Page:Browne - The Plain Sailing Cook Book.djvu/97

 

Apples should be cut in quarters, cored, peeled, and thinly sliced.

Peaches should be peeled, cut in half, stoned, and sliced.

Cherries or plums should have the stones removed.

Strawberries, raspberries, gooseberries, etc., should be thoroughly washed in cold water, and allowed to drain.

Cranberries should be cooked in accordance with the directions for Cranberry Sauce (page 147).

In using any uncooked fruits or berries above mentioned, fill the lower crust of the pie with the prepared fruit. Pour over this from ½ to a full cup of sugar, into which one tablespoon of flour has been mixed. The amount of sugar will depend upon the relative sweetness of the fruit used. In the case of apple pie, the flour should be omitted, but the pie should be flavored with ½ teaspoon of spice or 1 tablespoon of lemon juice. Any fruit or berry pie may be made richer by putting a few bits of butter on top of the filling before the top crust is placed over it. 



Any kind of dried fruit may be used for pies, after it has been prepared according to the directions on page 145. In using canned fruits for pies, very little, if any, sugar should be added to the fruit. A tablespoon of flour should, however, be stirred into the fruit to thicken the juice. 