2 yolks of eggs.
2 heaping tablespoons flour.
1 cup white sugar.
1 teaspoon butter✪ Lemon Pie.
Grated rind and juice
lemon, *
of
Bake the crust first, then fill with above mixture, which Ijas
been cooked to aThick paste. Beat the ^whites of eggs to a
froth with 2 tablespoons sugar. Return Jo oven and bake a
light brown. ^
S6
THE E'DWARDSVILLE COOK BOOK.
LEMON PIE.
Mrs. Al)l)ic L. (jrcemvood
2 caps sugar.
1 cup water.
] tablespoun cornstarch.
5 well beaten eggs, (reserve the
Grated rind and juice of 2 whites of 2).
lemons.
a.
P>ake the crust first and cook mixture on top of stove. P>eat
the reserved whites with 2 tablespoons sugar, and spread oi'i
top. This makes 2 pies.
LEMON PIE.
Mrs. J. W. Terry.
1 large lemon.
1 cup sugar.
1 cup milk.
3 eggs, whites and yolks beat-
en separately.
2 level tablespoons flour.
Strain lemon juice, add sugar, yolks of eggs, milk and flour
Pour in pie plate, lined with puff paste. When baked, spread
on whites of eggs, beaten stiff, with a teaspoon of sugar added.
Brown in oven.
t
88
THE EDWARDSVILLE COOK BOOK.
THE NORTH SIDE of
THE COURT HOUSE
FACES
THE ONLY STORE
IN THE CITY
WHERE NOTHING
IS OVER 10 CENTS
HARDWARE, CHINA, GLASSWARE,
GRANITEWARE, TINWARE, BRIC-A-BRAC,
NOTIONS, LACES AND EMBROIDERY.
NIEDRINGHAUS
5 AND 10 CENT STORE
EDWARDSVILLE, ILLINOIS.
ADVERTISEMENTS.
89
MARKS, WEBER & CO.
Dealers in
ORGANS, SEWING MACHINES. CARPETS, LINOLEUMS
OIL CLOTH, LACE CURTAINS AND WINDOW SHADES
We are now having manufactured, especially for us,
according to our own specifications, the
AARKS & WEBER PIANO
Call and see us ,or write us for prices and terms.
GOODS SOLD ON THE INSTALLMENT PLAN.
90
THE EDWARDSVILLE COOK BOOK.
CHAPTER IX.
PUDDINGS AND DESSERTS.
Josh Billing-s’ Philosophy:
“'We should be keerful how we encurridge luxuries. It i?
but a step forard froiu hoe cake to plum puddiu ; but its a mile
aud a half by the nearest road when we have to go back again.”
OLD ENGLISH CHRISTMAS PLUM PUDDING.
Mrs. R. E. S. — Pickering, Yorkshire, England.
1 lb. raisins.
1 lb. currants.
V2 nutmeg.
1 teaspoon gr. cloves.
1 teaspoon gr. cinnamon.
1Y2 teaspoons baking powder.
1 lb. suet, chopped fine.
1 cup dark brown sugar.
1V2 oz. candied lemon.
1 cup sweet milk.
6 eggs, well beaten.
Flour to make a stiff dough✪ Old English Christmas Plum Pudding.
Put in a cloth that has been wet and floured; tie well leaving
room for rising. Put in boiling water and boil 3 hours without
stopping. Serve with sauce.
I .... ii .. ! i. ^
ENGLISH PLUM PUDDING.
Mrs. J. A. Gibson,
1 lb. stale bread.
1 pt. hot milk.
14 lb. sugar.
8 eggs.
1 lb. raisins.
1 nutmeg, grated.
1 lb. Zante currants.
Pontiac, Michigan.
34 lb. citron.
1 lb. beef suet.
1 glass wine.
1 glass brand.y.
1 tablespoon mace.
Cinnamon and cloves, mixed✪ English Plum Pudding.
Soak the bread in the hot milk and cool it. When cold add
sugar and the yolks of eggs beaten to a cream, raisins, stoned
and floured, currants washed and floured, citron cut in slips
PUDDlNCxS AND DESSERTS.
91
and dredged with flour, suet chopped fine and salted, wine,
brandy and spices ; beat the whole together and last thing add
the whites of eggs beaten to a stiff froth. Pour into a cloth
previously dredged with flour. Tie firmly, leaving room for
pudding to swell, and boil 6 hours. Serve with wine or brandy
sauce. Best prepare ingredients the day before and cover
closely.
