Apple Méringue Pie.
1 quart of flour.
½ lb. of butter.
¼ lb. of lard.
Ice-water.
Chop the lard in flour, wet up with ice-water to a stiff paste. Roll thin, and baste with one-third of the butter, sprinkle lightly with flour, and roll up. Again roll out, even thinner than before, baste again with half the remaining butter, sprinkle with flour, and make a second roll. Repeat this process yet a third time, and set in a cold place for one hour.
Cut the roll of paste into two pieces, reserving one for to-morrow’s oyster-pie. With the other, line two pie-dishes and fill with good apple-sauce, well sweetened, and seasoned with nutmeg. Bake until just done. Draw to the oven door, and spread with a méringue made by whipping stiff the whites of three eggs for each pie, sweetening with a tablespoonful of sugar for each egg. Flavor with a little rose-water or lemon-essence, beat until you can make a clean cut in it, and spread three-quarters of an inch thick upon each pie. Shut the oven door until the méringue is well set. Do not let it scorch. Eat cold.
Second Week. Friday.
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Friars’ Soup.
Oyster Pie. Calf’s Liver à l’Anglaise.
Apple Sauce. Stewed Parsnips.
Potatoes au gratin. Picklette.
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Chocolate Custard.
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