one-half cup molasses, and a pinch of salt. When this is cold, pour
over it, without stirring, one pint of cold milk. Bake in a slow oven
about four hours to obtain the color and flavor of the old-fashioned
pudding.
BAKED INDIAN PUDDING. MRS. M. B. VOSE.
Scald one quart of milk; stir in three-fourths cup of Indian meal,
one-third cup molasses, and a pinch of salt. Beat two eggs with a
half cup of cold milk, and fill the dish. Bake one hour.
FRUIT PUDDING. MRS. W. H. ECKHART.
One quart of flour, one egg, two teaspoonfuls of baking powder, one
teaspoonful sugar, butter size of an egg, a little salt; mix with
milk, and roll as for pie crust; cut into pieces four inches square;
in each piece put half of an apple or peach (pared); pinch the corners
together; place in a buttered pan. On top of each dumpling put a lump
of butter, a little cinnamon, and sugar. Pour into the pan one-half
pint of water. Bake, and serve with sweetened milk or cream.
FIG PUDDING. MRS. B. B. CLARK.
One-half pound figs, one-fourth pound grated bread, two and one-half
ounces powdered sugar, three ounces butter, two eggs, one cup milk.
Chop the figs fine; and mix first with the butter; add the other
ingredients by degrees. Put in a buttered mold, sprinkle with bread
crumbs, cover tightly, and boil for three hours.
FRUIT PUDDING. MISS ANN THOMPSON.
One egg, six even tablespoonfuls sugar, six heaping tablespoonfuls
flour, one heaping tablespoonful baking powder, milk to make batter a
little thinner than cake dough. Put fruit in baking dish; pour the
batter over it, and bake.
ENGLISH PLUM PUDDING. MRS. W. C. BUTCHER.
Four cups of flour, four [one?] cups of sweet milk, one-half cup of
sugar, one half cup of molasses, three-fourths cup of chopped suet,
one cup of raisins, one-half cup of currants, one small teaspoonful of
salt, one heaping teaspoon of cinnamon, one heaping teaspoon of
cloves, one-half a nutmeg, and one teaspoon of soda; steam three
hours. This can be kept any length of time. When ready to use, cut
off slices and steam one-half hour.
ORANGE PUDDING. MRS. W. C. RAPP AND MISS NELLIE LINSLEY.
Seed and slice five large oranges; pour over them a cup of sugar.
Take one pint of boiling milk; add yolks of three eggs, one-half cup
of sugar, a tablespoon of corn starch; boil until it thickens; when
nearly cold, pour over the oranges. Beat whites of the eggs with a
little sugar; spread over the top, and brown in oven.
OCEANICA PUDDING. MRS. NED THATCHER.
One pint of bread crumbs, one quart of milk, one cup of sugar, four
eggs (yolks), butter the size of an egg, grated rind of one lemon;
mix, and bake until done, but not watery. Beat the whites of three
eggs with one cup of sugar, into which has been stirred the juice of
one lemon. Spread over the pudding a layer of jelly and the whites of
eggs. Replace in oven until a nice brown. Serve with sauce.
PUDDING. M. E. B.
One pint of flour, one heaping teaspoon of baking powder, one egg, a
pinch of salt, one-half a cup of butter, one-half a cup of sugar; mix
with water or sweet milk to form a thick batter. Fill a pan one-half
full of fruit, sweetened with sugar, and pour the mixture over it.
Put pan in a steamer, and steam one hour. To be eaten with sauce.
PEACH PUDDING. MRS. J. H. REED.
Fill a pudding dish with peaches, cooked and sweetened; pour over them
a batter made of one pint of sweet milk, four eggs, one cup of sugar,
one tablespoon of butter, a little salt, one teaspoon of baking
powder, and two cups of flour. Place in oven, and bake until a rich
brown. Serve with cream.
COLD CUSTARD MADE WITH RENNET. MRS. IRA UHLER.
Use a piece of rennet about the size of a half dollar. Take two
quarts of good sweet milk, and warm it to the heat of new milk;
sweeten to taste; flavor with nutmeg. Soak the rennet in three or
four tablespoons of warm water a few moments; then place it in the
middle of the pan of milk (with a string attached, and laid out over
the edge of the pan, so that it can be removed without breaking the
custard); set in a cool place until solid. Serve with cream. This is
a very delicate dish for invalids.
