1½ cups cranberries chopped and rinsed1 cup sugar½ cup raisins seeded and chopped½ cup water2 tablespoons sifted crumbs or flour
Mix, and bake in two crusts, the same as Apple Pie (see No. 629).
2 cups cranberries2 tablespoons sifted crumbs1¼ cups sugar½ cup hot water
Chop cranberries, rinse, and mix with sugar, crumbs, and water. Roll paste one-quarter inch thick, cover a perforated tin plate, trim the edge evenly, and moisten edge with water; fill with cranberries, cover with half-inch strips of paste placed half an inch apart to form a lattice top; trim the edges neatly, moisten, and finish with a half-inch strip of paste around the edge. Bake about forty minutes. The oven should be hot for the first fifteen minutes, and then the heat should be reduced.
1½ cups cranberries2/3 cup water1 cup sugar2 tablespoons sifted crumbs
Mix berries, sugar, and water, and cook for ten minutes, stirring frequently to break the berries; add crumbs, and when nearly cool pour into a baked pie shell. Garnish with bits of baked pastry.
2 cups hot milk1 egg slightly beaten½ cup dry cake crumbs1/8 teaspoon salt2 tablespoons sugarNutmeg
Mix crumbs and milk, let stand for five minutes, and press through a sieve; add sugar, egg, and salt; line a deep plate with paste rolled thin; build up a firm edge of crust, fill with custard, and dust with nutmeg. Bake about forty minutes. The oven should be hot for the first ten minutes, and then the heat should be reduced.
To recipe for Gooseberry Patties (see No. 648) add two tablespoons of dried and sifted crumbs. Prepare and bake the same as Cranberry Pie (see No. 633).
1 slice bread one inch thickYolks 2 eggs1 cup boiling water1/8 teaspoon salt1 cup sugarRind and juice 1 lemon
Remove crusts from bread; cover bread with boiling water, let stand a few minutes, and press through a sieve; add sugar, egg yolks slightly beaten, salt, lemon rind, and lemon juice. Prepare paste, fill, and bake the same as Custard Pie (see No. 635). Make a Meringue (see No. 627) of the whites of eggs.
6 applesGrated rind and juice 1 lemon1/3 cup sugar1 teaspoon cinnamon2 macaroons rolled¼ teaspoon salt2 tablespoons butter2 eggs slightly beaten
Pare and slice apples, add one-quarter cup of water; cook until soft, and rub through a sieve; add other ingredientsin order given. Line a deep plate or patty tins with rich paste, fill, and bake about forty minutes. Cake crumbs may be substituted for macaroons.
Line a perforated tin plate with paste, rolled one-fourth inch thick; fill with mince meat, moisten edges with water, and cover with an upper crust with a few small gashes cut in it; turn the edge under lower crust about half an inch, press firmly, and trim edges of paste with a knife, slanting toward the center; brush with milk, and bake in a hot oven about half an hour.
1½ cups hot milkJuice of 1 orange½ cup cake crumbs1 egg slightly beaten½ cup sugar1/8 teaspoon saltGrated rind of ½ orange
Mix milk and crumbs, let stand five minutes, and press through a fine sieve; add other ingredients. Prepare paste, fill, and bake the same as Custard Pie (see No. 635).
1 can grated pineappleFew grains salt1 cup sugar1 egg2½ tablespoons flour½ tablespoon butter
Mix sugar, flour, and salt, add beaten egg, and mix with pineapple; pour into a deep pie plate lined with paste, add butter in small pieces, cover with strips of paste, and bake in a hot oven about forty minutes, reducing the heat during second half of baking.
2 cups cooked prunes1 tablespoon flour½ cup sugarGrated rind of ½ orange
Stone prunes, cut in quarters, and put into a paste-lined plate; cover with sugar, flour, and rind mixed. Cover with upper crust, brush with milk, and bake in a hot oven half an hour, reducing the heat during second half of baking.
1½ cups baked pumpkin½ teaspoon ginger1 egg well beaten1 teaspoon cinnamon2/3 cup brown sugar½ teaspoon cornstarch½ teaspoon salt1½ cups milk
Cut pumpkin in pieces and bake in a hot oven; mash and strain, and to one and a half cups add the other ingredients in order given. Prepare paste and bake the same as Custard Pie (see No. 635).
