Maple Tartlets.
Line patty tins with puff paste, then prepare filling. Two
eggs, 1/2 cup sugar✪ Coconut Cream Pie, % cup syrup (j/2 Karo and I/2 maple
syrup), butter the size of an egg, nutmeg flavoring. Beat the
yolks to a custard, add sugar and beat, then syrup. Melt but-
ter and add to the mixture. Flavor with the grated nutmeg
*
V
PASTRY 139
and fold in the whites of eggs. Fill the patty tins about 3
parts full and bake about 12 to 15 minutes. Heat of oven
usual for pastry.
Mrs. S. i?. Johnston.
Mince Meat.
2 lbs. round steak.
4 lbs. apples, chopped.
1 lb. citron.
2j/^ lbs. sugar.
1--8 oz. mace.
1-8 oz. cloves.
1 pint brandy.
lJ/2 ibs. suet.
lj/2 lbs. raisins, seeded.
V/x lbs. currants, washed.
1/2 oz. cinnamon.
2 nutmegs.
1--8 oz. allspice.
1 pint sherry.
Boil meat, clear from gristle, chop fine, mix all together
with 1 tablespoon salt, more if necessary.
Mrs. Charles Scudding.
Orange-Lemon Pie.
4 eggs.
1 cup sugar.
lJ/2 tablespoon flour.
1 cup cream.
Grated rind and juice of 1 orange.
Pinch of salt✪ Orange-Lemon Pie.
Beat yolks of eggs. Mix flour with sugar, and add to
yolks. Add orange and lemon juice and rind, cream and salt.
Cook in double boiler till thick. Pour in crusts and bake 25
minutes. Beat whites till stiff, add 2 tablespoons fine sugar,
spread on pie, and brown in oven.
Mrs. Willard Herring.
140 PORTLAND WOMAN'S EXCHANGE COOK BOOK
Orange Pie.
Juice of 1 orange and J/^ the grated peel, juice of Yi
lemon, 2 tablespoons butter creamed with % cup sugar, add
the fruit juices. Beat the yolks of 3 eggs very light, and stir
into the mixture, beating all till creamy. Pour into rich open
shells. Bake, and put on a meringue of 2 whites, with 2
tablespoons of sugar.
Mrs. Scadding.
Pumpkin Pie.
I cup sifted .pumpkin.
I cup sweet milk.
Yl cup molasses.
I egg.
1/2 teaspoon cinnamon.
Yl teaspoon allspice.
Vl ginger.
A little salt.
Small piece of butter for each pie✪ Pumpkin Pie.
Desserts and Ices
Baked Alaska.
Bake a sponge cake in round tin. (Should be about one
inch high when baked.) Cover with halves of canned peaches
drained, then 1 inch of hard vanilla ice cream. Have beaten
the whites of 3 eggs, to which has been added sugar and
vanilla or maraschino to taste. Cover entirely and trim.
Put in hot oven for a moment to brown and serve at once.
H.H.S
Biscuit Olace.
One cup milk heated in double boiler; yolks of 3 eggs
beaten well. Add % cup powdered sugar to the eggs. Mix
well, add to milk and stir constantly until mixture begins to
thicken. When cool, flavor with maraschino and sherry to
taste. Turn in freezer until just able to remove dasher. Add
1 quart whipped cream. Put in individual cases and sprinkle
powdered macaroons over top and a candied cherry if de-
sired. Put cases in freezer and let stand at least 3 hours.
Mrs, Frederick G. Wheeler.
Biscuit Tortoni.
1 quart whipping cream.
1 tablespoon of pulverized sugar.
1 teaspoon of vanilla.
1/2 lb. macaroon crumbs dried in oven.
Whip the cream until stiff, add by folding in the sugar,
vanilla and macaroons. Pack in mold for 5 hours.
Miss von Destinon.
Cafe Frappe.
To each quart cream put 1 cup of strong coffee. Whip
the cream, then pour in coffee. Sweeten about half as sweet
as for ice cream. Freeze and serve from punch bowl.
Mrs. Sinnott.
Coupe Bartholdi.
Put in tall glasses vanilla ice cream and ]/2 a preserved
peach. Fill center of peach with red bar-de-luc. Sprinkle
with macaroon crumbs and cover with whipped cream.
Mrs. Wilbur.
142 PORTLAND WOMAN'S EXCHANGE COOK BOOK
Frozen Fig Pudding.
1 quart milk.
4 eggs.
1 tablespoon gelatine.
1 cup sugar.
1/2 lb. English walnut meats.
Vz lb. figs.
1 tablespoon vanilla.
Soak gelatine in cold milk, make custard in double boiler,
of sugar, eggs and the remaining milk. Dissolve the gelatine
in the custard and strain. When cold add finely chopped fruit
and nuts, and freeze.
