enough to make a stiff 2 tablespoons snowdrift or
dough. lard.
Yi teaspoon salt.
Sift flour, baking powder and salt together twice, rub
the shortening into this between the thumb and fingers
until it is in small flakes. Add milk gradually, mixing
and cutting through with a knife till the whole is a
spongy mass. Turn on a well-floured board, divided
in two equal parts ; pat each out into a flat cake to fit a
pie pan ; put one in the greased pan, butter the dough well
with melted butter and put the other one on top ; let stand
10 minutes ; bake in hot oven until thoroughly done. Then
they will separate easily ; butter and spread with crushed
strawberries mixed with sugar to taste ; pile one on top
of the other and cover in like manner. It will take from
1 to 13^2 quarts of berries. Serve hot.
First Aid to Good Cooking 151
ORANGE JELLY.
y2 box gelatine, or 1 cup sugar.
2 tablespoons granulated \y2 cups orange juice.
gelatine. 3 tablespoons lemon juice.
y2 cup cold water. il/2 cups boiling water.
Soak gelatine in cold water 20 minutes, unless it is the
granulated, when it may be moistened 2 minutes, dissolve
in boiling water, strain, add to sugar, orange and lemon
juice. Turn into moulds and chill.
LEMON JELLY.
Omit the orange juice from above receipt, use only y2
cup of boiling water and l/> cup lemon juice. Prepare
the same way.
COFFEE JELLY.
l/2 box gelatine — J/2 cup cold water for 2
soaked in minutes.
Two cups of strong coffee made by pouring 2 cups of
boiling water on 3 heaping teaspoons of pulverized coffee ;
let stand 3 minutes without boiling. Pour 1 cup boiling
water on softened gelatine and add the strained coffee
and 1 cup of sugar, 1 saltspoon salt. Stir well and pour
into a mold. When cold and firm serve with milk poured
from the top of a bottle of milk, or thin boiled custard.
CARROT PLUM PUDDING.
Wash and boil 1 cup of flour.
1 quart of carrots and add j4 pound seeded raisins.
to them y pound of citron.
% cup of sugar. y2 teaspoonful of salt and
%. pound of suet chopped cinnamon.
fine. A little nutmeg and clove✪ Carrot Plum Pudding.
Flour the fruit, mix all well, and cook for 3 hours in
a double boiler. This will keep for weeks, and may be
warmed in double boiler before using. Very good.
152 First Aid to Good Cooking
TO FREEZE CREAMS AND ICES.
Crack off the ice in large pieces with an ice pick, put in
burlap bag, strike with the side of an ax or mallet until
about the size of a hickory nut or less; put the can in the
outside of freezer; see that it is altogether so it turns
properly, then put in 1 measure of salt to each 3 of ice.
If the freezer is nearly full (there should always be room
left for it to expand in freezing), have the ice come up
well on top ; but if there is only a little in the can, have
the ice and salt come a little higher up than the cream.
Turn the crank slowly until it begins to thicken ; then a
little more rapidly. Do not draw off the salt water until
the cream is frozen, unless there is danger of its getting
in the can. The salt makes the ice melt, and the ice in
melting draws all the warmth out of the cream or cus-
tard until it becomes so cold that it freezes.
Page 76 · 5 recipe records on this page
Presented as published in 1915. 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
enough to make a stiff 2 tablespoons snowdrift or
dough. lard.
Yi teaspoon salt.
Sift flour, baking powder and salt together twice, rub the shortening into this between the thumb and fingers until it is in small flakes. Add milk gradually, mixing and cutting through with a knife till the whole is a spongy mass. Turn on a well-floured board, divided in two equal parts ; pat each out into a flat cake to fit a pie pan ; put one in the greased pan, butter the dough well with melted butter and put the other one on top ; let stand 10 minutes ; bake in hot oven until thoroughly done. Then they will separate easily ; butter and spread with crushed strawberries mixed with sugar to taste ; pile one on top of the other and cover in like manner. It will take from 1 to 13^2 quarts of berries. Serve hot.
First Aid to Good Cooking 151
ORANGE JELLY.
y2 box gelatine, or 1 cup sugar.
2 tablespoons granulated \y2 cups orange juice.
gelatine. 3 tablespoons lemon juice.
y2 cup cold water. il/2 cups boiling water.
Soak gelatine in cold water 20 minutes, unless it is the granulated, when it may be moistened 2 minutes, dissolve in boiling water, strain, add to sugar, orange and lemon juice. Turn into moulds and chill.
LEMON JELLY.
Omit the orange juice from above receipt, use only y2 cup of boiling water and l/> cup lemon juice. Prepare the same way.
COFFEE JELLY.
l/2 box gelatine — J/2 cup cold water for 2
soaked in minutes.
Two cups of strong coffee made by pouring 2 cups of boiling water on 3 heaping teaspoons of pulverized coffee ; let stand 3 minutes without boiling. Pour 1 cup boiling water on softened gelatine and add the strained coffee and 1 cup of sugar, 1 saltspoon of salt. Stir well and pour into a mold. When cold and firm serve with milk poured from the top of a bottle of milk, or thin boiled custard.
CARROT PLUM PUDDING.
Wash and boil 1 cup of flour.
1 quart of carrots and add j4 pound seeded raisins.
to them y pound of citron.
% cup of sugar. y2 teaspoonful of salt and
%. pound of suet chopped cinnamon.
fine. A little nutmeg and clove.
Flour the fruit, mix all well, and cook for 3 hours in a double boiler. This will keep for weeks, and may be warmed in double boiler before using. Very good.
152 First Aid to Good Cooking
TO FREEZE CREAMS AND ICES.
Crack off the ice in large pieces with an ice pick, put in burlap bag, strike with the side of an ax or mallet until about the size of a hickory nut or less; put the can in the outside of freezer; see that it is altogether so it turns properly, then put in 1 measure of salt to each 3 of ice. If the freezer is nearly full (there should always be room left for it to expand in freezing), have the ice come up well on top ; but if there is only a little in the can, have the ice and salt come a little higher up than the cream. Turn the crank slowly until it begins to thicken ; then a little more rapidly. Do not draw off the salt water until the cream is frozen, unless there is danger of its getting in the can. The salt makes the ice melt, and the ice in melting draws all the warmth out of the cream or custard until it becomes so cold that it freezes.
Records on this page
Carrot Plum PuddingOrange JellyLemon JellyCoffee JellyFruit Mixture