POTATO PUDDING. MRS. J. F. McNEAL.
One and one-half pints of mashed potato, one teacup of sugar, one-half
cup of butter, one cup of flour, one quart of milk, four eggs, and
salt to taste. Flavor with lemon, nutmeg, or vanilla. Bake one hour.
QUEEN PUDDING. MRS. T. J. McMURRAY.
One pint of bread crumbs, one quart of milk, one cup of sugar, the
yolks of four eggs, the grated rind of one lemon, and a piece of
butter the size of a hen's egg. Bake like a custard. When done,
cover with the whites of the eggs, beaten to a stiff froth with one
cup of sugar and the juice of the lemon. Put back in oven, and brown
lightly.
RICE PUDDING. MRS. ELIZA DICKERSON.
Wash a small cup of rice, and put into a quart of milk; season to
taste; add one cup of raisins, and set in oven three hours before
dinner. When the mixture begins to brown on top, stir up from the
bottom, repeating this until the pudding is done. If it becomes too
dry, add more milk.
PRESBYTERIAN PUDDING. MRS. J. EDD THOMAS.
Stew prunes, or any small fruit, sweeten to taste, and while boiling
put in a few thin slices of white bread; when the bread is saturated
with the boiling juice, put the bread in alternate layers in a deep
dish, leaving a thick layer of fruit for the top. Put a plate over
the top, and when cool, set on ice. Serve with sugar and cream.
Whipped cream is preferable.
PEACH TAPIOCA. MRS. S. E. BARLOW.
Cover one cup of "Farina" tapioca with a pint of water, allowing it to
soak until all the water has been absorbed. Open a pint can of
peaches, and pour off the liquor; add to this the tapioca, and cook
slowly over a moderate fire until the tapioca is clear and tender;
then stir in the peaches. Turn into a dish, and serve cold, with
powdered sugar and cream. Cherries, unfermented grape juice, or
berries can be used instead of peaches, and will make a most delicious
dessert.
TAPIOCA CREAM. MRS. O. W. WEEKS.
Soak one teacup of tapioca in water over night. In the morning, set
one quart of milk in a kettle of boiling water, and let it come to a
boil. Stir the yolks of three eggs into the tapioca, with one cup of
sugar; let it boil a few minutes. Beat the whites of the eggs stiff
and put on the top of the cream. Serve cold.
TAPIOCA PUDDING, WITH APPLES. MRS. DR. FISHER.
Soak one teacup of tapioca and one teaspoon of salt in one and
one-half pints of cold water for five hours; keep in a warm place but
do not cook. Two hours before dinner, pare and core six large apples;
place them in a pudding dish; fill the cavities made by removing cores
with sugar and a little grated nutmeg, or lemon peel; add a cup of
water, and bake one hour, turning the apples to prevent them drying.
When quite soft, turn over them the tapioca. Bake one hour longer.
Serve with hard sauce of butter and sugar.
SUET PUDDING. MRS. FRED. SHAEFFER.
One cup of molasses, one cup of sweet milk, one cup of suet (chopped
fine), or a half cup of butter, one cup of raisins, half cup of
currants, two and a half cups of flour, and a teaspoon of soda; mix
well; add a pinch of salt, one teaspoonful allspice, and one teaspoon
of cinnamon. Steam two hours.
SUET PUDDING. MRS. WILDBAHN.
One cup of suet (chopped fine), one cup molasses, one cup raisins
(seeded), one cup sweet milk, three cups flour, one large teaspoon
soda, a little salt; mix, and steam three and one-half to four hours.
Serve with drawn butter sauce.
STEAMED SUET PUDDING. MRS. R. H. JOHNSON AND MRS. J. C. WALTER.
One cup of suet (chopped fine), one cup of sugar, one cup milk, one
cup chopped raisins, three cups flour, with two teaspoonfuls baking
powder, a little salt; spice to taste; mix, and steam three hours.
SAUCE.--One cup of sugar, one-half cup of butter (beaten to a cream),
one tablespoonful of water, the yolk of one egg; heat to a scald; add
the white of egg, well beaten, with a pinch of salt. Flavor with
lemon.
