775. Fruit Pies.—These are made in pie-dishes, the top of which is only covered with paste; the edge of the dish should be wetted, and a strip of paste, about one inch wide and a quarter of an inch thick, put on it, then fill the dish with the fruit, wet the paste on the edge, and cover with paste, mark the edge with a roller, or the back of a knife.
776. Apple Pie.—Pare, cut, and core sufficient apples to fill the dish, put a small cup in the middle or not, as you like, one clove, to every three apples, a pinch of pounded cinnamon, a small piece of chopped lemon-peel, and sugar; bake according to size.
777. Rhubarb and Apple, or Rhubarb and Gooseberry, Currant and Raspberry, Cherry, Plum, Damson, Pear, Quince, Mulberry, Whortleberry, or Whorts and Raspberry, Dewberry and Raspberry, or Cranberry, may all be made in the same way, in winter. A little whipped cream may be placed in the top, for a variety.
[REMOVES—SECOND COURSE.]
778. Chestnut Pudding, Nesselrode fashion.—Blanch four dozen chestnuts in boiling water, skim and place them in the screen, when dry take them out, and when cold put them into a mortar, with one pound of sugar, and half a stick of vanilla, pound the whole well together, and sift it through a fine wire sieve, put into a stewpan, with the yolks of twelve eggs, beat them well together; in another stewpan have a quart of milk, when boiling pour it over the other ingredients, mixing well, and stir over a sharp fire until it begins to thicken and adheres to the back of the spoon, then lay a tammy upon a large dish, pour the mixture in and rub it through with two wooden spoons; when cold place it in a freezing-pot and freeze as directed (No. 833); when frozen have a large high ice-mould, which closes hermetically, have also two ounces of currants and two ounces of Smyrna raisins, soaked in four glasses of marasquino from the previous day, with four ounces of candied citron cut in dice, put them into the freezing-pot, with a pint of whipped cream and half the meringue preparation directed in No. 711; freeze the whole well together and fill your mould, which bury in ice and salt until ready to serve, then dip it into lukewarm water, and turn it out upon your dish.
779. Iced Cabinet Pudding.—Have ready prepared, and rather stale, a sponge-cake as directed (No. 859), which cut into slices half an inch thick, and rather smaller than the mould you intend making the pudding in, soak them well with noyeau brandy; then lay some preserved dry cherries at the bottom of the mould, with a few whole ratafias, lay one of the slices over, then more cherries and ratafias, proceeding thus until the mould is three parts full; have ready a quart of the custard (No. 804), omitting half the quantity of isinglass, pour it lukewarm into your mould, which close hermetically, and bury in ice and salt, where let it remain at least two hours; when ready to serve dip it in lukewarm water, and turn it out upon your dish; you have made about half a pint of custard, which keep upon ice, pour over the pudding when ready to serve, and sprinkle a few chopped pistachios over.