OLD ENGLISH PLUM PUDDING.
✪ Old English Plum Pudding
Page 27 · 6 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
2 yolks of eggs.
2 heaping tablespoons flour. 1 cup white sugar.
1 teaspoon butter. Grated rind and juice lemon, *
of
Bake the crust first, then fill with above mixture, which has been cooked to a thick paste. Beat the ^whites of eggs to a froth with 2 tablespoons sugar. Return to oven and bake a light brown. ^
S6
Mrs. Abbie L. Greenwood
2 caps sugar. 1 cup water.
] tablespoun cornstarch.
5 well beaten eggs, (reserve the
Grated rind and juice of 2 whites of 2). lemons.
a.
Bake the crust first and cook mixture on top of stove. Beat the reserved whites with 2 tablespoons sugar, and spread oi'i top. This makes 2 pies.
Mrs. J. W. Terry.
1 large lemon. 1 cup sugar.
1 cup milk.
3 eggs, whites and yolks beaten separately.
2 level tablespoons flour.
Strain lemon juice, add sugar, yolks of eggs, milk and flour Pour in pie plate, lined with puff paste. When baked, spread on whites of eggs, beaten stiff, with a teaspoon of sugar added. Brown in oven.
t
THE NORTH SIDE of
THE COURT HOUSE
FACES
THE ONLY STORE
IN THE CITY
WHERE NOTHING IS OVER 10 CENTS
HARDWARE, CHINA, GLASSWARE, GRANITEWARE, TINWARE, BRIC-A-BRAC, NOTIONS, LACES AND EMBROIDERY.
NIEDRINGHAUS
5 AND 10 CENT STORE
EDWARDSVILLE, ILLINOIS.
MARKS, WEBER & CO.
Dealers in
ORGANS, SEWING MACHINES. CARPETS, LINOLEUMS OIL CLOTH, LACE CURTAINS AND WINDOW SHADES
We are now having manufactured, especially for us, according to our own specifications, the
AARKS & WEBER PIANO
Call and see us ,or write us for prices and terms.
GOODS SOLD ON THE INSTALLMENT PLAN.
CHAPTER IX.
Josh Billing-s’ Philosophy:
“'We should be keerful how we encurridge luxuries. It i? but a step forard froiu hoe cake to plum puddiu ; but its a mile aud a half by the nearest road when we have to go back again.”
OLD ENGLISH CHRISTMAS PLUM PUDDING. Mrs. R. E. S. — Pickering, Yorkshire, England.
1 lb. raisins.
1 lb. currants.
V2 nutmeg.
1 teaspoon gr. cloves.
1 teaspoon gr. cinnamon.
1Y2 teaspoons baking powder.
1 lb. suet, chopped fine.
1 cup dark brown sugar.
1V2 oz. candied lemon.
1 cup sweet milk.
6 eggs, well beaten.
Flour to make a stiff dough.
Put in a cloth that has been wet and floured; tie well leaving room for rising. Put in boiling water and boil 3 hours without stopping. Serve with sauce.
I .... ii .. ! i. ^
ENGLISH PLUM PUDDING.
Mrs. J. A. Gibson,
1 lb. stale bread.
1 pt. hot milk.
14 lb. sugar.
8 eggs.
1 lb. raisins.
1 nutmeg, grated.
1 lb. Zante currants.
Pontiac, Michigan.
34 lb. citron.
1 lb. beef suet.
1 glass wine.
1 glass brand.y.
1 tablespoon mace.
Cinnamon and cloves, mixed.
Soak the bread in the hot milk and cool it. When cold add sugar and the yolks of eggs beaten to a cream, raisins, stoned and floured, currants washed and floured, citron cut in slips
and dredged with flour, suet chopped fine and salted, wine, brandy and spices ; beat the whole together and last thing add the whites of eggs beaten to a stiff froth. Pour into a cloth previously dredged with flour. Tie firmly, leaving room for pudding to swell, and boil 6 hours. Serve with wine or brandy sauce. Best prepare ingredients the day before and cover closely.
OLD ENGLISH PLUM PUDDING.
Records on this page
Lemon PieLemon PieLemon PieOld English Christmas Plum PuddingEnglish Plum PuddingOld English Plum Pudding