Old-time recipes
Pies and pastry
1009 recipes from 62 old cookbooks, A to Z. Pick a book to see only its recipes, or search.
Pies and pastry1009
| Cookbook | Click a line to open it |
|---|---|
| Gulf City Cook Book (1878) | A Delicious Apple-pie |
Six apples of medium size, a tumblerful of crushed or two tumblerfuls of rich cream, six eggs, the juice and grated rind of one lemon; the apples, and grate them; cream ... From Gulf City Cook Book, 1878, page 156. | |
| The Jewish Manual (1846) | A Fine Beefsteak Pie |
Cut two pounds of beef steaks into large collops, fry them quickly over a brisk fire, then place them in a dish in two or three layers, strewing between each, salt, ... From The Jewish Manual, 1846, page 217. | |
| The Jewish Manual (1846) | A French Plum Pie |
Stew one pound of fine dried French plums until tender, in water, rather more than enough to cover, with one glass of port wine, and four ounces of white sugar, which ... From The Jewish Manual, 1846, page 214. | |
| Mrs. Porter's New Southern Cookery Book (1871) | A Good Paste for Dumplings |
To one pound of flour add a little as boiling water as will make it a stifl*; flour your pie-board, turn the dough out and vrork it lightly, then take a piece, roll it ... From Mrs. Porter's New Southern Cookery Book, 1871, page 290. | |
| Presbyterian Cook Book (1873) | A Good Suggestion |
A bowl containing two quarts of hot water set in the oven of the stove, prevents any article from being scorched; such as cakes, pies, &c. From Presbyterian Cook Book, 1873, page 67. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | A Nice Apple Pie |
Peal, quarter and core about eight apples, to make two large plate pies, and put them into a saucepan with a very little hot water. Let them stew until N PASTRY. 15 they ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 96. | |
| Housekeeping in Old Virginia (1879) | A Nice Pie |
One pound steak, three soft crackers rolled, one small piece of butter, two tablespoonfuls of water., salt and pepper. Bake in a deep pan. — Mrs, JR>, From Housekeeping in Old Virginia, 1879, page 232. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | A Pie Mold |
In the “old country” where pastry is more hygienic than in America, it would be looked upon as deadly to eat a pie with a soaked under crust. Either there is no under ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 254. | |
| The Picayune Creole Cook Book (1901) | A Pinch of Salt |
Line the pie pans with the pie crust. (See recipe.) Beat the eggs lightly in a bowl. Add the sugar and the flavoring extract. in a farina boiler. When it boils, pour it ... From The Picayune Creole Cook Book, 1901, page 266. | |
| The Picayune Creole Cook Book (1901) | A Plain Pie Paste |
Peel and slice one pineapple into very fine, thin pieces. Place with the juice in a saucepan with the sugar, and stew slightly. Prepare a plain pie paste, and proceed in ... From The Picayune Creole Cook Book, 1901, page 269. | |
| The Picayune Creole Cook Book (1901) | A Puff Paste |
Procure the fat livers of geese. (They are no longer to be bought except already prepared in cans, Terrine de Foie Gras aux Truffies du Perigord, Strasbourg.) To this ... From The Picayune Creole Cook Book, 1901, page 133. | |
| The Picayune Creole Cook Book (1901) | A Rich Pie Crust |
1 Dozen Hard-Boiled Eggs. 2 Cups of Egg Dressing. Clean one dozen small birds, Snipe, Quail, Woodcock, etc., and wash well, inside and out. Stuff each one with a ... From The Picayune Creole Cook Book, 1901, page 156. | |
| La Cuisine Creole (1885) | A Richer Molasses Pie |
One cup of molasses, one cup of sugar, four eggs, and four tablespoonfuls of butter. Mix together the sugar, butter and eggs, then stir in the molasses. Bake in a rich crust. From La Cuisine Creole, 1885, page 201. | |
| The Virginia House-Wife (1824) | A Sea Pie |
Lay at the bottom of a small Dutch oven some slices of boiled pork or salt beef, then potatoes and onions cut in slices, salt, pepper, thyme and parsley shread finegsome ... From The Virginia House-Wife, 1824, page 111. | |
| The Jewish Manual (1846) | A Spring Dish |
Take one quart of young peas, a little mint, a few lumps of sugar, a little salt and white pepper, simmer them gently in one pint of water, when the peas are half done, ... From The Jewish Manual, 1846, page 124. | |
| La Cuisine Creole (1885) | A Superior Lemon Tart |
Squeeze the juice from six lemons, wash the rinds and boil them; if too strong of the lemon oil, it is better to change the water. You must grate or pound the rinds, and ... From La Cuisine Creole, 1885, page 182. | |
| The Jewish Manual (1846) | A Very Fine Savoury Pie |
Lay a fine veal cutlet, cut in pieces and seasoned, at the bottom of the dish; lay over ita layer of smoked beef fat, then a layer of fine cold jelly made from ... From The Jewish Manual, 1846, page 136. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | A Very Nice Apple Pie, or Tart |
Halve and core about ten good greening apples, put into a saucepan three cups of white sugar, one lemon sliced, a little mace, and a large cup of water. Let this boil ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 97. | |
| Housekeeping in Old Virginia (1879) | A/nother Mecipe for Turnovers |
1 tablespoonful of lard or butter. Set it to rise, then make them up round and flat, greasing the upper side with lard and turning over one side. When well risen the ... From Housekeeping in Old Virginia, 1879, page 42. | |
| Aunt Sammy's Radio Recipes (1927) | Add a |
if the tomatoes are not juicy. Melt the butter and combine the cornstarch. Add to the tomato mixture and until the cornstarch does not taste raw. Line a pie tin with ... From Aunt Sammy's Radio Recipes, 1927, page 69. | |
| The Kansas Home Cook-Book (1874) | Add the |
liquor the meat was boiled in, well strained. Mix the above and scald in porcelain kettle, covering tightly for winter use. Add raisins and cider, or water if the pies ... From The Kansas Home Cook-Book, 1874, page 174. | |
| Larkin Housewives' Cook Book (1915) | Allspice and |
one cup Boil about 45 minutes, stir frequently, then add six large sour apples that have been peeled, cored and chopped. When the apples are done, the mince-meat is ... From Larkin Housewives' Cook Book, 1915, page 108. | |
| The Creole Cookery Book (1885) | Almond Florendine |
Beat 4 Ib. of blanched sweet almonds with rose water; beat the yolks of 8 eggs and add them, with a gill of cream, and sugar to the taste; lay a sheet of puff paste in a ... From The Creole Cookery Book, 1885, page 208. | |
| The Cook's Own Book (1832) | Almond Puffs |
Blanch two ounces almonds, and beat them fine with water, whisk the of three eggs to a high froth, strew in a sifted sugar, mix the almonds with the sugar and eggs, and ... From The Cook's Own Book, 1832, page 48. | |
| The Boston Cooking-School Cook Book (1896) | Almond Tart |
4 eggs J4 cup Jordan almonds, blanched 1 cup powdered sugar and finely chopped 1^ cup grated chocolate 1 teaspoon baking powder ^ cup cracker dust Beat yolks of eggs ... From The Boston Cooking-School Cook Book, 1896, page 584. | |
| Gulf City Cook Book (1878) | Almond-pie |
One half pound of butter, one half pound of sugar beaten to a cream, six eggs beaten very light, a little rose-water, one half pound of blanched almonds pounded with ... From Gulf City Cook Book, 1878, page 158. | |
| Larkin Housewives' Cook Book (1915) | Angel Food |
of eight eggs, one teaspoon cream of tartar, one cup three-fourths cup Larkin Pastry Flour, one-fourth teaBeat egg until frothy, add cream of tartar and beat until they ... From Larkin Housewives' Cook Book, 1915, page 78. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Another Peach Pie |
Peal the peaches, cut them in halves, and put them into a saucepan with a very little water and sugar, and let it simmer until the peaches are tender. Let them cool, add ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 99. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Appie TApioca Puppina |
Pare and core tart apples, fill openings with butter and sugar, pat into a pan a heaping tea-spoon each of dry tapioca and sugar toeach apple, put in apples, sprinkle ... From Buckeye Cookery and Practical Housekeeping, 1877, page 213. | |
| Foods That Will Win the War and How to Cook Them (1918) | Apple and Date Filling |
2 cups apples 1 cup dates 1 teaspoon lemon rind Mix all and use as filling for double crust, or cook until apples are tender. Mix well and use as filling for tarts, ete. From Foods That Will Win the War and How to Cook Them, 1918, page 73. | |
| Directions for Cookery, in Its Various Branches (1837) | Apple and Other Pies |
Take fine juicy acid apples; pare, core, and cut them Have ready a deep dish that has been lined it with the apples; strewing among them layers of brown sugar, and ... From Directions for Cookery, in Its Various Branches, 1837, page 283. | |
| The Dixie Cook-Book (1883) | AppLe CusrarD Pie |
Peel sour apples and stew until soft, and not much water is left in them, and rub through a colander. Beat three eggs for each pie. Put in in proportion of one cup ... From The Dixie Cook-Book, 1883, page 219. | |
| Presbyterian Cook Book (1873) | Apple Custakd Pie |
Grate the apples; then make a custard of one pint of milk; a pinch of salt; small lump of butter, and a little grated cracker; nutmeg, or cinnamon. This will make two pies. From Presbyterian Cook Book, 1873, page 68. | |
| Aunt Babette's Cook Book (1889) | Apple Custard Pie |
Line your pie-plate with a rich crust. Slice apples thin, half fill your plates, and pour over them a custard made of four eggs and two cups of milk, sweetened and seasoned to taste. From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 254. | |
| Rumford Complete Cook Book (1908) | Apple Custard Pie |
3 large tart apples. U pint milk. M cup sugar. Nutmegor cinnamon to taste. core and stew the apples with just enough water to prevent burning, rub through a sieve, and ... From Rumford Complete Cook Book, 1908, page 127. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Apple Custard Pie |
Stew six large mealy apples, sweeten and flavor to taste. Take three eggs and separate the whites and yolks. Beat the yolks until light and add to the cooked apples. ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 248. | |
| Home Candy Making (1889) | Apple Drops |
Pare and core two tart apples, cut them into thin slices, put them into a saucepan with a gill of cider, and stew until reduced to a paste, then press through a sieve. ... From Home Candy Making, 1889, page 62. | |
| The Kansas Home Cook-Book (1874) | Apple Dumpling |
Roll your paste into bits, like biscuit dough, only thinner. Put into each piece an Make them perfectly smooth and round; flour the surface slightly; tie securely in a ... From The Kansas Home Cook-Book, 1874, page 215. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Apple Dumpling |
4 cups sliced apples few gratings lemon rind Mix and sift dry ingredients except sugar. Add milk. Fill a buttered pudding dish with apples, add sugar and ' lemon rind, ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 250. | |
| Directions for Cookery, in Its Various Branches (1837) | Apple Dumplings |
Take large fine juicy apples. Pare them, and extract the cores without dividing the apple. Fill each hole with brown sugar, and some chips of lemon-peel. Also squeeze in ... From Directions for Cookery, in Its Various Branches, 1837, page 309. | |
| The Kansas Home Cook-Book (1874) | Apple Dumplings |
One dozen tart apples, paste as for raised one water, one cup tablespoons butter, pour water, sugar and butter over them in your pudding dish, and bake three quarters of ... From The Kansas Home Cook-Book, 1874, page 210. | |
| Housekeeping in Old Virginia (1879) | Apple Dumplings |
Three pints of flour, one and one-half pint of milk, one large tablespoonful of butter, one egg. As many apples (chopped fine) as the batter will take. Boil two hours in ... From Housekeeping in Old Virginia, 1879, page 381. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Apple Dumplings |
No. 1 quart of flour 2 heaping teaspoonfuls butter or lard of baking-powder YZ pint of milk Pare the apples and take out the cores with a corer. Put the pot over the ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 440. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Apple Dumplings |
No. 2 ^ cup of milk and the when done, drain off every drop of water, and stand them on fire to dry, then mash and beat them light; add the salt, butter, and milk, and ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 440. | |
| The Woman Suffrage Cook Book (1886) | Apple Dumplings |
Two cups sifted flour, two tablespoonfuls lard, one table spoonful baking powder, half teasponful salt. Peel and core six fair tart apples. 1111 the holes with sugar, ... From The Woman Suffrage Cook Book, 1886, page 69. | |
| The White House Cook Book (1887) | Apple Dumplings |
MAKE a rich biscuit dough, the same as soda or baking-powder biscuit, only adding a little more shortening. Take a piece of dough out on the molding-board, roll out ... From The White House Cook Book, 1887, page 422. | |
| The New England Cook Book (1905) | Apple Meringue Pie.—Stew and sweeten |
ripe, juicy apples. Mash smooth, and season with nutmeg. Fill the crust, and bake until just Spread over the apple a thick meringue, made by whipping to a stiff froth ... From The New England Cook Book, 1905, page 185. | |
| Aunt Babette's Cook Book (1889) | Apple Meringue Pies |
Line a deep pie-plate with a rich pie-crust, grate four or five large apples, add the grated peel of a lemon and sweeten to taste, you may add a few pounded almonds (not ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 249. | |
| Common Sense in the Household (1871) | Apple Meringue Pies. ^ |
Stew and sweeten ripe, juicy apples, when you have pared and sliced them. Mash smooth, and If yon like the flavor, stew some lemon-peel with the apple, and remove when ... From Common Sense in the Household, 1871, page 358. | |
| The Good Housekeeper (1841) | Apple Pie |
Apples of a pleasant sour and fully ripe make the best pies—pare, core and slice them, line a deep buttered dish with paste, lay in the apples, strewing in moist brown ... From The Good Housekeeper, 1841, page 84. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Apple Pie |
In the fall of the year, when apples are very juicy, they make nice pies without stewing. Cut them thin, line a deep plate with crust, put in a layer of apple, some good ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 96. | |
| Common Sense in the Household (1871) | Apple Pie |
{JV^o. 1). *J* Pare, core, and slice ripe, tart winter apples—Pippins, Greenings, or Baldwins—line your dish with a good crust, put in a layer of fruit, then sprinkle ... From Common Sense in the Household, 1871, page 357. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Apple Pie |
Line pan with crust; pare and quarter three or four nice tart apples and spread on crust, sprinkle with two tablespoons sugar and small bits of butter; mix one ... From Buckeye Cookery and Practical Housekeeping, 1877, page 188. | |
| Housekeeping in Old Virginia (1879) | Apple Pie |
Put a crust in the bottom of a dish. Put on it a layer of ripe apples, pared, cored, and sliced thin, then a layer of powdered sugar. Do this alternately, till the dish ... From Housekeeping in Old Virginia, 1879, page 417. | |
| Housekeeping in Old Virginia (1879) | Apple Pie |
Pare and stew the apples till thoroughly done and quite dry. Pub through a colander and sweeten with powdered sugar. When cool add the whites of eggs — three eggs to a ... From Housekeeping in Old Virginia, 1879, page 417. | |
| Housekeeping in Old Virginia (1879) | Apple Pie |
Pare and slice the apples. Make a Kttle thick syrup of white sugar, into which throw a few cIoycs, allspice, or mace, as you prefer. In this syrup, scald a few apples at ... From Housekeeping in Old Virginia, 1879, page 418. | |
| The Creole Cookery Book (1885) | Apple Pie |
_ To 4 1b. of apples, well boiled and pounded, add, while warm, + lb. of butter beaten to a cream; to this add 6 eggs, the whites well beaten, 4 lb. of powdered sugar, ... From The Creole Cookery Book, 1885, page 210. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Apple Pie |
3 large greenings or other tart apples 2 tablespoonfuls of water slice the apples. Line a tin pie dish with good,; it the apples, strew over the; add water, butter cut ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 389. | |
| The International Cook Book (1906) | Apple Pie |
1432. CRABS, MANHATTAN Hash up together six sound shallots, half a green pepper, the red part of a small carrot, a half bean garlic, two branches parsley, one branch ... From The International Cook Book, 1906, page 439. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Apple Pie |
Quarter and pare eight apples. Cut the quarters in two and fill a deep pie plate. If the apples are quite sour use two-thirds of a cup of granulated sugar; if only ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 248. | |
| Fifty-Two Sunday Dinners (1913) | Apple Pie |
5 tart apples.: Y teaspoon salt. ¥ cup sugar. 14 tablespoons butter. 4 teaspoon nutmeg. 1 tablespoon lemon juice. Grated rind 14 lemon. Process: Line a pie pan with ... From Fifty-Two Sunday Dinners, 1913, page 128. | |
| Aunt Sammy's Radio Recipes (1927) | Apple Pie |
4 to 6 tart cooking apples. J^i teaspoon salt. Core and pare the apples and cut in slices or circles. Line a deep pie tin with pastry and pack the apples carefully so ... From Aunt Sammy's Radio Recipes, 1927, page 67. | |
| The Boston Cooking-School Cook Book (1896) | Apple Pie I |
4 or 5 sour apples ^ teaspoon salt }^ cup sugar 1 teaspoon butter ^ teaspoon grated nutmeg 1 teaspoon lemon juice Few gratings lemon rind Line pie plate with paste. ... From The Boston Cooking-School Cook Book, 1896, page 541. | |
| The Boston Cooking-School Cook Book (1896) | Apple Pie II |
Use same ingredients as for Apple Pie I. Place in small earthen baking-dish and add hot water to prevent apples from burning. Cover closely, and bake three hours in very ... From The Boston Cooking-School Cook Book, 1896, page 541. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Apple Pie with Pineapple |
Bake an apple pie in the usual way, but without sweetening. While it is baking take three tablespoons of grated pineapple, one tablespoon of water, three ■df sugar, and ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 250. | |
| Mrs. Hale's New Cook Book (1857) | Apple Pie {English),—Pare, core, and |
cut into quarters, 8 • or 10 russet or other good baking apples; and as • close together as you can, in a pie-dish, sprinkling among the I apples, 4 cloves, 4 oz. of ... From Mrs. Hale's New Cook Book, 1857, page 313. | |
| Mrs. Owen's Illinois Cook Book (1871) | Apple Pies |
It takes the best 'cooking apples to make good pies: these that are tart and will cook well. Stew or steam them till done, adding sugar and flour, with nutmeg or From Mrs. Owen's Illinois Cook Book, 1871, page 159. | |
| La Cuisine Creole (1885) | Apple Pot Pie |
First, the pastry: Rub into a pint of flour a heaping spoonful of lard. Strew in a little salt, and work it until the mass becomes numberless little globules and balls. ... From La Cuisine Creole, 1885, page 216. | |
| The International Cook Book (1906) | Apple Puffs |
486. BOILED EGGS Carefully drop twelve fresh eggs in boiling water and boil for three minutes. Lift them up with a skimmer, place on a hot dish with a folded napkin and ... From The International Cook Book, 1906, page 154. | |
| Rumford Complete Cook Book (1908) | Apple Puffs |
1 egg. and baking powder; add the the peeled, cored and chopped; mix to a rather stiff batter with the egg and milk. Drop by spoonfuls into hot fat and cook till the ... From Rumford Complete Cook Book, 1908, page 117. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Apple Slump |
y2 pint of milk or water 1 quart of flour 6 large tart apples Sift the flour, add one teaspoonful of salt, and rub into it the butter; add the baking-powder and then the ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 446. | |
| Buckeye Cookery and Practical Housekeeping (1877) | APPLE Snow |
Pare, core and bring to boil in as little water as possible six tart apples, cool and strain, beat well and add the well-whipped whites of three eggs, sweeten to taste ... From Buckeye Cookery and Practical Housekeeping, 1877, page 92. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Apple Snow |
8 large tart apples. 16 cup powdered sugar. -« 8 eggs (whites). Mg cup jelly. Stew or steam the apples (cored and quartered, but not pared), drain, and then rub them ... From Mrs. Lincoln's Boston Cook Book, 1884, page 371. | |
| The Dixie Cook-Book (1883) | APPLE Syow |
Pare, core and bring to boil in as little water as possible six tart apple cool, strain, boat well, and add the woll-whippec whites of three eggs, sweeten to taste, beat ... From The Dixie Cook-Book, 1883, page 111. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Apple Tart |
Pare, quarter and core any kind of tart apples. Line pie dishes with plain paste; then put in a layer of the quarters, sprinkle with two tablespoon fuls of sugar and a ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 390. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Apple Tarts |
Pare, quarter, core, and boil in a half tea-cup of water until very soft, ten large tart apples; beat till very smooth, then add the yolks of six eggs or three whole ... From Buckeye Cookery and Practical Housekeeping, 1877, page 197. | |
| The Dixie Cook-Book (1883) | AppLe Tarts |
Pare, quarter, core, and boil in a half tea-cup of water until very soft, ten large tart apples; Leat till very smooth, then add the yolks of six eggs or three whole ... From The Dixie Cook-Book, 1883, page 227. | |
| The White House Cook Book (1887) | Apple Tarts |
PARE, quarter, core and boil in half a cupful of water, until quite soft, ten large, tart apples; beat until very smooth and add the yolks of six eggs, or three whole ... From The White House Cook Book, 1887, page 376. | |
| Aunt Babette's Cook Book (1889) | Apple Torte Pie |
Grate about two cups of stale rye oread, mix it with a little sugar and cinnamon and grated lemon peel. Butter a deep pie-plate (must be well greased), and line it with ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 248. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Apple Water |
1 large juicy apple Wash, pare, core, and cut apple into pieces; add water and simmer until tender; strain, add sugar to water, cook five minutes, chill, and serve. If ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 370. | |
| Presbyterian Cook Book (1873) | Apple Water, Etc |
Eoast two nice, tart apples; mash and pour over them one pint of water, or slice raw apples and pour boiling water over Tamarinds, currant or grape jellies, cranberries ... From Presbyterian Cook Book, 1873, page 157. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Apple-butter Custard Pie |
Beat together four eggs, one tea-cup apple-butter, one of sugar, one level table-spoon allspice, add one quart sweet milk and pinch of salt; bake in three pies with an ... From Buckeye Cookery and Practical Housekeeping, 1877, page 331. | |
| The International Cook Book (1906) | Apple-Jam Pie |
2353. APPLEJAM PIE Peel and core six medium apples, cut them in halves then finely slice and place them in a bowl with an ounce of sugar and half teaspoon vanilla ... From The International Cook Book, 1906, page 725. | |
| Gulf City Cook Book (1878) | Apple-pie |
core, and stew the until transparent; pass through a sieve; sweeten to taste; add one cup of cream; fla pies. vor with lemon; bake in puff-paste; have ready the whites ... From Gulf City Cook Book, 1878, page 156. | |
| The White House Cook Book (1887) | Apple-puff Pudding |
PUT half a pound of flour into a basin, sprinkle in a little salt, stir in gradually a pint of milk; when quite smooth add three eggs; butter a pie-dish, pour in the ... From The White House Cook Book, 1887, page 427. | |
| The International Cook Book (1906) | Apples, Richelieu |
298. BEEF POT PIE Cut into one-inch squares two pounds raw rump of beef. Peel six small white onions, two medium-sized potatoes, cut same as the beef. WEDNESDAY, SECOND ... From The International Cook Book, 1906, page 102. | |
| The National Cookery Book (1876) | Appple Dumplings |
MAKE a paste of about two pounds of flour to three quarters ot a pound ot butter, or butte r and lard mixed, adding a litt f salt. Pare and core as many fine, large ... From The National Cookery Book, 1876, page 231. | |
| Fifty-Two Sunday Dinners (1913) | Apricot Dumplings |
2 cups flour. 1 tablespoon Cottolene. 4 teaspoon salt. 1 cup thick cream. 4 teaspoons baking powder. Apricots. Process: Mix and sift flour, salt and baking powder, rub ... From Fifty-Two Sunday Dinners, 1913, page 165. | |
| The White House Cook Book (1887) | Apricot Meringue Pie |
A CANNED apricot meringue pie is made by cutting the apricots fine and mixing them with half a cup of sugar and the beaten yolk of an egg; fill the crust and bake. Take ... From The White House Cook Book, 1887, page 364. | |
| Manual for Army Cooks (1896) | Artillery Pie |
8 pounds bread. 4 dozen apples. 1 pound suet. 2 pounds sugar. Melt the suet in a frying pan, cut the bread into slices one-quarter of an inch in thickness, dtip each ... From Manual for Army Cooks, 1896, page 172. | |
| Buckeye Cookery and Practical Housekeeping (1877) | AtMonD Tarts |
Beat to a cream the yolks of three eggs and quarter of a pound of sugar, add half a pound ‘of shelled almonds pounded slightly, put in tart-tins lined with puff-paste, ... From Buckeye Cookery and Practical Housekeeping, 1877, page 198. | |
| The Dixie Cook-Book (1883) | Aunty PHetps’ Pre Crust |
To one pint of sifted flour, add one even tea-spoon baking powder, and sweet cream enough to wet the flour, leaving crust a little stiff. This is enough for two pies. From The Dixie Cook-Book, 1883, page 216. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Aunty Pueirs’ Pre Crust |
To one pint of sifted flour, add one even tea-spoon baking powder, and sweet cream enough to wet the flour, leaving crust a little stiff. This is enough for two pies. From Buckeye Cookery and Practical Housekeeping, 1877, page 186. | |
| Housekeeping in Old Virginia (1879) | Backbone Pie |
Take the smallest end of the backbone, cut in pieces two or three inches long; put in water and boil until done. Make nice rich pastry as for chicken pie; line the sides ... From Housekeeping in Old Virginia, 1879, page 128. | |
| Aunt Babette's Cook Book (1889) | Baieische Dampfnudeln |
(No. 2.) Make the dough just as you would in the above receipt, adding a tablespoonful of butter, and after they have risen steam instead of baking them. If you have no ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 232. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Bake in |
a quick oven for thirty minutes, or until the paste Put two tablespoonfuls of butter in the pan in which they were roasted, the fire until a nice brown, then add two of ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 224. | |
| The Kansas Home Cook-Book (1874) | Baked Apple Dumpling |
Mrs. P. Pare the apples and cut them as as you would for mince meat; mix your dough as for biscuit and as for boiled dumplings; put in your apples and place them in a ... From The Kansas Home Cook-Book, 1874, page 209. | |
| The Creole Cookery Book (1885) | Baked Apple Dumpling |
Large sized cooking apples, pare and core, (be careful not to make holes through); enclose each in the usual pie paste; place in a pan, fill apples with a little nutmeg, ... From The Creole Cookery Book, 1885, page 211. | |
| Presbyterian Cook Book (1873) | Baked Apple Dumplings |
Pare, quarter and core the apples; put one tablespoonful of baking powder in one quart of flour; one teacivpful of butter. Mix with milk stiffer than for biscuits; roll ... From Presbyterian Cook Book, 1873, page 63. | |
| La Cuisine Creole (1885) | Baked Apple Dumplings |
Make a nice pie crust, raised with yeast, or not, as you desire; divide it into six parts, and roll each part thin; have ready six good-sized tart apples, pared and ... From La Cuisine Creole, 1885, page 214. | |
| Aunt Babette's Cook Book (1889) | Baked Apple Dumplings |
TAKE one quart of flour and two tablespoonfuls of butter and rub the butter into the flour with your hands till it looks like sand. Add two heaping teaspoonf uls of ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 231. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Baked Apple Dumplings |
One cup of butter and lard mixed, one quart of flour, salt to taste, three tea¬ spoons of baking powder. Mix with milk. Pare and core apples. Roll out dough to cover ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 174. | |
| Common Sense in the Household (1871) | Baked Apple Dumplings. ^ |
1 quart flour. 2 tablespoonfuls lard—or half butter is better. 2 cups of milk. " cream-tartar sifted into the dry flour. Chop the shox'tening into the flour after you ... From Common Sense in the Household, 1871, page 388. | |
| Gulf City Cook Book (1878) | Baked Apple-dumplings |
Pare, quarter, and core eight or ten apples; roll out pieces of paste the size of a common saucer; place an apple upon each piece, and close the edges of the paste ... From Gulf City Cook Book, 1878, page 155. | |
| The White House Cook Book (1887) | Baked Apples |
GET nice fruit, a little tart and juicy, but not sour; clean them nicely, and bake in a moderate oven— regulated so as to have them done in about an hour; when the skin ... From The White House Cook Book, 1887, page 557. | |
| Fifty-Two Sunday Dinners (1913) | Baked Apples |
Wipe and core eight tart apples; arrange them in a granite dripping pan. Fill cavities with sugar and drop one-fourth teaspoon butter on top of each, sprinkle with ... From Fifty-Two Sunday Dinners, 1913, page 164. | |
| Fifty-Two Sunday Dinners (1913) | Baked Apples Stuffed with Figs |
Select fine-flavored, tart apples, wipe, core and pare. Fill cavities with washed figs cut in pieces. Bake until tender in a hot oven, basting with hot sugar syrup. ... From Fifty-Two Sunday Dinners, 1913, page 142. | |
| Common Sense in the Household (1871) | Baked Macakoni. >^ |
Break half a pound of pipe macaroni in pieces an inch long, and put a saucepan of boiling water Stew gently twenty minutes. It shovild be but not broken or split. Drain ... From Common Sense in the Household, 1871, page 251. | |
| Common Sense in the Household (1871) | Baked Musheooms |
fresh ones,—the size is not very important,—cut off nearly all the stalks, and wipe off the skin with wet flannel. Arrange neatly in a pie-dish, pepper and sprinkle a ... From Common Sense in the Household, 1871, page 246. | |
| Housekeeping in Old Virginia (1879) | Baked Peach Dumplings |
Make up one quart of flour as for soda biscuit. Roll like pastry, putting on bits of lard or butter several times. Make out the dough like biscuit, roll thin and on each ... From Housekeeping in Old Virginia, 1879, page 383. | |
| Buckeye Cookery and Practical Housekeeping (1877) | BakeD PEaRs |
Bake washed, unpeeled pears in pan with only a tea-spoon or two of water; sprinkle with the sugar, and serve with their own syrup. Baxep PIe-PLANT. - Cut in pieces about ... From Buckeye Cookery and Practical Housekeeping, 1877, page 141. | |
| The Woman Suffrage Cook Book (1886) | Baked Pie-Plant |
Cut two pounds of pie-plant into a pudding-dish, sprinkle over it half a cupful of sugar and. two tablespoonfuls of flour, or what is better, half a cupful of rolled ... From The Woman Suffrage Cook Book, 1886, page 70. | |
| The Picayune Creole Cook Book (1901) | Baked Puddings and Dumplings |
