Fruit recipes

When cream is soured, but not old enough to be strong (although it may be very thick), it may be used in several ways for dressing: (1.) Rub smooth the yolks of four hardboiled eggs, adding gradually five tablespoons of sour, thick cream. Thin and flavour this with lemon or wild orange juice or tarragon vinegar. (2.) Mix smooth in a cup of sour cream a tablespoon of flour. Have heating three tablespoons of lemon juice or vinegar, and two of butter, one-half teaspoon each of sugar and mustard, and pinch of cayenne or paprika. Mix cream and flour in this and cook three minutes, stirring the while. Just before removing from fire add the stiff whipped whites of two eggs. Remove and cool. (3.) Thick, fresh, sour cream may be used uncooked, with lemon juice or a thick syrup or cordial flavouring. Just before serving the whipped whites of two eggs may be added, but this cannot stand long and the egg is not necessary. SIMPLE BISCUIT DOUGH Sift one teaspoon of salt and two (rounding) of baking powder through one quart of flour and rub into the whole one heaping tablespoon of shortening. In the centre pour gradually one pint of sweet milk, or part milk and part water, making a soft dough with as little mixing as possible. Roll out; cut and bake quickly. DROP BISCUIT OR SCONES Where drop biscuit or scones are wished drop the dough by the spoonful (size desired) on to well greased pan— instead of rolling out—while the dough is yet not in the smooth, harder condition required for rolling and cutting. SHORT-CAKE (Plain) To each pint of flour allow one dessertspoon of shortening (or one tablespoon if a richer dough is preferred), one dessertspoon of sugar, one heaping teaspoon baking powder, and a half teaspoon of salt. Roll out and bake in two sheets (either round or square tins), and bake about twenty minutes in a rather quick oven. Separate the sheets with a fork and pour or spread over them the prepared fruit. ‘Or the dough may be rolled thinner, buttered, and folded over so that the sheets may be opened more readily. ‘For further directions see Strawberry Shortcake.) PASTRY FOR PIES AND TARTS 1. Potato Paste (Without Shortening) To three-fourths pint very mealy potatoes add a half teaspoon salt and sufficient flour to make quite stiff. Soften this with cream sufficiently to roll out easily. Bake quickly. 2. Oatmeal Paste (Without Shortening) Scald two cups fine oatmeal with one cup boiling water, mixing thoroughly. Roll thin and line pie-tins, then bake lightly before filling with pie mixture. 3. Pastry Made with Cream One and three-fourths pints flour in which has been sifted a half teaspoon each of baking powder and salt. Mix into this quickly one cup of cream, rolling thin the resulting dough. Spread on this one dessertspoon of butter; fold over and roll out again. 4. Bread Dough Paste Roll shavings of butter in bread dough, rolling out and spreading it three times. 5. Plain Pastry with Shortening With three cups flour sift one teaspoon salt and one-half teaspoon baking powder. Rub or cut into this three-fourths cup of shortening. Moisten with ice water just enough to bind together and roll out. Fine-chopped, fresh beef suet may be used: one-half cupful to each cup of flour. Make a funnel of stiff white paper and insert in top crust with covered fruit pies and the juice will not run out at the edges. (Where the lower crust is baked before adding the tart or pie ‘‘filling’’ or the under crust is omitted, pies and tarts may be light, flaky, and digestible as well as delicious and few need be debarred their old-fashioned delights.) EGGLESS CAKE