Page:Art of Cookery 1774 edition.djvu/263

Rh in some hard yolks of eggs; if you cannot get cream, put in mi!k, but cream is best. About two pounds of the root will do. MAKE a good puff paste crust, lay some round the sides of the dish, pare and quarter your apples, and take put the cores, lay a row of apples thick, throw in half the sugar you design for your pie, mince a little lemon-peel fine, throw over and squeeze a little lemon over them, then a few cloves, here and there one, then the rest of your apples and the rest of your sugar. You must sweeten to your palate, and squeeze a little more lemon. Boil the peeling of the apples and the cores in some fair water, with a blade of mace, till it is very good; strain it and boil the syrup with a little sugar, till there is but very little and good, pour it into your pie, put on your upper cruft and bake it. You may put in a little quince or marmalade, if you please.

Thus make a pear pie, but don’t put in any quince. You may butter them when they come out of the oven: or beat up the yolks of two eggs and half a pint of cream, with a little nutmeg, sweetened with sugar, take off the lid and pour in the cream. Cut the crust in little three-corner pieces, stick about the pie and send it to table. MAKE a good crust, lay a little round the sides of your dish, throw sugar at the bottom; and lay in your fruit and sugar at up. A few red currants does well with them; put on your lid, and bake in a slack oven. Make a plumb pie the same way, and a gooseberry pie. If you would have it red, let it stand a good while in the oven, after the bread is drawn. A custard is very good with the gooseberry pie. GET a side of salt-fish, lay it in water all night, next morning put it over the fire in a pan of water till it is tender, drain and lay it on the dresser, take off all the skin and pick the meat clean from the bones, mince it small, then take the crumb of two French rolls, cut in slices, and boil it up with a quart of new milk, break your bread very fine with a spoon, put to it your minced salt-fish, a pound of melted butter, two