Slice pippin apples, and put them between two layers of pie-paste, with enough water to keep them moist. When they are baked, lift the crust carefully off with a knife, and put it aside; now mash the apples with a spoon, season them with plenty of sugar, butter, and grated nutmeg; replace the top crust and sprinkle sugar over it. These pies are especially nice when freshly made, then allowed to cool, and served with cream poured over each piece as it is cut, ready to be eaten.
I think the flavor of the apple is better preserved in this manner than if the seasoning were cooked in it. However, many stew the apples first, before baking them in the pie.
In England, only an upper crust is made. In this country there is generally only an under crust, with bars of paste crossed over the top. I prefer this mode; but these tarts should always be served fresh, or the under crust will become soaked and unwholesome. The berries or fruits are first stewed with sugar to taste, then baked, or not baked in the crust, as preferred.
Ingredients: Half a pound of sugar, quarter of a pound of butter, two oranges, six eggs.
Grate the rinds of the oranges, and squeeze the juice. Cream the butter, and by degrees add the sugar. Beat in the yolks of the eggs (already well beaten), then the rind and juice of the oranges. Beat the whites of the eggs to a stiff froth, and mix them lightly in the other ingredients. Bake in paste-lined tin pie-plates.
Pare a small pumpkin, and take out the seeds; stew it rather dry, and strain it through a colander; add two quarts of milk, three eggs, and three table - spoonfuls of molasses; let the remainder of the sweetening (to taste) be of sugar; season it with two table-spoonfuls of ground cinnamon, one of ginger, and two tea-spoonfuls of salt.
* If fresh lemons can not be obtained, the extract of lemon may be used. Do not let the pies remain in the tins.
Cut the pumpkin into large pieces, and bake with the skins on; scoop out the soft pumpkin pulp, and proceed as with stewed pumpkin.
Ingredients: Two pounds of boiled potatoes sifted, six eggs, three-quarters of a pound of butter, one pound of sugar, one lemon grated and squeezed into the potatoes while hot, half a nutmeg grated, half a pint of wine, one and a half of rich milk.
Rub the sugar and butter to a cream; add the yolks well beaten, then the potatoes, etc., lastly the whites of the eggs beaten to a stiff froth. Bake with an under crust only.
Ingredients: A grated pine-apple and its weight in sugar, half its weight in butter, five eggs (the whites beaten to a stiff froth), one cupful of cream.
Cream the butter, and beat it with the sugar and yolks until very light; add the cream, the pine-apple, and the whites of the eggs. Bake with an under crust. To be eaten cold.
To one pound of lump-sugar add six eggs, leaving out the whites of two, the juice of four large lemons, with the grated rinds of three of them, and one quarter of a pound of very good butter. Put all into a stew-pan, and stir gently over a slow fire (or set the basin into a pan of boiling water) until it becoraes thick and looks like honey; do not let it boil. Pour it into bottles or jars, and keep it in a cool place. It will keep three or four years.
Bake the crust for the tarts. Put in a little of the lemon paste while the crusts are hot. Then return them to the oven, to remain until the paste is nicely melted, when the tarts will be quite ready.
Either make or purchase the patty - shells, and just before serving fill them with mince-meat (see page 239), and heat them for a few minutes in the oven.
The cream rissoles are made as meat rissoles (see page 142), substituting the corn-starch pudding described for fried cream (see page 230) for the prepared meat; or the rissoles may be filled with apple-sauce, marmalade, or any of the stewed fruits or berries.