VINTAGE RECIPES-PIES

Mother Hubbard’s Cupboard

or

Canadian Cook Book, 1881

One-half cup lard, one-half cup butter, one quart sifted flour, one cup cold water, a little salt. Rub the butter and lard slightly into the flour; wet it with the water, mixing it as little as possible. This quantity will make two large or three small pies.

To prevent juice from soaking under the crust, beat up the white of an egg, and before filling the pie, brush over the crust with the beaten egg. Brush over the top crust also, to give it a beautiful yellow brown.

One pint of milk, three eggs, a little salt, three tablespoons of sugar. Flavor with vanilla or nutmeg and essence of lemon. If the milk is scalded it will require but two eggs to a pint.

For two pies, take two tablespoons of rice; wash and put it into a farina boiler with a quart of milk; cook until perfectly soft. Let it cool; add three eggs, well beaten, with three tablespoons of sugar and one of butter; a little salt, cinnamon and a few stoned raisins. Bake with under crust

One pint of milk, scalded; two tablespoons of corn starch. Three tablespoons of sugar, yolks of two eggs. Wet the starch with a little cold milk; beat the eggs and sugar until light, and stir the whole into the scalding milk. Flavor with lemon or vanilla, and set aside to cool. Line a plate with pie crust and bake; fill it with cream and cover it with frosting made of the whites of eggs, beaten dry, with two tablespoons of sugar. Bake a delicate brown.

For one pie, beat together one cup sugar, one-half cup corn starch, two eggs. Stir into one pint hot milk; when well cooked and cool, flavor and put between crusts that have been baked and are cold

One pint flour, one-half teacup lard, one-quarter teacup ice-water, teaspoon salt. Bake upper and lower crusts in separate plates, and put the cream between

Line your plate with pastry; fill with sliced sour apples; cover the crust without pressing down the outer edge. Bake light brown and when done remove the upper crust and season with butter, sugar and spice to taste.

One pint stewed sour apples, sifted; butter size of an egg, two tablespoons flour; grated rind and juice of a lemon; yolks of three eggs beaten. Sweeten to taste. Bake with lower crust and when done spread a meringue of the whites of three eggs, beaten with three tablespoons sugar over the top, and brown in oven.

One cup stewed pumpkin, one coffeecup milk, three eggs, piece of butter size of walnut, two teaspoons cinnamon, one teaspoon ginger, a little salt and pepper. Sweeten with molasses.

One full cup stewed squash, one scant cup sugar, one pint milk, two eggs, two tablespoons melted butter, a little salt, ginger and cinnamon.

Cover the dish with crust; put a layer of apples, sliced thin, a layer of pork (salt and raw), sliced very thin and in small pieces. Black pepper and spice to taste. Sugar upper crust. Bake one hour and a half.

One cup powdered sugar, one half cup butter, four eggs, one cup grated cocoanut, one quart milk. Put the cocoanut with the butter and sugar; add the milk and eggs. Makes two pies.

One large lemon, one teaspoon of butter (heaping); one and one-half cups of sugar, three eggs, one heaping teaspoon of flour, one-half glass of brandy. Grate the yellow part of the rind and squeeze the juice of the lemon; beat the butter and sugar to a cream with the yolks of the eggs; then stir in the grated rind and juice, flour and brandy; lastly whip and stir in the whites. Bake with an under crust.