The Ideal cook book

Make a nice puff crust, line a dish and bake, when done, set aside to cool; soak the cocoanut in the milk, pound the crackers, well whisk the eggs, and grate the rind of the half lemon. Mix all together, adding a little salt, sugar and butter. When well mixed place in the pie dish, and put in the oven to slightly brown. 684. Pudding Pies—Ingredients—1% pts. milk, % lb. ground rice, Y lb. of butter, % lb. of white sugar, 6 eggs, puff paste, a few currants, flavoring. Put the lemon rind in the milk, and set on the stove to infuse ; when well flavored strain, add the rice, and allow it to come to a boil slowly, and boil ten or fifteen minutes, stirring all the time. Remove from the fire and add butter and sugar ; well whisk the eggs and add also. Line patty pans with puff paste, put about a tablespoonful in each pie. Strew a few currants on each pie and bake about twenty minutes. 685. Pumpkin Pie—Ingredients—1 pt. of well stewed and strained pumpkin, 1 qt. of scalding hot rich milk, 1¼ cups of sugar, 4 eggs, I teaspoonful of salt, 1 tablespoonful of ginger and 1 of ground cinnamon. Bake in pie plate lined with good paste; do not let mixture . stand after it is put together, but bake at once. 686. Pumpkin Pie (2)—Ingredients—1 qt. of stewed pumpkin pressed through a sieve, 9 eggs, whites and yolks beaten separately, 2 qts. milk, 1 teaspoonful of mace, I of cinnamon and f of nutmeg, 1% cups of sugar. Beat all together and bake with one crust. 198 THE Dominion Cook Book. 687. Pumpkin Pie (3)—Ingredients—A pumpkin, 1 geod cupful of | molasses, to a whole pumpkin allow 3 pts. of rich milk, 4 eggs, some salt, a little cinnamon, brown sugar tu taste, crust. Prepare the pumpkin by cutting into small pieces. Stew rapidly until it is soft and the water is stewed out, then let it remain on the stove to simmer all day. When well cooked add the molasses, and cook all down until dry. Then sift through a colander, it will nearly all go through if properly cooked. Then add the milk, spices and eggs. Too much spice destroys the flavor of the pumpkin. Sweeten to taste. Then bake in acrust the same as for custard. Let it cook until of a dark brown color. This is a very wholesome dish. 688. Marlborough Pie—Ingredients—6 tart apples, 6 oz. of sugar, 6 oz. of butter or thick cream, 6 eggs, the grated peel of 1 lemon, and ¥% the juice. Grate the apples, after paring and coring them ; stir together the butter and sugar, as for cake; then add the other ingredients, and bake in a rich under paste only. 689. French Pancakes—Ingredients—5 eggs, nearly a pt. of cream, I oz. of butter. Beat the cream till it is stiff, and the yolks and whites separately, and add to the cream and beat the mixture for five minutes ; butter the pan and fry quickly, sugar and roll, and place on a hot dish in the oven. Serve very hot. 690. French Pancakes (2)—Ingredients—1½ pt. of milk, 2 oz. of butter, 2 oz. of loaf sugar, 2 oz. of flour, 2 eggs. Put milk, butter and sugar into a saucepan to dissolve (not boil), beat eggs and flour together till quite smooth, then add the other ingredients and well mix. Divide this quantity and put it in four saucers to bake for twenty minutes; lay two pancakes on a dish, and spread preserve over, cover them with the other two pancakes ; serve very hot. 691. Rice Pancakes—Ingredients—1 lb. of rice, 1 pt. of cream, 8 eggs, a little salt and nutmeg, % lb. of butter, flour. Boil the rice to a jelly in a small quantity of water; when cold, mix it with the cream, well whisk the eggs and add also, with a little salt and nutmeg. ‘Then stir in the butter, just warmed, and add, slowly stirring all the time, as much flour as will make the batter thick enough. Fry in as little lard as possible. PASTRY AND PUDDINGS. 19Oue =