SUET PUDDING. MRS. C. C. CAMPBELL.
Two cups or suet (chopped fine), two cups of stoned raisins, four cups
flour, two eggs, a pinch of salt, milk enough to make a stiff batter;
put in a pudding bag, and boil three hours.
SAUCE FOR PUDDING.--One cup of sugar, one half cup water, yolk of one
egg, one teaspoonful butter, one teaspoonful flour. Flavor with
lemon.
SUET PUDDING. MRS. P. O. SHARPLESS.
One and a half cups suet, chopped very fine and mixed thoroughly with
three cups of flour; one tablespoonful of cinnamon, one cup molasses
or sugar, and one cup sour milk. If sugar is used, mix with the flour
and suet; if molasses, mix with the sour milk, to which add one
rounded teaspoonful of soda. Add, at the last, one large cupful of
seeded raisins and one-half cup currants. Steam at least two hours.
TROY PUDDING. MRS. GEO. TURNER.
One cup of raisins, one cup of New Orleans molasses, one cup of beef
suet; one cup of sweet milk, three cups of flour, one teaspoonful of
soda, one teaspoonful each of ground cloves, ginger, and cinnamon,
saltspoon of salt; mix; pour in pudding pan, and steam from four to
six hours. Serve very hot, with sauce to suit taste. When taken from
steamer, set in oven a moment to dry the top. This rule makes three
small loaves. It will keep to warm over when needed.
PIES.
"Who dare deny the truth, there's poetry in pie?"
--Longfellow.
There are plenty of women capable of choosing good husbands (or, if
not good when chosen, of making them good); yet these same women may
be ignorant on the subject of making good pie. Ingenuity, good
judgement, and great care should be used in making all kinds of
pastry. Use very cold water, and just as little as possible; roll
thin, and always from you; prick the bottom crust with a fork to
prevent blistering; then brush it well with the white of egg, and
sprinkle thick with granulated sugar. This will give you a firm, rich
crust.
For all kinds of fruit pies, prepare the bottom crust as above. Stew
the fruit, and sweeten to taste. If juicy, put a good layer of corn
starch on top of the fruit before putting on the top crust. This will
prevent the juice from running out, and will form a nice jelly
throughout the pie. Be sure that you have plenty of incisions in the
top crust; then pinch it closely around the edge; sprinkle some
granulated sugar on top, and bake in a moderate oven.
PIE CRUST. MRS. ELIZA DICKERSON.
With one cup of flour, use one tablespoonful of lard, and a little
salt; cut the lard into the flour with a knife; use just enough cold
water to stick it together; handle as little as possible. If wanted
richer, add some butter when rolling out.
CUSTARD PIE. FLORENCE ECKHART.
PASTRY.--Take one cup shortening (lard and butter mixed); three cups
of flour, a little salt; sift the flour; add the salt, and rub in the
shortening. Use enough ice water to hold all together, handling as
little as possible. Roll from you. One-third the quantity given is
enough for one pie.
FILLING.--Yolks of four eggs, one quart of milk, a little salt, and
one-half cup of sugar. Bake with under crust only. Flavor to taste.
ORANGE CREAM PIE. MRS. P. G. HARVEY AND MRS. W. C. RAPP.
Beat thoroughly the yolks of two eggs with one-half cup of sugar; add
one heaping tablespoon of flour, and one even tablespoon of corn
starch, dissolved in a little milk; pour into one pint of boiling
milk, and let cook about three minutes; cool; flavor with extract of
orange, and pour into a baked crust. Beat the whites to a stiff
froth; add one-half cup of sugar; flavor with extract of orange;
spread on top; put in oven and let it slightly brown.
CHESS PIE. IVA FISH.
Three-fourths cup of sugar; butter the size of an egg, yolks of three
eggs, one tablespoon of flour, one pint of milk; flavor with nutmeg.
beat all well together; heat the custard to near boiling; fill pie and
bake. Put white of eggs on top; sprinkle with sugar and brown in
oven.
CREAM PIE. MISS LOURIE, NEW YORK.
One cup of sour cream, one cup of sugar, one cup seeded and chopped
raisins, one egg and a pinch of salt. Bake with two crusts.
CREAM PIE. MRS. A. C. AULT.
