4 tsp. lemon juice✪ Apple Compote.
Wipe, quarter, core and pare the apple; cut in slices + inch thick.
Make a syrup of water, sugar and lemon rind. Cook two minutes and
remove rind. Add apple, cover and cook slowly until clear. Remove care-
fully, add lemon juice to syrup and strain over apple.
STEAMED APPLE.
Wipe, core and pare a sour apple.✪ Steamed Apple Place on a plate in a steamer, and
cook till apple is tender. Strain the juice, and make a syrup by using
one-half as much sugar as juice. Boil 3 minutes, add a few drops lemon
juice, and pour over the apple.
STEWED PRUNES.
4 prunes. 4 tbsp. sugar.
+ c. water. + tsp. lemon juice✪ Stewed Prunes.
Wash the prunes and soak them over night in the water. Cook slowly
until tender in the water in which they were soaked; add the A and
lemon juice and cook 5 minutes.
BAKED BANANA.
4 banana. 5 tbsp. sugar.
1 tbsp. water. + tsp. butter.
4 tsp. tentot juice✪ Baked Banana.
Remove skin from banana, cut in halves lengthwise, and place in
granite pan. Make syrup of sugar and water, add butter and lemon juice.
Pour syrup over banana, and bake in a slow oven 20 minutes, basting at
the end of 10 minutes.
Hal tos
101
CRANBERRY JELLY.
> @. cranberries. 1-6 ce. water.
3 tbsp. sugar✪ Cranberry Jelly.
Pick over and wash the cranberries; cook them with the water until
they burst from their skins, press through a strainer, add the sugar and
stir until it is dissolved; stop stirring and cook 2 minutes, or until it
jells; pour into a moistened mould and set away to cooL
GRAPE JAM.
3 Gc. grapes. 2° C. Silsare✪ Grape Jam
Pick over, wash and remove grapes from stems. Press pulp from
skins, reserving skins. Heat the pulp gradually and cook until it will
separate from the seeds. Press through a strainer to remove seeds. Add
skins and sugar, cook over a moderate heat until thick. Pour into sterile
glasses and when cool, seal.
PEACHES CANNED IN SYRUP.
* c@. sugar. * @e. boiling water.
5 or 6 peaches✪ Peaches Canned in Syrup.
Make a syrup by boiling together water and sugar. Wipe peaches, cut
in halves, pare, cook in syrup till tender. lace in sterile jar and seal at
once. This amount is sufficient for one pint jar.
PASTRY
PLAIN PASTRY.
+ c. pastry flour. 14 tbsp. fat.
1-16 tsp. salt. Cold water✪ Plain Pastry.
Sift flour and salt. Cut in one-half the fat, and add cold water to make
a stiff dough. Roll in a thin sheet, and spread remaining fat on one-half
the dough. Fold, pat and roll out; repeat.
LEMON PIE.
14 tbsp. flour. 2 tsp. lemon juice.
3 tbsp. sugar. Grated lemon rind.
4 ce. boiling water. x tsp. butter.
4 yolk of egg✪ Lemon Pie.
Mix the sugar and flour together, and add the boiling water. Cook
about 5 minutes, stirring frequently. Add the mixture to the beaten egg,
add butter and cook until the egg thickens. Remove from fire, add lemon
juice and rind; when mixture has cooled a little, turn into a bated crust.
Cover with a meringue made of 4 white of egg and 1 tsp. icing sugar, and
bake until a delicate brown.
PUFF PASTE.
3 oz. butter. 1-6 tsp. sugar.
3 oz. sifted flour. 1-6 white of egg.
1-6 tsp. salt. 1-6 c. or more cold water✪ Puff Paste.
Wash butter in cold water until it becomes smooth and pliable, then pat
to free from water. Reserve + tbsp. and form remainder into a cake. Set
on ice to chill. Place flour on a cold plate, make a depression in the
centre, and in it place sugar, salt, reserved butter and egg. Work to a
paste with the tips of the fingers; add cold water to make a soft dough.
