The Worcester domestic science school's one year course laboratory cook book

Cook meat until tender, chop fine; add other ingredients. Simmer mince meat, covered, three hours. Fruit juice or cold coffee may be used for more moistening. Add few raisins when making pie. CHEESE PIE. iy2 C. cheese or cottage cheese 3 T. flour 6 T. milk 1-3 C. sugar y2 C. currants and citron 1 T. melted butter Grated rind and juice of 1 2 eggs lemon Grate cheese, add sugar mixed with flour, melted butter, rind and juice of lemon, eggs beaten slightly, milk, and fruit cut in small pieces. Fill a tin lined with pastry and bake until centre is firm. Pastry : 1 C. flour, 4 T. lard, y2 t. salt, water. GRAPE PIE. 4 C. grapes 1 T. flour 1 C sugar 1 t. butter Remove skins, boil pulp and rub through sieve. Put pulp and sugar with skins and cook till skins are tender. Use when cold. CURRANT PIE. 1 C. currants 1 T. cornstarch 1 C. sugar 2 T. water 1 egg Cook currants in water and sugar. Use when cold. Beat egg slightly. CREAM PIE. 1 C. milk 2 eggs Y2 C. cream f. g. salt % C. sugar . y2 t. vanilla 5 T. flour Mix sugar and flour; add to hot milk in double boiler slowly, stirring constantly. Beat yolks, add, flavor when cold. Use whites for meringue. Crust: 1 C. flour, 1 T. butter, little water, bake separately. CHOCOLATE CUSTARD PIE. Bake crust first and cool. 1 sq. Baker's chocolate 2 C. milk 3 eggs 3z4 C. sugar i/2 t. vanilla 2 T. cornstarch 1 T. confectioner's sugar Make custard. Cool. Use whites for meringue. Sprinkle with confectioner's sugar, brown. CUSTARD PIE. 4 eggs Crust 2-3 C. sugar 5-8 C. pastry flour 2y2 C. milk 14 t. baking powder 1-16 t. grated nutmeg 2% T. laid 1-16 t. salt (Medium sized plate). CREAM PIE. 1-3 C. butter 1 2 C. milk 1 C. sugar \y2 C. flour 2 eggs 21/) t. baking powder Directions: Cream butter, add sugar, egg well beaten, milk and flour mixed and sifted with baking powder. Bake in round tins. Put cream filling between layers. CREAM PILLING. % C. milk (scalded) ] - C. sugar 2 T. cornstarch 1 egg yolk 1 t. vanilla Mix cornstarch with sugar, add egg yolk, mix thoroughly. Pour over scalded milk. Cook until spoon is coated and thick. MOCK CHERRY PIE. 1 C. cranberries 1 C. raisins 1 C. sugar 1 C. hot water 2 T. cornstarch Cut cranberries in two, take out seeds. Cut raisins fine. Add cornstarch to sugar. Cook altogether until thick. Cool, then add to pie. Put mixture in tin lined with pastry, put on top crust or small strips put lengthwise and crosswise. Bake until crust is brown. PIE CRUST. 1% C. flour 4 T. lard % t. salt Cold water, % C. or 1-16 t. baking powder enough to moisten RHUBARB PIE. 2 cups rhubarb 1 cup sugar 1 egg 2 T. flour Skin and cut rhubarb in y2 inch pieces before measuring. Mix sugar, flour and egg; add to rhubarb and bake between crusts. LEMON PIE. 1% cups sugar 2 egg yolks G T. cornstarch iy2 cups boiling water Grated rind of y2 lemon 2 t. butter (for large sized plate) 6 T. lemon juice APRICOT PIE. Line a pie-plate with pastry, fill with stewed apricots, allowing 1 cup sugar to 2 cups apricot. Bake with two crusts. LEMON PIE. Line a plate with pastry. Fill with lemon mixture. FILLING. Juice and rind of one lemon 1 C. sugar 1 C. milk 2 T. flour y4 t. salt 14 t. salt 3 egg yolks