An' w'en she thinks she's got 'em in the crock they're all
in us!"--J. W. Foley.
DOUGHNUTS.--One and one half cups sugar, three eggs, one cup sour
cream, one half cup milk sweet or sour, one half teaspoon soda
dissolved in water and stirred into the cream, two teaspoons baking
powder with flour to make soft dough, season to taste.--Mrs. L. L.
Lampman.
DOUGHNUTS.--Three eggs beaten light, one cup sugar, two tablespoons
butter, one cup sour milk, one teaspoon soda dissolved in hot water,
one half teaspoon nutmeg, a little salt, one half teaspoon baking
powder. Use swansdown cake flour to make a nice smooth dough. Roll, cut
and fry brown in deep smoking hot lard.--Mrs. Southard.
DOUGHNUTS.--Two cups sugar, two eggs, one cup sweet milk, one heaping
teaspoon butter, one and one half cups mashed potatoes, salt, nutmeg,
three teaspoons baking powder. Mash the potatoes and while they are hot
add the butter, sugar, salt and nutmeg. Beat the eggs and add with the
milk, sift baking powder with flour twice. Use only flour to roll out,
the less flour used the better doughnuts will be.--Mrs. Aaron J.
Bessie.
SOUR CREAM DOUGHNUTS.--One and one half cups sour milk, one half cup
thick sour cream, one level teaspoon of soda, one and one half cups
sugar, three eggs, a little salt and nutmeg or other flavoring. Flour
to roll soft, about six cups, cut. Brown in deep, smoking hot fat,
drain and sift powdered sugar over them, (two eggs will
do).--Contributed.
EXTRA GOOD DOUGHNUTS.--One cup sugar, one cup sweet milk, one half
(scant) cup sour cream, three eggs, two level teaspoons baking powder,
one level teaspoon soda, salt. Flour to roll soft. Pour sweet milk over
sugar, add soda to cream, stir in milk and sugar, then eggs and then
flour, flavoring, etc.--Contributed.
Pastry, Pies and Tarts
"Cook your husband what he likes, and save a hundred household
strikes."
PIE CRUST.--For one pie, mix one large cup of flour sifted with half a
teaspoon of salt, with one half cup of lard and butter mixed. Blend
these ingredients thoroughly with the hands or cut and shape with a
knife, then lightly mix in one quarter cup ice cold water, just enough
to bind the flour and lard together. Use scant measure of water and do
not handle much. Flour the molding board and quickly roll half the
dough into a thin crust and line the pie tin. Fill the pie with
prepared fruit, wet the edges of the crust with water, roll out the
balance of the dough for the upper crust, gash it across the center and
lift it carefully and cover the pie, pressing edges together with a
fork. If a glazed crust is wanted rub the crust over with a little
milk, egg and sugar slightly mixed together. This insures a nice brown
crust. The oven should be hot enough to turn white note paper a nice,
rich brown color in five minutes time. Pastry requires a brisk oven but
not too hot. The ingredients for pastry should be very cold. The
measure of shortening (lard) should be generous and the water scant and
it should not be handled after the water is added only sufficient to
lift out of the mixing bowl and roll out. Flour the board well and
flour the rolling pin.
CURRANT PIE.--One cup currants (fresh fruit), one cup sugar, one
tablespoon flour, two tablespoons water, one lump of butter and yolks
of two eggs. Beat all together and bake in one crust. When done frost
with the beaten whites of the eggs.--Mrs. Davidson.
CHERRY PIE.--Line a pie plate with pie crust, fill it generously half
full of fresh, stoned sour cherries, and sprinkle a generous cupful of
sugar over them mixed with one large tablespoon of flour, dot with one
level tablespoon of butter cut into bits, cover with another layer of
cherries sprinkled lightly with sugar. Cover with an upper crust
wetting the edges and pressing well together to prevent juice escaping.
Cut a gash in center of top crust to allow steam to escape and bake in
a moderate oven for forty minutes or until cherries are tender and the
juice bubbles in a simp. If a novice at the work, test the fruit with a
broom straw through the gash in the upper crust. If the straw can
pierce the fruit easily the pie is done.--Mrs. Whitehead.