Des Poudings et des Echaudés au Four In baked puddings this invariable rule must be observed—the whites and the yolks of the eggs must be beaten separately, if you would ... From The Picayune Creole Cook Book, 1901, page 273. | |
| The Dixie Cook-Book (1883) | Bakep APPLES |
Cut out the blossoms and stems of tart app/es, in the stem end put some sugar; bake till soft; serve either warm or cold. Sweet apples require a longer time for baking ... From The Dixie Cook-Book, 1883, page 165. | |
| The White House Cook Book (1887) | Bakers' Custard Pie |
BEAT up the yolks of three eggs to a cream. Stir thoroughly a tablespoonf ul of sifted flour into three tablespoonf uls of sugar; this separates the particles of flour ... From The White House Cook Book, 1887, page 362. | |
| The International Cook Book (1906) | Banana Cakes |
2789. MUTTON AND HAM POT PIE Cut one and a half pounds raw lean leg of mutton and half pound raw lean ham into one-inch piecesThoroughly heat two ounces melted lard in a ... From The International Cook Book, 1906, page 877. | |
| The International Cook Book (1906) | Banana Meringue Pie |
2524. CLAM BROTH WITH RICE Open twelve large, fresh clams and place in a saucepan with all their liquor, three pints cold water and four branches celery. Place on the ... From The International Cook Book, 1906, page 786. | |
| The Boston Cooking-School Cook Book (1896) | Banbury Tarts |
1 cup raisins 1 egg 1 cup sugar 1 cracker Juice and grated rind 1 lemon STONE and chop raisins, add sugar, egg slightly beaten, cracker finely rolled, and lemon juice ... From The Boston Cooking-School Cook Book, 1896, page 551. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Banbury Tarts |
Make tarts and fill with the following cooked mixture: mix for filling, one cup seeded and chopped raisins, one cup sugar, three tablespoons cracker crumbs, one egg, one ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 275. | |
| The Kansas Home Cook-Book (1874) | Bartlett, Wyandotte |
eggs, one cup of flour, one-third cup of water, one teaspoon of baking powder; beat the whites and yolks separate, mix all and in rather a quick tin pie plates. Any ... From The Kansas Home Cook-Book, 1874, page 179. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Baxep A |
Cut out the blossom and stem, in place in dish with a small quantity © sour the juice will be sufficient; bake t or cold. For an extra nice dish, pare and op pan, put ... From Buckeye Cookery and Practical Housekeeping, 1877, page 140. | |
| The Dixie Cook-Book (1883) | Baxkep Pie |
Take a pig about six weeks old, nicely prepared, score in squares, and rub lard all over it; make a dressing of two quarts of corn meal salted as if for bread, and mix ... From The Dixie Cook-Book, 1883, page 206. | |
| Directions for Cookery, in Its Various Branches (1837) | Beat the |
whites only, of twelve eggs, till they stand alone on the rods; and then stir the grated cocoa-nut and the beaten w^hite of egg alternately into the butter and sugar; ... From Directions for Cookery, in Its Various Branches, 1837, page 289. | |
| The Appledore Cook Book (1872) | Beat the |
whites of the eggs to a froth with six tablespoons of sugar. Spread this over the pies; set in the oven again and bake a light browti. « From The Appledore Cook Book, 1872, page 210. | |
| The Creole Cookery Book (1885) | Beefsteak Pie |
Butter a deep dish, spread a thin paste over the bottom, sides and edges. Cut away from the beef all the bone, fat and gristle; cut the beef in thin pieces the size of ... From The Creole Cookery Book, 1885, page 87. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Beefsteak Pie |
1 quart of cold cooked meat, cut into dice 2 slices of bacon, cut into small pieces 6 medium-sized potatoes, cut into dice Line a baking-dish with parboil them ten Put a ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 113. | |
| The White House Cook Book (1887) | Beefsteak Pie |
CUT up rump or flank steak into strips two inches long and about an inch wide. Stew them with the bone, in just enough water to cover them, until partly cooked; have ... From The White House Cook Book, 1887, page 137. | |
| Common Sense in the Household (1871) | Belle's Dumplings |
1 qxxart prepared flour. 2^ tablespoonfuls lard and butter mixed. 2 cups of milk, or enough to make a soft dough. From Common Sense in the Household, 1871, page 406. | |
| Mrs. Owen's Illinois Cook Book (1871) | Belleflower Apple Pie |
Make a nice crust; put it in your pie plate; peel nice belleflower apples, slice them the round way of the apple, take out the core, take the and lay in your crust; put ... From Mrs. Owen's Illinois Cook Book, 1871, page 160. | |
| The Appledore Cook Book (1872) | Berry Pies |
Line the plates, and fill as full as you can with berries, and dredge on about half a spoonful of flour, and two spoonfuls of sugar, and two of water; cover as directed ... From The Appledore Cook Book, 1872, page 115. | |
| The White House Cook Book (1887) | Berry Tarts |
LINE small pie-tins with pie crust and bake. Just before ready to use, fill the tarts with strawberries, blackberries, raspberries, or whatever berries are in season. ... From The White House Cook Book, 1887, page 375. | |
| The Dixie Cook-Book (1883) | Biack Caps |
Pare and core tart apples with apple-corer, fill the center with sugar, stick four cloves in the top of each, aud bake in deep pieplates, with a little water. From The Dixie Cook-Book, 1883, page 166. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Bird Roaster |
An ice cream freezer is a great luxury in a family, and will soon do away that unhealthy dish—pie. No matter how small the family, nothing less than a gallon freezer ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 73. | |
| Gulf City Cook Book (1878) | Bird-pie |
Take about eight doves, and make a stuffing of bread and Stuff each bird, then put a stew-pan about a table-spoonful of lard, and a dessert-spoonful of flour; brown ... From Gulf City Cook Book, 1878, page 57. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Blackberry or Whortleberry Pie |
Line a deep plate with paste, fill it half full with berries, and add half a cup of sugar, a small piece, of butter, and a little cinnamon; fill up the plate with ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 100. | |
| Housekeeping in Old Virginia (1879) | Blackberry Pie |
Pick the berries, but do not wash them. Stew slightly, sweeten, pour into a pie plate, lined with paste. Grate in a little nutmeg, dredge with flour, put on a top crust and bake. From Housekeeping in Old Virginia, 1879, page 418. | |
| The Boston Cooking-School Cook Book (1896) | Blackberry Pie |
Pick over and wash one and one-half cups berries. Stew until soft with enough water to prevent burning. Add sugar to taste, and one-eighth teaspoon salt. Line plate with ... From The Boston Cooking-School Cook Book, 1896, page 541. | |
| Fifty-Two Sunday Dinners (1913) | Blackberry Roly-poly |
2 cups blackberries. Y teaspoon salt. Y{ cup water. 4 tablespoons Cottolene. 1 cup sugar. Yolk 1 egg. Y{ teaspoon salt. White 1 egg slightly beaten. 2 cups pastry flour. ... From Fifty-Two Sunday Dinners, 1913, page 116. | |
| The Boston Cooking-School Cook Book (1896) | Blueberry Pie |
2}4 cups berries % cup sugar Flour % teaspoon salt Line a deep plate with Plain Paste, fill with berries slightly dredged with flour; sprinkle with sugar and salt, ... From The Boston Cooking-School Cook Book, 1896, page 542. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Blueberry Pie |
Line a deep perforated tin with Plain or Chopped Paste; brush with water or white of egg. Fill with floured blue-; add sugar, butter, salt and vinegar. Allow one cup of ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 269. | |
| Fifty-Two Sunday Dinners (1913) | Blueberry Pie |
Line a deep, perforated pie tin with Plain Paste; brush over with white of egg slightly beaten. Fill with three cups blueberries mixed with one cup sugar, two ... From Fifty-Two Sunday Dinners, 1913, page 103. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Blueberry Puffs |
Use for Snow Puffs and surrounded by a sauce made by cooking two cups blueberries and one cup sugar together twenty minutes. From Lowney's Cook Book, Illustrated in Colors, 1907, page 256. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | Boil Irish |
or sweet till very soft. them up, peel and mash them To one quarter of a pound of potatoes put a quart of ounces of butter, melted; five eggs, a glass of wine, and one ... From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 85. | |
| Gulf City Cook Book (1878) | Boil the |
rest of the milk; beat the eggs, add the sugar and corn-starch to them, and so soon as the milk boils pour in the mixture gradually, all the smooth and Drop in a ... From Gulf City Cook Book, 1878, page 142. | |
| The White House Cook Book (1887) | Boiled Apple Dumplings |
THE same recipe as the above, with the exception that they are put into a small coarse cloth well floured after being dipped in hot water. Each cloth to be tied ... From The White House Cook Book, 1887, page 422. | |
| The Picayune Creole Cook Book (1901) | Boiled Dumplings |
Echaudés 4 VAnglatse. 8 Large, Fine, Rosy Apples. Sauce. Prepare a Plain Paste (see recipe), and cut into squares, and put in the center of each a fine, juicy apple, ... From The Picayune Creole Cook Book, 1901, page 271. | |
| Rumford Complete Cook Book (1908) | Boiled Fruit Dumplings |
Make a dough by the rule previously given for Rumford Dumplings, roll as directed, and cut into squares of about inches. Put a spoonful of berries, plums or a small ... From Rumford Complete Cook Book, 1908, page 131. | |
| The Dixie Cook-Book (1883) | Borrtep Crper |
Take good sweet cider (if a tart flavor is wished, iet it just begin to ferment), put on stove, skim thoroughly (as the great secret is to remove all pumice from the ... From The Dixie Cook-Book, 1883, page 147. | |
| The White House Cook Book (1887) | Boston Cream Pie |
Cream Part.— "Put on a pint of milk to boil. Break two eggs into a dish and add one cup of sugar and half a cup of flour previously mixed after beating well, stir it ... From The White House Cook Book, 1887, page 363. | |
| The International Cook Book (1906) | Boston Cream Pie |
1619. LOBSTER CROQUETTES, SAUCE ITALIENNE Prepare a lobster forcemeat (No. 201). Divide forcemeat in six equal parts and roll out on a lightly floured table to nice ... From The International Cook Book, 1906, page 493. | |
| The Cook's Own Book (1832) | Brawn, to Bake |
Take raw lean brawn, and the same quantity of fat bacon, mince them small, then pound them in a stone mortar, with a handful of ~au> j ed salt, pepper and ginger, add ... From The Cook's Own Book, 1832, page 70. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Breakfast Puffs |
may be made by taking up a little dough, pulling out to thickness of doughnuts, cut two and one-half inches in length, drop in boiling lard, and fry like doughnuts; to ... From Buckeye Cookery and Practical Housekeeping, 1877, page 332. | |
| Gulf City Cook Book (1878) | Breakfast Puffs |
Take one pint of milk, one pint of flour, two eggs, a lump of butter the size of an egg, and a little salt; place the flour in a bowl; put the butter in the center of ... From Gulf City Cook Book, 1878, page 119. | |
| Housekeeping in Old Virginia (1879) | Breakfast Puffs |
One tumbler of flour, one tumbler of milk, and one egg. Beat the yolk and milk together, then add the flour, and lastly the white of the egg. Bake a few minutes in a hot oven. — From Housekeeping in Old Virginia, 1879, page 54. | |
| The White House Cook Book (1887) | Breakfast Puffs |
Two CUPS of sour milk, one teaspoonful of soda, one teaspoonful of salt, one egg and flour enough to roll out like biscuit dough. Cut into narrow strips an inch wide and ... From The White House Cook Book, 1887, page 300. | |
| The Boston Cooking-School Cook Book (1896) | Breakfast Puffs |
1 cup flour 1^ cup milk ^ cup water Mix milk and water; add gradually to flour, and beat with egg-beater until very light. Bake same as Pop-overs. From The Boston Cooking-School Cook Book, 1896, page 113. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Breakfast Puffs |
Boil a pint of milk with a quarter of a pound of butter. Stir in three-quarters of a pound of flour and let cool. Beat the whites and yolks of five eggs sepa¬ rately and ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 38. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Breakfast Puffs, or Pop-overs |
1 cup flour. 1 egg, yolk and white beaten sep1 saltspoonful salt.. ’ arately. 1 cup milk. Mix.-the salt with the flour; add part of the milk slowly, ‘until a smooth ... From Mrs. Lincoln's Boston Cook Book, 1884, page 118. | |
| Ryzon Baking Book (1916) | Bring the |
two ends together so as to form a ring, and make them overlap, pressing them Then gather one of the sides together so as to form a bottom for the pie. Stand it up and ... From Ryzon Baking Book, 1916, page 75. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Burrersi« Pre |
Beat together a heaping cup sugar and four eggs; add half cup butter, beat thoroughly, and add one and a half pints buttermilk; line the pie-tins with crust, slice an ... From Buckeye Cookery and Practical Housekeeping, 1877, page 190. | |
| The Cook's Own Book (1832) | Butter-milk |
two qnaris of new milk with one of butter-milk; oil' the \\liey, and mix the curd the grated crumb of a lwo|K-miy the grated peel of a lemon, nearly a whole nutmeg ... From The Cook's Own Book, 1832, page 205. | |
| Larkin Housewives' Cook Book (1915) | Buttermilk Pie |
Mix five tablespoons flour with one-half cup buttermilk until smooth. Beat two mixed, add three-fourths cup sugar and four tablespoons butter, add one and one-half cups ... From Larkin Housewives' Cook Book, 1915, page 106. | |
| La Cuisine Creole (1885) | Buttermilk Pie-crust-very Wholesome |
Take a pint of buttermilk, add one large teacupful of lard, one teaspoonful of salt, and a teaspoonful of soda, and flour enough to form a soft dough. Mix the lard and ... From La Cuisine Creole, 1885, page 196. | |
| Aunt Sammy's Radio Recipes (1927) | Butterscotch Cream Pie |
1 pint hot milk. IH tablespoons butter. cup cold milk. * 5i cup brown sugar. Blend the flour and salt with the cold milk, add to the hot milk, and cook in the double ... From Aunt Sammy's Radio Recipes, 1927, page 67. | |
| Ryzon Baking Book (1916) | By Carine Carruthers, Seattle, Wash |
3 cupfuls (12 ounces) pastry flour. level tablespoonful cornstarch. Ice water to mix. 1 can artichoke bottoms. 2 tablespoonfuls lemon juice. (2 ounces) melted butter. ... From Ryzon Baking Book, 1916, page 77. | |
| Ryzon Baking Book (1916) | By Mrs. Geo. Medler, Chevey Chase, Md |
6 to 8 medium-sized apples. ^ cupful {}4 pound) sugar. level teaspoonfuls cinnamon. level tablespoonful {yi ounce) butter. 3 tablespoonfuls cold water. Line a deep pie ... From Ryzon Baking Book, 1916, page 65. | |
| The Kansas Home Cook-Book (1874) | C. H. Crane, Osawattomie |
Beat together four eggs, four large spoons sugar, one small spoon flour, one of butter, a pinch of to Add water enough to a pie pan; bake immediately in one crust. From The Kansas Home Cook-Book, 1874, page 181. | |
| Mrs. Owen's Illinois Cook Book (1871) | Calf's Head Pie |
Boil the head an hour and a half, or even longer; put it into cold water, pepper, salt, and add a part of a red pepper pod while boiling, remove the meat from the bones. ... From Mrs. Owen's Illinois Cook Book, 1871, page 76. | |
| The Southern Cookbook (1912) | Calf's Head Pie |
Stew a knuckle of veal till fit for eating, with two onions, a few isinglass shavings, a bunch of herbs, a blade of mace, and a few pepper-corns, in two quarts or less water. From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 156. | |
| Modern American Drinks (1895) | California Sherry Cobbler |
Two tablespoonfuls fine sugar in a mixing-glass with a little water, the juice of one orange, two jiggers California sherry; fill the glass with ice, shake well, put all ... From Modern American Drinks, 1895, page 30. | |
| Modern American Drinks (1895) | California Wine Cobbler |
Dissolve two tablespoonfuls fine sugar with a little water in a mixing-glass. Add the juice of one orange, two jiggers California wine; three-fourths ice, Serve in a ... From Modern American Drinks, 1895, page 30. | |
| The National Cookery Book (1876) | Candied Peaches |
To four pounds of peaches, cut in quarters, add one pound of sugar. Simmer them in very little water until a straw can pierce them. Take them from the kettle with a ... From The National Cookery Book, 1876, page 319. | |
| The White House Cook Book (1887) | Cannelons, or Fried Puffs |
HALF a pound of puff paste, apricot or any kind of preserve that may be preferred, hot lard. Cannelons, which are made of puff paste rolled very thin, with jam enclosed, ... From The White House Cook Book, 1887, page 294. | |
| The Dixie Cook-Book (1883) | Cannep Pie Puant |
Cut the pie plant in pieces, two inches long, put over a slow fire with its weight in sugar; when sugar is dissolved let it boil slowly until clear, but do not let it ... From The Dixie Cook-Book, 1883, page 128. | |
| Modern American Drinks (1895) | Champagne Cobbler |
Dissolve one lump sugar in a long thin with a little water, add a piece of lemon-peel, a slice of orange, a few lumps ice, champagne; stir. From Modern American Drinks, 1895, page 31. | |
| Daly's Bartenders' Encyclopedia (1903) | Champagne Cobbler |
Use a champagne goblet. pint of wine to two glasses. of seltzer; stir well to dissolve the sugar. slices of pineapple. the glass with shaved ice, stir very slowly, ... From Daly's Bartenders' Encyclopedia, 1903, page 95. | |
| The Boston Cooking-School Cook Book (1896) | Chapter Xxviii |
PASTE for pies should be one-fourth inch thick and rolled a little larger than the plate to allow for shrinking. In dividing paste for pies, allow more for upper than ... From The Boston Cooking-School Cook Book, 1896, page 540. | |
| Mrs. Owen's Illinois Cook Book (1871) | Cheap Lemon Pies |
Take one large lemon, squeeze out the the peel very tine; take Three teacupsful water, One cupful sifted flour, One or two good cooking apples, stewed or grated, and ... From Mrs. Owen's Illinois Cook Book, 1871, page 182. | |
| Common Sense in the Household (1871) | Cherky Pie |
Line the dish with a good crust, and fill with ripe cherries, regulating the quantity of sugar you scatter over tliem by their sweetness. Cover and bake. Eat cold, with ... From Common Sense in the Household, 1871, page 367. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Cherry Pie |
The common red or morella cherries make the best pies. Stone the cherries. Line deep pie dishes with good plain fill them nearly full of stoned cherries, sprinkle over ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 390. | |
| The White House Cook Book (1887) | Cherry Pie |
LINE your pie plate with good crust, fill half full with ripe cherries; sprinkle over them about a cupful of sugar, a teaspoonful of sifted flour, dot a few bits of ... From The White House Cook Book, 1887, page 364. | |
| Aunt Babette's Cook Book (1889) | Cherry Pie |
Line a pie-plate with rich paste, sprinkle cornstarch lightly over the bottom crust and fill with cherries and regulate the quantity of sugar you scatter over them by ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 248. | |
| The International Cook Book (1906) | Cherry Pie |
1478. SOFT SHELL CRABS, CREOLE Prepare and keep hot a Creole sauce (No. 507). Remove the spongy part underneath the side points, tear off the aprons and thoroughly wash ... From The International Cook Book, 1906, page 454. | |
| Fifty-Two Sunday Dinners (1913) | Cherry Pie |
Pick over, stem and pit cherries (there should be two cups when pitted). Heat to boiling point in their own juice, then chill them. Line a perforated pie pan with Rich ... From Fifty-Two Sunday Dinners, 1913, page 84. | |
| Larkin Housewives' Cook Book (1915) | Chess Pie |
Heat one cup milk in a double-boiler, add one-third cup sugar and two teaspoons butter. Mix two tablespoons corn starch, one-half teaspoon each of cinnamon and allspice ... From Larkin Housewives' Cook Book, 1915, page 106. | |
| The Kansas Home Cook-Book (1874) | Chess Pies |
Mrs, N. Word en, The yolks of seven eggs, two cups powdered white sugar, one cup butter, one-fourth teaspoon of ex. bitter almond. From The Kansas Home Cook-Book, 1874, page 181. | |
| Common Sense in the Household (1871) | Chickex Pot-pie |
Line the bottom and sides of a pot with a good rich paste, reserving enough for a top crust and for the square bits to be scattered through the pie. Butter the pot very ... From Common Sense in the Household, 1871, page 91. | |
| The Boston Cooking-School Cook Book (1896) | Chocolate Pie |
2 tablespoons butter % cup milk X cup sugar V/^ cups flour 1 Qgg * 2 teaspoons baking powder Mix and bake same as Cream Fie. Split layers, and spread between and on top ... From The Boston Cooking-School Cook Book, 1896, page 588. | |
| Aunt Sammy's Radio Recipes (1927) | Chocolate Pie |
1 square unsweetened chocolate. tablespoons cornstarch, 1 teaspoon butter, Melt the chocolate over steam and pour into it the scalded milk. Mix the cornstarch and the ... From Aunt Sammy's Radio Recipes, 1927, page 68. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Chocolate Pies |
Make plain cup cake, and bake in Washington-pie having the cake thick enough to split. After splitting, spread one half with a filling made as below, place the top piece ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 263. | |
| Aunt Babette's Cook Book (1889) | Chocolate Puffs |
Beat to a stiff froth the whites of two eggs, stirring into them very gradually two teacups of powdered sugar and two tablespoonfuls of cornstarch, into which you have ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 407. | |
| Aunt Babette's Cook Book (1889) | Chocolate Tart |
Take nine eggs, one-half pound of pulverized sugar, one-half pound of almonds, half cut and grated; half a pound of finest vanilla chocolate, grated; one half pound ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 357. | |
| Common Sense in the Household (1871) | Chocolate Tarts |
4 eggs, whites and yolks. ^ cake of Baker's chocolate, grated. 1 tablespoonfvd corn-starch dissolved in water. « " 2 teaspoonfuls vanilla. t ^ teaspoonful tdnuamon. " ... From Common Sense in the Household, 1871, page 363. | |
| The White House Cook Book (1887) | Chocolate Tarts |
FOUR eggs, whites and yolks, one-half cake of Baker's chocolate, grated, one tablespoonful of cornstarch, dissolved in water, three tablespoonfuls of milk, four of white ... From The White House Cook Book, 1887, page 375. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Chopped Paste |
One quart of pastry flour, two cupfuls of unwashed one teaspoonful of salt, one table-spoonful of sugar, and a scant cupful of ice water. Put the flour, salt, sugar and ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 260. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Cinci, or Rags |
i cup flour. | 3 cup boiling water. 1 saltspoonful salt. 1 egg. Pour the boiling water gradually upon the flour and salt, and stir to a smooth paste; cool, add’ the egg, ... From Mrs. Lincoln's Boston Cook Book, 1884, page 130. | |
| Directions for Cookery, in Its Various Branches (1837) | Cinderellas or German Puffs.—sift |
table-spoonfuls of the finest flour. in a quart of rich milk, half a pound of fresh butter, and set it on the stove, or near the fiire, till it has melted. Beat eight ... From Directions for Cookery, in Its Various Branches, 1837, page 299. | |
| Daly's Bartenders' Encyclopedia (1903) | Claret Cobbler |
1 teaspoonful of sugar dissolved in a i or 2 slices of orange, i or 2 slices of pineapple. 2 wine glasses of claret wine. the ice, dress with fruit; serve with straw. 2 ... From Daly's Bartenders' Encyclopedia, 1903, page 44. | |
| The Cook's Own Book (1832) | Claret Puffs |
Mix together, and sweeten with pounded loaf sugar, a pint of claret, and one of rich let it stand a night, and then whisk it to a froth, which take oft" as it rises, and ... From The Cook's Own Book, 1832, page 98. | |
| Camp Cookery (1910) | Cobbler.—Make |
up as directed under Pie, excepting omit baking powder, and use % pound of mixed butter and lard to 2 From Camp Cookery, 1910, page 159. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Cocoa-nur Tarts |
Dissolve half pound sugar in quarter of a pint water, add half a grated cocoa-nut, let this boil slowly for a few minutes, and when cold, add the well-beaten yolks of ... From Buckeye Cookery and Practical Housekeeping, 1877, page 198. | |
| Common Sense in the Household (1871) | Cocoa-nut Custard Pie |
lb. cocoa-nut, grated, i " powdered sugar. 1 quart milk, unskimmed. 6 eggs beaten to a froth. 2 teaspoonfuls vanilla or rose-water. Boil the milk, take it from the fire, ... From Common Sense in the Household, 1871, page 365. | |
| Common Sense in the Household (1871) | Cocoa-nut Pie |
{JVo. 1). ^- lb. grated cocoa-nut. 1^ " white sugar (powdered). 6 oz. butter. 5 eggs—the whites only. 1 glass white wine. 2 tablespoonfuls rose-water. Cream the butter ... From Common Sense in the Household, 1871, page 364. | |
| Gulf City Cook Book (1878) | Cocoa-nut Pie.—no |
The well-beaten whites of six eggs; cream one fourth of a of butter with six table-spoonfuls of sugar; add one of grated cocoa-nut; in; flavor with a wine-glass of wine ... From Gulf City Cook Book, 1878, page 157. | |
| Gulf City Cook Book (1878) | Cocoa-nut Pie—no |
One cocoa-nut, six eggs, one pound of sugar, two of flour, one ounce; beat the eggs well; add the sugar, flour, and butter; beat all very light, and then add the the ... From Gulf City Cook Book, 1878, page 158. | |
| Larkin Housewives' Cook Book (1915) | Cocoanut Custard Pie |
One pint milk, one cup Larkin Shredded Cocoanut, one-half cup sugar, yolks of three eggs. Beat yolks with sugar and then stir in milk and cocoanut, fill crust even full, ... From Larkin Housewives' Cook Book, 1915, page 106. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | Cocoanut Pie |
Cut off the brown part of the cocoanut, grate the remainder of it. Scald a quart of milk, and turn to the cocoanut, and three crackers pounded Beat eight eggs, with ... From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 86. | |
| The Kansas Home Cook-Book (1874) | Cocoanut Pie |
Cut off the brown part, grate the white and mix with set on the fire, and boil ten To a pound of grated cocoanut, allow a quart of milk, eight eggs, a cracker pounded ... From The Kansas Home Cook-Book, 1874, page 182. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | Cocoanut Pie |
One cocoanut fresh, draw off the milk, then place the nut in a hot oven and let it stay long enough for the shell to pull off; then grate with the nut juice one teacup ... From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 31. | |
| The International Cook Book (1906) | Cocoanut Pie |
1544. BROCHETTE OF LAMB DIABLE", BUCHAN Cut one and a half pounds raw lamb from a leg into inch-square pieces quarter of an inch thick. Season with a teaspoon salt and ... From The International Cook Book, 1906, page 473. | |
| La Cuisine Creole (1885) | Cocoanut Pudding or Pies |
Break a cocoanut and save the milk; peel off the brown skin, then throw each piece into cold water, and let it stay a few minutes to cool; take the pieces out, wipe dry ... From La Cuisine Creole, 1885, page 185. | |
| The Creole Cookery Book (1885) | Cocoanut Tarts |
Take 6 cocoanuts, yolks of 10 eggs, $ lb. of white sugar,. 4 Ib. of butter; season with rose water; put the butter in cold, and bake in a nide puff paste.: From The Creole Cookery Book, 1885, page 211. | |
| The White House Cook Book (1887) | Cocoanut Tarts |
/ TAKE three cocoanuts, the meats grated, the yolks of five eggs, half a cupful of white sugar, season, a wine-glass of milk; put the butter in cold and bake in a nice puff paste. From The White House Cook Book, 1887, page 375. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Coddled Apples |
Pare tart apples of uniform size; remove the cores without breaking the apples. Stand them in the bottom of a porcelain-lined kettle, strew thickly with sugar, cover the ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 530. | |
| Gulf City Cook Book (1878) | Colonnade Puffs |
Put in one quart of milk two well-beaten eggs, with very thin batter and a little salt. Grease the cup thoroughly; put half full, and bake in a quick oven. From Gulf City Cook Book, 1878, page 120. | |
| Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats (1828) | Common Paste for Pies |
A pound and a half of sifted flour. Three quarters of a pound of butter—washed. This will make one large pie, or two small ones. Sift the flour into a pan. Put the ... From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 24. | |
| The Virginia House-Wife (1824) | Common Patties |
Take some veal, fat and lean, and some slices of boiled ham, chop them very fine, and season it with salt, pepper, grated nutmeg, and a small quantity of varsley and ... From The Virginia House-Wife, 1824, page 117. | |
| Aunt Babette's Cook Book (1889) | Compote of Pineapple |
Cut off the rind of a pine core and trim out all the eyes. Cut into desired slices, but not too thin. Set on to boil with half a pound of sugar, and the juice of one or ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 318. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | Confectioner's Pastry |
Sift three quarters of a pound of and mix it with cold water enough to render it sufficiently stiff to roll out, put in one half a lea spoonful of salt, before you put in the From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 81. | |
| Aunt Sammy's Radio Recipes (1927) | Cook for |
1 or 2 minutes over steam. Line a pie tin with pastry and delicately browned. the baked pastr3^ shell and cover with the meringue made by thoroughly beating the egg ... From Aunt Sammy's Radio Recipes, 1927, page 69. | |
| Aunt Babette's Cook Book (1889) | Coooanut Pie |
Line a pie-plate with a rich pufl' paste. Grate up acocoanut, reserving the milk. Rub a quarter of a pound of butter to a cream, add half a pound of powdered sugar and ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 244. | |
| The Boston Cooking-School Cook Book (1896) | Cottage Pie |
Cover bottom of a small greased baking-dish with hot mashed potato, add a thick layer of roast beef, chopped or cut in small pieces (seasoned with salt, pepper, and a ... From The Boston Cooking-School Cook Book, 1896, page 264. | |
| The Dixie Cook-Book (1883) | Coventry Puff |
For these take scraps of puff paste and roll out into a sheet one-fourth of an inch in thickness. Cut the number of pieces you require with a plain round cutter three ... From The Dixie Cook-Book, 1883, page 377. | |
| The Cook's Own Book (1832) | Cover a |
dish, or tourte pan, paste, about an eighth of an inch thick; out puff paste, half an inch thick, and cut it out in an wide; wet the and lay it neatly round the pan by ... From The Cook's Own Book, 1832, page 266. | |
| Boston School Kitchen Text-Book (1887) | Cover the |
kettle closely, as soon as the dumplings are in, and let the stew steadily ten minutes, without lifting the at dumplings are another form of dough made on principle as ... From Boston School Kitchen Text-Book, 1887, page 163. | |
| The Boston Cooking-School Cook Book (1896) | Covering, Paper Cut for Covers, Gummed Labels, and |
Library Paste. — Paget 574 to ^77, SANDWICHES AND CANAPES 655 eggs. Cover canapes by quarters with egg, alternatiug yolks and whites. Divide yolks from whites with ... From The Boston Cooking-School Cook Book, 1896, page 640. | |