½ cup raisins seeded and chopped¼ cup vinegar1½ cups hot water2 tablespoons butter1 cup brown sugar½ cup sifted crumbs
Mix, and cook for ten minutes; cool; and bake the same as Cranberry Pie (see No. 633).
2 cups rhubarb1 cup sugar2 tablespoons sultana raisinsGrating of nutmeg¼ cup sifted crumbsFew grains salt
Cut rhubarb in half-inch pieces, place in a strainer, and scald with boiling water; drain, put into a paste-linedplate, cover with raisins, crumbs, sugar, and nutmeg and salt mixed; cover with an upper crust, and bake the same as Apple Pie (see No. 629).
1½ cups cooked squash¼ teaspoon cinnamon1 cup sugar½ teaspoon nutmeg¾ teaspoon salt1 egg beaten¼ cup sifted crumbs1½ cups milk
Mix in order given. Prepare paste, fill, and bake the same as Custard Pie (see No. 635).
1 cup raisinsJuice and rind of 1 lemon¾ cup sugar¼ cup sifted crumbs
Seed and chop raisins, and mix with sugar, lemon, and crumbs. Roll paste one-eighth inch thick, and cut in three-inch rounds; put half a tablespoon of raisin mixture on half of each round, moisten edges with water, fold double, and press edges firmly together. Prick with a fork, and bake in a hot oven about fifteen minutes.
Remove tops and stems from one pint of gooseberries; wash, add one-half cup water, and cook about fifteen minutes, or until soft and well broken; add one cup of sugar, and cool; line patty pans with paste, fill with gooseberries, cover with narrow strips of paste to form a lattice. Bake in a hot oven twenty-five minutes.
Use recipe for Prune and Apple Shortcake (see No. 445), fill cooked paste shells, and garnish with bits of cooked paste.
Line patty pans with paste; prepare filling as for Prune Pie (see No. 642); mix, and fill pans; cover with a lattice-work of narrow strips of paste, and finish with a narrow strip of paste around the outer edge. Bake in a hot oven about twenty-five minutes.
Roll paste one-eighth inch thick, cut into circles two and a half inches in diameter. Put a tablespoon of raspberry jam on half of them, and moisten the edges with water. With a small round cutter make three holes in each remaining circle, place on top of jam, press edges firmly together, and bake about fifteen minutes in a hot oven. Bake the small cut-out pieces of paste, and serve with soup.
2 cups rhubarb1 egg yolk beaten¼ cup water3 tablespoons sifted crumbs1 cup sugar1 teaspoon butter
Cut rhubarb in half-inch pieces and cook with water ten minutes; add sugar, egg yolk, crumbs, and butter, and cook five minutes; when cool, fill Patty Shells (see No. 621), cover with One-egg Meringue (see No. 628), and bake ten minutes in a moderate oven.
2 cups cooked and sifted squash1 tablespoon dried and sifted crumbs½ cup sugar½ teaspoon lemon extract2/3 teaspoon salt
Mix in order given. Line patty pans with paste, fill with squash, and bake in a hot oven about twenty-five minutes.
½ cup flour1/8 teaspoon mustard1 tablespoon shortening¼ teaspoon paprika¼ cup grated cheese¼ teaspoon baking powder1/8 teaspoon saltIce water
Rub shortening into flour with finger tips; add cheese, seasonings, and baking powder, and mix to a stiff dough with ice water. Roll out, fold in four layers, roll out again and fold as before; put on ice to chill; roll out one-third inch thick, and cut into four-inch straws. Bake in a hot oven about twelve minutes.
Roll trimmings of pastry into a thin sheet, sprinkle with grated cheese and paprika; fold in four layers; repeat; chill, cut into straws, and bake in a hot oven about twelve minutes.
Prepare paste as for Cheese Straws (see No. 654); roll out very thin, cut with a two-inch cutter, and bake in a hot oven about six minutes.
