Ebook - Recipes Tried And True (1894 Cookbook).txt

FIG TARTS. MRS. T. H. LINSLEY.

Make a puff paste; roll about twice the thickness you would for pie.

Bake in forms cut with the lid of a pound baking powder can; score in

eight parts about one-half inch deep; turn every other one to the

center; pinch them together to hold the filling.

FIG FILLING FOR TARTS.--One-half pound figs; soak, and cut out the

stems; mince very fine. To each cup of minced figs, put one cup of

sugar, and one-half cup of water; boil until it jells. Fill the

shells, and put on top a soft frosting.

LEMON TARTS. MRS. SUSIE SEFFNER.

One cup of white sugar, one grated lemon, whites of three eggs beaten

to a froth, and butter the size of a walnut. Put on stove; let come

to a boiling heat, but not boil. Stir in whites of eggs the last

thing, and put in tart shells.

PUMPKIN PIE. MRS. R. H. JOHNSON.

One-half pint of stewed pumpkin, one pint of hot milk, one cup of

brown sugar, one egg, one large tablespoonful of flour, one-half large

tablespoonful of butter, one-half teaspoonful of ginger, one-half

teaspoonful of vanilla.

PLUM PIE. MRS. JULIA P. ECKHART.

Line a pan with puff paste; put in a layer of Damson plums; sprinkle

with cinnamon and sugar. Put in the oven, and let it bake until the

crust is done; take from the oven; put on top a batter made from three

eggs, one cup of sugar, three tablespoons of cold water, one cup of

flour, one teaspoon of baking powder. This is sufficient batter to

cover three pies. Serve warm.

MOLASSES PIE. MRS. L. M. DENISON.

One cup of sugar, one cup of molasses, one cup of cold water, one-half

cup of butter or lard, four cups of flour, one tablespoonful of

cinnamon, and one teaspoonful of soda. Bake in crust as you would

custard pie.

RAISIN PIE. MRS. J. M. DAVIDSON.

One teacupful of raisins (seeded and chopped), one cup of sugar, the

juice of one good-sized lemon, one cup of boiling water; set this on

stove; let come to a boil; then add four heaping teaspoonfuls of

flour, wet in a little cold water; after it boils again, put in a

small piece of butter and a little grated nutmeg; let cool before

making into pies. This makes one very large pie. By doubling the

amount, you can make three good-sized pies. The filling will keep for

some time.

CHEESE.

I will make an end of my dinner;

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