Synopsis
This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1864 Excerpt: ...or an iron spoon. It should be baked as soon as possible after it is made, and in a hot oven. A nice pie will be brown, tender, and flaky. Never put in the filling, such as mince, apple, custard, &c, until you are ready to bake them. Common Paste. Rub half a pound of butter and one spoonful of lard into a quart of flour, add a little salt, and cold water enough to make a dough; flour your moulding board and roll out the dough. Be sure and not mould it, but handle as little as possible. Rich T'uir Paste. One quart of sifted flour; cut into this three quarters of a pound of nice butter; then wet it with cold water, mix it with a knife, then flour your pie board and turn out your paste. Cut up into small, thin pieces a quarter. of a pound more butter, and spread it over the paste, flouring well, and rolling lightly. If made in summer, place it on the ice an hour before using it. Mrs. Wolcott's Paste. Into three pounds of flour rub one even spoonful of lard, and cut a pound of butter into it; wet with cold water and stir with a knife. Take it then on the moulding board, flour it and roll out lightly, and spread into it half a pound of butter; flour it well and roll out again, spreading in another half, making two pounds of butter to three of flour. Mince Pie. Two pounds of beef, boiled and chopped; half a pound of suet, chopped fine; six large apples, pared and chopped; two pounds of currants, half pint of wine, glass of rose water, sugar and spice to your taste. Beverly Pie. Pare and grate some sweet mellow apples,--about a dozen. To a pint of the grated pulp put a pint of milk, two eggs, two table spoonfuls of melted butter, the grated peel of a lemon, and half a wine glass of brandy; sweeten to your taste. To be baked in a deep plate, with only a lower c...
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