The Worcester salt cook book

Scald the pineapple. Mix cornstarch, salt* and sugar, and stir into the pine- apple. Stir and cock ten minutes. Add lemon juice and beaten yolks slowly. Cover and let cook five minutes. When cool, turn into baked crust, and cover with whipped cream or a me- ringue made from the whites of the eggs. « Strawberry Meringue Pie 1 pint fresh Ys teaspoon salt* sweetened lcup powdered strawberries sugar Whites of 3 Baked pie crust eggs Vanilla Beat the whites of the eggs with the salt* until stiff. Beat in the sugar, and flavor with a few drops of vanilla. Drain the berries carefully, and fold into the meringue. Turn into the baked pie crust and brown in a mod- erate oven (about 30 minutes). Serve as soon as cool. « Cream Pie (D) lcup hot milk 2egg yolks or 1 tablespoon 1 whole egg corn starch 1 teaspoon %eup sugar vanilla ¥, teaspoon salt* Scald the milk. Mix the corn starch, sugar and salt* and add hot milk, slowly. Cook 20 minutes over hot wa- ter. Beat the egg yolks and add slow- ly, stirring rapidly. Cool and add va- nilla. Put into a baked crust. If egg yolks are used instead of whole egg, make a meringue of the 2 egg whites and 2 tablespoons powdered sugar. Brown in oven. If the whole egg is used, top with whipped cream just before serving. To make banana cream pie, slice fruit in bottom of baked crust and cover with the pie filling. Top with either meringue or whipped cream. * Worcester Salt « Mince Meat Tarts a la Mode (D) 2 pounds lean 2 pounds beef raisins 1 pound 1 nutmeg chopped suet 4 teaspoon 4 pounds tart ground mace apples 2 oranges 3 pounds sugar 2 lemons 3 pounds cur- ¥% pound citron rants 1 tablespoon salt* Stew the beef in very little water un- til quite tender, cool and chop as fine as possible. Add the beef suet, chopped fine, and pared, cored and chopped apples, the sugar, currants, raisins, spices, orange and lemon juice, the grated rind of the oranges and one lemon, chopped citron and salt*. Mix thoroughly. Cook one hour. Pack in a stone jar and keep in a cold place. The mince meat should be thoroughly stirred each time any is taken out and occasionally moistened with a little grape juice or orange juice. Cut plain pastry to fit muffin tins, fill with mince meat, cover with top crust and bake in a hot oven (400 to 450 deg. F.). On top of each tart, serve ice cream. FAVORITE CAKES, COOKIES AND ICINGS « Two-Egg Cake (*) % cup shortening 214 teaspooics 1 cup sugar baking pow- 2 eggs der 1%4 cups pastry ¥% teaspoon salt* flour 1% teaspoon ¥% cup milk vanilla Cream the shortening and add sugar gradually while creaming. Add beat- en eggs and beat well until thorough- ly blended. Sift dry ingredients to- gether. Mix flavoring with the milk and add alternately with sifted dry in- gredients to sugar mixture. Eggs may be separated if desired, in which case add beaten yolks to sugar and short- ening, and fold in stiffly beaten egg- 36 whites last. Pour into 2 greased and floured layer cake pans and bake in. a moderate oven of 375 deg. F. for 25 minutes. This may be baked in a greased and floured loaf pan for 50 to 60 minutes at 350 deg. F. or in greased and floured cup cake tins at 375 deg. F. for 30 minutes. Frost with any desired icing. White Cake: Increase pastry flour in above recipe to 2 cups, decrease bak- ing powder to 2 teaspoons, and add three beaten egg whites last. Omit egg yolks, or whole eggs as given above. Use 1 teaspoon of vanilla. Gold Cake: Decrease sugar to % cup, and use 6 egg yolks instead of two whole eggs. Decrease baking powder to 2 teaspoons. The method of procedure for white or gold cake is the same as for the basic two-egg cake. « Ginger Bread (*) % cup butter 2 teaspoons cin- VY, cup sugar namon legg, beaten 1 teaspoon ’% cup molasses ginger 12 cup sour milk 1%, cups flour \ teaspoon