One well-beaten egg,Six tablespoons of coffee.
One well-beaten egg,Six tablespoons of coffee.
One well-beaten egg,
Six tablespoons of coffee.
Knead dough well and then roll out one-quarter inch on slightly floured pastry board. Cut with animal cutters and then bake on a baking sheet in a moderate oven for ten minutes. Cool and then wash with a mixture of syrup and water and roll in confectioner's sugar.
Note.—The dough must be fairly soft. If necessary, add more coffee.
Syrup Wash:
Three tablespoons syrup,One tablespoon boiling water.
Three tablespoons syrup,One tablespoon boiling water.
Three tablespoons syrup,
One tablespoon boiling water.
Mix and use.
Place in a saucepan
One cup of water,One cup of syrup,One-half cup of cocoa,Six tablespoons of cornstarch,One teaspoon of cinnamon.
One cup of water,One cup of syrup,One-half cup of cocoa,Six tablespoons of cornstarch,One teaspoon of cinnamon.
One cup of water,
One cup of syrup,
One-half cup of cocoa,
Six tablespoons of cornstarch,
One teaspoon of cinnamon.
Stir until the starch is dissolved and then bring to a boil. Cook slowly for six minutes and then add one teaspoon of vanilla. Cool and use for chocolate filling between cakes, in éclairs or cream puffs, or for chocolate pie.
Allow one large pepper for each person. Cut a slice from the top and remove the seeds and then place in cold water until needed. Now mince fine four onions and then cook until tender but not brown, in four tablespoons of shortening. Place in a bowl and then add
Two ounces of bacon, diced and cooked to a light brown,One and one-half cups of fine bread crumbs,Two teaspoons of salt,One teaspoon paprika,One-half teaspoon thyme,Three-quarters cup of milk,One well-beaten egg.
Two ounces of bacon, diced and cooked to a light brown,One and one-half cups of fine bread crumbs,Two teaspoons of salt,One teaspoon paprika,One-half teaspoon thyme,Three-quarters cup of milk,One well-beaten egg.
Two ounces of bacon, diced and cooked to a light brown,
One and one-half cups of fine bread crumbs,
Two teaspoons of salt,
One teaspoon paprika,
One-half teaspoon thyme,
Three-quarters cup of milk,
One well-beaten egg.
Mix and then fill into six large peppers. Place in a greased baking pan and add one-half cup of water. Bake for forty minutes in a moderate oven. Five minutes before removing from the oven place a strip of bacon over each pepper. When nicely browned, serve.
Pare the egg plant and then cut in slices and cover with boiling water. Cook until tender and then drain well. Place in a bowl and add
One medium-sized onion grated,Two green peppers chopped fine,One well-beaten egg,One-half cup of fine crumbs,Two teaspoons of salt,One teaspoon of paprika.
One medium-sized onion grated,Two green peppers chopped fine,One well-beaten egg,One-half cup of fine crumbs,Two teaspoons of salt,One teaspoon of paprika.
One medium-sized onion grated,
Two green peppers chopped fine,
One well-beaten egg,
One-half cup of fine crumbs,
Two teaspoons of salt,
One teaspoon of paprika.
Mould into croquettes and then dip in flour, then in beaten egg and roll in fine crumbs. Fry in hot fat, serve with cream sauce.
Scrape and thoroughly clean the coarse outside branches of celery, cut into inch pieces and then parboil gently for fifteen minutes. Drain. Now place two tablespoons of butter in a saucepan and add one and one-half cupfuls of the prepared celery. Cover closely and cook until tender, shaking occasionally to prevent sticking to the pan. Season, and when ready to serve cover with espaniole or brown sauce made from stock.
To make sauce: Place two tablespoonfuls of fat in an iron frying pan and add four tablespoonfuls of flour; work to a roux, browning well. Now add one and a half cupfuls of stock and bring to a boil. Cook for five minutes and then strain and return to the saucepan and season. Use a bouillon cube to make the stock if none of the regular stock is on hand.
These tiny limas are most delicious when baked like the ordinary navy bean. Wash one-half pound of beans well and then look over carefully and discard all bruised or damaged ones. Soak overnight in cold water. In the morning wash again and then place in a saucepan and cover with cold water. Bring to a boil and then turn into a colander and let the cold water run on them, then place in a saucepan and cover with boiling water and cook for twenty minutes. Turn into a baking dish and add
One cup of stewed tomatoes,One onion, minced fine,One green pepper, minced fine,One teaspoon of salt,One tablespoon of paprika,One-half cup of salad oil,Four tablespoons of syrup.
One cup of stewed tomatoes,One onion, minced fine,One green pepper, minced fine,One teaspoon of salt,One tablespoon of paprika,One-half cup of salad oil,Four tablespoons of syrup.
One cup of stewed tomatoes,
One onion, minced fine,
One green pepper, minced fine,
One teaspoon of salt,
One tablespoon of paprika,
One-half cup of salad oil,
Four tablespoons of syrup.
Add sufficient water to cover beans one inch deep. Mix well and bake for two hours in a slow oven.
Soak one cupful of dried string beans and then cook until tender or use 1 quart of green snap beans.
Then add
Two onions minced fine,One green or red pepper minced fine.
Two onions minced fine,One green or red pepper minced fine.