FRESH FRUIT PIES.--The recipe for cherry pie applies to all fresh berry
or fruit pies gauging the sugar and flour according to the juicy
sweetness of the fruit. Gooseberries, currants, strawberries,
cranberries and plums will take good full measures of sugar and flour.
Raspberries, blue berries and black berries require less sugar and
apricots and peaches and apples small measures of flour. A little
butter improves the flavor of all fruit pies and apple pie needs a
dusting of nutmeg or cinnamon before adding the top crust. Canned fruit
may be drained free of its syrup and used the same way using less sugar
and adding half a cupful of the syrup.--L. W. W.
LEMON PIE. Crust.--One half large cup of flour, one heaping tablespoon
of lard, pinch of salt. Mix well. Add enough water to make paste. Roll
thin, put in tin, prick with fork and bake. Filling. One large cup of
sugar, two heaping tablespoons of flour, one large cup of boiling
water, butter the size of a walnut, juice and grated rind of one lemon,
yolks of two eggs. Mix the flour and sugar together, add boiling water,
put on the stove and let come to a boil, then add butter, yolks of two
eggs, juice and grated rind of one lemon. Remove from fire at once.
Beat the whites of two eggs with two tablespoons of sugar and put on
top. Put in oven to brown.--Mrs. R. Meidell.
AMERICAN PRUNE PIE.--Stew about twenty four or thirty prunes, pitt and
sweeten the prunes. Bake a pie crust. Whip one half pint of cream,
sweeten with sugar, flavor with vanilla. Put a layer of prunes in the
crust, then the whipped cream on top and serve cold.--Mrs. R. Meidell.
PUMPKIN PIE.--One cupful of mashed pumpkin, three quarters cup of
sugar, one teaspoonful of salt, one half teaspoonful each of mace,
cinnamon and ginger. Heat one teacupful of milk and beat three eggs and
add to mixture. Bake with under crust only.--Mrs. H. Hanson.
PUMPKIN PIE.--One quart milk, three cups stewed pumpkin, one tablespoon
flour, four eggs, one and one half cups brown sugar, one half cup
molasses, one teaspoon salt, one level tablespoon cinnamon, one
teaspoon ginger, one tablespoon melted butter. Bake with an under
crust. Makes three pies. Beat eggs, add pumpkin, then flour, sugar,
salt, spices, molasses and butter and lastly the milk which may be
partly cream. Mix well, fill pie tins which have been lined with pie
crust and bake from thirty to forty minutes.--L. W. W.
RHUBARB PIE.--One cup diced fresh rhubarb, one cup sugar, one
tablespoon flour. Mix all together, turn into a pie tin lined with pie
crust. Dot bits of butter over the top of rhubarb, sprinkle with one
tablespoon of water. Cover with top crust and bake in moderate oven
about forty minutes.--Contributed.
CREAM PIE.--Two yolks of eggs beaten with one half cup sugar, add one
large tablespoon of flour and a scant tablespoon of corn starch
dissolved in a little milk. Cook in one pint of boiling milk on back of
range, stirring constantly. Flavor with vanilla or lemon. Fill baked
pastry shell, cover with meringue and brown in oven. Serve cold.--L. W.
W.
CUSTARD PIES.--The rule for custard pie is four beaten eggs and one
scant cup sugar to each quart of milk. For one small pie use half this
recipe. Mix all together and add flavoring of vanilla, lemon, almond or
nutmeg. Line deep pie tin with pie crust and fill with the raw custard
and bake in a moderate oven until the custard sets and can be cut clean
with a silver knife. Do not bake too long or it will be dry and tough
and use scant sugar measure to avoid a watery custard. Cocoanut custard
pie is made by adding one cup of shredded cocoanut before baking. Date
pie is made by pressing stewed dates through a colander and adding to
the custard. Open fruit custard pies are made by laying a layer of
prepared fruit on the crust in the tin and covering with the raw
custard. All custard pies are baked with an under crust only. Pumpkin,
squash and sweet potato pies are made by adding a quart of the cooked
and mashed vegetable to each quart of custard and adding spices and
salt to suit individual taste.--Contributed.
