If dried pumpkin is a little scorched, or too brown, cook five or ten
minutes, then pour off water and add fresh and finish as directed.
Raisin-pie. — One cup each raisins, water and sugar, heaping
tablespoon flour, and small lump butter ; put the water on raisins
and boil five minutes ; add flour, smoothed in a little cold water,
then add sugar, and boil five minutes longer ; stir in the butter and
bake with a rich upper and under crust. Or take one cup each su-
gar and raisins, one and a half of thick, sour milk, one egg✪ Pumpkin Pie, two
teaspoons cinnamon and one of cloves ; makes two pies. Sake in
two crusts. Another excellent pie takes one pound each raisins and
sugar, a lemon, and tablespoon butter ; boil the raisins half day
without cutting ; when tender, mix tablespoon flour smooth in little
water and stir m to scald in the juice ; add grated rind of a lemon
and the lemon, sliced, removing pith and seeds; Makes four pies,
and will keep like mince. In any of the recipes cracker-crumbs
may be used in place of flour,and vinegarin place of the lemoa juice.
Nie« baked with a Diamond Top.
PASTRY. 495
Rice-pie. — To one quart boiling water, add cnp rice and boil
until soft ; remove from fire, add quart cold milk, teaspoon salt, five
eggs, whites and yolks beaten separately, teaspoon extract of nut-
meg, or a grated nutmeg* and sugar to taste. Some prefer to pulp
rice through a sieve. Bake in one crust, and raisins may be aadea,
if liked. If cold boiled rice is used, heat it in the milk, and take in
proportion of one cup rice to cup and a half sweet milk : then add
three tablespoons sugar beaten with yolks of two eggs and lastly the
well-frOthed whites. Slightly brown the under crust, fill and bake.
Or to one quart boiling milk add small cup rice flour mixed in a lit-
tle cold milk, and two tablespoons butter ; when cold, stir in yolks
of five eggs✪ Rice Pie, beaten as above, flavor with vanilla, add frothed whites
and bake in one crust, covering with a meringue made from three
of the whites. Makes two pies.
Tart Shells. — These shells are made in various shapes, generally
from Puff Paste, and used for serving Jellies, Jams, rreserves 'and
Oysters, and are also nice for anything usually served in paper cases,
when the paste should be rolled very thin, sjiafoT Patty Shells baked
delicately in any shaped patty-pans liked, but those about
an inch and a quarter deep, are best, and always prick with
a fork before baking to prevent blistering, or fill with uncooked rice
to keep their shape. Any bits of pastry may be utilized for shells,
and the latter maybe kept on hana and reheated when used for jellies
etc., but this will not be necessary if any preparation that has to be
heated, or placed in oven, is served in them, and must of course
never be done when to be used for serving ice-cream, or any cold
fruit or other creams. The shells for Ice-cream, etc., should be made
of the paste for Cream Tarts or the Sweet Paste, page 483. For Layer
Shells, roll nice puflF paste a (quarter inch thick and with round cut-
ter, two and a half inches in diameter, cut out number pieces wanted ;
then cut same number pieces with cutter a half inch smaller and cut
out the center of these with a cutter an inch and a half in diameter,
forming rings ; brush top of first pieces cut with white of egg, place
Page 425 · 2 recipe records on this page
Presented as published in 1890. 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
If dried pumpkin is a little scorched, or too brown, cook five or ten minutes, then pour off water and add fresh and finish as directed.
Raisin-pie. — One cup each raisins, water and sugar, heaping tablespoon flour, and small lump butter ; put the water on raisins and boil five minutes ; add flour, smoothed in a little cold water, then add sugar, and boil five minutes longer ; stir in the butter and bake with a rich upper and under crust. Or take one cup each sugar and raisins, one and a half of thick, sour milk, one egg, two teaspoons cinnamon and one of cloves ; makes two pies. Bake in two crusts. Another excellent pie takes one pound each raisins and sugar, a lemon, and tablespoon butter ; boil the raisins half day without cutting ; when tender, mix tablespoon flour smooth in little water and stir m to scald in the juice ; add grated rind of a lemon and the lemon, sliced, removing pith and seeds; make four pies, and will keep like mince. In any of the recipes cracker-crumbs may be used in place of flour,and vinegar in place of the lemon juice. Nice baked with a Diamond Top.
Rice-pie. — To one quart boiling water, add cup rice and boil until soft ; remove from fire, add quart cold milk, teaspoon salt, five eggs, whites and yolks beaten separately, teaspoon extract of nutmeg, or a grated nutmeg, and sugar to taste. Some prefer to pulp rice through a sieve. Bake in one crust, and raisins may be aadea, if liked. If cold boiled rice is used, heat it in the milk, and take in proportion of one cup rice to cup and a half sweet milk : then add three tablespoons sugar beaten with yolks of two eggs and lastly the well-frothed whites. Slightly brown the under crust, fill and bake. Or to one quart boiling milk add small cup rice flour mixed in a little cold milk, and two tablespoons butter ; when cold, stir in yolks of five eggs, beaten as above, flavor with vanilla, add frothed whites and bake in one crust, covering with a meringue made from three of the whites. Makes two pies.
Tart Shells. — These shells are made in various shapes, generally from Puff Paste, and used for serving Jellies, Jams, preserves and Oysters, and are also nice for anything usually served in paper cases, when the paste should be rolled very thin, such as Patty Shells baked delicately in any shaped patty-pans liked, but those about an inch and a quarter deep, are best, and always prick with a fork before baking to prevent blistering, or fill with uncooked rice to keep their shape. Any bits of pastry may be utilized for shells, and the latter maybe kept on hana and reheated when used for jellies etc., but this will not be necessary if any preparation that has to be heated, or placed in oven, is served in them, and must of course never be done when to be used for serving ice-cream, or any cold fruit or other creams. The shells for Ice-cream, etc., should be made of the paste for Cream Tarts or the Sweet Paste, page 483. For Layer Shells, roll nice puflF paste a (quarter inch thick and with round cutter, two and a half inches in diameter, cut out number pieces wanted ; then cut same number pieces with cutter a half inch smaller and cut out the center of these with a cutter an inch and a half in diameter, forming rings ; brush top of first pieces cut with white of egg, place
Records on this page
Pumpkin PieRice Pie