Two onions minced fine,
One green or red pepper minced fine.
When tender drain well and season with
One teaspoonful of salt,One teaspoonful of paprika,Three tablespoonfuls of grated cheese.
One teaspoonful of salt,One teaspoonful of paprika,Three tablespoonfuls of grated cheese.
One teaspoonful of salt,
One teaspoonful of paprika,
Three tablespoonfuls of grated cheese.
Pare carrots cut in slices and then cook until tender. Drain and then place a layer of carrots in a baking dish. Sprinkle with fine bread crumbs and salt and paprika and then sift two tablespoons of grated cheese over each layer. Repeat this until the dish is full and then cover with one and one-half cupfuls of cream sauce. Sprinkle with grated cheese and fine bread crumbs. Bake in a hot oven for twenty minutes.
Baby lima beans should be soaked overnight. In the morning look over carefully and then discard all bruised and damaged beans. Place in a saucepan and cover with cold water. Bring to a boil and cook for five minutes. Turn into a colander and rinse under cold water and then return to the saucepan. Cover with boiling water and cook until tender, then add
Two onions, minced fine,One fagot of soup herbs.
Two onions, minced fine,One fagot of soup herbs.
Two onions, minced fine,
One fagot of soup herbs.
Cool and then drain the beans well, then mash fine, pile in a dish and set in the icebox until needed.
Use both caps and stems. Peel and then parboil for three minutes and drain. Use three-quarters pound of mushrooms. Now make a cream sauce of
Three cups of milk,One-half cup of flour.
Three cups of milk,One-half cup of flour.
Three cups of milk,
One-half cup of flour.
Dissolve the flour in the milk and then bring to a boil. Cook slowly for ten minutes and then add the prepared mushrooms and
One onion, grated,One-half cup of finely chopped parsley,Two teaspoons of salt,One teaspoon of paprika,Three tablespoons of butter.
One onion, grated,One-half cup of finely chopped parsley,Two teaspoons of salt,One teaspoon of paprika,Three tablespoons of butter.
One onion, grated,
One-half cup of finely chopped parsley,
Two teaspoons of salt,
One teaspoon of paprika,
Three tablespoons of butter.
Heat to a boiling point and then simmer slowly.
One-half can of crushed corn,One egg,One-half cup of water,One teaspoon of salt,One teaspoon of paprika,One grated onion,One tablespoon of baking powder,Two cups sifted flour.
One-half can of crushed corn,One egg,One-half cup of water,One teaspoon of salt,One teaspoon of paprika,One grated onion,One tablespoon of baking powder,Two cups sifted flour.
One-half can of crushed corn,
One egg,
One-half cup of water,
One teaspoon of salt,
One teaspoon of paprika,
One grated onion,
One tablespoon of baking powder,
Two cups sifted flour.
Beat to mix and then fry in hot fat. Drain. This amount will serve six persons.
Parboil and then drain three cups of finely chopped onions. Now place one-half cup of shortening in a frying pan and add onions. Cover closely and cook until a light golden brown. Make a border of onions around a hot platter.
Soak the beans—one pound—over night or early in the morning, and at noon place in a kettle and cover with water. Bring to a boil and drain off the water. Cover with water. Bring to a boil and cook for fifteen minutes. Drain. Now add
One can of tomatoes,One cup of chopped onions,One-half cup of syrup,One pound of salt pork cut in pieces,Two tablespoons of salt,One tablespoon of paprika.
One can of tomatoes,One cup of chopped onions,One-half cup of syrup,One pound of salt pork cut in pieces,Two tablespoons of salt,One tablespoon of paprika.
One can of tomatoes,
One cup of chopped onions,
One-half cup of syrup,
One pound of salt pork cut in pieces,
Two tablespoons of salt,
One tablespoon of paprika.
Add sufficient water to cover beans one inch deep. Mix well and then cover the pot closely and bake in a slow oven for four hours.
Parboil four ounces of liver until tender, and then put through a food chopper. Either beef, pork or lamb liver may be used. Mince three onions very fine. Place four tablespoons of fat in a frying pan and add onions and liver. Cook gently until onions are tender and then lift and turn into a mixing bowl and add
One and one-half cupfuls of dry mashed potatoes,Two teaspoonfuls of salt,One teaspoonful of paprika,One-half teaspoon of thyme,One and one-half cupfuls of sifted flour,One teaspoonful of baking powder.
One and one-half cupfuls of dry mashed potatoes,Two teaspoonfuls of salt,One teaspoonful of paprika,One-half teaspoon of thyme,One and one-half cupfuls of sifted flour,One teaspoonful of baking powder.
One and one-half cupfuls of dry mashed potatoes,
Two teaspoonfuls of salt,
One teaspoonful of paprika,
One-half teaspoon of thyme,
One and one-half cupfuls of sifted flour,
One teaspoonful of baking powder.
Mix thoroughly and then add
One egg,Four tablespoons of potato water.
One egg,Four tablespoons of potato water.
One egg,
Four tablespoons of potato water.
Work to a smooth well-blended mass and then rub your hands with salad oil and then form this mass into balls. Cookfor twenty minutes in boiling salted water. Lift with a skimmer on a napkin to drain. Serve with either onion, tomato or creamed sauce, or the dumplings may be rolled in flour, browned quickly in hot fat and served at once.
