Cloud City Cook-Book Part 3

Four pounds of beef, twelve pounds of apples, one-half pound salt pork, two pounds of sugar, four pounds of raisins, one pound of citron, four ounces of ca.s.sia, two of nutmeg, one of cloves, one pint mola.s.ses, one quart of boiled cider, or one quart of good vinegar.

--Mrs. Taylor.

MOCK MINCE PIES.

Five large crackers rolled fine, one and a half cups mola.s.ses, one-half cup sugar, two-thirds cup vinegar, two cups chopped raisins, one-half cup b.u.t.ter, one and a half cups cold water, a little salt, one teaspoon each all kinds of spices. Put all together and cook until thick. This will make four pies.--Mrs. L. A. Grover.

LEMON PIE.

One heaping tablespoon cornstarch, dissolved in a little cold water; pour on one coffee-cup boiling water, and boil until it puffs up; take off the stove and add two-thirds coffee-cup sugar, yolks of two eggs, small lump of b.u.t.ter, and juice and grated rind of two lemons.

--Mrs. O. H. Simons.

PIE-CRUST.

Four cups of flour, one large teaspoon salt, one teaspoon baking powder, one scant cup lard, one large cup water. Mix rather soft.

Take part of crust and roll in b.u.t.ter for top crust.--Miss Price.

CREAM PIE.

Whip one quart of stiff cream, add sugar and vanilla to your taste.

Line pie-plates with crust, and p.r.i.c.k with a fork before baking. When cool, fill with the whipped cream.--Mrs. Paxton.

LEMON PIE.

Grate the rind of one lemon, add one tablespoon cornstarch dissolved in a little cold water, one teacup boiling water, one whole egg and the yolks of two. Take the whites of two eggs for the meringue, and brown in the oven.--Mrs. Hugh Parry.

SWEET POTATO PIE.

Boil or bake sufficient sweet potatoes to make a pint of pulp when rubbed through a colander; add a pint of milk, a small cup of sugar, a little salt, yolks of two eggs, one teaspoon lemon extract. Bake in a shallow pan lined with rich crust. When done, beat the whites with a little powdered sugar for top, and brown in the oven.--Mrs. Hugh Parry.

LEMON PIE.

The juice and grated rind of one lemon, one tablespoon cornstarch, one teacup sugar, two eggs (reserving the white of one), one cup boiling water. Mix all together and cook, stirring constantly until it thickens; pour it in the crust and bake. Beat the white with three spoons sugar and spread on top; return to the oven and brown lightly.--Mrs. McKenzie.

CREAM PIE.

One pint of milk put in a steamer; let it come to a boil; then add half a cup of sugar, two tablespoons cornstarch and yolks of two eggs well beaten together. Flavor with lemon. When cool, have crust baked ready for filling. Beat the whites of the eggs, spread on top and brown in the oven.--Mrs. Hugh Parry.

ENGLISH APPLE PIE.

Small piece of b.u.t.ter in pan, add apple sauce, then cover with crust and bake; add apple and crust and bake again, and so on until pan is filled. Serve with hot sauce.--Mrs. Paxton.

CREAM PIE.

One cup sugar, one egg, one-fourth cup b.u.t.ter, one-half cup sweet milk, two cups flour, one teaspoon soda, one-half teaspoon of essence of bitter almonds. This makes two cakes, baked in round shallow tins.

CREAM FOR FILLING--One scant pint milk, one cup sugar, yolks of two eggs, one-half cup flour. Flavor with vanilla. Boil the milk, add flour moistened smoothly with cold milk, then sugar and eggs; let it boil to the consistency of cream. Use the whites of the eggs with two tablespoons sugar for the meringue. Cut open the warm cakes, put cream between and meringue on top. Brown the two pies in the oven.

--Mrs. Hugh Parry.

CAKE.

WHITE CAKE.

Whites of eight eggs well beaten, one and a third cups sugar, one scant half cup b.u.t.ter, three cups sifted flour, one cup sweet milk, one-half teaspoon baking powder mixed in the flour. Mix b.u.t.ter and sugar, then stir in gradually milk and flour, sifting the flour in, then the whites of eggs. Flavor with lemon.--Mrs. J. B. Henslee.

GINGER COOKIES.

Two cups mola.s.ses, one cup sugar, one cup water, one large cup b.u.t.ter, one tablespoon soda, one tablespoon ginger, little cinnamon.

Flour enough to roll.--Mrs. Wm. Pemberthy.

CHEAP CREAM CAKE.

One cup sugar, one cup sweet milk, two cups flour, one egg, one tablespoon b.u.t.ter, one teaspoon baking powder. Flavor to taste. Bake in layers.

FILLING--One egg, one-half cup sugar, one-fourth cup flour mixed with a little cold milk, and stirred into one cup boiling milk. Boil until thick enough. Flavor.--Miss Cora Paddock.

TEA CAKE.

One cup sugar, one tablespoon b.u.t.ter, two eggs well beaten, one cup sweet milk, one and a half teaspoons baking powder. Flour enough for pretty thick batter. One teaspoon lemon or vanilla extract. Bake in hot gem pans.--Miss F. L. Raymond.