1098. Cherry Pie.
—Procure two pounds of fine, sound cherries; pick off the stalks, then stone them with the hands, and place them in a vessel with four ounces of powdered sugar, mixing well. Have ready a lined pie-plate, fill it with the cherries, arrange the strip around, and proceed the same as for pineapple pie ([No. 1087]), then serve.
1099. Pumpkin Pie.
—Have a deep pie-plate, one and a half inches deep by nine and a half wide; line it with four ounces of pie-paste ([No. 1077]). Cut a two-pound piece off a sound pumpkin, peel it well with a knife, remove the seeds and soft parts, then cut it into twelve pieces; place them in a saucepan with three quarts of cold water, leave the pan on the hot stove, and let cook for twenty-five minutes. Take from the fire, put the pumpkin in a drainer, leaving it for one hour, then press out the water thoroughly with the hand, and rub it through a sieve into another vessel. Add two ounces of powdered sugar, and break in three whole eggs; add a saltspoonful of ground cloves, a saltspoonful of ground allspice, half a saltspoonful of salt, and the same quantity of cinnamon; mix all together for two minutes, and pour in half a pint of cold milk, mixing well again for one minute, then strain through a sieve into another vessel, and use the preparation to fill up the pie-plate, then lay it carefully in a moderate oven, and let bake for thirty minutes. Take it from the oven, put aside to cool, and cut it into six equal parts; dress them on a dessert dish with a folded napkin, sprinkle liberally with powdered sugar, and serve.
1100. Custard Pie.
—Put four ounces of powdered sugar into a vessel; break in five whole eggs, and with a pastry whip beat together for three minutes. Add one quart of cold milk, and flavor with a teaspoonful of lemon essence; mixing well together for two minutes longer; strain through a sieve into another vessel. Have a deep pie-plate lined exactly the same as for pumpkin pie ([No. 1099]), and fill it with the above preparation. Place it in a moderate oven, and let bake for thirty minutes, then remove, and let get thoroughly cold; cut the pie into six equal pieces, and with the blade of a knife dress them onto a dessert-dish with a folded napkin, and serve.
1101. Cocoanut Pie.
—Prepare and proceed exactly the same as for custard pie ([No. 1100]), and when filled, before placing it in the oven, spread evenly over six ounces of dried cocoanut; baking and serving it exactly the same.
1102. Lemon Cream Pie, Méringué.
—Boil one pint of water in a saucepan; put in another vessel four ounces of powdered sugar, mix in one ounce of corn-starch, grate in the rind of a sound lemon, squeezing in the juice, and mingle well together with the spatula for one minute. Break in two whole eggs, beat all together for one minute, and add it to the boiling water in the pan, stirring sharply with a wire whip until it comes to a boil; then take from off the fire. Have ready a lined, flat pie-plate as for mince pie ([No. 1082]), put it in the oven, and let it bake for ten minutes, so that the crust gets a good golden color. Remove from the oven, and pour the preparation into it, then let it get thoroughly cold. Beat in a copper basin three egg whites to a stiff froth, using a wire pastry-whip; mix in three ounces of powdered sugar, and with a spoon lay half of it over the pie, using a knife to flatten it evenly on the top and sides. Slide down a fancy tube (No. 3) into a pastry-bag ([No. 1079]), and pour the rest of the froth into it, then decorate the top of the pie artistically, laying it in any fanciful design. Sprinkle plenty of sugar over, place it in a slow oven for ten minutes to let get a pale brown color, then remove it, put it away to cool, slide it carefully onto a dessert-dish, and send to the table.