Pare and core large tart apples. Make a short pie-crust; roll thin and cut into squares large enough to cover an apple. Place one apple in the center of each square; fill the cavity with sugar, cinnamon and grated nutmeg; fold the corners to meet at the top, pinching the edges to make them stick together and hold in the juices. Bake until the apples are tender and serve with hard or wine sauce.
1½ cups cooked pumpkin 3/4 cup milk 2 eggs
1 tablespoon flour 1 teaspoon vanilla ½ cup sugar
¼ teaspoon salt
Cut the pumpkin in small pieces; peel, wash and steam or stew until tender. Mash to a pulp; cook as dry as possible without scorching and rub through a colander or coarse sieve. Mix thoroughly with the milk and other ingredients; pour into an open crust and bake slowly for forty or fifty minutes. Spices may be used in addition to the vanilla for flavoring if desired.
Squash pie may be made from this recipe, using less milk.
1½ cups rhubarb 1 egg
2/3 cup sugar 1 tablespoon flour
Prepare the rhubarb and scald it as for stewing; mix with the other ingredients and bake between two crusts.
1 cup water
1 tablespoon cornstarch
1 cup sugar
Butter size of 1 egg
Juice and grated rind of 1 lemon Yolks of 2 eggs Whites of 2 eggs 2 tablespoons sugar
Boil the water; wet the cornstarch and stir it in; boil until clear and pour on the sugar and butter. When cool add the lemon and egg yolks and pour into a pie plate lined with any kind of paste preferred. Bake in a hot oven, having the greatest heat at the bottom of the oven. When nearly done cover with a meringue made from the whites of the eggs and two teaspoons of granulated sugar and return to the oven to brown.
'/2 cup milk 1 cup sugar 1 teaspoon cornstarch
Juice and grated rind of 1 lemon Yolks of 3 eggs Whites of 3 eggs
3 tablespoons sugar
Bake the pie crust first. Heat the milk; add next four ingredients as in making custard; pour this, boiling, upon the whites, beaten light and mixed with the three tablespoons of sugar. Pour into the crust and brown slightly in a hot oven.
1 cup sugar
1 heaping tablespoon flour
1½ cups molasses
1 cup water
Juice and grated rind of 2 lemons
1 cup seeded raisins
Stir the flour into the sugar; then add the other ingredients in the order named. Bake between two crusts, slashing the upper one.
1½ cups cranberries ¾ cup sugar
V2 cup water
Wash the cranberries and cook them with the sugar and water for ten minutes. Line a pie plate with paste; pour in the cranberries when they have cooled; moisten the edges and lay narrow strips of paste across the plate, forming diamond-shaped spaces. Add a rim of paste; press into flutings with the finger and bake in a hot oven.