Pastry.=--To avoid the trouble of preparing them each time they are
needed, it were better to clean many at a time, for they will keep in
perfect condition for five or six months, if put away in a well-closed
tin box. Procure ten pounds of currants or Sultana raisins, lay them on
a table, and should they be damp, dredge a little flour over to prevent
them adhering to the hands. Rub them thoroughly, then take a wire sieve,
No. 3 (or as fine a one as will prevent them passing through), place
the currants on it, and shake them well for two or three minutes, so
that they be perfectly free from flour and stalks. Lay the sieve
containing the currants in a large dish-pan, filling it to the level of
the sieve with hot water, then, with a skimmer, stir them, so that they
get washed thoroughly for at least five minutes. Lift up the sieve, and
let them drain in the same for three minutes. Cover an iron oven-pan
with a sheet of brown paper, pour the currants on it, spreading them out
evenly, and set it in a very slow oven for ten minutes; remove, and lay
them aside in the warmest spot on the kitchen shelf, and leave them to
dry thoroughly for at least two days. If in the country, the pan can be
left out in the sun during the day. When dry, lay them on the table, and
should any more foreign matter be found among them, pick it out
carefully with the fingers, and examine them well to see whether they be
free of stones, stalks, stems, sand, &c. When finished, put them away in
a closed tin box, and they will then be ready for use.
=1081. How to Clean Malaga Raisins.=--Have as many Malaga raisins as
deemed necessary, but it were better to purchase five pounds at a time.
Lay the raisins on a table, have a bowl of cold water on the right hand,
and the raisins in front; pick off the dry stalks adhering to them,
then, either using a small knife or the fingers, pick out the seeds,
taking care to wet the fingers in the bowl of water, so as to prevent
them sticking while seeding them. Close up again, giving them their
original form; when finished, put them in a tin can, cover well, and
place in a moderate temperature for use when required. Raisins prepared
in this way will surely keep six months.
=1082. Mince Pie.=--Put into a vessel two ounces of currants, prepared
as for No. 1080, two ounces of Sultana, and three ounces of Malaga
raisins, as for No. 1081, one ounce of finely chopped citron, two ounces
of well-chopped, cold, boiled beef, and two ounces of beef-suet, also
chopped very fine. Mix the whole well together for five minutes, then
add one ounce of powdered sugar, a saltspoonful of salt, one drachm of
ground allspice, half a drachm of ground cloves, half a drachm of ground
cinnamon, and mix together for one minute. Peel, core, and chop up very
fine three large, sound apples, add them to the preparation, then pour
in half a gill each of brandy and sherry wine, mixing again for three
minutes. Take half a pound of pie-paste as for No. 1077, cut out a piece
of three ounces, roll it round-shaped, ten inches in diameter, and
lightly butter a pie-plate nine and a half inches in diameter. Arrange
the paste over, and pour the preparation in the centre, flattening it
evenly, and leaving an inch space clear around the edge of the plate;
take the remaining five ounces of paste, roll it out round-shaped, the
same as before, fold it in two, and, with a knife, make incisions in the
centre, of half an inch each. Moisten lightly the edge of the plate with
a little beaten egg, then cover with the paste, pressing down with the
hand all around the edge, so as to inclose the preparation entirely,
then moisten the surface slightly with the beaten egg. Place in a
moderate oven, and let bake for fifty minutes; remove it to the
oven-door, sprinkle plenty of powdered sugar over, return it to the
oven, closing the door for two minutes, so that the sugar melts
entirely, then slide it carefully onto a dessert-dish, and serve either
hot or cold.
=1083. Apple Pie.=--Peel, core, and slice four medium-sized, fine, sound
apples; put them into a vessel, and add three ounces of powdered sugar
and a saltspoonful of ground cinnamon. Have a plate covered as for the
above (No. 1082); arrange the apples on top, cover, and finish exactly
the same as for the mince pie. Serve cold.
