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1902

Page 182 · 6 recipe records on this page

Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Those who are not clever at raising crust, may roll the paste of a proper thickness, and cut out the top and bot- tom of the pie, then a long piece of the sides. Cement the bottom to the sides with egg, bringing the former rather further out, and pinching both together ; put egg between the paste to make it adhere to the sides. Fill your pie and put on the cover, and pinch it and the side-crust together. The same way of uniting the paste is to be observed if the sides are pressed into a tin form, in which the paste must be baked, after it shall be filled and covered ; but the tin should bfe buttered, and carefully taken off when done enough ; and as the form makes the sides of too light a colour, the paste should be put in the oven again for 15 minutes. With a feather, put egg over as at first CRUST, for Sweet Pastry. — Work % lb. lightly of butter into 1 lb. of flour, breaking it small ; add salt, 3 ozs. of finely powdered sugar, and suffi- cient milk to make it into a smooth paste. Bake slowly, and keep it pale. CRUST FOR TARTS.— Beat 1 egg till quite thin, have ready xo ozs. of butter, ✪ Crust for Tarts melted without being oiled ; when cold mix the egg with it and stir it into x lb. of flour well dried ; make the paste very thin, line the patty pans quickly ; as you put them in the oven, brush them over with water, and sift sugar over them. CUCUMBERS, for Immedi- ate use. — Slice, sprinkle with salt; let them stand several hours, drain, and then put to them sliced onions, vinegar cue CUR 150 to cover them, with salt, pepper, Ac. Cayenne pepper and ground mustard render them wholesome. CUCUMBERS✪ Cucumbers for Immediate Use, to Pickle in Slices. — Cut into slices ; sprinkle salt over them, and lay with them sliced onions ; let them stand 24 hours ; then drain them ; boil 2 quarts of vinegar, with cayenne pepper, large mace, gin- ger, and a table-spoonful of ground mustard. Mustard renders them whole- some. Put the cucumbers into a jar, and pour the vinegar boiling hot upon them. Cover well ; after standing 2 days, boil the pickle again until they are green. Cucumbers keep best unpared. CULVER’S ROOT.— A valu- able American plant. The root is a good purgative, tonic, diaphoretic, anti- septic, &c. Its operation is mild, with- out producing weakness or prostration, and is most effective in fevers, to remove black and morbid matter from the bowels. Good for indigestion, to purify (the blood, and acts powerfully on the absorbent system. Valuable in dropsy. Dose, one or two spoonfuls in a small cupful of water sweetened. CUMMIN PLASTER.— Take cummin seeds, caraway seeds, bayber- ries, of each, 3 ozs. ; burgundy pitch, 3 lbs. ; yellow-wax, 3 ozs. ; melt the pitch and wax together, and the other ingredients, powdered ; make into rolls. To be spread on leather. To be applied to the lower part of the abdomen for expelling flatulence, and colicky pains. CURDS AND WHEY may be made by putting half a drachm of citric acid into a pint of milk✪ Curds and Whey. CURD CHEESECAKES— Half a pint of good curds ; beat them with four eggs, some rich cream, half a nutmeg, a spoonful of ratafia, rose, or orange flower water ; add 4 ozs. of sugar ; 8 ozs. of currants✪ Curd Cheesecakes, well washed and dried. Bake in patty-pans, with a good crust under them.