baking-dish, and put in the fruit, which you have previously peeled, cored and cut into convenient slices. Sweeten according to taste and add the flavoring; cover with a pie crust, making a small hole in the middle, and place in the oven to bake. When nearly done, ice the crust with the white of an egg beaten to a froth and spread lightly over it. Sprinkle with white sugar and replace in the oven until done. Orange and Apple Pie — Puff paste, oranges, apples, sugar✪ Orange and Apple Pie. Cover a tin pie-plate with puff pastry and place a layer of sliced oranges, with the pips re- moved, on it, and scatter sugar over them; then put a layer of sliced apples, with sugar, and cover with slices of oranges and sugar. Put an upper crust of nice pastry over the pie, and bake it for 3^hour, or until the apples are perfectly soft. Take the pie from the tin plate while it is warm, put into a china plate and scatter sugar over the top. To Ice or Glaze Pastry— The whites of 3 eggs, 4 oz. sugar✪ To Ice or Glaze Pastry. Place the whites upon a plate (beaten with a knife to a stiff froth); just before the pastry is done, remove from the oven; brush with the beaten egg and sprinkle the white sugar upon it. Return to the oven to set. Glaze — The yolks of 3 eggs, a small piece of warm butter, white sugar. Beat the yolks and butter together, and, with a pastry brush, brush the pastry just before it is finished baking; sift white sugar upon it and re- turn to the oven to dry. Light Paste for Tarts — One Qgg, % lb. flour, % lb. butter. Beat the white of an eg^ to a strong froth, then mix it with as much water as will mpke the .200 White Ribbon Cook Boole. flour into a very stiff paste; roll it very thin, then lay the third part of half a pound of bntter upon it in little pieces; dredge with some flour left out at first and roll up tight. Roll it out again, and put the same proportion of butter, and so pro- ceed till all be worked up. Strawberry Tart — One Ih.^ ^ed flour, yolks of 2 eggs, 1 gill ice water, % lb. fresh butter, 1 tablespoonful sifted sugar, strawberries✪ Strawberry Tart. Rub the butter into the flour and sugar, add the yolks of eggs, and mix well with a knife; then add just enough ice water to make a paste that will roll out. It must be a firm paste, rather dry. Be careful that the flour is dry and the butter cold. Roll out the paste about one-third of an inch thick; line with it a pie-dish at least 1 inch deep with straight sides; trim the edges neatly, and bake the empty crust in a quick oven for 10 to 12 minutes. When the tart is to be servev fill it neatly with strawberries, pour some of tht syrup over and serve with a pitcher of cream. The strawberries should not be allowed to stand 'ong in the crust, or its crispness will be destroyed. The crust should be firm, brittle and crisp, not flaky. Sponge Cake — Three cups granulated sugar, 7 eggs beaten separately, 1 cup lukewarm water, 1 lemon, juice and grated rind, 3 cups flour and 2 teaspoonfuls baking-powder✪ Sponge Cake.

AI-modernized reading of the original text

baking-dish, and put in the fruit, which you have previously peeled, cored and cut into convenient slices. Sweeten according to taste and add the flavoring; cover with a pie crust, making a small hole in the middle, and place in the oven to bake. When nearly done, ice the crust with the white of an egg beaten to a froth and spread lightly over it. Sprinkle with white sugar and replace in the oven until done. Orange and Apple Pie — Puff paste, oranges, apples, sugar. Cover a tin pie-plate with puff pastry and place a layer of sliced oranges, with the pips removed, on it, and scatter sugar over them; then put a layer of sliced apples, with sugar, and cover with slices of oranges and sugar. Put an upper crust of nice pastry over the pie, and bake it for ¾ hour, or until the apples are perfectly soft. Take the pie from the tin plate while it is warm, put into a china plate and scatter sugar over the top. To Ice or Glaze Pastry— The whites of 3 eggs, 4 oz. sugar. Place the whites upon a plate (beaten with a knife to a stiff froth); just before the pastry is done, remove from the oven; brush with the beaten egg and sprinkle the white sugar upon it. Return to the oven to set. Glaze — The yolks of 3 eggs, a small piece of warm butter, white sugar. Beat the yolks and butter together, and, with a pastry brush, brush the pastry just before it is finished baking; sift white sugar upon it and return to the oven to dry. Light Paste for Tarts — One egg, ¾ lb. flour, ¾ lb. butter. Beat the white of an egg to a strong froth, then mix it with as much water as will make the .200 White Ribbon Cook Boole. flour into a very stiff paste; roll it very thin, then lay the third part of half a pound of bntter upon it in little pieces; dredge with some flour left out at first and roll up tight. Roll it out again, and put the same proportion of butter, and so proceed till all be worked up. Strawberry Tart — One lb. sifted flour, yolks of 2 eggs, 1 gill ice water, ¾ lb. fresh butter, 1 tablespoonful sifted sugar, strawberries. Rub the butter into the flour and sugar, add the yolks of eggs, and mix well with a knife; then add just enough ice water to make a paste that will roll out. It must be a firm paste, rather dry. Be careful that the flour is dry and the butter cold. Roll out the paste about one-third of an inch thick; line with it a pie-dish at least 1 inch deep with straight sides; trim the edges neatly, and bake the empty crust in a quick oven for 10 to 12 minutes. When the tart is to be served fill it neatly with strawberries, pour some of the syrup over and serve with a pitcher of cream. The strawberries should not be allowed to stand 'ong in the crust, or its crispness will be destroyed. The crust should be firm, brittle and crisp, not flaky. Sponge Cake — Three cups granulated sugar, 7 eggs beaten separately, 1 cup lukewarm water, 1 lemon, juice and grated rind, 3 cups flour and 2 teaspoonfuls baking-powder.

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Orange and Apple PieTo Ice or Glaze PastryGlazeStrawberry TartSponge CakeBanana Fritters

The white ribbon cook book