Place in a mixing bowl
Three-quarters cup of crushed can corn,One-half cup of fine bread crumbs,One tablespoon of grated onion,Two tablespoons of finely minced parsley,One tablespoon of butter,One teaspoon of salt,One-half teaspoon of paprika,Three tablespoons of flour,One egg,Three-quarters cup of milk.
Three-quarters cup of crushed can corn,One-half cup of fine bread crumbs,One tablespoon of grated onion,Two tablespoons of finely minced parsley,One tablespoon of butter,One teaspoon of salt,One-half teaspoon of paprika,Three tablespoons of flour,One egg,Three-quarters cup of milk.
Three-quarters cup of crushed can corn,
One-half cup of fine bread crumbs,
One tablespoon of grated onion,
Two tablespoons of finely minced parsley,
One tablespoon of butter,
One teaspoon of salt,
One-half teaspoon of paprika,
Three tablespoons of flour,
One egg,
Three-quarters cup of milk.
Mix well and then turn into a well-greased baking dish and bake for thirty minutes in a moderate oven.
Place the rabbit in a saucepan and add
One quart of boiling water,One large onion with two cloves stuck in it,Fagot of soup herbs.
One quart of boiling water,One large onion with two cloves stuck in it,Fagot of soup herbs.
One quart of boiling water,
One large onion with two cloves stuck in it,
Fagot of soup herbs.
Bring to a boiling point and cook gently until the meat is tender. The gravy may be thickened with cornstarch.
Season with pepper, salt and finely minced parsley.
To make a rabbit pie place the fricasse of rabbit in a baking dish and cover with a crust. Bake for thirty-five minutes in a hot oven.
Prepare and cook the rabbit as for fricasse and when the meat is tender lift to drain. Cool. Dip in beaten egg and then roll in fine bread crumbs and fry until golden brown in hot fat. Use the liquid for gravy.
Cut the rabbit and then place in a china bowl and add
One cupful of chopped onions,One bunch of potherbs,One teaspoonful of sweet marjoram,Six cloves,Five allspice,Two bay leaves.
One cupful of chopped onions,One bunch of potherbs,One teaspoonful of sweet marjoram,Six cloves,Five allspice,Two bay leaves.
One cupful of chopped onions,
One bunch of potherbs,
One teaspoonful of sweet marjoram,
Six cloves,
Five allspice,
Two bay leaves.
Now cover, using a mixture of two parts vinegar and one part water. Set in a cool place for three days, turning the rabbit over every day, then put in a casserole dish or stewing pan and cook until tender. Thicken the gravy. Serve potato dumplings with this dish, or it may be eaten cold.
Clean and prepare a pair of rabbits for cooking; cut into suitable pieces. Brown quickly in hot fat; lift to a baking dish and add one quart of hot water.
Two large onions, minced very fine,Salt and pepper to taste.
Two large onions, minced very fine,Salt and pepper to taste.
Two large onions, minced very fine,
Salt and pepper to taste.
Cook very slowly until tender, thicken the gravy and add one cupful of sour cream, then cover the top of the baking dish with mashed and seasoned sweet potatoes, one inch thick. Brush with syrup and dust lightly with cinnamon, and dot with bits of butter. Bake until slightly brown.
One cup of milk,Two tablespoons of cornstarch.
One cup of milk,Two tablespoons of cornstarch.
One cup of milk,
Two tablespoons of cornstarch.
Stir to dissolve and bring to a boil, cook for three minutes and then add
One-quarter teaspoon of nutmeg,Five tablespoons of sugar,Yolk of one egg.
One-quarter teaspoon of nutmeg,Five tablespoons of sugar,Yolk of one egg.
One-quarter teaspoon of nutmeg,
Five tablespoons of sugar,
Yolk of one egg.
Beat to blend and then cool.
One cup of brown sugar,Four tablespoons of water,One tablespoon of butter.
One cup of brown sugar,Four tablespoons of water,One tablespoon of butter.
One cup of brown sugar,
Four tablespoons of water,
One tablespoon of butter.
Place in a frying pan and cook until caramelled, then add one and one-half cups of water. Bring to a boil and then add four tablespoons of cornstarch dissolved in five tablespoons of water. Stir until the mixture thickens and cook for five minutes, then add one teaspoon of vanilla and use.
Place in a saucepan
One cup of crushed fresh fruit,One cup of brown sugar,One cup of water.
One cup of crushed fresh fruit,One cup of brown sugar,One cup of water.
One cup of crushed fresh fruit,
One cup of brown sugar,
One cup of water.
Cook until the fruit is soft and then cool. Rub through a fine sieve and then add
Three tablespoonfuls cornstarch
Three tablespoonfuls cornstarch
Three tablespoonfuls cornstarch
dissolved in
Three tablespoons of water.
Three tablespoons of water.
Three tablespoons of water.
Bring to a boil and cook for five minutes.
Place in a saucepan
Two cups of milk,Four tablespoons of cornstarch.
Two cups of milk,Four tablespoons of cornstarch.
Two cups of milk,
Four tablespoons of cornstarch.
Dissolve the cornstarch in cold milk and bring to a boil. Cook for five minutes and then add
One-half cup of sugar,One-half teaspoon of nutmeg,One well-beaten egg.
