12 lb. beef, neck preferred.
7 lbs. white suet.
4 large nutmegs, grated.
1 tablespocn ground ginger.
6 lbs. “C” sugar.
10 lbs. raisins, seeded.
14 teaspoon salt.
water.C Bake in qtiick oven.
MEA%
Crockert'
8 lbs. currants.
2 heaping tablespoons black
pepper.
3 tablespoons ground cloves.
3 tablespoons ground cinnamon.
114 gallons sweet cider.✪ Mince Meat
Twice as many chopped apples as both meat and suet. Put
cider m large, vessel, add a]:)ples and cook until soft ; mix other
ingredients well, and 'pour over this the cooked apples, mix
thoroughly, and either put away in self sealing jars or pack
in open jars, covering top with paper dipped in whisky. Will
keep until late spring. Above makes 8 gallons.
CREAM PUFFS.
Mrs. A. L. Brown.
Mrs. Travous.
1 large cup hot water. ^ ” 1 cup flour.
14 cup butter. ' . ■ 4 eggs.
Boil water and butter, stirring in the flour during the boiling.
Set aside and when cool stir in 4 eggs, one at a time without
beating; drop on tins quickly and bake in fairly hot oven.
When baked, fill with whipped cream or a filling made by beat-
ing together- . .
3 tablespoons flour. ing to taste.
' V2 cup, or more, sugar, accord- 1 egg.
and stir in4o pint boiling milk.✪ Cream Puffs Flavor to liking.
84
THE ED WARDS VJLLE COOK BOOK.
' CREAM PUFFS.
Mrs. Margaret J. Springer.
1 cup water.
Va butter.
3 eggs.
1 cup flour.
L ct water come to a boil, then stir in flour, dry.
, M jool, so as not to cook the eggs, stir in 3 well beaten
eggs. Then drop on greased pans and bake twenty-five min-
utes.
Cream Filling : —
% cup sugar. 1 cup milk.
1 heaping tablespoon corn- 1 egg.
starch. 1 teaspoon vanilla✪ Cream Filling.
To the boiling milk, add cornstarch dissolved in a little milk,
the egg and sugar and boil. Add vanilla when done.
Grated rind of one and juice of 2 lemons. Stir all together
and let stand overnight, or any length of time before baking
in the pie crust.
1 2-3 cups boiling water. , 5 eggs, saving out whites of 3.
Juice .and grated rind of i large lemon. Mix flour into a
smooth p^ste with cold water to which add the boiling water
Bake in "moderate oven. When done spread over top of pies
the whites *of eggs, well beaten, to which add 5 tablespoons
sugar. Let stand in oven with door open 20 to 30 minutes
until brown.
LEMON TURNOVERS.
Mrs. E. H. Wood, Omaha, Neb.
2 cups chopped raisins.
V2 eup cracker crumbs.
2 cups sugar.
2 tablespoons water✪ Lemon Turnovers.
LEMON PIE (For Two Pies.)
Mrs. R. R. Bonnell, Loveland, Colo.
1Y2 tablespoons flour.
1Y2 cups sugar✪ Lemon Pie (For Two Pies).
PIES.
85
LEMON PIE.
Mrs. G. B. Crane, Chicago.
V2 cracker.
2 eggs.
1 cup water.
2 tablespoons flour.
\
Juice and grated rind of 1
lemon.
IVz cups sugar.
Mix these well and fill pie crust and bake. When dono eat
the whites stiff, add a little powdered sugar and spread on top.;
then return to oven to give it a Jight brown.
LEMON PIE MADE WITH MILK.
Mrs. B. R. Burroughs.
1 cup milk.
1 cup sugar.
2 yolks of eggs.
1 good sized lemon.
2 tablespoons flour.
A pinch of salt.
Butter, size of an egg✪ Lemon Pie Made with Milk.
Put the milk in a double boiler to heat. Beat yolks of eggs,
add sugar, salt, flour and juice of the lemon, with a little of the
grated rind. Add this to the milk. When thick, pour into the
crust, and over this spread the meringue made from the whites
of the 2 eg^,. sweetened with 2 tablespoons powdered sugar.