CREAM PIES.--The cream fillings are cooked on top of stove until thick.
Line pie tins with a rich pie crust, pick with a fork to let out air
while baking, and bake a golden brown, then fill with the cooked
filling, cover with a meringue and bake until meringue sets. The rule
for the cream filling is two eggs beaten with half a cup of sugar and
one large tablespoon of flour or one scant tablespoon of cornstarch
mixed smooth with a little milk, add flavoring. Bring two small cups of
milk or water to a boil, add the egg mixture and cook thick. If liked
add one teaspoon of butter to the milk or water. For chocolate pie
double the sugar and use two squares of chocolate shaved fine and heat
with the cream filling. For pineapple add grated pineapple to the cream
filling, double the measure of flour as acids thin the mixture
considerably. For lemon cream pie use the juice and grated rind of one
large lemon or two small ones and double the flour and sugar measure.
(For orange pie use juice of one large orange and half a lemon.) In
lemon and orange pie water is generally used in preference to milk and
if a rich pie is liked use an extra egg yolk and a large measure of
sugar.--Contributed.
MERINGUE.--To make the meringue, beat the whites of two eggs very light
and stiff, cut in two level tablespoons of sugar and beat five minutes.
Spread on top of the filled pie, sprinkle lightly with sugar and brown
in a slow oven. When meringue is firm to the touch it is done and will
not fall or shrink, if under-done it falls. If the oven is too hot
leave the oven door open for three minutes before putting the meringue
in to bake. Long beating of the whites of eggs and sugar however will
usually make a good, thick and firm meringue.--Contributed.
ENGLISH ORANGE CHEESE CAKES OR TARTS.--One half pound sugar (one cup)
mixed with one fourth pound butter (one half cup) add three eggs,
(reserving white of one); juice of two oranges and grated rind of one;
juice of one lemon. Beat well. Simmer until like honey. Fill baked
patty or tart shells of pie crust. Make a meringue of the stiffly
beaten white of egg and one tablespoon of sugar. Frost the tarts,
sprinkle with sugar and brown in a moderate oven. Serve cold.--Mrs.
Whitehead.
DEVIL'S FOOD CAKE.--One and one half cups of sugar, creamed with one
half cup butter, yolks of three eggs, one half cup milk, one square
chocolate melted in half cup boiling water, two cups flour sifted with
two heaping teaspoons baking powder. Add vanilla and the unbeaten
whites of the three eggs the last thing.--Mrs. T. B. Huff.
BURNT SUGAR CAKE.--One and one half cups sugar creamed with one half
cup butter, yolks of three eggs, one large cup cold water, three large
tablespoons of thick burnt sugar or enough to make a light brown in
color; two cups flour sifted with two heaping teaspoons baking powder.
Add the unbeaten whites of the three eggs and vanilla the last thing.
Frost with boiled frosting to which has been added one tablespoon of
burnt sugar and a half cup broken nut meats.--Mrs. T. B. Huff.
TO MAKE BURNT SUGAR.--Put in a sauce pan one cup sugar and cook,
stirring constantly; the sugar will then form into lumps, then melt and
throw off a thick black smoke. Now take from fire and add three
tablespoons hot water and place on stove and let come to a good boil;
it is then ready to use and can be kept indefinitely.--Mrs. T. B. Huff.
CHOCOLATE FROSTING.--To make a good chocolate frosting make a quantity
of fudge, beating it until very smooth and until it sets. Then add a
teaspoon, or the necessary amount of cream, or milk, until the right
consistency to spread.--Mrs. T. B. Huff.
