New England Dried Apple Turnovers
Soak apples until soft, cook until soft enough to jjut through colander, season
with lemon and sweeten with sugar to taste. Make dough as for any doughnuts, cut
with cookie cutter, roll thin, drop 1 tablespoon ful of dried a]:)ple sauce in center, turn
once, pinch edges together very carefully and fi-y in hot lard.
]\rKS. Ht'RLINUiAMi:.
Cheese Straws.
Two cups grated cheese, V;{ '^'"P l)Utt('r. cayenne to taste, % cup Dousuum's
Best Patent flour or enough to roll as pie crust, \-> cup warm water. Work l)utter
and flour together, beat all together, roll out and cut in narrow strips and bake in a
hot oven in a -Jewel Pange to a light luowu. i\Ii!S. -J. E. SuESS.
Crust for Timbale Shells.
For timbale shells, use \-> a |>iiit of i)ousnuin"s Ijest Patent flour, a generous
gill of milk, 2 eggs, Y2 ^ teaspoon ful of salt, I/2 '^ teaspoonful of sugar and 1 table-
spoonful of salad oil. Beat the eggs until light and then add the milk to them.
Pour this mixture onto th.e flour and beat to a smooth batter. Add the other in-
gredients and beat 2 minutes longer, i'ut the timbale iron in a kettle of hot fat
for about ten minutes. Lift the iron fi'om the fat and turn it over, to drain all the
grease from the timbale. Have a pan lined with brown ])aper and drop the tim-
bale into this. ('ontin\U' ibis process until all the batter has been cooked. These
shells will be found delicate cris|) cups. Ari'ange the shells on a dish and put into
each a heaping tal)les])oonful of any kind of meat or fish cut into dice and heated in .
a delicate sauce. Take the bowl of batter in the left hand and hold it near the
kettle of fat; with the right hand lift the iron from the fat and dip it into the bat-
ter, coating the iron about an inch deep witii the l)atter. Peturn the iron to the
fat and cook the batter until it is n delicate bi-o\\ii. It will take about 1 minute.
Puff Paste for Tarts.
One CU]) of Doiisnuin's I'est Paie^nt flour, 1 eup of lard, 1 teaspoonful of sugar,✪ Crust for Timbale Shells
1 teaspoonful of baking powder, 1 teaspoonfuls of water, white of 1 egg. Mix and
set on ice 1 hour. ^fiis. Tl. F. lI.\N'nFonn.
English Tarts.
Roll out puff ])aste as foi' pie crust and cut with biscuit cutter. To till, take
1 cupful .needed raisins, juice and grated rind of 1 lemon, 1 cupful sugar and 3 figs✪ English Tarts;
chop figs and raisins, mix with sugar and lemon, place a spoonful on one side of
90 SUPERIOR COOK BOOK
each rouiul of crust, fold ovei- and wet cdacs and piiicli toucl her, prick toj) with
J'ork. l)akc -jd ndiintcs in a Jewel Ran,iiC. ^[rs. (Jthzi.
Sand Tarts.
Two cups sugar. 1 cup butter. ;! cups !)()usnian"s JBest Patent flour, 2 eggs, leav-
ing out the white of one. T»oll ont thin, cut in s([uarcs, spread white of egg on top,
sprinl\le with cinnamon and sugar and [)ress a hhinched almond in the center.
Mrs. Eddy.
Date Torte.
1^'our eggs. 1 cu[) sugai', 1 piiicli salt. 1 lb. of dates, f lb. walnuts, large cup of
ih)ur, 2 teaspoons ))aking powder. Eent volks and sugar verv hard, add well beaten
wliites. and salt to taste, then add the ilour (and if not stiff enougli add little more)
and bakini.'' powder. hi>tl\- the dates and walnuts t-hop[ied verv coarse.
Mrs. R. H. Eolly.
Krummer Torte.
Page 63 · 7 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
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New England Dried Apple Turnovers
Soak apples until soft, cook until soft enough to jjut through colander, season
with lemon and sweeten with sugar to taste. Make dough as for any doughnuts, cut
with cookie cutter, roll thin, drop 1 tablespoon ful of dried a]:)ple sauce in center, turn
once, pinch edges together very carefully and fi-y in hot lard.
]\rKS. Ht'RLINUiAMi:.
Cheese Straws.
Two cups grated cheese, V;{ '^'"P l)Utt('r. cayenne to taste, % cup Dousuum's
Best Patent flour or enough to roll as pie crust, \-> cup warm water. Work l)utter
and flour together, beat all together, roll out and cut in narrow strips and bake in a
hot oven in a -Jewel Pange to a light luowu. i\Ii!S. -J. E. SuESS.
Crust for Timbale Shells.
For timbale shells, use \-> a |>iiit of i)ousnuin"s Ijest Patent flour, a generous
gill of milk, 2 eggs, Y2 ^ teaspoon ful of salt, I/2 '^ teaspoonful of sugar and 1 table-
spoonful of salad oil. Beat the eggs until light and then add the milk to them.
Pour this mixture onto th.e flour and beat to a smooth batter. Add the other in-
gredients and beat 2 minutes longer, i'ut the timbale iron in a kettle of hot fat
for about ten minutes. Lift the iron fi'om the fat and turn it over, to drain all the
grease from the timbale. Have a pan lined with brown ])aper and drop the tim-
bale into this. ('ontin\U' ibis process until all the batter has been cooked. These
shells will be found delicate cris|) cups. Ari'ange the shells on a dish and put into
each a heaping tal)les])oonful of any kind of meat or fish cut into dice and heated in .
a delicate sauce. Take the bowl of batter in the left hand and hold it near the
kettle of fat; with the right hand lift the iron from the fat and dip it into the bat-
ter, coating the iron about an inch deep witii the l)atter. Peturn the iron to the
fat and cook the batter until it is n delicate bi-o\\ii. It will take about 1 minute.
Puff Paste for Tarts.
One CU]) of Doiisnuin's I'est Paie^nt flour, 1 eup of lard, 1 teaspoonful of sugar,
1 teaspoonful of baking powder, 1 teaspoonfuls of water, white of 1 egg. Mix and
set on ice 1 hour. ^fiis. Tl. F. lI.\N'nFonn.
English Tarts.
Roll out puff ])aste as foi' pie crust and cut with biscuit cutter. To till, take
1 cupful .needed raisins, juice and grated rind of 1 lemon, 1 cupful sugar and 3 figs;
chop figs and raisins, mix with sugar and lemon, place a spoonful on one side of
90 SUPERIOR COOK BOOK
each rouiul of crust, fold ovei- and wet cdacs and piiicli toucl her, prick toj) with
J'ork. l)akc -jd ndiintcs in a Jewel Ran,iiC. ^[rs. (Jthzi.
Sand Tarts.
Two cups sugar. 1 cup butter. ;! cups !)()usnian"s JBest Patent flour, 2 eggs, leav-
ing out the white of one. T»oll ont thin, cut in s([uarcs, spread white of egg on top,
sprinl\le with cinnamon and sugar and [)ress a hhinched almond in the center.
Mrs. Eddy.
Date Torte.
1^'our eggs. 1 cu[) sugai', 1 piiicli salt. 1 lb. of dates, f lb. walnuts, large cup of
ih)ur, 2 teaspoons ))aking powder. Eent volks and sugar verv hard, add well beaten
wliites. and salt to taste, then add the ilour (and if not stiff enougli add little more)
and bakini.'' powder. hi>tl\- the dates and walnuts t-hop[ied verv coarse.
Mrs. R. H. Eolly.
Krummer Torte.