| Rumford Complete Cook Book (1908) | Cranberry and Raisin Pie |
1)4 cups cranberries. V cup sugar. 1 cup raisins. Seed the raisins and chop the cranberries; add the sugar, and bake in a shallow pie plate between two crusts. From Rumford Complete Cook Book, 1908, page 128. | |
| Fifty-Two Sunday Dinners (1913) | Cranberry Mixture |
2 cups cranberries chopped moderately. X4 cup water. ¥% cup raisins seeded and chopped. Few grains salt. 14 cups sugar. 1 tablespoon butter. Process: Mix ingredients in ... From Fifty-Two Sunday Dinners, 1913, page 178. | |
| Housekeeping in Old Virginia (1879) | Cranberry Pie |
Prepare as for sauce, stewing two pounds fruit to one pound sugar. Pour into a pie plate lined with paste, cover with a top crust and bake. From Housekeeping in Old Virginia, 1879, page 417. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Cranberry Pie |
No. Line a pie dish with plain paste, then it with uncooked cranberries; add a of molasses, and spoonfuls of sugar, cover with an upper crust, and bake in a quick oven for thirty minutes. From Mrs. Rorer's Philadelphia Cook Book, 1886, page 391. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Cranberry Pie |
No. 2 Line a pie dish with plain paste, then fill with stewed crancover with an upper crust, and bake oven for thirty minutes. From Mrs. Rorer's Philadelphia Cook Book, 1886, page 391. | |
| The White House Cook Book (1887) | Cranberry Pie |
TAKE fine, sound, ripe cranberries and with a sharp knife split each one until you have a heaping coff eecupf ul; put them in a vegetable dish or basin; put over them ... From The White House Cook Book, 1887, page 369. | |
| The Boston Cooking-School Cook Book (1896) | Cranberry Pie |
1}4 cups cranberries i^ cup water ^ cup sugar Put ingredients in saucepan in order given, and cook ten minutes; cool, and bake in one crust, with a rim, and strips across the top. From The Boston Cooking-School Cook Book, 1896, page 542. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Cranberry Pie No |
For filling, mix one and one quarter cups chopped cranberries, one half cup chopped raisins, one cup sugar, one quarter cup water, and one tablespoon This is sometimes ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 270. | |
| La Cuisine Creole (1885) | Cranberry Pie or Tarts |
Pick a quart of cranberries free from imperfections, put a pint of water to them, and put them in a stew-pan over a moderate fire; add a pound of clean brown su¬ gar, ... From La Cuisine Creole, 1885, page 200. | |
| The White House Cook Book (1887) | Cranberry Tart Pie |
AFTER having washed and picked over the berries, stew them well in a little water, just enough to cover them; when they burst open and become soft, sweeten them with ... From The White House Cook Book, 1887, page 369. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Cranberry Tarts |
Stew the cranberries with a very little water unti] they are well done, strain them through a sieve. Season them with a plenty of sugar while hot, add a little spice if ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 100. | |
| Fifty-Two Sunday Dinners (1913) | Cranberry Tarts |
Roll Rich Paste one-eighth inch thick; cut in three-inch squares. Put one or two teaspoons Cranberry mixture on one side of square, moisten the edges with water, fold in ... From Fifty-Two Sunday Dinners, 1913, page 178. | |
| La Cuisine Creole (1885) | Cranberry Tarts with Apples |
Mix half a pint of cranberries with half a pound of sugar and a spoonful of water; let them simmer a little until soft. Peel and cut thin a half dozen apples; put a rim ... From La Cuisine Creole, 1885, page 200. | |
| The Good Housekeeper (1841) | Cream for Fruit Tart |
Boil a stick of cinnamon, two or three peach leaves, or a few bruised bitter almonds, in a quart of milk; strain. sweeten, and mix it, when cool, with three or four ... From The Good Housekeeper, 1841, page 95. | |
| The Kansas Home Cook-Book (1874) | Cream for Puffs |
! One quart of milk, four eggs, three-fourths of a pound of sugar, four tablespoons of corn extract of vanilla to If made, right, they are very good. From The Kansas Home Cook-Book, 1874, page 187. | |
| The Kansas Home Cook-Book (1874) | Cream for the Pie |
One pint of milk, one cup sugar, twc eggs, eggs, sugar and together, and pour the milk when boiling. Season with with vanilla or lemon. PIE. Mrs. G. From The Kansas Home Cook-Book, 1874, page 180. | |
| Mrs. Owen's Illinois Cook Book (1871) | Cream Pie |
Sugar, salt, and nutmeg to the taste, Two tablespoon sful arrowroot. Then pour on it a quart of boiling milk; stir all together; put in one crust. From Mrs. Owen's Illinois Cook Book, 1871, page 166. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Cream Pie |
Take one pint sweet milk, three eggs, small tea-cup of sugar, two table-spoons corn starch; beat yolks, sugar and starch together; let the milk come to a boil, and stir ... From Buckeye Cookery and Practical Housekeeping, 1877, page 190. | |
| Housekeeping in Old Virginia (1879) | Cream Pie |
One quart morning's milk, 1 cupful sugar, yolks of six eggs, three tablespoonfuls sifted flour. Boil twenty minutes, after seasoning with nutmeg, wine, and vanilla or ... From Housekeeping in Old Virginia, 1879, page 420. | |
| Housekeeping in Old Virginia (1879) | Cream Pie |
One half pound butter, four eggs, sugar and nutmeg to taste, two tablespoonfuls flour well mixed with milk. Pour over it one quart boiling milk, stir all together and bake in deep dishes.— From Housekeeping in Old Virginia, 1879, page 420. | |
| The Dixie Cook-Book (1883) | Cream Pie |
Beat thoroughly together the white of one egg, half tea-cup sugar, and tablespoon of flour; then add tea-cup rich milk (some use part cream), bake with a bottom crust, ... From The Dixie Cook-Book, 1883, page 220. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Cream Pie |
A piece of butter the i heaping tablespoonful of a walnut of corn -starch or a of pie dishes with or twenty minutes. the oven and stand aside until wanted. in a the ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 391. | |
| The White House Cook Book (1887) | Cream Pie |
POUR a pint of cream upon one and a half cupfuls of sugar; let it stand until the whites of three eggs have been beaten to a stiff froth; add this to the cream and beat ... From The White House Cook Book, 1887, page 362. | |
| The White House Cook Book (1887) | Cream Pie |
MAKE two cakes as for Washington pie, then take one cup of sweet cream and three tablespoonfuls of white sugar. Beat with egg-beater or fork till it is stiff enough to ... From The White House Cook Book, 1887, page 402. | |
| Aunt Babette's Cook Book (1889) | Cream Pie |
First line a pie-plate with puff paste and bake, and then make a cream of the yelks of four eggs, a little more than a pint of milk, one table- •spoonful of cornstarch ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 253. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Cream Pie |
A cream pie without cream makes a dainty dessert. Line a deep plate with good paste, pricking it in several places with a fork to let the air out and prevent blisters, ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 246. | |
| Aunt Sammy's Radio Recipes (1927) | Cream Pie |
2 cups milk or cream. Scald the milk or cream in a double boiler. Add the flour, sugar, and salt, well mixed together, and stir constantly until the mixture thickens. ... From Aunt Sammy's Radio Recipes, 1927, page 68. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Cream Pie Without Cream |
Two eggs, half a cupful of sugar, three spoonsful of flour, one pint of sweet milk; bring the milk to a boil, mix the sugar, flour and eggs beaten, and put them in the ... From Mrs. Porter's New Southern Cookery Book, 1871, page 305. | |
| The Appledore Cook Book (1872) | Cream Pies |
Three eggs beaten with one and a half cups of sugar, half ajcup of cold water, two cups of flour, in which are mixed one teaspoonful of saleratus, two of cream of ... From The Appledore Cook Book, 1872, page 118. | |
| The Picayune Creole Cook Book (1901) | Cream Puff Filling. (See recipe.) Put |
a second layer of the cake over this, cover nicely with the grated pineapple, sugar and Cream Filling, and proceed thus till the top layer is placed over the pineapple. ... From The Picayune Creole Cook Book, 1901, page 310. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Cream Puffs |
Six ounces of flour, four ounces of butter, five eggs, one large cupful of cold water; let the water and butter come to a boil, tlirow in the flour all at once and let ... From Mrs. Porter's New Southern Cookery Book, 1871, page 225. | |
| The Creole Cookery Book (1885) | Cream Puffs |
Put 1 cup of water on the fire, and when hot, melt in 4 cup of the best butter; when it boils, beat in 1 cup of sifted flour; if lumpy, stir till perfectly smooth; set ... From The Creole Cookery Book, 1885, page 135. | |
| The Creole Cookery Book (1885) | Cream Puffs |
Put 1 cup of water on the fire, and when hot melt in 4 cup of best butter; when it boils beatin 1 cup of sifted flour; if lumpy, stir until perfectly smooth; place it ... From The Creole Cookery Book, 1885, page 161. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Cream Puffs |
y, pint of water Put the water and butter on to boil, and, as soon as it boils, in the flour and stir quickly over the fire until it sticks forming a ball, which the ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 515. | |
| The Picayune Creole Cook Book (1901) | Cream Puffs |
Choue @ la Créme 4 Eggs. 1 Cup of Water. Set the water to boil, and while boiling, stir in the butter. Then add the flour, and stir continually till the paste leaves the ... From The Picayune Creole Cook Book, 1901, page 317. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Cream Puffs |
1| Clips flour Boil sugar, water and butter one minute; add flour all at once. When mixture leaves side of the pan in a mass, add eggs, one at a time, beating ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 293. | |
| Rumford Complete Cook Book (1908) | Cream Puffs |
1 cup boiling water. ly£ cups flour. j4 teaspoon salt. Whipped cream or custard. Bring the water, salt and butter together to ing point; stir in the flour and cook till ... From Rumford Complete Cook Book, 1908, page 169. | |
| Aunt Sammy's Radio Recipes (1927) | Cream Puffs |
H ^'UP butter. 1 cup hot water. )/i teaspoon salt. Add the butter to the hot water and bring to the boiling point, and add the flour and salt, all at one time. Stir ... From Aunt Sammy's Radio Recipes, 1927, page 71. | |
| Common Sense in the Household (1871) | Cream Raspberry Tart. »^ |
Line a dish with paste and fill with raspberries, made very sweet with powdered sugai*. Cover with paste, but do not pinch it down at the edges. When done, lift the top ... From Common Sense in the Household, 1871, page 369. | |
| The White House Cook Book (1887) | Cream Strawberry Tarts |
AFTER picking over the berries carefully, arrange them in layers in a deep p^e-tin lined with puff paste, sprinkling sugar thickly between each layer; fill the pie-tin ... From The White House Cook Book, 1887, page 375. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Cream Tarts |
Mix a pound flour, a salt-spoon salt, a quarter pound each sugar and butter, one egg, and half tea-spoon soda or baking-powder dissolved in a spoonful of water; wet up ... From Buckeye Cookery and Practical Housekeeping, 1877, page 198. | |
| The White House Cook Book (1887) | Cream Tarts |
MAKE a rich, brittle crust, with which cover your patty-pans, smoothing off: the edges nicely and bake well. While these " shells" are cooling, take one teacupful (more ... From The White House Cook Book, 1887, page 377. | |
| Mrs. Owen's Illinois Cook Book (1871) | Cream, Pie |
Three pints of new milk, Half a cupful butter, Two tablespoonsful flour, Beat the butter and flour together, arid the and eggs. Let the milk get warm by setting it in ... From Mrs. Owen's Illinois Cook Book, 1871, page 183. | |
| The Boston Cooking-School Cook Book (1896) | Creamed "Walnuts |
White 1 ^^^g % teaspoon vanilla % tablespoon cold water 1 lb. confectioners' sugar English walnuts Put Q^g^ water, and vanilla in a bowl, and beat until well blended. ... From The Boston Cooking-School Cook Book, 1896, page 625. | |
| Larkin Housewives' Cook Book (1915) | Creeim Puffs |
Put one cup water and one-third cup butter into a sauce-pan. it boils stir in one cup flour all at once and stir until it leaves the edge of the sauce-pan. Let the ... From Larkin Housewives' Cook Book, 1915, page 72. | |
| Larkin Housewives' Cook Book (1915) | Cre£un, Baneina or Cocoeinut Pie |
Cover two deep pie-pans with a rich crust, pinch here and there and bake in a hot oven. Mix together one-third cup flour with three-fourths cup sugar and a pinch of Add ... From Larkin Housewives' Cook Book, 1915, page 103. | |
| La Cuisine Creole (1885) | Crows'-nest with Cinnamon |
Cut nice sour cooking apples into a baking dish, small or large as you need; put sugar, cinnamon, and lemon over them; throw in a cup of water, and cover the dish with a ... From La Cuisine Creole, 1885, page 210. | |
| Housekeeping in Old Virginia (1879) | Crumb Pie |
Mince any cold meat very finely, season it to taste, and put it into a pie dish; have some finely grated bread crumbs, with a HAGGIS — SQUAB PIE. 225 little salt, ... From Housekeeping in Old Virginia, 1879, page 232. | |
| Mrs. Owen's Illinois Cook Book (1871) | Crust for Tarts |
Eight ounces flour, Six ounces butter, One dessertspoonful pounded sugar, One to two spoonsful water. Break lightly, with the least possible handling, six ounces of ... From Mrs. Owen's Illinois Cook Book, 1871, page 158. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Crust Patties |
Cut a loaf of stale bread in slices an inch thick. patty cutter, press out as many as you wish and with a smaller cutter, half through each Place this second cutter as ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 206. | |
| The Dixie Cook-Book (1883) | Cuerry Pre |
Line a pie-tin with rich crust; nearly fill with the carefully seeded fruit, sweeten to taste, and sprinkle evenly with a tea-spoon corn-starch or a table-spoon flour, ... From The Dixie Cook-Book, 1883, page 222. | |
| The Dixie Cook-Book (1883) | CurckEen Pot-Pie |
Cut up a chicken and put on in hot water enough to cover, and take care that it does not cook dry; while boiling cut off a slice from bread dough, add a small lump of ... From The Dixie Cook-Book, 1883, page 281. | |
| The Southern Cookbook (1912) | Curd Puddings, or Puffs |
Turn two quarts of milk to a curd; press the whey from it; rub it through a sieve, and mix four ounces of butter, the crums of a penny loaf, two spoonfuls of cream, half ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 57. | |
| The Italian Cook Book (1919) | Curly Tart |
(Torta ricciolina) Sweet almonds with a few bitter ones, four ounces, Granulated sugar, six ounces, Candied fruits or angelica, 2J/2 ounces, Butter, two ounces, Lemon ... From The Italian Cook Book: The Art of Eating Well, 1919, page 133. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | Currant and Gooseberry Pies |
Pick them over, and stew them in just water enough to prevent their burning at the bottom, when sweeten them to your taste with sugar, and bake them without any spice, ... From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 84. | |
| Common Sense in the Household (1871) | Currant and Raspberry Tart |
^J* To thi-ee cups of currants allow one of raspberries. Mis well together before you crust, and sweeten abundantly. Cover with crust and bake. Eat cold, Vi'ith white sugar sifted over it. From Common Sense in the Household, 1871, page 368. | |
| Housekeeping in Old Virginia (1879) | Currant Pie |
Wash and thoroughly pick the fruit. Sweeten liberally and put in a yellow baking-dish, adding a little boiling water to melt the sugar; let it simmer a little; then set ... From Housekeeping in Old Virginia, 1879, page 417. | |
| The Woman Suffrage Cook Book (1886) | Currant Pie |
One cupful ripe currants, one cupful sugar and one egg well beaten. Stir in the currants. Bake between two. From The Woman Suffrage Cook Book, 1886, page 82. | |
| The Boston Cooking-School Cook Book (1896) | Currant Pie |
1 cup currants 3^ cup flour 1 cup sugar 2 eg^ yolks 2 tablespoons water Mix flour and sugar, add yolks of eggs slightly beaten and diluted with water. Wash currants, ... From The Boston Cooking-School Cook Book, 1896, page 542. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Currant Pie |
For filling, mix two cups cleaned, fresh currants, two cups sugar, two tablespoons flour, two eggs, and one eighth teaspoon salt. Bake with two crusts; or omit upper ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 270. | |
| Fifty-Two Sunday Dinners (1913) | Currant Pie |
214 cups cleaned currants. Y teaspoon salt. 2 cups sugar. 2 eggs slightly beaten. 2 tablespoons flour. Process: Mix the ingredients in the order given. Turn in a lined ... From Fifty-Two Sunday Dinners, 1913, page 87. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Currant Pie or Tart |
Stew the currants a few minutes, strain them through a sieve, and season them with plenty of sugar while hot, and set them away to cool. Line small plates with puff ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 100. | |
| Mrs. Owen's Illinois Cook Book (1871) | Currants for Tarts |
Get currants, when are dry, and pick to every pound and a quarter of. currants put a i| of sugar, into a preserving pan, with as much juice of as it; when it boils, ... From Mrs. Owen's Illinois Cook Book, 1871, page 336. | |
| The Dixie Cook-Book (1883) | Cusrarp Pre |
Fora large pie, take three eggs, one pint of milk, half cup sugar, and flavor. The crust for custard pies may be baked (not too hard) before putting in the custard; ... From The Dixie Cook-Book, 1883, page 221. | |
| Presbyterian Cook Book (1873) | Custaed Pie |
Take three tablespoonsful of butter; one egg beaten lemon or nutmeg to your taste; three tablespoonsful of flour; a quart of sweet milk. Put in part of the milk and mix ... From Presbyterian Cook Book, 1873, page 66. | |
| Aunt Sammy's Radio Recipes (1927) | Custard Filling for Crfam Puffs |
1 cup cream or rich milk. 2 tablespoons cornstarch. 2 egg yolks. Heat the cream or milk in the upper part of a double boiler. Mix the cornstarch, salt, and sugar, and ... From Aunt Sammy's Radio Recipes, 1927, page 71. | |
| The Creole Cookery Book (1885) | Custard for Pies |
In 1 pint of new milk,-put 2 or 3 bitter almonds, a stick of cinnamon, a piece of lemon peel, and 7 or 8 good sized lumps of sugar; let the whole simmer gently till the ... From The Creole Cookery Book, 1885, page 210. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | Custard Pie |
Beat seven eggs with three table spoonsful of rolled sugar, mix them with a quart of milk, flavor it with nutmeg or rosewater. is good baked either in cups, or deep pie ... From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 85. | |
| Common Sense in the Household (1871) | Custard Pie |
4 tablespooufuls white sugar. Flavor witli vauilla or other essence. Beat the yolks and sugar light, and mix with the milk flavor, whip in the whites, wliich should be ... From Common Sense in the Household, 1871, page 367. | |
| Housekeeping in Old Virginia (1879) | Custard Pie |
One quart milk, five eggs, five tablespoonfuls sugar; flavor with lemon. Bake slowly,.half an hour. — Mrs. M. JB. JB, From Housekeeping in Old Virginia, 1879, page 421. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | Custard Pie |
Half dozen eggs beaten together lightly; one pint of sweet milk; sweeten to taste. Grate one nutmeg in it. Have one crust only, and that at the bottom of plate, Use deep ... From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 32. | |
| The White House Cook Book (1887) | Custard Pie |
BEAT together until very light the yolks of four eggs and four tablespoonfuls of sugar, flavor with nutmeg or vanilla; then add the four beaten whites, a pinch of salt ... From The White House Cook Book, 1887, page 363. | |
| Aunt Babette's Cook Book (1889) | Custard Pie |
Line your pie-plate with a rich crust. Beat Tip five eggs light with one-half cup of sugar, a pinch of salt, one pint of milk and grated nutmeg or grated lemon peel, and ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 254. | |
| Fifty-Two Sunday Dinners (1913) | Custard Pie |
Line a deep, perforated pie tin with Plain or Rich Paste. For filling, beat three eggs slightly, add one-fourth cup sugar, one-eighth teaspoon salt, one-eighth teaspoon ... From Fifty-Two Sunday Dinners, 1913, page 76. | |
| Aunt Sammy's Radio Recipes (1927) | Custard Pie |
l}/2 cups milk. Put the milk and the sugar in a double boiler and bring to the scalding point. Add the well-beaten eggs, salt, and flavoring. In the meantime bake a pie ... From Aunt Sammy's Radio Recipes, 1927, page 68. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Custarp Pie |
For a large pie, take three eggs, one pint of milk, and half tablespoon of corn starch, half cup sugar, and flavor.—Mre. N. S. Long. From Buckeye Cookery and Practical Housekeeping, 1877, page 191. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Cut and |
in mixed and sifted with salt. Shape four and onehalf inches long and one inch w'de on a tin sheet covered with unbuffered paper, using a pastry bag and tube. Sprinkle ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 59. | |
| The White House Cook Book (1887) | Damson or Plum Pie |
STEW the damsons whole in water only sufficient to prevent their burning; when tender and while hot, sweeten them with sugar and let them stand until they become cold; ... From The White House Cook Book, 1887, page 366. | |
| Common Sense in the Household (1871) | Damson Tart |
Pick over the fruit, put in a dish lined with pastry, sweeten very freely, cover and Brush with beaten egg when done, and return to the oven for a few minutes to glaze. From Common Sense in the Household, 1871, page 368. | |
| The Boston Cooking-School Cook Book (1896) | Date Pie |
2 cups milk 2 eggs % pound sugar dates J^ teaspoon salt Few gratings nutmeg Cook dates with milk twenty minutes in top of double boiler. Strain, and rub through sieve, ... From The Boston Cooking-School Cook Book, 1896, page 543. | |
| Larkin Housewives' Cook Book (1915) | Date Pie |
Cook three-fourths cup dates with two cups milk for twenty Strain, rub through a sieve. Add two beaten eggs and one-fourth teaspoon salt and a few grains of nutmeg. From Larkin Housewives' Cook Book, 1915, page 104. | |
| The Picayune Creole Cook Book (1901) | Dea Patates Douces |
Sweet potatoes may be boiled, baked, fried or made into purées, and used in puddings and pies. The sweet potato is one of our most common vegetables. Possessing ... From The Picayune Creole Cook Book, 1901, page 235. | |
| The Dixie Cook-Book (1883) | Deep Fruit Pies |
Fruit pies in deep dishes, such as made by the English and French, are preferable to ordinary fruit pie, use you obtain more juice and fruit. The best method of making ... From The Dixie Cook-Book, 1883, page 378. | |
| Ryzon Baking Book (1916) | Denver School of Cookery |
yi cupful {yi pound) butter. (9 ozs.) confectioners' (2 ounces) unsweetened chocolate. 2)4 level cupfuls (9 ounces) pastry flour. f^ teaspoonful vanilla extract. Cream ... From Ryzon Baking Book, 1916, page 42. | |
| The White House Cook Book (1887) | Dessert Puffs |
PUFFS for dessert are delicate and nice; take one pint of milk and cream each, the whites of four eggs beaten to a stiff froth, one heaping cupful of sifted flour, one ... From The White House Cook Book, 1887, page 402. | |
| Mrs. Hale's New Cook Book (1857) | Directions for Baking Pies .—Before you |
put any thing to bake, be sure the oven is quite clean, fi>r if the juice or gravy of any thing which is baking should boil over into the oven, or anything dirty has ... From Mrs. Hale's New Cook Book, 1857, page 296. | |
| The Picayune Creole Cook Book (1901) | Dozen Apples |
Pare the apples and take out the cores. Fill the interiors with sugar and cinnamon. Beat the egg and the rice together, add the flour, and knead to a dough. Cover the ... From The Picayune Creole Cook Book, 1901, page 272. | |
| Aunt Sammy's Radio Recipes (1927) | Drain the |
fruit, and with each cup of cooled juice mix 2 tablespoons of flour. Cook tmtil thickened. Add the sugar and the cherries, and mix well. Line a deep pie tin with pastry, ... From Aunt Sammy's Radio Recipes, 1927, page 68. | |
| The Boston Cooking-School Cook Book (1896) | Dresden Patties |
Cut stale bread in two-inch slices, shape with a round cutter three inches in diameter, and remove centres, making cases. Dip cases in egg, slightly beaten, diluted with ... From The Boston Cooking-School Cook Book, 1896, page 446. | |
| The Appledore Cook Book (1872) | Dried Apple Pies |
Pick and wash one quart of dried apples, and put in a porcelain kettle with two quarts of water and two of cider; let this stand over night, and in the morning place on ... From The Appledore Cook Book, 1872, page 156. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Dried Fruit |
the fruit and soak it over-night; next morning stew it until nearly done, and sweeten to The crust, both upper and under, should be rolled thin; a thick to a fruit pie ... From Mrs. Porter's New Southern Cookery Book, 1871, page 295. | |
| The White House Cook Book (1887) | Dried Fruit Pies |
WASH the fruit thoroughly, soak over night in water enough to cover. In the morning stew slowly until nearly done in the same water. Sweeten to taste. The crust, both ... From The White House Cook Book, 1887, page 369. | |
| Mrs. Owen's Illinois Cook Book (1871) | Dried Peach Pies |
These can be made as the baked or fried The be well cooked, sweetened while cooking, and flavored to suit the taste, and should be worked well with the hand. These are ... From Mrs. Owen's Illinois Cook Book, 1871, page 162. | |
| Gulf City Cook Book (1878) | Dried-apple Pie |
Soak the apples over night in warm water; stew in cider or water until When cool, sweeten and the juice and grated peel of one lemon to every two pieces; add a table-spoonful of butter. From Gulf City Cook Book, 1878, page 157. | |
| Gulf City Cook Book (1878) | Dried-fruit |
PIE. six eggs and six of sugar together; add one cup of milk and one table-spoonful of butter; have a cup of dried fruit, peaches or apples, stewed until very soft, and ... From Gulf City Cook Book, 1878, page 157. | |
| The Dixie Cook-Book (1883) | Driep APPLE PIE |
Very good pies may be made of the ‘‘ Alden” dried apples, by stewing in a very little water; sweeten and make like any other. The home dried apples are best when stewed ... From The Dixie Cook-Book, 1883, page 219. | |
| Manual for Army Cooks (1896) | Dripping Pan |
The dripping pan provides the fatty element especially necessary for good pies and puddings, and which is also required for frying purposes. It should be thoroughly ... From Manual for Army Cooks, 1896, page 32. | |
| The New England Cook Book (1905) | Drop Dumplings.—Take |
prepared flour, add a little beef drippings or lard, well rubbed through, and moisten to a soft dough. With floured hands pinch off very small pieces and form into balls ... From The New England Cook Book, 1905, page 57. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Drrep-appte Pr |
Put apples im warm water and soak over night; in the morning chop up, stew a few moments in a small amount of water, add a sliced lemon, and sugar to taste; cook half an ... From Buckeye Cookery and Practical Housekeeping, 1877, page 189. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Drrep-PEacH Pre |
Stew peaches until perfectly soft, mash fine, and add, for two pies, half tea-cup sweet cream, and one tea-cup sugar; bake with two crusts. Or, omit cream, and add half ... From Buckeye Cookery and Practical Housekeeping, 1877, page 195. | |
| The Dixie Cook-Book (1883) | Drrep-Peaco Pre |
Stew peaches until perfectly soft, mash fine, and add, for two pies, half tea-cup sweet cream, and one tea-cup sugar; bake with two crusts. Or, omit cream, and add half ... From The Dixie Cook-Book, 1883, page 225. | |
| The Cook's Own Book (1832) | Dumplings |
and scoop out the core of six large baking apples, put part of a clove, and a little grated lemon-peel, inside of each, and enclose them in pieces of puff paste; boil ... From The Cook's Own Book, 1832, page 50. | |
| The Cook's Own Book (1832) | Dumplings |
a good hot paste crust, roll it pretty thin, lay in a ba-in, and put in as many damsons as you plra.sc. Wet the ed^'e of the paste and; l*l it; (vnir melteii butter over ... From The Cook's Own Book, 1832, page 111. | |
| Mrs. Owen's Illinois Cook Book (1871) | Dumplings |
One pound of raised dough, make it into small balls the size of eggs; in plenty of water, and serve with butter and sugar, or with sauce. Two ounces of suet added to the ... From Mrs. Owen's Illinois Cook Book, 1871, page 274. | |
| Presbyterian Cook Book (1873) | Dumplings |
Take a small teacupful of flour, a pinch of salt, and butter the size of a walnut; rub well with the flour; sprinkle in a little pepper; add sweet milk enough to form a ... From Presbyterian Cook Book, 1873, page 19. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Dumplings |
One of flour, measured sifting; half a teaspoonful of soda, a teaspoonful of cream of tartar, one of a of Mix all and run the Wet a a flour on the board. the dough ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 383. | |
| La Cuisine Creole (1885) | Dumplings |
Take a quart of shelled English peas for a large family, but if for a small family a pint will do. Put on the fire a veal bone or half a chicken; if a pint only of peas ... From La Cuisine Creole, 1885, page 20. | |
| Boston School Kitchen Text-Book (1887) | Dumplings |
1 pt. flour. 2 tsp. baking-powder. Yz tsp. salt. 1 scant c. milk. Mix the dry ingredients, stir in the milk gradually to make a soft dough. Drop quickly by the spoonful ... From Boston School Kitchen Text-Book, 1887, page 164. | |
| The Boston Cooking-School Cook Book (1896) | Dumplings |
2 cups flour % teaspoon salt 4 teaspoons baking powder 2 teaspoons butter Mix aijd sift dry ingredients. Work in butter with tips of fingers, and add milk gradually, ... From The Boston Cooking-School Cook Book, 1896, page 257. | |
| Rumford Complete Cook Book (1908) | Dumplings |
Cut the chicken into rather small pieces and the pork into dice. Lay them in a good-sized saucepan, cover with water or stock and bring to the boiling covered and simmer ... From Rumford Complete Cook Book, 1908, page 60. | |
| Rumford Complete Cook Book (1908) | Dumplings |
W teaspoon salt. Milk to mix to a soft dough that will just drop from the spoon. the twice; add the (it probably take two-thirds of a cup), mix thoroughly but quickly, ... From Rumford Complete Cook Book, 1908, page 61. | |
| Fifty-Two Sunday Dinners (1913) | Dumplings |
2 cups flour. Y teaspoon salt. 4 teaspoons baking powder. _—1 teaspoon Cottolene. 34 cup milk. Process: Sift together twice, flour, baking powder and salt, rub in ... From Fifty-Two Sunday Dinners, 1913, page 51. | |
| Foods That Will Win the War and How to Cook Them (1918) | Dumplings |
2 tablespoons drippings 1 cup water, meat stock or milk Cut in fat. Gradually add liquid to make a soft dough. Roll out, place on greased pan and steam 20 minutes, or ... From Foods That Will Win the War and How to Cook Them, 1918, page 90. | |
| Mary Elizabeth's War Time Recipes (1918) | Dumplings |
6 potatoes 6 carrots 1 small turnip 2 onions 2 parsnips Scoup the vegetables into balls with a potato scoup, and boil until tender. Take the water that vegetables have ... From Mary Elizabeth's War Time Recipes, 1918, page 57. | |
| Mary Elizabeth's War Time Recipes (1918) | Dumplings |
