Pastry. 197
to a froth. Sift a little white sugar over and
return to the oven till finished.
Cocoaniit Pie — One cup grated cocoanut, }4
pint milk, 2 crackers, 3 eggs, butter, salt, rind of
^ lemon, sugar if desired, puff crust✪ Coconut Pie.
Make a nice puff crust, line a dish and bake;
when done, set aside to cool; soak the cocoanut
in the milk, pound the crackers well, whisk the
eggs, and grate the rind of the half lemon. Mix
all together, adding a little salt, sugar and
butter. When well mixed place in the pie-dish,
and put in the oven to slightly brown.
Pumpkin Pie (1)— One pint well-stewed and
strained pumpkin, 1 quart scalding hot rich milk,
13/2 cups sugar, 4 eggs, 1 teaspoonful salt, 1
tablespoonful ginger and 1 of ground cinnamon✪ Pumpkin Pie (1).
Bake in pie-plate lined with good paste; do
not let mixture stand after it is put together, but
bake at once. """
Pumpkin Pie (2)— One quart stewed pump-
kin pressed through a sieve, 9 eggs, whites and
yolks beaten separately, 2 quarts milk, 1 tea-
spoonful mace, 1 of cinnamon and 1 of nutmeg,
13^ cups sugar.
Beat all together and bake with one crust.
Pumpkin Pie (3)— A pumpkin, 1 good cupful
molasses; to a whole pumpkin allow 3 pints rich
milk, 4 eggs, some salt, a little cinnamon, brown
sugar to taste, crust✪ Pumpkin Pie (3).
Prepare the pumpkin by cutting into small
pieces; stew rapidly until it is soft and the water
is stewed out, then let it remain on the stove to
simmer all day. When well cooked, add the
molasses, and cook all down until dry; then sift
through a colander; it will nearly all go through
if properly ^cooked; then add the milk, spices
and eggs. Too much spice destroys the flavor of
198 White Ribbon Cook Book.
the pumpkin. Sweeten to taste, then bake in a
crust the same as for custard. Let it cook until
of a dark brown color. This is a very wholesome
dish.
French Pancakes — Five eggs, nearly a pint
of cream, 1 oz. butter✪ French Pancakes.
Beat the cream till it is stiff, and the yolks and
whites separately and add to the cream, and beat
the mixture for 5 minutes; butter the pan and
fry quickly; sugar and roll, and place on a hot
dish in the oven. Serve very hot.
Rice Pancakes — One-half lb. rice, 1 pint
cream, 8 eggs, a little salt and nutmeg, 3^ lb. but-
ter, flour✪ Rice Pancakes.
Boil the rice to a jelly in a small quantity of
water; when cold, mix it with the cream, well-
whisk the eggs and add also with a little salt and
nutmeg. Then stir in the butter, just warmed,
and add, slowly stirring all the time, as much
flour as will make the batter thick enough. Fry
in as little lard as possible.
Irish Pancakes — Eight eggs, 1 pint cream,
nutmeg and sugar to taste, 3 oz. butter, 3^ pint
flour.✪ Irish Pancakes
Beat 8 yolks and 4 whites of eggs, strain them
into the cream, put in grated nutmeg and sugar
to taste; set 3 oz. fresh butter on the fire, stir it,
and as it warms pour it to the cream, which
should be warm when the eggs are put to it;
then mix smooth almost 3^ pint flour. Fry the
pancakes very thin, the first with a piece of but-
ter, but not the others. Serve several on one an-
other.
Apple Pie — Puff paste, apples, sugar (brown
will do), a small quantity of finely minced lemon
peel, and lemon juice✪ Apple Pie.
Prepare the ^aste (see recipe Puff Paste),
spread a narrow strip round the edge of your
Pastry. 199
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Pastry. 197
to a froth. Sift a little white sugar over and
return to the oven till finished.
Cocoaniit Pie — One cup grated cocoanut, }4
pint milk, 2 crackers, 3 eggs, butter, salt, rind of
^ lemon, sugar if desired, puff crust.
Make a nice puff crust, line a dish and bake;
when done, set aside to cool; soak the cocoanut
in the milk, pound the crackers well, whisk the
eggs, and grate the rind of the half lemon. Mix
all together, adding a little salt, sugar and
butter. When well mixed place in the pie-dish,
and put in the oven to slightly brown.
Pumpkin Pie (1)— One pint well-stewed and
strained pumpkin, 1 quart scalding hot rich milk,
13/2 cups sugar, 4 eggs, 1 teaspoonful salt, 1
tablespoonful ginger and 1 of ground cinnamon.
Bake in pie-plate lined with good paste; do
not let mixture stand after it is put together, but
bake at once. """
Pumpkin Pie (2)— One quart stewed pump-
kin pressed through a sieve, 9 eggs, whites and
yolks beaten separately, 2 quarts milk, 1 tea-
spoonful mace, 1 of cinnamon and 1 of nutmeg,
13^ cups sugar.
Beat all together and bake with one crust.
Pumpkin Pie (3)— A pumpkin, 1 good cupful
molasses; to a whole pumpkin allow 3 pints rich
milk, 4 eggs, some salt, a little cinnamon, brown
sugar to taste, crust.
Prepare the pumpkin by cutting into small
pieces; stew rapidly until it is soft and the water
is stewed out, then let it remain on the stove to
simmer all day. When well cooked, add the
molasses, and cook all down until dry; then sift
through a colander; it will nearly all go through
if properly ^cooked; then add the milk, spices
and eggs. Too much spice destroys the flavor of
198 White Ribbon Cook Book.
the pumpkin. Sweeten to taste, then bake in a
crust the same as for custard. Let it cook until
of a dark brown color. This is a very wholesome
dish.
French Pancakes — Five eggs, nearly a pint
of cream, 1 oz. butter.
Beat the cream till it is stiff, and the yolks and
whites separately and add to the cream, and beat
the mixture for 5 minutes; butter the pan and
fry quickly; sugar and roll, and place on a hot
dish in the oven. Serve very hot.
Rice Pancakes — One-half lb. rice, 1 pint
cream, 8 eggs, a little salt and nutmeg, 3^ lb. but-
ter, flour.
Boil the rice to a jelly in a small quantity of
water; when cold, mix it with the cream, well-
whisk the eggs and add also with a little salt and
nutmeg. Then stir in the butter, just warmed,
and add, slowly stirring all the time, as much
flour as will make the batter thick enough. Fry
in as little lard as possible.
Irish Pancakes — Eight eggs, 1 pint cream,
nutmeg and sugar to taste, 3 oz. butter, 3^ pint
flour.
Beat 8 yolks and 4 whites of eggs, strain them
into the cream, put in grated nutmeg and sugar
to taste; set 3 oz. fresh butter on the fire, stir it,
and as it warms pour it to the cream, which
should be warm when the eggs are put to it;
then mix smooth almost 3^ pint flour. Fry the
pancakes very thin, the first with a piece of but-
ter, but not the others. Serve several on one an-
other.
Apple Pie — Puff paste, apples, sugar (brown
will do), a small quantity of finely minced lemon
peel, and lemon juice.
Prepare the ^aste (see recipe Puff Paste),
spread a narrow strip round the edge of your
Pastry. 199