The Worcester salt cook book

Sift flour with baking powder and salt*, Add sugar. Add rice to milk and beaten egg. Combine the two mixtures, add melted shortening and stir lightly. Bake in greased muffin tins in oven at 375 deg. F. for about fifteen to twenty minutes. Dates and raisins may be added. « Popovers (D) 1% cups flour 1 teaspoon Y¥, teaspoon salt* sugar 2 eggs lcup milk Mix the flour, salt* and sugar. Grad- ually add the milk and the well-beat- en eggs. Beat thoroughly. Have ready some small ramekins or muffin pans, well-greased and piping hot. Fill them about half full of the batter and bake in a hot oven 450 deg. F.) for twenty minutes. Lower to 350 deg. F. and bake fifteen to twenty minutes more. « Waffles (D) 114 cups flour lcup milk Y teaspoon salt* 2 eggs 3 teaspoons 1 tablespoon baking pow- shortening der 33 Mix the flour, salt* and baking pow- der, add the milk gradually, then the eggs beaten very light, and the melted shortening. Be sure that both sides of the waffle iron are hot. « Individual Coffee Cakes (D) Y% cup butter -lcup sugar 3 teaspoons baking pow- 2 eggs der 1% cups flour YY teaspoon salt* % cup milk Cream butter and sugar, add eggs slightly beaten, milk and dry ingre- dients, sifted together. Pour into but- tered muffin tins and bake in a mod- erately hot oven (400 deg. F.) for 15 minutes or until done. Cover with a frosting of 3 tablespoons sugar, 1 tablespoon cinnamon, 2 to 4 table- spoons. ground nuts, and serve hot with coffee. The frosting may be sprinkled on the dough just before baking. THE AMERICAN DESSERT -- PIE General Rules for Pastry CX) 1. The flour used should be a fine, soft, starchy flour. 2. Any good shortening may be used. 3. Ingredients and utensils must be cold. , 4,’ Handle pastry as little and as light- ly as possible. 5. Chill pastry when possible before shaping into pies. « Plain Pastry (*) 14% cups pastry ¥, teaspoon salt* our ¥% cup shorten- ’% teaspoon ing baking pow- Cold water der Sift together the flour, baking pow- der and salt*. Cut shortening into the flour, using two knives or a pastry blender until flour-fat particles are about the size of a navy bean. Add cold water to make a stiff dough. Chill pastry for 1 hour if possible. * Worcester Salt « Lemon Pie (D) lcup sugar 1 tablespoon 3 tablespoons melted butter flour lcup boiling 1 lemon water 3 eggs 3 to 6 table- ¥, teaspoon salt* spoons sugar, for meringue Mix flour, sugar and salt*, and add boiling water gradually, stirring con- stantly. Add butter and grated rind of the lemon and cook fifteen min- utes over hot water. Add lemon juice and beaten yolks of eggs, stirring the eggs in quickly. Take from the fire, cool, and turn into a baked crust. Cover with a meringue made from the stiffly beaten egg whites and sugar. Brown in a slow oven (300-350 deg. F.). This mixture may also be baked in an uncooked crust. « Rhubarb Meringue Pie () | 2cups diced rhubarb 2 tablespoons our Y, teaspoon salt* 34 cup sugar lcup milk 1 teaspoon 2 eggs lemon juice Pastry 4 teaspoon Y, cup sugar vanilla Stew rhubarb and % cup sugar until soft. Cool, add milk and beaten eggs with sugar, flour, vanilla and salt*. Add lemon juice. Pour into pastry lined pie plate and bake in a hot oven of 450° F. for 10 min., then in a slow oven of 325° F. for 30 min. Cover with meringue (made with two stiffly beaten egg whites and 4 tablespoons powdered sugar). Bake in a slow oven of 300° F. for 30 min- utes. « Custard Pie (D) 2 or 3 eggs or 4 % teaspoon cin- to 6 yolks namon or Y cup sugar nutmeg