No. 20—STRAWBERRY PIE WITH WHIPPED CREAM.
¼ lb. of butter ½ cup of water 1½ cups of flour
1 pt. whipped cream 2 tbsps. of sugar 1 tsp. of vanilla
Preparation: The pie crust is prepared and baked as given under No. 16. Then the berries and sugar are put in and put back into oven 15 minutes until berries are cooked, cool off, mix the whipped cream with sugar and vanilla and garnish the pie with it or spread evenly over the top and garnish with raw strawberries.
⅓ lb. of cold butter 2¼ cups of flour 2 lbs. of peaches ¾ cup of sugar ¾ cup of cold water
Preparation: Prepare the pie crust as in No. 16, but do not bake. Peel the peaches and remove the stones, then slice them, put into the pie and sprinkle the sugar over. Cover with the rest of the crust and bake to a nice brown color.
¼ lb. of butter ½ glass of water 1½ cups of flour
1 pt. of squash 3 eggs 1 tsp. of vanilla 1 pinch of nutmeg ½ cup of cream or milk ½ tbsp. of corn starch
Preparation: Prepare the crust as in No. 16, but do not bake it. Cook the squash, rub through a sieve or colander, add eggs, vanilla, nutmeg, cream, corn starch and put into the crust, bake 45 minutes.
¼ lb. of cold butter ½ glass of cold water 1½ cups of flour
¼ medium-sized pumpkin ½ cup of molasses ¾ pt. of boiling milk 1 tsp. of salt ½ cup of sugar 2 tsps. of cinnamon 1 pinch of nutmeg 2 eggs
Preparation: The pie crust is prepared as in No. 16. The pumpkin is cut into pieces and cooked until tender. Rub through a colander or sieve, take 2½ cups of pumpkin puree, mix it with molasses, milk, salt, sugar, cinnamon, nutmeg and cook 15 minutes, stirring constantly. Lastly stir in 2 eggs, put into the crust and bake 45 minutes.
¼ lb. of cold butter ½ glass of cold water 1½ cups of flour
1 lb. of lean beef 1 lb. of sour apples ½ cup of molasses ¼ cup of sugar ½ tsp. of ground cloves ¼ tsp. of ground cinnamon ¼ tsp grated nutmeg ¼ cup brandy ¼ tsp. of salt ½ pt. of cider ¼ lb. of raisins ¼ lb. of dried currants 1 tbsp. of chopped, sugared, citron 2 tbsps. of butter ¼ lb. of suet
Preparation: The pie crust is prepared as in No. 16. The mince filling is prepared by cooking the lean beef in a little water, then removing fat and membranes, and chopping it fine. Apples are peeled, cored, chopped. Mix apples, meat, molasses, sugar, cloves, cinnamon, nutmeg, suet, chopped fine, cider, raisins, currants, citron, butter, salt and brandy, put into the crust and bake 45 minutes.