One cup of milk, one-half cup of sugar, one tablespoonful of corn
starch, yolks of two eggs. Cook milk, sugar, and eggs together; then
stir in the corn starch, and put into baked crust.
MERINGUE.--Whites of two eggs, well beaten with two tablespoonfuls of
sugar. Spread on the pie and bake a light brown.
CORN STARCH PIE. MRS. E. A. SEFFNER.
One tablespoonful of corn starch, two tablespoons of sugar, two
tablespoons of sweet milk, yolks of two eggs; beat all together in a
warm crock; stir in a pint of boiling milk; let it boil up once; then
add a teaspoon of vanilla or lemon and a pinch of salt; pour this into
a baked crust. Beat the white of eggs with a teaspoonful of sugar;
put over pie, and brown quickly.
CHOCOLATE PIE. MRS. ALICE KRANER.
Grate a tablespoonful of Bakers chocolate in a dish; add one
tablespoonful of flour, the yolks of two eggs, and one-half cup sugar;
beat all together; add one pint sweet milk. Bake with lower crust.
Take the whites of eggs for frosting. This will make one large pie.
LEMON PIE. MRS. SUSIE B. DE WOLFE.
Grate the rind and squeeze the juice from two lemons; add two and
one-half cups of boiling water, three cups of sugar, one-half cup of
flour, the yolks of three eggs, and one tablespoon of butter; cook
until thick and clear; put in pans prepared with pastry, and bake.
Beat the whites of eggs with a little sugar; put over top, and brown
lightly.
LEMON PIE. MRS. H. A. MARTIN.
One lemon, the yolks of two eggs, one heaping cup of sugar, butter the
size of a walnut, three cups of water. Grate the rind of the lemon,
and squeeze out the pulp and juice; add the other ingredients; put in
a stew pan, and let come to a boil; then stir in one large
tablespoonful of corn starch, wet with cream. Bake crust first, and
turn in filling. Beat up the whites of two eggs, with a little pulver
ized sugar added, and put over the top. Put in oven, and brown a
little.
LEMON PIE. MRS. E. HUGHES.
Grate the rind of one smooth, juicy lemon, and squeeze out the juice,
straining it on the rind. Put one cup of sugar and a piece of butter
the size of an egg in a bowl, and one good-sized cupful of boiling
water into a pan on the stove. Moisten a tablespoonful of corn
starch, and stir it into the water; when it boils, pour it over the
sugar and butter, and stir in the rind and juice. When a little coo],
add the beaten yolks of two eggs. Butter a deep plate, and cover all
over with cracker dust (very fine crumbs). This is the crust. Pour
in the mixture, and bake; then frost with the whites (beaten stiff),
and brown.
LEMON PIE. MRS. JENNIE KRAUSE.
One heaping tablespoon of corn starch, one cup of boiling water, one
cup of sugar, one egg, one tablespoon butter, and the juice and rind
of one small lemon. Make into custard, and bake with bottom crust.
LEMON PIE. MRS. G. M. BEICHER.
For one pie, take one lemon, one cup of sugar, yolks of two eggs, one
cup of water, and two heaping tablespoons of flour. After the pie is
baked, beat the whites of the eggs with one tablespoon of sugar;
spread over pie, and brown in oven.
LEMON PIE. MRS. MARY DICKERSON.
One cup of sugar, one large spoon of flour, the grated rind and juice
of one lemon, two eggs, a piece of butter as large as a hickory nut,
and two cups of boiling water; make into custard, reserving whites of
eggs for the top.
LEMON PIES. MARY AULT.
For three pies, take one lemon, one egg, one tablespoonful of corn
starch, one and one-half cups of sugar, one and one-half cups of
water; boil all together for the custard.
CRUST.--One cup of lard, and a little salt, to three cups of flour.
LEMON PIE. MRS. FENTON FISH.
Beat thoroughly the yolks of two eggs with one-half cup of sugar; add
one heaping tablespoon of flour, and one even tablespoon of corn
starch, dissolved in milk; pour into one pint of boiling milk, and let
cook about three minutes; add to this the juice and grated rind of one
lemon, and pour into a baked crust. Beat the whites to a stiff froth;
add one-half cup of sugar; spread on top. Put in oven, and let
slightly brown.