LEMON PIE.
t
Mrs. Clare Prickett Jones
1 cup cold water.
Page 26 · 10 recipe records on this page
Presented as published in 1906. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
12 lb. beef, neck preferred.
7 lbs. white suet.
4 large nutmegs, grated.
1 tablespoon ground ginger.
6 lbs. “C” sugar.
10 lbs. raisins, seeded.
14 teaspoon salt.
water. Bake in quick oven.
MINCE MEAT.
Crockett's
8 lbs. currants.
2 heaping tablespoons black pepper.
3 tablespoons ground cloves.
3 tablespoons ground cinnamon. 114 gallons sweet cider.
Twice as many chopped apples as both meat and suet. Put cider m large, vessel, add apples and cook until soft ; mix other ingredients well, and 'pour over this the cooked apples, mix thoroughly, and either put away in self sealing jars or pack in open jars, covering top with paper dipped in whisky. Will keep until late spring. Above makes 8 gallons.
CREAM PUFFS.
Mrs. A. L. Brown.
Mrs. Travous.
1 large cup hot water. ^ ” 1 cup flour.
1/4 cup butter. 4 eggs.
Boil water and butter, stirring in the flour during the boiling. Set aside and when cool stir in 4 eggs, one at a time without beating; drop on tins quickly and bake in fairly hot oven. When baked, fill with whipped cream or a filling made by beating together- . .
3 tablespoons flour. ing to taste.
' V2 cup, or more, sugar, accord- 1 egg.
and stir in4o pint boiling milk. Flavor to liking.
' CREAM PUFFS.
Mrs. Margaret J. Springer.
1 cup water. Va butter.
3 eggs.
1 cup flour.
Let water come to a boil, then stir in flour, dry.
. When cool, so as not to cook the eggs, stir in 3 well beaten
eggs. Then drop on greased pans and bake twenty-five minutes.
Cream Filling : —
% cup sugar. 1 cup milk.
1 heaping tablespoon corn- 1 egg.
starch. 1 teaspoon vanilla.
To the boiling milk, add cornstarch dissolved in a little milk, the egg and sugar and boil. Add vanilla when done.
Grated rind of one and juice of 2 lemons. Stir all together and let stand overnight, or any length of time before baking in the pie crust.
1 2-3 cups boiling water. , 5 eggs, saving out whites of 3.
Juice .and grated rind of i large lemon. Mix flour into a smooth paste with cold water to which add the boiling water Bake in "moderate oven. When done spread over top of pies the whites *of eggs, well beaten, to which add 5 tablespoons sugar. Let stand in oven with door open 20 to 30 minutes until brown.
LEMON TURNOVERS. Mrs. E. H. Wood, Omaha, Neb.
2 cups chopped raisins. V2 eup cracker crumbs.
2 cups sugar.
2 tablespoons water.
LEMON PIE (For Two Pies.) Mrs. R. R. Bonnell, Loveland, Colo.
1Y2 tablespoons flour.
1Y2 cups sugar.
PIES.
Mrs. G. B. Crane, Chicago.
V2 cracker.
2 eggs.
1 cup water.
2 tablespoons flour.
\
Juice and grated rind of 1 lemon.
IVz cups sugar.
Mix these well and fill pie crust and bake. When dono eat the whites stiff, add a little powdered sugar and spread on top.; then return to oven to give it a Jight brown.
LEMON PIE MADE WITH MILK.
Mrs. B. R. Burroughs.
1 cup milk.
1 cup sugar.
2 yolks of eggs.
1 good sized lemon.
2 tablespoons flour.
A pinch of salt.
Butter, size of an egg.
Put the milk in a double boiler to heat. Beat yolks of eggs, add sugar, salt, flour and juice of the lemon, with a little of the grated rind. Add this to the milk. When thick, pour into the crust, and over this spread the meringue made from the whites of the 2 eggs, sweetened with 2 tablespoons powdered sugar.
t
Mrs. Clare Prickett Jones
1 cup cold water.
Records on this page
Cream PuffsMince MeatCream PuffsCream FillingLemon TurnoversLemon Pie (For Two Pies)Lemon PieLemon PieLemon PieLemon Pie Made with Milk