The Institute cook book

Roll puff -paste one eighth of an inch thick; cut it into squares; turn the points together into the middle and press slightly to make them stay. Bake until thoroughly done; place a spoonful of jam in the center of each; cover the jam with meringue and brown the meringue in a quick oven. By brushing the top of the paste with beaten egg diluted with one teaspoon of water a glazed appearance may be obtained. TORTO FRUTAS Line the sides of a baking dish with a half puff-paste; cover the bottom with sliced pineapple; put in a layer of peeled sliced oranges, then sliced bananas and then a few slices of lemon; sifting a generous supply of powdered sugar over each layer. E-epeat the layers until the dish is full and cover with chopped nuts and narrow strips of the puff-paste. Bake slowly for an hour or more. PEACH CRUSTS Roll puff -paste one-eighth of an inch thick; cut in two-and-ahalf-inch squares and bake in a hot oven. Cool; press down the centers and place in each a half of a canned peach, drained from its syrup. Sprinkle with powdered sugar and squeeze a little lemon juice into each cavity. PASTRY AND PIES fI^S^Tfou'. FRENCH TART Roll out puff -paste; cover a pie dish with it; turn and notch the edge; fill the crust with any small preserved fruits, jam or marmalade; cut out an ornament of leaves from the crust; lay it on the top and bake for about half an hour in a quick oven, BAKED APPLE DUMPLINGS Pare and core large tart apples. Make a short pie-crust; roll thin and cut into squares large enough to cover an apple. Place one apple in the center of each square; fill the cavity with sugar, cinnamon and grated nutmeg; fold the corners to meet at the top, pinching the edges to make them stick together and hold in the juices. Bake until the apples are tender and serve with hard or wine sauce. PUMPKIN PIE 11/2 cups cooked pumpkin 1 tablespoon flour % cup milk 1 teaspoon vanilla 2 eggs Yi cup sugar Vi teaspoon salt Cut the pumpkin in small pieces; peel, wash and steam or stew until tender. Mash to a pulp; cook £ls dry as possible without scorching and rub through a colander or coarse sieve. Mix thoroughly with the milk and other ingredients; pour into an open crust and bake slowly for forty or fifty minutes. Spices may be used in addition to the vanilla for flavoring if desired. Squash pie may be made from this recipe, using less milk. RHUBARB PIE VA cups rhubarb 1 egg % cup sugar 1 tablespoon flour Prepare the rhubarb and scald it as for stewing; mix with the other ingredients and bake between two crusts. LEMON MERINGUE PIE • 1 cup water Juice and grated rind of 1 lemon 1 tablespoon cornstarch Yolks of 2 eggs 1 cup sugar Whites of 2 eggs Butter size of 1 egg 2 tablespoons sugar Boil the water; wet the cornstarch and stir it in; boil until clear and pour on the sugar and butter. When cool add the lemon ^^^irJt%^ur PASTRY AND PIES and egg yolks and pour into a pie plate lined with any kind of paste preferred. Bake in a hot oven, having the greatest heat at the bottom of the oven. When nearly done cover with a meringue made from the whites of the eggs and two teaspoons of granulated sugar and return to the oven to brown. LEMON CREAM PIE 1/2 cup milk Juice and grated rind of 1 lemon 1 cup sugar Yolks of 3 eggs 1 teaspoon cornstarch Whites of 3 eggs 3 tablespoons sugar