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Updated: May 8, 2025
As I recollec' Hi's wrastlin' out some pie-dough right now." "Well, I ain't takin' no chances, Bud." "You tell that to Hi and see what he says." "Nope. 'T ain't necessary. You see when them docs seen, about a week after, that I was comin' strong instead of goin', they says, 'Me man, if you'd 'a' had pie in your stummick when you was shot, you wouldn't be here to-day.
Make a rich pie-dough; then line a pie-dish with the dough. Pare and remove the stones from the peaches and cut into quarters. Lay closely on the pie; sprinkle with brown sugar and moisten with wine. Bake in a moderate oven until done. Then spread with a meringue and let brown in the oven a few minutes. Egyptian Meat-Pie. Line a large baking-dish with pie-dough.
"And speakin' of locality color," he murmured, grinning at the possibilities before him, "how's that, Johnny?" And he rolled out a thin layer of pie-dough and taking the spur for a "pattern-wheel," he indented a free-hand sketch of the Concho brand on the immaculate dough. Next he wheeled out a rather wobbly cayuse, then an equally wobbly and ferocious cow.
Add the water in which the meat was cooked, 1/2 cup of raisins, 1/2 cup of vinegar, 1 tablespoonful of brown sugar and some cinnamon and 1 carrot sliced thin, salt, pepper and a few cloves. Let boil. Add the brisket and simmer fifteen minutes. Serve hot or cold. Hungarian Fruit Roll. Make a pie-dough.
Sift 1 pint of flour with 1 teaspoonful of baking-powder; beat three yolks of eggs with a pinch of salt; add 1 pint of cream and 1 tablespoonful of melted butter. Stir in the flour; add the whites beaten to a stiff froth. Beat all well together. Fill the muffin-rings 1/2 full and bake in a quick oven for twenty minutes. French Tart. Make a rich pie-dough.
Mix with some sweetbread and mushrooms chopped. Season with salt, pepper and lemon-juice. Add a sprig of parsley and a little onion chopped fine. Mix with a beaten egg and bread-crumbs; sprinkle with nutmeg. Form into croquettes. Dip in beaten egg and fine bread-crumbs and fry in deep hot lard. Serve hot with a cream sauce. German Cheese Pie. Line a pie-plate with a rich pie-dough.
Then mix some powdered sugar with a little milk and flavor with vanilla. Spread on the top. Swiss Pie. Make a rich pie-dough. Line a buttered pie-dish with the dough; then slice three onions very thin and let cook in hot butter until tender; add a pinch of salt. Fill the pie with the onions, cover the top with cream and let bake in a moderate oven until done. Serve hot or cold.
Add some chopped capers and mushrooms; cook until tender. Then thicken the sauce with flour mixed with a glass of wine and boil up. Serve hot with baked turnips. Swedish Pie. Make a rich pie-dough; line a deep pie-dish with the paste and let bake. Then fill with chopped boiled fish, oysters, shrimps and some chopped mushrooms. Sprinkle with salt and paprica and the grated peel of a lemon.
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