which has been melted; vanilla and milk; add flour which has been
sifted with the baking powder; add nut meats and mix well. Spread very
thinly on greased shallow cake pan, and bake in slow oven from 20 to
30 minutes. Cut into 2-inch squares while still warm and before
removing from pan.
OATMEAL MACAROONS
2 eggs
1 cup sugar
1 tablespoon melted shortening
3/4 teaspoon salt
2-1/2 cups rolled oats
2 teaspoons Dr. Price's Baking Powder
1 teaspoon vanilla extract
Beat egg yolks and whites separately; cream sugar with shortening; add
egg yolks, salt and rolled oats; add baking powder, egg whites and
vanilla; mix thoroughly. Drop on greased tins about half teaspoon to
each macaroon allowing space for spreading. Bake about ten minutes in
moderate oven.
HERMITS
6 tablespoons shortening
1 cup brown sugar
1 egg
1/2 cup milk
1-1/2 cups flour
2 teaspoons Dr. Price's Baking Powder
1/4 teaspoon salt
1 teaspoon cloves
1 teaspoon allspice
1 teaspoon cinnamon
1 cup seeded raisins
2 tablespoons cut citron
Cream shortening, add sugar and beaten egg; mix well; add milk very
slowly; sift flour, baking powder, salt and spices together and add
slowly; chop fruit; dredge with flour and add. Drop from spoon on
greased tins and bake in moderate oven 15 minutes.
FRUIT SHORTCAKES
Although strawberries are more commonly used, other fruits such as
raspberries, blackberries, loganberries, peaches, bananas, and
oranges, and even stewed, dried or canned fruits can be substituted
and make delicious shortcakes.
OLD-FASHIONED SHORTCAKE
2 cups flour
1/2 teaspoon salt
4 teaspoons Dr. Price's Baking Powder
2 tablespoons sugar
3 tablespoons shortening
3/4 cup milk
1 quart berries
Sift dry ingredients; cut in shortening; add milk to make soft dough;
smooth out lightly. Bake in greased deep layer cake tin in hot oven 20
to 25 minutes. Split while hot and spread between layers with crushed
and sweetened berries or other fruit.
STRAWBERRY SHORTCAKE
2 cups flour
1/2 teaspoon salt
4 teaspoons Dr. Price's Baking Powder
2 tablespoons sugar
3 tablespoons shortening
1 egg
1/2 cup milk
Sift dry ingredients, cut in shortening; add beaten egg to milk and
add to dry ingredients to make soft dough. Divide dough in half. Take
one half, pat out lightly and put into greased deep layer tin; spread
with butter; cover with other half of dough which has also been patted
out to fit pan. Bake in hot oven 20 to 25 minutes. Split while hot and
spread crushed and sweetened berries and whipped cream between layers;
cover top with whipped cream and whole berries. Dust with powdered
sugar and serve.
STRAWBERRY CAKE
1 cup sugar
4 tablespoons shortening
1 egg
2 cups flour
3 teaspoons Dr. Price's Baking Powder
1/8 teaspoon salt
1 cup milk
1 teaspoon vanilla extract
1/2 pint heavy cream
1 quart strawberries
Cream sugar and shortening together; add beaten egg; add part of
flour, baking powder and salt which have been sifted together, then
part of milk; mix well and add remainder of flour; mix in remainder of
milk and flavoring. Bake in shallow greased pan in moderate oven 20 to
30 minutes. When cold split in half and spread whipped cream and
crushed sweetened strawberries between layers. Cover top with whipped
cream and whole strawberries.
PUDDINGS AND OTHER DESSERTS
BAKED CUSTARD
4 eggs
1/2 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1 quart milk
Beat eggs, sugar, salt and vanilla together; scald milk and add very
slowly, stirring constantly. Put into greased baking dish or small
molds; place in pan of water in slow oven and bake 30 to 40 minutes.
Test with knife which will come out clean when custard is baked. For
caramel custard add to eggs 4 tablespoons caramel sauce page 25.
RICE PUDDING
1 cup rice
1-1/2 quarts milk
1 teaspoon salt
1 cup sugar
Grated orange rind
1 cup seeded raisins
Wash rice with several waters; put into pudding dish; add milk, salt,
sugar, orange rind and bake in slow oven about 1-1/2 hours or until
thick, stirring several times during baking; add raisins, and bake 20
minutes longer.
