The Gertrude Bobbitt Circle cook book

Prepare as any brown sauce, by browning butter, adding dry ingredients and blending well. Remove from the fire and add a small quantity of the liquid. Blend well, and add the remainder of the liquid. Return to the fire and let it boil for 1 minute. Remove and add the table sauce and parsley, and pour the brown sauce over the cutlet. Mrs. Henry Peterson PIES AND PASTRIES 'No soil upon earth is so dear to our eyes, As the soil we first stirred in making mud pies," ' She may dress in silk, she may dress in satin, She may know the language, Greek and Latin, May know fine art, may love and sigh, But she is no good if she can't make pie." GOOD PASTRY. CRUST To one pound of Snowdrift add 1 tablespoon of salt. Sift twice 7 standard cups of best pastry flour. Chop in shortening with knives and place in ice box. Use when wanted, mixed with the smallest quantity of ice water. iy2 cup mixture, use 2 cups if la/2 not enough mixture. Very good. Mrs. Dora L. Clingman PIE CRUST 1 cup flour 4 tablespoons shortening V± tsp baking powder y% teaspoon salt Add ice cold sweet milk to make soft dough (about ^4 cup). Keep cool as possible and handle lightly. Roll very thin, fold over edges several times and roll again. This makes it flaky. The milk makes much finer pastry than water. Mrs. George Goodnight BAKING DISH APPLE PIE Use a ten-inch baking dish. Line bottom with V2 CUP butter, creamed with 2 cups light brown sugar and V2 tsp. cinnamon. Slice baking apples (June apples are best) over this. Sprinkle with butter, brown sugar and a little nutmeg on top. Cover with rich pastry. Bake slowly. Mrs. E. D. McCall STRAWBERRY PIE 1 qt. strawberries 3 tablespoons cornstarch 1 cup sugar 1 cup whipping cream Reserve half of the berries and place in baked pastry shell. Mash remaining berries until juice is well extracted. Bring to boiling and add the sugar mixed with the cornstarch. Cook slowly for 10 minutes, stirring occasionally. Let cool and pour over the uncooked berries in the pastry shell. Place pie in refrigerator until very cold. Top with sweetened whipped cream or vanilla mousse, preferably. Mrs. Jas. F. Marsh CITRON CUSTARD 2 cups sugar 1 tblsp. flour V2 cup butter V2 tsp. lemon and vanilla flavor- 3 eggs beaten separately ing (each) 1 cup milk PECANS Combine and bake in uncooked pastry shells. Mrs. N. R. Windsor Submitted by Mrs. J. S. Eagle, her daughter BROWN SUGAR CUSTARD 1 egg V2 tblsp. flour 1 cup brown sugar % cup sweet milk y± cup butter (scant) Flavoring Mix well and cook in uncooked pie shell. Mrs. N. R. Windsor Submitted by Mrs. J. S. Eagle, her daughter MOLASSES CUSTARD 1/3 cup molasses 1 piece of butter about size of 1/3 cup boiling water egg r/-2 tsp. soda x/i cup flour Mix and pour into uncooked Rub together and sprinkle over crust above mixture. Bake about i/o V2 cup sugar hour in moderate oven Mrs. N. R. Windsor Submitted by Mrs. J. S. Eagle, her daughter 2 cups sugar Juice 4 lemons — rind of one 2 cups boiling water 2 tablespoons butter 4 tablespoons corn starch 5 egg yolks