PIES.

658. +Directions for Making Pies.+-- To succeed in making good pastry

the following rules should be observed:--Flour should be of the best

quality, dry and sifted before using. Butter, unless fresh, should

be washed several times in cold water and dried in a napkin. Lard

should be sweet, and is best when tried out from leaf lard. If suet

is used it should be fresh, chopped fine and freed from all skin.

During the process of chopping it should be dredged with flour. Beef

dripping should be clarified, and if the dripping has any odor or

by-taste a very disagreeable flavor will be imparted to the paste.

Strict cleanliness must be observed. All utensils used for pastry

making should be clean and kept exclusively for that purpose.

Prepare the crust as quickly as possible and do not touch it with

your hands any more than necessary. When the crust is ready take a

pie plate (agate pie plates are the best) and dust it with flour; do

not grease it with butter or lard. Cut off a portion of the crust,

roll it out thin, lay it over the plate, press it down lightly with

the hand, set the plate in front of you, press with the palms of

both hands against the edge of plate and cut the paste which hangs

over the edge off with your fingers. The plate is then ready to

receive the ingredients of which the pie is to be made. If pumpkin,

cocoanut or custard pie is to be made, brush the surface of crust

over with beaten egg and sprinkle over 2 tablespoonfuls finely

sifted bread or cracker crumbs; then fill in the mixture. This keeps

the crust dry and prevents it from being heavy. Pies that are made

of stewed or preserved fruit should also be treated the same way.

For fine meringue pies the crust should be baked before the mixture

is put in. This is done in the following manner:--Line the pie plate

with crust and brush the edge over with beaten egg; then roll some

pie crust very thin, cut it into strips 1 inch wide and cut one side

of the strips into scallops with a knife; wet the edge of crust on

the pie plate with beaten egg or water; then lay the strip around

the edge of plate so the scallops stand a little above the edge;

next lay some thin, buttered brown paper into the plate all over the

crust, fill the plate with dry peas and bake it in a medium hot oven

till crust is done; then take it from the oven, remove paper and

peas, fill in the mixture and bake again till pie is done; draw the

pie to front of oven, spread over the meringue and let it remain in

oven for a few minutes; then transfer it to a cool place and serve

cold. 1 or 2 quarts of dry peas should be kept for this purpose

only. They may be put away in a box or glass jar and can then be

used several times. If the peas should at any time become rancid

from the butter or lard of which the pie crust is made, pour boiling

water over them and drain and rub thoroughly with a dry towel; then

spread them apart on shallow tins and when dry put away until wanted

again. Instead of peas the pie plate may be filled with pieces of

stale bread, which can then be used for bread crumbs; but peas are

best for this purpose.

659. +Pie Crust (quick and good).+-- 2 cups flour, 1/2 teaspoonful

salt, 1/2 cup ice water and 1 cup lard; sift flour and salt in a bowl,

add the lard and chop it fine with a knife in the flour; add the

water and mix it with the same knife into a stiff paste; put the

paste on a floured board and work it for a few minutes with the

knife; take a portion from it and roll it out thin; line a pie plate

with it and fill the plate with the ingredients the pie is to be

made of; roll out another portion of paste and spread over the top 1/2

tablespoonful lard; lay this over the pie with the lard side up,

press the paste off which hangs over the edge of plate with your

hands and place the pie in oven to bake. This crust is excellent,

inexpensive and quickly made; sufficient for 2 large pies.

660. +Rich Pie Crust.+-- 1/2 pound flour, 1/2 teaspoonful salt, 1/2 pound

lard and 1/2 cup ice water; sift flour and salt into a bowl, add the

water and mix it into a paste; put the paste on a floured board and

work it thoroughly for 5 minutes, or until it does not stick to the

hands; then roll it out into a square about an inch in thickness;

also shape the lard into a square, but 1 inch smaller than the

paste; lay it in center of paste, fold the paste over and place it

for 1/2 hour on ice; then put it on the board again, dust it under and

over with flour, roll it out 3 times as long as wide with a rolling

pin, fold over one-third to the center, roll over it once, fold the

other end over that, so the paste is three double, roll over it once

with the rolling pin, turn the paste around, roll it out again 3

times as long as wide, fold it up the same way as before and set the

paste again for 1/2 hour on ice; repeat the folding and rolling twice

more and let it rest each time for 1/2 hour; when ready to make the

pie roll a portion of the paste out very thin, line pie plate as

directed with it and fill the plate with the ingredients the pie is

to be made of; roll out another portion of the paste, spread the top

thickly with lard, lay the paste over the pie with the lard side up

and remove the paste which hangs over the edge of plate by pressing

against the edge with the palm of your hand; sufficient for 2 large

pies.

661. +Fine Pie Crust.+-- 1 pound flour, 1 teaspoonful salt, 1/2 pint

ice water, 1/2 pound lard, 6 ounces butter and the yolk of 1 egg; sift

flour and salt in a bowl, add 1/2 the lard and chop it fine in the

flour with a knife; put the yolk in the ice water and beat it with

an egg beater till it foams; then add it to the flour and mix it

with the same knife into a stiff paste; turn the paste onto a

floured board and roll it into a square piece about an inch in

thickness; form the remaining lard and the butter also into a square

piece, but 1-1/2 inches smaller on all sides; lay it in center of

paste, fold it over the lard and butter together, first from right

and left, then from and towards you; lay the paste onto a plate and

let it rest for 1/2 hour on ice; then put it on a board, dust under

and over with flour and roll it out 3 times as long as wide, rolling

always from you; fold over one-third to the center, roll over it

once with the rolling pin, fold the other end over that, so the

paste is 3 double, roll over it once with a rolling pin, turn the

paste around, roll it out again 3 times as long as wide, fold it up

the same as above and set the paste again for 1/2 hour on ice or in a

cool place; repeat the rolling out and folding up twice more and let

it rest each time 1/2 hour; after the last rolling let it rest 10

minutes and then use as directed; sufficient for 4 large pies.

662. +Family Pie Crust.+-- 1/2 pound butter, 6 ounces lard, 1 pound

flour, 1 cup ice water and 1/2 teaspoonful salt; sift flour and salt

into a bowl, add the lard and chop it up with a broad-bladed knife

into the flour until it is very fine; next pour in the ice water and

mix it with the same knife into a smooth paste; turn it onto a

floured board, dust under and over with flour and roll it out 1 inch

in thickness; divide the butter into 3 parts; put 1 part in small

bits in regular rows all over the paste; then fold it up, first the

right side towards the left, then the left side towards the right,

so the paste has 3 thicknesses; turn it around, roll it out again

the same way, put over the second part of butter, fold it up and

roll out again the same way; put over the third part of butter, fold

it up and roll it out twice more; let it rest for 1 hour on ice or

in a cool place; then use; while the rolling and folding is going on

flour must be sprinkled under and over the paste; the rolling pin

must be kept floured, to keep the paste from sticking to it. This

paste may be made the day before it is to be used, and if it stands

for 2 or 3 days it will not hurt it as long as the paste is kept in

a cool place; sufficient for 4 large pies.