Knead until smooth and elastic. Roll into a rectangular sheet. Cut chilled
102
Page 63 · 10 recipe records on this page
Presented as published in 1913. 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
4 tsp. lemon juice. Wipe, quarter, core and pare the apple; cut in slices + inch thick. Make a syrup of water, sugar and lemon rind. Cook two minutes and remove rind. Add apple, cover and cook slowly until clear. Remove carefully, add lemon juice to syrup and strain over apple.
STEAMED APPLE.
Wipe, core and pare a sour apple. Place on a plate in a steamer, and cook till apple is tender. Strain the juice, and make a syrup by using one-half as much sugar as juice. Boil 3 minutes, add a few drops lemon juice, and pour over the apple.
STEWED PRUNES.
4 prunes. 4 tbsp. sugar. + c. water. + tsp. lemon juice.
Wash the prunes and soak them over night in the water. Cook slowly until tender in the water in which they were soaked; add the A and lemon juice and cook 5 minutes.
BAKED BANANA.
4 banana. 5 tbsp. sugar. 1 tbsp. water. + tsp. butter. 4 tsp. lemon juice.
Remove skin from banana, cut in halves lengthwise, and place in granite pan. Make syrup of sugar and water, add butter and lemon juice. Pour syrup over banana, and bake in a slow oven 20 minutes, basting at the end of 10 minutes.
CRANBERRY JELLY. > @. cranberries. 1-6 ce. water. 3 tbsp. sugar.
Pick over and wash the cranberries; cook them with the water until they burst from their skins, press through a strainer, add the sugar and stir until it is dissolved; stop stirring and cook 2 minutes, or until it jells; pour into a moistened mould and set away to cooL
GRAPE JAM. 3 Gc. grapes. 2 c. sugar. Pick over, wash and remove grapes from stems. Press pulp from skins, reserving skins. Heat the pulp gradually and cook until it will separate from the seeds. Press through a strainer to remove seeds. Add
skins and sugar, cook over a moderate heat until thick. Pour into sterile glasses and when cool, seal.
PEACHES CANNED IN SYRUP. * c@. sugar. * @e. boiling water. 5 or 6 peaches. Make a syrup by boiling together water and sugar. Wipe peaches, cut
in halves, pare, cook in syrup till tender. Place in sterile jar and seal at once. This amount is sufficient for one pint jar.
PASTRY PLAIN PASTRY. + c. pastry flour. 14 tbsp. fat. 1-16 tsp. salt. Cold water.
Sift flour and salt. Cut in one-half the fat, and add cold water to make a stiff dough. Roll in a thin sheet, and spread remaining fat on one-half the dough. Fold, pat and roll out; repeat.
LEMON PIE. 14 tbsp. flour. 2 tsp. lemon juice. 3 tbsp. sugar. Grated lemon rind. 4 ce. boiling water. x tsp. butter.
4 yolk of egg.
Mix the sugar and flour together, and add the boiling water. Cook about 5 minutes, stirring frequently. Add the mixture to the beaten egg, add butter and cook until the egg thickens. Remove from fire, add lemon juice and rind; when mixture has cooled a little, turn into a baked crust. Cover with a meringue made of 4 white of egg and 1 tsp. icing sugar, and bake until a delicate brown.
PUFF PASTE.
3 oz. butter. 1-6 tsp. sugar. 3 oz. sifted flour. 1-6 white of egg. 1-6 tsp. salt. 1-6 c. or more cold water.
Wash butter in cold water until it becomes smooth and pliable, then pat to free from water. Reserve + tbsp. and form remainder into a cake. Set on ice to chill. Place flour on a cold plate, make a depression in the centre, and in it place sugar, salt, reserved butter and egg. Work to a paste with the tips of the fingers; add cold water to make a soft dough.
Knead until smooth and elastic. Roll into a rectangular sheet. Cut chilled
Records on this page
Apple CompoteSteamed AppleStewed PrunesBaked BananaCranberry JellyGrape JamPeaches Canned in SyrupPlain PastryLemon PiePuff Paste