MINCE MEAT. MRS. R. H. JOHNSON.
Chop fine four pounds of good boiled beef (one tongue is better), one
pound suet, and eight apples; add two pounds of raisins (seeded), two
pounds of currants, two grated nutmegs, two ounces ground cloves, one
pound citron (cut fine), two pounds brown sugar, two tablespoonfuls
salt, one pint boiled cider. This may be canned like fruit. When
ready to bake pies, add a glass of grape jelly, diluted with water, a
little butter, a few raisins, and sugar if needed.
SUMMER MINCE MEAT. MRS. G. A. LIVINGSTON.
Two teacups of sugar, one teacup of molasses, two teacups of hot
water, one teacup of chopped raisins, one-half cup of butter, one-half
cup of vinegar, two eggs, six rolled crackers or bread crumbs;
cinnamon, allspice, cloves, and nutmeg to taste.
MINCE MEAT. MRS. B. TRISTRAM.
Three and a half pint bowls of chopped meat, two and a half bowls of
suet, four bowls of apples, three bowls of raisins (half of them
chopped), two bowls of currants, half a pound of citron (chopped very
fine), seven teaspoons even full of salt, four teaspoons cloves, six
teaspoons cinnamon, five teaspoons of mace, three nutmegs, four bowls
of granulated sugar; mix with sweet cider.
PUMPKIN PIE. MRS. C. C. STOLTZ.
Two tablespoonfuls of cooked pumpkin, one egg, one-half cup of sugar,
one-half pint of milk, cinnamon and nutmeg to taste, and a pinch of
salt. This is enough for one pie.
PUMPKIN PIE. MRS. T. H. LINSLEY
One coffeecup of mashed pumpkin, reduced to the proper consistency
with rich milk and melted butter or cream, one tablespoonful of flour
a small pinch of salt, one teaspoon of ginger, one teaspoon of
cinnamon, one half nutmeg, one half teaspoon of vanilla, one half
teaspoon of lemon extract, two-thirds cup of sugar.
PUFF PASTE.--One third cup of lard, a little salt, mix slightly with
one and one half cups of flour, moisten with very cold water, just
enough to hold together; get into shape for your tin as soon as
possible. Brush the paste with the white of egg. Bake in a hot oven
until a rich brown.
BLUE STOCKING PUMPKIN PIE. MRS. U. F. SEFFNER.
Steam Hubbard Squash, or good sweet pumpkin, until soft, and put
through a colander. Put one-half cup of butter into an iron frying
pan over the fire. When it begins to brown, add one quart of strained
pumpkin; let it cook a few moments, stirring all the time; put into a
large bowl or crock; add two quarts of good rich milk, eight eggs,
beaten separately, two large cups of sugar, one teaspoonful of salt,
one of pepper, one of ginger, one of cinnamon, one of cloves, one
grated nutmeg, and one tablespoonful of vanilla. Bake in moderate
oven, with under crust only. Brush the crust with white of egg before
filling. This will make five pies.
PUMPKIN PIES. MRS. E. FAIRFIELD.
One quart of pumpkin, one cup of Orleans molasses, one cup of brown
sugar, one pint of milk, three eggs, one tablespoon each of nutmeg,
ginger, and cinnamon, and one teaspoon of salt. This will make two
large, or three small pies.
LEMON PIE. MRS. P. O. SHARPLESS.
One lemon; grate the yellow rind and squeeze the juice. One scant cup
sugar, two tablespoons of flour (rounded full), the yolks of two eggs,
beat until light; then add one and a half cups of boiling water, in
which has been melted a heaping tablespoonful of butter; lastly, add
three drops of vanilla extract. When baked, cover with the whites of
two eggs, beaten to a stiff froth with four tablespoonfuls of sugar.
Return to the oven until it is a very delicate brown. This makes two
small pies, or one large one.
FIG TARTS. MRS. T. H. LINSLEY.
Make a puff paste; roll about twice the thickness you would for pie.
Bake in forms cut with the lid of a pound baking powder can; score in
eight parts about one-half inch deep; turn every other one to the
center; pinch them together to hold the filling.