663. +Fine Paste for Meat Pies, Patties and Baked Apple

Dumplings.+-- Put 1 pound sifted flour on a paste board, make a

hollow in center and put in the yolks of 3 eggs and 1/2 pound butter;

work this quickly with your hands into a stiff paste, adding by

degrees a little ice water; then roll it out 1 inch in thickness and

fold the right and left side to the center, so they meet together;

then fold the other two sides over to the center the same way and

set it for 1 hour on ice or in a cool place; when that time has

expired lay the paste onto a floured board, roll it out 3 times as

long as wide, fold one-third over to the center, roll over it once

with the rolling pin, fold the other third over that, so the paste

has 3 layers, roll out again 3 times as long as wide, fold it up the

same way, let it rest for 1/2 hour and roll and fold it up once more;

then use. This paste is excellent for chicken, oyster, pigeon or

beefsteak pie; also for baked apple dumplings and fine patties;

sufficient for 1 large pie or for 9 apple dumplings.

664. +Puff Paste.+-- 1 pound flour, a pinch of salt, 1 cup ice water

and 1 pound butter; sift flour in a bowl, add salt and ice water and

mix it into a smooth paste; work it thoroughly on the board with

your hands for 5 minutes, cover and set it for 20 minutes on ice;

knead the butter well in ice water, to remove the salt, and dry it

in a napkin; put the paste onto a floured board and roll it out into

a square about 1-1/2 inches in thickness; press the butter flat, also

into a square, but smaller than the paste; lay the butter in center

of paste and fold the paste first from the right and left side; then

from you and towards you over the butter together; turn the paste

over with the folded side towards the board; dust under and over a

little flour and roll the paste out 3 times as long as wide; fold

the lower third over the center and roll over it once with the

rolling pin; then fold over that the upper third, so the paste is

three double; roll over it once with the rolling pin; turn the paste

around, roll it out again 3 times as long as wide, fold it again 3

double, lay it on a plate and set the paste for 1 hour on ice; then

roll it out again and fold the same way twice; let it rest for 1/2

hour on ice; roll and fold it twice more, so the paste has been

rolled out and folded up 6 times; after the last rolling let it rest

for 20 minutes and then use. The rolling out and folding together

must be done with the greatest care, so the layers fit exactly over

one another, as the whole success depends upon this. The paste has

attained its greatest lightness when rolled and folded together 6

times; if it is rolled out oftener it will loose in lightness; and

if it is to be used where lightness is not wanted it must be rolled

and folded together from 8 to 10 times. Puff paste is best made in a

cool place, and if handy on a marble slab.

665. +Short Paste (Muerber Teig--German art).+-- 1/2 pound sifted flour,

6 ounces butter, the yolks of 4 eggs, a pinch of salt, 1

tablespoonful sugar and the grated rind of 1/2 lemon; knead the butter

in ice water, to remove the salt, and dry it in a napkin; put the

flour on a board, make a hollow in center, put in the yolks, lemon,

sugar, salt and butter and work it quickly into a smooth dough with

your hands; set it on ice for 1 hour before using. Another way:--1/2

cup butter, the yolks of 3 eggs, 4 tablespoonfuls cream, 1/2

tablespoonful sugar, a pinch of salt and 1/2 pound flour; mix these

ingredients together the same as above. Short paste (or Muerber Teig)

is used a great deal in Germany the same as pie crust in America,

and is excellent when made right. A very nice pie is made as

follows:--Roll the paste out very thin, cover a pie plate with it

(one which is not very deep), cut off what hangs over the edge of

plate, spread a thick layer of any kind of fruit marmalade over it,

cover with a thin layer of the paste and bake in a quick oven; or

bake thin layers of the paste the same as Jelly Cake, and when done

lay 2 together with jelly, fruit marmalade or whipped cream between

them. Another way to use it is:--Roll the paste out 1/8 of an inch in

thickness, cut it into rounds with a cake cutter, brush them over

with beaten egg and sprinkle chopped nuts and sugar over them; bake

in a medium hot oven and serve with wine.

666. +Neapolitan Paste.+-- Scald 5 ounces almonds in boiling water

and let them lay for a few minutes; then remove the brown skins and

pound the almonds fine in a wedgewood mortar with the yolks of 4

eggs and 1 tablespoonful powdered sugar; sift 1 pound flour on a

pastry board, make a hollow in center, put in 3/4 pound butter, 1/2

pound powdered sugar, the almonds, 1 whole egg and 1 yolk and the

finely chopped peel of 1 lemon; work this into a stiff paste and set

it for 1 hour on ice before using.

667. +Florentinian Paste.+-- Sift 1 pound flour on a pastry board,

make a hollow in center, put in 1 cup butter, 1 cup sugar, 5 ounces

grated chocolate, 2 whole eggs and the yolks of 5 hard boiled eggs

rubbed through a sieve; add a little cinnamon and vanilla; knead

this into a smooth paste and let it stand for 1 hour in a cool place

before using.

668. +Almond Paste.+-- Pour boiling water over 1/2 pound almonds,

remove the brown skins, let the almonds lay in cold water for 24

hours and change the water 2 or 3 times; then pound the almonds in a

wedgewood mortar with 2 tablespoonfuls water and the juice of 1/2

lemon; press them through a sieve and mix with 1/2 pound powdered

sugar into a stiff paste; put the paste into a porcelain-lined

saucepan and stir over the fire until it loosens itself from bottom

of saucepan; remove the paste from the fire and when cold put some

powdered sugar on a pastry board, lay the paste on the sugar and

work it into a round ball; then set it in a cool place 1 hour before

using.

669. +Boiled Paste (Pate a choux).+-- Place a saucepan with 1 pint

water or milk over the fire and add 1 cup butter, 1-1/2 tablespoonfuls

sugar, 1/4 teaspoonful salt and the peel of 1 lemon; as soon as it

boils sprinkle in slowly, stirring constantly, 1 pint sifted flour;

continue stirring until it has formed into a smooth paste and

loosens itself from bottom of saucepan; transfer the paste to a dish

and let it cool; then mix it by degrees with 8 whole eggs and use

for cream cakes, chocolate eclairs and other small cakes.

670. +Nudels.+-- Sift 1 cup flour in a bowl and add a pinch of salt,

a piece of butter the size of a hazel nut, 1 egg and 1 tablespoonful

water; mix this into a stiff paste and work it well on a board so it

does not stick to the hands; then divide it into 4 equal parts; roll

each part out as thin as paper and let them lay on a board to dry

for 10 minutes; then cut them into strips 1 inch wide; lay 4 strips

over one another and cut them as fine as possible, like fine straws;

when all are cut scatter the nudels all over the board and let them

lay till dry; then use or put them away in a box; they will keep for

some time. The yolks of 2 eggs may be used instead of 1 whole egg.

Nudels are used for puddings or souflees and serve as a dessert;

they are also largely used in soup. They should always be put into

boiling water, soup or milk and boiled 10 minutes when wanted for

use.

