oyer ttotee ; slightly press edges together, that jam may not escape
in frying, and when all are prepared, fry in smoking lard until a nice
brown, setting in oven a few minutes, that the paste may be thor-
oughly done. Dish on a napkin, sprinkle sifted sugar✪ Cannelons over and
serve. Very delicious made with fresh instead of preserved fruit,
such as strawberries, raspberries, or currants ; they should be laid
in the paste, plenty of granulated sugar sprinkled over, folded and
fried as above. Or make a stiff paste with a quarter pound flour,
half as much white sugar, half cup melted butter
and tablespoon grated lemon peel or essence lem*
on ; roll rather thin ; make little tubes^ of stiff
^aper, about three inches long by one in diameter,
butter the outside well and wrap each in some of the paste, close
neatly on one side, and bake a few minutes in a ouick oven ; when
done and cooled a little, take out the card and nil with a jelly or
marmalade, smoothing over open ends with knife dipped in water.
Cheese-cakes. — Cook a cup each sweet and sour milk in custard
kettle until it curds ; rub the curd through sieve and add to it a cup
sugar beaten with yolks of four eggs, a pinch of salt and the juice
and grated rind of a lemon, and a tablespoon melted butter✪ Cheese-cakes is some-
times added. Line patty-pans with Puff Paste rolled very thin, put
tablespoon of above mixture in each and bake fifteen or twenty min-
utes in moderate oven. Let cool in the pans before removing. Nice
for dessert, luncheon or supper.
Plum Cobhler, — Take quart flour, four tablespoons melted lard,
half teaspoon salt, two teaspoons baking powder ; mix as for bis-
cuit, with either sweet milk or water, roU tnin, and line a pudding
dish, about two inches deep, or dripping-pan, nine by|eighteen inches ;
mix three tablespoons flour and two of sugar together, and sprinkle
over crust; then pour in three pints canned damson plums, and
sprinkle over them one coffee-cup sugar ; wet edges with a little flour
and water mixed, put on upper crust, press edges together, make two
openings by cutting two incisions at right angles an inch in length,
and bake in quick oven half an hour. Any kind of fresh or canned
fruit, can be used same way, adding with fresh fruit, cold water to
half fill the dish, after fruit is put in. A Quaker Paste may be used,
rolling twice as thick as for ordinary pies, and some prefer to use
only an upper crust, and for Peach Coooler pare and halve freestones,
but only pare and gash clines, leaving in tne stones, and sweeten if
necessary. For Apple Coooler^ pare and ouarter moderately tart
apples and finish as above. For Berry Coholer^ line the deep dish
with a Graham Paste, rolled as above, nil with any berries, sweeten,
cover with crust and bake. Some prick upper crust as well as cut
the slits as in Plum Cobbler✪ Plum Cobbler. Use no water in either berry cobbler
or Cherry Cobhler which is made as the former.
PASTRY. 499
Page 428 · 3 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
over three; slightly press edges together, that jam may not escape in frying, and when all are prepared, fry in smoking lard until a nice brown, setting in oven a few minutes, that the paste may be thoroughly done. Dish on a napkin, sprinkle sifted sugar over and serve. Very delicious made with fresh instead of preserved fruit, such as strawberries, raspberries, or currants ; they should be laid in the paste, plenty of granulated sugar sprinkled over, folded and fried as above. Or make a stiff paste with a quarter pound flour,
half as much white sugar, half cup melted butter and tablespoon grated lemon peel or essence lemon ; roll rather thin ; make little tubes of stiff paper, about three inches long by one in diameter, butter the outside well and wrap each in some of the paste, close neatly on one side, and bake a few minutes in a quick oven ; when done and cooled a little, take out the card and nil with a jelly or marmalade, smoothing over open ends with knife dipped in water.
Cheese-cakes. — Cook a cup each sweet and sour milk in custard kettle until it curds ; rub the curd through sieve and add to it a cup sugar beaten with yolks of four eggs, a pinch of salt and the juice and grated rind of a lemon, and a tablespoon melted butter is sometimes added. Line patty-pans with Puff Paste rolled very thin, put tablespoon of above mixture in each and bake fifteen or twenty minutes in moderate oven. Let cool in the pans before removing. Nice for dessert, luncheon or supper.
Plum Cobhler, — Take quart flour, four tablespoons melted lard, half teaspoon salt, two teaspoons baking powder ; mix as for biscuit, with either sweet milk or water, roll thin, and line a pudding dish, about two inches deep, or dripping-pan, nine by eighteen inches ; mix three tablespoons flour and two of sugar together, and sprinkle over crust; then pour in three pints canned damson plums, and sprinkle over them one coffee-cup sugar ; wet edges with a little flour and water mixed, put on upper crust, press edges together, make two openings by cutting two incisions at right angles an inch in length, and bake in quick oven half an hour. Any kind of fresh or canned fruit, can be used same way, adding with fresh fruit, cold water to half fill the dish, after fruit is put in. A Quaker Paste may be used, rolling twice as thick as for ordinary pies, and some prefer to use only an upper crust, and For Peach Cooler pare and halve freestones, but only pare and gash clingstones, leaving in tne stones, and sweeten if necessary. For Apple Cooler, pare and quarter moderately tart apples and finish as above. For Berry Cooler, line the deep dish with a Graham Paste, rolled as above, nil with any berries, sweeten, cover with crust and bake. Some prick upper crust as well as cut the slits as in Plum Cobbler. Use no water in either berry cobbler or Cherry Cobbler which is made as the former.
Records on this page
CannelonsCheese-cakesPlum Cobbler