Martinsburg herald. [volume] (Martinsburg, W. Va.) 1881-1920, 1909-10-16

" one PINT o. cream whipped 10 n
stiff froth. Line the mould with LADY,
fingers; turn IN the mixture and stand
away to cool.
Apple Pie--Peel core and slice tart
apples enough for pie; sprinkle over
abouf three tahlespoonfufs OF sugar. a
teaspoonful OF cinnamon. a small level
Tablespoonful OF sifted -four. two table.
spaonfuls OF water. few bits of but.
tfr, stir all together with a spoon; nut
into a pe-tin lined with pie haste.
cover with top crust and bake about
forty minutes.
Dried Apple Pie--Soak the dried APP
pies over night and then prepare the
pie filling as sor fresh apples. For The
upper crusts make lattice work with
thin narrow strips Of paste.
Apple custard Pe--Three cupsful of
milk. four eggs and one cupful OF
sugar two cunfuls OF thick stewed aI,-
Pies. strained through colander.
Beat the whites and yolks of the eggs
lightly and NIX the yolks well with the
apples. flavoring with nutmeg. Then
beat into this the milk and, lastly, the
whites Let the crust partly bake be-
fore turning in this filling. To be bak-
ed with only the one crust, Ike all
custard pies.
Apple custard Pie No. 2---To each
teaspoonful of grated sweet apple add
two eggs well beaten, two tablespoons
OF sugar, one nf melted butter, the
grated rind and half Of the juice OF a
lemon. half a wine glass of brandy
and one teacpp of milk. mix al we'll
and pour into deep plate lined with
pastsr. Bake 80 minutes.
Apple Custard Pie No. 3---Lay a
crust in the plates. slice apples thin
and half FL plate; pour over them a
eustard made of eggs and one quart
of milk. seasoned to tasted.
Apple custard Pie No. 4---Peei sour
apples and stew until soft. rub
through colander beat three eggs
for each pie and put in at the rate of
one cup OF butter and one OF sugar for
three pies. Season with nutmeg.
Apple Meringue.-Pare, core and
slice the apples; line pudding dish
! bottom and sides with lady fingers
Fill in the space with sliced apples
Separate three eggs: add to the yolks
half a cupful OF sugar; then add one
pint OF milk; pour this over the APP
pies and bake In moderate oven from
thirty to thirty-hve minutes. Make q
meringue from the whites of the eggs.
heap on top of the pudding; dust thick
! " with sugar; return 10 the oven a
moment to brown and serve cod.
/ Apple Merineue Pe.--stew the APP
pies and sweeten to taste. Mash
smoothly and sason with nutmeg.
FIJI the crust and bake until just
done. Put on no top crust. Take the
whites OF three gigs for each pie and
whip to stiff froth, and sweeten with
three tablespoons OF powdered sugar.
Flavor with rose water or vanilla;
beat until It will stand a'one, then
spread it on the pie onehaf to one
! inch thick; set 1t back into the oven
tuntil the meringue is we'll set" Eat
cod
Irish Apple Pie.--Pare and take out
the cores OF the apples, cutting each
apple into four or eight pieces. accord
ing to their size. Lay them neatly in
| baking dish, seasoning them with
brown sugar and any spice, such as
pounded cloves and cinnamon or grated
lemon peel A title ounce marina
lade gives a fine flavor to the pie.
Add a little water and cover with
puff paste. Bake for ali hour.
English Apple Pie-In dish two
inches deep with fange an inch
wide put CHARTERED apples until two
thirds full, add sugar a few bits of butt
| ter, little cinnamon and water
enough TO cook the apples. Cover
with a thin sheet Of puffed paste. Lay
an extra strip Of paste ON the fiange
and form a scallop finish. Sift pow
dered sugar over the top and bake.
In serving lay triangular piece OF
crust ON the paste with a spoonful
of apples beside 1t.
German Apple Pie---Make crust of
pint OF flour and ! heaping teaspoon
full OF baking powder sfted together,
q piece Of butter as large as a wal
nut, pinch OF salt, / beaten egg and
enough sweet milk to make a soft
dough. Rol the crust IL inch thick
and cover the bottom and sides Of
buttered baking tin with 1t. Now COW
er the crust with quartered. juicy
apples, sprinkle with little CHINA
mon and molasses; bake In a rather
quick oven till crust ard apples are
both light brown; sprinkle over with
sugar. keep in the oven minutes
more, and then serve.
Marlborough Pie--Slx tart apples. six
ounces OF sugar, six ounces of butter
or thick cream. six eggs, the grated
peel OF one lemon, and one half the
Juice. Crate the apples after pairing
and coring them, stir together the but
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