671. +Mince Pie.+-- 1 pound finely chopped boiled beef, 1/2 pound

finely chopped suet, 1 pound well washed and dried currants, 1 pound

stoned raisins, 1 pound finely cut citron, 1 pound sugar, 1/2

teaspoonful salt, the juice and a little grated rind of 2 oranges,

the juice and grated rind of 1 lemon, 1 pint cider, 1/2 pint brandy, 1/2

pint sherry wine, 1 teaspoonful ground cloves, 1 teaspoonful

cinnamon, 1 teaspoonful mace, 1 grated nutmeg and 3 pounds finely

chopped apples; mix all the ingredients well together and use;

sufficient for 6 good sized pies. If this mince meat, is to be kept

for any length of time omit the apples and fill the mince meat into

glass jars; close tightly and keep them in a cool place. It will

then keep all winter. When wanted to make pies of take 1 jar at a

time and mix the mince meat with an equal portion of chopped apples;

line 2 pie plates with rich pie crust, fill them with the mince

meat, cover with same crust as directed (see Directions for Pies),

cut a small opening in center and one on each side of upper crust

and place the pie in a medium hot oven to bake; when done remove it

from oven and pour a little good brandy in center, sides and

openings and serve warm. Mince pies will keep in a cool place for

two weeks, but they should always be put for 10 or 15 minutes in the

oven to heat through before serving. For a large quantity of mince

meat put 8 pounds beef off the round in a kettle of boiling water,

add 1 tablespoonful salt and boil till tender; when done remove the

kettle from the fire and set aside to cool; then take out the meat,

remove all skin, fat and hard part and chop the meat as fine as

possible; then weigh the chopped meat and take for each pound the

same ingredients as in above recipe; put it away in well closed jars

without the apples.

672. +Mock Mince Pie.+-- 3 finely rolled soda crackers, 1 cup well

washed currants, 1/2 cup stoned raisins, 1/2 cup finely cut citron, 1/2

teaspoonful ground cloves, 1 teaspoonful cinnamon, 1/2 grated nutmeg,

1/2 teaspoonful salt, 1 tablespoonful butter, 1/2 cup sugar, 1/2 cup

molasses, 1/2 cup brandy or wine, the juice of 1 orange and a little

grated rind, the juice and grated rind of 1/2 lemon and 1/4 pound dried

apples; wash and stew the dried apples till tender; add the 1/2 cup

sugar and sufficient boiling water to make 3 cupfuls stewed apples;

set aside to cool; then mix them first with the rolled soda

crackers, by degrees with all the other ingredients and use as

directed for pies; sufficient for 3 medium sized pies or 2 large

ones. A good plan is to leave a small opening in center of upper

crust and when the pies are done pour a little brandy into it.

673. +Apple Pie, No. 1.+-- Line a pie plate with crust as directed

(see Directions for Pies); pare, quarter and cut greening or pippin

apples into fine slices; fill the plate with apples, sprinkle over

some sugar (about 2 tablespoonfuls for a medium sized pie), cover

with crust and bake till apples are done and the crust has attained

a delicate light brown color. If the flavor is liked a pinch of

cinnamon and nutmeg may be added. In the spring of the year the

juice of 1/2 lemon squeezed over the apples of each pie is a great

improvement, as the apples have lost a great part of their flavor.

Apple pies are best when eaten the same day they are baked. If they

stand over till next day they should be put in the oven for about 10

minutes 1 hour before serving. They will then be as good as fresh

pies; otherwise the crust is apt to be tough.

674. +Apple Pie, No. 2.+-- Make an apple pie the same as in foregoing

recipe; put 1/2 tablespoonful butter in small bits over the apples,

grate over a very little nutmeg and a pinch of cinnamon, add no

sugar, leave a small opening in center of upper crust and bake until

done; in the meantime boil 1 cup sugar with 1/2 cup water 5 minutes;

when the pie is done put a small funnel in the opening in center of

upper crust and pour the syrup carefully through it into the pie;

set the pie aside and serve when cold. The pie plate should be deep

and large for this pie.

675. +Apple Pie, No. 3.+-- Line a large, deep pie plate with fine pie

crust, fill the plate with finely cut tart apples, sprinkle over 1/2

cup sugar, dust over a little flour and cover with crust; leave a

small opening in center of upper crust and bake till done; 10

minutes before the pie is taken from the oven put a small funnel in

the opening in the center of upper crust and pour carefully 1/2 cup

sweet hot cider through the funnel into the pie; when done remove

the pie from oven and serve when cold. Another way is:--Stew the

apple peels and cores in water till tender; then strain them through

a coarse bag, return the liquid to saucepan and boil 10 minutes;

then add for 1 cup liquid 1 cup sugar, boil 10 minutes longer and

pour the hot syrup into the pie in place of cider.

676. +Apple-Citron Pie.+-- Line a deep pie plate with rich pie crust,

fill it with finely cut tart apples, lay small pieces of butter

between the apples, sprinkle over each pie 1/2 cup sugar and 1/2 cup

finely cut citron, add 2 tablespoonfuls currant or apple jelly,

cover with crust and bake till done.

677. +Apple Meringue Pie.+-- Press 1 pint stewed apples through a

sieve, sweeten to taste and add the juice of 1/2 lemon, a little

grated nutmeg and the yolks of 4 eggs; line a pie plate with crust,

cover with buttered paper, fill the plate with dried peas and bake

till crust is a light brown; remove paper and peas, fill in the

mixture, return pie to oven and bake till done; in the meantime beat

the 4 whites to a stiff froth and add 1 tablespoonful powdered sugar

and a little essence of lemon; when pie is done draw it to front of

oven, spread over the meringue and let it remain for a few minutes

longer in oven; then take it out and serve when cold.

678. +Dried Apple Pie.+-- Wash 1/2 pound dried apples, put them in a

saucepan with plenty of cold water, cover and place saucepan over

the fire and stew till done; then add 1 cup sugar; pour the apples

into a dish and set aside; when cold line 2 pie plates with fine pie

crust, brush the surface of crust over with beaten egg and sprinkle

over some bread or zwieback crumbs; fill in the stewed apples, cover

with crust and bake till done. Dried peaches or apricots can be used

the same way.

679. +Tutti Frutti Pie.+-- Pare and cut fine 10 large tart apples,

put them with 2 tablespoonfuls butter in a saucepan over the fire

and add 6 tablespoonfuls sugar, 2 tablespoonfuls finely cut citron,

1/2 cup seedless raisins, the same quantity of well washed currants

and the grated rind of 1/2 orange or lemon; stir this over the fire

till apples are soft and add 1/2 cup currant or apple jelly; line a

pie plate with fine pie crust, fill the plate full with the apples,

cover with crust, in which a small opening should be cut in center,

and bake till done; boil the peels and cores of apples with a little

water till tender; strain them through a jelly bag, return the

liquid to saucepan and boil 10 minutes; add to 1 cup liquid 1 cup

sugar and boil 5 minutes longer; when pie is done take it from the

oven, put a small funnel into the opening in center, pour carefully

some of the apple syrup through the funnel into the pie and serve

when cold.

680. +Cherry Pie.+-- Line a pie plate with crust and remove the pits

from 1 quart nice, ripe cherries; fill the fruit into the plate,

sprinkle over some sugar and dust over a little flour; cover with

top crust, with a small opening in center, and bake in a medium hot

oven; in the meantime stew 1 cup cherries in a little water till

tender; strain them, return the liquid to saucepan and boil 5

minutes; add to 1 cup liquid 1 cup sugar and continue the boiling

for 5 minutes; remove from fire, add a little brandy or wine and

pour this syrup, when pie is done, through a funnel into the pie.

