Mock Cherry Pie

Ingredients

• Raisins, seeded, 1 cup.
• Cranberries, 2 cups.
• Sugar, 1 cup.
• Flour, 1 teaspoon.
• Water, 1/2 cup.

Method

1. 1

   Grind or chop together the seeded raisins and cranberries.

2. 2

   Mix the flour in the sugar, and with one half cup of water add to the fruit.

3. 3

   Bake in an under crust, with crusty ornaments on top.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 58. The excerpt below is the record exactly as published.

MOCK CHERRY PIE Raisins, seeded, 1 cup. Cranberries, 2 cups. Sugar, 1 cup. Flour, 1 teaspoon. Water, ^^ cup. PIES 223 Grind or chop together the seeded raisins and cran- berries. Mix the flour in the sugar, and with one half cup of water add to the fruit. Bake in an under crust, with crusty ornaments on top. STRAWBERRY PIE Make a pie shell of tender pie paste, bake, and when cool fill with strawberry fluff; garnish with sliced straw- berries, and serve. CAKE 15 SUNSHINE CAKE Egg whites, 6. Egg yolks, 3. Granulated sugar, 1 cup. Flour, 1 scant cup. ^' Lemon juice, 2 teaspoons. Mix and bake as for favorite sponge cake ; flavor with — Rind of lemon, grated. Juice of l^ orange. ORANGE CAKE Use boiled icing flavored with orange. ANGEL CAKE Flour, 1 cup, sifted 5 times. Lemon juice, 2 teaspoons. Powdered sugar, sifted, 1 cup. Egg whites, beaten to stiff froth, 11. Vanilla, 2 teaspoons. Fold the sugar into the beaten whites very lightly and carefully, adding the vanilla and lemon juice ; after which add the flour, folding it in carefully, stirring quickly and lightly. Pour into a bright, clean cake dish, which should not be buttered nor lined. Bake at once in a moderate oven about forty minutes. Test it with a broom splint. When done, let it remain in the cake tin, turning it upside down, with the sides resting on two dishes, so that a current of air will pass over and under it. (227) 228 • VEGETAEIAN COOK BOOK JOHNSON'S SPONGE CAKE Eggs, 4. Sugar, 2-3 cup. Hot water, 2 tablespoons. Flour, 1 cup. Corn-starch, 1 tablespoon. Flavor. Break the eggs into a round-bottom basin or crock, beat for five to eiglit minutes witb a Dover egg beater, add the sugar, and beat again; then add, while beating, the hot water and flavor. Now fold in the flour and starch, which have been mixed together. Bake in a slow oven. SPONGE SHEET Mix the ingredients the same as for simple sponge cake, but bake in a sheet. Before baking, sprinkle a generous quantity of granulated sugar and chipped almonds on top of the batter. This produces a delicious crust. Bake in a buttered and floured pan, and remove from the pan as soon as done. SIMPLE SPONGE CAKE Eggs, 6. Granulated sugar, sifted, 1 cup. Flour, 1 scant cup. To the unbeaten eggs add the sugar, and beat with a wire egg beater till the mixture is thick and light colored. Then add the flour, folding it in gently. Bake in a mod- erate oven. When done, invert the pan, letting it rest on CAKE 229 two dishes till the cake is cool, when it can easily be taken out. Thus suspended from the bottom of the pan, the cake is stretched by its own weight, which makes it lighter and more elastic than if left to fall by its own weight in cooling. The quantity given will make a small loaf cake, or two layers. FAYOEITE SPONGE CAKE Eggs, 6. Granulated sugar, 1 cup. Flour, 1 scant cup. Lemon juice, 2 tablespoons. Sift the flour and sugar several times. Beat the whites of the eggs to a stiff froth ; add the lemon juice. When well beaten, fold in carefully in regular order the sugar, the well-beaten yolks of the eggs, and the flour. Bake in a moderate oven. NUT SPONGE CAKE Eggs, 7. Water, 14 cup.

Cook this with the app: pantry check, scaling, and the assistant.