FoodNet

The Raleigh cook book

1907

Page 23 · 10 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.
Raisin Pie.—1 box raisins; 1 cup sugar; butter size of walnut. Put raisins to stew in cold water to more than cover. When al- most done, add sugar; when tender, add butter and thin paste made with 1 tablespoon flour and water. Bake in rich crust with cover, __ in quick oven. ta Cherry Pie.—Line a pie-pan with crust; sprinkle with flour; fill with seeded cherries, sweetened to taste; add a tablespoon of butter 42 THE RALEIGH COOK BOOK. cut into bits. Put on top crust; press edges together; prick with a fork and bake. Other small fruits may be used in the same manner. Chess Pie or Cake. sugar. Beat yolks of the eggs and sugar, add melted butter. Flavor to taste. Bake on crust. A meringue may be made of the whites of the eges and sugar, and put on top of pies. 6 eggs, yolks only; % pound butter✪ Chess Pie or Cake; 1 pound Swiss Meringue.—6 eggs; 2 cups of sugar; 2 tablespoons butter✪ Swiss Meringue. Beat yolks of the six eggs with one cup of sugar, add the butter, melted. Cook on crusts. Make meringue of the whites of six eggs and the other cup of sugar. Put on top of pie and return to the stove; let brown. Quick Mince Meat.—1 cup chopped apples; % cup cooked roast beef and suet; % cup seeded raisins; 4% cup well-washed currants; 1% cup fine-chopped citron; 1 level teaspoon each of ground cinna- mon, cloves, allspice; dash of pepper; small pinch of salt; 1 large tablespoon vinegar; sugar to taste✪ Quick Mince Meat. Mix ingredients with a little water, cook five or ten minutes, add vinegar and let boil up. This may be used in pies immediately or kept until the next day. Mincemeat enough for two pies. PUDDINGS. 43 PUDDINGS. Cottage Pudding.—4 eggs, beaten separately; 1 cup sugar; % cup butter; 2 cups flour; 1 cup milk; 1 large teaspoon Royal baking powder✪ Cottage Pudding; cream, butter and sugar. 8 Milk Sauce.—1 cup sugar; 1% pints milk; % cup butter; 1 egg; 1 tablespoon cornstarch. Sponge Pudding.—2 cups milk; % cup of sugar; 1 heaping cup of flour; 3 eggs; 1 tablespoon butter✪ Sponge Pudding. Scald one cup of milk in a double boiler; mix the sugar with the flour, moisten with one cup of cold milk and add to the boiling milk, stirring until thick and smooth. Cook from five to eight minutes, then stir in the butter. Take from the fire, and when nearly cold stir in the well-beaten yolks of eggs. Half an hour before serving, fold in the stiffly-beaten whites, turn into a buttered pudding-dish, place the dish in a pan of hot water, and bake thirty minutes. Serve immediately with sauce. Creamy Sauce.—% cup butter; % cup powdered sugar; 2 table- spoons cream; flavoring to taste. Cream the butter and sugar until light, then add slowly the cream and flavoring. Heat slightly just before serving, to blend the sauce until like thick cream. ; Dried Apple Pudding.—5 eggs; % pound sugar; % pound dried apples, stewed and strained; juice of 1 lemon; % pound butter; 3%, cup sweet milk✪ Dried Apple Pudding. Beat eggs light. Cream butter and sugar, and add alternately with the milk. Lastly, stir in apples and flavor with lemon juice or extract. Huckleberry Pudding.—% cup butter; 142 cups sugar; 1 cup milk; 1 quart berries; 3 cups flour; 2 eggs; 2 teaspoons Royal baking powder✪ Huckleberry Pudding. Cream together the butter and sugar, add the milk and eggs, then the flour, into which the baking powder has been sifted. After adding the first cup of flour stir in the quart of berries, then the remainder of the flour. Steam two hours. To be eaten with hard sauce. Blackberries can be used in the same way. Orange Pudding.—4 sweet oranges; 1 pint sweet milk; 1 heaping teaspoon cornstarch; 3 eggs; 1 cup sugar✪ Orange Pudding.