Another way is:--Do not stone the cherries; after the plate is lined

with crust fill it full with cherries, dust over some flour,

sprinkle them with sugar and add 3 tablespoonfuls water to each pie;

cover with crust and bake till done. Another way is:--Boil 1/2 cup

currant juice with 1/2 cup sugar for 5 minutes and when the pie (made

like the first one) is done pour the currant syrup through a small

funnel into the pie. This is an excellent way to give cherries which

have not much flavor a nice taste.

681. +Banana Pie.+-- 4 large bananas, 1 cup milk, 4 eggs, 1/2 cup

sugar, 1/2 tablespoonful melted butter and 1 teaspoonful essence of

vanilla; remove the skins and press the bananas through a sieve; mix

them with the 4 yolks, sugar, milk, melted butter and vanilla; line

a deep pie plate with crust, ornament the edge, lay in a piece of

buttered brown paper, fill the plate with dry peas or with pieces of

stale bread and bake till done; remove it from oven, free the plate

from paper and peas, return the plate for a few minutes to oven

again, fill in the banana mixture and bake till done; in the

meantime beat the whites to a stiff froth and add 1 tablespoonful

powdered sugar; draw the pie to front of oven, spread over the

meringue, let it remain for a few minutes longer in oven, take it

out, set it in a cool place and serve ice cold.

682. +Pineapple Pie.+-- Pare 1 ripe pineapple, remove the eyes and

hard core in center and chop it fine; line a deep pie plate with

fine pie crust, fill it with the finely chopped pineapple, sprinkle

over 1 small cup sugar and dust a little flour over; cover the pie

with crust and bake a light brown and well done; put the eyes and

cores of the pineapple with 6 greening apples cut into pieces in a

saucepan, nearly cover them with water and boil till tender; then

strain through a bag, return the liquid to saucepan and boil 20

minutes; then add for 1 cup liquid 1 cup sugar, boil 5 minutes and

fill the jelly into tumblers. This makes an excellent pineapple

jelly.

683. +Pineapple Pie (with Meringue).+-- 1 large, ripe pineapple, 1/2

cup milk, 1 cup sugar, the yolks of 4 eggs, 1 whole egg and 1/2

tablespoonful butter; pare and grate the pineapple; then mix it with

the sugar and other ingredients; melt the butter before adding it;

line a deep pie plate with fine pie crust, cover with buttered

paper, fill it with dry peas and bake till done; take it from the

oven, remove the paper and peas, fill in the pineapple mixture and

bake till done; in the meantime make the meringue, as follows:--

Beat the 4 whites to a stiff froth and mix it with 1 tablespoonful

powdered sugar; when pie is done draw it to front of oven, spread

over the meringue and return the pie for a few minutes to oven again

till the meringue is a light brown; serve ice cold. This will make 1

large pie, sufficient for a family of 8 persons.

684. +Prune Pie.+-- Wash and soak 1 pound prunes for 4 hours in cold

water, drain them in a colander, remove the stones, put the prunes

in a dish, pour over 1 cup cold water and let them stand over night;

next morning line 2 pie plates with crust, put in the prunes with

the liquor, sprinkle over some sugar and a little flour, cover with

top crust and bake till light brown and well done. Another way

is:--Stew the prunes in a little water, remove the stones, sweeten

the prunes with sugar, add the juice of 1/2 lemon and finish as above.

685. +Peach Pie.+-- Pare and slice some large, ripe peaches; line a

pie plate with crust, fill it with the peaches, sprinkle over some

sugar and bake with an upper crust.

686. +Peach Meringue Pie.+-- Line a large, deep pie plate with a rich

pie crust, brush the surface of crust over with the beaten white of

egg and sprinkle over 2 tablespoonfuls finely sifted bread or

cracker crumbs; take 1 can preserved peaches, drain off the liquor,

put them in the pie plate (with the hollow side up), sprinkle over a

little flour, a few spoonfuls sugar, pour over some of the liquor

and bake in a medium hot oven till done; in the meantime make the

meringue, as follows:--Beat the whites of 5 eggs to a froth, mix

them with 2 tablespoonfuls powdered sugar and flavor with a little

essence of vanilla; when pie is done draw it to front of oven,

spread over the meringue and bake for a few minutes longer; remove

it from the oven and set the pie in a cool place; serve cold;

sufficient for 10 persons.

687. +Peach Mountain Pie.+-- Pare 1 dozen medium sized peaches; line

a large deep pie plate with pie crust, fill the plate with the whole

peaches, sprinkle over 3/4 cup sugar, cover with a thin crust and bake

in a medium hot oven.

688. +Plum Pie.+-- Remove the pits from some ripe plums, sprinkle the

fruit thickly with sugar and let them stand for 1/2 hour; line a pie

plate with crust, put in the plums, cover with crust and bake till

done.

689. +Cranberry Pie.+-- Wash and stew 1 quart cranberries with 1 cup

water; when done press them through a colander or coarse sieve,

return the cranberries to saucepan, add 2 cups sugar and boil and

stir for 5 minutes; then set aside to cool; line a pie plate with

fine crust, brush the surface of crust over with the beaten white of

egg and sprinkle over 2 tablespoonfuls finely sifted bread crumbs;

put in some of the cranberries, about 1/2 inch thick, and cover with

crossbars of crust (lattice-like); bake a light brown and well done;

serve cold.

690. +Gooseberry Pie.+-- Top, tail and wash the berries, put them

into a pie plate lined with crust, sprinkle plenty of sugar among

them, cover with crust and bake till done.

691. +Blackberry Pie.+-- Line a deep pie plate with crust; have some

ripe blackberries washed and drained; fill the plate with the

berries, sprinkle over some sugar, pour into each pie 1

tablespoonful vinegar, dust over a little flour, cover with crust

and bake a light brown and well done.

692. +Huckleberry Pie.+-- Wash and drain some ripe huckleberries;

line a pie plate with crust and cover the bottom of crust with 2

tablespoonfuls finely rolled zwieback; next fill the plate with the

berries, sprinkle sugar between and over the fruit, add a little

more zwieback, cover with crust and bake in a medium hot oven to a

light brown and well done; serve cold dusted with sugar.

693. +Currant Pie.+-- Wash and strip some ripe currants and mix them

with the same quantity of sugar; line a pie plate with fine pie

crust, fill it with the fruit, dust over some flour, cover with top

crust, press the edges firmly together and bake till done and to a

light brown. Raspberries and currants may be used together for this

pie.

694. +Rhubarb Custard Pie.+-- Stew 2 cups finely cut rhubarb with 2

cups sugar and 1/2 cup water; when done strain the rhubarb through a

sieve and mix it with 2 well beaten eggs; have a deep pie plate

lined with rich pie crust, fill in the mixture, lay fine strips of

pie crust across the pie (lattice-like), place the pie in a hot oven

and bake till the custard is firm and the crust a light brown.

695. +Rhubarb Pie.+-- Line a pie plate with some rich pie crust;

remove the skin from some fresh rhubarb and cut it into fine pieces;

take for every cup rhubarb 1 cup sugar, fill it into the plate and

dust over a little flour; cover with crust and bake till done, which

requires about 1/2 hour; serve cold dusted with powdered sugar.

