then pour very slowly, while beating hard to blend, on the peaches and
sugar that are blending in the mixing bowl.
Add
Yolks of two eggs,
One-quarter teaspoon of cinnamon.
Beat again and then pour into prepared pie plate lined with pastry and
bake in a slow oven. Use whites of eggs for meringue.
CUSTARD PIE
Now to prepare the filling for the custard pie, place in a mixing bowl
One-half cup of sugar,
One and one-quarter cups of milk,
Yolk of one egg,
Two whole eggs,
One-quarter teaspoon of nutmeg.
Beat with an egg-beater to thoroughly mix and then pour into the
prepared pastry lined pie tin. Use white of egg for meringue.
LEMON CUSTARD PIE
Place in a saucepan
One cup of sugar,
One and one-half cups of water,
One-half cup of cornstarch.
Stir to dissolve and then bring to a boil, and cook for five minutes.
Now add
Rind of one-quarter lemon, grated,
Juice of two lemons,
Yolks of two eggs.
Beat to thoroughly mix and then pour into pie plate prepared as for
custard pie. Bake in a moderate oven for twenty-five minutes and then
cover with meringue made of whites of eggs.
NORTH CAROLINA PEACH CUSTARD PIE
Prepare the pastry and line a pie plate with it, then rub with
shortening as directed in the custard pie. Now cover the bottom
thickly with sliced peaches and then prepare a custard as follows:
Place in a mixing bowl
Three-quarters cup of sugar,
Three-quarters cup of milk,
Yolks of two eggs,
One whole egg,
One-quarter teaspoon of cinnamon.
Beat to thoroughly mix and just before pouring the custard over the
peaches dust them well with sifted flour. Pour on the custard and bake
in a slow oven until firm. Use whites of eggs for meringue.
Raspberries and plums may be used in place of the peaches for variety.
When making these pies, always use the regulation custard pie tin, the
ones with the straight sides.
CIDER JELLY PIE
Place in a saucepan
Three-quarters cup of brown sugar,
Two cups of cider,
Eight tablespoons of cornstarch.
Dissolve the starch and then bring to a boil. Cook for three minutes
and then remove from the fire and add
One-half teaspoon of cinnamon,
One tablespoon of vinegar.
Beat to mix and then cool and bake between two crusts.
APPLE DOWDY
Grease well with shortening a deep pudding pan and then place a layer
one inch thick of thinly sliced apples and then sprinkle well with
sugar and dust with cinnamon. Repeat this until the dish is full and
then cover with a crust of plain pastry. Bake for forty-five minutes
in a moderate oven and let cool.
To serve: Loosen the pastry from the sides of the pan, place a large
platter over the pie and invert. Cut into wedge-shaped portions and
serve with cream, custard or fruit sauce.
COUNTRY STYLE GREEN APPLE PIE
Pare the apples and then cut into thin slices. Now place a layer of
apples in a pudding pan and sprinkle each layer with
Two tablespoons of flour,
Six tablespoons of brown sugar,
One-quarter teaspoon of cinnamon.
Repeat this until the pan is full. Now place a crust on top and bake
in slow oven for forty minutes. To serve: Run a knife around the edge
of the pan to loosen the crust. Invert the plate over the pie and turn
the pie upside down upon the plate. Cover with fruit, whip and cut
into wedge-shaped pieces and serve with custard sauce.
CONGRESS PIE
Use an oblong pan similar to that used in making cheesecake. Line with
plain pastry and then place three cups of bread crumbs in a bowl and
add
Two cups of boiling water,
One-half cup of syrup,
One cup of brown sugar,
Four tablespoons of shortening,
One teaspoon of cinnamon,
One-half teaspoon of nutmeg,
One-half teaspoon of cloves,
One cup of finely chopped nuts,
One cup of raisins or currants,
One cup of marmalade or fruit butter.
Beat to thoroughly mix and then pour into the prepared pan and bake in
a slow oven for one-half hour. Cool and then ice with water icing. Cut
into two-inch oblongs.
