One-half cup of veal jelly highly seasoned and whipped to a froth, % pint salad oil, 6 tablespoons of tarragon vinegar, 1 salt-» spoon of salt, 1 saltspoon of granulated sugar, %^- saltspoon white pepper, a dash of cayenne. Put dressing in a china bowl and place upon a block of ice and stir until it jellies. Mayonnaise Dressing. Six yolks, 1 cup of vinegar, ^ cup of water; sugar to taste. Put vinegar and water (sweetened) on stove and let it get hot; beat yolks and pour hot vinegar over them, adding butter size of an egg, salt, pepper and 1 tablespoon of corn starch. Stir until smooth. Mayonnaise Dressing. Yolks of 2 eggs (must be cold), put in a bowl and beat with a silver fork until light; add a pinch of salt and ^ pint of olive oil (a few drops at a time), beating lightly; when quite stiff add 2 tablespoons of Tarragon vinegar or juice of one lemon. When con- sistency of jelly 1 teaspoon of granulated sugar. Put in refrigerator until ready to serve. Mayonnaise Dressing. Put 3 yolks in a cold bowl, which must rest on a block of ice ; add 1 saltspoon of salt and stir rapidly; add the oil a drop at a time (more than 1 pint of oil may be added), also 1 tablespoon of vinegar or lemon juice, with cayenne pepper to taste; the quantity may be increased by adding to it when ready to serve the same amount of whipped cream stirred in lightly. Serve at once. PASTRY **Good digestion waits on appetite, and health on both.*' —Shakespeare. Pastry. One pint of flour, 3 tablespoons of lard, ^ teaspoon of salt, ice water to make a stiff dough. Add lard and salt to flour, knead as little as possible and roll very thin. Puflf Paste. One quart of sifted flour, 2 teaspoons baking powder, 1 tea- spoon salt, 1 coffee cup of butter, 1 cup of lard, beaten white of 1 egg and ^/^ cup of ice water. Sift flour second time with baking powder and salt. Have butter and lard ice cold, rub lard into the flour until a smooth paste, then add water with the egg in it and make a stiff dough, roll paste into a thin sheet, spread with % of the butter, sprinkle over a little flour, then roll closely in a long roll, double ends to center, flatten and re-roll, spread with another quarter of the butter, repeat process until all butter has been added. Put in an earthen dish, cover with a cloth and leave in refrigerator for 1 hour before making out the paste. This paste is excellent for patte or pie. To Prepare Butter for Cakes and Pies. Put butter in a bowl that has been rinsed first in hot water then in cold water. Cream butter with the hand is best, as it soon becomes waxy and pliable and free of salt, then place in ice box to harden. Pie Crust. Two and one-half cups of sifted flour, 1 cup of butter and lard in equal proportion, 1 heaping teaspoon of baking powder, a pinch of salt, % cup ice water. Have dough stiff and mix as little as pos- sible. This quantity makes 2 pies. Jelly or Preserve Pies. For jelly or preserve pies bake the shell, put in jelly or preserve and cover with whipped cream. To Make Crust Flaky. Roll upper crust proper size, then spread with butter and dredge with sifted flour to cover. This is considered preferable to adding butter to the flour, as it imparts a fine flavor. (203) 204 KENTUCKY RECEIPT BOOK. Orange Pie. One coffee cup granulated sugar, 2 scant tablespoons of butter, 2 oranges, 1 heaping tablespoon of sifted flour, 2 eggs✪ Orange Pie. Cream but- ter, add sugar, flour, yolks of eggs, juice of the oranges and grated rind of 1 orange. Mix well, pour into pie pan lined with a rich paste and bake in rather a quick oven. Add 3 tablespoons granulated sugar to unbeaten whites, beat stiff with wire whisk, add juice of % lemon. Meringue pie, set in oven to brown. Individual Pies. Individual pies can be made by putting filling, in small tarts, cut round with cutter. Bake in quick oven. Meringue and brown. Oocoanut Pie.

