Raisin Pie

Ingredients

• 1 cup brown sugar
• 2 tablespoons flour
• 1 cup cold water
• 1 cup seeded raisins
• 3 tablespoons lemon juice
• { teaspoon salt
• 1 teaspoon butter

Method

No method was recorded for this recipe.

Nutrition per serving

As published

This recipe was extracted from Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 43. The excerpt below is the record exactly as published.

{ teaspoon salt, } cup milk, 1 egg. Mix and sift dry ingredients; add milk gradually, and egg well beaten. Fruit Fritters—Almost every kind of fruit will make fritters. If the fruit is cut up, sprinkled with sugar, and allowed to stand 2 or 3 hours before being used, the flavor is improved. A little grated lemon peel, or juice, may be added also, if desired. Then drain the fruit, dip or mix it in batter, and fry in deep fat. Apples, bananas, apricots, peaches, pears, pineapples, etc., make nice fritters in this way. Canned fruit may also be used. Lemon Fritters—The lemons must be sliced as thin as paper, the seeds carefully removed, and then cover them with batter, and fry in deep fat. Orange fritters can be made the same way. Corn Fritters—Boil the corn, cut it from the cob; or use canned corn, and little or no milk. M4x it in the fritter batter, and drop by spoonfuls into deep, hot fat. Vegetable Fritters—Boil the vegetables until tender, and either cut in slices, dip them in the fritter batter and fry, or chop fine, mix the pieces into fritter batter, and drop it by spoonfuls into hot, deep fat, and fry a delicate brown. ‘This is a good way to use left-over vegetables. 74 Blue Ribbon Cook Book Meat Fritters—Take cold meat of any kind, cut it into small pieces, season with pepper and salt, cover with fritter batter, and fry in hot, deep fat; drain on paper and serve. A few drops of lemon juice or vinegar on the meat, and a little Pure Gold nut- meg will be an improvement, or the lemon juice or vinegar can be added to the fritter batter. Tripe makes good fritters. Made like other meat fritters. Oyster Fritters—Drain the liquor from the oysters, and use this for part or all of the liquid of the batter. Chop the oysters, add them to the batter, and drop by the spoonful into hot fat. Serve immediately when done. Or (2) dip in each oyster whole, and fry in hot fat. A little lemon juice, vinegar or onion juice, added either to the oysters or the batter will be an improvement. Quality Fritters—3 tablespoons butter, 4 cup boiling water, 3 cup flour, } teaspoon salt, 2 eggs. Put butter and water in saucepan. When boiling add flour and salt all at once, and stir until mixture does not stick to pan— about 2 minutes. Remove from fire; add 1 egg unbeaten. Beat in well, reheat, add other egg and again beat. Drop by spoonfuls into the hot fat, and fry until well puffed and browned. Drain. Cut an opening in each and fill with marmalade, jam or jelly. Serve with powdered sugar, or hot sauce such as chocolate sauce. Raised Fritters—These may be made from bread dough, with a teaspoon of jam or jelly in the centre like Raised Doughnuts. 8“ 6 CROQUETTES The food material is cooked, chopped fine, and held together with a thick white sauce. It is then shaped into small forms, as cone, ball, cylinder, etc., egged and crumbed and fried in deep fat about 2 or 3 minutes. This is a good way to use leftovers. To Egg and Crumb—tUse fine bread or cracker crumbs, or cornmeal. Beat eggs slightly in a plate, add 2 tablespoons water or milk, and } teaspoon salt. Dip croquette in crumbs, then in egg, and again in crumbs. See that all the surface is covered. Proportions for Croquettes: To 2 cups of the solid material such as fish, meat, chicken, vegetables, cereal, add 1 cup thick white sauce made of 3 table- spoons fat, 3 tablespoons flour, and 1 cup milk, stock or gravy, and seasonings. ‘The mixture must be just stiff enough to hold its shape. Cool, shape, egg and