* 0r H- ic &,* ® t A Si ^»0r iff,# M JJ a w -tfejl Br ffl iff s,a & i® ft ffl tft #.§| ifi,n Jfi ^| t I $,$c ?®,?i t.tfi £ m t; g £ * | & ft- % m t.m la S' m if f>* f ® ^ ~z. *pt ^ ^ ifc ts»t ® ^ ^t fe>^c a n l m z b 7A -it « o m it- 1 o ^ ^ a m % is ^ m M,ftj m ti la ec — 82 — n m m z as s Z A,# 8c, £,& ffl S « S ft, 381 ffl ffl ^ k as 9,m $ a ja m z, a flHodC tlloA *.o a & fS fi 4=- ^ ft ft H as & SAM * ffl,Ji £ ft s at as IfttOg, — ft & JU PJr m m m m m ffizmt i ji s ja ft # ffl 39 A «.» 3r Ji. ¥ 7S * m ft.# & *8- tt m. z m m if.nfe. & s £ ft # IS & « * -tfcoSS: S O A # it Ji A. a st M Z ft m im * is ja ffl i% m z m «. #.* 0T ia ffl ja m ffl m ffl fa.it A ffl St 3*t> & !& A * & it ffl ft # ffl ffl ^ ft, if- ffl Jl £„?l # O W St ffl IS. £ ^ ffl as ft is. ffl. 8c. MU a in ?<s m it hj r m it m m 8c> — 1 IS » 10 fi ffl ffl. ffl ffl $ ft ft %, £ %,* @ # # 'So^ $1 O ft ss. ffl 7J.A iis — ffl ± ft. ffl T Jf 7J.& 39 tl ft as * m % ± M W.ifi ffl $ ffl £ jr ± ffl: ffl w. ffl * ffl as » # Jiln TO, ffl s as fi & ia RICH PUFF PASTE. FOR a pound and a half of flour, take one pound of butter; divide it into three parts, and reserve a third of the flour for use in rolling in two parts. Rub one third of the butter into the flour, add water enough just to make it a stiff dough✪ Rich Puff Paste, then roll it out, and put in the rest of the butter as in former directions. ffl ± A 3,39 »«2ftBi2H»ffl 8c.SI 2 £ « m m ffl a.- 2 ia ft s * z i.i & ft ja © Ht.as ffl « ft. fi ir vft 8c, g fi *,= %m m w tk m m ~ s m n #. is, »i fi •S-otm m m % z it m 3v £,e,h ft ffl, ft » m m m - a * ffl ^ s# # ffl » GOOD PLAIN PIE CRUST. ALLOW one heaping handful of flour✪ Good Plain Pie Crust for a pie, of lard or butter for each handful. and a tablespoonful ft m M M o #0 * n. m «.» §.g m. $ - * - ffl £ fl £ M & » « Sois m apple pie. LAY the apples, after paring and cutting into slices and coring, into a deep dish with an under-crust. Grate half a nutmeg over it. Add a few sticks of cinnamon, a few little bits of butter, and lastly, put on as much sugar as your judgment directs✪ Apple Pie. Cover it and close the edge, so that the syrup will not escape. Bake from an hour and a half to two hours. PEACH PIE. PARE the peaches, but do not take out the stones✪ Peach Pie. Make the pie in a largo deep dish, and close the edge well to prevent the escape of the syrup.. a gs p ,ff m * ns m m w.4- U & Z is. *,» 2fc.tlK 2® RICH MINCE MEAT. TO one ox tongue, allow a pound of suet, a pound of currants, another of raisins, a pound and a quarter of sugar, half a pound of citron, eight large apples ; a quart of water, or fruit juice, salt, a nutmeg, cinnamon, cloves, the juice and pulp of a lemon, and the rind chopped fine✪ Rich Mince Meat. Let the meat be chopped very fine, then add the apples, and chop them fine also. Put the sugar into the water, or fruit juice, and just boil it up so as to skim off the top ; let it stand a few minutes, and then pour it off into a pan containing all the other ingredients. Be careful in pouring it, not to disturb any sediment there may be from the sugar. ¥ # ft thft.**, A :,ts & $ M n m M, * m ^ M & & d S T S i f ftf 0om><fa iii^- # a ffl — « — s§ ® MoZ tt it # O A, a ')?, ic, *1*, $?>i& # M Aoiff M -fB X Sf 4 P Bf.-gl ^ fffl na.m Sf ei •« If ft j# » IK is

