(3199). Apple Pie (Tarte Aux Pommes)

Butter a tin plate and lay on it a flat of short paste (No. 135) an eighth of an inch thick; dampen the edges lightly and lay all around a band of puff paste three-sixteenths of an inch thick and three-quarters of an inch wide. Cut four medium apples in four; peel, suppress the cores and pips and mince them up; put them in a vessel, adding two spoonfuls of apple marmalade (No. 3674), three tablespoonfuls of sugar and a pinch of ground cinnamon: stir all together and pour them into the plate, dressing the apples in a dome form; wet the edges of the pie and cover over with a flat of puff paste (No. 146) an eighth of an inch thick and of the same diameter as the pie. Fasten both pastes together, cut away all the surplus and pinch the edges all around; egg over and trace a rosette on top with a small kitchen knife, then bake in a hot oven for three-quarters of an hour to one hour or even an hour and a quarter, according to the thickness of the apples and the heat of the oven.

(3200). Cocoanut Pie (Tarte A La Noix De Coco)

Take a deep tin pie plate and line it with foundation paste (No. 135); raise up the edges, pinch all around and leave stand for twenty minutes in a cool place. Put in a vessel four whole eggs, four ounces of sugar and the peel of one lemon; stir well together. Increase the quantity of this mixture with a pint of milk and strain through a fine strainer; spread on the bottom of the pie crust a layer of grated cocoanut and fill half full with the above preparation: push the pie cautiously into the oven,.not to upset any of the liquid, keeping it very plumb, and when in the oven finish tilling with more of the preparation, using a dipper for this purpose. Cook forty to fifty minutes.

(3201). Cream Pie (Tarte A La Creme)

Line A Tin Pie Plate With Foundation Paste (No 135); raise up and pinch the edges: leave rest in a cool place, then cover the inside surface with buttered paper and fill with dry cherry pips or raw rice; partly cook the crust and empty out at once. Pour in a vessel four ounces of sugar, two and a half ounces of flour and three eggs; beat thoroughly, dilute with a pint of boiling milk, having a vanilla stick infused therein; transfer this preparation to a saucepan, thicken it over the fire and as soon as it begins to acquire consistency pour it into the crust and push into a slack oven to finish cooking.

(3202). Lemon Custard Pie, Venetian Style (Tarte De Venise A La Creme Au Citron)

Line a deep tin pie plate with foundation paste (No. 135), operating the same as for covoanut pie, and let it set. Put three whole eggs and three separate yolks into a vessel, stir in three ounces of powdered sugar and an ounce of lemon sugar; dilute with a pint of milk and strain the whole through a fine strainer. Fill the pie crust three-quarters full with this, push carefully into the oven and finish filling with a dipper. Cook from forty to fifty minutes.

(3203). Pumpkin Pie (Tarte Aux Courges)

Cut one pound of very ripe pumpkin into slices: suppress the seeds and peel: cut it up into dice and put these pieces in a saucepan with some water to cook over a brisk fire: then drain and press the pulp through a sieve. Pour this into a vessel, add to it four eggs, a pinch of ginger, a pinch of cinnamon, a small pinch of nutmeg, one ounce of melted butter and half a pint of milk; stir well. Use this preparation for filling three-quarters full a pie plate lined the same as for a cocoanut pie (No. 3200); push it carefully into a hot oven and finish filling with a dipper. Cook forty to fifty minutes.

(3204). Rhubarb Pie And Rhubarb With Cream (Tarte A La Rhubarbe Et Rhubarbe A La Creme)

Take very ripe rhubarb, suppress the leaves, peel and cut into pieces one inch long; arrange them in layers with sugar between each on a tin pie plate lined with short paste (No, 135). so as to form a dome. Moisten the edges of the paste on the plate and cover the whole with a flat of puff paste (No. 146) the same diameter as the plate, fastening it firmly to the moistened under edge, then pare off all the paste beyond the border, gash it all around with a small knife, egg the surface and trace a rosette on top with the tip of a knife. Bake in a hot oven for forty-five minutes.

Rhubarb With Cream

Choose some very green rhubarb, suppress the leaves and hard parts near the roots, peel and cut in half-inch squares. Put one pound of this prepared rhubarb in a copper pan with a little water, a small piece of cinnamon and a sliced lemon. Put the pan on the fire, and when sufficiently cooked sweeten it according to taste. Remove from the fire, allow to cool slightly, and add a tablespoonful of cornstarch or fecula, diluted in a little cold water; put back on the tire to thicken it, take out the slices of lemon and the cinnamon. Pour the rhubarb in mousseline molds (No. 1, Fig. 138), allow to cool and unmold; or it may be served in a dish. Serve separately some sweet cream or else incorporate into it an equal quantity of whipped cream.

(3220). Conde Tart (Tarte A La Conde)

Spread a thin flat of fine foundation paste (No. 135) or half puff paste (No. 146) on a baking sheet; cut it into a round and cover the surface within an inch and a quarter from the edge with a layer of vanilla frangipane (No. 44); wet the borders of the flat and cover entirely with another thin one of fine puff paste; press the edges with the fingers and scallop out with the tip of a small knife, then cover the surface with a Conde preparation (No. 2) made of chopped almonds, powdered sugar and egg-whites; besprinkle over with fine sugar and cook the tart in a slack oven for three-quarters of an hour.