Roll Rich Paste (see No. 620) very thin in an even rectangular shape; sprinkle with powdered sugar mixed with a little cinnamon. The paste should be about twelve inches long. Fold each end toward the center two inches; fold each end again toward the center; fold double, and chill. Cut in one-third-inch slices, place flat side down on a baking sheet two inches apart, and bake in a hot oven about eight minutes.
Wash thoroughly in two or three cold waters; put in granite kettle, cover with water, and soak twenty-four hours; cook very slowly two or three hours until tender; add sugar, and simmer half an hour.
Wipe and core apples, and place in baking dish (not tin); in each cavity put a stoned date, a tablespoon of sugar, and two tablespoons of boiling water; bake in a moderate oven about half an hour, basting often. Apple jelly may be used in place of dates, or sugar may be mixed with a little cinnamon or nutmeg.
½ peck grapesSugar3 tart apples
Pick over, stew, and mash grapes, put in kettle with apples, which have been coarsely chopped, but not pared or cored; heat to boiling point, mash, and boil thirty minutes; strain through a jelly bag; measure juice, return to kettle, and boil five minutes; add an equal amount of heated sugar, and boil three minutes. Skim well and pour into glasses.
Wash apples, cut in quarters, cover with equal parts of water and vinegar, and cook half an hour; drain; and to each quart of juice add one-third cup of mixed spices (tied in a bag), and boil twenty minutes. Remove spices. Add heated sugar, allowing one quart for each quart of juice. Boil ten minutes, and pour into glasses. When cold and firm cover with melted paraffin.
1 cup grape juice4 apples½ cup sugar4 slices sponge cake or toast
Boil grape juice and sugar for five minutes; pare, core, and slice apples, and cook in grape juice until tender; cool, and serve on toast or cake. Two cups of grapes cooked with one-half cup of water and pressed through a sieve may be used in place of juice.
8 tart apples½ teaspoon nutmeg1 cup sugar½ cup hot water
Pare and core apples, and cut into eighths; put into an earthen dish; add sugar, nutmeg, and hot water; cover closely, and bake in a slow oven three hours.
Peel, scrape, and slice six bananas; put into a greased baking dish in layers, and sprinkle each layer with brown sugar; dot a tablespoon of butter over the top, and sprinkle with the juice of half a lemon. Bake in a moderate oven half an hour.
4 bananas2 tablespoons powdered sugar4 figs¼ cup chopped nut meats
Peel, scrape, and slice bananas; wash, dry, and chop figs; spread over bananas; sprinkle with sugar and nut meats, and serve with cream. Grape nuts may be used in place of nut meats.
½ cup large, hard cranberries½ cup boiling water1 cup sugar
Cut cranberries in quarters, place in colander, and wash under running water to remove the seeds; heat sugar and water slowly to the boiling point, and boil seven minutes; add cranberries, and boil seven minutes. Seal in small glasses.
2 pounds red currants1 cup raisins2 oranges1½ pounds sugar
Wash currants; grate rind of oranges and remove pulp; seed raisins and cut in halves; put in preserving kettle with sugar, heat gradually to boiling point, and simmer until as thick as marmalade.
1 quart cranberries1 cup raisins seeded and chopped1 cup water2¼ cups sugarGrated rind 1 orange½ cup nut meats choppedPulp and juice of 2 oranges
Wash cranberries and chop rather coarsely; put in colander and rinse with running water to remove seeds;add water, oranges, and raisins; cook fifteen minutes; add sugar and boil two minutes; add nut meats and pour into glasses.
1 quart cranberries2 teaspoons cinnamon2 cups brown sugar¼ teaspoon clove½ cup vinegar¼ teaspoon allspice¼ cup water
Mix in order given, heat slowly to the boiling point, and simmer half an hour. Serve with cold meats.
½ cup water1 cup cranberries1 cup sugar
Heat water and sugar to the boiling point, and cook five minutes; add berries, and simmer for fifteen minutes, skimming when necessary. The berries should be unbroken. (Useful for garnishing.)