=1084. Pear Pie.=--Peel and slice six medium-sized, fine, sound, pears;
put them into a vessel with three ounces of powdered sugar; put this
over a lined plate, and proceed exactly the same as for mince pie (No.
1082).
=1085. Rhubarb Pie.=--Pare off the leaves, and peel the stalks neatly
from two bunches of fine rhubarb, cut them into small pieces about half
an inch long, and put them in a vessel with three ounces of powdered
sugar; mix well; lay them on the pie-plate, cover, and bake the same as
for mince pie (No. 1082).
=1086. Lemon Pie.=--Take one and a half pounds of apple sauce (No.
1328), put it in a vessel, adding one ounce of powdered sugar, and one
ounce of corn-starch; grate in the peel of a medium-sized lemon,
squeezing in the juice of two others, and mix the whole well together
with a spatula for three minutes. Pour the preparation over a lined
plate, as for mince pie (No. 1082), cover, and finish exactly the same.
=1087. Pineapple Pie.=--Procure a medium-sized, fine, sound, pineapple;
pare, peel, and slice it into fine slices, laying them in a vessel, and
mixing in three ounces of powdered sugar. Have a pie-plate lined with
paste, as for mince pie (No. 1082), spread over one tablespoonful of
apple sauce (No. 1328); arrange the pineapple nicely on top, then take
three ounces of pie-paste, roll it out lengthwise, two feet long, and
fold it carefully in two, so as to make a long narrow strip; roll it
slightly again until about thirty inches long by one wide, paring off
both sides evenly, so as to have it exactly the one inch in width.
Moisten the edge of the pie-plate with beaten egg, and arrange the strip
around, fastening the two ends together, one over the other; glaze the
surface of the strip with beaten egg, then place the pie in a moderate
oven, and let bake for fifty minutes. Remove to the door, dredge the pie
well with powdered sugar, return to the oven for two minutes to allow
the sugar to melt, then spread evenly over the top two ounces of apple
jelly (No. 1327), and send to the table.
=1088. Pear Pie, Open.=--Peel and slice six medium-sized fine and sound
pears; place them in a vessel with three ounces of powdered sugar, mix
well, and proceed exactly the same as for pineapple pie (No. 1087).
=1089. Huckleberry Pie.=--Put in a vessel one pint and a half of
well-picked and cleaned huckleberries, add two ounces of powdered sugar,
mix well, and proceed the same as for pineapple pie (No. 1087).
=1090. Fresh Currant Pie.=--Put in a vessel a pint and a half of
well-picked and cleaned currants, with four ounces of powdered sugar,
and proceed exactly the same as for pineapple pie (No. 1087).
=1091. Gooseberry Pie.=--To be prepared the same as the above (No.
1090), only using one pint and a half of gooseberries instead of the
currants.
=1092. Peach Pie.=--Wipe neatly and slice eight fine, sound,
medium-sized peaches; put them in a vessel with three ounces of powdered
sugar, and proceed exactly the same as for pineapple pie (No. 1087).
=1093. Green-gage Pie.=--Select one dozen ripe, sound, green-gages; cut
them in two, remove the stones, and put them in a vessel with three
ounces of powdered sugar. Finish the same as for pineapple pie (No.
1087).
=1094. Plum Pie.=--To be prepared as for the above (No. 1093),
substituting one dozen plums for the green-gages.
=1095. Strawberry Pie.=--Have a pie-plate lined as for pineapple pie
(No. 1087), lay in three-quarters of a pound of apple sauce (No. 1328),
arrange the strip around, then place it in the oven for thirty minutes
only; remove to the oven door, dredge profusely the strip with powdered
sugar, return to the oven, close the door, and leave it for two minutes
to let the sugar melt. Take it out, and let it get thoroughly cold,
then, with a spoon, remove half of the apple sauce, and fill the
interior with a pint and a half of well-picked and cleaned strawberries,
mixed with two ounces of powdered sugar. Spread two ounces of apple
jelly (No. 1327) evenly over the strawberries, and serve.