One-half cup of sugar,One-half teaspoon of nutmeg,One well-beaten egg.
One-half cup of sugar,
One-half teaspoon of nutmeg,
One well-beaten egg.
Beat to mix.
Place in a saucepan
One-half cup of sugar,One-half cup of white corn syrup,One-half cup of water,Two tablespoons of cornstarch.
One-half cup of sugar,One-half cup of white corn syrup,One-half cup of water,Two tablespoons of cornstarch.
One-half cup of sugar,
One-half cup of white corn syrup,
One-half cup of water,
Two tablespoons of cornstarch.
Stir to dissolve and then bring to a boil and cook three minutes. Now add
One tablespoon of vanilla extract.
One tablespoon of vanilla extract.
One tablespoon of vanilla extract.
Place in a saucepan
Grated rind of one lemon,Two cups of water,Four tablespoons of cornstarch.
Grated rind of one lemon,Two cups of water,Four tablespoons of cornstarch.
Grated rind of one lemon,
Two cups of water,
Four tablespoons of cornstarch.
Dissolve the starch and then bring to a boil. Cook slowly for five minutes and then add
One cup of sugar,Juice of two lemons.
One cup of sugar,Juice of two lemons.
One cup of sugar,
Juice of two lemons.
Beat to thoroughly mix and then serve.
Place one-half cup of sugar in a saucepan and add the yolks of two eggs. Cream until light and fluffy and then add one teaspoon of vanilla extract and one-half teaspoon of almond extract. Heat one-half cup of milk to the boiling point and then pour over the eggs and sugar. Stir continually over a slow fire until the mixture is just below the boiling point. Remove and add stiffly beaten whites of two eggs and serve on pudding.
Place in a saucepan
One cup of well-cleaned blackberries,One cup of sugar,One cup of water,
One cup of well-cleaned blackberries,One cup of sugar,One cup of water,
One cup of well-cleaned blackberries,
One cup of sugar,
One cup of water,
and the following spices tied in a little piece of cheesecloth:
One-half teaspoon nutmeg,One teaspoon cinnamon,One-quarter teaspoon allspice.
One-half teaspoon nutmeg,One teaspoon cinnamon,One-quarter teaspoon allspice.
One-half teaspoon nutmeg,
One teaspoon cinnamon,
One-quarter teaspoon allspice.
Cook slowly until the fruit is soft and then rub through a fine sieve and thicken with
Three tablespoons of cornstarch
Three tablespoons of cornstarch
Three tablespoons of cornstarch
dissolved in
One-quarter cup of cold water.
One-quarter cup of cold water.
One-quarter cup of cold water.
Bring to a boil and cook for five minutes, cool and serve.
One-half pound of stoned cherries,One-half cup of sugar,One cup of water.
One-half pound of stoned cherries,One-half cup of sugar,One cup of water.
One-half pound of stoned cherries,
One-half cup of sugar,
One cup of water.
Bring to a boil and then cook slowly until the cherries are soft. Now add two tablespoons of cornstarch, dissolved in one-half cup of cold water. Bring to a boil and then cook for five minutes. Cool and use.
One-half cup of white syrup,One-half cup of water,One small bottle of maraschino cherries, cut in bits,One tablespoon of cornstarch.
One-half cup of white syrup,One-half cup of water,One small bottle of maraschino cherries, cut in bits,One tablespoon of cornstarch.
One-half cup of white syrup,
One-half cup of water,
One small bottle of maraschino cherries, cut in bits,
One tablespoon of cornstarch.
Dissolve the starch in water and add the syrup and cherries. Bring to a boil and cook for five minutes. Serve.
One-half cup of sugar,One cup of water,Seven level tablespoons of chocolate,Two level tablespoons of cornstarch.
One-half cup of sugar,One cup of water,Seven level tablespoons of chocolate,Two level tablespoons of cornstarch.
One-half cup of sugar,
One cup of water,
Seven level tablespoons of chocolate,
Two level tablespoons of cornstarch.
Dissolve the starch and chocolate in the sugar and water and bring to a boil. Cook for five minutes.
One cup of syrup,One cup of water,One-half cup of cocoa,Two tablespoons of cornstarch,One teaspoon of cinnamon.
One cup of syrup,One cup of water,One-half cup of cocoa,Two tablespoons of cornstarch,One teaspoon of cinnamon.
One cup of syrup,
One cup of water,
One-half cup of cocoa,
Two tablespoons of cornstarch,
One teaspoon of cinnamon.
Place in a saucepan and stir until the starch is dissolved and then bring to a boil. Cook for five minutes and then cool and add one tablespoon of vanilla. Use the same as sauce made with chocolate.
Place in a saucepan
One and one-half cupfuls of cold stewed fresh fruit,One cup of milk,Four level tablespoons of cornstarch.
One and one-half cupfuls of cold stewed fresh fruit,One cup of milk,Four level tablespoons of cornstarch.
One and one-half cupfuls of cold stewed fresh fruit,
One cup of milk,
Four level tablespoons of cornstarch.
Stir to dissolve the starch and then bring to a boil, stirring constantly. Cook for five minutes, and add one well-beaten egg and three-quarters of a cup of sugar; beat hard and then cook for two minutes.
