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Peach Pies
Take as many ripe peaches as will fill a deep
pie dish cover the inside of the dish with a
light paste, peel the skin from the peaches
and break them in halves. Take out the stones.
A few of the peach meats must be blanched by
putting them into hot water, then pound them
fine, and put them into the dish with the
peaches, add a good deal of sifted white sugar,
cover the dish with a thick top of crust & bake it.

Apples prepared for nice pies.
The apples must be white, nice, and juicy; cut
in small thick pieces into cold water, after they
are drained from the water put them into a nice
bell metal kettle, a layer of apple, then some fresh
lemon peel cut in thin small shreds, then cover
them thick with sifted white sugar, and wet
it with rose water, then again the apple, and so on
until the kettle is filled, stew them gently close
covered, until half or three quarters done, when
take off the cover, see that they and equally done,
taking care not to mash them if rightly done, they
will be very clear, squeeze a little lemon juice if you like--

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