1 cup mashed potato 1 cup rice flour 1 heaping tablespoon baking powder 2 tablespoons vegetable fat 1 egg 1 cup milk Rub the salt, baking powder, flour and vegetable fat ... From Mary Elizabeth's War Time Recipes, 1918, page 58. | |
| Aunt Babette's Cook Book (1889) | Dumplings for Soups |
Scald some flour in a small tincup, either with milk or water, mix in a small piece of butter and salt, and boil until thick. When cool beat in one or two yelks of eggs, ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 237. | |
| Camp Cookery (1910) | Dumplings.—Those |
of biscuit dough already been mentioned. specially prepared they may be made as Yz pint 1 teaspoon ful baking powder, % teaspoonful sugar, Yq pint The stew that they are ... From Camp Cookery, 1910, page 135. | |
| The Dixie Cook-Book (1883) | Eccles Cakes or Tarts |
Take one eupful of clean, well-picked currants, add to them one cupful of granulated sugar and one finely chopped lemon peel; add to this a nice flavoring of ground ... From The Dixie Cook-Book, 1883, page 378. | |
| Larkin Housewives' Cook Book (1915) | Eggless Rhubarb-Lemon Pie |
Stir together one cup stewed rhubarb, two cups boiling water, one-half cups Larkin Sugar, add eight From Larkin Housewives' Cook Book, 1915, page 102. | |
| Larkin Housewives' Cook Book (1915) | Elgg Dumplings |
Sift two cups Larkin Flour with two teaspoons Larkin Baking one-half teaspoon Larkin Beat one egg add one-half cup of water; mix with flour, using spatula. From Larkin Housewives' Cook Book, 1915, page 22. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | English Banbury Cakes |
Two pounds of best currants, one-half pound of butter, one pound of candied lemon peel, a scant half ounce of pow¬ dered allspice, one-half ounce of pow¬ dered cinnamon. ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 74. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | English Beefsteak Pie |
Take a round steak, not too thick, cut it in narrow strips, then in short pieces, two inches in length. Do not use fat. Put these pieces of beef in the bot¬ tom of a ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 228. | |
| The Epicurean (1894) | Eufs Durs Farcis au Salpicon |
Incorporate some rather firm jelly into a little pur^e of foiesgras, spread it out on a baking sheet to half an inch in thickness and leave to cool. With a pastry cutter ... From The Epicurean, 1894, page 778. | |
| Gulf City Cook Book (1878) | Excellent Apple Dumplings |
Mix well together one egg, one pint of buttermilk, one teaspoonful of soda, salt, and flour enough to make a stiff batter. Into well-greased cups drop a small piece of ... From Gulf City Cook Book, 1878, page 155. | |
| The Southern Cookbook (1912) | Excellent Light Puffs |
Mix two spoonfuls of a little grated lemon-peel, some nutmeg, half a spoonful of brandy, a loaf sugar; then fry it enough but not brown it in a mortar with five eggs, ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 58. | |
| Housekeeping in Old Virginia (1879) | Excellent Recipe for Pastry |
Four teacups flour, one teacup firm butter, one teacup nice lard, one teacup ice water, one teaspoonful salt. Mix the lard and butter in the flour with a large, flat ... From Housekeeping in Old Virginia, 1879, page 413. | |
| Mrs. Owen's Illinois Cook Book (1871) | Family Pie Crust |
Such as most persons like for common use, a good proportion is Half a pound of lard, One pound of flour, A spoonful of Mix with cold water. This makes a very nice crust. ... From Mrs. Owen's Illinois Cook Book, 1871, page 158. | |
| La Cuisine Creole (1885) | Family Pie Crust, Short |
Put a pound of sifted flour into a bowl, work into it half a pound of sweet lard or beef drippings, with a dessertspoonful of salt. When it is thoroughly mixed put to it ... From La Cuisine Creole, 1885, page 194. | |
| Common Sense in the Household (1871) | Family Pie-Crust |
(No. 1). »J4 1 quart flour. ^ lb. lard, sweet and firm. I " 1 small teacup ice-water. Sift the flour into a deej) wooden bowl. With a broadbladed knife, or a small keen ... From Common Sense in the Household, 1871, page 350. | |
| Common Sense in the Household (1871) | Family Pie-Crust |
(iVo. 2). t^t '< 2 teasjjoonfuls cream-tartar. Ice-water to make into a stiff dough. Cliop half the butter into the flour until it looks like yellow sand (sift the soda ... From Common Sense in the Household, 1871, page 352. | |
| The Italian Cook Book (1919) | Farina Tart |
(Torta di semolino) Farina finely ground, four and a half ounces. Sugar, four and a half ounces. Sweet almond.s with three bitter, three and a half ounces. Butter, a ... From The Italian Cook Book: The Art of Eating Well, 1919, page 143. | |
| Mrs. Hale's New Cook Book (1857) | Fashionable Apple Dumplings.—^They |
are boiled in small knitted or closely-netted cloths (the former have, we thirtk, the prettiest effect) which give quite an ornamental appearance to an otherwise homely ... From Mrs. Hale's New Cook Book, 1857, page 337. | |
| Larkin Housewives' Cook Book (1915) | Fig Pie |
Put one cup molasses, one cup sugar, the grated rind of one lemon, one-half pound Larkin Figs cut fine or put through food-chopper, and two cups water, into ... From Larkin Housewives' Cook Book, 1915, page 104. | |
| Rumford Complete Cook Book (1908) | Fig Puffs |
\ x/2 cups flour. 1 egg. f< cup chopped figs. Sift the flour, salt and baking powder, rub in the butter, then add the figs, mixing them well into the dry flour. Mix to a ... From Rumford Complete Cook Book, 1908, page 115. | |
| The Appledore Cook Book (1872) | Filling for Cream Pies |
One pint of new milk, one cup of sugar, half a cup of flour, two eggs. Put the basin, in which the milk is, into • another of hot water. Beat the sugar, flour, and eggs ... From The Appledore Cook Book, 1872, page 118. | |
| Bohemian-American Cook Book (1915) | Fillings for Tarts |
914. APPLE SAUCE Jahle?iá nádivka. tart apples in a saucepan, add water and vanilla, cinnamon or lemon rind, and simmer a sieve, add one or two whites beaten raisins or ... From Bohemian-American Cook Book, 1915, page 289. | |
| The White House Cook Book (1887) | Fine Puff Paste |
INTO one quart of sifted flour mix two teaspoonfuls of baking powder and a teaspoonful of salt; then sift again. Measure out one teacupful of butter and one of lard, ... From The White House Cook Book, 1887, page 354. | |
| La Cuisine Creole (1885) | Finest Puff Paste, Foe Puffs |
Heap one pound of flour in the centre of the bread¬ board, or slab; make a hollow in the centre; break one egg into it, then add a teaspoonful of salt and a piece of ... From La Cuisine Creole, 1885, page 195. | |
| Common Sense in the Household (1871) | Fkuit Jellies |
in si do out to scald off tlie pulp and skins. To each pint of juice allow a pound of Set the juice on alone to boil, and while it is warming divide the sugar into ... From Common Sense in the Household, 1871, page 471. | |
| The Appledore Cook Book (1872) | Floating Island |
Make the same as snowball custard, and serve in a deep glass dish, with the whites of the eggs heaped centre. Apple Snow, Pare, slice, add quarter ten good-sized tart ... From The Appledore Cook Book, 1872, page 172. | |
| Directions for Cookery, in Its Various Branches (1837) | For a |
pie, divide the paste into two sheets; spread one of them over the bottom and sides of a deep dish well buttered. Next put in the or other ingredients, (heaping it ... From Directions for Cookery, in Its Various Branches, 1837, page 281. | |
| The Jewish Manual (1846) | For Cold Pies, or to Garnish Cold Poultry |
Have a bare knuckle of veal, and a calf’s foot or cow heel; put it into a stew-pan with a thick slice of smoked beef, a few herbs, a blade of mace, two or three onions, ... From The Jewish Manual, 1846, page 49. | |
| The White House Cook Book (1887) | For Icing Pastry |
To ICE pastry, which is the usual method adopted for fruit tarts and sweet dishes of pastry, put the white of an egg on a plate and with the blade of a knife beat it to ... From The White House Cook Book, 1887, page 353. | |
| The International Cook Book (1906) | For Pastry |
Procure ten pounds currants or Sultana raisins, lay on table and, should they be damp, dredge a little flour over to prevent adhering to the hands. Briskly rub, place on ... From The International Cook Book, 1906, page 900. | |
| The Boston Cooking-School Cook Book (1896) | For Patties or Vol-au-Vent |
1 pint oysters 3^ cup butter 1}^ lb. lobster % cup flour 1)^ cups cold water ^ cup cream 1 stalk celery Worcestershire Sauce 1 slice onion Lemon juice ^ From The Boston Cooking-School Cook Book, 1896, page 236. | |
| Ryzon Baking Book (1916) | For Pie |
:—Mix sugar and cornstarch in a small saucepan, add boiling water, stirring constantly, and cook for two minutes. Add butter, egg yolks well beaten, grated rind and ... From Ryzon Baking Book, 1916, page 67. | |
| The Boston Cooking-School Cook Book (1896) | For Pies, Puddings, and Desserts |
Eggs for meringues should be thoroughly chilled, and beaten with silver fork, wire spoon, or whisk. Where several eggs are needed, much time is saved by using a whisk. ... From The Boston Cooking-School Cook Book, 1896, page 555. | |
| Mrs. Hale's New Cook Book (1857) | For Tarts and Cheesecakes .—Beat |
the white of an egg to a strong froth; then mix it with as much water as three-quarters of a pound of fine flour into a very stiff fmste; it very thin, third part of ... From Mrs. Hale's New Cook Book, 1857, page 298. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | For the |
stir together the grated rind of a lemon, one grated, tart apple, one egg and a cupful of sugar. Boil for four minutes; cool, and From Lowney's Cook Book, Illustrated in Colors, 1907, page 18. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | For the Nest |
Make an Orange Jelly (see recipe). Turn a pie dish upside in the bottom of a two-quart round tin basin, pour the jelly in the basin over the pie dish, and stand away to From Mrs. Rorer's Philadelphia Cook Book, 1886, page 413. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr. — Tourte de Pommes |
Ingredients. — 10 or 12 apples, 4 ozs. of butter, 3 ozs. of almonds, 3 eggs, the finely-grated rind of i small lemon, 2 or 3 tablespoonfuls of moist sugar, £ of a pint ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Frangipane Tartlets |
Cover fluted patty tins with Puff Paste. Make covers a little larger than patty tins. Bake in a hot oven. FUl with Frangipane Cream. Cover with meringue, and decorate ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 274. | |
| The International Cook Book (1906) | French Cream Pie |
749. OYSTERS, MEUNIERE Wipe dry thirty-six good-sized freshly opened oysters and place in a bowl. Season with half teaspooon salt and two saltspoons white pepper, adding ... From The International Cook Book, 1906, page 232. | |
| The Woman Suffrage Cook Book (1886) | French Crean We |
One cup sugar, three eggs, one and a-half cups flour, two tablespoonfuls cold water, one teaspoonful cream of tarter, half a teaspoonful soda. Make three layers in Wash ... From The Woman Suffrage Cook Book, 1886, page 97. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | French Paste for Raised Pies |
One quart of pastry flour, one table-spoonful of sugar, one teaspoonful of salt, one scant cupful of butter, one egg, one tea-cupful of water. Rub the butter, salt and ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 260. | |
| Aunt Babette's Cook Book (1889) | French Puff Paste |
Take half a cup of nice drippings or butter, and rub into a pound of sifted flour. Stir the yelk of an egg into a scant cup of ice-water and work the flour and water ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 243. | |
| Aunt Babette's Cook Book (1889) | French Puffs |
Put one pound of water and one-half pound of butter on to boil. When it begins to boil stir in half a pound of sifted flour. Stir until it leaves the kettle clean, take ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 370. | |
| Aunt Sammy's Radio Recipes (1927) | Fresh Cherry Pie |
2 cups tart pitted cherries. ^ to cup according to taste. 1 to 2 tablespoons flour. Wash and pit the cherries. Place them in a saucepan, bring to the boiling point, and ... From Aunt Sammy's Radio Recipes, 1927, page 68. | |
| Presbyterian Cook Book (1873) | Fried Patties |
Mince a little cold veal and ham, allowing one-third ham to two-thirds veal; add an egg boiled hard and chopped fine ? and a seasoning of pounded mace, salt, pepper and ... From Presbyterian Cook Book, 1873, page 40. | |
| The Southern Cookbook (1912) | Fried Patties |
Mince a bit of cold veal, and six oysters; mix with a few of bread, salt, pepper, nutmeg, and a very small bit of lemon-peel; add the of the: warm all in a toaster, but ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 197. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Frozen Cherries |
2 quarts of pie or morello cherries, 2 pounds of sugar or one quart-can the cherries, mix them with the aside one hour; stir until the sugar is thoroughly dis-; add the ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 477. | |
| Mary Elizabeth's War Time Recipes (1918) | Fruit Filling for Tarts |
Use rhubarb, strawberries, cherries, raspberries or currants. Canned fruit may be used in winter, but as they are sweetened, reduce the sugar quantity one-half. 1 quart ... From Mary Elizabeth's War Time Recipes, 1918, page 156. | |
| The White House Cook Book (1887) | Fruit Puff Pudding |
INTO one pint of flour stir two teaspoonfuls baking powder and a little salt; then sift and stir the mixture into milk, until very soft. Place well-greased cups in a ... From The White House Cook Book, 1887, page 449. | |
| Common Sense in the Household (1871) | Fruit Suet Dumplings |
Are made as above, with the addition of ^ lb. raisins, seeded, chopped, and dredged with flour, and ^ lb. currants, washed, dried, and dredged. Boil one hour and a quarter. From Common Sense in the Household, 1871, page 411. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Fruit Tarts |
May be made in substantially the same way of almost any fruit that is not so sweet as to cook insipid. PIE, Make a plain paste, allowing one quart of flour to quarter of ... From Mrs. Porter's New Southern Cookery Book, 1871, page 311. | |
| The Jewish Manual (1846) | Fruit Tarts or Pies |
A fruit tart is so common a sweet that it is scarcely necessary to give any directions concerning it, Acid fruits are best stewed before putting into a pie: the usual ... From The Jewish Manual, 1846, page 135. | |
| The White House Cook Book (1887) | FRUIT TURNOVERS. |
MAKE a nice puff paste; roll it out the usual thickness, as for pies; then cut it out into circular pieces about the size of a small tea saucer; pile the fruit on half ... From The White House Cook Book, 1887, page 373. | |
| Mrs. Hale's New Cook Book (1857) | Fruit.—The |
best way of preserving all for tarts, is by bottling; and if the following directions be exactly observed, be found to answer admirably;—Gather any kind of fruit on a ... From Mrs. Hale's New Cook Book, 1857, page 382. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | G-ooseberry and Cherry Pies |
Prepared the same way. "Use one gill of water to two pounds of either fruit; sweeten to leaving it a little tart. it cools, put into plates for baking, having two ... From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 32. | |
| The Kansas Home Cook-Book (1874) | G. Raymond |
Suet.— Many people use lard, who really prefer suet, because they find the latter unmanageable for pastry, etc. If suet is nicely shred, or if the thin skin in which it ... From The Kansas Home Cook-Book, 1874, page 274. | |
| The Dixie Cook-Book (1883) | General Hintr |
Never let two kinds of animal food or two kinds of pastry be eaten from the same plate: make a fresh course of each. Cards on plates, bearing the names of the company, ... From The Dixie Cook-Book, 1883, page 488. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | General Satisfaction |
Line a pie dish with puff paste. Wet the edge of the paste around the pie dish with a little cold water. Cut the trimmings left, into strips about a half-inch wide and ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 392. | |
| The International Cook Book (1906) | German Apple Pie |
2578. QUENELLES OF FISH, CLAMART Remove skin and bones from a two-pound piece fresh halibut, cut it in small pieces, and place in a mortar with an egg and the yolks of ... From The International Cook Book, 1906, page 805. | |
| The White House Cook Book (1887) | German Fruit Pie |
SIFT together a heaping teaspoonful of baking powder and a pint of flour; add a piece of butter as large as a walnut, a pinch of salt, one beaten egg and sweet milk ... From The White House Cook Book, 1887, page 376. | |
| The Jewish Manual (1846) | German or Spanish Puffs |
Put a quarter of a pound of fresh butter, and a tea-cup full of cold water into a saucepan, when the butter is melted, stir in, while on the fire, four table spoonsful ... From The Jewish Manual, 1846, page 146. | |
| The Cook's Own Book (1832) | German Puffs |
(1) Mixvmwell with txxo large table-spoonfuls of flour, a quarter of a pint of cream, txxo well-lx-aten eggs, and a tea-spoonful of grated nut meg. a xery litde salt, ... From The Cook's Own Book, 1832, page 131. | |
| The Cook's Own Book (1832) | German Puffs |
(2) to a cream a quarter of a pound of fresh blanch and pound one ounce of sweet almonds xxith a little rose water, beat lixe yolks ami three xxhites of eggs; mix all ... From The Cook's Own Book, 1832, page 131. | |
| The Good Housekeeper (1841) | German Puffs |
Take a quarter of a pound of almonds; beat well in a mortar with a little rose-water or cream, six eggs, three spoonfuls and a half of flour, half a pint of cream, ... From The Good Housekeeper, 1841, page 103. | |
| Mrs. Owen's Illinois Cook Book (1871) | German Puffs |
Sift half a pound of flour; cut up into a quart of rich milk half a pound of fresh butter, set near the fire till melted; beat eight eggs very light and stir gradually ... From Mrs. Owen's Illinois Cook Book, 1871, page 261. | |
| Mrs. Porter's New Southern Cookery Book (1871) | German Puffs |
Seven spoonsful of flour, three eggs, one quart of milk, a little salt; flour and eggs together, then add the milk. in cups. From Mrs. Porter's New Southern Cookery Book, 1871, page 203. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | German Puffs |
The yolks of six eggs, five table-spoonfuls of flour, one of melted butter, one pint of milk, half a teaspoonful of Beat the yolks of the eggs light, add the milk to ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 267. | |
| Common Sense in the Household (1871) | German Puffs. *J« |
" 3 eggs—whites and yolks beaten separately and very 3 teaspoonfuls melted butter. Pour in nine well-buttered cups of same as \ised for measuring, and bake to a fine ... From Common Sense in the Household, 1871, page 400. | |
| The Jewish Manual (1846) | Giblet Pie |
Prepare the giblets as for “ stewed giblets,” they should then be laid in a deep dish, covered with a puff paste, and baked. eee Se phe ams a me me a hs ent MOLINA PIE, ... From The Jewish Manual, 1846, page 137. | |
| The Jewish Manual (1846) | Glaze for Pastry |
When the pastry is nearly baked, brush it ever with white of egg, cover it thickly with sifted sugar, and brown it in the oven, or it may be browned with a salamander. ... From The Jewish Manual, 1846, page 135. | |
| The International Cook Book (1906) | Gnocchis Russe |
Apple Pie (1434) 2657. PORKOL, BUCHAREST Cut one and a half pounds each raw, lean pork and raw beef into one-inch -square pieces. Heat two tablespoons melted butter in a ... From The International Cook Book, 1906, page 832. | |
| Mrs. Owen's Illinois Cook Book (1871) | Golden Pie |
Take one the and squeeze the pulp into a bowl, to which add One teacupful new milk, One tablespoonful corn starch, The yelks of three eggs, well-beaten. Pour these ... From Mrs. Owen's Illinois Cook Book, 1871, page 173. | |
| Mrs. Hale's New Cook Book (1857) | Good Appk |
Tart.—A pound and a quarter of apjdes, weighed afler they are pared and cored, will be sufficient for a tart, and four ounces more for ono of moderate Lay a border of ... From Mrs. Hale's New Cook Book, 1857, page 311. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Good Mincemeat Without Intoxicants |
Five pounds of beef boiled until tender (it should be salted when partly done). Let cool in liquor, remove fat, chop very fine and measure. Use twice as much finely ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 246. | |
| Mrs. Hale's New Cook Book (1857) | Good Puff Paste .—Take |
lb. of flour, sift it; lb. of but. ter, and divide it parts; weigh | to dust with. Rub one of the quarters of butter into the pound of flour, and mix up a little very ... From Mrs. Hale's New Cook Book, 1857, page 298. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Good, Not Rich, Pastes |
Very good crust for every-day family pies may be made by wetting up the flour with sour milk or cream sweetened with saleratus; a little butter may be used, if desired, ... From Mrs. Porter's New Southern Cookery Book, 1871, page 291. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Goop Common Paste |
One coffee-cup lard, three of sifted flour, and a little salt. In winter, soften the lard a little (but not in summer), cut it well into the flour with a knife, then mix ... From Buckeye Cookery and Practical Housekeeping, 1877, page 187. | |
| The Dixie Cook-Book (1883) | Goop Common Paste |
One coffee-cup lard, three of sifted flour, and a little salt. In winter soften the lard a little (but not in summer), cut it well into the flour with a knife, then mix’ ... From The Dixie Cook-Book, 1883, page 216. | |
| Housekeeping in Old Virginia (1879) | Gooseberry Pie |
Put one pound sugar to one of fruit, adding just enough water to prevent it from burning. Cook till it begins to jelly. Then spread over shapes of rich puff" paste, already baked. — From Housekeeping in Old Virginia, 1879, page 418. | |
| The White House Cook Book (1887) | Gooseberry Pie |
CAN be made the same as " Cranberry Tart Pie," or an upper crust can be put on before baking. Serve with boiled custard or a pitcher of good sweet cream. From The White House Cook Book, 1887, page 370. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Gooseberry Tart |
For this tart cover the outside of a round agate-ware baking dish, with Chopped Paste. Chill, bake. For filling mix four cups gooseberries, one cup sugar, few gratings, lemon few gratings From Lowney's Cook Book, Illustrated in Colors, 1907, page 276. | |
| The Kansas Home Cook-Book (1874) | Grafton, Wyandotte, and |
others. For each pie take medium-sized teacup of sifted flour, one heaping tablespoon lard, and about a quarter of a teaspoon salt; mix the but slightly through the ... From The Kansas Home Cook-Book, 1874, page 172. | |
| Aunt Babette's Cook Book (1889) | Grape Pie |
Squeeze out the pulps and put them in one "vessel, the skins into another. Then simmer the pulp a little and press it through a collander to separate the seeds. Then put ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 254. | |
| The International Cook Book (1906) | Grape Tarts |
2501. MUTTON CROQUETTES, ORIENTAL Pick off all meat from leg of mutton left over from Saturday and cut it in quarter-inch-square pieces. Finely chop one medium, white ... From The International Cook Book, 1906, page 777. | |
| Mrs. Owen's Illinois Cook Book (1871) | Grate the |
rind of three lemons, take off the thick white skin, cut the lemons in very thin slices, take out the seed, add Three large cupsful of fine white Half a cupful of water. ... From Mrs. Owen's Illinois Cook Book, 1871, page 172. | |
| Aunt Babette's Cook Book (1889) | Grated Apple Pie |
Line a pie-plate with a rich puff paste. Pare and grate four or five large tart apples into a bowl into which you have stirred the yelks of two or three eggs with about ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 249. | |
| The Picayune Creole Cook Book (1901) | Grated Lemon Peel. Powdered Sugar |
Wash and peel the pears, which will be all the nicer if they are a little tart. Take out the seeds and cores. Cut them into slices, more or less thick or thin, according ... From The Picayune Creole Cook Book, 1901, page 252. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Grease a French |
pie-mould and it carefully with of paste. a sharp knife cut the paste even with the top of the mould. the paste down to the thickness of a quarter of an inch, and cut ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 228. | |
| Mrs. Owen's Illinois Cook Book (1871) | Green Apple Dumplings |
a dough as you would for soda biscuit, roll into pieces large enough to hold an apple, after it has been peeled and oored; an in and secure the crust with flour, that it ... From Mrs. Owen's Illinois Cook Book, 1871, page 296. | |
| The White House Cook Book (1887) | Green Apple Pie |
PEEL, core and slice tart apples enough for a pie; sprinkle over about three tablespoonfuls of sugar, a teaspoonful of cinnamon, a small level tablespoonful of sifted ... From The White House Cook Book, 1887, page 358. | |
| The Dixie Cook-Book (1883) | Green Currant Pie |
Line an inch pie-dish with good pie-crust, sprinkle over the bottom two heaping table-epoons sugar and two of flour (or one of corn starch) mixed; then pour in one pint ... From The Dixie Cook-Book, 1883, page 221. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Green Currawr Pie |
Line an inch piedish with good pie-crust, sprinkle over the bottom two heaping table-spoons sugar and two of flour (or one of corn starch) mixed; then pour in one pint ... From Buckeye Cookery and Practical Housekeeping, 1877, page 192. | |
| The White House Cook Book (1887) | Green Gooseberry Tart |
Top and tail the gooseberries. Put into a porcelain kettle with enough water to prevent burning and stew slowly until they break. Take them off, sweeten well and set ... From The White House Cook Book, 1887, page 375. | |
| The International Cook Book (1906) | Green-Gage Pie |
1465. LITTLE NECK CLAMS, DE'SIRE' Open thirty-six very fresh little neck clams, and drop them in a small saucepan with their liquor. Add a half pint water, place on the ... From The International Cook Book, 1906, page 449. | |
| The Dixie Cook-Book (1883) | Gutter Tarts |
Take small patty pans, line them out with short crust and then fill them with red currants, black currants, raspberries or what fruit you choose; heap them up high in ... From The Dixie Cook-Book, 1883, page 380. | |
| The Dixie Cook-Book (1883) | Hickory-nut Cakes |
' One egg, half cup flour, a cup sugar, a cup nuts sliced fine; drop on buttered tins one tea-spoonful in a place, two inches apart. Or, toll and bake like sand ... From The Dixie Cook-Book, 1883, page 121. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Hicxory-nut Cakes |
One egg, half cup flour, a cup sugar, a cup nuts sliced fine; drop on buttered tins one tea-spoonful in a place, two inches apart. Or, bake like sand tarts.—Jfrs. Lamb, Bellefontaine. From Buckeye Cookery and Practical Housekeeping, 1877, page 100. | |
| The Cook's Own Book (1832) | Hit in |
the eggs, and Mir tin-in till they come to a curd; men pour it nut, and when it is cold, put in a salt, two spoonfuls of rose water, and threequarters of a pound of ... From The Cook's Own Book, 1832, page 93. | |
| The White House Cook Book (1887) | How to Make a Pie |
AFTER making the crust, take a portion of it, roll it out and fit it to a buttered pie-plate by cutting it off evenly around the edge; gather up the scraps left from ... From The White House Cook Book, 1887, page 353. | |
| Mrs. Beeton's Book of Household Management (1861) | How to Make Pastry |
y the H'»ir..id.i -ui\ with th«- tiiic«'i^; roll -nit.ind pl.i.-ithe butter in the o-ntr*-; fi'|<l thr ends over, m. iking.in I'livi-lnjHf<-r thr 1-uttcr; roll out; ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Bohemian-American Cook Book (1915) | Hrozinl'ovy |
páj. Seed a cup of large plump raisins, place them in a Í3'á' with a cup of water, four tablespoons of vinegar, half a cup of sugar and an even tablespoon of butter. You ... From Bohemian-American Cook Book, 1915, page 211. | |
| La Cuisine Creole (1885) | Huckle or Whortleberry Pie |
Put a quart of picked huckleberries into a basin of water, take off whatever floats; take up the berries by the handful; pick out all the stems and unripe berries, and ... From La Cuisine Creole, 1885, page 201. | |
| The White House Cook Book (1887) | Huckleberry Pie |
PUT a quart of picked huckleberries into a basin of water; take whatever floats; take up the berries by the handful, pick out all the stems and unripe berries and put ... From The White House Cook Book, 1887, page 365. | |
| The Cook's Own Book (1832) | I'\ste for Family Pies |
Rub into one |xund and a half of flour |x>und of butter, wet it with cold water sufficient it into a stiff paste; work it well, ami roll it out two or three times. From The Cook's Own Book, 1832, page 181. | |
| The Cook's Own Book (1832) | I.kmon Mince Pies |
Squeeze out the juice from a large lemon; the outtill sufficiently tender to beat to a mash, it large apples chopped, and four ounces of suet, half a pound of currants, ... From The Cook's Own Book, 1832, page 155. | |
| The Cook's Own Book (1832) | Icing for Tarts |
of an egg and some melted butter well together; wash the a feather, and sugar over the or beat white of egg, wash the paste, and sift white sugar. From The Cook's Own Book, 1832, page 144. | |
| The Picayune Creole Cook Book (1901) | Iie Eee |
the whites of six eggs to a stiff froth with the sugar, which should be fine white powdered. Add a teaspoonful of vanilla. When the meringue can stand alone, cover the ... From The Picayune Creole Cook Book, 1901, page 269. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Indian Puffs |
Into one quart of boiling milk stir eight tablespoonsful of meal and four tablespoonsful of brown; boil five minutes, stirring constantly cool, add six well-beaten eggs ... From Mrs. Porter's New Southern Cookery Book, 1871, page 223. | |
| Manual for Army Cooks (1896) | Indian-meal Dumplings |
3 pounds Indian meal. 1 ounce salt. 1 pound suet or fat. 1 pint molasses. Soak the meal, skim it, boil it in three quarts of water for one hour, take it out, mix it with ... From Manual for Army Cooks, 1896, page 171. | |
| The White House Cook Book (1887) | Irish Apple Pie |
PARE and take out the cores of the apples, cutting each apple into four or eight pieces, according to their size. Lay them neatly in a baking dish, seasoning them with ... From The White House Cook Book, 1887, page 359. | |
| Bohemian-American Cook Book (1915) | Jabll-ovi/ |
páj na jiný zpsob. Line a pie plate with crust, put in a layer of thinly sliced apples sprinkled with sugar and cinnamon, then a of in a of cover with the top crust and ... From Bohemian-American Cook Book, 1915, page 210. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Jealousy Puffs |
Two cupsfulof sugar, one cupful each of butter and sweet cream, three cupsful of flour, three eggs, one teaspoonful of soda, two teaspoonsful of cream of tartar, and ... From Mrs. Porter's New Southern Cookery Book, 1871, page 250. | |
| Aunt Babette's Cook Book (1889) | Jellied Apples |
Soak half a box of gelatine in half a cup of water for about one hour, or longer if convenient. Take two cups of sugar, one pint of water and half a cup of wine, the ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 314. | |
| Aunt Babette's Cook Book (1889) | Jellied Apples |
Soak half a box of gelatine in half a cup of water for two hours. Use two quarts of nice,, tart apples, peeled, quartered and cored. Boil twocupfuls of sugar with the ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 317. | |