COTTAGE PUDDING
1 cup flour
2 teaspoons Dr. Price's Baking Powder
1/2 cup sugar
1/8 teaspoon salt
1/2 cup milk
1 egg
2 tablespoons shortening
Sift together flour, baking powder, sugar and salt; add milk, beaten
egg and melted shortening; beat 2 minutes. Pour into greased shallow
pan and bake in hot oven about 20 minutes. Serve with lemon, chocolate
or other sauce.
SUET PUDDING
1/2 cup chopped suet
1/2 cup seeded raisins
1/2 cup currants
1-1/2 cups grated bread
1 cup flour
2 teaspoons Dr. Price's Baking Powder
1/2 cup brown sugar
2 cups milk
Mix ingredients in order given; beat well. Put into greased mold;
place in covered saucepan with boiling water half way up sides of
mold. Steam 2 hours. Turn out carefully. Serve with hard or other
sauce page 25.
TAPIOCA PUDDING
1/2 cup pearl tapioca or 3 tablespoons minute tapioca
1 quart milk
1 teaspoon melted butter
6 tablespoons sugar
1/4 teaspoon salt
2 eggs
1 teaspoon vanilla or lemon extract
Soak tapioca in cold water one hour; drain; add milk and butter, and
cook in double boiler until tapioca is transparent. Add sugar and salt
to beaten eggs and combine by pouring hot mixture slowly on eggs.
Return to double boiler and cook just until it thickens. Add flavoring
and serve hot or cold with cream.
APPLE CAKE
1-1/2 cups flour
3 teaspoons Dr. Price's Baking Powder
1/2 teaspoon salt
2 tablespoons shortening
1/2 cup milk
4 or 5 apples
1/2 cup sugar
1 teaspoon cinnamon
Sift together flour, baking powder and salt; add shortening and rub in
very lightly; add milk slowly to make soft dough and mix. Place on
floured board and roll out 1/2-inch thick. Put into shallow greased
pan. Wash, pare, core and cut apples into sections; press them into
dough, sprinkle with sugar and dust with cinnamon. Bake in moderate
oven 30 minutes or until apples are tender and brown. Serve warm with
milk or cream.
APPLE DUMPLINGS
1 cup flour
2 teaspoons Dr. Price's Baking Powder
1/2 teaspoon salt
3 tablespoons shortening
1/2 cup milk
4 apples
4 tablespoons sugar
2 teaspoons butter
Sift together flour, baking powder and salt; rub shortening in
lightly; add just enough milk to make soft dough. Roll out 1/8-inch
thick on floured board; divide into four parts; lay on each part an
apple which has been washed, pared, cored and sliced; add one teaspoon
sugar and 1/2 teaspoon butter to each; wet edges of dough with cold
water and fold around apple pressing tightly together. Place in
greased pan. Sprinkle with sugar and cinnamon and put little butter on
each dumpling. Bake 40 minutes in moderate oven. Serve with hard sauce
page 25.
Peach dumplings may be made in the same way.
APPLE ROLL
4 medium sized apples
1-1/2 cups sugar
2 cups water
Peel, core and chop apples fine. Cook sugar and water in baking pan
over slow fire. While cooking make rich biscuit dough (see strawberry
shortcake page 21). Roll out about 1/2 inch thick, spread with apples
and roll into a long roll; cut into pieces about 1/2 or 2 inches long;
place with cut side down in hot syrup, put small piece of butter on
top and sprinkle with cinnamon and sugar. Bake in hot oven until
apples are done and crust golden brown. Turn out on platter; add syrup
and serve with plain or whipped cream. Peaches or other fruit may be
used in place of apples.
MERINGUES
whites of 3 eggs
1-1/4 cups granulated sugar
3 teaspoons Dr. Price's Baking Powder
1/4 teaspoon vanilla extract
Beat whites of eggs until stiff and dry; add gradually two-thirds of
sugar and continue beating until mixture holds shape; fold in
remaining sugar sifted with baking powder; add vanilla. Drop by
spoonfuls on unglazed paper and bake in slow oven 30 minutes. Remove
any soft part from center of meringues and return to oven to dry out
after turning off heat. Use two meringues for each serving and put
together with sweetened whipped cream and crushed raspberries or
strawberries or ice cream.
