Orange Tarts. Needed: Oranges, sugar, puff-paste✪ Orange Tarts.
Pare some oranges very thin, soak them in water for three
days, changing the water frequently. Boil them until soft.
When cold, cut a thick slice from the top and bottom, and
the rest in thin slices; line tart dishes with puff paste, and
fill them with layers of sugar and orange alternately.
Sand Tarts. Cream together one pound of brown sugar
and half a pound of butter. Beat the yolks of three eggs
very light, and add butter and sugar; sift one pound of
flour in dry state with two teaspoonfuls of baking powder,
mix with the eggs, butter and sugar until a paste firm
enough to roll has been formed. Roll out thin and cut into
Pies
i6i
squares; spread the whites of the eggs over the top; sift
over this granulated sugar and crown with half a pound of
blanched almonds✪ Sand Tarts, rolled and spread over the surface.
Bake in a quick oven.
Neapolitaiues. Make enough puff paste for a pie✪ Neapolitaiues;
roll into a sheet half an inch thick and cut into strips three
inches by one and one-half. Bake in a quick oven. When
cold, spread with jam or jelly half the strips, and stick the
others over in pairs with jelly between. Cover with
frosting.
Rhubarb Pie. Pour boiling water over two teacupfuls
of chopped rhubarb, drain off the water
after four or five minutes, and mix with the
rhubarb a teacupful of sugar, the yolk of an
^Z%i ^ piece of butter and a tablespoonful
of flour, moistening the whole with three
tablespoonfuls of water✪ Rhubarb Pie. Bake with the
lower crust only, and make a meringue of
the white of the %gg with three table-
spoonfuls of sugar ; spread over the top of
Rhubarb. the pie, and return to the oven to brown.
U
PICKLES AND PRESERVES
Cucumber Pickles. Take two hundred cucumbers
rather under medium size; wash and put in a stone jar. Put
in a porcelain or granite kettle, two gallons of good cider
vinegar, one cupful of salt, eight ounces of horseradish,
two ounces of alum, one ounce of mustard, one ounce of
allspice, and one ounce of cloves✪ Cucumber Pickles; heat all together boiling
hot, and pour over with green horseradish or cabbage leaves.
In a week's time drain off the vinegar, scald, and put back
on the pickles, then cover with a flannel cloth.
Ripe Cucumber Pickles. Pare and cut the cucumbers,
and scrape out the seeds. Put the pieces in a stone jar, and
cover with salt and water, not too strong; let stand for a day
or two, changing the water once or twice; takeout, and
drain; then let stand in fresh water for a few hours; then
boil them in vinegar until tender; skim out carefully, and
put in a stone jar. Make a syrup of one quart of vinegar,
four pounds of sugar, one ounce of cassia buds, and a table-
spoonful of ground cinnamon ; boil until the syrup is clear, and
pour over the cucumbers. This amount of syrup is enough
for three quarts of the cucumbers after they are boiled.
Chow Chow. Chop one peck of green tomatoes fine.
Sprinkle a large cupful of salt over them, and let stand over
162
Pickles and Preserves 163
Page 93 · 5 recipe records on this page
Presented as published in 1894. 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
Orange Tarts. Needed: Oranges, sugar, puff-paste. Pare some oranges very thin, soak them in water for three days, changing the water frequently. Boil them until soft. When cold, cut a thick slice from the top and bottom, and the rest in thin slices; line tart dishes with puff paste, and fill them with layers of sugar and orange alternately.
Sand Tarts. Cream together one pound of brown sugar and half a pound of butter. Beat the yolks of three eggs very light, and add butter and sugar; sift one pound of flour in dry state with two teaspoonfuls of baking powder, mix with the eggs, butter and sugar until a paste firm enough to roll has been formed. Roll out thin and cut into
Pies
squares; spread the whites of the eggs over the top; sift over this granulated sugar and crown with half a pound of blanched almonds, rolled and spread over the surface. Bake in a quick oven.
Neapolitaines. Make enough puff paste for a pie; roll into a sheet half an inch thick and cut into strips three inches by one and one-half. Bake in a quick oven. When cold, spread with jam or jelly half the strips, and stick the others over in pairs with jelly between. Cover with frosting.
Rhubarb Pie. Pour boiling water over two teacupfuls of chopped rhubarb, drain off the water after four or five minutes, and mix with the rhubarb a teacupful of sugar, the yolk of an egg, a piece of butter and a tablespoonful of flour, moistening the whole with three tablespoonfuls of water. Bake with the lower crust only, and make a meringue of the white of the %gg with three tablespoonfuls of sugar ; spread over the top of Rhubarb. the pie, and return to the oven to brown.
PICKLES AND PRESERVES
Cucumber Pickles. Take two hundred cucumbers rather under medium size; wash and put in a stone jar. Put in a porcelain or granite kettle, two gallons of good cider vinegar, one cupful of salt, eight ounces of horseradish, two ounces of alum, one ounce of mustard, one ounce of allspice, and one ounce of cloves; heat all together boiling hot, and pour over with green horseradish or cabbage leaves. In a week's time drain off the vinegar, scald, and put back on the pickles, then cover with a flannel cloth.
Ripe Cucumber Pickles. Pare and cut the cucumbers, and scrape out the seeds. Put the pieces in a stone jar, and cover with salt and water, not too strong; let stand for a day or two, changing the water once or twice; takeout, and drain; then let stand in fresh water for a few hours; then boil them in vinegar until tender; skim out carefully, and put in a stone jar. Make a syrup of one quart of vinegar, four pounds of sugar, one ounce of cassia buds, and a tablespoonful of ground cinnamon ; boil until the syrup is clear, and pour over the cucumbers. This amount of syrup is enough for three quarts of the cucumbers after they are boiled.
Chow Chow. Chop one peck of green tomatoes fine. Sprinkle a large cupful of salt over them, and let stand over
Pickles and Preserves 163
Records on this page
Orange TartsSand TartsNeapolitaiuesRhubarb PieCucumber Pickles