1 pint cranberries1 cup sugar½ cup water
Pick over and wash berries, add the water, and cook until very soft. Mash with a wooden spoon, add the sugar, and cook until sugar is dissolved. For thick cranberry jelly, press through a sieve and pour into glasses.
1 pound prunes½ pound figs1 ounce senna leavesCold water
Soak prunes over night in cold water to cover, add the senna leaves tied in cheesecloth, and cook slowly untilprunes are tender. Stone the prunes, and chop fine; add figs chopped fine, put in top of double boiler, remove senna, add prune juice, and cook until thick.
Cut grape fruit peel into thin strips, and soak twenty-four hours in salted water, allowing one teaspoon of salt to each quart of water; drain, cover with cold water, and boil about one hour, or until tender, changing the water once; drain, weigh peel, and add an equal weight of sugar; heat slowly, and cook until sugar is almost absorbed; spread on a platter to dry for five or six hours; roll in powdered sugar. If put in airtight jars it will keep indefinitely. Orange or lemon peel may be used in the same way.
8 hard pears½ cup boiling water¾ cup sugar4 cloves
Wipe pears, remove stems, and put in an earthen dish; add sugar, water, and cloves; cover, and bake in a slow oven for four hours, basting occasionally. Serve cold.
8 pounds hard pears¼ pound preserved gingerGrated rind 4 lemons6 pounds sugarJuice of 4 lemons
Quarter and core pears, and put through food chopper; add lemon rind, juice, and ginger (chopped); mix fruit with sugar, heat gradually to boiling point, and cook slowly about two hours, or until thick.
2 cups cooked prunesJuice of 1 orange¼ cup chopped cranberriesFew gratings orange rind½ cup prune juice½ teaspoon cinnamon2 tablespoons sugar¼ teaspoon paprika
Stone prunes, cut in small pieces, add other ingredients, and simmer twenty minutes. Serve with cold meats.
6 quinces1 quart water3½ pounds sugar
Pare, quarter, and core quinces; to the cores and parings add one pint of water, simmer half an hour, and press through a sieve. Chop quinces, using the finest cutter, add a pint of water, and simmer while cores are cooking; add pulp and juice from cores and boil ten minutes; add sugar and boil about five minutes, or until it jellies.
2 cups rhubarb¾ cup sugar3 bananas1 tablespoon butter
Wash rhubarb and cut, unpeeled, into one-inch pieces; peel and slice bananas, and arrange in a baking dish in alternate layers with the rhubarb; add sugar and butter, cover, and bake in a slow oven two hours. Serve hot or cold.
4 cups rhubarbJuice ½ lemon4 oranges6 cups sugar1 tablespoon orange rind grated
Cut rhubarb in half-inch pieces; add pulp and juice of oranges, rind, lemon juice, and sugar. Cook slowly until juice will "jell" when tried on a cold plate.
3 pounds rhubarb1 teaspoon ginger1 pound figs¼ teaspoon clove3 pounds sugar¼ teaspoon salt1 lemon
Cut rhubarb unpeeled into inch pieces; wash figs and put through food chopper; put in preserving kettle with half of sugar and let stand over night; in the morning boil until clear, then add remaining sugar, juice and grated rind of lemon, and seasonings. Cook slowly until thickened.
Cut in halves one grape fruit, one orange, and one lemon; remove pulp with a teaspoon, saving juice and discarding seeds; remove the membrane from peels, and put peel through the food chopper, using medium cutter; mix peel, pulp, and juice; measure, and to each cup add three cups of cold water; let stand over night; heat slowly to the boiling point, and cook one hour, or until peel is tender; measure, add an equal amount of sugar; boil about forty minutes, or until a little will "jell" when tried on a cold plate.
3 pounds ripe tomatoes1 teaspoon ginger3 pounds sugar¼ teaspoon salt2 lemons
Scald and peel tomatoes; cut in halves crosswise and discard seeds; put in preserving kettle with sugar, lemon juice, and ginger; cook slowly about two hours, stirring often with a wooden spoon. Skim when necessary. This may be kept in a stone crock or sealed in glasses.
