Twentieth century home cook book

SOME EVERYDAY PIES. VI. TARTS AND TART CRUSTS. VII. FRUIT SHORTCAKE VIII, PUD- DINGS AND THEIB SAUCES. IX. DEVONSHIRE CREAM. X. ENGLISH PLUM PUDDING. XI. OATMEAL PUDDING OR PORRIDGE. XII. FOUR PUDDINGS OF POTATOES. XIII. I!1!(JWX BETTY. XIV. SOME GOOD PUDDINGS. XV. DUMPLINGS. XVI. A HEN'S NEST AND THE SAUCE. XVII. FRUIT PUDDINGS. XVIII. PUDDINGS OF GRAIN. XIX. MISCELLANEOUS PUDDINGS. XX. CUSTARDS AND CREAMS-FROZEN CUSTARD. I. Digestible Pastry. |feipINE Puff Paste. — To make fine puff paste take one pound of flour, half a iMi pound of butter and half a pound of lard. Cut the hard butter and lard in thin ll' shelly pieces through the cold sifted flour. Mix the whole with enough icewater to make it roll easily. There must be no kneading, and the warm hands should come as little in contact with the dough as possible. Plain Paste. — This may be made with rather less butter and lard than the above. Mix all together, roll out into thin sheets and fold over and over into a roll. Cut from the end of this for your crust, and roll out to a proper thickness. German Puff Paste. — Take one pound of butter and one of flour. Mix the butter into one-half of the flour, using a knife; mix the remainder of the flour with the volk of one egg and half a cup of milk ; no salt; roll it out and divide it into four parts. Then divide the other portion in four parts; roll out one of the quarters without shortening; place one of the quarters, which has the butter in, on it, and fold over; then roll out; repeat this three times; do the same with the other quarters. This is enouo-h for eight pies, for covers ; the under crust can be made of the followino- : Three cups flour, one cup lard, one-half cup butter, one-half cup water ; stir lightly with a knife. II. Pies for Dyspeptics. Some persons will eat pies, when they know they disagree with them. If so, let them stick to the pies mentioned in this section, and if they must eat the crust, let it be made by taking equal quantities of Graham and white flour, wet with thin sweet cream, bake in a hot oven, as common pie-crust. Or take a piece of bread dough, after it has risen, and roll in a small piece of butter; roll out as pie-crust. Pumpkin Pie. — Stew, sift, add as much boiling milk as will make it about onethird thicker than for common pumpkin pie ; sweeten with sugar or molasses, bake in [25] a hot oven. Or add rolled cracker or flour to the sifted pumpkin ; add milk to the thickness of common pumpkin pie. Squash and sweet-potato pies are made in the same way. Peach Pie. — Take small juicy peaches ; fill the pie-disli : sprinkle sugar, a little flour, a tablcspoonful of water; cover, and bake one hour. Cranberry Pie. — Stew the cranberries, strain through a sieve, add sugar; bake on under crust. Apple Pie.— This is made in the same way as cranberry pie, with cream crust. None of these will hurt weak stomachs if moderately indulged in. III. Mince Pies. Everybody likes mince pie. The mince-meat is generally made in quantities to last five or six weeks, and is used as wanted. If it is to be rich in fruit, add to the raisins (which should be stoned and choj^ped) a few Zaute currants and some citron sliced thin. The following are good formulas for preparing the filling for the pies: Pies with Cider. — Three pounds of good beef, lean and fat together; nine quarts of green apples scalloped pie-plate. quartered; three pounds of good raisins; nine cups of good hard cider, or five cups of good vinegar and four cups of water; six pounds of sugar, or twelve cups pressed full and rounded; one and one-half cups suet cut fine, or the same of butter ; one and a half ounces of cinnamon and three-fourths ounce of cloves ground together. Put all into a kettle and simmer until well heated through, then pack into a jar for use.