=1096. Raspberry Pie.=--Have the pie prepared exactly the same as for
strawberry pie (No. 1095), and fill it with a pint and a half of
well-picked and cleaned raspberries mixed with two ounces of powdered
sugar, and spread evenly over the top two ounces of apple jelly (No.
1327); then serve.
=1097. Blackberry Pie.=--Blackberry pie is to be prepared exactly the
same as strawberry pie (No. 1095), only substituting a pint and a half
of well-picked and cleaned blackberries for the strawberries.
=1098. Cherry Pie.=--Procure two pounds of fine, sound cherries; pick
off the stalks, then stone them with the hands, and place them in a
vessel with four ounces of powdered sugar, mixing well. Have ready a
lined pie-plate, fill it with the cherries, arrange the strip around,
and proceed the same as for pineapple pie (No. 1087), then serve.
=1099. Pumpkin Pie.=--Have a deep pie-plate, one and a half inches deep
by nine and a half wide; line it with four ounces of pie-paste (No.
1077). Cut a two-pound piece off a sound pumpkin, peel it well with a
knife, remove the seeds and soft parts, then cut it into twelve pieces;
place them in a saucepan with three quarts of cold water, leave the pan
on the hot stove, and let cook for twenty-five minutes. Take from the
fire, put the pumpkin in a drainer, leaving it for one hour, then press
out the water thoroughly with the hand, and rub it through a sieve into
another vessel. Add two ounces of powdered sugar, and break in three
whole eggs; add a saltspoonful of ground cloves, a saltspoonful of
ground allspice, half a saltspoonful of salt, and the same quantity of
cinnamon; mix all together for two minutes, and pour in half a pint of
cold milk, mixing well again for one minute, then strain through a sieve
into another vessel, and use the preparation to fill up the pie-plate,
then lay it carefully in a moderate oven, and let bake for thirty
minutes. Take it from the oven, put aside to cool, and cut it into six
equal parts; dress them on a dessert dish with a folded napkin, sprinkle
liberally with powdered sugar, and serve.
=1100. Custard Pie.=--Put four ounces of powdered sugar into a vessel;
break in five whole eggs, and with a pastry whip beat together for three
minutes. Add one quart of cold milk, and flavor with a teaspoonful of
lemon essence; mixing well together for two minutes longer; strain
through a sieve into another vessel. Have a deep pie-plate lined exactly
the same as for pumpkin pie (No. 1099), and fill it with the above
preparation. Place it in a moderate oven, and let bake for thirty
minutes, then remove, and let get thoroughly cold; cut the pie into six
equal pieces, and with the blade of a knife dress them onto a
dessert-dish with a folded napkin, and serve.
=1101. Cocoanut Pie.=--Prepare and proceed exactly the same as for
custard pie (No. 1100), and when filled, before placing it in the oven,
spread evenly over six ounces of dried cocoanut; baking and serving it
exactly the same.
=1102. Lemon Cream Pie, Méringué.=--Boil one pint of water in a
saucepan; put in another vessel four ounces of powdered sugar, mix in
one ounce of corn-starch, grate in the rind of a sound lemon, squeezing
in the juice, and mingle well together with the spatula for one minute.
Break in two whole eggs, beat all together for one minute, and add it to
the boiling water in the pan, stirring sharply with a wire whip until it
comes to a boil; then take from off the fire. Have ready a lined, flat
pie-plate as for mince pie (No. 1082), put it in the oven, and let it
bake for ten minutes, so that the crust gets a good golden color. Remove
from the oven, and pour the preparation into it, then let it get
thoroughly cold. Beat in a copper basin three egg whites to a stiff
froth, using a wire pastry-whip; mix in three ounces of powdered sugar,
and with a spoon lay half of it over the pie, using a knife to flatten
it evenly on the top and sides. Slide down a fancy tube (No. 3) into a
pastry-bag (No. 1079), and pour the rest of the froth into it, then
decorate the top of the pie artistically, laying it in any fanciful
design. Sprinkle plenty of sugar over, place it in a slow oven for ten
minutes to let get a pale brown color, then remove it, put it away to
cool, slide it carefully onto a dessert-dish, and send to the table.
