Fill the baked crust
with fresh selected hulled strawberries and cover with syrup made as
follows:
Add 1/2 cup sugar and 1/2 cup strawberries to 2 cups boiling water;
bring to a boil and strain; add one tablespoon cornstarch which has
been mixed with little cold water. Cook over hot fire for a minute or
two, stirring constantly; remove from fire and beat hard; return to
slow fire, cook very gently until thick. Pour while hot over
strawberries. Serve either hot or cold.
CUSTARD PIE
3 eggs
3/4 cup sugar
1 teaspoon salt
1 teaspoon vanilla extract
2 cups scalded milk
Beat eggs; add sugar, salt and milk slowly; add vanilla. Line pie
plate with pastry page 26, pour in custard. Bake in moderate oven 25
to 30 minutes or until custard is baked. Cocoanut pie is made the same
way, adding one cup fresh grated cocoanut and using only two eggs.
Bake as above.
MINCE PIE
Mince Pie should always be made with two crusts. Line pie plate with
pastry page 26, fill with mince meat, cover with pastry and bake in
hot oven 25 minutes.
MINCE MEAT
2 lbs. fresh lean beef, boiled and chopped fine when cold
1 lb. suet, chopped very fine
5 lbs. chopped apples
1 lb. seeded raisins
2 lbs. currants
3/4 lb. sliced citron
1-1/2 teaspoons cinnamon
1 grated nutmeg
2 tablespoons ground mace
1 tablespoon ground cloves
1 tablespoon allspice
1 tablespoon fine salt
2-1/2 lbs.
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