BAKED FISH.--Large white fish, pike or cat fish are best, but small
fish can also be used. Put in a pan, sprinkle well with salt and pepper
and cover with bits of butter; then pour a little water or milk in the
pan and bake, basting the fish often, and adding more water or milk as
needed. This takes about a half hour to bake in a hot oven. Make a
white gravy of milk, butter and flour, season well and add a can of
mushroom and serve over the fish. Delicious.--Mrs. T. B. Huff.
COCOANUT CHEESE CAKES OR TARTS.--Boil one pint of sugar with two thirds
of a pint of water and add one and one half cups of shredded cocoanut
and boil slowly twelve minutes; remove to rear of range and while warm
beat in one half cup of butter until smooth; then beat in the beaten
yolks of five or six eggs. Flavor with lemon juice or vanilla or almond
extract. Line patty pans or gem tins with a rich pastry crust, fill
with the cocoanut custard and bake. They are pretty capped with a cube
of currant jelly. Serve either hot or cold.
APPLE CHEESE CAKES.--One pint of steamed, sweetened and stewed apple
sauce heated. Add grated rind of half a lemon, two level tablespoons of
butter and beat smooth, then cut in two eggs beaten well. Bake in patty
pans lined with pastry. Good way to use left over pie crust and apple
sauce.
MINCE MEAT.--Four pounds of lean boiled meat, chopped fine; twice its
weight in sour apples, peeled, cored and chopped fine, one pound of
minced suet; three pounds of seeded raisins, two pounds of currants;
one pound of brown sugar; one pint of molasses and of maple syrup or of
fruit syrup, two quarts of sweet fresh cider, one pint of cider boiled,
one tablespoon of salt, one scant teaspoon of pepper, one tablespoon
each of mace, allspice and cloves, four tablespoons of cinnamon. Mix
well and bring to a boil on the stove. When nearly cold stir in one
pint of brandy and one pint of wine. If these are not liked use syrup
from pickles or pears or unfermented grape juice. Pack in a large stone
crock or seal in Mason jars and keep covered in a cool place. Will keep
good all winter. Half of this recipe will suffice for the winter for a
small family. Considering that the mince meats put up in cartons and
packages contain no meat and often an inferior grade of dried apples,
it certainly pays to make mince meat at home out of fresh material,
when butchering is done and apples are cheapest.--Mrs. Whitehead.
MINCE MEAT. (Small jar for small family.) Two cups chopped boiled meat,
or of hamburger steak, steamed tender in a double boiler, four cups of
chopped apples, one pint of sweet cider or of juice from pickled
peaches, one cup molasses, two cups sugar (scant), juice of three
lemons, one cup shredded or chopped suet or one half cupful of butter
or sweet drippings, one teaspoon of salt, mixed spices to suit taste.
Cook five minutes. When ready for pie thin the mixture with cider or
with a glass of tart jelly melted and add seeded raisins or currants
and a little brandy if liked. Bake between two crusts of pastry and
serve warm. One heaping cup of mince meat will make one pie. Fruit
juice left from canned fruit is nice added to mince meat and often can
be nicely utilized this way.
NEOPOLITANS.--Take pie crust left over after mixing pie. Roll it into a
thin sheet and cut into oblong strips three by two inches. Bake in
quick oven. Spread half with jam, lay balance of strips over that like
sandwiches and spread jam or jelly on top. Dust with powdered sugar.
Lemon or orange cake filling or frosting may be used instead of juice
or marmolade, and crushed fresh, sweetened berries make a good filling
and covering if capped with whipped cream.
ENGLISH CHEESE PIE.--One cupful of thick sour cream or milk curd,
salted slightly, two beaten eggs, three fourths cup of sweet milk, one
half cup sugar, one half cupful of English currants (dried). Rub curd
thoroughly first and mix with other ingredients. Bake in a deep pie tin
lined with pie crust. Powder with cinnamon.
FRENCH TART.--Pound eight macaroons fine, pour boiling milk over them
to make a soft batter, add six well beaten eggs and one half cupful of
sugar. Cook thick, add one half cup of butter and the juice of an
orange. Line a pie with pastry, fill with the mixture and bake. Dust
with powdered sugar before serving. Eight good sized macaroons will
take from two to three cups of milk.
