The Aunts' Cook Book

Aunt Emery's Swedish Griddle Cakes 2 ⅗ cupsful of flour 1 quartof sweet milk J^ teaspoonful salt 4 tablespoonsful melted butter 2 eggs Sift flour with salt. Beat eggs with 2 cupsful of milk and add to flour beating constantly. When butter is smooth add half the butter and rest of milk. Beat well. Add rest of butter. Let stand one hour before using and then beat again. Fry in frying-pan or cook on soap-stone griddle. Spread with plum jam and roll up. Sprinkle with powdered sugar and serve as dessert. Puddings and Pies 91 Aunt Robbie's Cream Puffs Cup of boiling water Cup of pastry flour }4 cup butter 4 eggs Put water and butter on stove till it comes to a boil, add flour and stir till it forms a lump. Remove from fire, add eggs (one at a time) stirring but not beating. Drop by spoonfuls on buttered tin. Bake about 30 minutes in medium oven. Fill with custard filling or whipped cream and cover with chocolate or maple icing. Aunt Robbie's Prune Jelly 2 cups cooked prunes — stoned and sweetened. Take 2 envelopes crystal gelatine (soaked in a cup and a half of cold water for two minutes), add cup of boiling water and nearly two cups sugar, juice of two lemons and one orange, one cup prune juice, strain, add prunes and 1 cup of wine. Aunt Virginia's Wine Jelly 1 box Plymouth Rock Gelatine. 1 large tumbler cold water. Let it stand 1 hour, then add the juice of three lemons and 1 slice. Let it stand another hour, then add 1^ lbs. of granulated sugar, 1 quart of boiling water, 1 pint of pale sherry wine the last thing. Then strain into dishes, and set it on the ice. Aunt Emery's Rhubarb Jelly Cut up 3 lbs. of red rhubarb. Stew with very little water, sweeten to taste. Strain or press through sieve and put in double boiler. Add 3 level tablespoons com starch and cook ^ hour, stirring often. Turn into wet moulds, chill and serve with cream and sugar. 92 Puddings and Pies Grandmother Davis's Fruit Tapioca (from Aunt Mattie) Soak 1 cupful of. pearl tapioca 1 hour, then strain and steam with little water until tender. Mix with one can of pears, peaches or apples. Turn into baking-dish and place dish in steamer until well cooked. When cold beat whites of 2 eggs with three spoonsful of powdered sugar and }/i teaspoonful of vanilla and spread on top as a meringue. Serve with cream. Aunt Elinor's Buttcr-Scotch Rice J^ cupful rice 2 tablespoonsful butter 3 cupsful milk 2 tablespoonsful granulated 1 teaspoonful vanilla gelatine 1 cupful brown sugar Wash rice and cook with milk in double-boiler. Cook sugar and butter together till very brown but not burnt. Add to rice and cook till rice is very soft and the carmel is melted. Soak gelatine in two tablespoonsful of cold water till soft. Dissolve in cup boiling milk. Add to rice and put into wet moulds. Aunt Gertrude's Charlotte Russe Soak 3^ package of gelatine in a little water. Make a custard of }/2 pii^t of inill^ ^^^ the yolks of two eggs, sugar to taste. Whip a pint of cream stiff. Line a mould with sponge cake. Showing alternate crust and inside. Stir a tablespoonful of boiling water into the gelatine, then add to the warm custard, strained and flavored with vanilla, nutmeg, wine or brandy. Set aside to cool. As it begins to thicken, mix slowly into it the whipped cream, then fill the mould. If custard becomes too stiff after gelatine is put in, it must be reheated and cooled slowly again. Puddings and Pies 93 PIES Great Grandmother Bulkley's Pastry Butter J^ cup Lard (good) J^ cup Take butter and lard very cold, right from ice. Work in cold room. Keep cutting with knife. Little flour Add flour. Keep butter, lard and flour as cold as possible. Grandmother used to stop every little while and put pan on ice. Never touch with hand. Ice-water Add ice-water and more flour till it makes dough. Put on ice three or four days.