Tested. In eight even-sized smooth oranges cut an inch wide round hole on the stem side. Take out the pulp with the small end of a teaspoon. Soak the skins in cold water, drain, and scrape the inside smoothly without in- juring the peel. Cut candied fruits, such as citron, an- gelica, raisins, orange peel, etc✪ Frozen Oranges., in small pieces and soak in maraschino. Mix these with enough orange ioe to fill the oranges. Pill each orange. Cover with the small pieces taken out. Place the oranges in a freezer. Cover the freezer with salted ice at least two hours be- fore the oranges are served. Arrange each one whole on a folded napkin and serve. DESSERTS. 399 SPONGE CAKE WITH FRUIT. Mrs. Oeorge Park, Rye, N. Y. Mix ingredients for a sponge cake and fill a ring mould with it. When baked and cold, place on a round silver or china platter or dish. Take one shred- ded pineapple, four oranges, one grape fruit, six ba- nanas cut in dice, California and Malaga grapes cut in quarters. Sweeten with sugar. Pour Marischino over fruit✪ Sponge Cake with Fruit and fill center of sponge cake mould with this mixture. Decorate with fresh or Marischino cherries. PIES. Boston Cooking School Cook Book. Paste for pies should be one-fourth inch thick and rolled a little larger than the plate to allow for shrink- ing. In dividing paste for pies, allow more for upper than under crusts. Always perforate upper crusts that steam may escape. Some make a design, others pierce with a large fork. Plat rims for pies should be cut in strips three- fourths inch wide. Under crusts should be brushed with cold water before putting on rims, and rims slightly fulled, otherwise they will shrink from edge of plate. The pastry jagger, a simple device for cutting paste, makes rims with fluted edges. Pies requiring two crusts sometimes have a rim be- tween the crusts. This is mostly confined to mince pies, where there is little danger of juice escaping. Some- times a rim is placed over upper crust. Where two pieces of paste are put together, the under piece should always be brushed with cold water, the upper piece placed over, and the two pressed lightly togetiier; oth- erwise they will separate during baking. 400 KIRMESS COOK BOOK. When juicy fruit is used for filling pies, some of the juices are apt to escape during baking. As a precaution, bind with a strip of cotton cloth wrung out of cold water and cut one inch wide and long enough to en- circle the plate. Squash, pumpkin and custard pies are much less care taking when bound. Where cooked fruits are used for iUling, it is desirable to bake crusts separately. This is best accomplished by covering an inverted deep pie plate with paste and baking for un- der crusts. Prick with a fork before baking. Slip from plate and fill. For upper crusts, roll a piece of paste a little larger than the pie plate, prick and bake on a tin sheet. For baking pies, perforated tin plates are used. They may be bought shallow or deep. By the use of such plates the under crust is well cooked. Pastry should be thoroughly baked and well browned. Pies require from thirty-five to forty-five minutes for baking. Never grease a pie plate; good pastry greases its own tin. Slip pies, when slightly cooled, to earthen plates. PUFF PASTE.

AI-modernized reading of the original text

Tested. In eight even-sized smooth oranges cut an inch wide round hole on the stem side. Take out the pulp with the small end of a teaspoon. Soak the skins in cold water, drain, and scrape the inside smoothly without injuring the peel. Cut candied fruits, such as citron, angelica, raisins, orange peel, etc., in small pieces and soak in maraschino. Mix these with enough orange ioe to fill the oranges. Pill each orange. Cover with the small pieces taken out. Place the oranges in a freezer. Cover the freezer with salted ice at least two hours before the oranges are served. Arrange each one whole on a folded napkin and serve. SPONGE CAKE WITH FRUIT. Mrs. George Park, Rye, N. Y. Mix ingredients for a sponge cake and fill a ring mould with it. When baked and cold, place on a round silver or china platter or dish. Take one shredded pineapple, four oranges, one grape fruit, six bananas cut in dice, California and Malaga grapes cut in quarters. Sweeten with sugar. Pour Marischino over fruit and fill center of sponge cake mould with this mixture. Decorate with fresh or Marischino cherries. PIES. Boston Cooking School Cook Book. Paste for pies should be one-fourth inch thick and rolled a little larger than the plate to allow for shrinking. In dividing paste for pies, allow more for upper than under crusts. Always perforate upper crusts that steam may escape. Some make a design, others pierce with a large fork. Plat rims for pies should be cut in strips threefourths inch wide. Under crusts should be brushed with cold water before putting on rims, and rims slightly fulled, otherwise they will shrink from edge of plate. The pastry jagger, a simple device for cutting paste, makes rims with fluted edges. Pies requiring two crusts sometimes have a rim between the crusts. This is mostly confined to mince pies, where there is little danger of juice escaping. Sometimes a rim is placed over upper crust. Where two pieces of paste are put together, the under piece should always be brushed with cold water, the upper piece placed over, and the two pressed lightly together; otherwise they will separate during baking. When juicy fruit is used for filling pies, some of the juices are apt to escape during baking. As a precaution, bind with a strip of cotton cloth wrung out of cold water and cut one inch wide and long enough to encircle the plate. Squash, pumpkin and custard pies are much less care taking when bound. Where cooked fruits are used for filling, it is desirable to bake crusts separately. This is best accomplished by covering an inverted deep pie plate with paste and baking for under crusts. Prick with a fork before baking. Slip from plate and fill. For upper crusts, roll a piece of paste a little larger than the pie plate, prick and bake on a tin sheet. For baking pies, perforated tin plates are used. They may be bought shallow or deep. By the use of such plates the under crust is well cooked. Pastry should be thoroughly baked and well browned. Pies require from thirty-five to forty-five minutes for baking. Never grease a pie plate; good pastry greases its own tin. Slip pies, when slightly cooled, to earthen plates. PUFF PASTE.

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Kirmess cook book