the former rather further out, and
pinching both together; put egg b&.
tween the edges of the paste, to make it
adhere at the sides. Fill your pie and
put on the cover, and pinch it and the
side crust together. The same mode 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 in the
latter case, the tin should be buttered,
and carefully taken off when done
enough ; and as the form usually makes
the sides of a lighter colour than is pro-
per, the paste should be put into the
oven again for a quarter of an hour.
With a feather put egg over at first.
RAISED FRENCH PIE.—
Raise a crust 3 inches high ; lay in slices
of veal, a few mushrooms, a few slices
of ham, a cut-up chicken, more mush-
rooms, and a sliced sweet-bread ; sea-
son with pepper, salt, and sweet herbs ;
cover it in, and put it in the oven ; it
will take about a hours in a moderate
oven. When done, pour off the fat, and
put 6 yolks of eggs boiled hard✪ Raised French Pie.
RAISED PIES, Seasoning
for. — Salt, 3 lbs.; white pepper, 3
ozs. ; cayenne pepper, £ os. ; cloves, a
ozs. ; allspice, 2 ozs. ; and 1 oz. each of
basil, thyme, marjoram, bay leaf, and
nutmeg. Pound the spices and herbs
by themselves, sift, and mix with the
salt, and put away in a stoppered bottle.
RAISED PUFF CAKES.—
Make the richest puff paste ; roll it
pretty thick into 4 or 5 pieces, all one
size ; lay one piece on a deep baking
dish, upon it pour some good prepared
cream, or sweetmeat ; then another piece
of paste, some cream, or marmalade,
and so on, as many as you please ; the
paste to be the last, in which make a
little hole, which must be filled with
sweetmeat or jelly, when it is well baked ;
this must be done in a brisk oven, to
raise the paste properly : it is done also
by baking ihe paste first upon a baking
plate, and adding the cream, jelly, or
sweetmeat, when it is cold, and finish-
ing after the same manner.
RAISIN CAKE.— Take i* lb.
of light dough, a tea-cupful of sugar, 1
of butter, 3 eggs, a tea-spoonful of car-
bonate of soda, 1 lb. of raisins, nutmeg
or cinnamon to the taste✪ Raisin Cake ; bake 1 hour.
Let it rise- before being baked.
RA1
HAS
33*
RAISIN CAKE.— One cup of
Sour, 2 cups of cream, i cup of butter,
4 eggs, x lb. of raisins, cloves, cinna-
mon, candied lemon, cut extremely fine,
and i tea-spoonful of soda.
RAISIN LOAF.— Take 6 lbs. of
flour, add lbs. of raisins, J oz. of
caraway and a few coriander seeds
ground, a little cinnamon or clove pep-
per, and half a pint of barm mixed with
cold water ; cut the paste with a knife
very well, to make the loaf appear to be
fuller of raisins. For a richer loaf, add
more fruit, and rub butter in the flour
and sugar ; bake it a fine brown.
Consult me
1902Page 414 · 2 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.
AI-modernized reading of the original text
the former rather further out, and pinching both together; put egg b&. tween the edges of the paste, to make it adhere at the sides. Fill your pie and put on the cover, and pinch it and the side crust together. The same mode 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 in the latter case, the tin should be buttered, and carefully taken off when done enough ; and as the form usually makes the sides of a lighter colour than is proper, the paste should be put into the oven again for a quarter of an hour. With a feather put egg over at first.
RAISED FRENCH PIE.— Raise a crust 3 inches high ; lay in slices of veal, a few mushrooms, a few slices of ham, a cut-up chicken, more mushrooms, and a sliced sweet-bread ; season with pepper, salt, and sweet herbs ; cover it in, and put it in the oven ; it will take about 3 hours in a moderate oven. When done, pour off the fat, and put 6 yolks of eggs boiled hard.
RAISED PIES, Seasoning for. — Salt, 3 lbs.; white pepper, 3 ozs. ; cayenne pepper, £ os. ; cloves, a ozs. ; allspice, 2 ozs. ; and 1 oz. each of basil, thyme, marjoram, bay leaf, and nutmeg. Pound the spices and herbs by themselves, sift, and mix with the salt, and put away in a stoppered bottle.
RAISED PUFF CAKES.— Make the richest puff paste ; roll it pretty thick into 4 or 5 pieces, all one size ; lay one piece on a deep baking dish, upon it pour some good prepared cream, or sweetmeat ; then another piece of paste, some cream, or marmalade, and so on, as many as you please ; the paste to be the last, in which make a little hole, which must be filled with sweetmeat or jelly, when it is well baked ; this must be done in a brisk oven, to raise the paste properly : it is done also by baking ihe paste first upon a baking plate, and adding the cream, jelly, or sweetmeat, when it is cold, and finishing after the same manner.
RAISIN CAKE.— Take i* lb. of light dough, a tea-cupful of sugar, 1 of butter, 3 eggs, a tea-spoonful of carbonate of soda, 1 lb. of raisins, nutmeg or cinnamon to the taste ; bake 1 hour. Let it rise- before being baked.
RA1
HAS
33*
RAISIN CAKE.— One cup of Sour, 2 cups of cream, i cup of butter,
4 eggs, x lb. of raisins, cloves, cinnamon, candied lemon, cut extremely fine, and i tea-spoonful of soda.
RAISIN LOAF.— Take 6 lbs. of flour, add 3 lbs. of raisins, J oz. of caraway and a few coriander seeds ground, a little cinnamon or clove pepper, and half a pint of barm mixed with cold water ; cut the paste with a knife very well, to make the loaf appear to be fuller of raisins. For a richer loaf, add more fruit, and rub butter in the flour and sugar ; bake it a fine brown.
Records on this page
Raised French PieRaisin Cake