| The White House Cook Book (1887) | Jelly and Preserved Fruit Pies |
PRESERVED fruit requires no baking; hence, always bake the shell and put in the sweetmeats afterwards; you can cover with whipped cream, or bake a top crust shell; the ... From The White House Cook Book, 1887, page 369. | |
| The Kansas Home Cook-Book (1874) | Joseph, Mo |
Six eggs, two cups sugar, two cups one rubbed in the in split and spread the cream between them. This quantity makes three pies. From The Kansas Home Cook-Book, 1874, page 180. | |
| The Southern Cookbook (1912) | Keep the |
for the pie. Take off a bit of the meat for the balls, and let the be eaten; but simmer the bone in the brothj.int.il it is very good. Half boil the head, and cut it in ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 156. | |
| The Epicurean (1894) | Kitchkn Utensils |
SOUriLE PAN, AND PIE DISH (Casserole h Souffle, et Plat I Tarte). These vessels are of plated ware or sterling silver, made in different shapes and different sizes; they ... From The Epicurean, 1894, page 251. | |
| Bohemian-American Cook Book (1915) | Knedlil'y |
ze syrových hr-amhor. Grate six raw peeled potatoes, drain (not too dry), add enough flour to make a stiff batter, and Boil them in rapidly add one or two eggs wish, ... From Bohemian-American Cook Book, 1915, page 194. | |
| The Dixie Cook-Book (1883) | Knott, Frankfort, Ky |
20 PASTRY AND CONFECTIONERY. GoosrBERRY Pres.—Mix one pint sugar with one of berries, adding just enough water to prevent burning; cook until it begins to jell, cool and ... From The Dixie Cook-Book, 1883, page 401. | |
| Mrs. Beeton's Book of Household Management (1861) | Kshioned Style |
A joint of meat, a fruit tart or stewed fruit, or a suet or milk pudding, constitute the luncheon of many who dine late, more especially when the household includes ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Presbyterian Cook Book (1873) | L. A. Tenney |
Seven pounds of lean beef (a neck is best); boil until very tender, without salt, in a little water, adding more if needed to prevent burning; save one half pint of the ... From Presbyterian Cook Book, 1873, page 69. | |
| The Woman Suffrage Cook Book (1886) | L. F. T. Barnard |
Cracked 'heat Pudding. In a deep pudding-dish put layers of cold cracked wheat and tart apples sliced thin, with two tablespoonfills sugar and one tablespoonful raisins. ... From The Woman Suffrage Cook Book, 1886, page 72. | |
| The Cook's Own Book (1832) | La M B Pie, a Savory One |
Cut it pep|-r. and ' M ike a..it., it, a few.no and the same as in gome oysters and forcemeat of hard e^<;s, and the tops of asparagus, about two Put Ixittor all over ... From The Cook's Own Book, 1832, page 153. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Lady-Fingers |
Four eggs, three-fourths of a cupful of pastry flour, half a cupful oipowdered sugar. Have the bottom of three baking pans covered with paraffine paper or sheets of ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 330. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Lancashire Pie |
Take cold beef or veal, chop, and season as for hash; have ready hot mashed potatoes seasoned as if for the table, and put in a shallow bakingdish first a layer of meat, ... From Buckeye Cookery and Practical Housekeeping, 1877, page 330. | |
| Directions for Cookery, in Its Various Branches (1837) | Lard Paste.—lard |
for never be used without an equal quantity Take half a pound of nice lard, and half a pound of fresh butter; rub them together into two pounds and a quarter of flour, ... From Directions for Cookery, in Its Various Branches, 1837, page 277. | |
| Larkin Housewives' Cook Book (1915) | Larkin Com Starch |
Add two cups scalded milk, one tablespoon butter. Cook in double-boiler ten minutes, take front fire, add one teaspoon Larkin Lemon Flavoring Extract. Pour into baked ... From Larkin Housewives' Cook Book, 1915, page 103. | |
| Mrs. Hale's New Cook Book (1857) | Leman Mince Pies .—Weigh |
lb. of fine large lemons, cut them in half, squeeze out the juice, and pick the pulp from the skins; tender, and pound then in a mortar; add 8 oz. of pounded loaf sugar, ... From Mrs. Hale's New Cook Book, 1857, page 309. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Lemon Burrer |
Juice and grated rind of one lemon, tea-cup white sugar, yolks of two eggs, butter the size of two eggs; boil ten minutes. This may be made up in quantity, kept for a ... From Buckeye Cookery and Practical Housekeeping, 1877, page 223. | |
| Gulf City Cook Book (1878) | Lemon Cream Pie |
The jui.ce and lemons, f >ur eggs, one quarter of a pound of butter, one pound; beat all well together; place on the tire, and cook until it becomes the consistency of ... From Gulf City Cook Book, 1878, page 159. | |
| Housekeeping in Old Virginia (1879) | Lemon Cream Pie |
One cupful sugar, one of water; one raw potato, grated; juice and grated rind of one lemon. Bake in pastry, top and bottom. From Housekeeping in Old Virginia, 1879, page 415. | |
| Larkin Housewives' Cook Book (1915) | Lemon Crumb Pie |
One cup sugar, one cup cold water, one cup fine bread-crumbs (or one thick slice of bread),' juice and rind of one lemon, two eggs, pinch of salt, two tablespoons ... From Larkin Housewives' Cook Book, 1915, page 102. | |
| The White House Cook Book (1887) | Lemon Dumplings |
Mix together a pint of grated bread crumbs, half a cupful of chopped suet, half a cupful of moist sugar, a little salt and a small tablespoonful of flour, adding the ... From The White House Cook Book, 1887, page 424. | |
| The Boston Cooking-School Cook Book (1896) | Lemon Fie IH |
Yolks 4 eggs 1^ cups milk 6 tablespoons sugar Whites 4 eggs Few grains salt % cup powdered sugar Beat yolks of eggs slightly, add sugar, salt, grated rind of lemon, and ... From The Boston Cooking-School Cook Book, 1896, page 544. | |
| Foods That Will Win the War and How to Cook Them (1918) | Lemon Filling for Pie |
14 cups corn syrup 1 tablespoon lemon rind 4 cup cornstarch % cup lemon juice (2 lemons) é Mix cornstarch and 1 cup water. Add to corn syrup. Cook over direct flame ... From Foods That Will Win the War and How to Cook Them, 1918, page 73. | |
| Rumford Complete Cook Book (1908) | Lemon Meringue Pie |
The juice and grated rind of 1 lemon. 2 heaping teaspoons cornA pinch of salt. starch. tablespoons for the meringue. Boil the water and sugar together, add the ... From Rumford Complete Cook Book, 1908, page 128. | |
| Aunt Sammy's Radio Recipes (1927) | Lemon Meringue Pie |
1 cup cold water. 4 tablespoons lemon juice. Grated rind of H lemon. 3 taVilcspoons cornstarch. y% teaspoon salt. Mix the cornstarch, the cold water, and the salt, place ... From Aunt Sammy's Radio Recipes, 1927, page 69. | |
| The Creole Cookery Book (1885) | Lemon Mince. Xd |
. Squeeze 2 large lemons; boil the peel till tender enough to beat to a mush; 6 large apples, $ lb. of suet, 1 Ib. of cw rants, } Ib. of sugar, and candied fruit, as for ... From The Creole Cookery Book, 1885, page 210. | |
| Housekeeping in Old Virginia (1879) | Lemon or Orange Syrup |
Put one pound and a half white sugar to each pint of juice. Add some peel, and boil ten minutes, then strain and cork. It makes a fine beverage, and is useful for ... From Housekeeping in Old Virginia, 1879, page 482. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Lemon Pie |
Grate the rind off two lemons, peal off the white skin, chop the lemon up fine, add two cups of sugar, beat up two eggs, and stir it all together. Roll out thin a rich ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 101. | |
| Common Sense in the Household (1871) | Lemon Pie |
{JVo. 3). 1 great spoonful butter. |- cxip white sugar. Juice and grated peel of lemon. Bake in open shells of paste. Cream the sugar and butter, stir in the beaten ... From Common Sense in the Household, 1871, page 362. | |
| Presbyterian Cook Book (1873) | Lemon Pie |
Mrs. J. W. S. Eour ounces of butter; one pint of cream; nine eggs; juice and rind of two lemons; three-quarters of a pound of sugar. From Presbyterian Cook Book, 1873, page 65. | |
| Housekeeping in Old Virginia (1879) | Lemon Pie |
One cupful sugar, one cupful sweet milk, one tablespoonful flour, one tablespoonful butter, three eggs, one lemon. Mix the grated rind and juice of the lemon with the ... From Housekeeping in Old Virginia, 1879, page 414. | |
| Housekeeping in Old Virginia (1879) | Lemon Pie |
One tablespoonful butter, creamed with two cups of sugar, yolks or six eggs, grated rind and juice of four lemons, foui heaping tablespoonfuls flour. Mix well. Add a ... From Housekeeping in Old Virginia, 1879, page 414. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Lemon Pie |
The juice and rind of one lemon, two eggs, eigh^ heaping table-spoonfuls of sugar, one tea-cupful of milk, one teaspoonful of corn-starch. Mix the com-starch little of ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 262. | |
| La Cuisine Creole (1885) | Lemon Pie |
Grate the rind and express the juice of three lemons; rub together a cup and a half of powdered sugar and three tablespoonfuls of butter; beat up the yolks of four eggs, ... From La Cuisine Creole, 1885, page 199. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Lemon Pie |
i cup of water Juice and rind of one large i soda cracker Beat the sugar and egg together, then add the water, then the cracker rolled, then the juice and rind of the lemon. From Mrs. Rorer's Philadelphia Cook Book, 1886, page 394. | |
| The Woman Suffrage Cook Book (1886) | Lemon Pie |
Line a pie plate with a rich paste. Grate the rind of one large or two small lemons and then squeeze out the juice. To this add the yolks of two eggs, one cupful of ... From The Woman Suffrage Cook Book, 1886, page 82. | |
| Aunt Babette's Cook Book (1889) | Lemon Pie |
Line a deep pie-plate with a rich puff paste, and bake a light brown. Remove from the oven until the filling is prepared. Take a large juify lemon, grate the peel and ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 250. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Lemon Pie |
For filling, mix two tablespoons cornstarch, one cup sugar, and one half cup boiling water, boil five minutes, add one tablespoon butter, juice and rind of one lemon, ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 271. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Lemon Pie |
Four eggs, six tablespoons of sugar, five tablespoons of cold water, the grated rind and juice of one lemon, one table¬ spoon of melted butter, and a pinch of salt. Beat ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 248. | |
| Fifty-Two Sunday Dinners (1913) | Lemon Pie |
34 cup sugar. 2 egg yolks slightly beaten. 1 cup boiling water. 4 tablespoons lemon juice. 2 tablespoons cornstarch. Grated rind one lemon. 2 tablespoons flour. 1 ... From Fifty-Two Sunday Dinners, 1913, page 24. | |
| Larkin Housewives' Cook Book (1915) | Lemon Pie |
One lemon, one cup sugar, three tablespoons corn starch, two eggs, one pint hot water, one tablespoon butter. Dilute corn in cold water, put sugar, butter and grated ... From Larkin Housewives' Cook Book, 1915, page 102. | |
| The Boston Cooking-School Cook Book (1896) | Lemon Pie I |
% cup chopped apple i^ cup rolled common crackers 1 cup sugar 2 tablespoons lemon juice 1 beaten egg Grated rind 1 lemon 1 teaspoon melted butter Mix ingredients in ... From The Boston Cooking-School Cook Book, 1896, page 543. | |
| The Boston Cooking-School Cook Book (1896) | Lemon Pie II |
% cup sugar 2 egg yolks ^ cup boiling water 3 tablespoons lemon juice 2 tablespoons corn-starch Grated rind 1 lemon 2 tablespoons flour 1 teaspoon butter Mix ... From The Boston Cooking-School Cook Book, 1896, page 543. | |
| The Boston Cooking-School Cook Book (1896) | Lemon Pie IV |
3 eggs ^ cup lemon juice % cup sugar Grated rind %, lemon 2 tablespoons water Beat eggs slightly, add sugar, lemon juice, grated rind, and water. Bake in one crust in a ... From The Boston Cooking-School Cook Book, 1896, page 544. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Lemon Pie No |
For filling, mix one cup sugar, yolks of four eggs, one eighth teaspoon salt, one cup milk, grated rind and juice of one lemon, and the whites of four eggs beaten until ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 271. | |
| The Boston Cooking-School Cook Book (1896) | Lemon Pie V |
1 cup sugar 1 cup milk 3 tablespoons flour 1 tablespoon melted 3 tablespoons lemon juice butter Mix sugar and flour, add lemon juice, ^gg yolks slightly beaten, milk, ... From The Boston Cooking-School Cook Book, 1896, page 544. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Lemon Pie with Raisins |
One egg, one cup of raisins, one large lemon, one cup of boiling water, one cup of light brown sugar, half cup of molas¬ ses, two tablespoons of melted butter, one even ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 250. | |
| Housekeeping in Old Virginia (1879) | Lemon Pie. ** |
Grate the rind and squeeze the juice of two lemons. Stir two tablespoonfuls corn-starch into two teacups hot water, and boil, stirring well. Add three-quarters of a ... From Housekeeping in Old Virginia, 1879, page 414. | |
| La Cuisine Creole (1885) | Lemon Pie. Rich |
Five eggs, two lemons, one cup and a half of sugar. Beat all together except the whites of three eggs, which you must beat stiff with sugar, and when the pies are cold ... From La Cuisine Creole, 1885, page 200. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | Lemon Pies |
Take four eggs, one tablespoonful of butter to one and a half tea-cup of powdered sugar, rub butter and together a cream, then add the yelks of the eggs to butter and ... From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 30. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Lemon Pre |
One lemon grated, one cup sugar, the yolks of three eggs, small piece butter, three tablespoons milk, one teaspoon corn starch; beat all together and bake in a rich ... From Buckeye Cookery and Practical Housekeeping, 1877, page 192. | |
| The Dixie Cook-Book (1883) | Lemon Pre |
One lemon grated, one cup sugar, the yolks of three eggs, small pieces butter, three tablespoons milk, two tea-spoons corn starch; beat all together and bake ina rich ... From The Dixie Cook-Book, 1883, page 222. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Lemon Puffs |
of finely-powdered and mix it the of two lemons; the white of an egg to a complete froth it to the lemon and sugar and beat the whole for; then well beat three more eggs ... From Mrs. Porter's New Southern Cookery Book, 1871, page 260. | |
| The White House Cook Book (1887) | Lemon Raisin Pie |
ONE cup of chopped raisins, seeded, and the juice and grated rind of one lemon, one cupful of cold water, one tablespoonful of flour, one cupful of sugar, two ... From The White House Cook Book, 1887, page 365. | |
| Housekeeping in Old Virginia (1879) | Lemon Tarts |
Chop or grate a lemon; add a cupful white sugar, a cupful water, one ^gg, one tablespoonful flour. Line small patties with paste, put a spoonful in each and bake. — Mrs. M. JB, B. From Housekeeping in Old Virginia, 1879, page 423. | |
| Gulf City Cook Book (1878) | Lemon-pie |
The yelks of six eggs, four tea-cupfuls of sugar, one tablespoonful of butter, two tea-cupfuls of milk, the juice and grated rinds of four lemons, four of corn-starch or ... From Gulf City Cook Book, 1878, page 159. | |
| Gulf City Cook Book (1878) | LEMON-PIE.— |
The yelks of five eggs and the white of one; stir together with one half pound of sugar, one quarter of a pound of butter, the grated rind of three lemons and the one ... From Gulf City Cook Book, 1878, page 158. | |
| Common Sense in the Household (1871) | Lemox Pie {Ko |
2). 1 apple, chopped fine. 1 egg. 1 lemon, chop the inside very fine and grate the rind. 1 cup Fugar. Butter, the size of a walniit. Tliis is just enough for one pie. ... From Common Sense in the Household, 1871, page 361. | |
| Common Sense in the Household (1871) | Lemox Tart |
2 lemons—all the juice, and a teaspoonful gi-ated peel, t teaspoonful corn-starch, dissolved in a little cold water, A dozen raisins stewed, cut in two and seeded. Beat ... From Common Sense in the Household, 1871, page 363. | |
| Boston School Kitchen Text-Book (1887) | Lesson Xl— Dumplings |
about half an hour before the stew is done. Tiie kettle should be drawn forward, that the water may boil, not sinnner, while the are not harm the meat as it would if ... From Boston School Kitchen Text-Book, 1887, page 163. | |
| La Cuisine Creole (1885) | Light Flour Puffs for Breakfast |
Take a tumbler of sifted flour, a tumbler of milk and two eggs. Put a teaspoonful of yeast powder in the flour before sifting; beat the eggs separately. Mix all ... From La Cuisine Creole, 1885, page 139. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Line a |
deep pie plate with puff paste, pour in the mixture, and bake in a quick oven thirty minutes. Add gradually three tablespoonfuls of powdered sugar to the whites of the ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 393. | |
| Bohemian-American Cook Book (1915) | Line a |
pie plate with thinly rolled pie thinly and or grated nutmeg, of moisten the edge with water, cover with the top crust, which you have pricked with a fork or knife, and ... From Bohemian-American Cook Book, 1915, page 210. | |
| Bohemian-American Cook Book (1915) | Line a |
pie plate with Mix a cup with a cup of sugar, fold in three whites beaten all the crust and From Bohemian-American Cook Book, 1915, page 214. | |
| Larkin Housewives' Cook Book (1915) | Line a |
pie-plate with piecrust, fill with mixture and bake quickly. Beat the whites of the eggs stiff, add two tablespoons granulated sugar, spread over the pie, return the pie ... From Larkin Housewives' Cook Book, 1915, page 104. | |
| The Appledore Cook Book (1872) | Lubin's |
is the best. Xtoman Ptm,ch. Two quarts of cold water, one of Madeira wine, half a pint of brandy, the juice of six lemons, and two quarts of is very hard to freeze. In ... From The Appledore Cook Book, 1872, page 178. | |
| The National Cookery Book (1876) | Mapison APPLE Pre |
Line a deep pie dish with rich puff paste; slice the apples, previously pared and cored, into the pie dish, heaping it quite full. Bake it until the apples are done and ... From The National Cookery Book, 1876, page 213. | |
| La Cuisine Creole (1885) | Marlborough Apple Tarts. Very Fine |
Quarter, and stew a dozen tart apples. To each tea¬ cup of this pulp, rubbed through a sieve, add a teacup of sugar, half a cup of melted butter, the juice and grated ... From La Cuisine Creole, 1885, page 214. | |
| The Appledore Cook Book (1872) | Marlborough Fies |
Steam until Sl&nder six good-Sized tart apples, and then run them through the cullender; in, while they are hot, one spoonful of butter; when cool, stir in the yolks of ... From The Appledore Cook Book, 1872, page 158. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Marlborough Pie |
6 medium-sized apples i tablespoon ful of butter (i oz.) i cup of cream if you use wine Steam the apples until tender, then press them through a sieve, and add to them, ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 394. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Marmalade Custard Pies |
Bake rich puff* or egg-paste shells, and fill with custard made as follows: the of six eggs till thick and firm; in twelve ounces of marmalade or (or is equally; ten ... From Mrs. Porter's New Southern Cookery Book, 1871, page 305. | |
| The Dixie Cook-Book (1883) | Martin, Richmond, Va |
Sitver Pre.—Peel and grate one large white Irish potato, add the grated rind and juice of a lemon, the beaten white of an egg, one teacup white sugar and one of cold ... From The Dixie Cook-Book, 1883, page 402. | |
| Mrs. Owen's Illinois Cook Book (1871) | Mate Elliott |
Half cupful milk, \^ One lemon, grate the rind. Mix the grated lemon with sugar and butter; add the yelks, then the milk, then lemon juice, last the whites, well-beaten; ... From Mrs. Owen's Illinois Cook Book, 1871, page 176. | |
| The Kansas Home Cook-Book (1874) | McFarland, Topeka |
Half cup of butter, two of sugar creamed together, one or milk, four eggs; beat the yolks thoroughly, add to the butter Use Richards' Queen Baking Powder in place of ... From The Kansas Home Cook-Book, 1874, page 178. | |
| The National Cookery Book (1876) | Mince for Patties |
Two ounces of ham, fi ur ounces of chick 1 OI veal, on egg, boiled hard, a little mace, cloves, salt and p pper. Mince all fine. Add four tablespoonfuls of hot, rich ... From The National Cookery Book, 1876, page 120. | |
| The Woman Suffrage Cook Book (1886) | Mince for Pies |
Order the choicest rump-steak, say a piece weighing four and one-half pounds, which will boil down to about two pounds; two pounds of meat, chopped fine, four and ... From The Woman Suffrage Cook Book, 1886, page 83. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Mince Pie |
Boil a beef tongue weighing six pounds, and what is called the vein of a round of beef weighing six pounds, six hours; then skin the tongue, and chop the beef and tongue ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 98. | |
| Rumford Complete Cook Book (1908) | Mince Pie |
1 pound seeded raisins. 1 pound sugar. 1 pound currants. 2 pounds peeled, cored and 1 pound finely-chopped chopped apples. beef suet. \% teaspoons mixed spices. The ... From Rumford Complete Cook Book, 1908, page 127. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Mince Pie |
Ingredients: Four pounds of lean, cold boiled meat chopped fine, nine pounds of apples chopped fine, one and a half pounds of suet chopped fine, three pounds of raisins, ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 252. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Mince Pie Filling |
3 lbs. lean beef finely chopped # 2 tablespoons salt 2 lbs. suet finely chopped 3 qts. apples finely chopped 1 cup coffee 3 lbs. raisins seeded and chopped 2 cups cider ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 273. | |
| La Cuisine Creole (1885) | Mince Pie. How to Fill and Bake |
Line a pie dish with a nice puff paste, rolled to twice the thickness of a dollar piece. Put in the pie mixture half an inch deep, and spread it to within a finger width ... From La Cuisine Creole, 1885, page 197. | |
| Common Sense in the Household (1871) | Mince Pies |
(i\^o. 1). 4 ibs. meat i. e., two-thirds apple, one-third meat. " " currants, washed, picked over, and dried. 3 quarts cider. 1 pint brandy. 1 heaping tablespoonful ... From Common Sense in the Household, 1871, page 354. | |
| Common Sense in the Household (1871) | Mince Pies |
(i\^o. 2). *J* 2 lbs. lean fresh be*f, boiled, and when cold, chopped lb. beef-suet, cleared of strings and minced to powder, 6 lbs. apples, pared and chopped. " lb. ... From Common Sense in the Household, 1871, page 354. | |
| The Appledore Cook Book (1872) | Mince Pies |
Boil a shank of beef six hours; then take up and set away to cool. (Save the liquor for soup.) When cold, free from bones and cut of][, all the fat and gristle; then ... From The Appledore Cook Book, 1872, page 117. | |
| The Appledore Cook Book (1872) | Mince Pies |
Two pounds of tender lean beef; chop it while raw very; take one cupful of chopped suet, tw.o pint bowlfuls of chopped applfe, one of stonec^aisins, half a bowlful of ... From The Appledore Cook Book, 1872, page 157. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | Mince Pies |
One beef tongue boiled tender, then take the skin off; four pounds beef kidney suet, peel all the skin off it and chop very fine with the tongue; two pounds citron ... From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 33. | |
| The Boston Cooking-School Cook Book (1896) | Mince Pies |
Mince pies should be always baked with two crusts. For Thanksgiving and Christmas pies, Puff Paste is often used for rims and upper crusts, but is never satisfactory ... From The Boston Cooking-School Cook Book, 1896, page 544. | |
| Presbyterian Cook Book (1873) | Miss Louie |
Pare and quarter tart apples and boil them gently with one lemon for every six apples, till a straw will pass through Make a syrup of half a pound of white sugar to each ... From Presbyterian Cook Book, 1873, page 87. | |
| Larkin Housewives' Cook Book (1915) | Mix and |
as for pastry. Cut in strips five inches long and one-fourth inch wide. Bake eight minutes in hot oven. Pile log-cabin fashion and serve with sala!d or coffee. These ... From Larkin Housewives' Cook Book, 1915, page 101. | |
| Aunt Sammy's Radio Recipes (1927) | Mix and |
sift the dry ingredients and add them, with the floured raisins, first mixture. well, pour into a greased pan, and bake in a moderate oven (300° to 350° F.) for about 1 ... From Aunt Sammy's Radio Recipes, 1927, page 75. | |
| Larkin Housewives' Cook Book (1915) | Mix with |
one-half cup milk, use a little flour to keep it from sticking to the hands and put into a pie-tin. Bake in a quick oven. done, split apart and spread strawberries ... From Larkin Housewives' Cook Book, 1915, page 94. | |
| Mrs. Owen's Illinois Cook Book (1871) | Mks. Able |
One pint white sugar, Four eggs, beaten in one at a time, Two tablespoon sful of flour, Kind of one large lemon, One pint sweet milk, (Juice of the lemon squeezed in.) ... From Mrs. Owen's Illinois Cook Book, 1871, page 167. | |
| The Boston Cooking-School Cook Book (1896) | Mocha Frosting |
^ cup butter 1 tablespoon breakfast cocoa \y^ cups confectioners' sugar Coffee infusion Cream butter, and add sugar gradually, continuing the beating; then add cocoa and ... From The Boston Cooking-School Cook Book, 1896, page 611. | |
| Presbyterian Cook Book (1873) | Mock Apple Pie |
One teaspoonful tartaric acid; two cupsful pounded crackers; one and a half cups of sugar; five cupsful of Bake with two crusts. From Presbyterian Cook Book, 1873, page 68. | |
| The White House Cook Book (1887) | Mock Apple Pie |
CRUSH finely with a rolling pin, one large Boston cracker; put it into a bowl and pour upon it one teacupful of cold water; add one teacup ful of fine white sugar, the ... From The White House Cook Book, 1887, page 359. | |
| The Boston Cooking-School Cook Book (1896) | Mock Cherry Pie |
Mix one cup cranberries cut in halves, one-half cup raisins seeded and cut in pieces, three-fourths cup sugar, and one tablespoon flour. Dot over with one teaspoon ... From The Boston Cooking-School Cook Book, 1896, page 546. | |
| Fifty-Two Sunday Dinners (1913) | Mock Cherry Pie |
Mix one and one-half cups cranberries chopped moderately, three-fourths cup seeded and shredded raisins, one cup sugar, one tablespoon flour and a sprinkle of salt. Pile ... From Fifty-Two Sunday Dinners, 1913, page 148. | |
| Larkin Housewives' Cook Book (1915) | Mock Cherry Pie |
raisins, one cup cranberries, one-half cup hot water, one cup sugar, one tablespoon flour, one teaspoon Larkin Pour the hot water over the raisins and cranberries and ... From Larkin Housewives' Cook Book, 1915, page 105. | |
| The White House Cook Book (1887) | Mock Cream Pie |
TAKE three eggs, one pint of milk, a cupful of sugar, two tablespoonfuls of cornstarch or three of flour; beat the sugar, cornstarch and yolks of the eggs together; ... From The White House Cook Book, 1887, page 363. | |
| Presbyterian Cook Book (1873) | Mock Mince Pie |
One cup of vinegar; two cups of water; one cup of sugar; one of molasses; one of chopped raisins; two of bread crumbs; one half cup of batter, and two eggs. Spice to ... From Presbyterian Cook Book, 1873, page 70. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Mock Mince Pie |
i cup of raisins, chopped ^ of a cup of molasses Y?, cup of cider 2 Boston crackers i tablespoonful of vinegar y2 cup of sugar y% cup of washed currants j cup of cut ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 396. | |
| Aunt Babette's Cook Book (1889) | Mock Mince Pie |
Line a plate with a rich puff paste, and fill with the following: Beat up two eggs with one cup and a quarter of sugar, one cupful of bread which has been soaked in warm ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 246. | |
| Fifty-Two Sunday Dinners (1913) | Mock Mince Pie |
2 Uneeda biscuits, rolled fine. lcup raisins seeded and 144 cups sugar. shredded. 1 cup molasses. ¥% cup butter. Y cup lemon juice. 2 eggs well beaten. 2 tablespoons ... From Fifty-Two Sunday Dinners, 1913, page 131. | |
| The Appledore Cook Book (1872) | Mock Mince Pies |
Two pounded crackers, one cup of molasses, one of cider, one of chopped raisins, two eggs, one teaspoonful of salt, one of clove, two of cinnamon, one of mace, one ... From The Appledore Cook Book, 1872, page 117. | |
| La Cuisine Creole (1885) | Mock Mince Pies. Very Good |
Take six crackers, soak them in one and a half cups of warm water, add to them one cup of good brown sugar, one cup of raisins, one cup of molasses, and onehalf cup of ... From La Cuisine Creole, 1885, page 199. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Moisten the |
flour with just a little cold it the two pie dishes with plain in the an upper and bake in a quick oven for thirty minutes. From Mrs. Rorer's Philadelphia Cook Book, 1886, page 394. | |
| Mrs. Owen's Illinois Cook Book (1871) | Molasses Pie |
The yelks of four eggs, beaten very light, One large spoonful flour, Two tablespoonsful strong vinegar, Two tablespoonsful ginger. Bake, then add the whites of the eggs, ... From Mrs. Owen's Illinois Cook Book, 1871, page 174. | |
| Housekeeping in Old Virginia (1879) | Molasses Pie |
One teacup molasses, one teacup sugar, four eggs, four table spoonfuls butter. Mix sugar and eggs together, pour in butter, and add molasses. — Mrs. Dr. S. From Housekeeping in Old Virginia, 1879, page 422. | |
| La Cuisine Creole (1885) | Molasses Pie |
Take one pint of molasses, beat into it three eggs and a large spoonful of butter; pour the mixture into a rich crust, and bake. From La Cuisine Creole, 1885, page 201. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Molasses Pie |
9 tablespoonfuls of molasses YZ teaspoonful of cinnamon A piece of butter the size of a walnut Moisten the flour with the vinegar, add it to the molasses; mix add the ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 396. | |
| The White House Cook Book (1887) | Molasses Pie |
Two TEACUPFULS of molasses; one of sugar, three eggs, one tablespoonful of melted butter, one lemon, nutmeg; beat and bake in pastry. From The White House Cook Book, 1887, page 365. | |
| Gulf City Cook Book (1878) | Molasses-pie |
One cup of molasses, one cup of sugar, half cup of mi.k, eggs, a ginger, orange, or lemon. Bake on paste. From Gulf City Cook Book, 1878, page 160. | |
| Common Sense in the Household (1871) | Most of the |
receipts above given will apply as well to lamb as to mutton. There are sevei-al exceptions, however, which you will do well to note. Lamb should never be boiled except ... From Common Sense in the Household, 1871, page 112. | |
| The International Cook Book (1906) | Mousoka Persane |
Lemon Pie (316) 982. MOUSOKA PERSANE Pick off all the meat from the leg of lamb left over from yesterday and cut into small square pieces. Cut the same way half a ... From The International Cook Book, 1906, page 302. | |
| The National Cookery Book (1876) | Moxasses DuMPLINGS |
‘ake some light buscuit dough, not sweet; roll it in thick cakes, and boil them twenty minutes in equal quantities of molasses and water. Care must be taken to have the ... From The National Cookery Book, 1876, page 231. | |
| The Kansas Home Cook-Book (1874) | Mrs. Byron Judd, Wyandotte |
One tablespoon of sugar, the white of one egg, and a cup of lard, beaten together until creamy; one or two tablespoons ice water, a and to The above is specially suitable for tart crusts. From The Kansas Home Cook-Book, 1874, page 172. | |
