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Updated: June 23, 2025
If you hear a crash, and a loud Irish wail from the inner depths, you never think of its being a yellow pie-plate, or that dreadful one-handled tureen that you have been wishing were broken these five years; no, indeed, it is sure to be the lovely painted china bowl, wreathed with morning-glories and sweet-peas, or the engraved glass goblet, with quaint Old English initials.
"Yes, that's what they are;" confirmed Jimsy, as the procession passed inside the wicket gate and came up the gravelled pathway toward the house. Sheriff Lawley had on his stiffest professional air and Si Hardscrabble's chest was puffed out like a pouter pidgeon. On it glistened, like a newly scoured pie-plate, the emblem of his authority an immense nickel star as big as a sunflower.
Line a deep pie-plate with nice crust, then prepare a filling as follows: After removing the crust from two slices of bread about two inches thick, pour over it one cup of boiling water; add one dessertspoon of butler, and beat until the bread is well soaked and smooth; then add the juice and rind of one lemon, one cup of sugar, the yolks of two eggs, well beaten, and a little salt; mix well; fill pie with mixture and bake in hot oven until firm.
I ain't seen no button-hook in this place, but ye jest set on that chair an' I'll fasten yer boots fer ye." She took a huge, crooked hair-pin from her hair, and buttoned Nancy's boots with wonderful speed, when the tool which she worked with was considered. And what a breakfast that was, which Nancy ate from a blue-edged pie-plate that was badly crackled.
I got a home, and if I want something to growl at me I'll go pull the dog's tail." That evening the kitchen of the Reist farmhouse was a busy place. Baskets of apples stood on the floor. On the table were huge earthen dishes ready for the pared fruit. Equipped with a paring knife and a tin pie-plate for parings every member of the household drew near the table and began snitzing.
Therefore he descended from the porch, one step at a time, and climbed around to the kitchen. Here he found preparations for dinner well under way. "'Llo, Bobby," greeted the cook, a tall white-moustached lean man with bushy eyebrows. The cookees grinned, and one of them offered him a cooky as big as a pie-plate. Bobby accepted the offering, and seated himself on a cracker box.
Flour a board or marble slab, roll the dough out thin, sprinkle with a little flour and put dabs of soft drippings here and there, fold the dough over and roll out thin again and spread with fat and sprinkle with flour, repeat this and then roll out not too thin and line a pie-plate with this dough.
Whip one cup of rich cream, sweeten and flavor and spread over the peaches. Set in ice-chest until wanted. PEACH PIE, No. 1 PEACH PIE, No. 2 Pare, stone, and slice the peaches. Line a deep pie-plate with a rich paste, sprinkle a little flour over the bottom crust and lay in your fruit, sprinkle sugar liberally over them in proportion to their sweetness.
Squeeze out the pulps and put them in one vessel, the skins into another. Then simmer the pulp a little and press it through a colander to separate the seeds. Then put the skins and pulps together and they are ready for the pies. Line a pie-plate with rich pastry. Pick, clean and wash one pint of huckleberries, drain and lay them thickly on the crust.
First line a pie-plate with puff paste and bake, and then make a cream of the yolks of four eggs, a little more than a pint of milk, one tablespoon of cornstarch and four tablespoons of sugar, and flavor with two teaspoons of vanilla. Pour on crust and bake; beat up the whites with two tablespoons of powdered sugar and half a teaspoon of cream of tartar.
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