Dora's cook book

Peel the apples, slice them thin, pour a little molasses — : and ‘sprinkle some sugar over them, grate in some nut- ' meg, and put a small piece of butter on the top. Bi r ‘ ‘ “4 <i ty » - % Yue u ¥ w in . i¢ be 1 as ns sy A seis. ‘ B: 7 ‘ a i , pies , : Meade TR 85 { ; ‘ ‘ meas Ble Rai bit 2 Ee ie Le Pe a Se ae Ns saat tid ore RY ey: sie) kat Rada PAV Mi Bos ls Tue ae ey LSPA Pb ie cc ON Pal be, Meter oN on Ne a Mega a Ce Hake a dS ds a a “Wee x Hips Me Val dco eels * iJ BO ne ee O82 oh + DORA'S COOK BOOK, #22 7% 1) ee CREAM TARTS. Make a rich, brittle crust, with which cover your patty-pans, smoothing off the edges nicely, and bake well. While these “shells” are cooling, take one cup (more or less according to the number of tarts you want) of perfectly sweet and fresh cream, skimmed free of milk; put this into a deep dish, and whip it to a thick, stiff froth, add a heaping tablespoonful of powdered sugar, flavor with vanilla. Fill the cold shells with this, and set in a cool place till tea is ready. STRAWBERRY TARTS. Take a pint of fresh strawberries, remove the hulls, and pass them through a fine sieve; add a quarter of a pound of powdered and sifted loaf ‘sugar, whisk thoroughly eight fresh eggs, and mix with the sugar and fruit. Then line some patty-pans with fine puff paste, and put in the centre of each a little fruit, leaving space all round for _the paste to rise. Bake in a brisk oven for about ten minutes. CRANBERRY TARTS. One cup of lard, one tablespoon of sugar, three tablespoons of water, and the white of one egg; mix together with sufficient flour to make it roll out easily, and cut in small circles, placing a roll of crust around each one for a rim. Fill with cranberry sauce and cover with another round piece in which three holes have been cut, and then bake. ye eae | ‘wid eet Dg Ss Se oy ee NIC Oe See a Wee 1A arc Le at a, i) dante i at sa SOIR AE ong Zc te WGN ao UOC aoe en ee aa ype, at ks iy hIN eT Morey Chae Re a SRA) eR Wh tat Page See an Re ore ae * a lea As Doe ON ao ae VRE ae ts ES oy ‘Fie Goat f “ . bane a as ek ae ie) j 1 of “i G i : tN ; y { iit 8 ABTHS. TARTS AND PASTRES — 0° 188 oes ORANGE PIE. Grated rind and juice of two oranges, four eggs, four tablespoonfuls sugar and one of butter ; cream the butter and sugar, add the beaten eggs, the rind and juice of the oranges, and lastly the whites beaten to a froth, and mixed in lightly. Bake with under crust. CRUMB PIE. Soak one cup bread crumbs half an hour, add three tablespoonfuls sugar, one teaspoonful butter, one half cup water, a little vinegar and nutmeg to suit the taste. Bake with two crusts. PRESERVE PUFFS. Roll out puff paste very thin, cut into round pieces and lay jam on each, fold over the paste, wet edges with white of an egg and close them; lay them on a baking © sheet and ice them. Bake fifteen minutes. TART SHELLS, Roll out thin a nice puff paste, cut into round pieces with a biscuit cutter; with a wine glass cut out the centre of two out of three of these, lay the rings thus made on ~ f the third and bake immediately. COMBINATION PIE. Fill a.bottom crust with cranberries, sweeten well and 7 dredge with flour, when baked pour over it a sponge ye ABE. _ poRA’S COOK BOOK. Vay Ae ee u oy. Se aan be aia ah cst ahi , args eee x batter made as follows :—Three eggs, one cup sugar, one cup flour, two tablespoonfuls water, two teaspoonfuls baking powder; return to oven and brown slightly. This sufficient for two pies. : BREAD CRUMBS FOR PASTRY. Many puddings that are commonly baked in a crust, such as cocoanut, apple and lemon, are equally as good and more wholesome, made by strewing grated bread _ erumbs over a buttered pie plate or pudding dish to the usual depth of crust, pour in the pudding, strew another. _ layer of bread crumbs over the top, and bake.