| Mrs. Owen's Illinois Cook Book (1871) | mrs. Davis, Carrollton |
One cupful of butter, Two cupsful of white sugar, Two cupsful of corn starch, Two cupsful of flour, Eight whites of eggs, Two teaspoonsful soda, in One cupful sour milk, ... From Mrs. Owen's Illinois Cook Book, 1871, page 165. | |
| The Kansas Home Cook-Book (1874) | Mrs. Gephart, Grasshopper |
eight eggs, beaten together, one-half pound potato thoroughly, press through a cullender, add three pints milk, two nutmegs, two sticks of cinnamon, peel of one lemon; ... From The Kansas Home Cook-Book, 1874, page 190. | |
| Presbyterian Cook Book (1873) | Mrs. H. Strong |
Three cups of flour; one cup of shortening; rub lightly through the flour; wet with cold water; mould it as little as possible. This makes crust for two pies. From Presbyterian Cook Book, 1873, page 63. | |
| Mrs. Owen's Illinois Cook Book (1871) | Mrs. Hunt |
Two eggs, leave out the white of one, One lemon, Grate the rind and use the juice, and cream enough to make it the crust, or a small piece of butter and no makes one ... From Mrs. Owen's Illinois Cook Book, 1871, page 170. | |
| The Kansas Home Cook-Book (1874) | Mrs. J. C. Horton, Lawrence |
One (two pies,) four eggs well beaten, one coffee cup of sugar, two cups of From The Kansas Home Cook-Book, 1874, page 182. | |
| The Kansas Home Cook-Book (1874) | Mrs. L. W. Hooker, Wyandotte |
tapioca, and it for in a little warm water, add a quart of.good milk, and half a teaspoon one hour in a dish with puff paste round the edge. From The Kansas Home Cook-Book, 1874, page 219. | |
| The Kansas Home Cook-Book (1874) | Mrs. M. A. Da |
Lee. Three grated apples, two eggs, one lemon grated, sugar to taste, and or water to the consistence of squash pie. From The Kansas Home Cook-Book, 1874, page 178. | |
| Mrs. Owen's Illinois Cook Book (1871) | Mrs. N. W. Bkoadwell |
The grated rind of a lemon and the juice, One cupful of powdered sugar, The yelks of three eggs, Two tablespoonsful of flour, Two-thirds of a cupful of water. Take the ... From Mrs. Owen's Illinois Cook Book, 1871, page 166. | |
| The Kansas Home Cook-Book (1874) | Mrs. Norval Marchand, Caddo, Indian |
Ter. One pint milk, three eggs well beaten, half cup sugar, one teaspoon Line your plate pastry, pour in the custard and bake immediately. From The Kansas Home Cook-Book, 1874, page 181. | |
| The Kansas Home Cook-Book (1874) | Mrs. Norval Marchand, Caddo, Indian Ter |
One one four tablespoons melted butter, yolks of five eggs; sweeten and flavor to taste; put on the to thicken, not a deep dish with pastry; cover the bottom of the dish ... From The Kansas Home Cook-Book, 1874, page 199. | |
| Larkin Housewives' Cook Book (1915) | Mrs. p. F. McGonigal, West Philadelphia, Pa |
Cocoanut Pie without Crust Beat two eggs, add two tablespoons sugar and four tablespoons flour smoothed with a little milk. Add the balance of pint of milk, one cup ... From Larkin Housewives' Cook Book, 1915, page 105. | |
| The Kansas Home Cook-Book (1874) | Mrs. T. A. Cutis, Mrs. W. C. L. and others |
juicy, tart stew and rub a cullender; to one pint of apples add three eggs well one tablespoon of butter, one-half or less of nutmeg, sugar to pie plate with good ... From The Kansas Home Cook-Book, 1874, page 178. | |
| Presbyterian Cook Book (1873) | Mrs. T. A. Phillips |
One large cup of grated cocoanut; one quart of milk; the yolks of five eggs; a lump of butter size of a hickory-nut; sweeten to the taste; beat the whites of the eggs, ... From Presbyterian Cook Book, 1873, page 66. | |
| Presbyterian Cook Book (1873) | Mrs. W. A. B |
One teacupful tapioca soaked over night in one of; six large tart apples sliced thin. Put them in layers in a milk boiler and boil two hours. Serve with cream, sugar and nutmeg. From Presbyterian Cook Book, 1873, page 76. | |
| Mrs. Owen's Illinois Cook Book (1871) | Mush Pie |
One pound well-cooked mush Half a pound butter, One pound brown The juice of a lemon. From Mrs. Owen's Illinois Cook Book, 1871, page 171. | |
| Mrs. Porter's New Southern Cookery Book (1871) | New Lemon Pie |
Two grated lemons, two eggs, one pint of New Orleans molasses, two and one-half tablespoonsful of corn-starch mixed in a little water; mix all together, and boil for a ... From Mrs. Porter's New Southern Cookery Book, 1871, page 317. | |
| The Epicurean (1894) | Nouilles, Milanaise |
Butter the interior of a timbale mold; decorate the sides with slightly sweetened noodle paste (No. 143); moisten the decorations and line the whole with foundation ... From The Epicurean, 1894, page 887. | |
| Housekeeping in Old Virginia (1879) | Nun's Puffs |
Boil one pint of milk with half a pound of butter. Stir them into three-quarters of a pound of flour and let them cool. Then add nine eggs, yolks and whites to be beaten ... From Housekeeping in Old Virginia, 1879, page 52. | |
| Presbyterian Cook Book (1873) | Oeange Pie |
The juice and part of the rind of one orange; two spoonsful of corn starch; one teacupful of hot water with one quarter box of gelatine dissolved in it; mix and bake in ... From Presbyterian Cook Book, 1873, page 67. | |
| The White House Cook Book (1887) | Open Jam Tarts |
TIME to bake until paste loosens from the dish. Line shallow tin dish with puff paste, put in the jam, roll out some of the paste, wet it lightly with the yolk of an egg ... From The White House Cook Book, 1887, page 377. | |
| The Dixie Cook-Book (1883) | Open Tarts |
Take the puff paste, after it has received its last rolling, roll out evenly in a sheet one-fourth of an inch in thickness (you need not roll out the whole of the paste, ... From The Dixie Cook-Book, 1883, page 375. | |
| Ryzon Baking Book (1916) | Or in the |
case of pastry for sweet dishes (it may be sweetened or not, just as individual inclination guides) grated lemon or orange rind, spice of any kind preferred, grated ... From Ryzon Baking Book, 1916, page 59. | |
| The Cook's Own Book (1832) | Or Pastry |
in a half-pint mug the white of two eggs to a solid lay some on the middle of the pie with a pastebrush; sift over plenty of pounded sugar, and ii down with the hand, ... From The Cook's Own Book, 1832, page 144. | |
| Housekeeping in Old Virginia (1879) | Orange Conserves |
Cut the peel in long, thin strips, and stew in water till all bitterness is extracted. Drain off this water and stew again in a thick syrup, allowing one pound sugar to ... From Housekeeping in Old Virginia, 1879, page 462. | |
| Rumford Complete Cook Book (1908) | Orange Cream Pie |
Grated rind of 2 oranges and juice of 1. 2 tablespoons cornstarch. \y£ cups milk. Separate the whites from the yolks of the eggs and beat the yolks, with half the sugar, till light. From Rumford Complete Cook Book, 1908, page 128. | |
| Housekeeping in Old Virginia (1879) | Orange Pi^ |
One pint of milk, three oranges, one cupful of sugar, three eggs, one and a half tablespoonful of corn-starch. Bake in puff paste.— JIfrs. H. 11. S. From Housekeeping in Old Virginia, 1879, page 415. | |
| Common Sense in the Household (1871) | Orange Pie |
I" cup of white sugar. 1 orange—juice and half the grated rind. ^ lemon—-juice and grated peel. Cream the butter and siigar, beating in the orange and lemon until very ... From Common Sense in the Household, 1871, page 362. | |
| Housekeeping in Old Virginia (1879) | Orange Pie |
Pulp and juice of two oranges, a little of the grated peel, the yolks of three eggs, one cupful sugar, one cupful milk. Stir the yolks with the sugar, then a ... From Housekeeping in Old Virginia, 1879, page 415. | |
| Housekeeping in Old Virginia (1879) | Orange Pie |
One quart milk, eight eggs, one small teacup rolled cracker, half a cupful butter, two grated fresh oranges, or the juice and chopped peel of two, one wine-glassful ... From Housekeeping in Old Virginia, 1879, page 415. | |
| La Cuisine Creole (1885) | Orange Pie |
To the juice and sliced pulp of two large oranges, add the grated yellow rind of one orange. Beat the yolks of three eggs, with a cupful of sugar, and beat the whites to ... From La Cuisine Creole, 1885, page 199. | |
| The White House Cook Book (1887) | Orange Pie |
GRATE the rind of one and use the juice of two large oranges. Stir together a large cupful of sugar and a heaping tablespoonf ul of flour; add to this the well-beaten ... From The White House Cook Book, 1887, page 362. | |
| The White House Cook Book (1887) | Orange Tartlets |
TAKE the juice of two large oranges and the grated peel of one, three-fourths of a cup of sugar, a tablespoonful of butter; stir in a good teaspoonful of cornstarch into ... From The White House Cook Book, 1887, page 374. | |
| Gulf City Cook Book (1878) | Orange-pie |
One half pound of butter and half a pound of sugar beaten to cream, four eggs, whites and yelks beaten separately; grate the rind of a sweet orange, and scrape the pulp ... From Gulf City Cook Book, 1878, page 159. | |
| The New England Cook Book (1905) | Overs.—Mix |
of four cupfuls of milk, four eggs, and a little quantity will make about twenty puffs in gem-pans, which must be baked quick and done to a nice brown. From The New England Cook Book, 1905, page 172. | |
| The White House Cook Book (1887) | Oxford Dumplings |
BEAT until quite light one tablespoonful of sugar and the yolks of three eggs, add half a cupful of finely chopped suet, half a cupful of English currants, one cupful of ... From The White House Cook Book, 1887, page 423. | |
| The Southern Cookbook (1912) | Oxford Dumplings |
Of grated two purices, currants, and suet four ounces each, two large spoonfuls of flour, a great deal of grated lemon-peel, a bit of sugar, and a little pimento in ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 50. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Paganini Tartlets |
patty-pans with puff paste, and bake minutes in a quick oven. When done, take them out, put a of marmalade on patty, a meringue, and put back in the oven a few minutes to brown. From Mrs. Rorer's Philadelphia Cook Book, 1886, page 397. | |
| The National Cookery Book (1876) | Pan Dowpy |
Line the sides of a deep baking-pan with a common pie crust. Fill it with apples, pared, cored and quartered, a teaspoonful of powdered cinnamon, two cupfuls of sugar, a ... From The National Cookery Book, 1876, page 209. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | Pare and |
out the cores of nice tart lay them in a pudding buttered, the holes of the with nutmeg and For nine or ten apples, mix half a pint of quart of milk, four table ... From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 93. | |
| The Appledore Cook Book (1872) | Pare and |
quarter ten tart apples, and when the tapioca is cooked stir them it, turn them into a buttered pudding-dish, and bake one hour and a quarter. Remove the pudding from ... From The Appledore Cook Book, 1872, page 110. | |
| Common Sense in the Household (1871) | Pare, and with |
a small knife extract the cores of fine juicy apples that are not too tart; put in a deep dish with just enough water to cover them; cover and bake, or stew, in a ... From Common Sense in the Household, 1871, page 469. | |
| The Southern Cookbook (1912) | Parsley and |
may be served with it, instead of the former; or it may be stewed with onions, and pepper-corns, with a very little water; or boiled and eaten bacon and greens. Best ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 151. | |
| The White House Cook Book (1887) | Past&y, Pies and Tauts |
Another good way to ascertain when the oven is heated to the proper degree for puff paste: put a small piece of the paste in previous to baking the whole, and then the ... From The White House Cook Book, 1887, page 353. | |
| Mrs. Hale's New Cook Book (1857) | Paste for a Common Dumpling .—Rub |
into a pound of flour six ounces of butter, then work it into a paste with two wellbeaten eggs and a little water. This paste may be baked, a large table-spoonful of ... From Mrs. Hale's New Cook Book, 1857, page 299. | |
| Housekeeping in Old Virginia (1879) | Paste for Boiled Dumplings |
One quart flour, three good-sized Irish potatoes (boiled and mashed). One tablespoonful butter, and the same of lard. One teaspoonful soda, and two teaspoonfuls cream of tartar. — From Housekeeping in Old Virginia, 1879, page 381. | |
| The Cook's Own Book (1832) | Paste for Raised Pies |
four pounds of one of and a little silt, mix tlie.se together, adding water, a little at a time, taking care not to put too much, as this paste must Ijo made as as ... From The Cook's Own Book, 1832, page 181. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Paste Puffs |
Roll out a rich ‘paste, and cut them with a biscuit cutter; lay them on a tin sheet, cut a rich puff paste the same size, cut a hole with a small wine-glass, making a ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 101. | |
| The Cook's Own Book (1832) | Paste, Sweet |
Rub pound of flour three ounces of butter and same of pounded loaf-sugar, add one beaten egg, and as much warm water as will make it into a paste; it thin for any kind ... From The Cook's Own Book, 1832, page 182. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Pastky and Pies |
covering a saucer. It is ornamented with medallions and scalloped edged ribbons of paste, put on according to the cook’s taste. It must be very carefully baked and ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 256. | |
| Gulf City Cook Book (1878) | Pastry |
One quart of flour, quarter of a pound of butter, quarter of a pound of a dough of the lai'd, using as little water as possible; it out lightly; dredge flour; spread ... From Gulf City Cook Book, 1878, page 154. | |
| Boston School Kitchen Text-Book (1887) | Pastry |
1 hp. c. pastry flour. 1 ssp. baking-powder. 1 ssp. salt. 1 tbsp. dripping or butter. 1 tbsp. lard. From Boston School Kitchen Text-Book, 1887, page 201. | |
| The Boston Cooking-School Cook Book (1896) | Pastry |
PASTRY cannot be easily excluded from the menu of the New Englander. Who can dream of a Thanksgiving dinner without a pie! The last decade has done much to remove pies ... From The Boston Cooking-School Cook Book, 1896, page 532. | |
| The Southern Cookbook (1912) | Pastry |
To a quarter of a pound of fine flour use two pounds and a half of butter, and four eggs: mix paste with warm water, and work it smooth and to a good consistency. paste ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 44. | |
| The Southern Cookbook (1912) | Pastry |
Boil a quarter pound of ground rice in the smallest quantity of water: strain from it all the moisture as as you can. it in a mortar, with half an ounce and one egg well ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 45. | |
| The Southern Cookbook (1912) | Pastry |
Pound boiled potatoes very fine; and add, while warm, a sufficiency of butter the mash Or you may mix with it an egg it gets the board pretty well to prevent it from ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 45. | |
| Larkin Housewives' Cook Book (1915) | Pastry |
is preferred. If bread is sift two or three times before measuring. Never melt the the bowl may be slightly warmed the butter is creamed. Larkin Cooking Oil or part lard ... From Larkin Housewives' Cook Book, 1915, page 69. | |
| Larkin Housewives' Cook Book (1915) | Pastry |
one Cinnamon and Nutmeg, times, add milk or water and one-half cup Larkin Raspberry Jam. Put into a long, narrow pan; bake in a very moderate oven forty-five This also ... From Larkin Housewives' Cook Book, 1915, page 74. | |
| Mary Elizabeth's War Time Recipes (1918) | Pastry |
84 cup barley flour ¥, cup corn flour ¥Yy teaspoon salt ¥Y cup hard vegetable shortening @ tablespoons ice-cold water Sift the two flours and salt together. Cut into it ... From Mary Elizabeth's War Time Recipes, 1918, page 155. | |
| The Dixie Cook-Book (1883) | Pastry and Confectionery |
Cream Pix.—Butter size of egg, a cup sugar and two eggs beaten together, add one-third cup milk and two cups flour mixed with two tea spoons baking powder before ... From The Dixie Cook-Book, 1883, page 401. | |
| The New England Cook Book (1905) | Pastry and Tubdings |
crumbs. Beat until half cold, and stir in the beaten yelks, then whites, finally the soda. Fill large cups half full with the; set in a quick oven and When done, turn ... From The New England Cook Book, 1905, page 199. | |
| Larkin Housewives' Cook Book (1915) | Pastry Flour |
Fold into eggs and flavor with one-half teaspoon Bake one-half hour in a tube pan. When cold cover with a thin boiled icing. A,r t t-v t h* *" From Larkin Housewives' Cook Book, 1915, page 78. | |
| The White House Cook Book (1887) | Pastry Ramakins |
TAKE the remains or odd pieces of any light puff paste left from pies or tarts; gather up the pieces of paste, roll it out evenly, and sprinkle it with grated cheese of ... From The White House Cook Book, 1887, page 247. | |
| The White House Cook Book (1887) | Pastry Sandwiches |
PUFF paste, jam of any kind, the white of an egg, sifted sugar. Roll the paste out thin; put half of it on a baking sheet or tin, and spread equally over it apricot, ... From The White House Cook Book, 1887, page 342. | |
| Mary Elizabeth's War Time Recipes (1918) | Pastry Shells |
114 cups barley flour YQ cup corn flour (not cornstarch) Y cup hard vegetable shortening 4 tablespoons ice-cold water Sift the two flours and salt together; cut into it ... From Mary Elizabeth's War Time Recipes, 1918, page 156. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Pastry. a |
of an egg, sift on a little white sugar, and set them in the oven about three minutes. From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 101. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Pate De Foies Gras |
are usually in pie moulds, holding about two quarts, requiring a large quantity of materials, and costing from five to six dollars; but they can be so simplified that ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 401. | |
| Mrs. Beeton's Book of Household Management (1861) | Pates de Pore |
Ingredients. — 2 Ib. of lean pork, i Ib. of household flour, 8 ozs. of lard, -na teaspoonful of powdered sage, cayenne, pepper and salt, £ a pint of water, i small ... From Mrs. Beeton's Book of Household Management, 1861, page 716. | |
| The Southern Cookbook (1912) | Patties |
Mince some of the white parts, and with grated nutmeg, salt, a very little pepper, cream, and a very bit of butter warmed. Fill the patties: been baked with a bit of ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 13. | |
| Recipes for Sea Food (c. 1910s) | Patties, No |
1. — Work one ounce of butter and one tablespoonful of flour into a smooth paste. When warm, add a little ground mace, salt, and cayenne. From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 132. | |
| The White House Cook Book (1887) | Patties, or Shells for Tarts |
EOLL out a nice puff paste thin; cut out with a glass or cookie-cutter and with a wine-glass or smaller cutter, cut out the centre of two out of three; lay the rings ... From The White House Cook Book, 1887, page 357. | |
| The New England Cook Book (1905) | Patties.— Prepare |
crusts in the same w^ay as for tarts. the the meat, but not too fine. Make a gravy out of the water in which the chicken was boiled by adding a half-cupful of flour and ... From The New England Cook Book, 1905, page 79. | |
| The New England Cook Book (1905) | Patties.—Put |
one quart of oysters in a saucepan, liquor enough to cover them, set it on the stove and let them come to a boil; skim well, and stir in tv/o tableof butter, a little ... From The New England Cook Book, 1905, page 70. | |
| The Boston Cooking-School Cook Book (1896) | Patty Shells |
Koll puff paste one-quarter inch thick, shape with a patty cutter, first dipped in flour; remove centres from one-half the rounds with smaller cutter. Brush over with ... From The Boston Cooking-School Cook Book, 1896, page 536. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | Peach Cobbler |
Peel the peaches (freestones) and make a pastry the same way as for pie, and roll out the dough as thin as for pie crust. Put one layer at the bottom of the dish, and ... From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 71. | |
| The White House Cook Book (1887) | Peach Cobbler |
LINE a deep dish with rich thick crust; pare and cut into halves or quarters some juicy, rather tart peaches; put in sugar, spices and flavoring to taste; stew it ... From The White House Cook Book, 1887, page 451. | |
| Aunt Babette's Cook Book (1889) | Peach Cream Tarts |
One cup of butter, one cup of nice drippings and a little salt; cut through just enough flour to thoroughly mix (say about a pound of flour), a cup of ice-water, one ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 262. | |
| Aunt Babette's Cook Book (1889) | Peach Dumplings |
Make a dough of a quart of flour and a pint of milk, or water, a tablespoonf ul of shortening, a pinch of salt, one egg and a spoonful of sugar; add a piece of ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 233. | |
| Fifty-Two Sunday Dinners (1913) | Peach Dumplings |
2 cups flour. 2 tablespoons Cottolene. 4 teaspoons baking powder. 7% cup cream. ¥4 teaspoon salt. Peaches. 14 cups granulated sugar. 214 cups cold water.: Process: Mix ... From Fifty-Two Sunday Dinners, 1913, page 133. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Peach Governor.—peefectly Delicious |
Line a deep dish with rich thick; and cut into halves or quarters some juicy, rather tart peaches; put in sugar, spices and flavoring to; stew it slightly, and put it in ... From Mrs. Porter's New Southern Cookery Book, 1871, page 335. | |
| Housekeeping in Old Virginia (1879) | Peach Meringue Pie |
Pare and stew ripe peaches. When nearly done, sweeten, take from the fire. Stir in a heaping teaspoonful fresh butter to each pie. Pour in a deep pie-plate, lined with ... From Housekeeping in Old Virginia, 1879, page 415. | |
| The International Cook Book (1906) | Peach Meringue Pie |
825. DEVILLED SCALLOPS EN BROCHETTE Place a pound and a half fresh scallops on a plate. Season with half teaspoon salt and half teaspoon paprika. Mix well in the ... From The International Cook Book, 1906, page 255. | |
| The International Cook Book (1906) | Peach Meringue Pie |
1980. NASI GORENG PONTIANAK (DRY CURRY) Have on a dish one hashed onion, one bean crushed garlic, one finely chopped green pepper, one ounce finely chopped, cooked ham, ... From The International Cook Book, 1906, page 607. | |
| Aunt Sammy's Radio Recipes (1927) | Peach or Apple Dumplings |
Roll the pastry in a thin sheet and cut it in rounds. Place a whole peeled peach or cored apple in the center of each round of pastry. Do not remove the stone of the ... From Aunt Sammy's Radio Recipes, 1927, page 71. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Peach Pie |
Peal and cut into thin slices the peaches, roll out the paste quite thin, line the plate with it, and fill it half full with the peaches. Add a cup of sugar; then fill ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 99. | |
| Housekeeping in Old Virginia (1879) | Peach Pie |
Pare and stew a quart of peaches with a pint of sugar, stirring often; when boiled to look nearly as tliick as marmalade, take from the fire and when nearly cool, add ... From Housekeeping in Old Virginia, 1879, page 416. | |
| Housekeeping in Old Virginia (1879) | Peach Pie |
Pare and stew the peaches till nearly done. Sweeten and boil a little longer. Set aside and when nearly cool, pour into deep pie-plates, lined with paste. Put bits of ... From Housekeeping in Old Virginia, 1879, page 416. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Peach Pie |
Line pie dishes with good plain paste. Pare, cut the peaches in halves, and out the stones, then lay them in the sugar, add a quarter-cup of water, cover with an upper ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 397. | |
| The White House Cook Book (1887) | Peach Pie |
PEEL, stone and slice the peaches. Line a pie plate with crust and lay in your fruit, sprinkling sugar liberally over them in proportion to their sweetness. Allow three ... From The White House Cook Book, 1887, page 369. | |
| Aunt Babette's Cook Book (1889) | Peach Pie |
(No. 1.) Line a pie-plate with a rich piecrust, cover thickly with peaches, that have been pared and sliced fine (canned peaches may be used when others are not to be ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 247. | |
| Aunt Babette's Cook Book (1889) | Peach Pie |
(No. 2.) Pare, stone and slice the peaches. Line a deep pie-plate with a rich paste, sprinkle a very little cornstarch over the bottom crust and lay in your fruit, ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 247. | |
| The Boston Cooking-School Cook Book (1896) | Peach Pie |
Remove skins from peaches. This may be done easily after allowing peaches to stand in boiling water one minute. PIES 47S Cut in eighths, cook until soft with enough ... From The Boston Cooking-School Cook Book, 1896, page 546. | |
| The Creole Cookery Book (1885) | Peach Tart |
Take ripe, juicy, free-stone peaches, pare them and cut them into small pieces, (leaving out the stones, half of which must be cracked, and the kernels blanched and ... From The Creole Cookery Book, 1885, page 219. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Peach Tarts |
Cook two cups peaches cut in eighths, one cup sugar, one tablespoon lemon juice, one tablespoon butter, and a few grains salt, until peaches are tender. Cool and fill tarts. From Lowney's Cook Book, Illustrated in Colors, 1907, page 276. | |
| The Dixie Cook-Book (1883) | Peacn Pre |
Line a pie-tin with puff-paste, fill with pared peaches in halves or quarters, well covered with sugar; put on upper crust and bake; or make as above without upper ... From The Dixie Cook-Book, 1883, page 225. | |
| The International Cook Book (1906) | Pear Pie |
350. FROGS' LEGS, POULETTE Clip off with a pair of scissors the claws of one and a half pounds fresh frogs' legs. Neatly wash and dry well. Heat up in a sautoire half ... From The International Cook Book, 1906, page 117. | |
| The International Cook Book (1906) | Pear Pie, with Cinnamon |
906. FRIED FROGS' LEGS, TARTARE SAUCE Cut off the feet of one and a half pounds fresh, fat frogs' legs; remove any other adherings, keeping nothing but the perfect hind ... From The International Cook Book, 1906, page 278. | |
| Mary Elizabeth's War Time Recipes (1918) | Pecan Patties |
Cook one quart of maple syrup until the thermometer registers 249 degrees. Add onefourth pound of butter. Remove from fire and stir in one and onehalf cups of pecan ... From Mary Elizabeth's War Time Recipes, 1918, page 25. | |
| The Appledore Cook Book (1872) | Peiich Pies |
Line the plate with aplain paste, and lay in the plate five peaches, which just press between the fingers, but do not take out the stones, as they flavor the pie; now ... From The Appledore Cook Book, 1872, page 156. | |
| Aunt Babette's Cook Book (1889) | Peop Dumplings |
Break into a cup the whites of three eggs, fill the cup with water or milk, put it with a cupful of sifted flour and a tablespoonful of butter or drippings, into a ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 51. | |
| The Woman Suffrage Cook Book (1886) | Pi Ii |
.a try. Lard or butter to be used for pastry should be as hard as possible. It should be cut through the flour with a chopping knife, not rubbed. From The Woman Suffrage Cook Book, 1886, page 81. | |
| The Boston Cooking-School Cook Book (1896) | Piatt's Chloride |
Listerine is an excellent disinfectant to use for the mouth and throat. To Make a Pastry Bag. Fold a twelve-inch square of rubber cloth from two opposite corners. Sew ... From The Boston Cooking-School Cook Book, 1896, page 680. | |
| Manual for Army Cooks (1896) | Pie Crust |
To four quarts of flour sift three spoonfuls of baking powder, and a spoonful of salt; add one to two quarts of good bacon fat; cold water enough to make a good stiff ... From Manual for Army Cooks, 1896, page 273. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Pie Crust |
One-half cup of lard and one-half cup of butter. Work into three cups of flour. Moisten with cold water. Take half the quantity, roll to an inch in thickness, cover with ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 252. | |
| Ryzon Baking Book (1916) | Pie Crust |
level cupful (^ pound) sifted flour. (l ounce) lard or butter. tablespoonfuls ice-water. Sift the flour, salt and Ryzon together; add butter or lard and cut in with a ... From Ryzon Baking Book, 1916, page 63. | |
| Cottolene, the New Shortening (c. 1890) | Pie Crust |
One cup Cottolene, three cups of flour, a little salt. Sift the flour and the salt and rub in the shortening. Use enough ice water to hold all together, handling as ... From Cottolene, the New Shortening, c. 1890, page 13. | |
| Mrs. Owen's Illinois Cook Book (1871) | Pie Plant Pie, or Short |
"Wash your pie plant, remove the and cut them up in small pieces; put them in a pan, and set the pan in a steamer over a pot of boiling cover, and in a short time it ... From Mrs. Owen's Illinois Cook Book, 1871, page 162. | |
| The Cook's Own Book (1832) | Pie, A.nglo-francais |
a deep dish, line the edge with puff paste like a common pie; stew a quarter of a pound of rice with some sugar until quite soft and sweet; take a pound of ripe juicy ... From The Cook's Own Book, 1832, page 185. | |
| The Cook's Own Book (1832) | Pie, Apkifot |
Line a dish with puff PIE PIE |x\ste, and then put in eighteen fine apricots, (cut in halves and the stones taken out,) liiur ounces of sugar in powder, and four ounces ... From The Cook's Own Book, 1832, page 185. | |
| The Cook's Own Book (1832) | Pie, Apple |
(2) Pare, quarter, and core the cut ihein 1'ut the Ixjttom of a pie-dish a s|xM,nl'ul of brown sugar, with a tea-spoonful of grated ginger and lemon-] >ecl, a of apples, ... From The Cook's Own Book, 1832, page 185. | |
| The Cook's Own Book (1832) | Pie, Devizes |
Cut slices, after being dressed, cold calPs head, sweetbreads, lamb, veal, a few slices of bacon, and hard-boiled eggs; in layers into a pie-dish, with plenty of seasoning From The Cook's Own Book, 1832, page 186. | |
| The Cook's Own Book (1832) | Pie, French |
Mince some cold roast little ham, season it highly with pepper, salt, mace, and lemonjx;t.'l; add a large table-spoonful of mushPIE PIE room ketchup, and a quarter of a ... From The Cook's Own Book, 1832, page 186. | |
| The Cook's Own Book (1832) | Pie, Italian |
Mix i-hoppcd iliMne.;:. u -icy, and one or two sage leaves, some silt, white and cayenne pepper; lay into the bottom of a dish some thin From The Cook's Own Book, 1832, page 187. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Pie, No |
Geate one-half outside of a lemon and squeeze out the juice, yolks of two eggs, two tablespoonsful heaped of sugar, half a cup of water, one teaspoonful; stir well, and ... From Mrs. Porter's New Southern Cookery Book, 1871, page 306. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Pie, No |
Feeestoxe peaches make the best pies, and the juicy, the and quarter your; in their own juice, putting in no water or as little as possible, and with white sugar sweeten ... From Mrs. Porter's New Southern Cookery Book, 1871, page 310. | |
| The Cook's Own Book (1832) | Pie, Raised |
Cut your in pieces, and put them into a stewpan, with a bit of fresh butter, pep|T, salt, [Kirsley, thyme, shallots, chopped line, and a little pounded mace. the pieces ... From The Cook's Own Book, 1832, page 217. | |
| The Cook's Own Book (1832) | Pie, Solid |
in perfectly tender and a jelly, a piece of a knuckle of veal, with the gristles adhering to it; let it cool, and the meat and gristles bita; Imttcr a pie dish or shape, ... From The Cook's Own Book, 1832, page 281. | |
| The Cook's Own Book (1832) | Pie, Suuash |
