San Rafael cook book, 1906

Line the baking plates with nice, rich crust. Steam a Hubbard squash, and when done pass it through a colander. For 2 pies, beat up 4 eggs, add 1 pint of squash, a little salt, 1 cup of sugar, 1 heaping teaspoon ginger, and % of a quart of milk. Bake until the mixture sets. 1 cup of cream in place of some of the milk is a great improvement. SQUASH PIES — Mrs. Geo. Rodden. Cream % cup of butter, beat in % cup of sugar, % teaspoon salt, % teaspoon ground mace, yolks of 3 eggs or 1 whole egg and the yolk of another beaten light, 2 tablespoons sherry wine, 1% cups, cooked and strained squash, and a large cup of rich creamy milk. This makes 1 pie. Line pan with rich plain or puff paste. SWEDISH APPLE CAKE— Miss A. Gordon. Roll out some rich pie paste, brush the edge with yolk of egg, and let it bake at a medium heat. Peel 6 apples, cut them into small pieces, and mix them with 1% ounces of sugar; cook until quite soft; mix with them % ounce of finely shredded orange peel, and the same of burnt almonds; add a little cinnamon and some grated lemon, and spread this mixture upon the paste. Beat up the whites of 2 eggs to snow. Mix in 2i/^ ounces of sugar, and put this into a conical, rolled paper bag; squeeze a network as well as a wreath-like edge on the cake; dust it with sugar, and put it into the oven until it is a pale golden color. ORANGE TARTLETS— Mrs. H. V. Robinson. 3 large fine oranges (juice of 3 and rind 1), 1 cup sugar, 2 dessertspoons butter, juice of % a lemon, 3 teaspoons cornstarch wet with lemon juice and 2 tablespoons of water, 1 egg; beat to a smooth cream and let it boil up, then pour into patty tins lined with crust, and bake. JESSIE TARTS — Mrs. Thos. S. Bonneau. Line gem tins with a rich pie crust, pinching up edges so that they will be as deep as possible, then fill them with the filling and bake in a moderately quick oven until brown and firm. Filling — Yolks of 4 eggs beaten with 1 cup of sugar, 4 tablespoons water, 1 tablespoon melted butter, 1 tablespoon vanilla extract, % cup desiccated coconut. BANBURY TARTS— Mrs. L. Hunt, Niles. From rich pastry cut circles 5 in. in diameter, wet % of the edge, put 2 teaspoons of the mixture on one side, fold the other over it and pinch the edges well together, making little scallops. Filling — 1 package of raisins and 1 piece of citron chopped together very fine, mix this thoroughly with a large cup of sugar and the juice of 4 lemons and the grated rind of 2 lemons. This will make about 27 or 28 tarts. COTTAGE CHEESE CAKE, ENGLISH— Mrs.Fronmuller. 2 cups cottage cheese, 4 eggs, 14 cup thick cream, % cup sugar, 1 cup dried currants, % cup candied peel, % teaspoon salt, juice and grated rind of 1 large lemon. Rub the cottage cheese through a fine sieve, add beaten eggs and other ingredients and mix thoroughly. Line patty pans with good rich pastry, fill % full with cheese mixture and bake 20 minutes in moderate oven. Serve cold. LEMON HONEY— Mrs. Fronmüller. % cup butter, 1 cup sugar, 3 eggs, juice of 2 large lemons and grated rind of 1. Melt butter in double boiler. Mix together lemons, sugar and well beaten eggs and add to butter. Cook until smooth and the consistency of honey. Sealed this will keep six months. Nice for lemon tartlets or layer cake. FIG PUFFS. — Miss Margaret Bremner. 1 pound figs cut in small pieces, 1 cup of water, % cup of sugar; boil the figs until tender; add the sugar while boiling; let cool; make a. good rich pie crust, roll out a piece, spread the figs on, then roll out another piece about the same size and thin, and turn over the figs cut in bars 1% Inches wide and 4 inches long; bake in a quick oven. These are very good. MINCE MEAT — Mrs. Carter P. Ppmeroy.