crumb, and fry in deep fat. Potato Croquettes—1 cup cold riced potato, 4 cup milk, 3 cup flour, 1 egg, beaten separately, seasonings. Mix, adding stiff egg white last. These do not require egg and crumb, but may be dropped from a spoon into the hot fat. 795 PASTRY GENERAL RULES: 1. Use good materials: (a) Flour—Pastry flour should be used, if not, substitute in each cup, 2 tablespoon cornstarch for 2 table- spoons flour. Sift before measuring. (b) Shortening—vThis must be fresh. All lard or Crisco may be used or part butter. AJl butter makes a tough crust. (c) Water should be ice cold. Use as little as possible. (d) Baking Powder—Use 4 teaspoon Blue Ribbon baking to each cup of flour. 2. Have everything as cold as possible. 3. Handle quickly and lightly. Roll on only one side, and away from the centre, in plain pastry. In puff pastry keep dough in rectangular shape. 4. Puff pastry is better kept over night—chill well before baking. 5. In baking, have the oven hot with strong underheat first, then brown on top. Pies should bake, as a rule, in } to { hour. They should slip on the tin when done. Crust alone should brown in about + hour. A pastry shell requires a very hot oven, about 500° F. Chart of Oven Temperature for Pastry Slow Hot Very Hot 300° F. 450° F. DOOR Es Meringue. Filled pie, Puff paste, Tarts. | Pastry shell. Plain Pastry—1} cups pastry flour, } cup shortening, { tea- spoon salt, ¢ cup ice water. Enough for two crusts. Cut or rub shortening into flour until it is about the size of peas. Add water slowly; mix lightly. Use a little more than half of dough for under crust. Roll out lightly as directed, until piece is a little larger than the plate, and § inch thick. Place on plate and press gently into crevices. If top crust is to be used, moisten edge of lower with cold water after filling it in, and press the edges together. ‘Trim off edge with a sharp knife or pastry jagger, which trims and flutes at the same time. Cut upper crust in centre, or make a pattern. ‘This is to allow the steam to escape. Pastry shell may be baked on inside or outside of pie plate, or layer-cake pan, and should be well perforated with a fork. 76 Blue Ribbon Cook Book Puff Pastry—14 cups pastry flour, ? cup washed butter, { cup or a little more ice water. Part of the shortening is cut in, and the remainder rolled in. Keep as cold as possible, and chill before putting in oven. Apple Pie—Line pie plate with paste. Fill with thin slices of sour apples. Sprinkle ? cup of sugar, and } teaspoon Pure Gold nutmeg over apples. Dot with pieces of butter. Cover with uppercrust, and bake. Deep Dish Apple Pie—Make in a baking pan with no under crust. Apple Custard Pie—Take 2 cups milk, 2 cups apple sauce, 3 eggs; flavor and sweeten, and bake with an undercrust only. This will make 2 pies. Pumpkin Pie, a One Crust Pie—The following recipe is a sufficient quantity for 2 pies. Take 3 cups scalded milk—a little cream is an improvement—2 cups boiled, and strained pumpkin, 13} cups brown sugar, a little piece of butter, { teaspoon salt, 3 eggs, the yolks beaten thoroughly and stirred in, and the whites beaten to a froth, and added just before putting the pie in the oven; 13 teaspoons of Pure Gold ginger, cinnamon, cloves and nutmeg mixed. Should you desire to use squash instead, you can make equally as good a pie as with pumpkin. To avoid soggy undercrust, coat it with white of egg before putting in pumpkin mixture. This is better eaten the same day it is made, but if only one pie can be used, reserve half the filling, make an extra shell, and when pie is required cook mixture on top of stove, cool a little, pour into shell, cover with meringue and brown in oven. Raisin Pie—1 cup brown sugar, 2 tablespoons flour, 1 cup cold water, 1 cup seeded raisins, 3 tablespoons lemon juice, { tea- spoon salt, 1 teaspoon butter

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