DOWDY, NEW ENGLAND STYLE
Apples or peaches may be used. Wash the fruit and then pare and cut
into thin slices. Measure two pints of the prepared fruit and dust
over it so as to thoroughly coat each piece with
One teaspoon of cinnamon,
One-half cup of flour.
Then pat smoothly in baking dish and cover with
One cup of brown sugar,
Four tablespoons cold water.
Cover with a crust the pastry and bake in a moderate oven for
forty-five minutes. Let cool and then run a knife around the edge
of the baking dish and loosen the crust from the dish. Place a large
platter over the dowdy and then invert. Dust the dowdy lightly with
nutmeg and serve with fruit or vanilla sauce.
APPLE CUSTARD PIE
Line a pie tin with plain pastry. Now place one and one-half cups of
thick apple sauce in a sauce pan and add
One cup of sugar,
One-third cup of cornstarch,
One-half cup of cold water.
Dissolve starch in water.
Place on the fire and bring to a boil and then cook slowly for five
minutes. Cool and then add
One-half teaspoon of nutmeg,
One well-beaten egg.
Pour into prepared tins and bake for twenty-five minutes in a moderate
oven.
SHORTCAKE
The shortcake is typical of Scotland. It is a mixture of flour, sugar
and shortening worked to a paste and then rolled one-half inch thick
and then decorated in various ways. The thrifty Scotsman, after
leaving the mother country and settling in the new America, felt
that the use of much shortening was too expensive, and so his thrifty
housewife, who was willing and even anxious to be a partner to him,
coöperated by cutting down on the amount of shortening and still turn
out a rich palatable cake. This is how she does it: Place
Two cups of flour,
One-half teaspoon of salt,
Two level tablespoons of sugar,
Two level tablespoons of baking powder,
in a bowl and sift three times. Now rub in six tablespoons of
shortening and then add seven tablespoons of water and work to a
smooth elastic dough. Turn on a prepared pastry board and mould into
shape to fit the pie tin with the hands. Wash the top of the dough
with milk and sprinkle with sugar and cinnamon and bake in a moderate
oven for twenty-five minutes. Remove, cool and cut into wedge sections
like pie and serve with cheese or fruit.
PEACH SHORTCAKE
Yolk of one egg,
One-half cup of sugar.
Cream well and then add
Three tablespoons of shortening,
Four tablespoons of water,
One cup of flour,
Two teaspoonfuls of baking powder,
One-half teaspoon of vanilla.
Beat to thoroughly mix and then bake in well-greased deep layer-cake
pan in a moderate oven for twenty minutes. Cook and then split and
fill with well-drained canned crushed peaches. Place together. Now
place white of egg and one-half glass of apple jelly in a bowl; beat
with Dover egg-beater until the mixture forms into a stiff meringue.
BANANA SHORTCAKE
One-half cup of sugar,
Four tablespoons of shortening,
One egg.
Place in a mixing bowl and then cream well, then add
One and one-quarter cups of sifted flour,
Three level teaspoons of baking powder,
One level teaspoon of vanilla extract,
One-half cup of water.
Beat to mix and pour into well-greased and floured oblong baking pans.
Now spread the top of the cake with three bananas sliced very thin.
Place in a moderate oven and bake for thirty-five minutes. Use the
white of egg and half glass of apple jelly for a meringue.
OLD VIRGINIA SHORTCAKE
Sift the flour and then fill a quart measure, using a tablespoon to
lift the flour. Care should be taken not to shake or pack the flour
down, as the quart of flour should weigh just one pound. Place in a
bowl and add
Three level tablespoons of baking powder,
One teaspoon of salt,
Three-quarters cup of sugar.
Sift again to mix and then rub in one-half cup of shortening. Place
one and one-half cups of buttermilk in a pitcher and add one teaspoon
of baking soda. Stir to thoroughly dissolve the soda and then use this
to mix the flour to a dough. Knead well in the bowl with a spoon and
then turn on a slightly floured board and roll or pat out one
inch thick. Cut with a large biscuit cutter and brush the top with
shortening and bake in a hot oven for eighteen minutes.