696. +Rhubarb Meringue Pie.+-- Place a saucepan with 2 cups finely

cut rhubarb, 2 cups sugar and 1/2 cup water over the fire and stew 20

minutes; when done press the rhubarb through a sieve, add the beaten

yolks of 4 eggs and set aside; line a deep pie plate with crust,

ornament the edge, cover with buttered paper, fill the plate with

dry peas and bake till crust is a light brown; then remove paper and

peas, fill the plate with the rhubarb mixture and bake about 15

minutes; beat the 4 whites to a stiff froth and mix them with 1

tablespoonful powdered sugar; draw the pie to front of oven, spread

over the meringue, bake for a few minutes longer and serve when

cold.

697. +Sweet Potato Pie.+-- 3 medium sized sweet potatoes, 3 eggs, 1

pint milk, 1/2 cup sugar, 1 tablespoonful butter, 1 teaspoonful

ginger, 1/2 teaspoonful cinnamon, 1/2 grated nutmeg and 1/4 teaspoonful

salt; boil the potatoes until done; scrape off the skin and press

the potatoes through a sieve or colander; mix them first with the

eggs and salt, then add the melted butter, sugar and spice and

lastly the milk; line a large, deep pie plate with rich pie crust,

fill in the mixture and bake till done; serve when cold.

698. +Pumpkin Pie.+-- Pare and cut a medium sized pumpkin into

pieces, remove the pits, put the pumpkin in a kettle, cover with

boiling water, add 1/2 tablespoonful salt and boil till tender; when

done put the pumpkin into a colander and drain off all the water;

then press it through the colander; measure the strained pumpkin and

take for every quart of it 1 pint milk, 1/2 tablespoonful melted

butter, 1-1/2 cups sugar, 3 eggs, 2 teaspoonfuls cornstarch mixed with

the milk and 1 teaspoonful ground ginger; mix all the ingredients

together; dust some deep pie plates with flour, line them with pie

crust and brush the surface of crust all over with beaten egg; roll

out some pie crust and cut it into strips 1 inch wide; cut one side

of the strips into scallops and lay it around the edge of plate so

the scallops stand a little above the edge of plate; brush the strip

over with beaten egg and sprinkle 2 tablespoonfuls fine bread or

cracker crumbs over the crust (this keeps the pumpkin from sogging

into the crust); fill the plate with the pumpkin mixture, grate over

the top some nutmeg and bake till done; when the pumpkin is firm to

the touch of your finger and a little brown on top the pie is done;

remove it from oven, set in a cool place and serve when cold.

A medium sized pumpkin will make 4 medium sized pies. A good plan if

the family is small is to fill some of the boiled pumpkin as soon as

done, boiling hot, into glass jars. Close the jars at once and set

them in a cool place. When wanted for use open the jar, turn the

pumpkin into a colander, drain off all the water, press the pumpkin

through a colander and finish the same as above.

699. +Custard Pie.+-- Stir 5 eggs with 5 tablespoonfuls sugar to a

cream and add 2 tablespoonfuls essence of vanilla or lemon and 1

quart milk; line a large, deep pie plate with crust, brush the

surface of crust all over with the beaten white of egg and sprinkle

over 2 tablespoonfuls finely sifted bread or cracker crumbs; pour in

the custard, grate over the top some nutmeg and bake in a hot oven

till custard is firm. Care must be taken to remove the pie as soon

as done, otherwise it will curdle. To ascertain when pie is done

stick the handle of a teaspoon into center of custard. If no milk is

to be seen and the custard is thick the pie is baked. Remove at once

and serve ice cold.

700. +Cocoanut Pie.+-- To make 2 large pies take 3 pints milk, 6

eggs, 3 cups freshly grated cocoanut, a pinch of salt, 1-1/2 cups sugar

and 1-1/2 teaspoonfuls essence of vanilla; stir sugar and eggs to a

cream and add the milk, salt and flavoring; take a large cocoanut,

remove the shell without breaking the cocoanut, pare off the brown

skin and grate the cocoanut; add 3 cups of the grated cocoanut to

the other ingredients; line 2 large, deep pie plates with crust,

brush the surface of crust over with the beaten white of egg and

sprinkle over 2 tablespoonfuls fine bread or cracker crumbs; fill

the plates with the cocoanut mixture and bake in a hot oven till

firm and a light brown on top; when done remove it from oven and

serve cold.

701. +Lemon Cocoanut Pie.+-- 1 pint milk, 4 large eggs, 1-1/2 cups

sugar, the grated rind and juice of 1 large lemon, 2 cups freshly

grated cocoanut and 1/2 tablespoonful butter; put milk and butter in a

saucepan to boil; stir the 4 yolks and sugar to a cream and add the

grated rind and juice of lemon; when this is well mixed add

gradually, stirring constantly, the boiling milk; when cold add the

grated cocoanut; in the meantime line a large, deep pie plate with

pie crust, ornament the edge with a strip of crust cut into

scallops, brush the surface of crust all over with beaten egg and

sprinkle over 2 tablespoonfuls fine bread or cracker crumbs; pour in

the cocoanut mixture and bake in a hot oven. While the pie is baking

prepare the following meringue:--Beat the 4 whites to a stiff froth

and add 1 tablespoonful powdered sugar and a little essence of

lemon; as soon as the pie is done take it from the oven, spread over

the meringue, make it smooth with a broad-bladed knife dipped in

water and return the pie to the oven for 2 minutes; then set it in a

cool place and serve very cold.

702. +Chocolate Cream Pie.+-- Place a saucepan with 2 tablespoonfuls

grated chocolate, 1 pint milk and 1/2 cup sugar over the fire; add 2

tablespoonfuls cornstarch and stir and boil for a few minutes;

remove from the fire and add 1 teaspoonful essence of vanilla, when

cold mix it with the yolks of 4 eggs and finish the same as Vanilla

Cream Pie.

703. +Vanilla Cream Pie.+-- Line a large, deep pie plate with crust,

lay over it a piece of buttered paper, fill the plate with dry peas

or pieces of stale bread and bake till crust is a light brown; in

the meantime boil 1 cup milk with 1 tablespoonful butter and a pinch

of salt; mix 2 tablespoonfuls sifted flour with 1 cup cold milk to a

smooth batter and stir it into the boiling milk; continue stirring

and boiling for a few minutes; remove it from fire and let it cool a

little; stir the yolks of 4 eggs to a cream with 3-1/2 tablespoonfuls

sugar; stir this into the above mixture and flavor with 1-1/2

teaspoonfuls essence of vanilla; when the crust is done remove paper

and peas, fill in the mixture and bake 10 minutes; in the meantime

beat the 4 whites to a stiff froth and mix it with 1 tablespoonful

powdered sugar; draw the pie to front of oven and spread over the

meringue; set the pie for a few minutes in the oven and serve when

cold.

704. +Orange Cream Pie.+-- 1-1/2 cups milk, 3/4 cup sugar, 1-1/2

tablespoonfuls cornstarch, 1/2 tablespoonful butter, 4 eggs, the juice

of 3 oranges, the grated rind of 1 and a pinch of salt; put

cornstarch, butter, milk and salt in a small saucepan, set it in a

vessel of boiling water and stir over the fire till the contents of

saucepan thicken; then remove it from fire and set aside; stir the

yolks of 4 eggs with the 3/4 cup sugar to a cream, add it to the

boiled cornstarch and lastly stir in gradually the juice and grated

rind of oranges; line a deep pie plate with fine pie crust, lay over

it a piece of buttered brown paper, fill the plate with dry peas or

pieces of stale bread and bake till crust is a light brown; remove

the paper and peas, fill in the cream and bake till' done; in the

meantime beat the 4 whites to a stiff froth and add 1 tablespoonful

powdered sugar and a little essence of vanilla; when pie is done

draw it to front of oven and spread over the meringue; return it for

a few minutes to oven; then set the pie in a cool place and serve

ice cold.

