Boil four ripe, thin skinned lemons in one quart of water
until reduced to one pint, then squeeze and strain the lemons
into two pounds of powdered sugar, mince the rind and pulp
of the lemons, taking care to remove all seeds ; stone and chop
one pound of raisins, and mince fine two pounds of suet ;
mix with the lemons, adding two pounds well washed and
dried currants, one ounce mixed and ground spices, one-half
pint of brandy, same of port wine and the water in which the
lemons were boiled✪ Lemon Mince Meat. The mince meat should be kept in a jar
tightly covered until wanted.
Mrs. J. G. Mossin.
SQUASH PIE.
One pint squash, one quart milk, one cup sugar, three eggs,
one tablespoonful butter, a little salt, a teaspoon of lemon ex-
tract✪ Squash Pie. Strain the squash through a sieve, boil the milk with
the salt and butter in it; mix the squash, sugar, and flavor,
and poiir on gradually the boiling milk, adding last the eggs
well beaten, yolks and whites together. Have the pastry ready
in the tins, and bake immediately in a quick oven.
TUTTI ERUTTI PIE.
Line a deep dish with short pastry crust; then add pared
and halved peaches, pears, plums, sliced bananas and pitted
grapes, with a layer of sugar between the fruit and one table-
spoon of butter✪ Tutti Erutti Pie cut into bits. Bake until the fruit is tender.
When cool, cover with a meringue, and brown delicately in
a moderate oven.
Charlotte E. Hahn.
RAISIN PIE.
One cup stoned raisins, chopped fine, one egg, one cup
sugar, one small lemon✪ Raisin Pie, juice and grated rind. Mix and al-
low to stand an hour or more. Bake with two crusts.
Mrs. George H. Wadleigh.
. RHUBARB PIE.
Line two pie-plates with rich pastry. Filling: Boil one
quart of rhubarb with one and one-half cups of water, and
two and one-half cups of sugar for fifteen minutes. Remove
from the fire and add the well beaten yolks of four eggs✪ Rhubarb Pie;
LANDMARKS CLUB COOK BOOK.
mix well together, then pour into the pie-plates and bake in
a moderate oven. Beat the whites of the eggs to a stiff froth,
adding two tablespoonfuls of sugar; apply to the top of each
pie and bake until slightly brown.
RHUBARB PIE.
Chop very fine two cupfuls of rhubarb, pour over it suffi-
cient boiling water to cover. Pet it stand two minutes, drain
and add the well beaten yolk of one egg, one tablespoon ful of
floui , and one cup of sugar. Mix well and bake with only
a lower crust. Make a meringue of the white of the egg,
pour over it and brown.
BANBURY TARTS.
Two pounds stoned raisins, chopped fine. Add the grated
rind and juice of four lemons, six eggs beaten until thick, and
four cups sugar. Cut puff paste in rounds✪ Banbury Tarts the size of a saucer,
or in squares, if preferred. Put filling in center and fold
edges together carefully. The mixture may be baked as a pie
with two crusts, or with one.
H. C. W.
CHEESE TARTS.
Pine some patty-pans with good pastry rolled very thin;
grate two ounces of cheese and mix with it one ounce of
warmed butter ; add salt and cayenne and the yolks of two
eggs whisked till firm, and the beaten white of one egg✪ Cheese Tarts, which
must be put in the last thing. Half fill the pastry cases with
the mixture and bake in a moderate oven till the cheese mix-
ture is set and the pastry slightly colored. Sprinkle grated
cheese and chopped parsley on each before serving.
LEMON TARTS. ✪ Lemon Tarts
Page 88 · 8 recipe records on this page
Presented as published in 1903. 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
Boil four ripe, thin skinned lemons in one quart of water until reduced to one pint, then squeeze and strain the lemons into two pounds of powdered sugar, mince the rind and pulp of the lemons, taking care to remove all seeds ; stone and chop one pound of raisins, and mince fine two pounds of suet ; mix with the lemons, adding two pounds well washed and dried currants, one ounce mixed and ground spices, one-half pint of brandy, same of port wine and the water in which the lemons were boiled. The mince meat should be kept in a jar tightly covered until wanted.
Mrs. J. G. Mossin.
SQUASH PIE.
One pint squash, one quart milk, one cup sugar, three eggs, one tablespoonful butter, a little salt, a teaspoon of lemon extract. Strain the squash through a sieve, boil the milk with the salt and butter in it; mix the squash, sugar, and flavor, and poiir on gradually the boiling milk, adding last the eggs well beaten, yolks and whites together. Have the pastry ready in the tins, and bake immediately in a quick oven.
TUTTI ERUTTI PIE.
Line a deep dish with short pastry crust; then add pared and halved peaches, pears, plums, sliced bananas and pitted grapes, with a layer of sugar between the fruit and one tablespoon of butter cut into bits. Bake until the fruit is tender. When cool, cover with a meringue, and brown delicately in a moderate oven.
Charlotte E. Hahn.
RAISIN PIE.
One cup stoned raisins, chopped fine, one egg, one cup sugar, one small lemon, juice and grated rind. Mix and allow to stand an hour or more. Bake with two crusts.
Mrs. George H. Wadleigh.
. RHUBARB PIE.
Line two pie-plates with rich pastry. Filling: [illustration: Rhubarb Pie]
quart of rhubarb with one and one-half cups of water, and two and one-half cups of sugar for fifteen minutes. Remove from the fire and add the well beaten yolks of four eggs;
mix well together, then pour into the pie-plates and bake in a moderate oven. Beat the whites of the eggs to a stiff froth, adding two tablespoonfuls of sugar; apply to the top of each pie and bake until slightly brown.
RHUBARB PIE.
Chop very fine two cupfuls of rhubarb, pour over it sufficient boiling water to cover. Pet it stand two minutes, drain and add the well beaten yolk of one egg, one tablespoon ful of floui , and one cup of sugar. Mix well and bake with only a lower crust. Make a meringue of the white of the egg, pour over it and brown.
BANBURY TARTS.
Two pounds stoned raisins, chopped fine. Add the grated rind and juice of four lemons, six eggs beaten until thick, and four cups sugar. Cut puff paste in rounds the size of a saucer, or in squares, if preferred. Put filling in center and fold edges together carefully. The mixture may be baked as a pie with two crusts, or with one.
H. C. W.
CHEESE TARTS.
Pine some patty-pans with good pastry rolled very thin; grate two ounces of cheese and mix with it one ounce of warmed butter ; add salt and cayenne and the yolks of two eggs whisked till firm, and the beaten white of one egg, which must be put in the last thing. Half fill the pastry cases with the mixture and bake in a moderate oven till the cheese mixture is set and the pastry slightly colored. Sprinkle grated cheese and chopped parsley on each before serving.
LEMON TARTS.
Records on this page
Lemon Mince MeatSquash PieTutti Erutti PieRaisin PieRhubarb PieBanbury TartsCheese TartsLemon Tarts