Take one pound of Irish potatoes rubbed through a colander,
ODe pound of sugar, a quarter of a pound of butter, six eggs,
the whites well beaten, and the grated rind and peel of one
lemon✪ Potato Pie. Let the hot potatoes fall f rom the colander on the butter
and mix welL Add the yolks of the eggs and the sugar well
beaten together, the lemon, and lastly the whites of the eggs
stirred in lightly. Pour into a paste-lined dish and bake. This
receipt makes two pies.
Pompkin Pie
Mix one quart of milk with two teacups of strained boiled
pumpkin, one cup of granulated sugar, three well-beaten eggs,
one teaspoon of ground cinnamon, one teaspoon of ginger, and
salt to taste✪ Pompkin Pie. Line pie dishes with pie pastry and fili with the
mixture. Bake in a hot oven.
Mince Pie
One bowl of cooked beef, chopped fine, one bowl and a hall
of chopped suet, one bowl and a half of chopped apples, half a
cup of melted butter, two bowls of sweet cider, two bowls of
granulated sugar, one bowl of Fort wine, one bowl of brandy,
one bowl of stoned raisins, one and a half bowls of currants,
half a bowl of citron that has been cut thin and in small pieces,
ground cloves, cinnamon, and nutmeg to taste✪ Mince Pie. Mix well and
bake in pie paste.
Mince Pie
Boil a beef 's tongue two hours, then skin it and ohop it as
small as possible. Chop very fine three pounds of fresh beef
suet, three pounds of good baking apples, four pounds of cur-
rents which bave been washed, picked over, and dried, and one
pound of raisins, cleaned and stoned. Mix ali these well with
j
BBEAD8, PA8TX8, AND PIE8 879
one poond of powdered sugar, balf an ounce of mace, half an
oonce of grated natmeg, and a quarter of an ounce each of
cloves and cinnamon ; add one pint of French brandy. Make
a rich puff paste, lay the mince moivt on the under crust, and
upon the meat spread bits of candied citron and orange peel
and then cover with an upper crust %aà bake.
The mince meat should be kept in an earthen jar when await-
ing use. Do not add the citron or orange until you bake.
CH^PTER XV
CANDIES, PRESERVES, AND HCKLES
Balted Almonds
Shbll the necessary quantity of almonds and pour boilìng
water over tbem. Then remove the skins. For each cup of
almonds add one tablespoon of olive oil. Mix them well and
let them soak for an hour. Sprinkle them with salt, a table-
spoon to each cup. Bake in moderate oven until they are a
delicate brown. While bakiog, occasionally shake the pan.
Oandied Bose Leaves
Put half a pound of granulated sugar, three drops of lemon,
and half a oup of water in a saucepan. Let the liquid boil to a
crack. Test by dropping a little in cold water. When it will
snap apart and stick to your fingers, it is done. Remove from
the fire. Stir and rub against the side of the saucepan until
cool — not cold. The Constant stirring and rubbing make the
liquid white and granular. Dip each rose leaf in this, roll
round, and spread on a well-oiled board to dry.
Byrup to Fasten Bose Leaves to Oake
Boil one cup of granulated sugar and four tablespoons of
water until, when tested, the syrup sticks to your fingers and
forms a thread. Dip the ends of the leaves in this and with a
brush moisten the cake where the leaf is to be applied.
380
PITLLED-BURAR BASKET.
PASTEY rllTTEBS.
CANDIBS, PBE8ERVE8, AND PICKLES 881
Oandy Douffh
Page 207 · 3 recipe records on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Take one pound of Irish potatoes rubbed through a colander, One pound of sugar, a quarter of a pound of butter, six eggs, the whites well beaten, and the grated rind and peel of one lemon. Let the hot potatoes fall from the colander on the butter and mix welL Add the yolks of the eggs and the sugar well beaten together, the lemon, and lastly the whites of the eggs stirred in lightly. Pour into a paste-lined dish and bake. This receipt makes two pies.
Pumpkin Pie
Mix one quart of milk with two teacups of strained boiled pumpkin, one cup of granulated sugar, three well-beaten eggs, one teaspoon of ground cinnamon, one teaspoon of ginger, and salt to taste. Line pie dishes with pie pastry and fill with the mixture. Bake in a hot oven.
Mince Pie
One bowl of cooked beef, chopped fine, one bowl and a hall of chopped suet, one bowl and a half of chopped apples, half a cup of melted butter, two bowls of sweet cider, two bowls of granulated sugar, one bowl of Fort wine, one bowl of brandy, one bowl of stoned raisins, one and a half bowls of currants, half a bowl of citron that has been cut thin and in small pieces, ground cloves, cinnamon, and nutmeg to taste. Mix well and bake in pie paste.
Mince Pie
Boil a beef 's tongue two hours, then skin it and chop it as small as possible. Chop very fine three pounds of fresh beef suet, three pounds of good baking apples, four pounds of currents which have been washed, picked over, and dried, and one pound of raisins, cleaned and stoned. Mix all these well with
j
BBEAD8, PA8TX8, AND PIE8 879
one pound of powdered sugar, half an ounce of mace, half an ounce of grated nutmeg, and a quarter of an ounce each of cloves and cinnamon ; add one pint of French brandy. Make a rich puff paste, lay the mince moivt on the under crust, and upon the meat spread bits of candied citron and orange peel and then cover with an upper crust and bake.
The mince meat should be kept in an earthen jar when awaiting use. Do not add the citron or orange until you bake.
CHAPTER XV
CANDIES, PRESERVES, AND PICKLES
Balted Almonds
Shell the necessary quantity of almonds and pour boilìng water over them. Then remove the skins. For each cup of almonds add one tablespoon of olive oil. Mix them well and let them soak for an hour. Sprinkle them with salt, a tablespoon to each cup. Bake in moderate oven until they are a delicate brown. While baking, occasionally shake the pan.
Candied Rose Leaves
Put half a pound of granulated sugar, three drops of lemon, and half a cup of water in a saucepan. Let the liquid boil to a crack. Test by dropping a little in cold water. When it will snap apart and stick to your fingers, it is done. Remove from the fire. Stir and rub against the side of the saucepan until cool — not cold. The Constant stirring and rubbing make the liquid white and granular. Dip each rose leaf in this, roll round, and spread on a well-oiled board to dry.
Syrup to Fasten Rose Leaves to Oake
Boil one cup of granulated sugar and four tablespoons of water until, when tested, the syrup sticks to your fingers and forms a thread. Dip the ends of the leaves in this and with a brush moisten the cake where the leaf is to be applied.
PITLLED-BURAR BASKET.
PASTEY rllTTEBS.
CANDIBS, PBE8ERVE8, AND PICKLES 881
Candy Dough
Records on this page
Potato PiePompkin PieMince Pie