. Bottom the plates and roll a piece of the top crust out (making it long enough to go around the plate), cut into strips an inch wide, and lay around the plate, then put in the apple (Do not make the pie too thick.) Grate over it a little nutmeg, cover, and bake in a rather quick oven forty minutes.

Dried Apple Pies

Cook the apple according to the directions given in Part Second, under Dried Apple, and make the same as stewed apple pie.

Berry Pies

Line the plates, and fill as full as you can with berries, and dredge on about half a spoonful of flour, and two spoonfuls of sugar, and two of water; cover as directed for sliced apple pies, and bake forty minutes in a moderate oven. All berry pies are made in this manner, if they are very sour using more sugar. Cherries and currants do not require any water, but more sugar, and they must not be heaped in the plate as blueberries, blackberries, raspberries, and strawberries are.

Rhubarb Pies

Cut the rhubarb in the morning, or if you buy it, always keep in a cool place until ready to cook it. Strip off the skin and cut it into pieces about an inch long; stew in just water enough to prevent its burning; when cold, sweeten to taste. Cover the pic-plates, and roll the upper crust about half an inch thick; cut into strips an inch wide, and after filling the plate with the rhubarb, put on four cross-pieces and the rim. Bake half an hour.

Squash Pies

Pare, boil, and sift a good dry squash. To one quart of the squash pour on two of boiling milk, and then stir in two cups of sugar, two spoonfuls of salt, one of cinnamon, one grated nutmeg, and five well-beaten eggs. Line deep plates with plain paste, fill with the mixture, and bake one hour in a moderate oven. The pies look nice to boil a stick of cinnamon in the milk, instead of using the ground.

Cranberry Pies

Stew the cranberries according to directions in Part Second, and make the same as rhubarb pies.

Gooseberry Pies

Stew the gooseberries in as little water as possible, sweeten to taste, and make the same as rhubarb pies.

Pumpkin Pies

Pare and cut the pumpkin into small pieces; wash and put into the kettle with one quart of water; boil six hours, stirring often to prevent burning-; then run it through a sieve. Make the same as squash, adding a teaspoonful of ginger. They may be made without eggs by using five pounded crackers. Cook enough of the pumpkin at a time to last two weeks; after you have kept it one week, set in the oven and scald, then set away in a cool place.

Custard Pies

Line 1/2 deep plate with paste; make the custard the same as for custard pudding; fill the plate, and bake until firm in the centre.

Lemon Pies

Soak a pounded cracker in one pint of new milk; 6tir in to this the yolks of three and the whites of two eggs, which have been beaten with half a cup of sugar and the rind and juice of one lemon Bake in a deep plate, which has been lined with plain paste, half an hour. When cooked, beat the white of one egg to a froth, and stir in one spoonful of sugar; set in the oven until a light brown.

Cream Pies

Three eggs beaten with one and a half cups of sugar, half a cup of cold water, two cups of flour in which are mixed one half teaspoonful of saleratus, one of cream of tartar. Flavor with lemon. Bake in deep tin plates such as you use f<r squash-pies, and when cool split with a sharp knife, and fill. This will make four pies.

Filling For Cream Pies

One pint of new milk, one cup of sugar, half a cup of flour, two eggs Put the basin, in which the milk is, into another of hot water. Beat the sugar, flour, and eggs together until they are light and smooth, and when the milk boils, stir in with one teaspoonful of salt. Cook twenty minutes, stirring often. Flavor with lemon. This will fill four pies.

Washington Pies

Make the outside the same as for cream pies, and 611 with any kind of jelly or jam you choose. For richer pies look in Part Second.