PATTIES.--Three cups flour, one cup lard, three fourths cup of ice
water, one teaspoon baking powder, one teaspoon salt. Mix and roll like
pie crust. Bake in patty pans. Makes thirty patties.
PIE CRUST.--One and one quarter cups flour, pinch baking powder, mix
with one half cup lard and one teaspoon salt. Add ice cold water enough
to roll out--about one fourth cup. Flour board and roll thin.
BERRY TARTS.--One pint of buttered strawberries or red raspberries, one
cup sugar, the beaten white of one egg stirred through the sugar. Mix
with the berries. Bake between two crusts until egg is set then serve
with whipped cream.--Contributed.
Fancy Desserts
"They make maple syrup out of corn cobs that you can't tell from
the adulterated." Abe Martin.
SPONGE CAKE DESSERT.--Take hot water sponge cake, cut it into thin
slices and line the sides of stem sherbet glasses. Fill in with
sweetened strawberries and whipped cream.--Mrs. Southard, demonstration
fancy desserts.
SPONGE CIRCLES.--Cut round pieces of sponge cake. Lay a border of
sweetened strawberries around the edge of each piece of cake and fill
in the center with ice cream.--Mrs. Southard, demonstration fancy
desserts.
PEACH CUSTARD.--Bake a custard pie. Slice and sugar nice ripe peaches.
Spread the peaches on top of the custard and cap with whipped
cream.--Mrs. Southard, demonstration of fancy desserts.
PINEAPPLE DESSERT.--Thick slice of canned, or of fresh sugared
pineapple, heap each slice with sweetened whipped cream flavored with a
dash of vanilla and powder lightly with chopped nuts. Serve with
cake.--Mrs. Southard, demonstration fancy desserts.
STRAWBERRY SPONGE.--One quart strawberries, one half package Knox
gelatine, one and one half cups water, one cup sugar, juice of one
lemon, whites of four eggs. Soak gelatine until soft in one cup water.
Mash strawberries, add half of sugar. Boil balance of sugar with the
water twenty minutes. Rub strawberries through a sieve. Add gelatine to
the strawberry juice and the hot, thin syrup. Remove from fire, add
berry pulp and lemon juice and beat five minutes in dish set in ice
water. Add whites of eggs and beat until mixture thickens. Other
berries, crushed peaches, plums and other fruits may be used the same
way. Serve with cream or with custard sauce.--Mrs. Southard, domestic
science demonstration of fancy desserts.
WHISKEY SPONGE PUDDING.--One quart sweet cream, yolks of ten eggs, one
package gelatine, one small cup whiskey, one large cup sugar, one
teaspoon vanilla. Dissolve the gelatine and beat well with the eggs,
then add half of the cream, boiled, add sugar, vanilla and whiskey, and
the rest of the cream whipped stiff. Allow to stand until cold and
thick; at least six or eight hours.
SAUCE.--One glass of jelly, one half cup sugar, one cup water. When
boiling thicken very little with corn starch. Use cold.--Mrs. Aaron J.
Bessie.
COFFEE GELATINE.--One and one half cups milk, one cup cold coffee, two
thirds cup sugar, three eggs beaten separately, one pinch of salt, one
rounded tablespoonful of granulated gelatine, one half teaspoon of
vanilla. Put the milk, coffee and gelatine in a double boiler, add
sugar, salt and beaten yolks. Cook till it thickens or starts to
separate, stirring occasionally. Take from fire. Add vanilla, add
beaten whites of eggs, stir and turn into a mold which has been dipped
in cold water.--Mrs. Creaser.
MAPLE MOUSSE.--Four eggs beaten stiff, one cup maple syrup. Cook until
it thickens, then beat until cool. One pint whipped cream, beaten
together.--Mrs. Schollander.