FIG FILLING FOR TARTS.--One-half pound figs; soak, and cut out the
stems; mince very fine. To each cup of minced figs, put one cup of
sugar, and one-half cup of water; boil until it jells. Fill the
shells, and put on top a soft frosting.
LEMON TARTS. MRS. SUSIE SEFFNER.
One cup of white sugar, one grated lemon, whites of three eggs beaten
to a froth, and butter the size of a walnut. Put on stove; let come
to a boiling heat, but not boil. Stir in whites of eggs the last
thing, and put in tart shells.
PUMPKIN PIE. MRS. R. H. JOHNSON.
One-half pint of stewed pumpkin, one pint of hot milk, one cup of
brown sugar, one egg, one large tablespoonful of flour, one-half large
tablespoonful of butter, one-half teaspoonful of ginger, one-half
teaspoonful of vanilla.
PLUM PIE. MRS. JULIA P. ECKHART.
Line a pan with puff paste; put in a layer of Damson plums; sprinkle
with cinnamon and sugar. Put in the oven, and let it bake until the
crust is done; take from the oven; put on top a batter made from three
eggs, one cup of sugar, three tablespoons of cold water, one cup of
flour, one teaspoon of baking powder. This is sufficient batter to
cover three pies. Serve warm.
MOLASSES PIE. MRS. L. M. DENISON.
One cup of sugar, one cup of molasses, one cup of cold water, one-half
cup of butter or lard, four cups of flour, one tablespoonful of
cinnamon, and one teaspoonful of soda. Bake in crust as you would
custard pie.
RAISIN PIE. MRS. J. M. DAVIDSON.
One teacupful of raisins (seeded and chopped), one cup of sugar, the
juice of one good-sized lemon, one cup of boiling water; set this on
stove; let come to a boil; then add four heaping teaspoonfuls of
flour, wet in a little cold water; after it boils again, put in a
small piece of butter and a little grated nutmeg; let cool before
making into pies. This makes one very large pie. By doubling the
amount, you can make three good-sized pies. The filling will keep for
some time.
CHEESE.
"I will make an end of my dinner;
There's pippins and cheese to come."
--SHAKESPEARE
HOW TO MAKE A WELSH RARE-BIT.
One-half pint of grated soft cream cheese and one-half cupful of
cream, melted together in a sauce pan; add a little salt, mustard,
cayenne pepper, a teaspoonful of butter, an egg, or yolks of two.
Stir until smooth, and pour over the toast.
WELSH RARE-BIT. MRS. W. C. BUTCHER.
Cut up one pound of cheese in small pieces, and place in a dish,
seasoning with salt and pepper; stir until melted. Have ready toast
on a hot dish; cover slices with the melted cheese. Serve hot, as a
relish. This is used as a course before serving a dinner.
CHEESE FONDA. MRS. W. C. BUTCHER.
Two scant cups of milk; add three eggs, beaten lightly; season with
one teaspoon of butter, salt, red pepper, and a pinch of soda,
dissolved in a little hot water; then add one cup of dry and fine
bread crumbs, and one-half pound of grated cheese. The bread and
cheese should both be dry before grating it. Put in a buttered dish,
with dry crumbs on the top, and bake in rather a hot oven. Serve at
once.
CHEESE SANDWICH.
Heat two cups of milk and one of grated cheese; then add two cups of
fine bread crumbs, half teaspoonful of mustard, pepper and salt; mix
it well. Spread thickly between thin slices of buttered toast.
CHEESE STICKS.
One cup of grated cheese, one cup of flour, a small pinch of cayenne
pepper, butter same as for pastry; roll thin; cut in narrow strips.
Bake a light brown in a quick oven. Serve with salads.
CHEESE STRAWS. MRS. FRED. SCHAEFFER.
One cup of flour, two cups of grated cheese, one teaspoon of salt, one
teaspoon of baking powder, and water enough to roll out like pie
dough; roll thin, and cut with pastry wheel in long, narrow strips.
Bake in quick oven.
CHEESE WAFERS. FLORENCE ECKHART.
Take salted wafers, butter them on one side, and sprinkle thickly with
grated cheese. Place in a dripping pan; put into a warm oven about
fifteen minutes, and serve with meats or salad.
CAKES.
"With weights and measures just and true,
Oven of even heat,
Well buttered tins and quiet nerves,
Success will be complete."