ingredients. Mix well and bake at once in well-heated greased
waifle irons.
Cornmeal Dumpling (to be cooked with turnip salad).—1 cup meal:
1 heaping teaspoon lard; water; “galt.
Mix as for cornbread. Form in round flat cakes. Drop in the pot
in which the Va salad is boiling, half an hour before taking up.
salad.
~~
PASTRY AND PIES. 39
PASTRY AND PIES.
Pie Crust.—2 cups flour; % cup lard or butter; 1 teaspoon of galt.
Sift flour and salt together; work in half the lard. Add water to
make a stiff dough. Turn on a floured board and roll. Spread the
remaining lard over surface, fold it, making three layers. Roll
again and fit pan.
Puii Paste.—To each pound of flour allow a pound of butter; use
half the butter with the flour and cold water enough to mold i:
roll it out quite thin and put on in small bits half the butter that
remains. Dredge this with flour, roll up the paste, then roll it out
again; then put on more butter and roll up as before; repeat this
until the butter is all used. It must be done quickly; be careful
not to handle it more than necessary. Put in a cool place until
needed.
Lemon Meringue.—1 cup hot water; *4 cup white sugar; 1 table-
spoon butter; 1 tablespoon cornstarch, if desired; juice and rind 1
lemon✪ Lemon Meringue Pie; 2 eggs.
Put the water on to boil; beat the yolks until very light; add the
Sugar and beat again. Add the cornstarch moistened with a little
cold water. Stir this into the boiling water and cook until thick-
ened. Add the butter; remove from the fire; stir in the grated rind
and juice of the lemon. Line one pie dish with plain paste and
brown in a quick oven. Pour into this the filling. Add gradually
two tablespoons granulated sugar to the whites of the eggs, beating
all the while; when it is all in beat until stiff and glossy, then place
over the top of the pie by spoonfuls and put back in the oven to
brown.”
Lemon Pie.—Grated rind and juice of one lemon; 1 cup sugar;
yolks of 3 eggs; 1 tablespoon butter; 3 tablespoons milk; 2 teaspoons
cornstarch, or 8 teaspoons flour✪ Lemon Pie.
Beat the yolks and sugar together; add the juice and rind of
lemon. Stir in the cornstarch... Add melted butter and milk. Use
whites of eggs for meringue. Beat until stiff and add 3 tablespoons
pulverized sugar. Spread on pie and brown.
Orange Pie—2 oranges, grated rind and juice; 4 eggs; 1 cup
sugar; 1 tablespoon butter.
Cream the butter and sugar. Add the beaten yolks, then the rind
and juice of the oranges, and lastly the whites beaten to a froth,
and mix in lightly.
Make a good pie crust, spread it on a pie
Sweedish Apple Pie.
plate, just the bottom, and bake in oven; when done, cool them. and
make a good apple sauce and have it cold; put the sauce on the top
of the crust, then put the other crust over and then the sauce.
“Se fc
F
¢
ey SF
40 THE RALEIGH COOK BOOK.
Whip whites of 3 eggs and add 3 tablespoons sugar; pour it over the
top of the pie and bake slowly until dry. Serve with custard sauce a
(using the yolks of the 3 eggs). This is very nice served just with
the apple sauce on crusts, without the meringue or custard. 7
Dried Apple or Peach Pie.—Two-thirds cup of stewed apples or
peaches run through a sieve; yolks of 2 eggs; 1 cup of sweet cream
or milk; sugar to taste.
Flavor and beat all together and bake in one crust. Then spread
over the top a meringue made of the whites beaten with 2 tablespoons
sugar.
Cocoanut Pie.——1 teacup cocoanut; 1 teacup sweet milk; 2 eggs
2 tablespoons fiour; 1 tablespoon butter.
Soak the cocoanut in the milk for a few hour; when ready to
make pie, take the flour, mix smooth in milk; stir this thickening
into % cup of sweet milk or water. Place on stove, stir until it ;
thickens; add the butter while warm. When cold, add a little salt,
Page 21 · 4 recipe records on this page
Presented as published in 1907. 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
A modernized reading is not available for this page yet. You are seeing the original text.
ingredients. Mix well and bake at once in well-heated greased
waifle irons.
