The Worcester domestic science school's one year course laboratory cook book

Mix flour with sugar, beat eggs slightly, add sugar, beat well, add lemon juice, milk and salt. Bake until centre is firm as a custard, cover with meringue. SQUASH PIE. 2 C. sifted squash 2% C. milk 2 eggs (beaten) 1 C. sugar 1 t. salt 1 t. cinnamon 14 t. ginger Fill plate lined with pastry. Bake until centre is firm or as baked custard. WASHINGTON PIE. 1 C. sugar y2 C. milk 1-3 C. butter 1% C. flour 2 eggs 2y2 t. baking powder Make as 1 egg cake. Bake in 2 layers. Serve with jelly between layers, powdered sugar on top, or use cream filling between layers. FRENCH APPLE PIE. Sliced apples to fill pie tin 2 egg yolks y2 C. to 1 C. sugar y2 C. sugar 14 t. nutmeg 1 T. butter 2 egg whites 1 C. flour !/4 C. confectioner's sugar % C. milk 1 t. baking powder Butter a pie tin and fill with sliced apples. Add sugar, sprinkle over nutmeg. Cream butter, add sugar, beaten egg yolks, add flour and baking powder, sifted together, alternately with milk. Pour over apples, bake till they are soft. Turn into a plate with apples on top, cover with meringue made of 2 egg whites. Brown in oven. CREAM PASTRY PIE. 1 C. milk y2 C. sugar y2 C. cream 4 T. flour y8 t. salt 2 egg yolks y2 t. vanilla Scald milk, mix flour, salt, sugar, together. Beat egg yolks slightly, add to Hour and sugar, pour scalded milk over egg mixture, cook until very thick. Flavor to taste. Cool, then fill plate lined with pastry that has been previously baked. Cover with meringue. MERINGUE. Whites of 2 eggs beaten stiff Cover pie, bake in slow oven 2 T. powdered sugar 8 minutes Meats DISSECTION OF A BEEF CREATURE. (Demonstration at the Worcester Market.) Hind quarter The hind quarter is cut in the following order: 1st— flank 2nd — loin 3rd — rump 4th — round The flank is a long, comparatively thin, layer of meat and fat. It is used for corned beef, pot roast and stew. From the rump are obtained the short rump steak, the fillet, and the face of rump for boiling. The fillet corresponds to the tenderloin piece in the sirloin cut. Whole Round of Beef The hock, or shank, is used for soup. In the round steak the upper or top round is tender; and the bottom round is tough. The aitch bone is used for stews, corned beef, and pot roast. Loin The kidneys are used for stews. They are found imbedded in a large thick mass of suet, and are also covered with a thick layer of suet. Suet is a form of fat which is much harder and firmer than the usual fat. Butterine is made out of suet. It is also used for suet puddings. The tenderloin is the best part of the creature for steak; the sirloin steak is next in quality. Porter-house steak includes both tenderloin and sirloin. The skirt is not a very good piece, and is generally used for making Hamburg steak. Of the thirteen ribs in the creature, five are left on the loin cut. A loin roast Many people prefer to buy a roast of beef without the centre bone, so it is often prepared for market with that bone removed. The sides are skewered together, inserting skewers every four or five inches all along, so as to hold it firmly together. Then it is tied round with string at even intervals.