Line a deep plate with pie crust and fill with alternate layers of clean fruit and sugar, using more or less sugar ac¬ cording to the acidity of the berries, add one tablespoon of flour if the fruit is very juicy✪ Berry Pies. Wet the edge of lower crust, cover with top crust, press down edge with the prongs of a fork, and bake in moderate oven. Unless you make your pivi t(H) full it will uot run over if you follow these directions. A. RAISIN PIE. One cup raisins, boil in water to soften, when cool, add sugar to taste, one tea¬ spoon vinegar, one tablespoon flour✪ Raisin Pie. Bake with two crusts. Mr>^. M- H. 22 THE PENNSYLVANIA GERMAN COOK HOOK. CRUMB PIE, NO. 1. One cup sugar, one cup Hour, butter the size of an egg, one teaspoon baking powder, rub together as pie crust. Take out one-half cup or more of the crumbs, then add water to the stiffness of cake dough, put into a crust, then tlie crumbs on top and bake. Mrs. McMillion, Canal Dover, O. CRUMB PIE, NO. 2. Two cups flour, two cups sugar, one- half cup butter. Rub together, then take out two hands full of crumbs for top. Now add another cup of flour w ith two teaspoons baking i>owder sifted in, moisten with two eggs and one cup of sweet milk. Bake in crusts. GINGER PIE, or Cake. Line three cake pans with pie crust. Make crumbs with four cups of flour, one cup sugar, one cup butter. Fill the pans with the following preparation: one cup molasses, one cup water, one teaspoon soda dissolvetl in a little vinegar, then add the crumbs, stir a little and bake. (Nice.) S. K. CHESS PIE. One and one-half cups sugar, one-half cup butter, yolks of three eggs, one table¬ spoon flour, one cup water, put into two pie pans lined with crust, and bake. Frost with the whites of eggs. PUDDINGS AND DESSERTS. BREAD PUDDING. One (piart bread crumbs, the yolk of two eggs, sugar to taste, sufficient milk to moisten bread well, when baked. Spread on top of the pudding currant or other tartish jelly. Beat the whites of the eggs and one tablespoon of sugar to a froth, put on top of jelly and set in oven to brown. Mrs. G. B. Dechant, Pa. JAM PUDDING. One cup sugar, three-fourths cup but¬ ter, three tablespoons milk, one cup jam, one and one-half cups flour, one teaspoon iOila. Bake and serve with sauce. Mrs. McMillen. COTTAGE PUDDING. One cup sugar, one cup sweet milk, one pint flour, two tablesp(K)ns butter, two eggs, two teaspoons baking powder. Bake as cake. Slice and eat with sauce. Mrs. K. Wettach. SPONGE CAKE PUDDING. One cup flour✪ Crumb Pie, No. 1, one and one-half tea¬ spoons baking powder, one cup sugar, four eggs, teaspoon vanilla. Beat all to¬ gether fifteen minutes. When baked do not cut, but break it, and serve with w hipped cream or sauce. Miss Lydia Schiller. MARBLE PUDDING. One cup sugar, two eggs, three 'tea¬ spoons butter, two cups oNflour, one tea¬ spoon baking powder sifted with it, half a cup of cold water or milk, half a cup of grated chocolate. Stir the chocolate into half the mixture and pour into the pud¬ ding dish, first some of the white then the brown alternating till all is in. Cover tightly and steam one hour and a half. Serve with fruit sauce. (Very nice. ) FRUIT ROLLEY POLLEY. One quart flour, two teaspoons baking powder, mix through it, add a little salt, one teaspoon each of butter and lard, water to make a paste like pie crust✪ Fruit Rolley Polley.

AI-modernized reading of the original text

Line a deep plate with pie crust and fill with alternate layers of clean fruit and sugar, using more or less sugar ac¬ cording to the acidity of the berries, add one tablespoon of flour if the fruit is very juicy. Wet the edge of lower crust, cover with top crust, press down edge with the prongs of a fork, and bake in moderate oven. Unless you make your pie too full it will uot run over if you follow these directions. A. RAISIN PIE. One cup raisins, boil in water to soften, when cool, add sugar to taste, one teaspoon vinegar, one tablespoon flour. Bake with two crusts. Mrs. M. H. THE PENNSYLVANIA GERMAN COOK HOOK. CRUMB PIE, NO. 1. One cup sugar, one cup flour, butter the size of an egg, one teaspoon baking powder, rub together as pie crust. Take out one-half cup or more of the crumbs, then add water to the stiffness of cake dough, put into a crust, then tlie crumbs on top and bake. Mrs. McMillion, Canal Dover, O. CRUMB PIE, NO. 2. Two cups flour, two cups sugar, one-half cup butter.. Rub together, then take out two hands full of crumbs for top. Now add another cup of flour with two teaspoons baking powder sifted in, moisten with two eggs and one cup of sweet milk. Bake in crusts. GINGER PIE, or Cake. Line three cake pans with pie crust. Make crumbs with four cups of flour, one cup sugar, one cup butter. Fill the pans with the following preparation: one cup molasses, one cup water, one teaspoon soda dissolvetl in a little vinegar, then add the crumbs, stir a little and bake. (Nice.) S. K. CHESS PIE. One and one-half cups sugar, one-half cup butter, yolks of three eggs, one tablespoon flour, one cup water, put into two pie pans lined with crust, and bake. Frost with the whites of eggs. PUDDINGS AND DESSERTS. BREAD PUDDING. One quart bread crumbs, the yolk of two eggs, sugar to taste, sufficient milk to moisten bread well, when baked. Spread on top of the pudding currant or other tartish jelly. Beat the whites of the eggs and one tablespoon of sugar to a froth, put on top of jelly and set in oven to brown. Mrs. G. B. Dechant, Pa. JAM PUDDING. One cup sugar, three-fourths cup butter, three tablespoons milk, one cup jam, one and one-half cups flour, one teaspoon soda. Bake and serve with sauce. Mrs. McMillen. COTTAGE PUDDING. One cup sugar, one cup sweet milk, one pint flour, two tablespoons butter, two eggs, two teaspoons baking powder. Bake as cake. Slice and eat with sauce. Mrs. K. Wettach. SPONGE CAKE PUDDING. One cup flour, one and one-half tea¬ spoons baking powder, one cup sugar, four eggs, teaspoon vanilla. Beat all together fifteen minutes. When baked do not cut, but break it, and serve with w hipped cream or sauce. Miss Lydia Schiller. MARBLE PUDDING. One cup sugar, two eggs, three teaspoons butter, two cups of flour, one tea¬ spoon baking powder sifted with it, half a cup of cold water or milk, half a cup of grated chocolate. Stir the chocolate into half the mixture and pour into the pud¬ ding dish, first some of the white then the brown alternating till all is in. Cover tightly and steam one hour and a half. Serve with fruit sauce. (Very nice. ) FRUIT ROLLEY POLLEY. One quart flour, two teaspoons baking powder, mix through it, add a little salt, one teaspoon each of butter and lard, water to make a paste like pie crust.

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Cottage PuddingBerry PiesRaisin PieChess PieCrumb Pie, No. 1Marble PuddingCrumb Pie, No. 2Ginger Pie or CakeJam PuddingBread PuddingSponge Cake PuddingFruit Rolley Polley

The Pennsylvania German cook book