=1103. Apple Pie, Méringué.=--Butter and line a pie-plate as for mince
pie (No. 1082); put in a vessel one pound of apple sauce (No. 1328), one
ounce of powdered sugar, and one ounce of corn-starch. Mix well for one
minute, then grate in the rind of a sound lemon, squeezing in the juice
as well; add half a saltspoonful of grated nutmeg, and mix the whole
well together for two minutes, then with this fill the pie-plate. Place
it in the oven, and let bake for twenty minutes; remove, let get
thoroughly cold, and finish the same as for lemon pie, méringué (No.
1102), serving it as for the above.
=1104. Cranberry Pie.=--Put one quart of fresh cranberries in a saucepan
with a gill of cold water and three ounces of powdered sugar; place on a
hot stove, stir lightly with the spatula, and let cook for fifteen
minutes. Remove from the fire, and rub through a sieve into a vessel,
then pour it into a lined pie-plate, the same as for mince pie (No.
1082). Place it in the oven, and let bake for twenty minutes, then take
it out, and let cool thoroughly, and finish by decorating it exactly the
same as for lemon cream pie, méringué (No. 1102); return it to the oven
for ten minutes, then serve as for the lemon pie.
=1105. Pie à la Martha Washington.=--Peel four ounces of almonds; put
them in a mortar with two ounces of powdered sugar, then pound them
thoroughly, adding gradually one raw egg. When well pounded, add two
ounces more of powdered sugar, two ounces of melted fresh butter, half a
gill of rum, half a saltspoonful of ground cinnamon, six drops of
orange-flower water, and break in another whole egg. Pound the whole
briskly for five minutes, then add two ounces of well-pounded macaroons
(No. 1210), and mix again for two minutes more. Line a pie-plate as for
mince pie (No. 1082), pour all the preparation over, cover, and bake
exactly the same as for the mince pie; when arranged on a dessert-dish,
decorate the top and sides artistically with two ounces of candied
cherries, three ounces of pear, one of angelica, two of apricot, and two
of pineapple, all the fruits being candied, then send to the table.
=1106. Peach Tarts.=--Take half a pound of feuilletage (No. 1076), roll
it out twelve inches long by eight wide, then with a paste-cutter (No.
7) cut out six pieces, and arrange them neatly on six scalloped
tart-molds, each three and a half inches wide. Take each separate mold
in the hand, and with the thumb press the paste gently at the bottom and
sides, so to give it the perfect shape of the mold, but avoid pressing
the paste on the edge, so that in baking it will swell and raise
beautifully. Divide three ounces of apple marmalade (No. 1332) into six
equal parts, and fill the bottom of the tarts with it, then wipe six
good-sized, solid, fine peaches, peel and cut them into six quartered
pieces; arrange them nicely over the marmalade in the tarts, then
distribute two ounces of powdered sugar evenly over all; lay them on a
baking-sheet, put them in a moderate oven for twenty minutes, draw them
to the door, and sprinkle the edges lightly with powdered sugar; then
leave them in the closed oven for two minutes to allow the sugar to melt
thoroughly. Remove them from the fire, put to cool for twenty minutes,
and then spread evenly over the peaches one and a half ounces of apple
jelly (No. 1327). Dress the tarts on a dessert-dish with a folded
napkin, and serve.
=1107. Green-gage Tarts.=--Procure twelve ripe green-gages, wipe well,
cut them in quarters, remove the stones, and proceed to prepare them
exactly the same as for the above peach tarts (No. 1106).