BANANA CAKE WITH JELLY SAUCE
1 cup flour
2 teaspoons Dr. Price's Baking Powder
2 tablespoons sugar
1/4 teaspoon salt
3/4 cup milk
1 egg
4 bananas
Sift flour, baking powder, sugar and salt into bowl; add milk and
beaten eggs; mix well. Peel and scrape the bananas; cut in halves,
lengthwise, then across. Pour batter into greased shallow pan, place
bananas on top and sprinkle with sugar. Bake in moderate oven 15
minutes. Serve hot with jelly sauce.
JELLY SAUCE
1 cup water
2 tablespoons jelly
1 tablespoon sugar
1 teaspoon cornstarch
Put water into saucepan; bring to a boil; add jelly and sugar; stir
until dissolved; add cornstarch mixed with a little cold water; boil 3
minutes.
CHARLOTTE RUSSE
1 pint cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
Mix ingredients. Have very cold and whip to stiff froth. Line dish
with sponge cake or lady fingers; fill with whipped cream and serve
cold.
BOSTON CREAM PIE
2 eggs
1 cup flour
1-1/2 teaspoons Dr. Price's Baking Powder
3/4 cup sugar
1/8 teaspoon salt
1/2 cup boiling milk
1/2 teaspoon vanilla extract
Add beaten egg yolks to stiffly beaten whites and gradually add flour,
baking powder, sugar and salt which have been sifted together four
times; add hot milk very slowly; add vanilla. Bake in deep layer cake
tin in moderate oven about 35 minutes. When cool, split and put
between layers the following cream filling. Sprinkle cake with
powdered sugar.
CREAM FILLING
1/2 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
2 eggs
1 cup scalded milk
1 teaspoon butter
1/2 teaspoon vanilla extract
Mix sugar, cornstarch, salt and beaten eggs; add gradually scalded
milk; add butter; cook in double boiler until thick and smooth,
stirring constantly; add flavoring; cool and put between layers of
cake.
CHOCOLATE BLANC MANGE
4 tablespoons cornstarch
3/4 cup sugar
1/4 teaspoon salt
1 quart milk
3 ounces unsweetened chocolate or 9 tablespoons cocoa
1 teaspoon vanilla extract
Mix cornstarch, sugar and salt and cocoa if used together with a
little of the cold milk. Put remainder of milk on to scald with
chocolate which has been cut into small pieces. As soon as chocolate
is dissolved, stir in the cornstarch mixture. Cook until thick and
smooth--stirring constantly. Set over hot water and cook about twenty
minutes longer. Add flavoring; pour into mold which has been wet in
cold water. Chill and serve cold with sweetened whipped cream.
FLOATING ISLAND
1 quart milk
4 eggs
4 tablespoons sugar
1/4 teaspoon salt
1/2 cup currant jelly
2 teaspoons vanilla or almond extract
Scald milk; beat egg yolks; stir in sugar and salt; add hot milk
gradually, mixing well. Cook slowly until mixture begins to thicken,
stirring continually. Cool, flavor and put into dish. Put on top
meringue of whites whipped until dry, and into which jelly has been
beaten, a teaspoon at a time, or drop meringue by spoonfuls on top of
custard and put small pieces of jelly in center of each. Chill and
serve.
HUCKLEBERRY FLOAT
1 cup berries
3 tablespoons sugar
1 cup flour
2 teaspoons Dr. Price's Baking Powder
1/4 teaspoon salt
1 teaspoon shortening
1/2 cup milk
Pick over and wash berries; put into small saucepan with half cup of
water, and bring quickly to boil; add sugar and boil 5 minutes. Sift
together flour, baking powder and salt; mix in shortening very
lightly; add milk slowly. Take a teaspoonful at a time in floured
hands and roll into balls. Place on floured pie tin; bake about 12
minutes in hot oven. While warm break in half; butter each biscuit;
put into dish and pour berries over. Serve hot with hard sauce.
BLUEBERRY CAKE
3 tablespoons shortening
1 cup sugar
1 egg
3/4 cup milk
1-3/4 cups flour
2 teaspoons Dr. Price's Baking Powder
1/2 cups floured blueberries
Cream shortening; add sugar, beaten egg and milk; sift flour and
baking powder and add; stir in blueberries. Bake in shallow greased
pan in moderate oven 25 to 30 minutes. Serve hot with or without
butter.
PRUNE PUFF
4 eggs
1/2 cup powdered sugar
1 cup cooked prunes
Whip egg whites to stiff froth; add sugar slowly, beating continually;
add prunes which have been stoned and chopped; whip until very light.