705. +Lemon Cream Pie.+-- Boil 1 cup milk with 1/2 tablespoonful butter

and a pinch of salt; mix 1-1/2 tablespoonfuls cornstarch with 1/2 cup

cold milk and stir it into the boiling milk; continue stirring and

boil for a few minutes; remove it from fire and set aside to cool;

stir the yolks of 4 eggs with 1 cup sugar to a cream and add the

grated rind of 1 lemon and the juice of 2; stir this into the cold

cream; line a deep pie plate with fine pie crust, ornament the edge

with a border, cover it with buttered brown paper, fill the plate

with dry peas or pieces of stale bread and bake till crust is a

light brown; remove the paper and peas, put in the cream mixture and

bake about 10 minutes; in the meantime beat the 4 whites to a stiff

froth and add 1 tablespoonful powdered sugar and a little essence of

lemon; when the pie is done draw it to front of oven and spread over

the meringue; return the pie for a few minutes to oven; then set it

in a cool place and serve cold.

706. +Fine Lemon Pie (with an Upper Crust).+-- The yolks of 3 eggs, 1

whole egg, 1 cup sugar, the juice and grated rind of 1 large lemon

and 1/2 tablespoonful butter; stir the 3 yolks to a cream and add the

grated peel and juice of lemon; put the butter in a small saucepan

over the fire; as soon as melted add the yolks and stir the whole

over the fire to a creamy thickness; then remove from fire; when

cold mix it with the sugar and the whole egg; line a pie plate (one

which is not very deep) with fine pie crust, brush the surface of

crust over with the beaten white of egg, sprinkle over 2

tablespoonfuls fine bread crumbs and put in the lemon mixture; cover

with a thin crust and bake in a medium hot oven to a light brown;

serve when cold.

707. +Lemon Pie (plain).+-- Mix 1 tablespoonful cornstarch with 1/2 cup

cold water, add 1/2 cup boiling water, 3/4 cup sugar and boil for a few

minutes; remove from fire, add the juice of 1 lemon, 1/2 the grated

rind, 1 egg and set aside to cool; line a pie plate with crust, put

in the mixture, cover with a thin, rich crust and bake a light

brown; serve cold dusted with sugar.

708. +Lemon Meringue Pie.+-- 5 large eggs, 1/2 tablespoonful butter, 1

cup sugar and the juice and grated rind of 1 large lemon; beat 4

yolks to a cream and add the grated rind and juice of lemon; put the

butter in a small saucepan over the fire; as soon as melted add the

beaten yolks and stir over the fire to a creamy thickness; remove it

from fire and when cold mix with 1 cup sugar and 1 whole egg; next

line a large (not too deep) pie plate with fine pie crust, ornament

the edge either with the pastry wheel or lay strips of paste around

the edge cut on one side into scallops, brush the surface of crust

all over with beaten egg and sprinkle over a little finely sifted

bread or cracker crumbs; put in the lemon mixture, put the pie into

a medium hot oven and bake till done; in the meantime beat the 4

remaining whites to a stiff froth and add 2 tablespoonfuls sifted

powdered sugar and a little grated lemon peel; when the pie is done

take it from the oven just long enough to spread over the meringue;

return it again to oven for a few minutes and serve when cold.

709. +D'Artois (or Pie of Marmalade).+-- Divide 1/2 pound puff paste

into 2 parts; roll one part out into a thin square piece and spread

over it, 1/2 inch thick, apple marmalade 1/2 inch from the edge; roll

out the remaining half into a piece of same size, hold it on the

rolling pin and lay over the marmalade; wet the edge of first paste

and press the 2 edges together; cut the top paste with a sharp knife

into strips, first lengthwise, then crosswise, like lattice work;

put in a tin pan and bake in a medium hot oven to a delicate brown;

when done dust powdered sugar over and let it remain for a few

minutes in the oven to glaze; then remove and serve when cold. Any

kind of marmalade or cream may be used.

710. +Allnumettes.+-- Roll out 1 pound puff paste 16 inches long and

5 inches wide and spread over a clear icing made as follows:--Beat

the white of 1 egg to a froth, add 4 tablespoonfuls powdered sugar,

2 drops lemon juice and beat it for 5 minutes; spread this over the

rolled out paste, let it lay for a few minutes, cut it into 8 pieces

and bake in a quick oven from 45 to 50 minutes.

711. +Jelly Tarts.+-- Roll the puff paste 1 inch in thickness and cut

it into rounds with a biscuit cutter; brush a long tin pan over with

water, so as just to dampen the pan, and then lay the rounds in the

pan with the side which was rolled towards the pan and not too close

together; brush the top over with beaten egg, being careful not to

let any of the egg run down the sides: then dip a smaller cake

cutter into hot water, press it on each round 1/8 of an inch deep to

form the cover; the cake cutter must be dipped in the hot water each

time for each round; then bake them in a hot oven to a golden color;

when the tarts are done take them out, cut the cover loose with a

pointed knife and lift it off; hollow the tarts out a little with

your finger; when ready to serve fill them with jelly. These tarts

may be filled with stewed oysters or clams. They are then called

Oyster or Clam Patties.

712. +Tarts.+-- Line some small patty pans with rich pie crust or

puff paste and fill them with either fruit marmalade of peaches,

apricots, cherries or any kind of preserved or stewed fruit; roll

the paste which is left out thin and cut it into strips 1/4 inch in

width; lay them over the tarts like lattice work, brush over with

beaten egg and bake in a hot oven.

713. +Peach Tarts.+-- Pare and cut some nice, ripe peaches into

halves and boil them for 5 minutes in sugar syrup; take them out and

set aside to cool; boil the syrup 5 minutes longer; line some patty

pans with rich puff paste or pie crust, put into each a piece of

buttered paper, fill them with dry peas and bake in a hot oven till

nearly done; remove the paper and peas and fill each one with the

peaches and a little syrup; return them to the oven again and bake

till done; serve when cold.

714. +Apple Tarts.+-- Pare and cut into fine slices 1/2 dozen large

tart apples and put them in a small saucepan with 1 tablespoonful

butter, 3 tablespoonfuls sugar, 1/2 cup seedless raisins, currants and

finely cut citron; mix, cover and let it simmer over the fire till

apples are soft, but not broken; remove them from fire; add 2

tablespoonfuls currant or apple jelly, mix it with the apples and

finish the same as Cranberry Tarts.

715. +Rice Tarts.+-- Line 12 small forms with rich pie crust or puff

paste; put 1/2 pound rice with cold water over the fire and boil a few

minutes; drain the rice in a colander and rinse with cold water;

return the rice to saucepan; cover with sweet cream or milk, add 1

tablespoonful butter and boil till tender; remove it from the fire

and mix the rice with the yolks of 4 eggs, 3 tablespoonfuls sugar, 1

teaspoonful vanilla extract and lastly the 4 whites beaten to a

stiff froth; fill the rice into the small forms and bake in a medium

hot oven 20 minutes; when done take them out of the forms, arrange

on a long dish with a napkin, dust over with powdered sugar and

serve either hot or cold.

