The Cookery Blue Book Part 10

PIES.

=Puff Paste.=

Equal quant.i.ties of b.u.t.ter and flour by weight, the b.u.t.ter to be washed.

The yolk of 1 egg. Divide b.u.t.ter in three or four parts and chill; chop one portion into the flour, mix with ice water, and roll in the remainder. Roll and fold several times. If it grows sticky, chill till it hardens.

=Mock Mince Pie--No. 1.=

2 pounds powdered crackers, 1 cup mola.s.ses, 1 of cider, 1 of chopped raisins, 2 eggs, 1 teaspoon salt, 1 of clove, 2 of cinnamon, 1 of mace, 1 of nutmeg. This quant.i.ty makes two pies. Bake forty minutes.

=Mock Mince Pie--No. 2.=

1 cup bread or cracker crumbs, 1 of raisins, 1 of vinegar, 1 of sugar, 1 of mola.s.ses, 1 of water, 1/2 of b.u.t.ter, 1 of currants. Spice to taste.

=Mince Meat.=

2 pounds lean beef, 1 of suet, 5 of apples, 2 of stoned raisins, 1 of currants, 3/4 of citron cut fine, 2-1/2 of brown sugar, 3 tablespoons cinnamon, 1 of mace, 1 of cloves, 1 of allspice, 1 of salt, 2 of nutmeg, 1 pint of sherry, 1 of brandy, 1 of cider, 1 bowl of currant jelly.

=Lemon Tarts.=

1 egg beaten stiff, add 1 cup sugar, and juice and rind of 1 lemon. Line your patty pans with pastry, then put in the lemon mixture and bake.

This will make about six tarts. This same idea may be used, and in place of lemon put any kind of jam (about a tablespoonful), and when cold add whipped cream to the top.

=Rich Lemon Pie.=

The pie crust should be made and baked first. The filling consists of juice and rind of 2 lemons, 6 eggs, 1/2 pound of sugar, 1/4 pound b.u.t.ter, small gla.s.s of brandy, nutmeg. Cream, b.u.t.ter and sugar together; add brandy, nutmeg, lemon, and then eggs. Take the whites of 2 more eggs, beat very light and put on top. This will make one large pie.

=A Plain Orange or Lemon Pie.=

The grated rind and juice of 1 lemon or orange, 6 tablespoons sugar, 1 of flour, 1 cup milk, yolks of 4 eggs. Beat the whites to a stiff froth, and mix into them 3 tablespoons sugar, which you put on pie after baking, and return to oven for a delicate browning.

[Ill.u.s.tration]

CREAMS.

=Pineapple Cream.=

1 small can grated pineapple, 1 cup water, 1 of sugar. Let it come to a boil. 1 package gelatine soaked in 1 cup cold water fifteen minutes, then pour 2 cups boiling water on it. Put this with the pineapple and boil with the juice of 2 lemons. Have ready the whites of 2 eggs beaten stiff, and pour gradually in the boiling mixture. Serve with whipped cream when cool. This should be made the day before using.

=d.u.c.h.ess Cream.=

1/2 pint tapioca soaked over night in 1/2 pint of cold water; in the morning drain, and cover with boiling water and cook till clear, stirring constantly. Remove from fire, add juice of 1 lemon, 1 cup grated pineapple, 1 cup sugar and the beaten whites of 2 eggs. Serve cold with cream.

=Russian Cream.=

1/2 box gelatine to 1 quart milk and 3 eggs. The milk, yolks of eggs and gelatine are put together hot on stove, and just as it is taken off, the whites are stirred in. Add flavoring and mold it.

=Spanish Cream.=

3/4 box of gelatine soaked soft in 1-1/2 pints milk; bring to a boil.

Stir in the beaten yolks of 3 eggs, 3 tablespoons sugar, then bring to a boil again. Beat the whites to a stiff froth and stir in after removing from the fire. Flavor with vanilla. Pour in a mold to cool, and serve with cream.

=Lemon Cream.=

1 large lemon, 4 eggs, 4 tablespoons sugar, 3 of water. Beat yolks and sugar, add juice and rind of lemon, and water. Let simmer till it thickens. Beat whites of eggs stiff with 2 tablespoons of sugar, and stir into the custard while warm.

=Banana Cream.=

Peel and wash bananas. Use equal parts of bananas and sweet cream. To 1 quart of the mixture allow 1/4 pound of sugar. Beat all together till the cream is light. Some consider it an improvement to add a few drops of vanilla, or the juice of canned pineapple.

=Coffee Bavarian Cream.=

1/2 pint rich cream whipped light, 1/2 package gelatine soaked in 1 cup milk, 1 large cup strong coffee, 1 cup white sugar and whites of 2 eggs.

Soak the gelatine until perfectly soft, have the coffee boiling hot, and turn over the gelatine and sugar. Strain and set away until partly stiff. Beat the eggs to a stiff froth, and mix with the whipped cream; add to the gelatine, mixing thoroughly. Mold and serve with whipped cream.

=Bavarian Cream with Peaches.=

Cut 18 fine peaches, or a sufficient number of canned ones, into small pieces, and boil with 1/2 pound of sugar. When reduced to a marmalade press through a coa.r.s.e sieve, then add 1/2 package dissolved gelatine, and a tumbler of cream. Stir this well to make it smooth, and when about set, add 1 pint of whipped cream, and pour into a mold. It makes a still prettier dish to serve half or quarter of peaches, half frozen, around the cream.

=Charlotte Russe.=

1 pint cream, whipped light, 1/2 ounce gelatine dissolved in 1 gill of hot milk, whites of 2 eggs beaten to a stiff froth, 1 small teacup of powdered sugar. Flavor with vanilla or little almond. Mix together the cream, eggs, sugar and flavoring, and beat in the gelatine and milk when quite cold. Line a mold with slices of sponge cake or lady fingers, and fill with the mixture. Set upon the ice to cool.

=Champagne Jelly.=