One pint of squash, stewed and strained; one pint of milk, and \ one of cream; ten eggs; half teacup of roseof sugar, and one grated nutmeg. in plates lined with putt" paste. From The Cook's Own Book, 1832, page 189. | |
| La Cuisine Creole (1885) | Pie-ceust |
Three and a half cups of flour, one cup of sweet lard, one teaspoonful of salt, one teaspoonful of baking pow¬ der, and a cupful of very cold water. Mix with a knife, ... From La Cuisine Creole, 1885, page 195. | |
| Aunt Babette's Cook Book (1889) | Pie-crust |
Take a small cup of butter, nice rendered suet, or both, and rub to a cream, add a pinch of salt, also a little brown sugar and sift into thia (198) mass a pound of ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 242. | |
| The New England Cook Book (1905) | Pie.— Pare and |
cut four good-sized dice, cover them wdth boiling w^ater, boil ten minutes, drain. Add to them one tablespoonful chopped parsley, one of chopped ham and one of chopped ... From The New England Cook Book, 1905, page 117. | |
| The New England Cook Book (1905) | Pie.— To |
a stewed dried-apples, passed through a colander, add a pint of sweet milk, eggs, and beaten well together as for custard. Spice with a teaspoonful of cinnamon and half ... From The New England Cook Book, 1905, page 187. | |
| The New England Cook Book (1905) | Pie.—Line the |
sides of a deep pie-dish with a puff your cooked, as for a fricassee, seasoned with salt and pepper and a little chopped When they are nearly cooked, lay them in a ... From The New England Cook Book, 1905, page 80. | |
| The New England Cook Book (1905) | Pie.—Stew |
the gooseberries plenty of white sugar, and use plain puff-paste for crust ClieiTy Pie.—Having removed the stones, put in sugar as may be needed, and stew the cherries ... From The New England Cook Book, 1905, page 186. | |
| Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats (1828) | Pies |
A quarter of an ounce of cloves A quarter of an ounce of mace A tea-spoonful of salt. Two large oranges. Haifa pound of citron, cut in slips. the paste, allowing, for ... From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 25. | |
| Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats (1828) | Pies |
pies for family use, are generally made with common paste, allowing quarters of a pound of butter to a pound and a half of flour. From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 35. | |
| The American Frugal Housewife (1829) | Pies |
a tender, nice piece of beef—any piece is clear from sinews and grisde; boil it till it is perfectly tender. it is cold, chop it very fine, and be very careful to get ... From The American Frugal Housewife, 1829, page 74. | |
| The Cook's Own Book (1832) | Pies |
Sift two pounds of fine flour to one and a half of good salt butter, break small pieces, and wash it in cold water; rub gently together the butter and flour, ami mix it ... From The Cook's Own Book, 1832, page 181. | |
| The Good Housekeeper (1841) | Pies |
Pies are more apt to prove injurious to persons of delicate: constitutions than puddings; because of the indigestible nature of the pastry. Those who eat much of this ... From The Good Housekeeper, 1841, page 82. | |
| Gulf City Cook Book (1878) | Pies |
mix together and chop well. Put in a sauce-pan two pounds of butter, two pounds of sugar, three pints of cooking brandy, three pints of sweet cider; simmer this ten or ... From Gulf City Cook Book, 1878, page 161. | |
| The Woman Suffrage Cook Book (1886) | Pies |
■ One cupful lard, one-half cupful butter, two cupfuls flour, a pinch of salt. Cut the lard through the flour, then add ice water enough to mix, using a knife; do not ... From The Woman Suffrage Cook Book, 1886, page 81. | |
| The Woman Suffrage Cook Book (1886) | Pies |
stir in powdered sugar to make a frosting. Now pour this over the pie, set it back in the oven a few moments till well set and of a delicate brown in color, and the pie is done. From The Woman Suffrage Cook Book, 1886, page 83. | |
| The Woman Suffrage Cook Book (1886) | Pies |
four eggs, two and a half cupfuls sugar, one tablespoonfol ginger. Bake in rather a slow oven until nicely browned. From The Woman Suffrage Cook Book, 1886, page 85. | |
| Boston School Kitchen Text-Book (1887) | Pies |
c. meat. 2 c. apples. 1 tsp. 1 tsp. cinnamon. 1 tsp. allspice. c. brown sugar. Yz c. raisins. yi c. currants. c. of sweet-pickle vinegar, or %, c. water and juice of 2 ... From Boston School Kitchen Text-Book, 1887, page 203. | |
| Two Hundred and Seventy-Five War-Time Recipes (1918) | Pies |
1 c stewed and sifted pumpkin 1 teaspoon salt 2-3 cup AirlinE honey 1 teaspoon ginger 1 egg 1 teaspoon cinnamon 2 teaspoons flour 13^2 cups sweet milk Blend the pumpkin ... From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 83. | |
| Boston School Kitchen Text-Book (1887) | Pies with no Under Crust |
Make all fruit pies in a deep earthen dish and without an under crust. Fill the dish with fruit, add sugar and Cut a strip of paste y^ inch v.'ide, wet tlie edge of the ... From Boston School Kitchen Text-Book, 1887, page 201. | |
| Boston School Kitchen Text-Book (1887) | Pies with no Upper Crust |
Line a shallow plate with the let it come ^ inch over the edge, turn the paste under to fit the plate, and make a edge by pressing it the right forefinger between the ... From Boston School Kitchen Text-Book, 1887, page 202. | |
| The Cook's Own Book (1832) | Pies, Brandy, Mince |
a P IE PIE of currants, mince a pound of nonpareil apples, and one of lieef curt; of loaf sujrar; \\cisrli each article after being prewired; the po-1 of two lemons ... From The Cook's Own Book, 1832, page 187. | |
| The Cook's Own Book (1832) | Pies, Lemon Mince |
Weigh one pound of fine large lemon*, cut them in half, squeeze out the juice, and pick the pulp from the skins; and pound add half a pound of pounded the same of ... From The Cook's Own Book, 1832, page 188. | |
| The Cook's Own Book (1832) | Pies, Mince |
(1) Carefully stone and cut, but not too small, one pound and a half of bloom raisins; cut.-mall half a pound of finely half a dozen of middling-sized good apples, a ... From The Cook's Own Book, 1832, page 187. | |
| The Cook's Own Book (1832) | Pies, Mince |
(2) Cut the root off a neat's tongue, rub the tongue well with salt, let it lie four days, wash it perfectly clean, it becomes tender; skin, and cold, chop Mince as ... From The Cook's Own Book, 1832, page 187. | |
| Mrs. Hale's New Cook Book (1857) | Pies, Patties |
cf'c.—There are few of oiokery generally liked relishing if properly made; and they may be formed of a great variety of things. Raised Pies may be made of any kind of ... From Mrs. Hale's New Cook Book, 1857, page 300. | |
| The National Cookery Book (1876) | Pigeeon Dumplings |
Season the pigeons well with pepper and salt. Lay each pigeon in a piece of puff paste rolled half an inch thick. Tie each one in a cloth, and boil them gently two hours. From The National Cookery Book, 1876, page 115. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Pine-apple Tart |
Take a fine large ripe pine-apple; remove the leaves and quarter it without paring, standing up each quarter in a deep plate, and grating it down till you come to the ... From Mrs. Porter's New Southern Cookery Book, 1871, page 308. | |
| The White House Cook Book (1887) | Pineapple Pie |
A GRATED pineapple, its weight in sugar, half its weight in butter, one cupful of cream, five eggs; beat the batter to a creamy froth, add the sugar and yolks of the ... From The White House Cook Book, 1887, page 366. | |
| Aunt Babette's Cook Book (1889) | Pineapple Pie |
(No. 1.) Line your pie-plate with a rich paste, slice pineapples as thin as possible, sprinkle sugar over them abundantly and put flakes of sugar here and there. Cover ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 256. | |
| Aunt Babette's Cook Book (1889) | Pineapple Pie |
(No. 2.) Pare and core the pineapple and cut into small slices and sprinkle abundantly with sugar and set it away in a covered dish to draw enough juice to stew the ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 256. | |
| Larkin Housewives' Cook Book (1915) | Pineapple Pie |
Put one cup Larkin Pineapple cut in dice, one cup water or pineapple juice and one-half cup sugar into a sauce-pan. From Larkin Housewives' Cook Book, 1915, page 105. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Pineapple Tarts |
Cook one cup grated pineapple, one fourth cup sugar, two egg yolks, grated rind and juice of one lemon, and few grains of salt, until thick. Chill and fill tarts. From Lowney's Cook Book, Illustrated in Colors, 1907, page 276. | |
| Common Sense in the Household (1871) | Pippin Pies |
12 fine ripe pippins, pared and grated. lb. white sugar. 6 eggs—whites and yolks separately beaten. 1 lemon—grated peel and juice, with nutmeg. Cream the butter and ... From Common Sense in the Household, 1871, page 359. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Pium Cobbler |
Take one quart of flour, four tablespoons melted lard, half teaspoon salt, two tea-spoons baking-powder; mix as for biscuit, with either sweet milk or water, roll thin, ... From Buckeye Cookery and Practical Housekeeping, 1877, page 196. | |
| Aunt Babette's Cook Book (1889) | Pla.in Apple Pie |
Cut the apples very thin, and mix them up well with sugar and cinnamon. See that your apples are tart and juicy, lay them upon yoiapie crust (fill it up), adding more ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 244. | |
| Larkin Housewives' Cook Book (1915) | Plain Custard Pie |
Whether for a pie or to bake plain in a dish, allow three eggs to every pint of milk with one-third cup of sugar; beat sufficiently to mix; flavor with one-half teaspoon ... From Larkin Housewives' Cook Book, 1915, page 103. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Plain Paste with Lard |
Many housekeepers always use instead of butter for pastry, simply because it is cheaper; but, as it makes a greasy and brittle crust, there is no doubt it is more ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 388. | |
| Gulf City Cook Book (1878) | Plain Pastry |
Three cups 01 flour, one cup of butter, one cup of lard, one cup of cold water. Mix with a knife; roll from you. is enough for two pies, with crusts top and bottom. From Gulf City Cook Book, 1878, page 154. | |
| Foods That Will Win the War and How to Cook Them (1918) | Plain Pastry |
1 eup flour About 4 cup cold or ice water Mix flour and salt. Cut in fat and add just enough cold or ice water to make the mixture into a stiff dough. Roll out. This recipe makes one crust. From Foods That Will Win the War and How to Cook Them, 1918, page 89. | |
| The Appledore Cook Book (1872) | Plain Pie Crust |
Into one quart of flour rub a large spoonful of salt and half a cup of lard,, and then wet with ice-water enough to make a soft paste; roll this on the board until it is ... From The Appledore Cook Book, 1872, page 113. | |
| The White House Cook Book (1887) | Plain Pie Crust |
Two AND a half cupfuls of sifted flour, one cupful of shortening, half butter and half lard cold, a pinch of salt, a heaping teaspoonful of baking powder sifted through ... From The White House Cook Book, 1887, page 356. | |
| The Picayune Creole Cook Book (1901) | Plain Pie Paste |
Clean and pick and wash the currants well; drain nicely, and then put into a saucepan with one-half cup of sugar. Stew nicely, and then proceed as in the directions ... From The Picayune Creole Cook Book, 1901, page 266. | |
| Gulf City Cook Book (1878) | Plain Pie-crust |
Nine ounces of lard, one pound of flour, a pinch of salt. Eub the lard and flour well together; add water sufficient to make a dough, and roll out into thin sheets. Bake in a quick From Gulf City Cook Book, 1878, page 154. | |
| The Good Housekeeper (1841) | Plaln Mince Pies |
‘Take two pounds of lean beef boiled and one pound of suet, chop fine—three pounds of apples—two pounds of raisins or currants, one pound of sugar, a little salt, ... From The Good Housekeeper, 1841, page 87. | |
| The Boston Cooking-School Cook Book (1896) | Planked Beefsteak |
Wipe, remove superfluous fat, and pan broil seven minutes a porterhouse or cross-cut of the rump steak cut one and three-fourths inches thick. Butter a plank and arrange ... From The Boston Cooking-School Cook Book, 1896, page 248. | |
| Aunt Babette's Cook Book (1889) | PLuai PIE |
Select large purple plums, about fifteen plums for a good-sized pie; cut them in halves, remove the kernels and dip each half in cornstarch or flour. Line your pie-tin ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 244. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Plum Pie |
Simmer the plums in a little sugar and water until they are tender; then take out the plums, and add more sugar to the juice, and boil it until there is just enough for ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 101. | |
| The International Cook Book (1906) | Plum Pie |
454. SCALLOPS, PROVENCALS Plunge one and a half pounds fresh scallops into half pint lightly salted boiling water for two minutes. Drain on a sieve, keeping the liquor. ... From The International Cook Book, 1906, page 145. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Plum Tarts |
Simmer the plums as above, and take out the stones and simmer it longer; then strain it through a cullender, and make it quite sweet. Line small tin plates with a thin ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 102. | |
| Boston School Kitchen Text-Book (1887) | Pop-overs |
e. milk. 1 ssp. e'^g. Mix the the flour, add hcalf of the slowly, and when a smooth is formed, add the remainder and the eg^^ beaten Beat well filling the pans. in hot, ... From Boston School Kitchen Text-Book, 1887, page 172. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Poraro Pr |
A common-sized tea-cup of grated raw potato, a quart sweet milk; let milk boil and stir in grated potato; when cool add two or thre eggs well beaten, sugar and nutmeg to ... From Buckeye Cookery and Practical Housekeeping, 1877, page 195. | |
| The Dixie Cook-Book (1883) | Porato Pre |
A common-sized tea-cup of grated raw potato, a quart sweet milk; Jet milk boil and stir in grated potato; when cool add two or three eggs well beaten, sugar and nutmeg ... From The Dixie Cook-Book, 1883, page 225. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Porpiant Pr |
Mix half tea-cup white sugar and one heaping tea-spoon flour together, sprinkle over the bottom crust, then add the pie-plant cut up fine; sprinkle over this another ... From Buckeye Cookery and Practical Housekeeping, 1877, page 194. | |
| Modern American Drinks (1895) | Port Wine Cobbler |
A thin eight-ounce glassful ice, one tablespoonful gum-syrup, one jigger port wine. Mix Ornament with fruit. From Modern American Drinks, 1895, page 31. | |
| Aunt Sammy's Radio Recipes (1927) | Pour the |
hot filling into the baked crust. Bake the pie in a moderately hot oven until the filling sets. From Aunt Sammy's Radio Recipes, 1927, page 70. | |
| The Picayune Creole Cook Book (1901) | Powdered Sugar |
Peel and core the apples, which will be all the nicer if they are a little tart. Cut the apples into slices, thick or thin according to taste, though the thin slices are ... From The Picayune Creole Cook Book, 1901, page 250. | |
| Larkin Housewives' Cook Book (1915) | Prane Pie |
one-half pound prunes without sugar, remove stones, cut prunes in quarters, and mix with one-half cup sugar. Add one tablespoon lemon juice. Cook down the prune juice ... From Larkin Housewives' Cook Book, 1915, page 104. | |
| The Dixie Cook-Book (1883) | Pre-PLanT Ptr |
Mix half tea-cup white sugar and one heaping teaspoon flour together, sprinkle over the bottom crust, then add the pie-plant cut up fine; sprinkle over this another half ... From The Dixie Cook-Book, 1883, page 224. | |
| Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats (1828) | Preliminary Remarks |
In making pastry or cakes, it is best to begin by weighing out the ingredients, sifting the pounding and sifting the sugar and washing the butter, and preparing the ... From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 19. | |
| The Picayune Creole Cook Book (1901) | Prepare a Cream Puff Batter and |
a Cream Puff Filling. (See recipe.) if the flavor of almonds is desired add a few finely grated almonds. Have ready the frying pan, with boiling lard. Roll the cream ... From The Picayune Creole Cook Book, 1901, page 253. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | Preparing the Fruit for Pies |
One gill of water to four pounds rhubarb; first peel the rhubarb; sweeten to taste while cooking, and put into pastry when cold. Prepare apples same way; season with ... From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 30. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Preserve Dumplings |
Preserved peaches, plums, quinces, cherries or any other sweetmeat; make a light crust, and roll a small piece of moderate thickness, and fill with the fruit in quantity ... From Mrs. Porter's New Southern Cookery Book, 1871, page 354. | |
| The White House Cook Book (1887) | Preserve Dumplings |
PBESERVED peaches, plums, quinces, cherries or any other sweetmeat; make a light crust, and roll a small piece of moderate thickness and fill with the fruit in quantity ... From The White House Cook Book, 1887, page 423. | |
| Larkin Housewives' Cook Book (1915) | Prune Cream Pie |
Stew gently one-half pound Larkin Prunes which have been soaked over night. Stone and mash prunes through a colander. Add to the cup of pulp one cup thin cream (or milk). Mix one From Larkin Housewives' Cook Book, 1915, page 104. | |
| Foods That Will Win the War and How to Cook Them (1918) | Prune Filling for Pie |
4 lb. pitted prunes 4 cup corn syrup, or 2 teaspoons lemon rind 2 tablespoons sugar 1 tablespoon cornstarch Wash and scald prunes. Soak ten mfnutes in the water. From Foods That Will Win the War and How to Cook Them, 1918, page 73. | |
| Housekeeping in Old Virginia (1879) | Prune Pie |
Wash the prunes through several waters. Put in a preserving kettle in the proportion of two pounds fruit to one pound sugar. Pour a quantity of boiling water over them ... From Housekeeping in Old Virginia, 1879, page 416. | |
| The Boston Cooking-School Cook Book (1896) | Prune Pie |
y^ lb. prunes 1 tablespoon lemon juice %, cup sugar (scant) \% teaspoons butter 1 tablespoon flour Wash prunes and soak in enough cold water to cover. Cook in same water ... From The Boston Cooking-School Cook Book, 1896, page 547. | |
| The International Cook Book (1906) | Prune Pie |
963. SARDINE TOASTS, DEVILLED Prepare six lightly buttered toasts. Place two medium, split sardines over each toast. Spread a very little French mustard over the MONDAY, ... From The International Cook Book, 1906, page 296. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Prune Shortcake |
Sift together, twice, two cups pastry flour, four teaspoons baking powder, one half teaspoon salt and three tablepoons sugar. Blend with this mixture onehalf cup butter ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 168. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Pua Cannep Berries |
Pick out stems or hulls if any—if gathered carefully the berries will not need washing—put in porcelain kettle on the stove, adding a small tea-cup water to prevent ... From Buckeye Cookery and Practical Housekeeping, 1877, page 106. | |
| The Dixie Cook-Book (1883) | Puain Cannep Bernries |
Pick out stems or hulls if any—if gathered carefully the berries will not need washing, put in porcelain kettle on the stove, adding a small tea-cup water to prevent ... From The Dixie Cook-Book, 1883, page 126. | |
| Mrs. Beeton's Book of Household Management (1861) | Puddings and Pastry |
It is unnecessary to repeat any recipes for butter pastry. All those in the chapter on puddings and pastry are suitable. Nor is there any difficulty in selecting ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Beeton's Book of Household Management (1861) | Puddings or Tarts |
Ingredients.— i pint of milk, 2 eggs, 3 ozs. of castor sugar, i tablespoonful of brandy, bay-leaf if liked. Method.— Boil the milk and bay-leaf, add the sugar, and cool ... From Mrs. Beeton's Book of Household Management, 1861, page 309. | |
| Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats (1828) | Puff |
Half a pound and two ounces of siAed flour. Halfa pound of ihe best fresh butter—washed. A little cold water. This will make puff-paste for two puddings, or for one ... From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 21. | |
| Reliable Recipes (c. 1910s-1920s) | Puff |
paste which to many seems difficult to prepare, is seldom attempted by any one except professionals. One who has never handled a rolling pin, however, is less liable to ... From Reliable Recipes, c. 1910s-1920s, page 49. | |
| The White House Cook Book (1887) | Puff Balls |
A PIECE of butter as large as an egg stirred until soft; add three well-beaten eggs, a pinch of salt and half a teacupful of sour cream. Stir well together, then add ... From The White House Cook Book, 1887, page 299. | |
| American Cookery (1796) | Puff Paftes for Tarts |
No, 1. Rub one pound of b wal 5 into one pound of flour, whip 2 whites and add with cold water and <; make into patte, roll in in ry or feven times one pound of butter, ... From American Cookery, 1796, page 33. | |
| The Good Housekeeper (1841) | Puff Paste |
Weigh an equal quantity of flour and butter, rub rather more than the half of the butter into the flour, then add as much cold water as will make it into a stiff paste; ... From The Good Housekeeper, 1841, page 83. | |
| Mrs. Owen's Illinois Cook Book (1871) | Puff Paste |
Is made in the same manner, only using butter instead of lard, and rolling out and spreading with butter in the same manner as the above. This makes it leafy and more ... From Mrs. Owen's Illinois Cook Book, 1871, page 159. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Puff Paste |
Theee-quaetees of a pound of butter to threeof a pound of flour; divide the butter into five or six ecj[ual parts; cut up two of these the in pour in a very little water ... From Mrs. Porter's New Southern Cookery Book, 1871, page 292. | |
| Housekeeping in Old Virginia (1879) | Puff Paste |
One pound flour, to be made up with cold water and beaten fifteen minutes. One pound butter (or half lard, if you have 406 LEMON PIE. not enougli butter), which must be ... From Housekeeping in Old Virginia, 1879, page 413. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Puff Paste |
One quart of pastry flour, one spoonful of salt, one of sugar, one and a quarter cupfuls of ice Wash the hands with soap and water, and dip them first in very hot, and ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 259. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Puff Paste |
There are two ways of shaping the paste for patties and tarts. First, roll puff paste one eighth of an inch thick, and stamp out circular pieces with a cutter, two and ... From Mrs. Lincoln's Boston Cook Book, 1884, page 345. | |
| The Creole Cookery Book (1885) | Puff Paste |
One lb. of butter, 1 1b. 2 ounces of flour; divide the flour in half and put one half into a tin pan; divide the butter into 4 parts, and put 1 part into the pan with ... From The Creole Cookery Book, 1885, page 132. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Puff Paste |
; put it on the ice until a mixingbowl, add the salt, mix, and with the hands quickly rub it the; add the water gradually, moistening as directed in From Mrs. Rorer's Philadelphia Cook Book, 1886, page 388. | |
| The Boston Cooking-School Cook Book (1896) | Puff Paste |
1 pound butter 1 pound pastry floar or 14 ozs. bread flour Cold water Wash the butter, pat and fold until no water flies. Reserve two tablespoons of butter, and shape ... From The Boston Cooking-School Cook Book, 1896, page 535. | |
| The Picayune Creole Cook Book (1901) | Puff Paste |
Pate Feutlletéec. 1 Pint of Flour. 1 Pound of Good Butter or Half Lard and Half Butter. 1 Cup of Ice Water. 1 Egg. Have the flour dry and fresh and the butter of the ... From The Picayune Creole Cook Book, 1901, page 262. | |
| Rumford Complete Cook Book (1908) | Puff Paste |
pound pastry flour. y2 pound butter. 1 tablespoon lemon juice. Ice-cold water. Beat the egg and add to it the water and lemon juice; sift flour and salt, and mix all ... From Rumford Complete Cook Book, 1908, page 126. | |
| Bohemian-American Cook Book (1915) | Puff Paste |
of cheese with a of of sugar, the grated rind of half a lemon and a handful of cleaned Mix the baked individual in pan, sugar, pour under a bit in a slow oven. When ... From Bohemian-American Cook Book, 1915, page 207. | |
| The Italian Cook Book (1919) | Puff Paste |
(Pasta sfoglia) The Pasta sfoglia is not too difficult to make and if the following instructions are carefully followed, this fine and light paste can easily be ... From The Italian Cook Book: The Art of Eating Well, 1919, page 52. | |
| Bohemian-American Cook Book (1915) | Puff Paste and Pies |
Máselné tsto a páje. 668. PUFF PASTE No. Máselné tsto. is difficult to to a printed description, and the success is attained when one can watch an experienced cook work. ... From Bohemian-American Cook Book, 1915, page 207. | |
| The White House Cook Book (1887) | Puff Paste for Pies |
ONE quart of pastry flour, one pint of butter, one tablespoonful of salt, one of sugar, one and a quarter cupfuls of ice-water. Wash the hands with soap and water and ... From The White House Cook Book, 1887, page 354. | |
| The White House Cook Book (1887) | Puff Paste of Suet |
Two CUPFULS of flour, one-half teaspoonful of salt, one teaspoonful of baking powder, one cup of chopped suet, freed of skin, and chopped very fine, one cupful of water. ... From The White House Cook Book, 1887, page 356. | |
| The Virginia House-Wife (1824) | Puff Pudding |
Beat six eggs, add six spoonsful of milk and six of flour, butter some cups, pour in the batter and bake them quickly; turn them out, and eat them with butter, sugar, and nutmeg. From The Virginia House-Wife, 1824, page 163. | |
| Housekeeping in Old Virginia (1879) | Puff Pudding |
10 tablespoonfuls sifted flour. 1 quart milk. A little salt. Beat the eggs to a stilt" froth. Then put the flour with the yolks, then add the milk and lastly the whites, ... From Housekeeping in Old Virginia, 1879, page 408. | |
| The Southern Cookbook (1912) | Puff, German |
Pie, egg mince Rice puff paste, 2^0 Cake, observations on making - " Benton tea.......... - another sort another sort as biscuit " biscuit, a........ ~. " cheap seed " ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 233. | |
| Common Sense in the Household (1871) | Puff-Paste |
1 pint flour. J lb. butter. 1 egg, well beaten. Use the yolk only. gill ice-water. Mix the flour, a tablespoonful of butter, the beaten egg, and ice-water into a paste with a wooden spoon. From Common Sense in the Household, 1871, page 353. | |
| Gulf City Cook Book (1878) | Puff-paste.—no |
One pound of flour, one pound of butter, one egg; mix the flour with two of butter, and make a dough cold water and the egg; divide the remainder of the butter into six ... From Gulf City Cook Book, 1878, page 153. | |
| Gulf City Cook Book (1878) | Puff-paste.—no |
One pound of flour, three quarters of a pound butter; rub into the flour two ounces of butter; then make a dough with cold water; then proceed to roll in butter and ... From Gulf City Cook Book, 1878, page 154. | |
| The Cook's Own Book (1832) | Puffs |
Add to beaten yolks and two whites of eggs, a large table-spoonful of flour, not quite an ounce of ISI JAM melted butter, and half a tea-spoonful of salt; it all well ... From The Cook's Own Book, 1832, page 144. | |
| The Cook's Own Book (1832) | Puffs |
(2) Put into a saucepan a pint Ixiil slowly, and'stir in Hour it IKvery thick, cold, mix it six well-lx'iiien eggs, a ful of sugar, half a nutmeg, and the peel of ... From The Cook's Own Book, 1832, page 213. | |
| Mrs. Owen's Illinois Cook Book (1871) | Puffs |
may also be made without the egg, with milk and water, or all water. They may also be made of rye flour or corn meal. The corn meal requires an egg. This receipt is ... From Mrs. Owen's Illinois Cook Book, 1871, page 132. | |
| Mrs. Owen's Illinois Cook Book (1871) | Puffs |
The whites of two eggs, One ounce and a half chocolate, Two tablespoonsful corn starch., with the chocolate pulverized. the eggs to a stiff froth, add the sugar; add ... From Mrs. Owen's Illinois Cook Book, 1871, page 200. | |
| La Cuisine Creole (1885) | Puffs |
Very nice potato puffs may be made by mashing seven or eight potatoes smoothly, and mixing in with them two well-beaten eggs two tablespoonfuls of melt¬ ed butter, also ... From La Cuisine Creole, 1885, page 90. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Puffs |
Have ready a frying-pan of hot With two teaspoons the batter into balls about the size of a hickory-nut. As you make each ball, drop it into the boiling fat, fry and ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 357. | |
| The Picayune Creole Cook Book (1901) | Puffs |
Soupiés. 1 Pint of Sweet Milk. Beat the whites and the yolks separately till very, very Nght. Warm the milk and add the melted butter. When cold, mix with the yolks of ... From The Picayune Creole Cook Book, 1901, page 381. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Puffs |
Two eggs, one cup of sugar, one-half cup of butter, one cup of sweet milk, two cups of flour, two teaspoons of baking powder, one cup of raisins. Cream but¬ ter and ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 170. | |
| Bohemian-American Cook Book (1915) | Puffs |
the remaining fourth part of the raw batter over the top, the baking or pan pan containing and 698. BREAD PUFF. Svítek žemlikový. the crust off of half a loaf of and ... From Bohemian-American Cook Book, 1915, page 217. | |
| The Southern Cookbook (1912) | Puffs, Another Way |
Boil two ounces of fresh butter in half a pint; stir until cold, then beat two eggs, strain them into the cream, and mix that by degrees into two tablespoonfuls of ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 43. | |
| Mrs. Hale's New Cook Book (1857) | Puffs.—Boil |
for a few minutes pint of milk with half a pound of butter; then stir the milk and butter into thieoquarters of a pound; sti • it until it does not stick to ihe sides of ... From Mrs. Hale's New Cook Book, 1857, page 419. | |
| The Cook's Own Book (1832) | Pull-pastes |
require a moderately hot men. but not too hot, or it,-poil the sha|Xand turn tart-|Kite, oxc OYS or short crust, requires a slower oven; petits-bhoux, one still slower; ... From The Cook's Own Book, 1832, page 173. | |
| The Dixie Cook-Book (1883) | Pumpxin Pie |
Stew pumpkin, cut into small pieces, in a half pint water; and, when soft, mash with potato-masher very fine, let the water dry away, watching closely to prevent burning ... From The Dixie Cook-Book, 1883, page 225. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Put a |
tube, measuring inch in diameter, in a pastry bag. the of the paste into the bag and press it through the tube on to the edges of the plates, where the puff paste cut ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 318. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Put in |
the hot oven for a few moments, and when the cheese begins to melt, serve at once. Pie. Four ears of cold boiled corn, two eggs, one table-spoonful of butter, one of ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 362. | |
| Directions for Cookery, in Its Various Branches (1837) | Put in the dumplings and |
boil them from three quarters to an hour. Send them to table hot in a covered Do not take them up till a moment before they are wanted. Eat them wiih cream and sugar, or ... From Directions for Cookery, in Its Various Branches, 1837, page 309. | |
