Recipes Tried and True Part 16

LEMON PIE. MRS. P. O. SHARPLESS.

One lemon; grate the yellow rind and squeeze the juice. One scant cup sugar, two tablespoons of flour (rounded full), the yolks of two eggs, beat until light; then add one and a half cups of boiling water, in which has been melted a heaping tablespoonful of b.u.t.ter; lastly, add three drops of vanilla extract. When baked, cover with the whites of two eggs, beaten to a stiff froth with four tablespoonfuls of sugar.

Return to the oven until it is a very delicate brown. This makes two small pies, or one large one.

FIG TARTS. MRS. T. H. LINSLEY.

Make a puff paste; roll about twice the thickness you would for pie.

Bake in forms cut with the lid of a pound baking powder can; score in eight parts about one-half inch deep; turn every other one to the center; pinch them together to hold the filling.

FIG FILLING FOR TARTS.--One-half pound figs; soak, and cut out the stems; mince very fine. To each cup of minced figs, put one cup of sugar, and one-half cup of water; boil until it jells. Fill the sh.e.l.ls, and put on top a soft frosting.

LEMON TARTS. MRS. SUSIE SEFFNER.

One cup of white sugar, one grated lemon, whites of three eggs beaten to a froth, and b.u.t.ter the size of a walnut. Put on stove; let come to a boiling heat, but not boil. Stir in whites of eggs the last thing, and put in tart sh.e.l.ls.

PUMPKIN PIE. MRS. R. H. JOHNSON.

One-half pint of stewed pumpkin, one pint of hot milk, one cup of brown sugar, one egg, one large tablespoonful of flour, one-half large tablespoonful of b.u.t.ter, one-half teaspoonful of ginger, one-half teaspoonful of vanilla.

PLUM PIE. MRS. JULIA P. ECKHART.

Line a pan with puff paste; put in a layer of Damson plums; sprinkle with cinnamon and sugar. Put in the oven, and let it bake until the crust is done; take from the oven; put on top a batter made from three eggs, one cup of sugar, three tablespoons of cold water, one cup of flour, one teaspoon of baking powder. This is sufficient batter to cover three pies. Serve warm.

MOLa.s.sES PIE. MRS. L. M. DENISON.

One cup of sugar, one cup of mola.s.ses, one cup of cold water, one-half cup of b.u.t.ter or lard, four cups of flour, one tablespoonful of cinnamon, and one teaspoonful of soda. Bake in crust as you would custard pie.

RAISIN PIE. MRS. J. M. DAVIDSON.

One teacupful of raisins (seeded and chopped), one cup of sugar, the juice of one good-sized lemon, one cup of boiling water; set this on stove; let come to a boil; then add four heaping teaspoonfuls of flour, wet in a little cold water; after it boils again, put in a small piece of b.u.t.ter and a little grated nutmeg; let cool before making into pies. This makes one very large pie. By doubling the amount, you can make three good-sized pies. The filling will keep for some time.

CHEESE.

"I will make an end of my dinner; There's pippins and cheese to come."

--SHAKESPEARE

HOW TO MAKE A WELSH RARE-BIT.

One-half pint of grated soft cream cheese and one-half cupful of cream, melted together in a sauce pan; add a little salt, mustard, cayenne pepper, a teaspoonful of b.u.t.ter, an egg, or yolks of two.

Stir until smooth, and pour over the toast.

WELSH RARE-BIT. MRS. W. C. BUTCHER.

Cut up one pound of cheese in small pieces, and place in a dish, seasoning with salt and pepper; stir until melted. Have ready toast on a hot dish; cover slices with the melted cheese. Serve hot, as a relish. This is used as a course before serving a dinner.

CHEESE FONDA. MRS. W. C. BUTCHER.

Two scant cups of milk; add three eggs, beaten lightly; season with one teaspoon of b.u.t.ter, salt, red pepper, and a pinch of soda, dissolved in a little hot water; then add one cup of dry and fine bread crumbs, and one-half pound of grated cheese. The bread and cheese should both be dry before grating it. Put in a b.u.t.tered dish, with dry crumbs on the top, and bake in rather a hot oven. Serve at once.

CHEESE SANDWICH.

Heat two cups of milk and one of grated cheese; then add two cups of fine bread crumbs, half teaspoonful of mustard, pepper and salt; mix it well. Spread thickly between thin slices of b.u.t.tered toast.

CHEESE STICKS.

One cup of grated cheese, one cup of flour, a small pinch of cayenne pepper, b.u.t.ter same as for pastry; roll thin; cut in narrow strips.

Bake a light brown in a quick oven. Serve with salads.

CHEESE STRAWS. MRS. FRED. SCHAEFFER.

One cup of flour, two cups of grated cheese, one teaspoon of salt, one teaspoon of baking powder, and water enough to roll out like pie dough; roll thin, and cut with pastry wheel in long, narrow strips.

Bake in quick oven.

CHEESE WAFERS. FLORENCE ECKHART.

Take salted wafers, b.u.t.ter them on one side, and sprinkle thickly with grated cheese. Place in a dripping pan; put into a warm oven about fifteen minutes, and serve with meats or salad.

CAKES.

"With weights and measures just and true, Oven of even heat, Well b.u.t.tered tins and quiet nerves, Success will be complete."