Place four ounces of chocolate, cut into fine pieces, in a saucepan and add one pint of water and one and one-half cups of sugar. Stir until the sugar is dissolved and then bring to a boil, cook for ten minutes and then add
Six tablespoonfuls of cornstarch, dissolved inOne-half cup of water,One teaspoon of cinnamon.
Six tablespoonfuls of cornstarch, dissolved inOne-half cup of water,One teaspoon of cinnamon.
Six tablespoonfuls of cornstarch, dissolved in
One-half cup of water,
One teaspoon of cinnamon.
Bring to a boil and stir continually and cook for five minutes. Cool and then add one tablespoon of vanilla. Place in a fruit jar and store in a cool place. This sauce is used for puddings, pastries, cakes, ice cream, sundaes and chocolate sodas.
Juices of two oranges,One-quarter cup of sugar,One tablespoon of cornstarch,Two tablespoons of water,Yolks of two eggs.
Juices of two oranges,One-quarter cup of sugar,One tablespoon of cornstarch,Two tablespoons of water,Yolks of two eggs.
Juices of two oranges,
One-quarter cup of sugar,
One tablespoon of cornstarch,
Two tablespoons of water,
Yolks of two eggs.
Dissolve the starch in the water. Add the orange juice and cook until thick, about five minutes. Add sugar and yolks of eggs. Remove from fire. Cool and fold in the beaten white of one egg. Use yolk of egg left over for the mousse.
Whites of two eggs,One glass of apple jelly.
Whites of two eggs,One glass of apple jelly.
Whites of two eggs,
One glass of apple jelly.
Beat, using a Dover egg-beater, until it forms into a stiff meringue. This amount will serve about ten people liberally.
One-half of this recipe for ordinary family.
Cut four bananas in half; now then place in a bowl
One-half cup of milk,One-half cup of flour,One teaspoon baking powder,One teaspoon of sugar,One teaspoon of shortening,Pinch of salt,Yolk of one egg.
One-half cup of milk,One-half cup of flour,One teaspoon baking powder,One teaspoon of sugar,One teaspoon of shortening,Pinch of salt,Yolk of one egg.
One-half cup of milk,
One-half cup of flour,
One teaspoon baking powder,
One teaspoon of sugar,
One teaspoon of shortening,
Pinch of salt,
Yolk of one egg.
Beat to mix and then dip banana in batter. Fry golden brown in hot fat. Serve with vanilla or fruit sauce.
One quart of cranberries,One cupful of water.
One quart of cranberries,One cupful of water.
One quart of cranberries,
One cupful of water.
Cook until the berries are soft and then put through the colander or a coarse sieve. Return to the saucepan and boil for three minutes, then add
Two cupfuls of sugar,Pinch of salt.
Two cupfuls of sugar,Pinch of salt.
Two cupfuls of sugar,
Pinch of salt.
Stir until sugar is dissolved and then boil for ten minutes. Rinse a mould with cold water and then pour in the cranberries and let cool.
Cut one lemon into slices and then remove the seeds and put through the food chopper. Add one and one-quarter cups of water. Bring to a boil and cook slowly until the lemon rind is very soft. This usually takes about one hour. Now add one and one-half cups of sugar and stir to dissolve the sugar. Cook until thick like marmalade. Place an asbestos mat under the saucepan to prevent scorching. Stir frequently.
Use level measurements; they conform to pounds and ounces and give satisfactory results.
Juice of three oranges,One-half cupful of sugar,One-half cupful of water,Two tablespoonfuls of syrup from a bottle of maraschino cherries.
Juice of three oranges,One-half cupful of sugar,One-half cupful of water,Two tablespoonfuls of syrup from a bottle of maraschino cherries.
Juice of three oranges,
One-half cupful of sugar,
One-half cupful of water,
Two tablespoonfuls of syrup from a bottle of maraschino cherries.
Boil the sugar and water for five minutes and then cool and add the strained orange juice and the maraschino cherry syrup. Now soak two level tablespoonfuls of gelatine in one-half cupful of cold water for thirty minutes and then place in hot water bath to heat. Stir until dissolved and then strain into prepared orange mixture. Now rinse custard cups in cold water and pour in the gelatine and set aside to cool and mould. To serve: Unmold on a saucer and serve with fruit whip.
One and one-half cupfuls of cold coffee,One cupful of evaporated milk,One-half cupful of cornstarch.
One and one-half cupfuls of cold coffee,One cupful of evaporated milk,One-half cupful of cornstarch.
One and one-half cupfuls of cold coffee,
One cupful of evaporated milk,
One-half cupful of cornstarch.
Place in a saucepan and dissolve the starch in the coffee and then add the milk. Bring to a boil and cook slowly for ten minutes. Remove and add
One cupful of sugar,One teaspoonful of vanilla,Yolk of two eggs.
One cupful of sugar,One teaspoonful of vanilla,Yolk of two eggs.
One cupful of sugar,
One teaspoonful of vanilla,
Yolk of two eggs.
Beat to blend thoroughly and then partly cool and pour into stem glasses, filling nearly to the top. Set on ice to chill. While chilling place the white of two eggs and one-half glass of currant jelly in a bowl. Now use a Dover egg-beater and beat until it holds its shape. When ready to serve pile high on the coffee custards and garnish with maraschino cherries.