Bake in pudding dish in moderate oven about 10 minutes. Serve cold
with whipped cream or soft custard made from yolks of eggs (see recipe
for Floating Island).
LEMON JELLY
1 cup sugar
1-1/2 cups water
1 tablespoon granulated gelatine
1/4 cup lemon juice
Boil sugar and water two or three minutes; add gelatine which has been
soaked in two tablespoons cold water, stirring constantly; add lemon
juice. Chill in mold which has been dipped in cold water and serve.
Fruit may be molded in the jelly by chilling part of mixture, adding
fruit, then jelly; chilling and so on until mold is filled.
STEAMED FIG OR DATE PUDDING
1/4 cup shortening
1 cup sugar
1 egg
1 cup milk
2 cups flour
4 teaspoons Dr. Price's Baking Powder
1/8 teaspoon salt
1/2 teaspoon vanilla or lemon extract
1-1/2 cups chopped figs or dates
Cream shortening; add sugar slowly and beaten egg; add milk; mix well;
add flour, baking powder and salt, which have been sifted together;
add flavoring and fruit. Pour into greased pudding mold and steam for
two hours. Serve with foamy sauce.
CREAM PUFFS
1 cup boiling water
1/2 cup shortening
1 cup flour
1/8 teaspoon salt
3 eggs
2 teaspoons Dr. Price's Baking Powder
Heat water and shortening in sauce pan until it boils up well; add all
at once flour sifted with salt and stir vigorously. Remove from fire
as soon as mixed, cool, and mix in unbeaten eggs, one at a time; add
baking powder; mix and drop by spoonfuls 1-1/2 inches apart on greased
tin shaping into circular form with spoon but keeping mixture higher
in center. Bake about 30 minutes in hot oven. Cut with sharp knife
near base to admit filling.
CREAM FILLING
1 cup sugar
1/3 cup cornstarch
1/3 teaspoon salt
1 egg
2 cups scalded milk
1 teaspoon vanilla extract
Mix dry ingredients; add slightly beaten egg and stir into this
gradually the scalded milk. Cook about 15 minutes in double boiler,
stirring constantly until thickened. Cool slightly and flavor.
Sweetened whipped cream may be used instead of this filling.
JELLY ROLL
1 cup sugar
1-1/2 cups flour
2 teaspoons Dr. Price's Baking Powder
1/8 teaspoon salt
2 eggs
4 tablespoons hot water
Currant or other jelly
Mix and sift dry ingredients; stir in beaten eggs; add hot water
slowly; beat until smooth; pour into large well greased pan. Batter
should be spread very thin and not more than 1/4 inch thick when
baked. Bake in moderate oven about 8 to 10 minutes. Turn out on sheet
of brown paper; beat jelly with fork and spread on cake. With sharp
knife trim off all crusty edges and roll up while still warm by
lifting one side of paper. To keep roll perfectly round, wrap in
slightly damp cloth until cool. Sprinkle with powdered sugar.
CHRISTMAS PLUM PUDDING
2 cups ground suet
2 cups bread crumbs
2 cups flour
2 teaspoons Dr. Price's Baking Powder
2 cups sugar
2 cups seeded raisins
2 cups currants
1 cup finely cut citron
1 cup finely cut figs
1 tablespoon finely cut orange peel
1 tablespoon finely cut lemon peel
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground mace
1 tablespoon salt
1 cup water or prune juice
1 cup grape or other fruit juice
Mix thoroughly all dry ingredients and add fruit; stir in water and
fruit juice and mix thoroughly. Add more water if necessary to make
stiff dough. Fill greased molds 2/3 full, and steam five or six hours.
This pudding should be prepared and cooked a week or more before used.
Before serving steam one hour and serve with hard, lemon or foamy
sauce.
PUDDING SAUCES
HARD SAUCE
1/3 cup butter
1 cup powdered sugar
1/2 teaspoon flavoring extract
Cream butter until very light; add sugar very slowly, beating until
light and creamy. Add flavoring and beat again.
FOAMY SAUCE
6 tablespoons butter
1 cup powdered sugar
3 eggs
2 tablespoons boiling water
1 teaspoon vanilla extract
Cream butter; add sugar slowly, beating continually; beat egg yolks
until thick and add gradually; beat well; add stiffly beaten egg
whites, flavoring and water. Before serving heat over boiling water
five minutes, stirring constantly.
