Harper's cook book encyclopædia

Rice Tart. — Wash a small teacupful of rice and simmer it with a quart of milk until it is tender. Beat it well, and mix with it a pinch of salt, a little sugar, a flavoring of nutmeg, cinnamon, or lemon, and three eggs. Line a pie -dish with good pastry, spread the rice upon it, and bake in a quick oven. Before serving, sprinkle the surface with sifted sugar. Time to bake, half an hour. Squash Pies. — A quart of squash, a quart of milk, three eggs, a teaspoonful of flour, two teaspoonfuls of ginger, one of cinnamon, butter the size of a nutmeg, one cupful of sugar, and a small teaspoonful of salt. This will make two good-sized pies. Sweet-potato Pie. — Allow one large potato to every pie. Boil until done ; remove the skin, mash thoroughly, add a piece of butter the size of a walnut, and enough milk to make it run through the colander without much difficulty. When cold, add yolks of two eggs well beaten, sugar to taste, a little cinnamon and nutmeg, brandy to suit, and the beaten whites of the eggs. Line a pie-dish with paste, pour in the mixture, and bake about half an hour. Tomatoes for Pies. — In the autumn take the large sort that will not ripen before frost, pare them, and to every 8 lbs. allow three of sugar and half a pint of molasses. Boil slowly three or four hours. Put away in jars. These make an excellent pie in winter. When you use them, make a bottom crust, fill the pie-dish with the fruit, with a few slices of lemon on top ; and if the fruit should be too thick, pour on a little water; then put on the top crust. Pies See Beef, Mutton, Pork, Veal. Pies of Game. See Game. Pig Barbecue. See Pork. Pigs’ Feet, Boned. See Pork. Pigeons. — The following recipes will be found under their respective headings as indicated : Pigeons en Matelote. See Game. Vol-au-vent of. .. with Green Pease. Pillau, East Indian. — Three onions, four or five cloves, a small piece of cinnamon, % lb. of butter, 34 lb. of rice, one fowl, six or seven hard-boiled eggs, 2 ozs. of almonds, 2 ozs. of raisins, a few cloves, and some small onions. Take the onions, cloves, and cinnamon and fry them together with the butter ; then put in the rice, and let it fry with them, but do not make it brown. Boil the fowl, and with the gravy, instead of water, put it to boil with the rice, taking care always to have two inches of gravy above the rice. When the rice is half done, put the fowl into the middle of it, and let it remain over a gentle fire till sufficiently done and dry ; then take it up, put it into a deep dish, cover the fowl all over with the rice, and garnish with hard-boiled eggs cut in quarters, the almonds blanched, and the onions, cloves, and a few small onions boiled. Lamb may be used instead of fowl. Pineapples Bacon, Boiled Pineapples. — The following recipes for cooking pineapples will be found under their respective headings as indicated : Pineapple Cordial. See Beverages. Punch. Cream. See Creams ; also Ices. Compote of. See Fruits. Glace. Sliced. Ice. See Ices. Sherbet. Jelly. See Jellies. Canned. See Preserves. .. Preserved. Syrup. Salad. See Salads. Souffle. See Souffles. Piquante Sauce. See Sauces. Piques. See Cakes. Pistache Ice-cream. See Ices. Plain Pudding Sauces. See Puddings. Planter’s Pickle. See Pickles. Plums. — The following recipes for cooking plums will be found under PO