My mother collected cookbooks and I still have some of them. They provide fascinating glimpses into times gone by. I never know what I’m going to find when I start looking through one.
I saw the following recipe while I was glancing through The Marion County Historical Society Heritage Cookbook published [I believe] in 1975. The Heritage Cookbook had reprinted it from an earlier cookbook.
This recipe, with its moralizing introduction and decided lack of measurements, was originally published in 1901 in a cookbook called, Recipes Tried and True by the Ladies’ Aid Society of the First Presbyterian Church.
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“WHO DARES DENY THE TRUTH THERE IS POETRY IN PIE”
There are plenty of women capable of choosing good husbands, or if not good when chosen, or [sic] of making them good. Yet these same women may be ignorant on the subject of making a good pie.
Ingenuity, good judgement, and great care should be used in making all kinds of pastry. Use very cold water and just as little as possible. Roll thin, and ALWAYS AWAY FROM YOU. Prick the bottom with a fork, then brush with white of egg, and sprinkle with white sugar. This will give you a firm rich crust.
For all fruit pies, prepare as above. Stew the fruit, sweeten to taste; if juicy, put a layer of cornstarch on top before putting on the top crust.
Be sure there are plenty of incisions in the top crust. Then pinch the edges.
Sprinkle white sugar on top, and bake in a moderate oven.
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[After a bit of research I found this: Recipes Tried and True. On Kindle. For free.]