2% cups of flour For the Filling. 1 tbsp. of flour 1 % qts. p,ie plants, cut up ✪ Pieplant Pie, Rhubarb1 % cups of sugar Preparation: Prepare the pie crust as in No. 16. The pie plants are skinned and cut into 1 inch pieces, then put into pie crust, strew sugar and 1 tablespoonful of flour over, cover with a crust, making slits in the center, and bake 45 minutes. — 232 — No. 27— GRAPE PIE. Quantity for 6 Persons. % lb. of cold butter % glass water 1% cups of flour For the Filling. 2 cups of crushed and strained grapes 2 % cups of sugar Preparation: The dough is prepared as in No. 16. The grapes crushed in a sieve or colander, to remove the seeds and shells, then mixed with the sugar, put into the crust. Cover with strips of pie crust and bake 45 minutes. No. 28— SOUR CREAM PIE. Quantity for 6 Persons. ^ lb. of cold butter % glass of water 1% cups of flour For the Filling. 1 cup of light brown sugar 2 eggs 1 cup of sour cream 1 tsp. of grated lemon peel Preparation: Prepare the crust as in No. 16 and bake it. Sour cream, sugar, yolks of eggs, lemon peel, beaten whites of eggs✪ Sour Cream Pie are mixed well and put into the baked crust and baked 15 minutes in medium hot oven. No. 29— VANILLA CREAM PIE. Quantity for 6 Persons. % lb. of cold butter % glass of water 1% cups of flour . For the Filling. 2 cups of cream 3 eggs % cup of sugar 9 tbsps. of sugar 2 tbsps. of flour 1 tbsp. of vanilla✪ Vanilla Cream Pie Preparation : Prepare the crust as in No. 16 and bake it. For the filling, mix the cream, 1/2 cup of sugar, flour, vanilla and cook in double boiler until thick, then stir in the 3 yolks of eggs, put into the crust and bake in oven 10 minutes. Now make the frosting with 3 beaten whites of eggs and the 9 tablespoonfuls of sugar stirred in, cover the pie and bake in oven until light brown. No. SO^CHICKEN PIE. Quantity for 6 Persons. Ingredients and preparation are given under No. 6, Chap- ter 6, Poultry, see Chicken Pie. — 233 — No. 31— PATTY-PASTE. Quantity for 6 Persons. % lb. of good cold butter 1 white of egg % lb. of fine flour 1 tbsp. of rum % pt. of cold water % tsp. of baking powder Preparation: Flour, water, egg, rum and baking powder are mixed into a paste. The cold butter is cut on the paste, folded around it and rolled out. This repeated 3 times and the paste rolled out, cut into 6 small tarts or 1 large one. No. 3a— SWEET PUFF PASTE. Quantity for 6 Persons. Preparation: The ingredients and preparation are the same as given under No. 31. The rolled out paste is cut into all kinds of shapes, sprinkled with sugar and covered with fruit marmalade, tihen folded over, baked to a nice brown color, brushed with white of egg and sprinkled with sugar and cin- namon. No. 33— PUFF PASTE SCALLOPS. Quantity for 6 Persons. Preparation : Ingredients and preparation are the same as under No. 31. The paste is rolled out to i/4 inch thickness, cut out with a medium large tumbler, cut into halves and baked. Remarks: These scallops are used for garnishing ragout. No. 34^PUFF PASTE TARTS. Quantity for 6 Persons. Preparation: Prepare the paste as given under No. 31, roll it out to 1/4 indh thickness and cut out 12 disks, then with a smaller cutter cut out the centers of these, so as to form 13 rings. 6 of the small disks cut out of the centers are used to cover the tarts and the other 6 are folded together and rolled out to 1/6 inch thickness and 6 disks cut out a little larger than the rings. These are for the under crust. Set the rings upon the larger disks and fasten them on with beaten egg, brush the ring with beaten egg and put on a second ring. Then bake them^ in the oven, also the small disks as covers. Fill eadh tart with anything you like and put the cover on, put back into oven for a few minutes and serve. No. 35— SWEETBREAD PATTIES.

