Royal Victoria cook book

J. ©. MCKEGGIE. J.C.McKeggie & Co. BANKERS, DEON eet VEN Eee GO ISD MUAGT ER: A GENERAL BANKING BUSINESS TRANSACTED. CURRENT ACCOUNTS KEPT. COMMERCIAL AND FARMERS’ PAPER DISCOUNTED. DRAFTS ISSUED AT PAR IN CANADA AND UNITED STATES, AGENTS THE CHEQUE BANK OF LONDON, ENGLAND, Cheques Issued for Travellers and Remitters, payable at par in any country in the world. J. H. MCKEGGIE, MANAGER. 31 TZVE The Orinting 123 Rorthern 10 OTlee [Junlop Sft., Advance Eloerg [Zarrie. Deseription S. WESLEY, PuBLISHER AND PROPRIETOR. PIES. **Who'll dare deny the truth, there’s poetry in pies.” —Longfellow. PUFF PASTE.—One pound of flour, 1/4 pound lard, 1/4 pound of butter. Mix flour and lard together, wet with a little cold or ice water, flatten out on board and spread with some of the butter, roll up and flatten out again. Repeat, adding the butter in this way until all the butter is rolled in. Set on ice until thoroughly chilled. Mrs. C. J. MCRAE, Stayner. PLAIN PIE CRUST.—Sift a level teaspoon of baking powder with a coffee cup of flour and a pinch of salt. Into this chop with a knife 2 tablespoons lard, working thoroughly and quickly, then stir in 1/2 cup of ice-cold water. Set the dough on ice to chill and use this quantity for 1 pie. Miss L. McCarruy. FILLING FOR TARTS.—One cup sugar, 1/2 cup butter, 2 eggs, 1 cup currants; mix. Fill the tarts and bake. Mrs. Matcotm MacLeop. CHOCOLATE PIE.—One and three-quarter cups of sweet milk, 3 tablespoons of grated chocolate, 2 eggs, 1 cup of sugar, vanilla, Put the milk and chocolate over the fire to dissolve the chocolate. Beat the yolks of the eggs, sugar and vanilla together and add to the milk. Bake with an under crust When cooked beat the whites toa stiff froth, add a little sugar and heap on the pie. Return to the oven and colora slight brown. Mrs. H. B. Myers. MINCE MEAT.—One pound almonds chopped up, 1 pound raisins, 1 pound currants, 1 pound suet, 1 pound apples chopped up fine, $ pound sugar, + pound candied PIES, 89 citron peel, 1/4 pound candied lemon peel, 1/4 pound candied orange peel, 1 teaspoon cinnamon, 1 teaspoon cloves, 1 teaspoon allspice, 1 nutmeg (ground), 1 wineglass brandy, juice of 1 lemon. Mrs. J. N. Hamitron. COCOANUT PIE.—One cup grated cocoanut, 1 cup milk, yolks of 3 eggs, sweeten to taste and a little salt, 1 tablespoon butter. Beat together and bake without top crust. Meringue on top. Mrs. W. H. Myers. COCOANUT PIE —Half cup cocoanut, yolks of 2 eggs, 1§ cups milk, 1/1/2 cup butter, small cup sugar, 1 tablespoon corn starch. Cook till thick as cream. Put into the shell when cold and cover with the beaten whites of eggs. PH@BE EK. LAwson. RHUBARB PIE —Two cups rhubarb cut up small, 1 cup sugar, 1 teaspoon flour, 1 tablespoon butter, 3 eggs or 5 eggs to 2 pies (double the rest). Mix butter, sugar, flour “aia egos and then rhubarb. E. ORTON. APPLE CUSTARD PIE.—Two raw apples, 1 cup sugar, 1 saltspoon cinnamon, 2 eggs, 1 cup of sweet milk. Choose ripe, mild apples; scrape to a pulp with a silver knife. Mix with the sugar and spice, add the beaten eggs and milk. Bake in 1 crust. Miss Mary Ross. LEMON PIE.—One lemon, juice and rind, 1/2 cup granulated sugar, 1 cup cold water, yolks of 2 eggs, heaping tablespoon corn starch, little piece butter. Cook till thick, stirring constantly. When cold fill shell, which has been previously baked. Put whipped whites on top. Brown slightly. Mrs. PEARCY. RAISIN PIE.—Take 1 pound raisins, seeded; turn over them 1 quart boiling water, keep adding so there will 90 PIES: be a quart when done. Grate rind of 1 lemon into a cup of sugar, 3 teaspoons flour and 1 ege. Mix well together, turn the raisins over the mixture, stirring the while. This makes 3 pies. Mrs. A. ORQUHART.