APRICOT SHORTCAKE
One-half cup of sugar,
Four tablespoons of shortening,
Yolk of one egg.
Cream until light and frothy, and then add
Four tablespoons of water,
One cup of flour,
Two level teaspoons of baking powder.
Beat to thoroughly mix and then pour into well-greased layer cake pan.
Bake for twenty minutes in a moderate oven. Split and fill with cooked
apricots and then place in a bowl
White of one egg, left over,
One-half glass of jelly.
Beat to thoroughly mix with the Dover egg-beater until it forms a
stiff meringue. Pile on top of cake and garnish with single piece of
apricot.
HUCKLEBERRY SHORTCAKE
Place in a mixing bowl
Three-quarters cup of sugar,
One egg,
Four tablespoons of shortening,
Two cups of flour,
Four teaspoons of baking powder,
Three-quarters cup of water.
Beat and mix and then pour into well-greased oblong pan and bake in a
moderate oven twenty minutes. Cool and then split, and fill with the
prepared berries and serve with custard sauce.
To prepare the huckleberries for the shortcake, place in a saucepan
Two cups of stewed huckleberries,
One-half cup of cornstarch,
One cup of brown sugar.
Stir to dissolve and then bring to a boil and cook slowly for five
minutes. Add one-half teaspoon of nutmeg and then cool and use for the
filling.
LEMON DUMPLINGS
Place in a bowl:
One tablespoon of baking powder,
One cup of flour,
One and one-half cups of fine bread crumbs,
One cup of chopped suet,
One cup of brown sugar,
Juice of one lemon,
Two eggs,
Grated rind of one-half lemon,
One and one-half cups of milk.
Beat to thoroughly mix and then pour into well-greased mould and boil
for one and one-quarter hours. Serve with lemon sauce.
PEACH CAKE
Place in a mixing bowl
Three-quarters cup of sugar,
One egg,
Four tablespoons of shortening,
Two cups of flour,
Four level tablespoons of baking powder,
Three-quarters cup of water.
Beat just enough to mix and then pour into a deep well-greased and
floured layer-cake pan. Cover the top thickly with diced peaches and
then place in a small bowl
Six tablespoons of flour,
Four tablespoons of sugar,
Two tablespoons of shortening,
One teaspoon of cinnamon.
Rub between the tips of the fingers until crumbly and then spread on
the top of the peaches and bake in a moderate oven for thirty minutes.
PEACH DUMPLINGS
Place in a mixing bowl
Two cups of flour,
One teaspoon of salt,
One teaspoon baking powder,
One tablespoon sugar.
Sift to mix and then rub in one-half cup of shortening; then mix to a
dough with one-fourth cup of ice-cold water. Set on ice for one hour,
then roll out one-eighth inch thick and cut into four-inch squares.
Fill with pared and stoned peaches, placing two tablespoons of brown
sugar and one-half teaspoon of nutmeg in each dumpling. Brush the
edges with water and then fold the pastry together. Place on a
well-greased baking sheet and add one-half cup of water to the pan and
bake in a moderate oven for thirty minutes.
APPLE CAKE
Place in a bowl
Two cups of flour,
and then add
One-half teaspoon of salt,
Three teaspoons of baking powder,
One and one-half teaspoons of nutmeg.
Sift twice to blend and then rub in five tablespoons of shortening.
Break an egg into a cup and then fill cup to the two-thirds mark with
milk, beat to blend the egg and milk and then mix into the dough. Roll
out one-half inch thick and then line an oblong baking sheet. Pare and
cut the apples into quarters and then into thin slices. Place one cup
of sugar and one-half cup of water in a saucepan and add the apples,
a few at a time, and cook for a few minutes. Lift and lay on the
prepared dough. Place in a moderate oven to bake for thirty-five
minutes. After the cake is in the oven for eighteen minutes baste
frequently with syrup in which the apples were cooked. Ten minutes
before removing from the oven sprinkle thickly with brown sugar and
cinnamon.
DUMPLINGS FOR STEW
Place in a mixing bowl
One and one-half cups of flour,
and then add
One teaspoon of salt,
Two teaspoons of baking powder,
One-half teaspoon of pepper,
One teaspoon of grated onion.