=1108. Apricot Tarts.=--Prepare and proceed exactly the same as for
peach tarts (No. 1106), using ten apricots instead of the peaches, and
serving the same.
=1109. Pear Tarts.=--to be prepared precisely the same as peach tarts
(No. 1106), only substituting six sound, sliced pears for the peaches.
=1110. Plum Tarts.=--Have twelve good, ripe plums; wipe and quarter
them; remove the stones, and prepare them exactly the same as for peach
tarts (No. 1106).
=1111. Cherry Tarts.=--Have a pound of picked and stoned cherries;
divide them evenly into six tarts, prepared as for peach tarts (No.
1106), and finishing them the same.
=1112. Rhubarb Tarts.=--Take six medium-sized rhubarb stalks, pare off
the green parts, and peel them well. Then cut them into small pieces
half an inch long; put them into a saucepan, on a very slow fire; cover,
and let cook slowly for fifteen minutes; then remove, and add three
ounces of powdered sugar; mix well for one minute, then transfer to
another vessel, and set aside in a cool place for at least an hour and a
half. Divide the rhubarb into six tarts, as for peach tarts (No. 1106);
finish, and serve exactly the same.
=1113. Huckleberry Tarts.=--Put in a vessel one pint of well-picked and
cleaned, sound huckleberries; mix in two ounces of powdered sugar, and
with it fill evenly six tarts; cook and serve the same as for peach
tarts (No. 1106).
=1114. Gooseberry and Currant Tarts.=--Are to be prepared precisely the
same as for the above (No. 1113); using either one pint of gooseberries
or currants instead of the huckleberries.
=1115. Pineapple Tarts.=--Choose a small, sound pineapple, cut it in
two, roll a towel round one-half and lay it in the ice-box for further
use. Pare and peel neatly the other half; then cut it into small and
very thin slices; lay them in a vessel with two ounces of powdered
sugar, mixing lightly for one minute. Arrange the slices carefully over
the marmalade in the six tarts, prepared as for peach tarts (No. 1106);
then finish, and serve exactly the same.
=1116. Cranberry Tarts.=--Have six tart-molds lined as for peach tarts
(No. 1106); divide into them twelve ounces of cranberry sauce (No.
1329), then cook, and serve the same.
=1117. Strawberry Tarts.=--Line six tart-molds as for peach tarts (No.
1106), divide into them evenly eight ounces of apple marmalade (No.
1332); lay them on a baking-sheet, and put them in a moderate oven for
twenty minutes; remove them to the door; sprinkling the edges liberally
with powdered sugar, return them to the oven, and close the door for two
minutes, so that the sugar melts thoroughly; lift them out, put them to
cool for twenty minutes, then take out half the marmalade. Pick and wash
neatly a pint of ripe and sound strawberries; put them in a vessel with
two ounces of powdered sugar; mix well for one minute, then divide them
equally into the six tarts; spread over one and a half ounces of apple
jelly (No. 1327); dress them on a dessert-dish with a folded napkin, and
serve.
=1118. Raspberry Tarts.=--Prepare and proceed precisely the same as for
strawberry tarts (No. 1117), only substituting a pint of raspberries for
the strawberries.
=1119. Blackberry Tarts.=--Are to be prepared exactly the same as
strawberry tarts (No. 1117), using one pint of the smallest sized
blackberries instead of the strawberries, and serving the same.
=1120. Apple Tarts.=--Take four ounces of pie-paste (No. 1077), and with
it line six oval, channeled tart-molds, four inches long, three inches
wide, and one deep. Have three ounces of apple marmalade, and divide it
evenly at the bottom of the molds; then peel, core, and cut four sound,
medium-sized apples into quarters, and put them in a saucepan, with a
pint of cold water; place the lid on, and let cook on the hot stove for
ten minutes; remove, and pour into a drainer; let drain thoroughly; then
put to cool for thirty minutes. Cut the quartered apples each into three
lengthwise slices; arrange them nicely over the marmalade, dredging
equally over them two ounces of powdered sugar; lay them on a
baking-sheet, and bake for twenty-five minutes in a moderate oven; leave
to cool for twenty minutes; then spread evenly over them two ounces of
apple jelly (No. 1327); dress them onto a dessert-dish with a folded
napkin, and serve.