716. +Tartelettes of Cherries.+-- Roll out 1 pound short paste 1/4 inch

in thickness and cut out with a tumbler or round cake cutter 20

rounds about 2 inches in diameter; roll out the remaining paste and

cut it into long strips 1/2 inch wide and 1/8 inch thick; lay these

strips around the top edge of each round and ornament them with the

pastry wheel by pressing small dents in it with the wheel; lay

around each a strip of white paper, fasten the two ends with the

white of egg (to keep it in its place) and set them in shallow tins;

remove the pits from 2 pounds cherries, mix the fruit with sugar and

fill them into the tartelettes; then bake in a hot oven; in the

meantime crack the pits of cherries, put them over the fire with a

little water and boil 5 minutes; then strain; mix in a bowl 1 cup

sour cream with 2 rolled zwiebacks, the yolks of 2 eggs, 2

tablespoonfuls sugar and 2 tablespoonfuls of the strained water from

the pits; when the tartelettes are nearly done fill 1 spoonful of

the above mixture into each one and return them to oven again until

the cream is firm; take them from oven, remove the paper and serve

when cold dusted with sugar.

717. +Tartelettes+ of peaches, plums or apricots are made the same

as cherries, but without the cream.

718. +Tartelettes d'apricots.+-- Line 1/2 dozen small patty pans with

puff paste or fine pie crust and fill them half full with apricot

marmalade; cut 9 apricots in halves, peel them and remove the pits;

boil the apricots for 2 minutes in sugar syrup, lay a half apricot

into each tartelette and bake in hot oven; in the meantime boil the

syrup until thick; crack the pits, take out the kernels, scald them

in boiling water, remove the brown skins and divide them into

halves; when the tartelettes are done take them out of the form, lay

onto each one 2 halves of the kernels and pour a little of the cold

syrup into each one; serve when cold.

719. +Tartelettes+ of peaches, plums, apples, cherries, currants,

raspberries or gooseberries are made the same way as apricots.

720. +Tartelettes of Strawberries.+-- Roll out 1/2 pound puff paste

about 1/8 inch in thickness and cut out with a round cake cutter 10

rounds; lay them into 10 small buttered patty pans and press the

paste in evenly; let the paste stand a little higher than the pan;

mix flour and water to a stiff dough, divide it into 10 equal parts

the size of a walnut, roll it out into balls and put into each form

a ball; press them in firmly and bake in a hot oven; when done draw

them to front of oven, dust over with sugar and return them to oven

again so they obtain a glaze; then remove the inside water dough and

set the tarts aside to cool; roll out thin the remaining puff paste

and cut out small rings; lay them on shallow buttered tins, dust

them with sugar and bake in a slow oven; press 1/2 pint strawberries

through a sieve and mix them with 3 tablespoonfuls powdered sugar;

wash and drain 1/2 quart strawberries, put them in a dish, pour the

mashed strawberries over the whole fruit and fill them into the

tartelettes; lay onto each one 2 rings and serve them on a napkin.

Raspberries and currants stewed together may be used instead of

strawberries. Stewed cherries, peaches, apricots, plums or any kind

of preserved fruit may also be used.

721. +Fleurons of Puff Paste.+-- Roll the puff paste out 1/8 inch in

thickness, cut it with a cake cutter into shapes of half moons, lay

them on tins, brush over with beaten egg and bake in a quick oven.

Fleurons are used for garnishing dishes.

722. +Fanchonnettes de creme.+-- Line 12 small patty forms with short

paste (Muerber Teig) and put into each one a thin layer of fruit

marmalade; put 4 whole eggs into a saucepan and beat them to a

froth; add 1 pint sweet cream or milk, 3 tablespoonfuls sifted

flour, a pinch of salt, 1 heaping tablespoonful butter and 4

tablespoonfuls sugar; stir this over the fire till it boils; then

add 10 macaroons rolled fine; fill the patty forms 1/2 full with the

boiled cream when cold and bake in a medium hot oven; when done take

them out of the form and fill them full with the remaining cream;

when cold spread over some marmalade, squirt over the top a little

meringue and serve on a napkin.

723. +D'Artois Meringues.+-- Prepare 1/2 pound puff paste, roll out and

fold over 10 times; line a large pie plate with it, spread over a

thick layer of pineapple marmalade and bake in a medium hot oven;

when done draw it to front of oven and spread over a thick meringue;

cut the pie into pieces, move them a little apart, lay on each one a

few strips of blanched almonds, dust over some sugar and set for 15

minutes into a cool oven to dry.

724. +Condes.+-- Chop fine 6 ounces blanched almonds and mix them

with 3 tablespoonfuls powdered sugar and the beaten whites of 1 or 2

eggs; roll out some rich puff paste very thin, spread over the

almond mixture and dust over some powdered sugar; cut them into

finger lengths 2 inches wide and bake in a slow oven.

725. +Small Royal Cakes.+-- Prepare a puff paste and roll it out thin

about 1/4 of an inch in thickness; mix 6 ounces powdered sugar with

the beaten whites of 2 eggs; spread this over the rolled out paste,

cut it into strips of 1-1/2 inches wide and 3-1/2 inches long, lay them

in shallow tin pans and bake in a slow oven to a delicate brown.

726. +Pate a choux.+-- Place a saucepan over the fire with 1 pint

water or milk, 1/2 pound butter, 1-1/2 tablespoonfuls sugar, the grated

rind of 1 lemon and a pinch of salt; as soon as it boils add slowly

1/2 pound sifted flour, stirring constantly; stir until it forms into

a smooth paste and loosens itself from bottom of saucepan; transfer

the paste to a dish and when cooled off a little mix it by degrees

with 6 or 8 eggs. This paste should be soft, but must not run apart

when dropped on a tin.

727. +Chocolate Eclairs.+-- Prepare a pate a choux, put it into a

pastry bag or paper funnel and squirt it upon buttered tins in long

narrow cakes 4 inches long and 1 inch wide; brush over with beaten

egg and bake in a medium hot oven; when done brush them over with

boiled chocolate glaze and set for a few minutes in oven again; then

set them aside in a cool place; shortly before serving cut each one

open on the side and fill with vanilla cream. For cream cakes drop

this mixture (by tablespoonfuls) onto buttered tins, not too close

together and in the form of round cake; when cold slit them open on

one side and fill with vanilla cream.

728. +Canapes.+-- Prepare a puff paste and roll it out 1/2 inch in

thickness; cut it out into square pieces of 2 inches wide, cut these

again into strips of 1/2 inch wide, lay them with the cut side in a

shallow tin pan, not too close together, and bake in a hot oven;

when done draw them to front of oven, dust with sugar and let them

remain in oven a few minutes longer to glaze; put two and two

together with jelly between; or they may be served single.

729. +Cannelous.+-- Prepare 1 pound puff paste and roll it out 8

times, instead of 6; then take about 18 connelonghoelzer (they

consist of round pieces of wood about 5 inches long and a finger

thick, and can be bought at wholesale confectioneries) and rub each

piece of wood over with butter; roll the paste out very thin and cut

it into strips of about 1 inch wide and 9 inches long; wind a strip

of the paste around each piece of wood, snake-like, brush them over

with beaten egg, lay them in shallow tins and bake in a quick oven;

when done remove the pieces of wood and when cold fill the cannelous

with whipped cream flavored with vanilla and sweetened with sugar.

