The Institute cook book

1 quart chopped apples 1/2 cup molasses 1/2 cup candied orange peel 1 cup sugar 1/2 cup candied lemon peel 1 teaspoon cinnamon 1/2 pound citron 1/2 teaspoon allspice Juice and grated rind of 1 lemon 1/2 teaspoon cloves Juice and grated rind of 1 orange 1 nutmeg, grated 21/2 cups sweet cider Let the meat simmer slowly in a covered kettle until tender; run through a meat chopper and mix with the suet, which has likewise been put through the chopper. Add the other ingredients in the order named, chopping the citron and orange and lemon peel before mixing. Put in a stone crock; cover and let stand several days to ripen. Bake in plain or half puff-paste and use pufl-paste for the top crust. WASHINGTON PIE 1/2 pound butter 1 glass sweet cider 1/2 pound sugar Grated rind of 1/2 lemon 5 eggs Little grated nutmeg 1/2 pound flour Raspberry jam Beat the butter and sugar to a cream ; add the yolks of the eggs, then the flour alternately with the beaten whites; last add the cider, nutmeg and lemon. Bake in two layers; fill with raspberry jam half an inch thick and sift sugar over the top. Serve for dessert, cut like pie. PASTRY AND PIES FamTo^Fou? HEALTH PIE A pie far more palatable and digestible than the ordinary American pie is made by using an earthen or porcelain baking dish and omitting the bottom crust. Fill the dish well with fruit and sugar; cover with paste and bake as usual. SHORT CAKE Puff-paste makes the finest short cake. Bake the crust in two rounds and arrange them in layers, buttering each and covering thickly with fruit, sugar and a little cinnamon if liked. Over the top layer of fruit spread whipped cream or a meringue made of the whites of two eggs and two tablespoons of granulated sugar. If the meringue is used, brown slightly in the oven. Serve cold with cream. Strawberries make the best short cake, but other berries and sliced peaches are also good. ECONOMICAL SHORT CAKE 2 cups flour 1 heaping teaspoon baking powder 1/2 teaspoon salt 1 tablespoon butter Milk Sift the dry ingredients; rub in the butter; add milk to make a soft dough. Roll out a half inch thick and bake in a hot oven. When cold, cut open, butter and spread with fruit and meringue as directed under Short Cake. Plannedfora PASTRY AND PIES Family of Four * "■*'' ■*•*•■■*■ PASTRY AND PIES p^^r^i"'" ■*— "^ Family of Four SANDWICHES AND SAVORIES SANDWICHES AND SAVORIES THE sandwich is coming into ever wider use, for school luncheons, picnics, simple luncheons at home, and light refreshments of all sorts. Like the salad, it is capable of almost infinite variety, and necessity is frequently the mother of invention. There are certain combinations, however, that are worth repeating many times, and these will lend to the resourceful housewife suggestions for others. MEAT SANDWICHES An infinite variety of meat sandwiches can be made — beef, lamb, chicken, ham, tongue, etc. The meat may be sliced thin and placed between buttered bread or minced and mixed with mustard, catsup. Mayonnaise or cooked salad dressing. MEAT FILLING FOR SANDWICHES 1 tablespoon butter Vi teaspoon salt 1 tablespoon flour Vi teaspoon mustard 1 cup milk Dash of red pepper Yolks of 2 eggs 1 tablespoon lemon juice 1 cup cold meat