The international cook book

Line nine-inch pie shell with pastry. Add one-quarter cup chopped maraschino cherries and one-half cup grape juice to three cups mincemeat. Fill pastry shell with this mixture. Cover with top crust. Bake thirty-five minutes. For the first ten minutes have oven 450° F., then reduce heat to 350" F. Pumpkin Pie lyi cups mashed pumpkin ^ teaspoon cinnamon yi cup brown sugar y^ teaspoon ginger 14 teaspoon salt - i egg I cup milk I teaspoon vanilla Mix sugar, salt, vanilla, and spices. Add pumpkin and beaten egg. Add milk gradually. Mix well. Pour into pie tin lined with pastry. Bake in hot oven (450° F.). Reduce heat to 325° F. after ten minutes. Bake until knife inserted in pumpkin comes out clean. For squash pie substitute squash for pumpkin. Banbury Tarts }/2 cup raisins 1 cup sugar yi cup currants 2 tablespoons flour yi cup water yi cup walnuts 4 tablespoons lemon juice Pastry Mix together raisins, currants, water, lemon juice, sugar, and flour. Cook until thick. Remove from fire and add the walnuts. Roll pastry very thin. Cut in squares three inches by three inches. Put teaspoon of filling in center of each. Bring edges together to form a triangle. Seal edges. Bake fifteen minutes in a moderate oven (350° F.). RECIPES 259 Marmalade Tarts y^ pound butter yi pound cream cheese I cup flour I teaspoon baking powder Mix ingredients thoroughly. Let stand in ice box overnight. Roll thin and cut in two-inch squares. Put one-haK teaspoon orange marmalade on one half, turn other half over, making a little turnover. Seal thoroughly. Bake on baking sheet in hot oven (400° F.). Jam or other marmalade may be used. Strawberry Tarts Bake pastry on inverted muffin tins. Into bottom of baked shell to one-fourth inch thickness put chilled cream filling. Over this put berries that have been glazed in rich sugar syrup. Boil down syrup until jellied. Chill and pour over berries. Serve cold. Top with whipped cream before serving. Butterscotch Filling I cup milk I tablespoon butter I cup brown sugar yi cup floiu* I egg . Y^ teaspoon salt 1 teaspoon vanilla Mix ingredients thoroughly. Cook in a double boiler until thick. Cool. FUl tart shells with this mixture. Top -vvith whipped cream or meringue. One teaspoon vanilla may be added if desired. Chocolate Cream Filling I cup milk yi cup sugar I square bitter chocolate (melted) 3^ teaspoon salt 6 marshmallows (quartered) 4 tablespoons flour I tablespoon butter Mix all ingredients thoroughly except the chocolate and marshmallows. Cook until thick. Add melted chocolate and marshmallows. Cool. Fill tart shells with this mixture. Top with whipped cream. One teaspoon vanilla may be added if desired. CHAPTER XXV Poultry and Poultry Dressings Roast Turkey Remove pin feathers and singe turkey. Wash thoroughly. Fill -^-ith dressing, either bread, oyster, or chestnut. Sew up the opening. Tie wings to body secvirely with string. Fold neck under body and tie it securely. Press legs to side of body and tie them securely. Put bird into roasting pan, onto slices of bacon. Cover with strips of bacon. Season with salt and pepper. Add enough water to cover bottom of pan. Cook in moderately hot oven (375** to 400° F.) until brown. Baste frequently while roasting. Allow twenty to twenty-five minutes per pound, plus one-half hour. Thicken gravy before serving. Bacon may be omitted if desired. Roast Goose