Vegetarian Cook Book

the tartness of the fruit. Add two tablespoonfuls of water, and a few small pieces of butter. Moisten the edge of the paste, put on the upper crust, press down the edges, and trim; make several perforations in the top to allow the steam to escape, brush the crust with a little milk, and bake about forty-five minutes. RHUBARB PIE Pie paste. Rhubarb, 4 cups. Sugar, 1 large cup. Nutmeg. Salt. Flour. Line a pie plate with paste rolled a little thicker than a silver dollar. Strip the skin off the rhubarb, and cut the stalks into half -inch lengths. Fill the plate an inch deep, and to a quart of rhubarb add a large cup of sugar mixed with a little flour. Sprinkle a pinch of salt and a grating of nutmeg. Cover with a rich crust, and bake in a quick oven until the pie loosens from the dish. MOCK CHERRY PIE Raisins, seeded, 1 cup. Cranberries, 2 cups. Sugar, 1 cup. Flour, 1 teaspoon. Water, ^^ cup. Grind or chop together the seeded raisins and cranberries. Mix the flour in the sugar, and with one half cup of water add to the fruit. Bake in an under crust, with crusty ornaments on top. STRAWBERRY PIE Make a pie shell of tender pie paste, bake, and when cool fill with strawberry fluff; garnish with sliced strawberries, and serve. SUNSHINE CAKE Egg whites, 6. Egg yolks, 3. Granulated sugar, 1 cup. Flour, 1 scant cup. Lemon juice, 2 teaspoons. Mix and bake as for favorite sponge cake ; flavor with — Rind of lemon, grated. Juice of l^ orange. ORANGE CAKE Use boiled icing flavored with orange. ANGEL CAKE Flour, 1 cup, sifted 5 times. Lemon juice, 2 teaspoons. Powdered sugar, sifted, 1 cup. Egg whites, beaten to stiff froth, 11. Vanilla, 2 teaspoons. Fold the sugar into the beaten whites very lightly and carefully, adding the vanilla and lemon juice ; after which add the flour, folding it in carefully, stirring quickly and lightly. Pour into a bright, clean cake dish, which should not be buttered nor lined. Bake at once in a moderate oven about forty minutes. Test it with a broom splint. When done, let it remain in the cake tin, turning it upside down, with the sides resting on two dishes, so that a current of air will pass over and under it. (227) JOHNSON'S SPONGE CAKE Eggs, 4. Sugar, 2-3 cup. Hot water, 2 tablespoons. Flour, 1 cup. Corn-starch, 1 tablespoon. Flavor. Break the eggs into a round-bottom basin or crock, beat for five to eiglit minutes witb a Dover egg beater, add the sugar, and beat again; then add, while beating, the hot water and flavor. Now fold in the flour and starch, which have been mixed together. Bake in a slow oven. SPONGE SHEET Mix the ingredients the same as for simple sponge cake, but bake in a sheet. Before baking, sprinkle a generous quantity of granulated sugar and chipped almonds on top of the batter. This produces a delicious crust. Bake in a buttered and floured pan, and remove from the pan as soon as done. SIMPLE SPONGE CAKE Eggs, 6. Granulated sugar, sifted, 1 cup. Flour, 1 scant cup. To the unbeaten eggs add the sugar, and beat with a wire egg beater till the mixture is thick and light colored. Then add the flour, folding it in gently. Bake in a moderate oven. When done, invert the pan, letting it rest on