Strawberry Cream Pie.— After picking over the berries carefully,
arrange them in layers in a deep pie plate, sprinkling sugar thickly
between each layer, having hrst lined the dish with your best pastry.
Cover with a crust with a slit in the top and bake. When the pie is
baked, pour into the slit in the top ot the pie the following cream mix-
ture: Take a small cupful of rich cream, heat until nearly boiling, then
stir into it the whites of two eggs beaten lightly to a froth, also a table-
spoonful of granulated or powdered sug✪ Strawberry Cream Piear; boil all together a few
moments. When cool, pour it into the pie through the slit in the cnist
Serve with powdered sugar sifted on top.
niiz.d ..Google
CHAPTER V.
PVDDINGS, HOT AND COLD.
Tbe proof of tbe podding Is not In the eatlog,
Never mlad what Ibe old saylnsB state ;
The compliment ietting the cook's heart a'beatlag
. I8 the call tor a big second plate.
As a rule farm housekeepers are admirably situated for maJcing .
delicious puddings, many of which are more wholesome than pastiy.
The recipes given below include considerable variety, and will be found
suggestive, as many may be altered to suit material on hand. We were
obliged to omit a number of good ones, owing to lack of space.
Apricot Pudding. — This may be made from evaporated apricots, care-
fully soaked and stewed, instead of the canned fruit. Butter . a shallow
pudding dish and sprinkle on the surface a layer of soft bread crumbs.
Drain the syrup from a can of apricots and arrange a layer of fruit in
the dish. Fill the cavities with sugar and a dot of butter the size of a
pea on each. Cover each piece of fruit with another half to simulate the
whole fruit, then fill the interstices with soft bread crumbs. Mix one pint
of milk, the yolks of three eggs, well beaten, with one-quarter teaspoon
of salt and three teaspoonfuls sugar, and pour this over the fruit. Lift
the fruit a little so the rdstard may reach every part of the bread. Bake
it about half an hour. Beat the whites of the egKs till stiff; add three
heaped tablespoon fa Is of powdered sugar and three teaspoonfuls of
lemon juice. When the pudding is done and cooked somewhat spread
the meringue over the top and brown it slightly. Serve hot without sauce.
Batter Pudding. — This is an old-fashioned recipe, which can be '
depended upon. Measure 12 tables poonfuls of flour after sifting; then
sift again with a teaspoonful of baking powder and a small one of salt
Beat four ^gs, without separating, until very light and before mixing
them to a batter with a quart of milk, butter a three-pint oval baking
dish and see that the oven is of a steady heat, as if for baking bread.
Now make a smooth batter with the milk and flour, stirring in the eggs
last, and bake about one hour. The pudding will rise with a brown crust
on top, and, by the slow baking, the sides and bottom will also be crisp
and brown, while the interior will be tender and light. Serve directly
from the oven, with fruit juice slightly thickened for sauce. No other
sauce will take the place of this. When the supply of extra juice canned
for this very purpose is exhausted, evaporated cherries soaked over night
and well simmered in the same water is an excellent substitute.
SI THE RURAL COOK BOOK.
Page 37 · 1 recipe record 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
Strawberry Cream Pie.— After picking over the berries carefully, arrange them in layers in a deep pie plate, sprinkling sugar thickly between each layer, having hrst lined the dish with your best pastry. Cover with a crust with a slit in the top and bake. When the pie is baked, pour into the slit in the top ot the pie the following cream mixture: Take a small cupful of rich cream, heat until nearly boiling, then stir into it the whites of two eggs beaten lightly to a froth, also a tablespoonful of granulated or powdered sugar; boil all together a few moments. When cool, pour it into the pie through the slit in the crust Serve with powdered sugar sifted on top.
CHAPTER V.
PUDDINGS, HOT AND COLD.
The proof of the pudding Is not In the eatlog,
Never mlad what Ibe old saylnsB state ; The compliment ietting the cook's heart a'beatlag . I8 the call tor a big second plate.
As a rule farm housekeepers are admirably situated for maJcing . delicious puddings, many of which are more wholesome than pastiy. The recipes given below include considerable variety, and will be found suggestive, as many may be altered to suit material on hand. We were obliged to omit a number of good ones, owing to lack of space.
Apricot Pudding. — This may be made from evaporated apricots, carefully soaked and stewed, instead of the canned fruit. Butter . a shallow pudding dish and sprinkle on the surface a layer of soft bread crumbs. Drain the syrup from a can of apricots and arrange a layer of fruit in the dish. Fill the cavities with sugar and a dot of butter the size of a pea on each. Cover each piece of fruit with another half to simulate the whole fruit, then fill the interstices with soft bread crumbs. Mix one pint of milk, the yolks of three eggs, well beaten, with one-quarter teaspoon of salt and three teaspoonfuls sugar, and pour this over the fruit. Lift the fruit a little so the custard may reach every part of the bread. Bake it about half an hour. Beat the whites of the eggs till stiff; add three heaped tablespoonfuls of powdered sugar and three teaspoonfuls of lemon juice. When the pudding is done and cooked somewhat spread the meringue over the top and brown it slightly. Serve hot without sauce.
Batter Pudding. — This is an old-fashioned recipe, which can be ' depended upon. Measure 12 tables poonfuls of flour after sifting; then sift again with a teaspoonful of baking powder and a small one of salt Beat four ^gs, without separating, until very light and before mixing them to a batter with a quart of milk, butter a three-pint oval baking dish and see that the oven is of a steady heat, as if for baking bread. Now make a smooth batter with the milk and flour, stirring in the eggs last, and bake about one hour. The pudding will rise with a brown crust on top, and, by the slow baking, the sides and bottom will also be crisp and brown, while the interior will be tender and light. Serve directly from the oven, with fruit juice slightly thickened for sauce. No other sauce will take the place of this. When the supply of extra juice canned for this very purpose is exhausted, evaporated cherries soaked over night and well simmered in the same water is an excellent substitute.
Records on this page
Strawberry Cream Pie