Cut a slice of sponge cake. Place on a fruit saucer and pour over it three tablespoons of syrup from a jar of peaches and then place two halves of peaches on the cake and top off with whipped cream and a maraschino cherry.
Shred the leaves of a bunch of mint and place in a saucepan; add one-half cup of water and cook slowly for ten minutes. Now drain and add
One-half cup of sugar,Three-quarters cup of vinegar.
One-half cup of sugar,Three-quarters cup of vinegar.
One-half cup of sugar,
Three-quarters cup of vinegar.
Stir to thoroughly dissolve and then place one tablespoon of gelatin to soak in one-quarter cup of cold water for ten minutes and add the hot mint preparation. Strain and add two drops of green vegetable coloring into it, and then pour into a pan to mould. Cut into blocks and serve with the meat.
Now it all rests with the cook as to whether we are going to have a cut of pastry that fairly melts in your mouth or a tough doughy mass that is unfit for food.
Any little housewife may turn out delicious, flaky pastry if she will but follow directions carefully. First of all, let us study for a minute just what pastry is. It is a mixture of flour, shortening and water. Each grain of flour is thoroughly coated with shortening and then mixed to a dough with the water. Do I hear you say "Well I know that?" Surely you do. But do you know the real knack of putting it together? For here is the real rub. The minute you knead or squeeze pastry that is the moment you make it tough.
Sift
Three cups of flour,One teaspoon of salt,Three teaspoons of baking powder,
Three cups of flour,One teaspoon of salt,Three teaspoons of baking powder,
Three cups of flour,
One teaspoon of salt,
Three teaspoons of baking powder,
together twice, and then cut or rub into this two-thirds cup of shortening. If you cut it in, use your griddle-cake turner or spatula and chop it in rather coarse. Now mix to a dough with one-half cup of ice-cold water, using the cake-turner to mix the water in; just keep chopping and turning over until the mixture is formed into a ball of dough. Do not knead or pat with the hand. You cannot hurt this dough if you will just mix it as a man does when mixing mortar with a hoe. Keep working it back and forth, chopping it each time until well mixed. This amount will make the tops and the bottoms for two pies.
To roll the dough, divide it into four parts and then lift one piece on a slightly floured board and roll out the dough, working the rolling pin to and from you and turning the dough as often as necessary to secure the size and shape desired.
Should the dough tear, or not come to the desired shape, just fold it into squares or oblongs and then roll again.
Place on the tin and then trim the edges. Proceed in the same manner with the top crust, and then when ready to place on the pie, fold from corner to corner, making a bias fold and then cut quarter-inch gashes with a knife in centre to allow steam to escape. Lift and cover the pie and then trim to shape. Now do not form the trimmings into a ball, but lay them one piece upon the other in a pile and flatten them with the rolling pin. Roll and fold into shape, and roll as desired.
You can re-roll pastry as often as desired by this method. Keep in the mind the fact that kneading or squeezing the pastry forms it into a sticky mass. This method will give you a delicious, flaky crust. You may spread two tablespoons of shorteningupon the top crust and then fold and roll. Fold again and roll; then use as desired.
Sufficient pastry may be made at one time to last for two or three days. Just wrap the dough in wax-paper so that it does not dry out. Various fillings may be used. Fresh or canned fruits, custards, mince meat, etc. If you use fresh fruits place
One-half cup of sugar,Three level tablespoons of cornstarch,
One-half cup of sugar,Three level tablespoons of cornstarch,
One-half cup of sugar,
Three level tablespoons of cornstarch,
in a bowl and rub between the hands to thoroughly mix and then use this by sprinkling over the fruit. This will prevent the juice from boiling out of the pie while it is cooking and it will form into a jelly when cold.
To use canned fruit, drain the fruit free from the liquid and then cut into thin slices. Measure the liquid and then add
Four level tablespoons of cornstarch,Eight tablespoons of sugar,
Four level tablespoons of cornstarch,Eight tablespoons of sugar,
Four level tablespoons of cornstarch,
Eight tablespoons of sugar,
to each cupful. Dissolve the starch and sugar in the cold liquid and then bring to a boil. Cook for three minutes and then add the prepared fruit. Cool before placing in the pastry.
To prevent the lower crust from becoming soggy just before putting in the filling, brush it well with a good salad oil, or shortening, taking care that each part is covered. This will give you a tender, flaky lower crust.
Just before the pie is ready to put into the oven brush it well with a wash of egg and milk, using
Yolk of one egg,One-half cup of milk,Two teaspoons of sugar.
Yolk of one egg,One-half cup of milk,Two teaspoons of sugar.
Yolk of one egg,
One-half cup of milk,
Two teaspoons of sugar.
Stir to dissolve the sugar and mix in the egg. Then wash the pie. This will keep a week in a cool place.
The correct temperature to bake a pie is 300 to 350 degrees Fahrenheit. This means a moderate oven. Too much heatwill brown the crust before the filling inside has had the time to cook. Custard pies—this includes those made of eggs, milk, lemon meringes, sweet potato and pumpkin—require a slow oven—250 degrees Fahrenheit.