=1121. Frangipani Tarts.=--Peel three ounces of shelled almonds, as for
No. 1207; put them in a mortar, and pound them thoroughly with three
ounces of powdered sugar, adding one whole raw egg. When a fine paste,
mix in two ounces of melted fresh butter, half a spoonful of ground
cinnamon, six drops of orange-flower water, one more egg, and half a
gill of rum. Stir well together for ten minutes with the powder. Have
ready six tart-molds, lined as for peach tarts (No. 1106); then fill
them with the above preparation; lay them on a baking-sheet, put them in
a moderate oven for thirty-five minutes; when done, put them to cool for
twenty minutes; then glaze the surface with a glace à l’eau and rum (No.
1197). Dress on a hot dessert-dish, with a folded napkin, and send to
the table.
=1122. Baked Apple Dumplings.=--Sift one pound of flour on the table,
make a hollow in the centre, laying in it half a pound of butter,
mingling it slightly with the flour for five minutes; when done, make
another hollow in the centre, pour into it half a pint of cold water and
two ounces of powdered sugar. Mix all together gradually for five
minutes longer; it will then be a firm dough. Roll it together with the
hands, and put it in a cool place for five minutes. Peel and core six
medium-sized pippin apples, sprinkle the table lightly with flour, lay
the butter on it, roll it out twelve inches long by eight wide, and
about the thickness of a silver dollar, then cut it into six
equal-sized, square pieces. Arrange the apples upwards in the middle of
each square piece; mix together two ounces of granulated sugar with one
teaspoonful of ground cinnamon, and fill the cavities of the apples with
this. Break one egg into a bowl, beat it well, adding two tablespoonfuls
of cold milk, mix well, and with a pastry hair-brush moisten the edges
of the pieces of dough, and fold them firmly so that the apples are
entirely enclosed. Lay them on a baking-pan, and with the rest of the
beaten egg brush over the surface and sides of the dumplings. Place them
in a moderate oven for thirty minutes, and after they are a nice light
golden color, remove, and dress them on a dessert-dish, leaving them to
rest in the open oven for twenty minutes, then pour the following sauce
over before serving: put into a saucepan one pint of water, six ounces
of granulated sugar, one bay-leaf, six cloves, and an inch-long stick of
cinnamon. Place the pan on the hot stove, and let boil for five minutes;
dilute half an ounce of corn-starch in a bowl with half a gill of cold
water, add it to the sauce, mix well, and let cook for two minutes
longer, stirring briskly with a spatula. Remove from the fire, and
immediately add half a pint of good claret; stir again, and when ready
to serve, strain the sauce through a sieve over the dumplings. Hard
sauce, as in the following number, may be substituted if desired, or
both.
=1123. Hard Sauce.=--Put in a bowl two ounces of very good fresh butter
with four ounces of powdered sugar, then with a spatula, beat together
sharply for twenty minutes; add half a saltspoonful of powdered mace,
beat briskly for five minutes longer, then arrange it tastefully on a
dessert-dish, and place it in the ice-box for two hours before serving.
=1124. Baked Apples.=--Core with an apple-corer six fine, sound Newtown
apples, lay them in a tin pan. Put in a plate two ounces of granulated
sugar with a saltspoonful of cinnamon, mix well, and with this fill the
holes in the apples; add half a pint of cold water, and place the pan in
a moderate oven to let bake for twenty-five minutes; remove, and dress
them on a dessert-dish, pouring over the juice remaining in the pan, and
serve either hot or cold.