Rind of ½ watermelon1½ tablespoons cinnamon3 pounds brown sugar1 tablespoon cloves1 quart vinegar1 tablespoon allspice
Pare melon rind, cut in inch squares, wash, and drain; put sugar and vinegar in a preserving kettle, add spices tied in a bag, and boil one hour; add melon rind, and cook about one hour, or until tender; put melon rind into a stone crock, boil sirup hard for fifteen minutes, and pour over melon.
4 cups granulated sugar1/8 teaspoon cream of tartar1 cup boiling water
Put sugar in a smooth, clean saucepan, add boiling water, and stir until dissolved; heat slowly to boiling point, add cream of tartar, and boil without stirring to 240° F., or until sirup will form a soft ball when tested in cold water. As sirup granulates around the sides of saucepan, wash down with a clean brush which has been dipped quickly into cold water; pour out upon a slightly oiled slab or large platter; as the edges begin to harden, turn them toward the center, and when the mixture is partly cooled work with a wooden spatula or butter paddle until creamy; when it begins to lump, knead with the hands until smooth. Let stand a few hours before using, or keep in a covered jar until needed.
Follow recipe for Plain Fondant (see No. 684), using strong, clear coffee in place of water. Or, if only a small quantity is needed, melt plain fondant over hot water and add one teaspoon of instantaneous coffee to each cup. This may be used melted for mints, or for dipping, or, when cooled, for centers.
Cut candied fruits or nuts into small pieces, and work with a bit of fondant into small balls; let stand a few hours before dipping. Keep centers small so that bonbons will not be too large when finished.
Melt fondant over hot water; flavor and color as desired; dip bonbon centers one at a time, and remove with a fork or confectioners' dipper; place on an oiled slab or platter until cold.
Melt bitter chocolate in a cup over hot water, and dip centers the same as for Fondant Bonbons (see No. 687). Dot chocolate (sweetened) may be used if preferred. Confectioners' chocolate is best for dipping, but cooking chocolate is satisfactory if half a teaspoon of butter is melted with each four squares.
Put Plain Fondant (see No. 684) in cups, melt over hot water, and flavor with a few drops of oil of spearmint, wintergreen, orange, lime, or any desired flavor; color lightly if desired, and drop from a teaspoon upon an oiled slab or platter.
Break the white of an egg into a bowl, add a tablespoon of water and about two cups of confectioners' sugar, or enough to knead. Flavor with oil, extracts, or gratedorange or lemon rind, and color as desired. Use for mints (rolled and cut), stuffing dates, prunes, cherries or nuts, or for bonbon centers.
1 cup sugar1/8 teaspoon cream of tartar½ cup boiling water3 drops oil of spearmint
Put sugar into a smooth, clean saucepan, add boiling water, and stir until dissolved; add cream of tartar, and boil to 234° F., or about five minutes; cool slightly, add flavoring, beat until creamy, and drop from a teaspoon on an oiled slab or platter. If mixture thickens before all is used, add a few drops of boiling water. Oil or essence of wintergreen, lime, orange, etc., may be used instead of spearmint, and mixture may be colored lightly to correspond with flavoring.
2 cups sugar½ cup boiling water¼ cup molasses4 drops oil of spearmint
Put sugar and molasses into a smooth, clean saucepan, add boiling water, heat gradually to the boiling point, and boil to 258° F., or until candy becomes brittle when tested in cold water; add flavoring, pour on an oiled slab or platter, and when cool enough to handle pull until nearly white; pull into long strips about half an inch in diameter, and cut in small pieces with scissors; roll in powdered sugar, and keep in a covered jar for several days before using.
Follow recipe for Mint Paste (see No. 694), omitting spearmint and coloring, and adding one cup of stewedand strained dried apricots (without juice); roll in confectioners' sugar, or dip in melted fondant or chocolate.
1 box granulated gelatine¼ cup lemon juice2/3 cup cold waterGrated rind 1 orange1 cup boiling water5 drops oil of spearmint2 cups sugarGreen coloring
Soak gelatine in cold water five minutes; dissolve in boiling water; add sugar, and stir until dissolved; add lemon juice, and boil twenty minutes; add rind, flavoring, and coloring; pour into a small pan and let stand for several hours; cut into cubes and roll in confectioners' sugar. Oil of wintergreen, cloves, or cinnamon may be used in place of spearmint, and other coloring may be used.
