Mix thoroughly together half-a-pound of fine chopped suet, half-a-pound of bread crumbs, two ounces (half a cup)
of flour, a teaspoonful of cinnamon and one-fourth a teaspoonful, each, of mace and clove, three-fourths a cup of sugar,
three-fourths a pound of mixed fruit, — seeded raisins, orange peel, citron of figs, and a teaspoonful of salt ; beat four
eggs, add two or three tablespoonfuls of milk✪ Steamed Plum Pudding and stir into the dry ingredients. If the mixture is not moist enough,
add more milk. The mixture should be much too soft to handle, but of such consistence that it can be taken up in
heaped spoonfuls. Steam in a buttered mold about five hours. As the water evaporates, replenish with boiling water.
Serve hot with a hard or a liquid pudding sauce.
BLACKBERRY SHORTCAKE.
Sift together three cups of pastry flour, one teaspoonful of salt, and six level teaspoonfuls of liaking-powder ; with
the tips of the fingers, well floured, work in one-third a cup of butter and mix with about one cup and-a-half of milk
and water to a soft dough ; spread in two buttered pans, smoothing the dough with a knife or spoon. When l)ak( d,
butter the under crust, and put together with two baskets of blackberries that have been standing mixed with granulated
sugar for some time. Sprinkle the. berries on top of the cake with powdered sugar✪ Blackberry Shortcake. I he Iji-rries in tween the cakes and
a part of those on top may be mashed if desired.
THE MODEL COOK BOOK
49
the beaten whites of two eggs, and two
tablespoon fills of powdered sugar, and set
back in the oven to brown slightl3^
Cherry Pie. — Line the dish with crust ;
fill with ripe cherries, sugared in accord-
ance with their degree of sweetnes✪ Cherry Pies ; cover
and bake. Sift white sugar over the top.
Fruit pies generally are made in the same
way. They should be eaten cold.
Mince Pie. — Take four pounds of meat
(boiled lean beef) and apple — two-thirds
being apple. Add half a pound of suet.
Chop each separatel}^ and when fine mix
thoroughly. Then put in three pounds of
chopped raisins and two of carefully picked
currants, a teaspoonful each of cinnamon,
nutmeg, cloves, and half a spoonful of mace,
with brown sugar to make very sweet. Add
three quarts cider. Mix thoroughly, cover
closely, and let stand for a day before using.
This will keep all winter, and may be used
as wanted. The flavor is much improved if
it is allowed to stand a week or so. Add
one pint of brandy if desired✪ Mince Pie.
Cocoanut Pie. — One large cup of grated
cocoanut, one quart of milk, the j^olks of
five eggs, a lump of butter the size of a
hickory nut, sweeten to suit taste✪ Cocoanut Pie. Beat the
whites of the eggs and spread over the pies
after done, and return to oven and brown.
This will make two pies.
Custard Pie. — One-half cup .sugar, one
quart rich milk, two tablespoonfuls corn
starch, yolks of four eggs. Put on stove
and stir until thick. Beat whites of four
eggs to stiff" froth, add two tablespoonfuls
sugar✪ Custard Pie, spread on top, and brown. This will
make two pies.
Cream Pie. — One pint sweet milk, one
^%% beaten separately, one tablespoonful
flour, two tablespoonfuls of sugar, lump of
butter; flavor with lemon✪ Cream Pie. Use white of
^^% for top. Cook in a kettle. Bake crust
first. Put into crust, place white of egg on
top. Place in oven to brown. This will
make one pie.
Page 61 · 7 recipe records 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
Mix thoroughly together half-a-pound of fine chopped suet, half-a-pound of bread crumbs, two ounces (half a cup) of flour, a teaspoonful of cinnamon and one-fourth a teaspoonful, each, of mace and clove, three-fourths a cup of sugar, three-fourths a pound of mixed fruit, — seeded raisins, orange peel, citron of figs, and a teaspoonful of salt ; beat four eggs, add two or three tablespoonfuls of milk and stir into the dry ingredients. If the mixture is not moist enough, add more milk. The mixture should be much too soft to handle, but of such consistence that it can be taken up in heaped spoonfuls. Steam in a buttered mold about five hours. As the water evaporates, replenish with boiling water. Serve hot with a hard or a liquid pudding sauce.
BLACKBERRY SHORTCAKE.
Sift together three cups of pastry flour, one teaspoonful of salt, and six level teaspoonfuls of liaking-powder ; with the tips of the fingers, well floured, work in one-third a cup of butter and mix with about one cup and-a-half of milk and water to a soft dough ; spread in two buttered pans, smoothing the dough with a knife or spoon. When baked, butter the under crust, and put together with two baskets of blackberries that have been standing mixed with granulated sugar for some time. Sprinkle the. berries on top of the cake with powdered sugar. I he Iji-rries in tween the cakes and a part of those on top may be mashed if desired.
the beaten whites of two eggs, and two tablespoonfuls of powdered sugar, and set back in the oven to brown slightly
Cherry Pie. — Line the dish with crust ; fill with ripe cherries, sugared in accordance with their degree of sweetness ; cover and bake. Sift white sugar over the top. Fruit pies generally are made in the same way. They should be eaten cold.
Mince Pie. — Take four pounds of meat (boiled lean beef) and apple — two-thirds being apple. Add half a pound of suet. Chop each separatel}^ and when fine mix thoroughly. Then put in three pounds of chopped raisins and two of carefully picked currants, a teaspoonful each of cinnamon, nutmeg, cloves, and half a spoonful of mace, with brown sugar to make very sweet. Add three quarts cider. Mix thoroughly, cover closely, and let stand for a day before using. This will keep all winter, and may be used as wanted. The flavor is much improved if it is allowed to stand a week or so. Add one pint of brandy if desired.
Cocoanut Pie. — One large cup of grated cocoanut, one quart of milk, the j^olks of five eggs, a lump of butter the size of a hickory nut, sweeten to suit taste. Beat the whites of the eggs and spread over the pies after done, and return to oven and brown. This will make two pies.
Custard Pie. — One-half cup .sugar, one quart rich milk, two tablespoonfuls corn starch, yolks of four eggs. Put on stove and stir until thick. Beat whites of four eggs to stiff" froth, add two tablespoonfuls sugar, spread on top, and brown. This will make two pies.
Cream Pie. — One pint sweet milk, one ^%% beaten separately, one tablespoonful flour, two tablespoonfuls of sugar, lump of butter; flavor with lemon. Use white of ^^% for top. Cook in a kettle. Bake crust first. Put into crust, place white of egg on top. Place in oven to brown. This will make one pie.
Records on this page
Steamed Plum PuddingBlackberry ShortcakeCherry PieMince PieCocoanut PieCustard PieCream Pie