BEATEN CREAM PIE
Line a plate with good paste, prick in several
places to prevent rising out of shape. Bake and spread over some jelly
or jam about half an inch thick, and cover with one cup of cream beaten
stiff with two rounding tablespoons of powdered sugar and flavored with
one teaspoon of vanilla.
Put six large onions into a saucepan of water, or water
and milk in equal proportions, add salt and pepper and boil until
tender. When done so they can be easily mashed work them up with butter
to the consistency of paste, cover with breadcrumbs, and bake in a
moderate oven. If preferred they may be boiled whole, put in a baking
dish covered with butter and breadcrumbs, then baked.
ORANGE SAUCE No. 1
Mix one and a half tablespoons of cornstarch with
one cup of sugar, and stir it into one pint of boiling water. Let it
cook quickly and stir as it thickens, and after ten minutes add two
tablespoons of butter and one-half cup of orange juice. Cook two minutes
longer then serve.
Bruise gently, with the back of a wooden spoon, six pounds of fine
fresh fruit, and boil them with very little water for twenty minutes,
stirring until the fruit and juice are well mixed; then put in
powdered loaf sugar of equal weight to the fruit, and simmer half an
hour longer. If the preserve is not required to be very rich, half the
weight of sugar in proportion to the quantity of fruit may be used;
but more boiling will be requisite. By this recipe also are made
raspberry, currant, gooseberry, apricot, and other jams.
GOLDEN PUDDING. MRS. FRED. SCHAEFFER.
One-half a cup of molasses, one-half a cup of butter, one-half a cup
of sour milk, one and one-half cups of flour, one egg, a pinch of
salt, and one-half teaspoonful of soda; mix, and steam two hours.
Serve with this–
SAUCE.–One egg, one-half cup butter, one cup sugar, two tablespoons
flour, and one pint boiling water. Flavor with vanilla.
GRAVY FOR WILD FOWL
Put into a small saucepan a blade of mace, piece
of lemon peel, two tablespoonfuls each of mushroom catsup, walnut catsup
and strained lemon juice; two shallots cut in slices, two wineglasses of
port wine. Put the pan over the fire and boil the contents; then strain,
add it to the gravy that has come from the wild fowl while roasting. If
there is a large quantity of gravy less wine and catsup will be
REFRESHING DRINKS FOR SUMMER
Put into a tumbler about two tablespoonfuls of broken ice, two
tablespoonfuls of chocolate syrup, three tablespoonfuls of whipped
cream, one gill of milk, and half a gill of soda-water from a syphon
bottle, or Apollinaris water. Stir well before drinking. A tablespoonful
of vanilla ice-cream is a desirable addition. It is a delicious drink,
even if the soda or Apollinaris water and ice-cream be omitted. A
plainer drink is made by combining the syrup, a gill and a half of milk,
and the ice, shaking well.
MRS. LINCOLN’S CHOCOLATE CARAMELS
One cup of molasses, half a cup of sugar, one-quarter of a pound of
chocolate cut fine, half a cup of milk, and one heaping tablespoonful of
butter. Boil all together, stirring all the time. When it hardens in
cold water, pour it into shallow pans, and as it cools cut in small
squares.–_From Mrs. Lincoln’s Boston Cook Book._
SCRAMBLED EGGS WITH PEPPERS
Scrambled eggs on toast with chopped
sweet green peppers make an excellent breakfast dish. Toast four slices
of bread, butter, and put where the platter on which they are arranged
will keep hot. Put a tablespoonful of butter in a hot frying-pan, as
soon as it bubbles turn in half a dozen eggs which have been broken into
a bowl, and mix with half a dozen tablespoonfuls of water. As the whites
begin to set, whip together quickly with a silver knife. Sprinkle over
the top two finely cut peppers from which the seeds have been removed,
stir through the eggs, let the whole cook a half minute, then pour over
the slices of toast, garnish with sprigs of parsley, and serve at once.
LEMON PIE. MRS. H. A. MARTIN.
One lemon, the yolks of two eggs, one heaping cup of sugar, butter the
size of a walnut, three cups of water. Grate the rind of the lemon,
and squeeze out the pulp and juice; add the other ingredients; put in
a stew pan, and let come to a boil; then stir in one large
tablespoonful of corn starch, wet with cream. Bake crust first, and
turn in filling. Beat up the whites of two eggs, with a little pulver
ized sugar added, and put over the top. Put in oven, and brown a