730. +Vole-au-vent.+-- Carefully prepare 1 pound puff paste and roll

and fold it 6 times; great care must be taken in doing this, as the

whole result depends upon it; after the last rolling let it lay in

summer 1/2 hour on ice, in winter in a cold place; when ready to use

roll the paste out 1 inch in thickness, place the dish on which the

vol-au-veut is to be served upside down onto the paste and cut off

the paste from the dish; turn the paste around and lay it on a tin

which has been dampened with water; make with the back of a knife a

few dents in it around the edge, brush the top over with beaten egg

and make with the point of a knife a slight incision in the paste

all round the top about 1-1/2 inches from the edge; this forms the

cover; bake in a very hot oven; do not open the oven for 10 minutes;

then open and if the vol-au-veut is a light brown cover with paper

and bake from 3/4 to 1 hour; when done remove the cover, put the

vol-au-veut onto the dish it was made to fit and set it for a few

minutes in the oven to dry; then fill with either ragouts or

fricasseed chickens, birds, rabbits or pigeons, put on the cover and

serve; or fill it with fresh or preserved fruit and serve as a

dessert.

731. +Vole-au-vent (with Strawberries and Whipped Cream).+-- Roll out

some carefully made puff paste 3/4 inch in thickness and cut it out

with a fluted cutter the desired shape, either round or oval; make a

slight incision in the paste 1 inch from the edge and bake in a very

hot oven; when nearly done brush it over with white of egg, dust

with sugar and put it back in the oven to glaze; when done remove

the interior, or soft crumbs, and fill the vol-au-veut shortly

before serving with fresh strawberries sweetened with sugar and

cover them with whipped cream.

732. +Vole-au-vent (with Currants and Raspberries.)+--Prepare a

vol-au-veut the same as in foregoing recipe; strip some large, ripe,

cherry currants from their stems, put them in a colander with the

same quantity of raspberries, let cold water run over and drain them

well; put the fruit into a dish with plenty of sugar, mix them up

with 2 silver forks and let it stand in a cool place for several

hours; shortly before serving put the fruit into the vol-au-veut,

put over the cover, again dust with sugar and serve.

733. +Vole-au-vent (with Peaches and Cream)+ is made the same as

strawberries. Preserved pineapples, apricots, cherries or plums may

be used in the same manner; also oranges peeled and cut into slices,

freed from their pits and well sugared. Put into the vol-au-veut and

serve either covered with its own cover or whipped cream. Makes an

excellent dish for dessert.

734. +Neapolitan Breads.+-- Mix a finely chopped orange peel (only

the yellow part) with 1/2 pound neapolitan paste; divide it into small

pieces the size of a walnut, roll these lengthwise about 1/2 finger

thick, bread 3 together, brush them over with beaten egg and bake in

a medium hot oven; or the paste may be rolled into long, thin rolls,

breaded together and then cut into lengths 2-1/2 inches long.

735. +Viennoises.+-- Stir 1/2 cup butter with 1/2 cup powdered sugar to a

cream and add the yolks of 5 eggs, 1 teaspoonful vanilla extract, 1-1/2

cups sifted flour, 1/4 cup cornstarch and lastly the beaten whites of

2 eggs; spread this over a sheet of buttered paper 1/2 inch in

thickness, lay the paper in a shallow tin and bake in a slow oven;

when done cut the cake into 2 pieces; cover one piece with pineapple

or peach marmalade and lay the other piece over it; also cover the

top with marmalade and glaze the whole with wine glaze; then cut the

cake at once into small, long pieces and set them in the oven again

for a few minutes.

736. +Almond Tartelettes.+-- Pound 1/4 pound blanched almonds with 1/4

cup water in a mortar to a paste and press it through a sieve; mix

it with 1/4 pound powdered sugar; next add the beaten whites of 4 eggs

and the juice of 1/4 orange; have 1/2 pound puff paste prepared, rolled

out and folded 10 times; line 8 or 10 small tin patty forms with the

paste, fill them 3/4 full with the above almond mixture and bake in a

medium hot oven; when nearly done draw them to front of oven, dust

over some fine sugar and bake till done.

737. +Puites d'amour.+-- Prepare 10 ounces puff paste and roll it out

1/2 inch in thickness; cut out into 20 rounds, about 2 inches in

diameter, with a scalloped tin cake cutter; cut a round piece out of

the center of each one, so that only a ring remains; roll out the

remaining paste the same way, cut out 20 rounds, lay them in a tin

pan and brush over with the white of egg; put on the rings, brush

the top over with beaten egg and bake in a hot oven; when done dust

them over with sugar and let them remain for a few minutes longer in

oven to glaze; remove and shortly before serving fill them either

with whipped cream sweetened and flavored with vanilla or some

preserved fruit. NOTE.--Care must be taken not to get any egg on the

outside of tart, as this will prevent the rising.

738. +Neapolitans.+-- Take neapolitan paste, roll it out thin, brush

over with egg and bake in buttered tins to a light brown color; when

done cut the cake into two pieces; spread one piece with fruit

marmalade or jelly and lay the other over it; cut the whole into

small pieces, pour over a wine or maraschino glaze and set them for

a few minutes in the oven.

739. +D'Artois Grilles.+-- Prepare 1/2 pound puff paste, roll it out

and fold over 10 times; roll out one-half into a thin, square piece;

put this into a square, shallow tin pan, wet the edge with beaten

white of egg, spread over a thick layer of apricot or peach

marmalade and over this a thick layer of apple marmalade 1 inch from

edge; roll out the remaining paste, cut into strips, lay it over the

marmalade like lattice work, brush over with beaten egg and bake;

when done dust over some sugar, let it remain for a few minutes

longer in the oven and cut into pieces when cold. Another way is to

line a pie plate with puff paste, spread over a layer of apple

marmalade flavored with vanilla and bake; when done spread over a

thin layer of apricot marmalade and pour over this a sugar glaze;

make it smooth with a knife and cut into pieces before the glaze

becomes hard.

740. +Cream Tarts.+-- Line small patty forms with short paste (Muerber

Teig), fill them with vanilla cream (see Cream) and bake in a hot

oven; when done spread a thin layer of peach marmalade over the

cream, pour over the marmalade a little lemon glaze and let them dry

for a few minutes in front of oven; mix the beaten white of 1 egg

with 3/4 cup sugar and 3 drops lemon juice; put this into a paper

funnel, squirt a wreath over the glaze and put 1/2 teaspoonful apple

jelly in the center.

741. +Fine Pineapple Tarts.+-- Line some small patty forms with

neapolitan paste and bake in a quick oven to a delicate brown; when

done squirt round the edge a rim of meringue, sprinkle finely

chopped almonds or pistachio nuts over and let them dry for a few

minutes in oven; shortly before serving fill the tarts with finely

cut preserved pineapple and pour a little pineapple syrup over them.

742. +Gooseberry Tarts.+-- Remove the tops and ends of 1 quart

gooseberries, put them in a saucepan, cover with boiling water and

let them boil 3 minutes; pour them into a colander, drain off the

water and put them into a dish; sprinkle over 1 cup sugar, add a

little white wine and let them stand till cold; then finish the same

as Cranberry Tarts.