Cold Cream Sauce. — Beat together one
cup sugar and one half cup butter, and add
a cup rich cream. Stir all to a cream ;
flavor with vanilla or lemon, and let get
very cold before serving.
Plain Cream Sauce. — One pint cream,
three ounces brown sugar, and half of a
small nutmeg grated.
Hard Sauce. — Cream one-half cup but-
ter, work in one cup pulverized sugar grad-
ually, and add two tablespoonfuls lemon
juice or one tablespoonful lemon juice and
one tablespoonful vanilla. Beat until foamy.
Serve wnth hot pudding.
Pies and Pastry.
Pie=Crust. — One cup shortening, three
cups flour, little salt, rub the flour, short-
ening and salt all well together. Use
enough cold w^ater to hold all together, no
more. Handle as little as possible. Crust
for one pie : — One coffee cup flour, lard
size of an ^zz, one fourth teaspoonful salt,
water just to wet the other ingredients.
Puff Paste. — Take a pound of flour and
three-quarters of a pound of butter. Chop
half the butter into the flour. Beat the yolk
of an ^zz, stir it into half a cup of ice
water, and w^th this w^ork the flour into a
stiff" dough. Roll out thin, add in bits one-
third the remaining butter ; fold, and roll
out again, and continue till all the butter is
used. Roll very thin, fold, and set in an
416
ice-cold place for a quarter hour. Then
make your crust. This paste will serve
both for fruit pies and for oyster pates.
Short=Cake Paste.— Sift together two
cups flour, half teaspoonful cream of tartar,
and quarter teaspoonful each soda and salt,
and rub in half cup of butter, keeping it as
cold as possible. Stir in one cup of sweet
milk to make a dough soft enough to handle.
Turn it on a floured board ; divide the dough
into halves and roll each piece out to fit a
round tin j3late. Bake at once, in a hot
oven. When done, turn out each cake and
la}' it on the under side of the baking-tin.
With a thin, sharp knife, split the cake
evenly, and lay the bottom crust on a china
plate. Butter each half. Lay partly
mashed, sweetened strawberries, peaches,
apple sauce, stewed rhubarb, or any hot
cooked fruit suitable for pies, on the under
crust, lay the upper crust over it, and serve
as a pie. Powdered sugar may be sifted
over the top. Ser^^e wnth cream.
Apple Pie. — Pare, core, and slice tart
apples, put a layer of fruit in your crust,
sprinkle thickly with light brown sugar, add
more apples, and go on till thick enough.
Cover with top crust and bake. Sift pow-
dered sugar over the top.
Apple Custard Pie. — Take three cups
stewed apples, w^hich make very sweet with
sugar, and let cool. Beat the yolks and
whites of three eggs separately, and mix
the yolks well with the apples, seasoning
with nutmeg. Then stir in one quart of
milk, beating as you do it. Lastly, add the
whites, fill the crusts, and bake without
top crust.
Pumpkin Pie. — Take a quart of stewed
pumpkin, which has been pressed through
a sieve ; six eggs, yolks and whites beaten
separately, two quarts milk, a cup or more
of sugar, and mace, cinnamon and nutmeg
for flavoring. Beat all well together, and
bake without top crust.
Lemon Pie. — Take the juice and grated
rind of one lemon, one cup of white sugar,
the 3^olks of two eggs,three tablespoonfuls of
sifted flour and sufficient milk to fill a plate.
Bake Vv^ithout an upper crust. Bake till
nearl}^ done and then add a frosting made of
STEAMED PLUM PUDDING. ✪ Steamed Plum Pudding
Page 60 · 1 recipe record on this page
Presented as published in 1901. 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
Cold Cream Sauce. — Beat together one cup sugar and one half cup butter, and add a cup rich cream. Stir all to a cream ; flavor with vanilla or lemon, and let get very cold before serving.
Plain Cream Sauce. — One pint cream, three ounces brown sugar, and half of a small nutmeg grated.
Hard Sauce. — Cream one-half cup butter, work in one cup pulverized sugar gradually, and add two tablespoonfuls lemon juice or one tablespoonful lemon juice and one tablespoonful vanilla. Beat until foamy. Serve with hot pudding.
Pies and Pastry.
Pie=Crust. — One cup shortening, three cups flour, little salt, rub the flour, shortening and salt all well together. Use enough cold w^ater to hold all together, no more. Handle as little as possible. Crust for one pie : — One coffee cup flour, lard size of an egg, one fourth teaspoonful salt, water just to wet the other ingredients.
Puff Paste. — Take a pound of flour and three-quarters of a pound of butter. Chop half the butter into the flour. Beat the yolk of an egg, stir it into half a cup of ice water, and with this work the flour into a stiff dough. Roll out thin, add in bits onethird the remaining butter ; fold, and roll out again, and continue till all the butter is used. Roll very thin, fold, and set in an
ice-cold place for a quarter hour. Then make your crust. This paste will serve both for fruit pies and for oyster pates.
Short=Cake Paste.— Sift together two cups flour, half teaspoonful cream of tartar, and quarter teaspoonful each soda and salt, and rub in half cup of butter, keeping it as cold as possible. Stir in one cup of sweet milk to make a dough soft enough to handle. Turn it on a floured board ; divide the dough into halves and roll each piece out to fit a round tin plate. Bake at once, in a hot oven. When done, turn out each cake and la}' it on the under side of the baking-tin. With a thin, sharp knife, split the cake evenly, and lay the bottom crust on a china plate. Butter each half. Lay partly mashed, sweetened strawberries, peaches, apple sauce, stewed rhubarb, or any hot cooked fruit suitable for pies, on the under crust, lay the upper crust over it, and serve as a pie. Powdered sugar may be sifted over the top. Serve with cream.
Apple Pie. — Pare, core, and slice tart apples, put a layer of fruit in your crust, sprinkle thickly with light brown sugar, add more apples, and go on till thick enough. Cover with top crust and bake. Sift powdered sugar over the top.
Apple Custard Pie. — Take three cups stewed apples, w^hich make very sweet with sugar, and let cool. Beat the yolks and whites of three eggs separately, and mix the yolks well with the apples, seasoning with nutmeg. Then stir in one quart of milk, beating as you do it. Lastly, add the whites, fill the crusts, and bake without top crust.
Pumpkin Pie. — Take a quart of stewed pumpkin, which has been pressed through a sieve ; six eggs, yolks and whites beaten separately, two quarts milk, a cup or more of sugar, and mace, cinnamon and nutmeg for flavoring. Beat all well together, and bake without top crust.
Lemon Pie. — Take the juice and grated rind of one lemon, one cup of white sugar, the 3^olks of two eggs,three tablespoonfuls of sifted flour and sufficient milk to fill a plate. Bake without an upper crust. Bake till nearl}^ done and then add a frosting made of
STEAMED PLUM PUDDING.
Records on this page
Steamed Plum Pudding