The housekeeper's instructor; or, Universal family-cook : being a full and clear display of the art of cookery in all its branches ... To which is added, the complete art of carving, illustrated with engravings, explaining, by proper references, the manner in whicb young practitioners may acquit themselves at table with elegance and ease ... / by W.A. Henderson.

  • Henderson, W. A. (William Augustus)
Date:
[1811?]
Catalogue details

Licence: Public Domain Mark

Credit: The housekeeper's instructor; or, Universal family-cook : being a full and clear display of the art of cookery in all its branches ... To which is added, the complete art of carving, illustrated with engravings, explaining, by proper references, the manner in whicb young practitioners may acquit themselves at table with elegance and ease ... / by W.A. Henderson. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

    199/502 (page 189)
    SECT. III. V K U I T P I K S, Apple Pic. MAKE a good puff-paste crust, aud put it round the edge of your dish. Pare and quarter your apples, and I Uike out tlie cores. Then lay a thick row of apples, and I put in half the sugar you intcnid to use for your pie.— I Mince a little lemon-peel fint*, spread it over the sugar and apples, squeeze in a little juice of a lemon; then : scatter a few cloves over it, and lay on the rest of your : apples and sugar, with another small squeeze of the . juice of a lemon. Boil the parings of the apples and ( cores in some water, with a blade of mace, till the flavour is extracted ; strain it, put in a little sugar, and boil it 1 till it is reduced to a small quantity; then pour it into : you pie, put on your crust, and send it to the oven. You may add to the apples a little quince or marmalade, [ which will greatly enrich the flavour. When the pie ( comes from the oven, beat up the yolks of two eggs, I with half a pint of cream, and a little nutmeg and : sugar. Put it over a slow fire, and keep stirring it till it is near boiling; then take off the lid of the ])ie, and ( pour it in. Cut the crust into small three corner pieces^ i and stick them about the pie.—A pear pie must be done in the same manner, only the quince or marmalade must ‘ be omitted. Apple Tart. SCALD eight or ten large codlins, let them stand i till they are cold, and then take off the skins. Beat the I pulp as fine as possible with a spoon : then mix the yolks of six eggs, and the whites of four. Beat all together ' very fine, put in some grated nutmeg, and sweeten it to - your taste. Melt some good fresh butter, and beat it till it is of the consistence of fine thick cream. Then make a puff-paste, and cover a tin patty-pan with it; pour in the ingredients, but do not cover it with the paste. When you have baked it a quarter of an hour, slip