Add two-thirds cup of water and mix to a dough. Drop by the spoonful
into the stew and cover closely and boil for twelve minutes. If you
open the lid of the saucepan while the dumplings are cooking they will
be heavy.
CHERRY DUMPLINGS
Wash individual pudding cloths in warm water and then rub with
shortening and dust slightly with flour. Now place in a bowl
One cup of sugar,
One and one-half cups of flour,
One-half teaspoon of salt,
Three level teaspoons of baking powder,
One-half cup of fine bread crumbs,
One egg,
One cup of milk,
Two cups of stoned cherries.
Mix and then place one cooking spoon of the mixture into each prepared
dumpling cloth. Tie loosely and then plunge into boiling water and
cook for twenty minutes. Lift into the colander and let drain for
three minutes and then serve with stewed cherries for sauce.
STEAMED ROLY POLY PUDDING
One and one-half cups of flour,
One-half teaspoon of salt,
Three teaspoons of baking powder,
Four tablespoons of sugar.
Place in a mixing bowl and sift to mix. Now rub in four tablespoons
of shortening and mix to a dough with a scant two-thirds cup of
water. Roll out one-half inch thick and spread with well-cleaned
huckleberries and then cover quickly with brown sugar. Roll like for
jelly roll and then tie in a cloth and plunge into boiling water or
place in a steamer and cook for one hour. Serve with fruit sauce.
If using canned huckleberries, drain them well, then thicken the juice
and use for sauce. Any variety of fresh fruit may be used.
FRUIT CUP CUSTARDS
Place six nice berries in each custard cup and then place in a mixing
bowl
Two cups of milk,
Six tablespoons of sugar,
One-half teaspoon of nutmeg,
Three eggs.
Beat thoroughly to mix and then pour over the berries in the cups.
Place in a baking pan containing warm water and bake in a slow oven
until firm in the centre.
CREAM TAPIOCA PUDDING
Wash two-thirds cup of tapioca in four or five waters and then place
in a saucepan and add one and one-half cups of water. Cook until the
tapioca begins to soften, then add one and one-half cups of milk. Cook
until soft and then add
One well-beaten egg,
One-half cup of sugar,
One-half teaspoon nutmeg.
Mix well and cook for a few minutes longer. Remove from the fire and
serve ice cold with fruit whip.
MACARONI NEAPOLITAN
Cook one-half package of macaroni in boiling water for fifteen minutes
and then turn into a colander and place under cold running water. Now
mince
One onion and one tomato
fine and place four tablespoons of fat in a frying pan. When hot, add
the onion and tomato, cook until soft and then add the macaroni. Toss
gently until hot and then cover it closely to prevent drying out. If
too dry, add a couple of tablespoons of boiling water. Season with
pepper, salt and one-half cup catsup.
MACARONI CUTLETS
Cook one-quarter pound of macaroni in boiling water for twenty minutes
and then drain. Cool and then chop fine. Place in a bowl and add
One-half cup of grated cheese,
Two tablespoons of grated onion,
One tablespoon of finely minced parsley,
Two teaspoons of salt,
One teaspoon of paprika,
One-well-beaten egg.
Mix thoroughly and then mould into croquettes. Roll in flour and then
dip in beaten egg. Roll in fine crumbs and fry in hot fat. Place in a
hot oven for ten minutes to finish cooking.
POLENTA A LA NAPLES
Place in a saucepan
Two and one-half cups of boiling water,
One and one-half teaspoons of salt.
Now pour in very slowly
Three-quarters cup of yellow cornmeal.
Stir to prevent lumping and cook until very thick. Add
Three-quarters cup of cheese, cut into fine pieces,
One onion, chopped fine,
One green pepper, chopped fine,
One leek, chopped fine,
One teaspoon of paprika.
Mix thoroughly and then pour into a large bowl to cool. Form into
sausages and then roll in flour and brown in hot oil. Serve with
tomato sauce. Wheat cereal may be used to replace the cornmeal.