Margaret Eastman,
Page 54 · 4 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
Maple Tartlets. Line patty tins with puff paste, then prepare filling. Two eggs, 1/2 cup sugar, % cup syrup (j/2 Karo and I/2 maple syrup), butter the size of an egg, nutmeg flavoring. Beat the yolks to a custard, add sugar and beat, then syrup. Melt butter and add to the mixture. Flavor with the grated nutmeg
*
PASTRY 139
and fold in the whites of eggs. Fill the patty tins about 3 parts full and bake about 12 to 15 minutes. Heat of oven usual for pastry.
Mrs. S. B. Johnston.
Mince Meat.
2 lbs. round steak.
4 lbs. apples, chopped.
1 lb. citron. 2j/^ lbs. sugar. 1--8 oz. mace. 1-8 oz. cloves.
1 pint brandy. lJ/2 ibs. suet.
lj/2 lbs. raisins, seeded. V/x lbs. currants, washed. 1/2 oz. cinnamon.
2 nutmegs. 1--8 oz. allspice.
1 pint sherry. Boil meat, clear from gristle, chop fine, mix all together with 1 tablespoon salt, more if necessary.
Mrs. Charles Scudding.
Orange-Lemon Pie.
4 eggs.
1 cup sugar. lJ/2 tablespoon flour.
1 cup cream. Grated rind and juice of 1 orange. Pinch of salt.
Beat yolks of eggs. Mix flour with sugar, and add to yolks. Add orange and lemon juice and rind, cream and salt. Cook in double boiler till thick. Pour in crusts and bake 25 minutes. Beat whites till stiff, add 2 tablespoons fine sugar, spread on pie, and brown in oven.
Mrs. Willard Herring.
Orange Pie.
Juice of 1 orange and J/^ the grated peel, juice of Yi lemon, 2 tablespoons butter creamed with % cup sugar, add the fruit juices. Beat the yolks of 3 eggs very light, and stir into the mixture, beating all till creamy. Pour into rich open shells. Bake, and put on a meringue of 2 whites, with 2 tablespoons of sugar.
Mrs. Scadding.
Pumpkin Pie.
I cup sifted .pumpkin.
I cup sweet milk. Yl cup molasses.
I egg. 1/2 teaspoon cinnamon. Yl teaspoon allspice. Vl ginger.
A little salt.
Small piece of butter for each pie.
Desserts and Ices
Baked Alaska.
Bake a sponge cake in round tin. (Should be about one inch high when baked.) Cover with halves of canned peaches drained, then 1 inch of hard vanilla ice cream. Have beaten the whites of 3 eggs, to which has been added sugar and vanilla or maraschino to taste. Cover entirely and trim. Put in hot oven for a moment to brown and serve at once.
H.H.S. Biscuit Glacé.
One cup milk heated in double boiler; yolks of 3 eggs beaten well. Add % cup powdered sugar to the eggs. Mix well, add to milk and stir constantly until mixture begins to thicken. When cool, flavor with maraschino and sherry to taste. Turn in freezer until just able to remove dasher. Add 1 quart whipped cream. Put in individual cases and sprinkle powdered macaroons over top and a candied cherry if desired. Put cases in freezer and let stand at least 3 hours.
Mrs. Frederick G. Wheeler. Biscuit Tortoni.
1 quart whipping cream. 1 tablespoon of pulverized sugar. 1 teaspoon of vanilla. 1/2 lb. macaroon crumbs dried in oven. Whip the cream until stiff, add by folding in the sugar, vanilla and macaroons. Pack in mold for 5 hours.
Miss von Destinon.
Cafe Frappe.
To each quart cream put 1 cup of strong coffee. Whip the cream, then pour in coffee. Sweeten about half as sweet as for ice cream. Freeze and serve from punch bowl.
Mrs. Sinnott. Coupe Bartholdi.
Put in tall glasses vanilla ice cream and ]/2 a preserved peach. Fill center of peach with red bar-de-luc. Sprinkle with macaroon crumbs and cover with whipped cream.
Mrs. Wilbur.
Frozen Fig Pudding.
1 quart milk. 4 eggs.
1 tablespoon gelatine. 1 cup sugar. 1/2 lb. English walnut meats. Vz lb. figs.
1 tablespoon vanilla. Soak gelatine in cold milk, make custard in double boiler, of sugar, eggs and the remaining milk. Dissolve the gelatine in the custard and strain. When cold add finely chopped fruit and nuts, and freeze.
Margaret Eastman,
Records on this page
Coconut Cream PieMaple TartletsOrange-Lemon PiePumpkin Pie