Peaches for pies should have one quarter of a pound of sugar to one pound of peaches. Pee] the peaches, quarter them and half quarter them, then put them into a saucepan with the sugar and very little water and cook them five minutes, or until they are soft, but not broken.
Butter a deep tin pie plate and line it with puff paste then put in a layer of peaches and cover it with puff paste and bake it a light brown, then take it out of the oven and put in another layer of peaches and cover again with puff paste and bake again a light brown. It is excellent served with sweetened cream, but also good without it.
made in the same manner as in the preceding receipt is excellent.
After the cranberries are picked and washed, measure them. To one quart of cranberries allow one pint of cold water; put them into a porcelain saucepan and boil them fifteen minutes, stir them constantly with a wooden spoon until done, then measure them, and to one pint of the cooked cranberries put one pint of white granulated sugar and cook them together two minutes, then take it off the fire to cool. Butter the pie plates, line them with puff paste and put in the cranberries, cut some of the puff paste into narrow strips and lay them in cross-bars over the top of the pie.
One pint of curds after the whey has been strained out, one pinch of salt, half a pint of thick sweet cream, two tablespoonfuls of white granur lated sugar, three fresh-eggs beaten separately, half a pint of raspberry syrup. Put the curds, salt and cream into a bowl and rub them together with the back of a spoon against the side of the bowl until they are perfectly smooth, beat the yolks and sugar together and stir them into the curds, then stir in the raspberry syrup and beat the whites with two teaspoonfuls of white sugar to a stiff foam and stir them in last. Put it into a deep tin pie plate that has been buttered and lined with puff paste and bake about twenty minutes.
One pint of rich sweet milk, one tablespoonful of corn-starch, three tablespoonfuls of white granulated sugar, three fresh eggs beaten separately, one pinch of salt, one easpoonful of vanilla extract or cinnamon; mix the corn starch with a little of the cold milk and stir it into the milk, beat the yolks and sugar together and stir them in, then beat the whites with two teaspoonfuls of white sugar to a stiff foam and stir them in, then add the salt and vanilla. Butter a deep tin pie plate, line it with puff paste, put in the custard and bake a light brown.
Dried currants have always more or less sand mixed with them, and in order to get it out they must be treated in the following manner: Put the currants into a large pan full of cold or tepid water, make them all loose and rub them gently through the hands as quickly as possible, then pour off the water with all that floats on top, then fill two pans with clean, cold water, and put a small quantity of the currants at a time into a wire sieve and shake it up and down in the water. When they come out of the last water put them into an iron baking pan and set them into a moderate oven to dry, stir them from time to time, and when the water has all dried off take them out, they must not stay in the oven until they are hard; now pick them over carefully, for they may have some small stones among them.