“In addition, Halstead and Addison expected to do a flourishing business selling apples, pears and grapes; they also talked of opening an eating booth on the Fair Grounds, with baked beans, cakes, pies and hot coffee; and they had agreed with Theodora and Ellen to prepare the food beforehand, and take a share in the profits. The previous fall they had sold cider (moderately sweet) and done very well; but Addison had become so rigid a temperance reformer, during the year, that he would not now deal in cider.”
A cook of roughly the same moment, setting down the same dish.
1233. INGREDIENTS.--Puff-paste No. 1205 or 1206, apples; to every lb. of unpared apples allow 2 oz. of moist sugar, 1/2 teaspoonful of finely-minced lemon-peel, 1 tablespoonful of lemon-juice. _Mode_.--Make 1/2 lb. of puff-paste by either of the above-named recipes, place a border of it round the edge of a pie-dish, and fill it with apples pared, cored, and cut into slices; sweeten with moist sugar, add the lemon-peel and juice, and 2 or 3 tablespoonfuls of water; cover with crust, cut it evenly round close to the edge of the pie-dish, and bake in a hot oven from 1/2 to 3/4 hour, or rather longer, should the pie be very large. When it is three-parts done, take it out of the oven, put the white of an egg on a plate, and, with the blade of a knife, whisk it to a froth; brush the pie over with this, then sprinkle upon it some sifted sugar, and then a few drops of water.
Sources: The passage is from C. A. (Charles Asbury) Stephens, When Life Was Young: At the Old Farm in Maine, free to read in full at Project Gutenberg. The recipe is from Beeton, The Book of Household Management of 1861, also free in full. Both are in the public domain in the United States. The binding above is ours — plum cloth, grapes stamp.