NOODLES
FRIED NOODLES
Cook noodles in boiling water and then drain. Now mince fine
Three onions,
Two red peppers,
Two leeks.
Place four tablespoons of cooking oil in a frying pan and when hot add
the vegetables. Cook slowly until soft and then add the noodles. Toss
constantly until a light brown and then pile in the centre of a large
platter. Lay a goulash around for a border. Pour the gravy over all
and then garnish with two tablespoons of grated cheese and serve.
BOILED HOMINY--CHEESE SAUCE
Soak large hominy over night and then in the morning wash and cook in
plenty of boiling water until tender. Drain well and place in a baking
dish and cover with cheese sauce, made as follows:
Place one and one-half cups of milk in a saucepan and add two
tablespoons of grated onion and four level tablespoons of cornstarch.
Dissolve the starch in the milk and bring to a boil. Cook slowly for
five minutes and then add
Two tablespoons of chopped parsley,
Two teaspoons of salt,
Two ounces of cheese,
One teaspoon of Worcestershire sauce,
One teaspoon of paprika.
Mix thoroughly and then heat until the cheese melts. Serve as
vegetable.
MACARONI AND CHEESE
Cook one package of macaroni in a large kettle of boiling water for
twenty minutes and then drain and pour over the macaroni a pan of cold
water. Drain again. Now return to the kettle and add
One-half can of tomatoes,
Two teaspoons of salt,
One and one-half teaspoons of paprika,
One-fourth pound of cheese, cut in small pieces,
Eight tablespoons of flour dissolved in
One-half cup of water,
Four onions, chopped fine.
Bring to a boil and cook slowly for ten minutes.
TO MAKE NOODLES
Break into a mixing bowl one egg and then add
Three tablespoons of water,
One-half teaspoon of salt,
Pinch of pepper.
Beat to mix and then add sufficient flour to make a stiff dough. Knead
for five minutes and then cover and let stand for ten minutes. Now
roll out on a floured pastry board until thin as paper. Roll as for
jelly and then cut into thin strips with a sharp knife. Spread out to
dry for one-half hour.
GNOCCHI DI LEMOLINA
Place one cup of water and one cup of milk in a saucepan and bring
to a boil. Add slowly seven tablespoons wheat cereal. Cook for ten
minutes and stir constantly. Now add
One well-beaten egg.
One-half teaspoon of salt.
Beat well to mix and then pour into loaf-shaped pan to mould. When
firm turn out on the moulding board and cut into blocks. Place in a
well-greased baking dish; sprinkle with grated cheese and dot tiny
bits of butter. Bake in a hot oven until the cheese forms a light
brown crust. Serve with tomato sauce.
MACARONI SOUFFLÉ
Cook one-fourth pound of macaroni and then cool and chop fine. Place
in a bowl and add
One onion, chopped fine,
One red pepper, chopped fine,
Four bunches parsley, chopped fine,
Yolks of two eggs,
Two cups of cream sauce,
One and one-half teaspoon of salt,
One teaspoon of paprika.
Beat to mix and then cut and fold in the stiffly beaten whites of two
eggs. Pour into a greased baking dish and bake in a moderate oven for
twenty minutes. Serve at once.
RICE
Rice is extensively cultivated in the Orient and supplies the
principal food to nearly one-half the population of the entire world.
There is every reason why rice should be a daily article of diet
in planning the menu. It is more nutritious than the potato and it
digests more readily. When properly cooked and served it is an ideal
starchy food.
Unpolished rice contains all the nutritions of the grains, which
is approximately 6 per cent. fat, 8 per cent. protein, 79 per cent.
carbohydrates. The polished variety contains an average of 88
per cent. nutrition. Polished rice has been robbed of its vital
life-giving elements.
Rice is graded for size and condition and then prepared for the trade.
It is known as fancy head rice, choice, prime, good, medium, common
and screenings. Patna rice, the small slender, well-rounded grain, is
in great demand in the East, with the Japan, Siam, Java, Rangoon, and
Passein varieties closely following. In this country the Carolina,
Japan and Honduras are popularly in demand.