Cornmeal Dumpling (to be cooked with turnip salad).—1 cup meal:
1 heaping teaspoon lard; water; “galt.
Mix as for cornbread. Form in round flat cakes. Drop in the pot
in which the Va salad is boiling, half an hour before taking up.
salad.
~~
PASTRY AND PIES. 39
PASTRY AND PIES.
Pie Crust.—2 cups flour; % cup lard or butter; 1 teaspoon of galt.
Sift flour and salt together; work in half the lard. Add water to
make a stiff dough. Turn on a floured board and roll. Spread the
remaining lard over surface, fold it, making three layers. Roll
again and fit pan.
Puii Paste.—To each pound of flour allow a pound of butter; use
half the butter with the flour and cold water enough to mold i:
roll it out quite thin and put on in small bits half the butter that
remains. Dredge this with flour, roll up the paste, then roll it out
again; then put on more butter and roll up as before; repeat this
until the butter is all used. It must be done quickly; be careful
not to handle it more than necessary. Put in a cool place until
needed.
Lemon Meringue.—1 cup hot water; *4 cup white sugar; 1 table-
spoon butter; 1 tablespoon cornstarch, if desired; juice and rind 1
lemon; 2 eggs.
Put the water on to boil; beat the yolks until very light; add the
Sugar and beat again. Add the cornstarch moistened with a little
cold water. Stir this into the boiling water and cook until thick-
ened. Add the butter; remove from the fire; stir in the grated rind
and juice of the lemon. Line one pie dish with plain paste and
brown in a quick oven. Pour into this the filling. Add gradually
two tablespoons granulated sugar to the whites of the eggs, beating
all the while; when it is all in beat until stiff and glossy, then place
over the top of the pie by spoonfuls and put back in the oven to
brown.”
Lemon Pie.—Grated rind and juice of one lemon; 1 cup sugar;
yolks of 3 eggs; 1 tablespoon butter; 3 tablespoons milk; 2 teaspoons
cornstarch, or 8 teaspoons flour.
Beat the yolks and sugar together; add the juice and rind of
lemon. Stir in the cornstarch... Add melted butter and milk. Use
whites of eggs for meringue. Beat until stiff and add 3 tablespoons
pulverized sugar. Spread on pie and brown.
Orange Pie—2 oranges, grated rind and juice; 4 eggs; 1 cup
sugar; 1 tablespoon butter.
Cream the butter and sugar. Add the beaten yolks, then the rind
and juice of the oranges, and lastly the whites beaten to a froth,
and mix in lightly.
Make a good pie crust, spread it on a pie
Sweedish Apple Pie.
plate, just the bottom, and bake in oven; when done, cool them. and
make a good apple sauce and have it cold; put the sauce on the top
of the crust, then put the other crust over and then the sauce.
“Se fc
F
¢
ey SF
40 THE RALEIGH COOK BOOK.
Whip whites of 3 eggs and add 3 tablespoons sugar; pour it over the
top of the pie and bake slowly until dry. Serve with custard sauce a
(using the yolks of the 3 eggs). This is very nice served just with
the apple sauce on crusts, without the meringue or custard. 7
Dried Apple or Peach Pie.—Two-thirds cup of stewed apples or
peaches run through a sieve; yolks of 2 eggs; 1 cup of sweet cream
or milk; sugar to taste.
Flavor and beat all together and bake in one crust. Then spread
over the top a meringue made of the whites beaten with 2 tablespoons
sugar.
Cocoanut Pie.——1 teacup cocoanut; 1 teacup sweet milk; 2 eggs
2 tablespoons fiour; 1 tablespoon butter.
Soak the cocoanut in the milk for a few hour; when ready to
make pie, take the flour, mix smooth in milk; stir this thickening
into % cup of sweet milk or water. Place on stove, stir until it ;
thickens; add the butter while warm. When cold, add a little salt,