The most important point in the custard pie is the crust, which will either make or mar the pie. So to begin with, the pastry should be light and delicate. To make pastry for custard pie place in a bowl
Three cups of flour,One teaspoon of salt,Three teaspoons of baking powder,Two tablespoons of sugar.
Three cups of flour,One teaspoon of salt,Three teaspoons of baking powder,Two tablespoons of sugar.
Three cups of flour,
One teaspoon of salt,
Three teaspoons of baking powder,
Two tablespoons of sugar.
Sift to mix and then rub in one-half cup of good shortening, and then mix to a dough with one-half cup of ice water. When mixing the pastry to a dough, it is important that it should be cut and folded together much after the method used in cutting and folding the whites into a cake. Care at this point in making the pastry will prevent it from becoming tough. Now wrap the pastry in wax or parchment paper and place on the ice to thoroughly chill for two hours. Now if the pastry is made either the day before or early in the morning and then allowed to blend, it will be delightfully light and flaky.
Now to prepare for the pie: This amount of pastry will be sufficient for two large pies, one custard and one lemon, for variety. The trimmings can be made into little tarts, turnovers or cheese straws. Divide the pastry into two parts and then roll out one part on a lightly floured board until sufficiently large to fully cover the pie tin.
Now fold carefully in half and then in quarters and lift on the pie plate and open covering the pie plate, easing on the pastry. Trim the edges and then roll out the trimmings into a long narrow strip. Cut into strips three-quarters inch wideand then brush the edge of the pastry on the pie plate with water and add this narrow strip as a reinforcement to build up the edge. This will prevent the custard overflowing.
Now brush the pastry in the bottom of the pie plate with melted shortening, taking care to thoroughly coat the entire surface with the shortening. Then pour in the prepared custard. Reserve about one tablespoon of the custard to brush the pastry around the edges. Place in a slow oven and bake until the custard is firm in the centre.
To test if custard is baked, gently insert a silver knife into the custard, taking care that the knife does not pierce the crust.
Brushing the pastry with the shortening before pouring in the custard prevents the moisture from soaking into the crust.
Beat the whites of two eggs in a bowl, which is free from grease, until stiff, and then cut and fold into the stiffly beaten whites of the two eggs
One-half cup of pulverized sugar,Three tablespoons of cornstarch.
One-half cup of pulverized sugar,Three tablespoons of cornstarch.
One-half cup of pulverized sugar,
Three tablespoons of cornstarch.
Sift the sugar and cornstarch to thoroughly mix and then carefully cut and fold into the whites of eggs.
On just how careful you are in cutting and folding this mixture will determine the success of your meringues. After the whites are beaten stiff they are full of little air bubbles, which if stirred break down and become watery and then the entire mixture becomes flat and tough. To prevent this, sprinkle the prepared sugar over the stiffly beaten white of egg and then with a spoon cut down through the centre and fold over; turn the bowl half-way around, then cut and fold again. Repeat this until sufficiently mixed, then place on the hot pie, sprinkle with granulated sugar and place in the oven to brown. Open the oven door and let stand for a few minutes, then removeto a place free from drafts where it will cool slowly, so as to prevent a sudden shrinking of the meringue, due to a sudden chill.
To make cocoanut pie, add one-half cup of cocoanut to the custard pie just before putting in the oven.
Crush a sufficient number of pared peaches to measure one cup. Place in a mixing bowl and add
One-half cup of sugar.
One-half cup of sugar.
One-half cup of sugar.
Now place in a saucepan
Three-quarters cup of milk,Two tablespoons of cornstarch.
Three-quarters cup of milk,Two tablespoons of cornstarch.
Three-quarters cup of milk,
Two tablespoons of cornstarch.
Stir to dissolve and then bring to a boil. Cook for two minutes and then pour very slowly, while beating hard to blend, on the peaches and sugar that are blending in the mixing bowl.
Add
Yolks of two eggs,One-quarter teaspoon of cinnamon.
Yolks of two eggs,One-quarter teaspoon of cinnamon.
Yolks of two eggs,
One-quarter teaspoon of cinnamon.
Beat again and then pour into prepared pie plate lined with pastry and bake in a slow oven. Use whites of eggs for meringue.
Now to prepare the filling for the custard pie, place in a mixing bowl
One-half cup of sugar,One and one-quarter cups of milk,Yolk of one egg,Two whole eggs,One-quarter teaspoon of nutmeg.
One-half cup of sugar,One and one-quarter cups of milk,Yolk of one egg,Two whole eggs,One-quarter teaspoon of nutmeg.
One-half cup of sugar,
One and one-quarter cups of milk,
Yolk of one egg,
Two whole eggs,
One-quarter teaspoon of nutmeg.
Beat with an egg-beater to thoroughly mix and then pour into the prepared pastry lined pie tin. Use white of egg for meringue.
Place in a saucepan
One cup of sugar,One and one-half cups of water,One-half cup of cornstarch.
One cup of sugar,One and one-half cups of water,One-half cup of cornstarch.
One cup of sugar,
One and one-half cups of water,
One-half cup of cornstarch.
Stir to dissolve and then bring to a boil, and cook for five minutes. Now add
Rind of one-quarter lemon, grated,Juice of two lemons,Yolks of two eggs.
Rind of one-quarter lemon, grated,Juice of two lemons,Yolks of two eggs.
