possible, but flour board and rolling pin slightly before each roll and see that paste does not stick. Paste may be kept uncooked for a week if wrapped in floured cheesecloth and made airtight in a tin. Diagram to Illustrate Pastry Folds. A .e) 1 2 1 2 ; O 0 OO 86 O Om Oz O OKO eek @) O 0 0 0 A Oe = 3 eee eed tele , O 0 O O | O 000 Double Edges oO Oo oO O oO 0 oO O SESS Soesepaesos en eee 1 Fold 2 N.B.—Dots indicate fat. “ oS 3 4 > Pastry Turned Ready to Roll Out. D Double o Edges 4 Z Fold : a f 2. Doubie 1 4s é Edges PASTRY FILLINGS Pumpkin Pie Filling. 1% cups cooked pumpkin. % cup sugar. 1 tsp. ginger. 1 egg yolk. 2 tsp. cornstarch. 1 cup milk. Ya tsp. cassia or cinnamon. 2 egg whites. f.g nutmeg. 1 ‘tbsp. fine sugar. 4 Add dry ingredients to the sieved pumpkin, mix with the beaten yolk and milk, Bake in pastry shell in a moderate oven. Whip whites stiffly, add the fine sugar and pile on the cooked pie just before s ; erving. Whipped cream may be used instead of the whites. 4 i = GENERAL DIRECTIONS FOR MAKING PASTRY 73 # Ne sa Lemon Curd. cup. butter:✪ Flaky Pastry 2 lemons. 1 cup sugar. Zanes eS: Wash lemons, grate the yellow rind. Put rind, lemon juice, butter and sugar into a saucepan, stir until Sugar is dissolved, then add the beaten eggs, cook over hot water and continue stirring until the mixture thickens. Put into airtight jars. This mixture keeps for months. Use to fill pastry or between layer cakes. Egg Tart Filling. , 1 egg. 1% tsp. vanilla. 1 cup sugar. 4 tsp. lemon essence. 2 tbsp. vinegar✪ Egg Tart Filling. Whisk egg, add sugar by degrees and beat until very thick and pale in colour. This takes fivé minutes. Add vinegar, vanilla, and lemon. Fill pastry shells two-thirds full. Bake in a very moderate oven until set. ° Eccles Cake Filling. 4 tbsp. butter. 1% cup currants. % cup sugar. 1-6 tsp. gr nutmeg. 1 piece candied peel. f.g. cinnamon: Cream butter, add sugar, peel finely shredded and chopped, nutmeg, cinna- smon and cleaned currants. Put a little of the mixture into a small circle of pastry, dampen the edges, fold these to the centre. Turn the cake over and roll lightly to a small oval shape. Cut three dashes with a sharp knife. Bake in a hot oven. —— Mincemeat. 1 cup chopped suet. juice of one lemon. 2 cups chopped apples. Y% tsp. cinnamon. 1 cup sugar. y% tsp. nutmeg. 1 cup currants. 1% cup cider. is 1 cup chopped raisins. 1% cup chopped almonds, or 1 cup chopped candied peel. 2 tsp. ratafia flavouring. 1 lemon rind grated. 1 cup chopped cooked beef if desired✪ Mincemeat. Mix all ingredients together. Pack in air-tight jars. Keep one month before using. Cheap Lemon Pie Filling. grated rind of 1 lemon. juice of 1 lemon. 1 cup boiling water. 2 tbsp. butter. 1 tbsp. cornstarch. 1 egg yolk✪ Cheap Lemon Pie Filling. 1%Z cup sugar. Meringue: 1 egg white, 1 tbsp. powdered sugar. Wash lemon, grate the yellow rind only, add to the boiling water. Mix cornstarch and sugar, stir and pour on slowly the boiling water, stir and cook over the fire for five minutes. Remove from fire, add lemon juice, butter and egg yolk, stir and cook over boiling water until the mixture thickens. Pour filling into a cooked pastry open tart. Just before serving whip white ot egg very stiff, add sugar and spread over the pie. o- GIRLS’ HOME MANUAL Tat ry Cheap Custard Pie Filling. Y% cup sugar. - 1 egg. Gi 4 tbspriourn. =. 1 cupehotemilk f.g. salt. Ya tsp. flavouring, oe Stee ee Mite sugar, flour and salt with egg slightly beaten, stir ged pour on ate hot: milk. Stir and cook over boiling water twelye minutes. Chill and use to fill. eclaires or other cakes. Chocolate Custard. Make as above, using % cup sugar and 1% square Baker’s chocolate✪ Chocolate Custard melted over boiling water. Flavour with vanilla.