AI-modernized reading of the original text

* 0r H- ic &,* ® t A Si ^»0r iff,# M JJ a w -tfejl Br ffl iff s,a & i® ft ffl tft #.§| ifi,n Jfi ^| t I $,$c ?®,?i t.tfi £ m t; g £ * | & ft- % m t.m la S' m if f>* f ® ^ ~z. *pt ^ ^ ifc ts»t ® ^ ^t fe>^c a n l m z b 7A -it « o m it- 1 o ^ ^ a m % is ^ m M,ftj m ti la ec — 82 — n m m z as s Z A,# 8c, £,& ffl S « S ft, 381 ffl ffl ^ k as 9,m $ a ja m z, a flHodC tlloA *.o a & fS fi 4=- ^ ft ft H as & SAM * ffl,Ji £ ft s at as IfttOg, — ft & JU PJr m m m m m ffizmt i ji s ja ft # ffl 39 A «.» 3r Ji. ¥ 7S * m ft.# & *8- tt m. z m m if.nfe. & s £ ft # IS & « * -tfcoSS: S O A # it Ji A. a st M Z ft m im * is ja ffl i% m z m «. #.* 0T ia ffl ja m ffl m ffl fa.it A ffl St 3*t> & !& A * & it ffl ft # ffl ffl ^ ft, if- ffl Jl £„?l # O W St ffl IS. £ ^ ffl as ft is. ffl. 8c. MU a in ?<s m it hj r m it m m 8c> — 1 IS » 10 fi ffl ffl. ffl ffl $ ft ft %, £ %,* @ # # 'So^ $1 O ft ss. ffl 7J.A iis — ffl ± ft. ffl T Jf 7J.& 39 tl ft as * m % ± M W.ifi ffl $ ffl £ jr ± ffl: ffl w. ffl * ffl as » # Jiln TO, ffl s as fi & ia RICH PUFF PASTE. FOR a pound and a half of flour, take one pound of butter; divide it into three parts, and reserve a third of the flour for use in rolling in two parts. Rub one third of the butter into the flour, add water enough just to make it a stiff dough, then roll it out, and put in the rest of the butter as in former directions. ffl ± A 3,39 »«2ftBi2H»ffl 8c.SI 2 £ « m m ffl a.- 2 ia ft s * z i.i & ft ja © Ht.as ffl « ft. fi ir vft 8c, g fi *,= %m m w tk m m ~ s m n #. is, »i fi •S-otm m m % z it m 3v £,e,h ft ffl, ft » m m m - a * ffl ^ s# # ffl » GOOD PLAIN PIE CRUST. ALLOW one heaping handful of flour for a pie, of lard or butter for each handful. and a tablespoonful ft m M M o #0 * n. m «.» §.g m. $ - * - ffl £ fl £ M & » « Sois m apple pie. LAY the apples, after paring and cutting into slices and coring, into a deep dish with an under-crust. Grate half a nutmeg over it. Add a few sticks of cinnamon, a few little bits of butter, and lastly, put on as much sugar as your judgment directs. Cover it and close the edge, so that the syrup will not escape. Bake from an hour and a half to two hours. PEACH PIE. PARE the peaches, but do not take out the stones. Make the pie in a largo deep dish, and close the edge well to prevent the escape of the syrup.. a gs p ,ff m * ns m m w.4- U & Z is. *,» 2fc.tlK 2® RICH MINCE MEAT. TO one ox tongue, allow a pound of suet, a pound of currants, another of raisins, a pound and a quarter of sugar, half a pound of citron, eight large apples ; a quart of water, or fruit juice, salt, a nutmeg, cinnamon, cloves, the juice and pulp of a lemon, and the rind chopped fine. Let the meat be chopped very fine, then add the apples, and chop them fine also. Put the sugar into the water, or fruit juice, and just boil it up so as to skim off the top ; let it stand a few minutes, and then pour it off into a pan containing all the other ingredients. Be careful in pouring it, not to disturb any sediment there may be from the sugar. ¥ # ft thft.**, A :,ts & $ M n m M, * m ^ M & & d S T S i f ftf 0om><fa iii^- # a ffl — « — s§ ® MoZ tt it # O A, a ')?, ic, *1*, $?>i& # M Aoiff M -fB X Sf 4 P Bf.-gl ^ fffl na.m Sf ei •« If ft j# » IK is

Records on this page

Rich Puff PasteGood Plain Pie CrustApple PiePeach PieRich Mince Meat

The English-Chinese cookery book