CHOCOLATE SAUCE
1-3/4 cups water
3/4 cup sugar
1/2 tablespoon cornstarch
2 squares chocolate or 6 tablespoons cocoa
1/2 cup cold water
1/8 teaspoon salt
1 tablespoon butter
1/2 teaspoon vanilla extract
Boil water and sugar 5 minutes. Mix grated chocolate or cocoa with
cornstarch and cold water. Add to first mixture and boil 5 minutes.
Add salt, butter, and vanilla and serve hot.
MAPLE SAUCE
1 cup sugar
1 cup water
1 teaspoon cornstarch
1 tablespoon lemon juice
1 tablespoon maple flavoring
Heat half the sugar in frying pan; stir continually; when brown add
water and boil; add remainder of sugar, cornstarch mixed with a little
cold water, lemon juice and maple flavoring; boil 3 minutes; serve
hot.
FRUIT SAUCE
1/3 cup butter
1 cup powdered sugar
1 cup fresh strawberries, raspberries
or canned fruit drained from syrup
white of 1 egg
Cream butter; add sugar gradually; add egg beaten until stiff and beat
well; add fruit which has been carefully prepared and mashed. Beat
until creamy.
CARAMEL SAUCE
2 cups granulated sugar
5 cups boiling water
Melt sugar in saucepan and heat slowly, stirring constantly until
golden brown; add boiling water. Cook three minutes.
LEMON OR ORANGE SAUCE
1 cup water
2 tablespoons sugar
1 teaspoon cornstarch
2 tablespoons lemon or orange juice
Boil water, sugar and cornstarch mixed with little cold water. Boil 5
minutes and add fruit juice and 1 tablespoon caramel if dark color is
desired.
PASTRY
A small amount of Dr. Price's Baking Powder will make pastry lighter,
more tender and more digestible.
Pastry should rise in baking to double its thickness, and be in light,
flaky, tender layers. The novice must learn to handle it lightly and
as little as possible in rolling and turning. All materials should be
cold and pastry is improved if put into the icebox as soon as made and
allowed to stand several hours before using.
Pastry flour is better than bread flour for pie crust.
PLAIN PASTRY
This recipe is for one large pie with top and bottom crust.
2 cups flour
2 teaspoons Dr. Price's Baking Powder
1/2 teaspoon salt
1/2 cup shortening
Cold water
Sift together flour, baking powder and salt; add shortening and rub in
very lightly with tips of fingers. Add cold water very slowly, enough
to hold dough together (do not work or knead dough). Divide in halves;
roll out one part very thin on floured board, and use for bottom
crust. After pie is filled roll out other part for top. Place loosely
over pie, bringing pastry well over edge of pie plate. Trim off extra
paste. Press edges of pastry with fork. Prick or cut two or three
slashes in top of pie crust and bake in hot oven.
RICH PASTRY
2 cups pastry flour
1/2 teaspoon Dr. Price's Baking Powder
1/2 teaspoon salt
2/3 cup shortening
Cold water
Sift flour, baking powder and salt; add half the shortening and rub in
lightly with fingers; add water slowly until of right consistency to
roll out. Divide in halves; roll out one half very thin; put on in
small pieces half remaining shortening; fold upper and lower edges in
to center; fold sides in to center; fold sides to center again; roll
out thin and put on pie plate. Repeat with other half for top crust.
APPLE PIE
1-1/2 cups flour
1-1/2 teaspoons Dr. Price's Baking Powder
1/2 teaspoon salt
1/3 cup shortening
Cold water
4 apples or 1 quart sliced apples
4 tablespoons sugar
1 tablespoon butter
Sift flour, baking powder and salt; add shortening and rub in very
lightly; add just enough cold water to hold dough together. Roll half
out on floured board, line bottom of pie plate; fill in apples, which
have been washed, pared and cut into thin slices; sprinkle with sugar
and dot with small pieces of butter; flavor with cinnamon or nutmeg;
wet edges of crust with cold water; roll out remainder of pastry;
cover pie, pressing edges tightly together. Trim off extra paste.
Prick top of crust with fork or knife and bake in moderate oven 30
minutes. Sprinkle with powdered sugar and serve hot.
PUMPKIN PIE
2 cups stewed and strained pumpkin
2 cups rich milk or cream
3/4 cup brown or granulated sugar
2 eggs
1/4 teaspoon ginger
1/2 teaspoon salt
1 teaspoon cinnamon
Mix pumpkin with milk, sugar, beaten eggs, ginger, salt, cinnamon, and
beat 2 minutes. Pour into pie tin which has been lined with pastry.
