Mix twelve ounces of butter, one pound of white su^ar, two pounds
of flour, one egg, three tablespoonfuls of cold water✪ Sand Tarts. Roll very thin and
cut into squares or diamonds. Before baking wash the tops with the
white of an egg. Sprinkle powdered loaf-sugar and cinnamon over them„
Place four or five blanched almonds on each tart. Mrs. Jane Carnes.
GREEN GOOSEBERRY TART.
Stem the gooseberries. Put into a porcelain kettle with enough
water to prevent burning and stew slowly until they break. Take off,
sweeten zvell. When cold pour into pastry shells and bake with a top crust
of puff paste. Brush all over with beaten egg while hot, set back in the
oven to glaze for three minutes. To be eaten cold. The Household.
Q005EBERRY PUREE FOR PIES AND TARTS.
Pick over four pounds of green gooseberries; boil them in one-half
pint of water✪ Green Gooseberry Tart until they are soft, and rub them through a fine hair sieve;
add one pound of sugar to every pound of berries, mix well, fill some
bottles with this puree, cork, and tie the bottles with a string, and boil
them in water twenty minutes. This is an excellent filling for pies, tarts
and ices. Mrs. C. Lane.
ENGLISH CHEESECAKES.
Boil one pint of sugar twenty minutes in two-thirds of a pint of
water, stir in one and one-half cups of cocoanut and boil twelve minutes
longer; while warm, stir in one-quarter of a pound of butter; add the yolks
of six eggs✪ English Cheesecakes well beaten; line patty-pans with rich paste, fill and bake.
Miss Maumie Hutchins.
APPLE CHEESECAKES.
Pare and core a pint of apples and stew them with a pint of sugar,
the finely-chopped rind of a lemon, a teacupful of water and three table-
spoonfuls of butter; take three eggs✪ Apple Cheesecakes, beat them well, and mix all thor-
oughly together; bake for one-quarter of an hour in patty-pans lined with
under crust. Mrs. Julia Harrison.
NEAPOLITAINOES.
Make enough puff p?^te for a pie✪ Neapolitainoes, roll into a sheet one-half inch
thick, cut into oblongs three inches in length and two inches in width.
Bake in quick oven; when done spread one-half of the strips with jam and
put the other half over, forming pairs with jelly between; dust with sugar.
Mrs. J. H. Hoover.
Uiiir/sAMii
nfVNO
HOW-TO
MAKETHEN
TO INSURE success in cake, cooky and doughnut making, use none
but the best ingredients, and have all the materials ready before
commencing to mix them. The flour should be sifted, then measured,
the cream of tartar or the baking-powder should be well incorporated
with the flour, butter should be soft but not melted and if too salty, rinse
two or more times with cold water, sugar (pulverized, never granulated)
should be sifted, eggs fresh and thoroughly cold, spices ground, raisins
seeded and currants stemmed, washed and thoroughly dried.
HOW TO PUT A CAKE TOGETHER.
Page 155 · 5 recipe records on this page
Presented as published in 1917. 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
Mix twelve ounces of butter, one pound of white sugar, two pounds of flour, one egg, three tablespoonfuls of cold water. Roll very thin and cut into squares or diamonds. Before baking wash the tops with the white of an egg. Sprinkle powdered loaf-sugar and cinnamon over them. Place four or five blanched almonds on each tart. Mrs. Jane Carnes.
GREEN GOOSEBERRY TART.
Stem the gooseberries. Put into a porcelain kettle with enough water to prevent burning and stew slowly until they break. Take off, sweeten well. When cold pour into pastry shells and bake with a top crust of puff paste. Brush all over with beaten egg while hot, set back in the oven to glaze for three minutes. To be eaten cold. The Household.
GOOSEBERRY PUREE FOR PIES AND TARTS.
Pick over four pounds of green gooseberries; boil them in one-half
pint of water until they are soft, and rub them through a fine hair sieve;
add one pound of sugar to every pound of berries, mix well, fill some
bottles with this puree, cork, and tie the bottles with a string, and boil
them in water twenty minutes. This is an excellent filling for pies, tarts
and ices. Mrs. C. Lane.
ENGLISH CHEESECAKES.
Boil one pint of sugar twenty minutes in two-thirds of a pint of water, stir in one and one-half cups of cocoanut and boil twelve minutes longer; while warm, stir in one-quarter of a pound of butter; add the yolks of six eggs well beaten; line patty-pans with rich paste, fill and bake.
Miss Maumie Hutchins. APPLE CHEESECAKES.
Pare and core a pint of apples and stew them with a pint of sugar, the finely-chopped rind of a lemon, a teacupful of water and three tablespoonfuls of butter; take three eggs, beat them well, and mix all thoroughly together; bake for one-quarter of an hour in patty-pans lined with
under crust. Mrs. Julia Harrison.
NEAPOLITANS.
Make enough puff paste for a pie, roll into a sheet one-half inch thick, cut into oblongs three inches in length and two inches in width. Bake in quick oven; when done spread one-half of the strips with jam and put the other half over, forming pairs with jelly between; dust with sugar.
Mrs. J. H. Hoover.
Uiiir/sAMii
nfVNO
HOW-TO
MAKETHEN
TO INSURE success in cake, cooky and doughnut making, use none but the best ingredients, and have all the materials ready before commencing to mix them. The flour should be sifted, then measured, the cream of tartar or the baking-powder should be well incorporated with the flour, butter should be soft but not melted and if too salty, rinse two or more times with cold water, sugar (pulverized, never granulated) should be sifted, eggs fresh and thoroughly cold, spices ground, raisins seeded and currants stemmed, washed and thoroughly dried.
HOW TO PUT A CAKE TOGETHER.
Records on this page
Sand TartsGreen Gooseberry TartEnglish CheesecakesApple CheesecakesNeapolitainoes