AI-modernized reading of the original text

A modernized reading is not available for this page yet. You are seeing the original text.

possible, but flour board and rolling pin slightly before each roll and see that paste does not stick. Paste may be kept uncooked for a week if wrapped in floured cheesecloth and made airtight in a tin. Diagram to Illustrate Pastry Folds. A .e) 1 2 1 2 ; O 0 OO 86 O Om Oz O OKO eek @) O 0 0 0 A Oe = 3 eee eed tele , O 0 O O | O 000 Double Edges oO Oo oO O oO 0 oO O SESS Soesepaesos en eee 1 Fold 2 N.B.—Dots indicate fat. “ oS 3 4 > Pastry Turned Ready to Roll Out. D Double o Edges 4 Z Fold : a f 2. Doubie 1 4s é Edges PASTRY FILLINGS Pumpkin Pie Filling. 1% cups cooked pumpkin. % cup sugar. 1 tsp. ginger. 1 egg yolk. 2 tsp. cornstarch. 1 cup milk. Ya tsp. cassia or cinnamon. 2 egg whites. f.g nutmeg. 1 ‘tbsp. fine sugar. 4 Add dry ingredients to the sieved pumpkin, mix with the beaten yolk and milk, Bake in pastry shell in a moderate oven. Whip whites stiffly, add the fine sugar and pile on the cooked pie just before s ; erving. Whipped cream may be used instead of the whites. 4 i = GENERAL DIRECTIONS FOR MAKING PASTRY 73 # Ne sa Lemon Curd. cup. butter: 2 lemons. 1 cup sugar. Zanes eS: Wash lemons, grate the yellow rind. Put rind, lemon juice, butter and sugar into a saucepan, stir until Sugar is dissolved, then add the beaten eggs, cook over hot water and continue stirring until the mixture thickens. Put into airtight jars. This mixture keeps for months. Use to fill pastry or between layer cakes. Egg Tart Filling. , 1 egg. 1% tsp. vanilla. 1 cup sugar. 4 tsp. lemon essence. 2 tbsp. vinegar. Whisk egg, add sugar by degrees and beat until very thick and pale in colour. This takes fivé minutes. Add vinegar, vanilla, and lemon. Fill pastry shells two-thirds full. Bake in a very moderate oven until set. ° Eccles Cake Filling. 4 tbsp. butter. 1% cup currants. % cup sugar. 1-6 tsp. gr nutmeg. 1 piece candied peel. f.g. cinnamon: Cream butter, add sugar, peel finely shredded and chopped, nutmeg, cinna- smon and cleaned currants. Put a little of the mixture into a small circle of pastry, dampen the edges, fold these to the centre. Turn the cake over and roll lightly to a small oval shape. Cut three dashes with a sharp knife. Bake in a hot oven. —— Mincemeat. 1 cup chopped suet. juice of one lemon. 2 cups chopped apples. Y% tsp. cinnamon. 1 cup sugar. y% tsp. nutmeg. 1 cup currants. 1% cup cider. is 1 cup chopped raisins. 1% cup chopped almonds, or 1 cup chopped candied peel. 2 tsp. ratafia flavouring. 1 lemon rind grated. 1 cup chopped cooked beef if desired. Mix all ingredients together. Pack in air-tight jars. Keep one month before using. Cheap Lemon Pie Filling. grated rind of 1 lemon. juice of 1 lemon. 1 cup boiling water. 2 tbsp. butter. 1 tbsp. cornstarch. 1 egg yolk. 1%Z cup sugar. Meringue: 1 egg white, 1 tbsp. powdered sugar. Wash lemon, grate the yellow rind only, add to the boiling water. Mix cornstarch and sugar, stir and pour on slowly the boiling water, stir and cook over the fire for five minutes. Remove from fire, add lemon juice, butter and egg yolk, stir and cook over boiling water until the mixture thickens. Pour filling into a cooked pastry open tart. Just before serving whip white ot egg very stiff, add sugar and spread over the pie. o- GIRLS’ HOME MANUAL Tat ry Cheap Custard Pie Filling. Y% cup sugar. - 1 egg. Gi 4 tbspriourn. =. 1 cupehotemilk f.g. salt. Ya tsp. flavouring, oe Stee ee Mite sugar, flour and salt with egg slightly beaten, stir ged pour on ate hot: milk. Stir and cook over boiling water twelye minutes. Chill and use to fill. eclaires or other cakes. Chocolate Custard. Make as above, using % cup sugar and 1% square Baker’s chocolate melted over boiling water. Flavour with vanilla.

Girl's home manual of cookery, home management, home nursing and laundry