Put the yolks of the eggs in your cake bowl
and beat them very light with a silver fork; then
add your sugar a little at a time, beating
thoroughly; next add the lemon, then alternately
the water and the flour, into which the baking-
powder has been sifted; lastly add the whites of
the eggs beaten very stiff and merely stirred in
lightly, not beaten. Bake in a moderate oven,
nd do not move the pan once put in.
Pastry. 20-^
Pu5f Taste — One lb. flour, % lb. butter, 1
egg, with water.
Mix the flour with a Inmp of butter the size of
an egg to a very stiff paste with cold water;
divide the butter into six equal parts, roll the
paste and spread on one part of the butter,
dredging it with flour; repeat until all the but-
ter is rolled in.
Short Crust — Half lb. flour, 3 oz. butter, 2
oz. white sugar, a pinch of salt, yolks of 3 eggs.
Rub into the butter the flour and the powdered
loaf sugar; beat up the yolks of the eggs, the
salt, and enough milk or water to make the flour
into a paste; work the paste lightly, and roll
it out thin. If not wanted sweet, the sugar may
be left out.
Suet Crust for Meat Puddings— Eight oz.
flour, 5 oz. beef suet, a little salt.
Remove all skin from the suet, chop finely,
and mix with the flour, adding a little salt mix;
well, add by degrees a little cold water and
make into a paste; flour the paste board and
place the paste upon it, roll out to the thickness
of }^ inch. It is then ready for use.
Potato Paste — Pound boiled potatoes very
fine, and add, while warm, a sufficiency of butter
to make the mash hold together, or you may mix
it with an ≫ then, before it gets cold, flour the
board pretty well to prevent it from sticking, and
roll it to the thickness wanted. If it has become
quite cold before it be put on the dish, it will be
apt to crack.
Cocoanut Potato Pie — Three eggs, one large
potato, 3^ cup cocoanut, 1 pint milk, 1 table-
spoonful butter, sugar to taste, and a little salt.
Boil and mash the potato and add the sugar,
butter and salt, then the beaten eggs, and lastly
202 White Ribbon Cook Book.
the milk, in which part of the cocoanut has been
soaked. Reserve the white of an egg for frost-
ing; add to it the rest of the cocoanut and spread
a little red sugar over the top.
Cream Fritters — Three tablespoonfuls po-
tato flour, 1 pint new milk, 2 whole eggs, yolks
of 4 eggs, a pat of very fresh butter, powdered
white sugar to taste, a few drops essence of
almonds, bread-crumbs.
Make a smooth paste with the flour and a
part of the milk; then gradually add the remain-
der of the milk, the eggs and yolks, the butter,
white sugar to taste, and essence of almonds.
Put the mixture into a saucepan on the fire, stir-
ring all the while till it is quite thick. Spread
out on a slab until of thickness of ^ an inch.
When quite cold cut into lozenges; egg and
bread-crumb them, or dip in the butter; fry a
nice color in lard and serve sprinkled with white
sugar.
Cheese Fritters — About a pint of water, a
piece of butter the size of an egg, the least piece
of cayenne, plenty of black pepper, }^ lb. ground
Parmesan cheese, yolks of 2 or 3 eggs, and whites
of 2 beaten to a froth, salt, flour. ✪ Banana Fritters
Page 98 · 4 recipe records on this page
Presented as published in 1894. 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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Put the yolks of the eggs in your cake bowl
and beat them very light with a silver fork; then
add your sugar a little at a time, beating
thoroughly; next add the lemon, then alternately
the water and the flour, into which the baking-
powder has been sifted; lastly add the whites of
the eggs beaten very stiff and merely stirred in
lightly, not beaten. Bake in a moderate oven,
nd do not move the pan once put in.
Pastry. 20-^
Pu5f Taste — One lb. flour, % lb. butter, 1
egg, with water.
Mix the flour with a Inmp of butter the size of
an egg to a very stiff paste with cold water;
divide the butter into six equal parts, roll the
paste and spread on one part of the butter,
dredging it with flour; repeat until all the but-
ter is rolled in.
Short Crust — Half lb. flour, 3 oz. butter, 2
oz. white sugar, a pinch of salt, yolks of 3 eggs.
Rub into the butter the flour and the powdered
loaf sugar; beat up the yolks of the eggs, the
salt, and enough milk or water to make the flour
into a paste; work the paste lightly, and roll
it out thin. If not wanted sweet, the sugar may
be left out.
Suet Crust for Meat Puddings— Eight oz.
flour, 5 oz. beef suet, a little salt.
Remove all skin from the suet, chop finely,
and mix with the flour, adding a little salt mix;
well, add by degrees a little cold water and
make into a paste; flour the paste board and
place the paste upon it, roll out to the thickness
of }^ inch. It is then ready for use.
Potato Paste — Pound boiled potatoes very
fine, and add, while warm, a sufficiency of butter
to make the mash hold together, or you may mix
it with an ≫ then, before it gets cold, flour the
board pretty well to prevent it from sticking, and
roll it to the thickness wanted. If it has become
quite cold before it be put on the dish, it will be
apt to crack.
Cocoanut Potato Pie — Three eggs, one large
potato, 3^ cup cocoanut, 1 pint milk, 1 table-
spoonful butter, sugar to taste, and a little salt.
Boil and mash the potato and add the sugar,
butter and salt, then the beaten eggs, and lastly
202 White Ribbon Cook Book.
the milk, in which part of the cocoanut has been
soaked. Reserve the white of an egg for frost-
ing; add to it the rest of the cocoanut and spread
a little red sugar over the top.
Cream Fritters — Three tablespoonfuls po-
tato flour, 1 pint new milk, 2 whole eggs, yolks
of 4 eggs, a pat of very fresh butter, powdered
white sugar to taste, a few drops essence of
almonds, bread-crumbs.
Make a smooth paste with the flour and a
part of the milk; then gradually add the remain-
der of the milk, the eggs and yolks, the butter,
white sugar to taste, and essence of almonds.
Put the mixture into a saucepan on the fire, stir-
ring all the while till it is quite thick. Spread
out on a slab until of thickness of ^ an inch.
When quite cold cut into lozenges; egg and
bread-crumb them, or dip in the butter; fry a
nice color in lard and serve sprinkled with white
sugar.
Cheese Fritters — About a pint of water, a
piece of butter the size of an egg, the least piece
of cayenne, plenty of black pepper, }^ lb. ground
Parmesan cheese, yolks of 2 or 3 eggs, and whites
of 2 beaten to a froth, salt, flour.