BUTTERCUP JELLY.--Dissolve one box of Knox gelatine in one pint of cold
water. Add three cupfuls of boiling water, one and one half cupfuls of
sugar and the juice of four lemons and two oranges. Cook five minutes
and strain through cheese cloth. Divide into two portions. Add the
beaten yolks of three eggs to one portion and one half cupful of chopped
nuts. Add one half pint of cream to the other portion and whip until
stiff or the beaten whites of two eggs if you haven't cream. Place in
moulds. Cut the white jelly into cubes and heap them at the base of the
yellow mold. Serve with whipped cream which may be capped with chopped
pineapple. Maraschino cherries or fresh strawberries.--Mrs. Whitehead,
pudding demonstration.
FRUIT GELATINE PUDDING.--Juice of three lemons, one pint of cold water,
one and one half pints boiling water, one cup sugar, one box Knox
gelatine. Soak gelatine in the cold water, pour on boiling water, add
other ingredients. Strain and turn over mixed sliced and sugared fruits
and nuts, and serve with sweetened whipped cream flavored with
vanilla.--Mrs. Whitehead, pudding demonstration.
CARAMEL PUDDING.--Put pint of milk in double boiler. When hot add three
heaping teaspoons of corn starch dissolved in one third cup cold milk.
Add pinch of salt. Take one and one third cups of brown sugar and put
in pan on stove and melt, stirring continuously to prevent scorching.
When melted add very slowly one third cup boiling water. Now stir this
into the thickened milk. Cook for half an hour stirring very often. Add
beaten eggs five minutes before taking off stove. Serve with whipped
cream.--Mrs. G. A. McIntosh.
SNOW PUDDING.--Pour one pint of boiling water on one half a box of
gelatine; add the juice of one lemon and two cups of sugar. When nearly
cold strain; add the whites of three eggs beaten to a froth, beat the
whole together, put in mold and set on ice. With the yolks of three
eggs, one pint of milk, one large teaspoon of corn starch, make a
boiled custard, flavor to suit taste. Serve cold by pouring the custard
around portions of the snow placed in saucers.--L. W.
CARAMEL CUSTARD.--Put one cup of sugar in a skillet and let it melt and
brown, stirring constantly. When it smokes, add one cup boiling water
and cook to a thick syrup. Four eggs beaten with one half cup sugar,
add one quart milk and a little vanilla. Pour the syrup in the bottom
of custard cups, turn in the custard and bake, set in a pan of boiling
water. As soon as the custard will cut clean with a knife it is done.
Too much sugar and too much cooking makes custard "watery."--Mrs.
Whitehead.
ORANGE AND BANANA COMPOTE.--For six bananas a little underripe make a
syrup of one cup of sugar and a half cup of water. Flavor with six
whole cloves and one inch stick cinnamon. Boil eight minutes without
stirring. Add the bananas and simmer until they begin to clear. Put in
the juice of two oranges, a half lemon and a half glass of grape juice.
Remove the cloves and cinnamon and serve on rounds of toast or sponge
cake with whipped cream.
PRUNE WHIP.--(Dessert.) Take about twenty four well cooked prunes,
remove pits and chop up pulp. Add one heaping tablespoon sugar, three
eggs, whites and yolks beaten separately and half teaspoon vanilla.
Beat all together thoroughly and pour in buttered baking dish. Bake in
moderate oven thirty or thirty five minutes. This makes enough for a
family of four.--Mrs. Monroe.
BANANA SHORT CAKE.--One cup sugar, one fourth cup butter, three eggs,
one half cup milk, one and one third cups flour, one and one half
teaspoons baking powder, flavoring. About one hour before serving slice
six bananas, add one and one half cups sugar, juice of two lemons, four
tablespoons water. Stir three times. When ready to serve put between
layers, add chopped walnuts and heap whipped cream over all.--Mrs. D.
E. Plier.
CREAM PUFFS.--One half cup melted butter, one cup hot water, cup flour,
stir the flour into the water and butter while boiling. It will not
lump. Let stand until cold, then stir in separately with a fork three
eggs not beaten. Bake in greased gem pans or drop in greased pans and
bake thirty minutes. When cold open at side and fill with stiffly
beaten cream sweetened and flavored.--Contributed.