From 1917: One pound oatmeal, one-half pound flour, one-fourth pound granulated sugar, one-fourth pound lard or drippings, one tablespoon baking powder, and egg and salt. Mix the oatmeal, flour, sugar, salt and baking powder together, melt the lard and pour into the beaten egg, then add this to the dry ingredients, using sufficient cold water or milk to make the whole into a stiff paste. Then roll to about the… Continue reading
Beat 2 eggs to a froth, with ½ teacup of sugar. Add, gradually, 1 pint of buttermilk, and a tablespoonful of butter, slightly warmed. Mix all these together, and pour into a shallow pastry-lined pie dish. Bake in a steady oven until set. Any flavouring may be used, but a little grated nutmeg on the top is usually liked.… Continue reading
Soak equal quantities of dried apples and dried peaches until plump. Cook until tender and chop slightly. To two cups of the apple-peach mixture add ¾ cup thin cream, 1 tablespoon of cornstarch and ½ teaspoon of lemon extract. Fill pie tin lined with plain paste and bake without a top crust. Serve with whipped cream.… Continue reading
This recipe for suet crust comes from the island of St. Helena.
For example, in making an apple pudding with the suet crust, proceed as follows: To two cups finely chopped suet take three cups flour and a scant teaspoon of salt and soda together, and rub in the suet thoroughly, as for pie crust; then add enough water to make a dough that can be… Continue reading
Mix one cup each of milk and dry steamed pumpkin, half a cup of sugar, two tablespoons each of molasses and melted butter, one tablespoon of ginger, two eggs slightly beaten, one teaspoon of cinnamon, half a teaspoon of salt. Pour into a pastry lined dish and bake about 45 minutes. When baking cake dust the greased pan with flour and the cake will never stick.… Continue reading
most nutritious desert
most nutritious desert Continue reading
Cover the inside of a pie dish with paste and lay in it some oranges cut in slices. Then put over them some sliced apples, from which the cores and rinds have been removed.
Place more oranges on them, and plenty of sugar with enough water to moisten them. Cover the pie with paste, bake it and sprinkle some powdered sugar over the surface.… Continue reading
2 ½ cupfuls cherries
2 ½ tablespoonfuls flour
2/3 cupful sugar
1 teaspoonful butter
Line pie plate with paste, fill with cherries which have been stoned. Add sugar and flour mixed and dot butter over top. Cover with paste and bake in moderate oven. It may be necessary to add more sugar if cherries are sour… Continue reading
Bake in a moderate oven
Bake in a moderate oven Continue reading
It’s not too rich
It’s not too rich Continue reading
Serve with egg custard.
Serve with egg custard. Continue reading
Can be eaten hot or cold.
Can be eaten hot or cold. Continue reading
Take 1 lb. of apples peeled and cored
Take 1 lb. of apples peeled and cored Continue reading
Serve this pie cold.
Serve this pie cold. Continue reading
If pie crust be made according to this recipe it
If pie crust be made according to this recipe it Continue reading
Line a piedish with a good puff paste, and fill it
Line a piedish with a good puff paste, and fill it Continue reading
Take the juice and grated rind of one lemon
Take the juice and grated rind of one lemon Continue reading
One half pint of cooked and sifted pumpkins
One half pint of cooked and sifted pumpkins Continue reading
Roll out a piece of puff pastry
Roll out a piece of puff pastry Continue reading
Half-fill a dish with nicely-stewed apples
Half-fill a dish with nicely-stewed apples Continue reading
Use small deep colored pumpkins. Cut in quarters
Use small deep colored pumpkins. Cut in quarters Continue reading
The crust should be firm, yet rich and tender. To make a paste of this quality
The crust should be firm, yet rich and tender. To make a paste of this quality Continue reading
Mix the sugar, flour and salt. Pour on the scalded milk
Mix the sugar, flour and salt. Pour on the scalded milk Continue reading
The filling for this pie is made with 2 tablespoonfuls of cornflour
The filling for this pie is made with 2 tablespoonfuls of cornflour Continue reading
Six eggs, well beaten
Six eggs, well beaten Continue reading
Chop fine l cupful of seeded raisins, halve 2 cupfuls of cranberries
Chop fine l cupful of seeded raisins, halve 2 cupfuls of cranberries Continue reading
Pare, seed and cut the pumpkin up. Stew, and run through the colander
Pare, seed and cut the pumpkin up. Stew, and run through the colander Continue reading
There are many ways of using cherries but I know of no better way to serve them to the family than in a rich
There are many ways of using cherries but I know of no better way to serve them to the family than in a rich Continue reading
Two yolks of eggs, one spoonful flour, one teacup cream, sugar and seasoning to taste; whites of two eggs
Two yolks of eggs, one spoonful flour, one teacup cream, sugar and seasoning to taste; whites of two eggs Continue reading
Mix one cup sugar, one heaping teaspoon flour or bread crumbs, two cups grated cheese, grated rind and juice of one lemon, one whole egg and the yolks of two more (keeping the whites for the meringue). When all are well mixed, place in a double boiler and cook. Line pie plate with crust, pour in the above mixture and cook until the crust is done and… Continue reading
Grind together one cup walnuts, pecans or peanuts, one cup seeded raisins, two cups apples, one and a half cups sugar; add one teaspoon cinnamon, half teaspoon cloves and salt, and one half teaspoon each of vinegar and water. Mix well together, place in crust and bake. This amount will make two good full pies… Continue reading
Bake small individual pies by putting a rich crust over the bottom of each little muffin pan. Bake crust to golden brown. Wash and stem berries; to each pint of berries add 1 cup of sugar, mash a little and set aside for 2 hours. When ready to serve fill crusts with berries, dot top with a little whipped cream, top with a big red berry and… Continue reading
Cream a cup of sugar with a tablespoon butter. Dissolve a large tablespoon cornstarch in a half cup cold water and stir into a cup boiling water. Stir until smooth, then mix with the sugar and butter and set aside to cool. Add to it then the juice and grated rind of a large lemon, and one egg beaten light. Turn into a pie plate lined with good pastry and… Continue reading
Iron and Energy -give them to your husband in a pie that he’ll crave because of its luscious flavor.
The man for whom you choose the food, madam, depends largely on you to keep him fit for the modern business grind. He needs foods that give him luscious flavor to enjoy, and energy and iron to refresh and vitalize him. Raisin pie is prime food in both respects. Raisins are… Continue reading
Cook the berries in very little water until tender enough to press through a sieve.
Add the juice of one-half lemon to each cupful and sweeten to suit.
Line patty tins with pie crust; fill with the mixture and bake. Serve cold… Continue reading
Grate rind of one lemon, pull off the white skin, and after rolling out your crust and putting it on the plate, slice the peeled lemon very thin and lay on the crust.
Crumble one large slice of bread, strew the crumbs over the lemon.
Beat the yolks of two eggs in a bowl with a cup of sugar and one of water and the grated rind of the lemon… Continue reading