Place in hot oven for fifteen minutes, then reduce heat and bake 45
minutes in moderate oven.
LEMON MERINGUE PIE
2 cups water
3 tablespoons cornstarch
2 tablespoons flour
1 cup sugar
3 eggs
4 tablespoons lemon Juice
1 teaspoon grated lemon rind
1 teaspoon salt
Line pie plate loosely with pastry and bake about 10 minutes or until
very light brown. Put water on to boil; mix cornstarch, flour and
sugar with 1/2 cup cold water until smooth; separate eggs; add egg
yolks; mix well and add slowly to boiling water. Cook 5 minutes,
stirring constantly; add lemon juice, rind and salt. Pour into baked
crust. Beat egg whites; add 3 tablespoons sugar and spread thickly
over top of pie. Dust with sugar and brown slightly in slow oven.
STRAWBERRY PIE
1 cup flour
1/2 teaspoon salt
2 teaspoons Dr. Price's Baking Powder
1/4 cup cold water
4 tablespoons shortening
1 quart strawberries
Sift dry ingredients together; rub in shortening very lightly with
finger tips; add water slowly, just enough to make a stiff dough. Roll
out on floured board and use for bottom crust of pie, being careful to
fold the paste well over the edge of pie plate. Bake in hot oven 12 to
15 minutes.
If glazed crust is desired, brush edges after baking with boiling hot
syrup (2 tablespoons syrup and one tablespoon water) and return to
oven for one or two minutes until syrup hardens. Fill the baked crust
with fresh selected hulled strawberries and cover with syrup made as
follows:
Add 1/2 cup sugar and 1/2 cup strawberries to 2 cups boiling water;
bring to a boil and strain; add one tablespoon cornstarch which has
been mixed with little cold water. Cook over hot fire for a minute or
two, stirring constantly; remove from fire and beat hard; return to
slow fire, cook very gently until thick. Pour while hot over
strawberries. Serve either hot or cold.
CUSTARD PIE
3 eggs
3/4 cup sugar
1 teaspoon salt
1 teaspoon vanilla extract
2 cups scalded milk
Beat eggs; add sugar, salt and milk slowly; add vanilla. Line pie
plate with pastry page 26, pour in custard. Bake in moderate oven 25
to 30 minutes or until custard is baked. Cocoanut pie is made the same
way, adding one cup fresh grated cocoanut and using only two eggs.
Bake as above.
MINCE PIE
Mince Pie should always be made with two crusts. Line pie plate with
pastry page 26, fill with mince meat, cover with pastry and bake in
hot oven 25 minutes.
MINCE MEAT
2 lbs. fresh lean beef, boiled and chopped fine when cold
1 lb. suet, chopped very fine
5 lbs. chopped apples
1 lb. seeded raisins
2 lbs. currants
3/4 lb. sliced citron
1-1/2 teaspoons cinnamon
1 grated nutmeg
2 tablespoons ground mace
1 tablespoon ground cloves
1 tablespoon allspice
1 tablespoon fine salt
2-1/2 lbs. brown sugar
1 qt. sherry or boiled cider
1 pt. brandy or grape juice
Mix all ingredients thoroughly. Pack in jars. Store in cold, dry
place. Allow to stand 24 hours before using.
RHUBARB PIE
2 cups cut rhubarb
1 cup sugar
1 tablespoon cornstarch
1/4 teaspoon salt
Cut off root, stem ends and peel; cut into small pieces; put into deep
pie plate which has been lined with pastry; sprinkle with cornstarch,
salt and sugar which have been mixed together. Cover with pastry;
prick top of crust and bake about one-half hour in moderate oven.
BERRY PIES
3 cups blueberries, huckleberries, or blackberries
1 teaspoon flour
1/4 teaspoon salt
2/3 cup sugar
1 teaspoon butter
Line pie plate with plain pastry; fill heaping with berries; sprinkle
with flour, salt and sugar mixed together; dot with small pieces of
butter; cover with crust or strips of pastry across top. Bake about 45
minutes in moderate oven. Other fruit pies can be made in same way.
CHERRY TARTS
1-1/2 cups flour
3 teaspoons Dr. Price's Baking Powder
1/2 teaspoon salt
6 tablespoons shortening
1/3 cup cold water
1 quart pitted cherries