Dora's cook book

One cup sugar, one cup butter, one cup milk, three eggs ; flavor with vanilla. BRANDY SAUCE (HARD). One half cup butter, two cups powdered sugar, one wine-glass brandy, one tablespoonful mixed spice. Warm the butter very slightly, work in the sugar, and, when this is done, light the brandy and spice. Beat hard— shape into a mound, and set in a cool place until wanted. IMPERIAL ORANGE SAUCE. Put into a saucepan one cupful of sugar, half a cupful of boiling water and the grated rind of an orange. Boil the mixture rapidly for ten minutes. Do not stir it during this period, beat the yolks of eight eggs until they are thick and light. Pour the eggs into the boiling water at the end of the ten minutes, and cook the sauce six minutes longer, beating all the while with an egg-beater. Gradually add a gill of orange juice, and cook two minutes more. Take from the stove and beat for two minutes and it will be ready for use. ~ RUM SAUCE. One and one-half pints of water, one whole lemon, one teaspoonful of cloves, six tablespoonfuls of brown sugar, a little cinnaman ; boil for ten minutes, then strain it and add one half-glass of rum. WHIPPED CREAM SAUCE. Whip a pint of thick sweet cream, add the beaten whites of two eggs, sweeten to taste; place pudding in centre of dish, and surround with the sauce. PLUM PUDDING SAUCE. The yolks of three eggs, one tablespoonful of powdered sugar, one gill of milk, a very little grated lemon rind, and PUDDING SAUCES. 167 two wineglassfuls of brandy. Separate the yolks, from the whites of three eggs, and put the former into a stewpan ; add the sugar, milk and grated lemon-rind, and stir over the fire until the mixture thickens, but do not allow it to boil. Put in the brandy; let the sauce stand by the side of the fire to get quite hot; keep stirring it, and serve in a sauceboat or tureen. Pies, Tarts, and Pastry. PASTRY. Butter or lard should be sweet, fresh and solid. When freshly made butter cannot be had, work well two or three times in cuol fresh water. To prevent the juice of pies from soaking into the under crust, beat an egg well, and with a feather dipped into the egg, rub over the crust before filling the pies. When using green fruit which requires the juice to be thickened, fill the lower crust, sprinkle cornstarch evenly over, and put on the upper crust. This prevents the juice from running over, and when cold forms a jelly. Never fill pies until just before putting them into the oven. Just before putting on the upper crust, wet the rim of the lower, with a thick paste of flour and water, or egg and flour, and press the two crusts firmly together ; this will prevent that bane of all pastry cooks—a burnt pie. Bake fruit pies in a moderate oven, having a better heat at the bottom than at the top of the oven, or the lower crust will be soggy. FLAKE PIE CRUST. One-half cup lard to a pint of flour ; rub well together ; take water sufficient to make a dough (not too stiff); roll out and spread with butter ; fold over evenly and make a an eps CORN ns alia ne ott ah tsa. Nee dale wr ani, Pe ‘ RRs ON ane an A ana? - PIES,- TARTS, AND PASTRY. — -169 aye ~ second ford in the opposite dincction roll out again, being careful not to squeeze the butter any Ps / PIE CRUST. One heaping teaspoon of baking powder, two quarts of — flour, one cup of lard, two cups of water, a pinch of salt, Mix well together. “PUFF PIE CRUST. One pound flour, one-half pound lard, one-half pound butter. Cut lard and butter together; rub one-third ot the shortening in the flour and wet with one ege beaten with enough cold water to make a dough the same consistency of the shortening, according to the weather. Roll the remainder of the shortening into the crust and set in a cool place until thoroughly chilled. CHICKEN PIE CRUST.