Put 2 ozs. Imtte]- in chating dish. \\'h.en melted add 1 can of loI).<ter that has
been l)roken iii snuill })ieces and freed from bone. Pour ovei* this % cu]) of sweet
cream, then add ,;? eggs well beaten. Cook ;] minutes but do not Ijoil. Then add
3 drops tobasco sauce and 4 ounces sherry wine. Serve hot.
84
SUPERIOR COOK BOOK
For Fine
FURNITURE
<^
?^I? WILLIAM LEININGER.
GEORGE E. VOYER,
Proprietor.
RATES S2.00 AND 82.50.
A. H. FORDYCE.
Scientific and
Practical
Horse Shoeing.
ROADSTERS A SPECIALTY
Lame and Interfering HOrses
Carefully Attended to.
Ill FRONT STREET. ISHPEMING.
SUPERIOR COOK BOOK 85
Pies.
"No soil lujon I'iu-i li is so dear to our eyes
As the soil we first stirred in terrestrial pies."
lIor.MES.
Puff Paste.
One qt. Dousman's Best Patent flour after it is sifted, 1 teacup lard, very cold.
Mix thoroughly 3 eggs beaten together and little pieces of ice✪ Puff Paste; stir into flour and
lard with spoon. Roll out, put % cup of butter on, sprinkle flour over all and roll
again. This will make four pies.
Puff Paste.
One lb. Dousnian's Best Patent flour (winter wheat is best), 1 lb. butter (well
washed in ice water until it is like putty). Take a ])iece of butter size of an egg and
put into the flour with i/? teaspoonful of sugar, % teaspoonful salt, !/> white of an
egg; add XU cup ice water gradually, knead well, then make into little loaves. Poll
these out and place the remainder of the butter lietween. Fold 8 times. Ahrai/i^ roll
from you. ^Frs. John Powkh.
Pie Crust for One Pie.
One full measuring eup of Dousman's Jk'.st Patent Hour, t;> cup of sweet lard
(or part butter), i/^ teaspoon salt, 4 tablespoons of ice water. Work all together
(except water) till like cracker cruml)s. then add water a little at a time.
Pie Crust.
Two and one-half cui)s Dousman's liest Patent tlour, I rounding cup lard and
butter mixed. 1 level teaspoon l)aking ])owder, salt. Mix shortening well through
the flour, then add just enougli cold water to wet it up. handling softly. This makes
2 pies and 1 extra crust. ^[us. Atwell.
Butter Pie Crust.
One small pt. of Dousman's Best Patent flour, I teasjioon baking powder, pinch
of salt, large i/> cup l)uit('r. ^Ii\ with cold water. ^lus. Kxickeuuockkr.
To Make Suet Crust.
Select leaf or tender suet; free it from membrane, measure, and to each pt.
allow an e<[ual (piantity of sifted Dousman's Echo jiastry flour: add a teaspoonful
of salt ; chop the flour and suet together. When well mi.xeil a<ld suflicient ice water
to make a moi.^t but not wet dough. Put a little water Jiere and there, never ])utting
it down in the same jdace: stir Cf)nstantly until all jiarts are evenly moistened. This
86 SUPERIOR COOK BOOK
crust rolled about W of an iiicli thick may he u^o{\ owv ai)i)les or fruit for fruit
tarts or as a cmst foi' meat pies or i)asiit's. IMiis. X. \V. Ixuogman.
Rhubarb Pie.
Peel and cut rluiharh in small pieces and place in th<' tin. usin^- a lower crnst;
sprinkle a ciij) of su^i^ar o\cr it and take another hall' cup of sugar mixed with 2
tablespoons of Dousman's I'est PatcMit thuir and co\-er oxer this; ])lace ])ieces of but-
ter on and cover with toj) crust. ]\lake all fruit pit's in this way. varying amount of
sugar to the kind of fruit used. Mus. Atwkll.
Rhubarb Pie. ✪ Rhubarb Pie
Page 59 · 2 recipe records on this page
Presented as published in 1905. 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.
