Mix all ingredients except the raisins with water to cover and allow
the mixture to cook 6 hours slowly, adding water as necessary to
prevent burning. When ready to use, add the raisins. Spread in a
pastry shell, dot over with small pieces of butter, and cover with
upper crust.
•
Green Tomato Mince Meat 1
Ingredients :
2 c. chopped green tomato 2 c. brown sugar
2 c. chopped sweet apples ^ c. molasses
| c. cracker crumbs | c. vinegar
| c. butter i c. raisins
i tbsp. each : i c. currants
cinnamon mace
cloves nutmeg✪ Green Tomato Mince Meat
Method :
Mix all the ingredients except the butter and allow the mixture to
cook slowly until thick. Add the butter just before removing from
the fire. This mixture is sufficient for three pies.
Turnovers
Cut paste in squares and fold over the filling as triangles or in
circles as half circles.
Tarts
Cover back of tin cups with paste, prick, bake, remove from crust
and fill. Cut 2 circles of paste. Remove center of one and put the
two circles together with cold water. Bake and place a small amount
of filling in each.
1 Students who grow their own tomatoes will find this an excellent way to utilize
tomatoes which are still green at frost.
PASTRY 241
SCORE CARDS
Two-crust Pie
General appearance 20
Form (5)
Attractiveness (5)
Design (5)
Workmanship (5)
Pastry 45
Upper crust
Flakiness (5)
Tenderness (5)
Surface (5)
Palatability (5)
Bake (10)
Under crust
Color (5)
Bake (5)
Rim (5)
Filling 30
Flavor (20)
Consistency (5)
Thoroughness of cooking (5)
Ease of serving 5
Too
One-crust Pie
General appearance 20
Color (10)
Shape (10)
Pastry 35
Color (5)
Tenderness (5)
Surface (5)
Palatability (10)
Bake (10)
Filling 40
Consistency (5)
Flavor (30)
Smoothness (5)
Ease of serving . . , 5
Too
R
242 LABORATORY MANUAL OF FOODS AND COOKERY
One-crust Pie and Meringue
General appearance 20
Workmanship (10)
Attractiveness (10)
Pastry 30
Color (5)
Flakiness (5)
Tenderness (5)
Surface (5)
Palatability (5)
Condition (5)
Filling 30
Consistency (5)
Smoothness (5)
Flavor (20)
Meringue 15
Color (3)
Surface (3)
Lightness (3)
Tenderness (3)
Bake (3)
Ease of serving 5
100
CHAPTER XVI
FLOUR MIXTURES USING SOUR MILK, BUTTERMILK,
SOUR CREAM
Brown Bread
Ingredients :
2 c. graham flour i c. sour milk or butter-
i c. corn meal milk
i c. sweet milk | c. molasses
1 tsp. soda i tsp. salt✪ Brown Bread
Method :
Mix the graham flour well with the corn meal, sifting the soda and
salt with the corn meal. Add the liquid ingredients and stir
thoroughly. Bake in a well-greased covered pan or mold in a
moderate oven two hours.
Indian Bread
Ingredients :
2 c. corn meal 2 c. sour milk
1 1 c. flour i c. molasses
2 tsp. soda i tsp. salt✪ Indian Bread
Method :
Sift soda, salt, and flour. Add the corn meal, mix well and
add the liquid ingredients. Turn into a buttered mold and steam 3
hours.
Steamed Graham Bread
Ingredients :
i egg i c. sour milk
i c. graham flour | c. molasses
i c. wheat flour i tsp. soda
| tsp. salt✪ Steamed Graham Bread
243
244 LABORATORY MANUAL OF FOODS AND COOKERY
Method :
Sift the soda, salt, and wheat flour. Mix well with the graham
flour, add the liquid ingredients and lastly the egg, slightly beaten.
Turn into a well-greased mold and steam two hours.
Page 98 · 6 recipe records on this page
Presented as published in 1916. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Mix all ingredients except the raisins with water to cover and allow the mixture to cook 6 hours slowly, adding water as necessary to prevent burning. When ready to use, add the raisins. Spread in a pastry shell, dot over with small pieces of butter, and cover with upper crust.
•
Green Tomato Mince Meat 1
Ingredients :
2 c. chopped green tomato 2 c. brown sugar
2 c. chopped sweet apples ^ c. molasses
| c. cracker crumbs | c. vinegar
| c. butter i c. raisins
i tbsp. each : i c. currants
cinnamon mace
cloves nutmeg
Method :
Mix all the ingredients except the butter and allow the mixture to cook slowly until thick. Add the butter just before removing from the fire. This mixture is sufficient for three pies.
Turnovers
Cut paste in squares and fold over the filling as triangles or in circles as half circles.
Tarts
Cover back of tin cups with paste, prick, bake, remove from crust and fill. Cut 2 circles of paste. Remove center of one and put the two circles together with cold water. Bake and place a small amount of filling in each.
1 Students who grow their own tomatoes will find this an excellent way to utilize tomatoes which are still green at frost.
Two-crust Pie
General appearance 20
Form (5)
Attractiveness (5)
Design (5)
Workmanship (5)
Pastry 45
Upper crust
Flakiness (5)
Tenderness (5)
Surface (5)
Palatability (5)
Bake (10)
Under crust
Color (5)
Bake (5)
Rim (5)
Filling 30
Flavor (20)
Consistency (5)
Thoroughness of cooking (5)
Ease of serving 5
Too One-crust Pie
General appearance 20
Color (10)
Shape (10)
Pastry 35
Color (5)
Tenderness (5)
Surface (5)
Palatability (10)
Bake (10)
Filling 40
Consistency (5)
Flavor (30)
Smoothness (5)
Ease of serving . . , 5
Too R
One-crust Pie and Meringue
General appearance 20
Workmanship (10)
Attractiveness (10) Pastry 30
Color (5)
Flakiness (5)
Tenderness (5)
Surface (5)
Palatability (5)
Condition (5) Filling 30
Consistency (5)
Smoothness (5)
Flavor (20) Meringue 15
Color (3)
Surface (3)
Lightness (3)
Tenderness (3)
Bake (3)
Ease of serving 5
CHAPTER XVI
FLOUR MIXTURES USING SOUR MILK, BUTTERMILK,
SOUR CREAM
Brown Bread
Ingredients :
2 c. graham flour i c. sour milk or butteri c. corn meal milk
i c. sweet milk | c. molasses
1 tsp. soda i tsp. salt
Method :
Mix the graham flour well with the corn meal, sifting the soda and salt with the corn meal. Add the liquid ingredients and stir thoroughly. Bake in a well-greased covered pan or mold in a moderate oven two hours.
Indian Bread
Ingredients :
2 c. corn meal 2 c. sour milk 1 1 c. flour i c. molasses 2 tsp. soda i tsp. salt
Method :
Sift soda, salt, and flour. Add the corn meal, mix well and add the liquid ingredients. Turn into a buttered mold and steam 3 hours.
Steamed Graham Bread
Ingredients :
i egg i c. sour milk
i c. graham flour | c. molasses
i c. wheat flour i tsp. soda
| tsp. salt
Method :
Sift the soda, salt, and wheat flour. Mix well with the graham flour, add the liquid ingredients and lastly the egg, slightly beaten. Turn into a well-greased mold and steam two hours.
Records on this page
Green Tomato Mince MeatBrown BreadBrown BreadIndian BreadSoft GingerbreadSteamed Graham Bread