A Friend in the Kitchen; Or, What to Cook and How to Cook It. / Sixteenth Edition

by Anna L. Colcord

BLACKBERRY PIE

Look over about one pint of blackberries, and proceed the same as for raspberry pie. Blueberry pie may be made in the same way.

CHERRY PIE

Take nice ripe cherries, remove the stones if preferred, and make the same as raspberry pie, adding sugar according to the acidity of the fruit.

DRIED CURRANT PIE

Wash the currants in two or three waters through a colander to remove sand and grit, and stew; when cool, line a pie dish with crust, and fill with the currants, pouring in a small quantity of the juice; add a little sugar, then sprinkle over with two tablespoonfuls of flour, cover with a crust, and bake in a hot oven till done. It should not be made too dry.

PRUNE PIE

Wash the prunes well in warm water, rinse, soak, and put to cook without draining, cover, and stew slowly from one to two hours. When done, put through a colander to remove stones and skins. Bake with two crusts. Very little sugar will be needed. If the pulp is quite juicy, a tablespoonful of flour may be sprinkled over.

LEMON PIE

To one cupful of boiling water, add one heaping tablespoonful of cornstarch blended with a little cold water. Boil up, remove from the fire, and stir in two-thirds cup of sugar; let cool, then add the beaten yolks of two eggs, and the juice and grated rind of a lemon. Bake with under crust only; when done, meringue the top with a tablespoonful of sugar and the whites of the eggs beaten stiff; return to a slow oven to brown slightly.