AI-modernized reading of the original text

One-half cup of veal jelly highly seasoned and whipped to a froth, % pint salad oil, 6 tablespoons of tarragon vinegar, 1 saltspoon of salt, 1 saltspoon of granulated sugar, 1/8 saltspoon white pepper, a dash of cayenne. Put dressing in a china bowl and place upon a block of ice and stir until it jellies. Mayonnaise Dressing. Six yolks, 1 cup of vinegar, ^ cup of water; sugar to taste. Put vinegar and water (sweetened) on stove and let it get hot; beat yolks and pour hot vinegar over them, adding butter size of an egg, salt, pepper and 1 tablespoon of corn starch. Stir until smooth. Mayonnaise Dressing. Yolks of 2 eggs (must be cold), put in a bowl and beat with a silver fork until light; add a pinch of salt and ^ pint of olive oil (a few drops at a time), beating lightly; when quite stiff add 2 tablespoons of Tarragon vinegar or juice of one lemon. When consistency of jelly 1 teaspoon of granulated sugar. Put in refrigerator until ready to serve. Mayonnaise Dressing. Put 3 yolks in a cold bowl, which must rest on a block of ice ; add 1 saltspoon of salt and stir rapidly; add the oil a drop at a time (more than 1 pint of oil may be added), also 1 tablespoon of vinegar or lemon juice, with cayenne pepper to taste; the quantity may be increased by adding to it when ready to serve the same amount of whipped cream stirred in lightly. Serve at once. PASTRY **Good digestion waits on appetite, and health on both.*' —Shakespeare. Pastry. One pint of flour, 3 tablespoons of lard, ^ teaspoon of salt, ice water to make a stiff dough. Add lard and salt to flour, knead as little as possible and roll very thin. Puff Paste. One quart of sifted flour, 2 teaspoons baking powder, 1 teaspoon salt, 1 coffee cup of butter, 1 cup of lard, beaten white of 1 egg and ^/^ cup of ice water. Sift flour second time with baking powder and salt. Have butter and lard ice cold, rub lard into the flour until a smooth paste, then add water with the egg in it and make a stiff dough, roll paste into a thin sheet, spread with % of the butter, sprinkle over a little flour, then roll closely in a long roll, double ends to center, flatten and re-roll, spread with another quarter of the butter, repeat process until all butter has been added. Put in an earthen dish, cover with a cloth and leave in refrigerator for 1 hour before making out the paste. This paste is excellent for paste or pie. To Prepare Butter for Cakes and Pies. Put butter in a bowl that has been rinsed first in hot water then in cold water. Cream butter with the hand is best, as it soon becomes waxy and pliable and free of salt, then place in ice box to harden. Pie Crust. Two and one-half cups of sifted flour, 1 cup of butter and lard in equal proportion, 1 heaping teaspoon of baking powder, a pinch of salt, % cup ice water. Have dough stiff and mix as little as possible. This quantity makes 2 pies. Jelly or Preserve Pies. For jelly or preserve pies bake the shell, put in jelly or preserve and cover with whipped cream. To Make Crust Flaky. Roll upper crust proper size, then spread with butter and dredge with sifted flour to cover. This is considered preferable to adding butter to the flour, as it imparts a fine flavor. (203) Orange Pie. One coffee cup granulated sugar, 2 scant tablespoons of butter, 2 oranges, 1 heaping tablespoon of sifted flour, 2 eggs. Cream butter, add sugar, flour, yolks of eggs, juice of the oranges and grated rind of 1 orange. Mix well, pour into pie pan lined with a rich paste and bake in rather a quick oven. Add 3 tablespoons granulated sugar to unbeaten whites, beat stiff with wire whisk, add juice of % lemon. Meringue pie, set in oven to brown. Individual Pies. Individual pies can be made by putting filling, in small tarts, cut round with cutter. Bake in quick oven. Meringue and brown. Coconut Pie.

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Orange Pie

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