Put 2 ozs. Imtte]- in chating dish. \\'h.en melted add 1 can of loI).<ter that has
been l)roken iii snuill })ieces and freed from bone. Pour ovei* this % cu]) of sweet
cream, then add ,;? eggs well beaten. Cook ;] minutes but do not Ijoil. Then add
3 drops tobasco sauce and 4 ounces sherry wine. Serve hot.
84
SUPERIOR COOK BOOK
For Fine
FURNITURE
<^
?^I? WILLIAM LEININGER.
GEORGE E. VOYER,
Proprietor.
RATES S2.00 AND 82.50.
A. H. FORDYCE.
Scientific and
Practical
Horse Shoeing.
ROADSTERS A SPECIALTY
Lame and Interfering HOrses
Carefully Attended to.
Ill FRONT STREET. ISHPEMING.
SUPERIOR COOK BOOK 85
Pies.
"No soil lujon I'iu-i li is so dear to our eyes
As the soil we first stirred in terrestrial pies."
lIor.MES.
Puff Paste.
One qt. Dousman's Best Patent flour after it is sifted, 1 teacup lard, very cold.
Mix thoroughly 3 eggs beaten together and little pieces of ice; stir into flour and
lard with spoon. Roll out, put % cup of butter on, sprinkle flour over all and roll
again. This will make four pies.
Puff Paste.
One lb. Dousnian's Best Patent flour (winter wheat is best), 1 lb. butter (well
washed in ice water until it is like putty). Take a ])iece of butter size of an egg and
put into the flour with i/? teaspoonful of sugar, % teaspoonful salt, !/> white of an
egg; add XU cup ice water gradually, knead well, then make into little loaves. Poll
these out and place the remainder of the butter lietween. Fold 8 times. Ahrai/i^ roll
from you. ^Frs. John Powkh.
Pie Crust for One Pie.
One full measuring eup of Dousman's Jk'.st Patent Hour, t;> cup of sweet lard
(or part butter), i/^ teaspoon salt, 4 tablespoons of ice water. Work all together
(except water) till like cracker cruml)s. then add water a little at a time.
Pie Crust.
Two and one-half cui)s Dousman's liest Patent tlour, I rounding cup lard and
butter mixed. 1 level teaspoon l)aking ])owder, salt. Mix shortening well through
the flour, then add just enougli cold water to wet it up. handling softly. This makes
2 pies and 1 extra crust. ^[us. Atwell.
Butter Pie Crust.
One small pt. of Dousman's Best Patent flour, I teasjioon baking powder, pinch
of salt, large i/> cup l)uit('r. ^Ii\ with cold water. ^lus. Kxickeuuockkr.
To Make Suet Crust.
Select leaf or tender suet; free it from membrane, measure, and to each pt.
allow an e<[ual (piantity of sifted Dousman's Echo jiastry flour: add a teaspoonful
of salt ; chop the flour and suet together. When well mi.xeil a<ld suflicient ice water
to make a moi.^t but not wet dough. Put a little water Jiere and there, never ])utting
it down in the same jdace: stir Cf)nstantly until all jiarts are evenly moistened. This
86 SUPERIOR COOK BOOK
crust rolled about W of an iiicli thick may he u^o{\ owv ai)i)les or fruit for fruit
tarts or as a cmst foi' meat pies or i)asiit's. IMiis. X. \V. Ixuogman.
Rhubarb Pie.
Peel and cut rluiharh in small pieces and place in th<' tin. usin^- a lower crnst;
sprinkle a ciij) of su^i^ar o\cr it and take another hall' cup of sugar mixed with 2
tablespoons of Dousman's I'est PatcMit thuir and co\-er oxer this; ])lace ])ieces of but-
ter on and cover with toj) crust. ]\lake all fruit pit's in this way. varying amount of
sugar to the kind of fruit used. Mus. Atwkll.
Rhubarb Pie.