Rind of one-quarter lemon, grated,
Juice of two lemons,
Yolks of two eggs.
Beat to thoroughly mix and then pour into pie plate prepared as for custard pie. Bake in a moderate oven for twenty-five minutes and then cover with meringue made of whites of eggs.
Prepare the pastry and line a pie plate with it, then rub with shortening as directed in the custard pie. Now cover the bottom thickly with sliced peaches and then prepare a custard as follows: Place in a mixing bowl
Three-quarters cup of sugar,Three-quarters cup of milk,Yolks of two eggs,One whole egg,One-quarter teaspoon of cinnamon.
Three-quarters cup of sugar,Three-quarters cup of milk,Yolks of two eggs,One whole egg,One-quarter teaspoon of cinnamon.
Three-quarters cup of sugar,
Three-quarters cup of milk,
Yolks of two eggs,
One whole egg,
One-quarter teaspoon of cinnamon.
Beat to thoroughly mix and just before pouring the custard over the peaches dust them well with sifted flour. Pour on the custard and bake in a slow oven until firm. Use whites of eggs for meringue.
Raspberries and plums may be used in place of the peaches for variety. When making these pies, always use the regulation custard pie tin, the ones with the straight sides.
Place in a saucepan
Three-quarters cup of brown sugar,Two cups of cider,Eight tablespoons of cornstarch.
Three-quarters cup of brown sugar,Two cups of cider,Eight tablespoons of cornstarch.
Three-quarters cup of brown sugar,
Two cups of cider,
Eight tablespoons of cornstarch.
Dissolve the starch and then bring to a boil. Cook for three minutes and then remove from the fire and add
One-half teaspoon of cinnamon,One tablespoon of vinegar.
One-half teaspoon of cinnamon,One tablespoon of vinegar.
One-half teaspoon of cinnamon,
One tablespoon of vinegar.
Beat to mix and then cool and bake between two crusts.
Grease well with shortening a deep pudding pan and then place a layer one inch thick of thinly sliced apples and then sprinkle well with sugar and dust with cinnamon. Repeat this until the dish is full and then cover with a crust of plain pastry. Bake for forty-five minutes in a moderate oven and let cool.
To serve: Loosen the pastry from the sides of the pan, place a large platter over the pie and invert. Cut into wedge-shaped portions and serve with cream, custard or fruit sauce.
Pare the apples and then cut into thin slices. Now place a layer of apples in a pudding pan and sprinkle each layer with
Two tablespoons of flour,Six tablespoons of brown sugar,One-quarter teaspoon of cinnamon.
Two tablespoons of flour,Six tablespoons of brown sugar,One-quarter teaspoon of cinnamon.
Two tablespoons of flour,
Six tablespoons of brown sugar,
One-quarter teaspoon of cinnamon.
Repeat this until the pan is full. Now place a crust on top and bake in slow oven for forty minutes. To serve: Run a knife around the edge of the pan to loosen the crust. Invert the plate over the pie and turn the pie upside down upon the plate. Cover with fruit, whip and cut into wedge-shaped pieces and serve with custard sauce.
Use an oblong pan similar to that used in making cheesecake. Line with plain pastry and then place three cups of bread crumbs in a bowl and add
Two cups of boiling water,One-half cup of syrup,One cup of brown sugar,Four tablespoons of shortening,One teaspoon of cinnamon,One-half teaspoon of nutmeg,One-half teaspoon of cloves,One cup of finely chopped nuts,One cup of raisins or currants,One cup of marmalade or fruit butter.
Two cups of boiling water,One-half cup of syrup,One cup of brown sugar,Four tablespoons of shortening,One teaspoon of cinnamon,One-half teaspoon of nutmeg,One-half teaspoon of cloves,One cup of finely chopped nuts,One cup of raisins or currants,One cup of marmalade or fruit butter.
Two cups of boiling water,
One-half cup of syrup,
One cup of brown sugar,
Four tablespoons of shortening,
One teaspoon of cinnamon,
One-half teaspoon of nutmeg,
One-half teaspoon of cloves,
One cup of finely chopped nuts,
One cup of raisins or currants,
One cup of marmalade or fruit butter.
Beat to thoroughly mix and then pour into the prepared pan and bake in a slow oven for one-half hour. Cool and then ice with water icing. Cut into two-inch oblongs.
Apples or peaches may be used. Wash the fruit and then pare and cut into thin slices. Measure two pints of the prepared fruit and dust over it so as to thoroughly coat each piece with
One teaspoon of cinnamon,One-half cup of flour.
One teaspoon of cinnamon,One-half cup of flour.
One teaspoon of cinnamon,
One-half cup of flour.
Then pat smoothly in baking dish and cover with
One cup of brown sugar,Four tablespoons cold water.
One cup of brown sugar,Four tablespoons cold water.
One cup of brown sugar,
Four tablespoons cold water.
Cover with a crust the pastry and bake in a moderate oven for forty-five minutes. Let cool and then run a knife around the edge of the baking dish and loosen the crust from the dish. Place a large platter over the dowdy and then invert. Dust the dowdy lightly with nutmeg and serve with fruit or vanilla sauce.
Line a pie tin with plain pastry. Now place one and one-half cups of thick apple sauce in a sauce pan and add