The Carolina rice is a large sweet-flavored grain of good color and
appearance. Japanese rice is a thick-bodied, soft-grained variety.
Honduras variety is the slender, well-shaped grain.
The preparation of rice for the markets involves, first, the
threshing, and second, the milling, which removes the husks, and,
third, the polishing to produce the pearly white gloss which so many
folks think is very desirable.
Polished rice has been robbed of nearly all its fat and mineral
content, and thus its food value is lowered and it is deprived of its
flavor.
The rice dishes, as prepared in the Oriental countries, are made from
fancy unpolished head rice and they form some of the main dishes.
The Oriental first washes his rice in several waters, rubbing it
vigorously between the hands. This thoroughly cleanses it. Now, to
follow this method, have a saucepan containing boiling water and then
add the rice slowly, so that the water continually boils. Cook until
tender and then remove the lid from the saucepan and cover the rice
with a cloth to absorb the moisture. Set in a warm place for five
minutes. This will give the saucepan containing a mass of delicious,
fluffy rice, each grain distinct and separate.
Now, if you carefully measure both your rice and then the water, it
will not be necessary for you to drain off the excess water and thus
lose the valuable mineral and fat content.
HOW TO COOK RICE AMERICAN STYLE
Place in a double boiler two and one-half cups of boiling water
and then add one teaspoon of salt. Now add slowly one-half cup of
well-washed, unpolished rice. Cover and cook until the rice is tender
and the water absorbed. Remove the lid and then cover the rice closely
with a clean napkin and cook for five minutes. This will fluff each
grain of rice.
It is now ready to serve, either as a vegetable to replace the potato
or prepared into many delectable dishes that our Oriental neighbors
relish so keenly.
JAPANESE RICE
Wash and chop fine two medium-sized leeks and then cook tender in
one-half cup of water. Drain. Now add
Two cups of cooked rice,
One teaspoon of salt,
One teaspoon of soy.
Mix thoroughly and then dish on a hot baking dish. Cover with slices
of hard-boiled eggs. Sprinkle with finely chopped parsley and garnish
with slices of smoked salmon. Place in the oven for a few minutes to
heat. Soy may be purchased at fancy grocers.
INDIAN RICE
Add three cups of cooked rice to
One quart of chicken stock,
One onion, grated fine,
One and one-half teaspoons of salt,
One-half teaspoon of paprika,
One-half teaspoon of curry powder.
Cook fifteen minutes, and serve very hot, garnish with finely chopped
parsley.
CREOLE RICE
Chop one large onion and one green pepper fine, and then place in a
saucepan and add
One cup of canned tomatoes rubbed through a sieve,
One-half cup of cold boiled ham chopped fine.
Cook slowly for ten minutes and then add
Three cups of cooked rice,
Two teaspoons of salt,
One teaspoon of paprika.
Mix thoroughly and then heat until very hot and serve. Cold roast pork
may be used to replace the ham.
ITALIAN RICE
Place three tablespoons of vegetable cooking oil in a frying pan and
add four tablespoons of well-washed rice. Toss until the rice is well
brown and then add
One and one-half cups of boiling water,
Three onions, chopped fine,
One green pepper, chopped fine,
One cup of strained canned tomatoes.
Cook until the rice is soft and then add
Two teaspoons of salt,
One and one-half teaspoons of paprika,
One-half cup of grated cheese.
Stir until well blended and then serve, garnished with finely chopped
parsley.
BELGIAN RICE BALLS
Place two cups of cooked rice in a bowl and add
One-half cup of currants,
One-half cup of sugar,
One well beaten egg,
One teaspoon of vanilla.
Mix and then form into small balls, about the size of an orange. Dip
into beaten egg and then roll in fine bread crumbs. Fry until golden
brown in hot fat. Serve with crushed and sweetened fruit.
SWEDISH RICE PUDDING
Place in a baking dish
One quart of milk,
Six tablespoons of well-washed rice,
Two-thirds cup of sugar,
One teaspoon of vanilla extract,
One-half teaspoon of salt,
Two tablespoons of butter, broken into tiny balls.
Bake in a slow oven for one hour and stir two or three times.