AI-modernized reading of the original text

2% cups of flour For the Filling. 1 tbsp. of flour 1 % qts. p,ie plants, cut up 1 % cups of sugar Preparation: Prepare the pie crust as in No. 16. The pie plants are skinned and cut into 1 inch pieces, then put into pie crust, strew sugar and 1 tablespoonful of flour over, cover with a crust, making slits in the center, and bake 45 minutes. — 232 — No. 27— GRAPE PIE. Quantity for 6 Persons. % lb. of cold butter % glass water 1% cups of flour For the Filling. 2 cups of crushed and strained grapes 2 % cups of sugar Preparation: The dough is prepared as in No. 16. The grapes crushed in a sieve or colander, to remove the seeds and shells, then mixed with the sugar, put into the crust. Cover with strips of pie crust and bake 45 minutes. No. 28— SOUR CREAM PIE. Quantity for 6 Persons. ^ lb. of cold butter % glass of water 1% cups of flour For the Filling. 1 cup of light brown sugar 2 eggs 1 cup of sour cream 1 tsp. of grated lemon peel Preparation: Prepare the crust as in No. 16 and bake it. Sour cream, sugar, yolks of eggs, lemon peel, beaten whites of eggs are mixed well and put into the baked crust and baked 15 minutes in medium hot oven. No. 29— VANILLA CREAM PIE. Quantity for 6 Persons. % lb. of cold butter % glass of water 1% cups of flour . For the Filling. 2 cups of cream 3 eggs % cup of sugar 9 tbsps. of sugar 2 tbsps. of flour 1 tbsp. of vanilla Preparation : Prepare the crust as in No. 16 and bake it. For the filling, mix the cream, 1/2 cup of sugar, flour, vanilla and cook in double boiler until thick, then stir in the 3 yolks of eggs, put into the crust and bake in oven 10 minutes. Now make the frosting with 3 beaten whites of eggs and the 9 tablespoonfuls of sugar stirred in, cover the pie and bake in oven until light brown. No. 30— CHICKEN PIE. Quantity for 6 Persons. Ingredients and preparation are given under No. 6, Chapter 6, Poultry, see Chicken Pie. — 233 — No. 31— PATTY-PASTE. Quantity for 6 Persons. % lb. of good cold butter 1 white of egg % lb. of fine flour 1 tbsp. of rum % pt. of cold water % tsp. of baking powder Preparation: Flour, water, egg, rum and baking powder are mixed into a paste. The cold butter is cut on the paste, folded around it and rolled out. This repeated 3 times and the paste rolled out, cut into 6 small tarts or 1 large one. No. 32— SWEET PUFF PASTE. Quantity for 6 Persons. Preparation: The ingredients and preparation are the same as given under No. 31. The rolled out paste is cut into all kinds of shapes, sprinkled with sugar and covered with fruit marmalade, tihen folded over, baked to a nice brown color, brushed with white of egg and sprinkled with sugar and cinnamon. No. 33— PUFF PASTE SCALLOPS. Quantity for 6 Persons. Preparation : Ingredients and preparation are the same as under No. 31. The paste is rolled out to i/4 inch thickness, cut out with a medium large tumbler, cut into halves and baked. Remarks: These scallops are used for garnishing ragout. No. 34— PUFF PASTE TARTS. Quantity for 6 Persons. Preparation: Prepare the paste as given under No. 31, roll it out to 1/4 indh thickness and cut out 12 disks, then with a smaller cutter cut out the centers of these, so as to form 13 rings. 6 of the small disks cut out of the centers are used to cover the tarts and the other 6 are folded together and rolled out to 1/6 inch thickness and 6 disks cut out a little larger than the rings. These are for the under crust. Set the rings upon the larger disks and fasten them on with beaten egg, brush the ring with beaten egg and put on a second ring. then bake them in the oven, also the small disks as covers. Fill each tart with anything you like and put the cover on, put back into oven for a few minutes and serve. No. 35— SWEETBREAD PATTIES.

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The art of German cooking and baking