Dora's cook book

Pa pita MSR MIAME re Maln cs oe heratoath eceed Fee i set a Donagt Sead oe nyt SE NS Pee al re Cut Selassie as te Soe net one ay Re ae Fh Rs ora tg : ct Daye: ie 5 (ee Ne ze ame ae 5 < ag § PORE coed EL Berar th ae PORES COOK BOOK. - : add a cup of sugar, the yolks of two eggs and a little salt, a teaspoon of vanilland bake in a shallow tin lined with rich crust. When done beat the whites of the eggs with powdered sugar for the top, and brown it in the oven. » ; RICH PIE. | a One cup rice, one quart boiling water, boil it until very _ soft ; remove it from the fire and add one quart, of milk, _a teaspoon of salt, five beaten eggs, a teaspoon of sifted nutmeg, sugar to taste ; and bake in deep pie-plates with an under crust and rim of pastry. ONE CRUST APPLE PIE. Line your plate with pastry, then quarter your apples ; fill your plate with them, sweeten with sugar, and bake until tender ; take out of the oven ; beat the whites of two eggs to a stiff froth, sweeten with one teaspoon powdered sugar, one-half teaspoon sifted nutmeg, spread it over the pie, place it in the oven again and brown lightly. | CREAM PIE NO. 1. One quart milk, two tablespoons flour, three tablespoons sugar, two tablespoons butter, three eggs; flavor to taste, bake with lower crust; beat . the whites to a froth, and put in a little sugar, spread on and let it brown. CREAM PIE NO. 2. One cup sugar, one egg, piece of butter size of an egg, one teaspoon soda dissolved in a cup of sweet milk ; add eas ame gel Pea PTRS, TARTS, AND PASTRY. 77 | -. to this, when mixed together, two teaspoons cream of tarter rubbed in three eups of flour, and bake in three jelly tins. | “ , | THE CREAM FOR THE INSIDE. | One and one-half cups milk, when boiling add seven teaspoons corn-starch wet with cold milk ; let it scald a moment, then add two well beaten eggs, flour and sweeten to taste. Split the cakes when cold, spread them with the cream, and put together again like jelly cake. CREAM PIE NO, 3. To one pint milk, put two tablespoonfuls of corn-starch, two tablespoons of sugar, one egg, a pinch of salt ; flavor to taste, and bake in a rich crust. IRISH POTATO PIE. One pound mashed potato pressed through a coarse sieve, two cups sugar, one-half pound butter beaten together, six eggs well beaten, one lemon, juice and rind, one teaspoon mace, one nutmeg. Bake without top crust. PUMPKIN PIE WITHOUT EGGS. One quart of boiling milk, two soaa crackers rolled fine, » Put to the boiling milk, two cups of strained boiled pumpkin, one cup sugar, a little salt and ginger. PINE-APPULE PIE. ‘ One cup sugar, one-half cup butter, five eggs, one cup _ sweet cream, one grated pine-apple. Beat butter and _ ate el Wt “DORA’S COOK BOOK, Bis : iC ae a a ae z ~ sugar to a cream, add the well beaten yolks of the eggs, then és the pine-apple and cream,* and lastly, the beaten whites AF pies. _-whipped up lightly. Bake with one crust. GRAPE PIE. Pop the pulps out of the skins into one vessel, and put | : the skins in another. Then simmer the pulp a little and run it through a colander to separate the seeds. Then put the skins and pulp together and they are ready for the RASPBERRY JELLY PIE. One cup jelly, two cups sugar, four eggs, one-half cup butter; cream the sugar and butter; beat the yolks of the egos until very light, mix with the sugar and butter, then the whites, last, the jelly. Bake three-fourths of an hour. Grate the rind of two lemons, then cut up the pulp, and mix it with the grated rind, the yolks of four well beat- en eggs, one cup sugar, one cup of water, two tablespoon- Fao Yo tr fuls flour ; put this mixture ontwo plates lined with paste, and bake till done. Take the whites and beat them with | four tablespoonstul powdered sugar till it can be cut