1 box granulated gelatine3 tablespoons lemon juice2/3 cup strained orange juiceGrated rind 1 orange1 cup boiling water¼ cup nut meats cut fine2 cups sugar½ cup candied fruit cut fine
Soak gelatine in orange juice five minutes; dissolve in boiling water, add sugar and lemon juice, and stir until sugar is dissolved; boil twenty minutes; add rind, and, when nearly cold, add nuts and fruit and pour into a small pan; let stand several hours, cut in cubes, and roll in confectioners' sugar. Paste may be colored pink by adding red gelatine to the orange juice.
½ pound prunesJuice and grated rind ½ lemon½ pound figsConfectioners' sugar½ pound dates
Soak prunes and figs in cold water over night, drain and wipe dry; cut prunes from stones, stone dates, and put all fruit through food chopper, using finest cutter; add lemon rind, juice, and sugar enough to knead to a firm paste; roll on a sugared board to one-fourth-inch thickness, and cut in small rounds, squares, or diamonds. Or form paste into small balls, and roll in coconut or chopped nut meats. One-half cup of finely chopped nut meats may be added to the paste. This is an excellent filling for stuffed dates.
2 cups large raisins seeded½ teaspoon cinnamon½ tablespoon butter½ teaspoon mace2 tablespoons vinegar¼ teaspoon clove2 tablespoons water
Cook very slowly until raisins are plump and liquid has evaporated. Cool, and roll in granulated sugar.
Wash one pound large dates, dry, and remove stones; stuff with plain fondant, or fondant mixed with candied fruits or nuts; or stuff with a seeded raisin, or a piece of date, fig, or pineapple. Roll in confectioners' sugar.
1 pound large prunes½ cup confectioners' sugar½ pound dried apricots
Wash fruit, soak over night, drain and dry; remove stones from prunes with a knife; put apricots throughfood chopper, mix with sugar, and fill prunes; roll in confectioners' sugar.
2 cups sugar1 tablespoon corn sirup1½ cups water1 pint chestnuts
Shell one pint of chestnuts (see No. 243) and simmer in a sirup made of sugar and water until chestnuts are tender but not broken. Drain from sirup; cook the sirup with the corn sirup to 310° F., or until sirup begins to discolor. Remove saucepan from fire, place in a saucepan of hot water, put chestnuts on a dipping needle or long pin, and dip in sirup until thoroughly coated; place on an oiled platter.
2 cups sugar1/8 teaspoon cream of tartar1 cup water
Boil sugar, water, and cream of tartar to 310° F. Follow directions for dipping Marrons Glacés (see No. 700). Cherries, strawberries, orange sections, grapes, or mint and rose leaves may be dipped in the same way.
1 teaspoon= 60 drops3 teaspoons= 1 tablespoon16 tablespoons= 1 cup1 cup= ½ pint2 pints= 1 quartButter, 2 tablespoons solidly packed= 1 ounceButter, 2 cups solidly packed= 1 poundChocolate, 1 square= 1 ounceCoffee, 4-1/3 cups= 1 poundEggs, 9 in shells= 1 poundEnglish Walnuts, chopped, 5 cups= 1 poundFlour, 4 tablespoons= 1 ounceFlour, Pastry, 4 cups= 1 poundFlour, Bread, 4 cups= 1 poundFlour, Entire Wheat, 3-7/8 cups= 1 poundFlour, Graham, 4½ cups= 1 poundMeat, 2 cups finely chopped= 1 poundOatmeal, 2-2/3 cups= 1 poundOats, Rolled, 5 cups= 1 poundRice, 1-7/8 cups= 1 poundRye Meal, 4-1/3 cups= 1 poundSugar, Brown, 2-2/3 cups= 1 poundSugar, Confectioners', 3½ cups= 1 poundSugar, Granulated, 2 cups= 1 poundSugar, Powdered, 2-2/3 cups= 1 poundSugar or Salt, 2 tablespoons= 1 ounce