| The Cook's Own Book (1832) | Quails, Hot Pie |
Make a raised crust in the usual way, spread over the bottom of it some farce cuite mixed widi the livers of the quails, and take eight quails, take out the thigh bones, ... From The Cook's Own Book, 1832, page 214. | |
| Rumford Complete Cook Book (1908) | Quick Breakfast Puffs |
lyi cups flour. 1 tablespoon melted butter. Beat the eggs very thoroughly and add the milk and butter. Sift the flour, salt and baking powder twice; add the liquid and ... From Rumford Complete Cook Book, 1908, page 140. | |
| The Boston Cooking-School Cook Book (1896) | Quick Puff Paste |
1 cup bread flour " Cold water 1 tablespoon lard % cup butter Work lard into flour, first using knife then tips of fingers. Moisten to a dough with cold water, pat, and ... From The Boston Cooking-School Cook Book, 1896, page 537. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Quince Tart |
Wash well, pare and core some fine ripe quinces, having cut out all the blemishes cores and parings into a small saucepan and stew them in a all broken to pieces; then ... From Mrs. Porter's New Southern Cookery Book, 1871, page 309. | |
| The Cook's Own Book (1832) | R Pastry |
To of flour put a quarter of a pound of sifted loafsugar; mix it together with yolks of till of a good stiffness. From The Cook's Own Book, 1832, page 181. | |
| The Cook's Own Book (1832) | R< >r Fruit Tarts |
l, txvo or peach * bruised hitter almonds, in a quart of milk; sxxii-len, and mix it, -il, xxith well-lx-aten,' it constantly oxer the it It may ! slewed apple*, prunes, ... From The Cook's Own Book, 1832, page 103. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Raised Crust for Pies |
of ounces of of good lively yeast, milk to form MES. a doiieli: rub the in the flour, add the and yeast, and set it aside to; light, roll it out thin, and line your ... From Mrs. Porter's New Southern Cookery Book, 1871, page 289. | |
| Bohemian-American Cook Book (1915) | Raised Tarts |
in one quart of sweet cream, a handful of sugar, the grated rind of a of one of beat imtil the dough does not stick, then set in a w^arm it has risen to double its bulk, ... From Bohemian-American Cook Book, 1915, page 247. | |
| Bohemian-American Cook Book (1915) | Raised Tarts and Cakes |
Koláky, koláe a buchty. m In order to pastry, especially composed of the cook observe rules. The be quality, dry and warm, the and be setting the the milk or water must ... From Bohemian-American Cook Book, 1915, page 246. | |
| Larkin Housewives' Cook Book (1915) | Raisin and Rhubarb Pie |
One cup raisins, one and one-half cups rhubarb cut very small> one cup sugar, one-half teaspoon Larkin Salt, one tablespoon flour, (rolled cracker may be used instead of ... From Larkin Housewives' Cook Book, 1915, page 103. | |
| The International Cook Book (1906) | Raisin Pie |
2992. FRITADELLES OF FISH, TOWER Skin and bone codfish left over from yesterday, then pick meat in small pieces and place on a plate. Boil three medium, peeled potatoes ... From The International Cook Book, 1906, page 900. | |
| Fifty-Two Sunday Dinners (1913) | Raisin Pie |
14% cups seeded raisins cut in 2 tablespoons butter. halves. Juice and grated rind 1 lemon. 4 cup sugar. 1 cup water in which raisins were 2 tablespoons flour. cooked.: ... From Fifty-Two Sunday Dinners, 1913, page 54. | |
| The Cook's Own Book (1832) | Raspberry Dumplings |
some good puff paste, roll it out, and spread raspberry jam over it; it up, and boil it rattier more than an hour; cut it pour melted butter into tlie dish, grate sugar round, and serve. From The Cook's Own Book, 1832, page 218. | |
| The Dixie Cook-Book (1883) | Raspberry Puff |
Proceed precisely the same as for open tarts. When you have eut the desired number, roll them out thin, about six inches in diameter, Now place a teaspoonful of ... From The Dixie Cook-Book, 1883, page 377. | |
| The Boston Cooking-School Cook Book (1896) | Raspberry Puffs |
Roll plain paste one-eighth inch thick, and cut in pieces four by three and one-half inches. Put one-half tablespoon raspberry jam on centre of lower half of each piece, ... From The Boston Cooking-School Cook Book, 1896, page 553. | |
| The Cook's Own Book (1832) | Raspberry Tart with Cream |
Line a patty-pan with lay raspberries, and strew sonic sifted sugar over them; puff paste, and bake it; cut it open, and put in half a pint of cream, in which has been ... From The Cook's Own Book, 1832, page 219. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Real Cheesecake |
Four ounces of rich (not strong or old) cheese cut into small pieces and beaten (a little at a time) to the consistency of butter; add equal weight of butter, mixing the ... From Mrs. Porter's New Southern Cookery Book, 1871, page 297. | |
| Larkin Housewives' Cook Book (1915) | Red Curreint Pie |
Mix together yolks eggs, two tablespoons flour, one cup sugar, add one cup ripe red currants mashed. From Larkin Housewives' Cook Book, 1915, page 104. | |
| Aunt Babette's Cook Book (1889) | Red Raspberry Cream Pie |
Line a pie-plate with a rich crust, and fill with raspberries and powdered sugar aiid cover with a layer of pie-crust, but do not press down the edges. When the pie is ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 245. | |
| Modern American Drinks (1895) | Rhine Wine Cobbler |
Dissolve one tablespoonful fine sugar with one jigger water in a long thin Add two jiggers Rhine wine; fill the glass with fine ice; mix Trim with fruit. From Modern American Drinks, 1895, page 31. | |
| Daly's Bartenders' Encyclopedia (1903) | Rhine Wine Cobbler |
1 wine glass of seltzer water; dissolve well with a spoon. ij wine glass of Rhine wine. Fill the glass with fine ice, spoon well, decorate pineapple, etc., Commended ... From Daly's Bartenders' Encyclopedia, 1903, page 30. | |
| Aunt Babette's Cook Book (1889) | Rhubakb Custard Pie |
Strip the skin carefully from the stalk of the pie-plant and cut it into small pieces. Scald with boiling water, then drain and press out every drop of water with your ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 252. | |
| The White House Cook Book (1887) | Rhubarb or Pie-plant Pudding |
CHOP rhubarb pretty fine, put in a pudding dish and sprinkle sugar over it; make a batter of one cupful of sour milk, two eggs, a piece of butter the size of an egg, ... From The White House Cook Book, 1887, page 443. | |
| Housekeeping in Old Virginia (1879) | Rhubarb Pie |
Carefully skin the stalks, cut in pieces half an inch long. Scald in a little rich syrup, but not long enough to become soft. Set aside, and when nearly cool, pour into ... From Housekeeping in Old Virginia, 1879, page 419. | |
| The White House Cook Book (1887) | Rhubarb Pie |
CUT the large stalks off where the leaves commence, strip off thf» outside skin, then cut the stalks in pieces 'half an inch long; line a pie dish with paste rolled ... From The White House Cook Book, 1887, page 365. | |
| Aunt Babette's Cook Book (1889) | Rhubarb Pie |
Strip the skin from the stalks of rhubarb, more commonly called pie-plant, then cut them in pieces about an inch long, pour boiling water over them and let them remain ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 251. | |
| The International Cook Book (1906) | Rhubarb Pie |
282. LOBSTER EN BROCHETTE, DIABLE Plunge into plenty of boiling water two fresh lobsters of two pounds each and boil for twenty minutes. Remove and let cool off. ... From The International Cook Book, 1906, page 98. | |
| Fifty-Two Sunday Dinners (1913) | Rhubarb Pie |
2 cups rhubarb. 2 tablespoons flour. 84 cup sugar. __ Few grains salt. 1 egg slightly beaten. Few grains nutmeg. Procerss: -If rhubarb is young and tender it need not be ... From Fifty-Two Sunday Dinners, 1913, page 52. | |
| The Boston Cooking-School Cook Book (1896) | Rhubarb Pie « |
\% cups rhubarb 1 ^gg % cup sugar 2 tablespoons flour Skin and cut stalks of rhubarb in half -inch pieces before measuring. Mix sugar, flour, and Qgg \ add to rhubarb ... From The Boston Cooking-School Cook Book, 1896, page 547. | |
| The White House Cook Book (1887) | RHUBARB PIE. |
SKIN the stalks, cut them into small pieces, wash and put them in a stewpan with no more water than what adheres to them; when cooked, mash them fine and put in a small ... From The White House Cook Book, 1887, page 366. | |
| The Good Housekeeper (1841) | Rhubarb Pifs |
In England they call this “Spring fruit,” which is a mouch more relishing name than rhubard. Peel off the skin from the young green stalks, and cut these into small ... From The Good Housekeeper, 1841, page 84. | |
| The Cook's Own Book (1832) | Rhubarb Tart |
Let the stalks be of a good size, take thin skin, and cut them into lengths of four or five inches; lay in a a sirup of sugar and water; cover with another dish, and let ... From The Cook's Own Book, 1832, page 219. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Rhubarb Tarts |
Peal and cut the rhubarb into small pieces, and put them into a saucepan with a little sugar. Stew it until it is tender. Put it in a flat dish, and add more sugar, a ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 97. | |
| Fifty-Two Sunday Dinners (1913) | Rhubarb Tarts |
If rhubarb is pink, young and tender, simply wash and cut in one-half inch pieces; there should be two and one-half cups. Cover with boiling water and heat to boiling ... From Fifty-Two Sunday Dinners, 1913, page 56. | |
| Gulf City Cook Book (1878) | Rhubarb-pie |
Put the rhubarb in deep plates lined with pie-crust, with a layer of to layer of rhubarb. A grated lemon-peel may be added. Place over the top a thin crust; press tight ... From Gulf City Cook Book, 1878, page 157. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Rich Puff Paste |
To one pound of, flour, allow one pound of butter. Wash the butter in cold water, divide it into three parts, make it into thin cakes, and lay them on the ice toharden. ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 94. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Richmond Maids of Honor |
In the little town of Richmond, England, is a small pastry shop widely known for its cheese It is said that the original recipe tor them was furnished by a maid of Queen ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 316. | |
| The White House Cook Book (1887) | Ripe Berry Pies |
ALL made the same as " Cherry Pie." Line your pie-tin with crust, fill half full of berries, shake over a tablespoonful of sifted flour {if very juicy) and as much sugar ... From The White House Cook Book, 1887, page 369. | |
| The White House Cook Book (1887) | Ripe Currant Pie |
ONE cupful of mashed ripe currants, one of sugar, two tablespoonfuls of water, one of flour, beaten with the yolks of two eggs. Bake; frost the top with the beaten ... From The White House Cook Book, 1887, page 364. | |
| Ryzon Baking Book (1916) | RoU a |
strip of RyzoN pastry one-half inch wide, wet edge of dish with water, place paste on edge, then cover with a crust a little larger than the dish, with the fullness ... From Ryzon Baking Book, 1916, page 66. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Rule for Baking Puff Paste |
Always chill Puff Paste before baking. Place in very hot oven; protect upper surface of paste, if necessary, at P&tes should be baked in twenty-four minutes; after the ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 274. | |
| The White House Cook Book (1887) | Rule for Under Crust |
A GOOD rule for pie crust for a pie requiring only an under crust, as a custard or pumpkin pie, is: Three large tablespoonfuls of flour sifted, rubbing into it a large ... From The White House Cook Book, 1887, page 356. | |
| Rumford Complete Cook Book (1908) | Rumford Dumplings |
\yi cups flour. About % cup milk (enough to make of the consist- \% teaspoons Rumford ency of biscuit dough). salt and baking powder; add milk, and then pat or roll on a ... From Rumford Complete Cook Book, 1908, page 131. | |
| Aunt Babette's Cook Book (1889) | Russian Punch Tart |
Bake three layers of sponge cake dough or three layers of almond tart (according to my receipt), which is still better, and flavor it with a wineglassful of arrack. When ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 354. | |
| Ryzon Baking Book (1916) | Ryzon Baked Apple Dumplings |
yi pound Ryzon short or flaky pastry, see pages 56, 58. level tablespoonfuls (3 ounces) sugar. cloves. egg. out pastry about one-fourth inch in thickness, and cut out ... From Ryzon Baking Book, 1916, page 72. | |
| Ryzon Baking Book (1916) | Ryzon Bakewell Pie |
short or flaky pastry. See pages 56, 58. level tablespoonfuls jam or jelly. level tablespoonfuls (3 ounces) sugar. yi teaspoonful lemon extract. level tablespoonfuls (i ... From Ryzon Baking Book, 1916, page 66. | |
| Ryzon Baking Book (1916) | Ryzon Chopped Pastry |
level tablespoonful sugar. cupful {yi pound) butter. egg. Juice of yi lemon. tablespoonfuls cold water. Sift flour, Ryzon, sugar and salt together into a basin, add ... From Ryzon Baking Book, 1916, page 63. | |
| Ryzon Baking Book (1916) | Ryzon Cocoanut Tart |
Ryzon chopped pastry, see page 59. level tablespoonful cornstarch. }i cupful (2 ounces) chopped cocoanut. yi teaspoonful vanilla extract. tablespoonfuls raspberry jam. ... From Ryzon Baking Book, 1916, page 67. | |
| Ryzon Baking Book (1916) | Ryzon Deep Apple Pie |
Ryzon chopped pastry, see page 59. 8 to 12 tart apples. yi level teaspoonful powdered cinnamon. yi level teaspoonful grated nutmeg. Invert in the center of a deep ... From Ryzon Baking Book, 1916, page 66. | |
| Ryzon Baking Book (1916) | Ryzon Dumplings |
level tablespoonful {}4 ounce) shortening. >i cupful (scant yi pint) milk and water. Mix flour, Ryzon, and salt together and them into a bowl, add shortening and cut it ... From Ryzon Baking Book, 1916, page 73. | |
| Ryzon Baking Book (1916) | Ryzon Matzoth Pastry |
I yi matzoths. (l ounce) butter or lard. yi cupful {lyi, ounces) matzoth meal. (i oz.) powdered Pinch of salt. Cover matzoths with water, soak for fifteen minutes and ... From Ryzon Baking Book, 1916, page 60. | |
| Ryzon Baking Book (1916) | Ryzon Mince Pies |
Ryzon chopped pastry, see page 59. 2 pounds (8 boiled lean beef level cupfuls {}4 pound) chopped suet. (i pound) seeded raisins. level cupfuls (12 ounces) sultana ... From Ryzon Baking Book, 1916, page 66. | |
| Ryzon Baking Book (1916) | Ryzon Orange Tartlets |
Ryzon chopped pastry, see page 59. Orange marmalade. egg. yi orange., y4 cupful (2 ounces) flour. Line small patty pans with pastry. Put one teaspoonful of orange ... From Ryzon Baking Book, 1916, page 67. | |
| Ryzon Baking Book (1916) | Ryzon Parisian Apple Pie |
Thinly sliced apples. level cupful {yi potiiid) sugar. yi level teaspoonful grated nutmeg. tablespoonful lemon juice. yi cupful {yi gill) water. tablespoonful (yi ounce) ... From Ryzon Baking Book, 1916, page 66. | |
| Ryzon Baking Book (1916) | Ryzon Puff Paste |
cupfuls (l pound) butter. Cold water. egg yolk. tablespoonful lemon juice. is the most elaborate and expensive of the flaky pastes, and both time and some dexterity are ... From Ryzon Baking Book, 1916, page 61. | |
| Ryzon Baking Book (1916) | Ryzon Raised Pie Crust |
yi cupful (4 ounces) butter or lard. \]/i pint) hot water. Put butter or lard and water into small saucepan, bring to a boil, but do not let mixture reduce in quantity. ... From Ryzon Baking Book, 1916, page 62. | |
| Ryzon Baking Book (1916) | Ryzon Short Paste |
yi cupful (4 ounces) butter or'lard. Cold water. This is the easiest form of pastry making, and it is best to learn the art of making this first thoroughly before going ... From Ryzon Baking Book, 1916, page 60. | |
| Ryzon Baking Book (1916) | Ryzon Spiced Pastry |
level cupfuls (l pound) flour. yi level teaspoonful powdered nutmeg. yi lyi cupfuls (12 ounces) butter or lard. From Ryzon Baking Book, 1916, page 62. | |
| Ryzon Baking Book (1916) | Ryzon Strawberry Shortcake |
2 quart baskets strawberries. iX level cupfuls (12 ounces) sugar. level cupfuls ()/i pound) pastry flour. cupful (>^ pint) milk (about)., Extra butter, for spreading ... From Ryzon Baking Book, 1916, page 64. | |
| Ryzon Baking Book (1916) | Ryzon Transparent Pie |
Ryzon puff pastry, see page 57. X cupful {J4 pound) butter. level cupful (X pound) sugar. ^ level teaspoonful grated nutmeg. tablespoonfuls brandy or fruit juice. Line a ... From Ryzon Baking Book, 1916, page 65. | |
| Ryzon Baking Book (1916) | Ryzox\ Lemon Meringue Pie |
level tablespoonfuls cornstarch. cupful {yi pint) boiling water. tablespoonful {}4 ounce) butter. 1 lemon rind, grated. 4 tablespoonfuls lemon juice. Ryzon flaky pastry, ... From Ryzon Baking Book, 1916, page 67. | |
| Mrs. Owen's Illinois Cook Book (1871) | S. Hurst |
) Peel and grate one large white potato a deep plate, add the juice and grated rind of One lemon, The white of one egg, well beaten, A teacupful of cold water. a nice ... From Mrs. Owen's Illinois Cook Book, 1871, page 171. | |
| The Kansas Home Cook-Book (1874) | S. Morrow, Lawrence, Kansas |
Grate the rind of one lemon, add the juice, two cups of water, one cup of sugar, yolks half cup 'flour; the is cooked, then pour into a pie tin lined paste, and the two ... From The Kansas Home Cook-Book, 1874, page 185. | |
| Ryzon Baking Book (1916) | S. Westcott, Edgewater, N |
]. 2 pounds stewing lamb. yi level teaspoonful pepper. 12 smaU onions. large carrots. 6 medium sized potatoes. level tablespoonfuls {^ ounce) flour. For Paste: For ... From Ryzon Baking Book, 1916, page 74. | |
| Gulf City Cook Book (1878) | Salsify Patties |
Wash and scrape the roots; boil until quite tender; mash well; make a batter of one egg, a tea-cupful of flour, half a table-spoonful of butter, a little salt and ... From Gulf City Cook Book, 1878, page 106. | |
| The Picayune Creole Cook Book (1901) | Salt, Pepper an Cayenne to Taste |
This is a famous dish among the Creoles with large families. For a family of six get a veal brisket, and allow three parts of minced veal to one of ham. ’ Make a nice ... From The Picayune Creole Cook Book, 1901, page 101. | |
| Presbyterian Cook Book (1873) | Sand Tarts |
Two cups of sugar; one; four eggs, leaving out the yolk of one. the butter and part of the sugar together, and the remainder with the; flour enough to make a very stiff ... From Presbyterian Cook Book, 1873, page 126. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Sand Tarts |
i pound of granulated sugar y2 pound of butter Flour enough to make a stiff paste Beat the butter and sugar together; add the yolks beaten to a cream, then the whites ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 512. | |
| The Boston Cooking-School Cook Book (1896) | Sand Tarts |
« 1 cup sugar White 1 ^gg 1 egg Blanched almonds \\ cups flour 1 tablespoon sugar ^ teaspoon cinnamon Cream the butter, add sugar gradually, and ^gg well beaten; then ... From The Boston Cooking-School Cook Book, 1896, page 570. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Sanp Tarts |
Two cups sugar, one of butter, three of flour, two eggs, leaving out the white of one; roll out thin and cut in square cakes with a knife; spread tHe white of egg on ... From Buckeye Cookery and Practical Housekeeping, 1877, page 82. | |
| The Dixie Cook-Book (1883) | Sanp Tarts |
Two cups sugar, one of butter, three of flour, two eggs, leaving out the white of one; roll out thin and cut in square cakes with a knife; spread the white of egg on ... From The Dixie Cook-Book, 1883, page 102. | |
| Modern American Drinks (1895) | Sauterne Cobbler |
fine sugar dissolved in a long thin glass with a little water; fill the glass with ice, add two jiggers sauterne. Mix. From Modern American Drinks, 1895, page 32. | |
| Mrs. Hale's New Cook Book (1857) | Scald and |
the it through a sieve, and put it tart-dish. cold pour a rich custard over it, about 2 inches deep; whip the whites of the eggs, of which the custard was made, to a ... From Mrs. Hale's New Cook Book, 1857, page 348. | |
| Aunt Sammy's Radio Recipes (1927) | Scalloped Apples |
Pare, core, and tart apples, preferably those of a kind that will hold their shape when cooked. Place a layer of the sliced apples in a baking dish, sprinkle with sugar, ... From Aunt Sammy's Radio Recipes, 1927, page 15. | |
| The Dixie Cook-Book (1883) | ScramMBLep Egos |
In a deepearthen pie-plate, warm sweet milk, allowing two table spoons to each egg (or less, with a large number of eggs), add a bit of butter size of a walnut, and a ... From The Dixie Cook-Book, 1883, page 153. | |
| Manual for Army Cooks (1896) | Sea Pie |
Ingredients the same as for stew, with five pounds of flour and one and one-half pounds of suet or dripping added. Make the paste; prepare and cook the vegetables and ... From Manual for Army Cooks, 1896, page 276. | |
| Mrs. Hale's New Cook Book (1857) | Sea Pie .—Skin and |
cut into joints a large fowl; wash and lay it into cold water for an ht>ur; cut some salt beef into thin slices, and if it is salt, soak it a short time; make a paste of ... From Mrs. Hale's New Cook Book, 1857, page 304. | |
| The Cook's Own Book (1832) | See Pies |
GIBLETS STEWED, (.lean tx'vo sets of giblets, put a saucepan, just cover tliem widi cold xxater, and set them on tlie tire; when they boil, take off the scum, and put in ... From The Cook's Own Book, 1832, page 131. | |
| Mrs. Hale's New Cook Book (1857) | Send the |
tart to a moderately brisk oven for about half an hour. may be converted into the old-fashioned creamed apple tart, by cutting out the cover while it is quite hot, ... From Mrs. Hale's New Cook Book, 1857, page 311. | |
| Directions for Cookery, in Its Various Branches (1837) | SHELLS.—Shells |
of paste are made of one sheet each, out in a circular form, and spread the bottom, sides, and edges of buttered dishes or patty-pans, and baked empty; filled, when ... From Directions for Cookery, in Its Various Branches, 1837, page 280. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Shepherd's Pie |
i pound of cold mutton i pint of cold boiled pota- ^ cup of stock or water toes From Mrs. Rorer's Philadelphia Cook Book, 1886, page 131. | |
| Aunt Sammy's Radio Recipes (1927) | Shepherd's Pie |
Grease a baking dish and cover the sides wtih a thin layer of seasoned mashed potato. Fill the center with well-seasoned, slightly thickened stew, creamed chicken, or ... From Aunt Sammy's Radio Recipes, 1927, page 34. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Shepherds’ Pie |
One quart of any kind of cold meat, eight large potatoes, one small onion, one cupful of boiling milk, salt, pepper, and nearly a of gravy or stock, thickened one of the ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 381. | |
| Foods That Will Win the War and How to Cook Them (1918) | Shepherd’s Pie |
2 cups chopped cooked mutton 2 cups hominy 1 cup peas or carrots 4 pint of brown sauce or water me 4 teaspoon curry powder Put meat and vegetables in baking dish. Cover ... From Foods That Will Win the War and How to Cook Them, 1918, page 51. | |
| Aunt Babette's Cook Book (1889) | Sherry Cobbler |
It is best to mix this in a large bowl and fill in glasses just before serving, and put a little of each kind of fruit in each goblet with pounded ice. To begin with, ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 525. | |
| Daly's Bartenders' Encyclopedia (1903) | Sherry Cobbler |
\ teaspoonful of sugar. i wine glass of seltzer to dissolve sugar. slice of pineapple. slice of orange. the ice, with sherry wine; mix well, decorate with pinea'pple, ... From Daly's Bartenders' Encyclopedia, 1903, page 98. | |
| Modern American Drinks (1895) | Sherry Cobbler No |
Fill an eight-ounce glass full of fine ice, add one teaspoonful gum-syrup, two jiggers sherry. Mix Trim with fruit. From Modern American Drinks, 1895, page 32. | |
| The Good Housekeeper (1841) | Short Paste for Fruit Pies |
Rub into three quarters of a pound of flour a quarter of a pound of lard and a spoonful of grated sugar. Make it into a paste with milk, roll it out, and add a quarter ... From The Good Housekeeper, 1841, page 83. | |
| Housekeeping in Old Virginia (1879) | Silver Pie |
Peel and grate one large white potato. Add the juice and grated rind of a lemon, the beaten white of one egg, one cupful of white sugar, and one of cold water. Bake in a ... From Housekeeping in Old Virginia, 1879, page 421. | |
| The Appledore Cook Book (1872) | SJiubarh Pies |
Cut the rhubarb in the morning, or if you buy it, always keep in a cool place until ready to cook it. Strip off the skin and cut it into pieces about an inch long; stew ... From The Appledore Cook Book, 1872, page 115. | |
| The New England Cook Book (1905) | Slade's |
Quick Tapioca, one dozen good-flavored, tart pared and cored, one quart water, a little salt. tapioca with the water and set it in a tolerably warm place to soak five or ... From The New England Cook Book, 1905, page 192. | |
| The Woman Suffrage Cook Book (1886) | Sliced Apple Pie |
Line the pie-plate with a rich paste, sprinkle with sugar, then add a layer of tart apples sliced thin; add a few bits of butter, grated nutmeg, and cover with sugar. ... From The Woman Suffrage Cook Book, 1886, page 81. | |
| The Appledore Cook Book (1872) | Sliced Apple Pies |
Line the plates with bottom crust, and fill the plate with quartered apples. To a common-sized plate allow two - spoonfuls of sugar, a little nutmeg, and two spoonfuls ... From The Appledore Cook Book, 1872, page 114. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Sliced-apple Pre |
Line pie-pan with crust, sprinkle with sugar, fill with tart apples sliced very thin, sprinkle sugar and a very little cinnamon over them, and add a few small bits of ... From Buckeye Cookery and Practical Housekeeping, 1877, page 189. | |
| The Dixie Cook-Book (1883) | Sliced-apple Pts |
Line pie-pan with crust, sprinkle with sugar, fill with tart apples sliced very thin, sprinkle sugar and a very little cinnamon over them, and add a few small bits of ... From The Dixie Cook-Book, 1883, page 219. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | Small Puffs |
Make some puff paste, and roll it half an inch thick, cut it with a tumbler, into any number of puffs you want, cut the remainder of your paste, into narrow strips with ... From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 87. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Snipe or Peep Pie |
Flour the birds, season them with pepper, salt, and a little clove; lay them into a pie dish. Make a gravy with beef stock well seasoned with pepper, salt, and tomato ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 77. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Snow Puffs |
2j cups flour J teaspoon; add sugar, flour, baking powder and salt alternately with milk. Beat well; add the stiffly beaten; steam forty-five in popover Serve with strawberry sauce. From Lowney's Cook Book, Illustrated in Colors, 1907, page 256. | |
| Housekeeping in Old Virginia (1879) | Soda Crackek Pie |
Pour water on two large or four round soda crackers and let them remain till thoroughly wet. Then press out the water and crush them up together. Stir in the juice and ... From Housekeeping in Old Virginia, 1879, page 421. | |
| Buckeye Cookery and Practical Housekeeping (1877) | SoraMBLED Eaos |
In a deep earthen pie-plate, warm sweet milk, allowing two tablespoons to each egg (or less, with a large number of eggs), add a bit of butter size of a walnut, and a ... From Buckeye Cookery and Practical Housekeeping, 1877, page 128. | |
| Aunt Sammy's Radio Recipes (1927) | Sour Cream Pie |
1 cup sour cream. 1 cup seeded raisins, cut fine. }/2 teaspoon powdered cinnamon. 3^ teaspoon powdered cloves. 2 tablespoons vinegar. From Aunt Sammy's Radio Recipes, 1927, page 70. | |
| Gulf City Cook Book (1878) | Sour-orange Pie |
Three eggs, the whites and yelks beaten separately, half a pint of boiling water, one of corn-starch wet and cooked liked starch, three cups of brown sugar, one ... From Gulf City Cook Book, 1878, page 159. | |
| The White House Cook Book (1887) | Soyer's Recipe for Puff Paste |
To EVERY pound of flour allow the yolk of one egg, the juice of one lemon, half a saltspoonf ul of salt, cold water, one pound of fresh butter. Put the flour onto the ... From The White House Cook Book, 1887, page 355. | |
| The Cook's Own Book (1832) | Spanish Puffs |
Put into a saucepan, half a pint of water and a quarter of a pound of butter; it it boils, and mix in table-spoonfuls of Hour; it well together, and add six yolks and ... From The Cook's Own Book, 1832, page 260. | |
| Aunt Babette's Cook Book (1889) | Spanish Puffs |
Put into a saucepan a teacupful of water, one tablespoonful of powdered sugar, half a tea- • FEITTEES, DOUGHNUTS, ETC. 177 spoonful of salt, and two ounces of butter; ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 218. | |
| The Dixie Cook-Book (1883) | Spare-rib Por-pie |
Cut the spareribs once across and then in strips three or four inches wide, put on in kettle with hot water enough to cover, stew until tender, season with salt and ... From The Dixie Cook-Book, 1883, page 207. | |
| The Kansas Home Cook-Book (1874) | Split the |
loaves while warm; add the custard when all are Frost the top with the whites of two eggs and sugar; then brown in the oven. PIE. From The Kansas Home Cook-Book, 1874, page 181. | |
| The Picayune Creole Cook Book (1901) | Spoonful of Ground Cinnamon |
1 Teaspoonful of Orange Flower Water. Prepare a pie paste, and peel three ounces of shelled almonds. Then put Set the milk to boil’ put them into a mortar and pound to @ ... From The Picayune Creole Cook Book, 1901, page 266. | |
| Mrs. Hale's New Cook Book (1857) | Sprinkle a |
thick layer of sugar on each layer of peaches, put in about a table-spoonful of w'^ater, and sprinkle a little flour over the top it a thick crust, and bake from fifty ... From Mrs. Hale's New Cook Book, 1857, page 315. | |
| The New England Cook Book (1905) | Sprinkle the |
top v^ith Slade's Spices. Mince Pie.— Seven pounds beef, three and a half pounds beef suet, five pounds of raisins, two pounds of currants, one-half peck apples, four ... From The New England Cook Book, 1905, page 188. | |
| La Cuisine Creole (1885) | Squibbel, Ob Young Babbit Pie |
Cut up two or three young squirrels or rabbits; put them in a saucepan to cook with two ounces of butter, a handful of chopped mushrooms, a bunch of parsley and two ... From La Cuisine Creole, 1885, page 87. | |
| The Dixie Cook-Book (1883) | SreweD Pre-PLANT |
Make a rich syrup by adding sugar to water in which long stripe of orange peel have been boiled until tender, lay into it a single layer of pieces of pie-plant three ... From The Dixie Cook-Book, 1883, page 167. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Srewep Pre-PLant |
Make a rich syrup by adding sugar to water in which long strips of orange peel have been boiled until tender, lay into it a single layer of pieces of pie-plant three ... From Buckeye Cookery and Practical Housekeeping, 1877, page 142. | |
| Fifty-Two Sunday Dinners (1913) | Steamed Snow Balls |
1 cup fine sugar. Whites 4 eggs beaten until stiff. ¥ cup milk. 4 teaspoon salt. 214 cups pastry flour. 14% teaspoon orange extract. stantly. Mix and sift flour, baking ... From Fifty-Two Sunday Dinners, 1913, page 172. | |
| The Appledore Cook Book (1872) | Stewed Apple Pies |
Pare, core, and stew the apples with just water enough to prevent their burning. ' To a quart of stewed apple allow one cup of sugar. From The Appledore Cook Book, 1872, page 114. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Stewed Apples |
tart apples, cut them into quarters and remove the cores; into a porcelain-lined kettle, strew with sugar, add the juice of half a lemon and a few bits of the yellow ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 530. | |
| The Picayune Creole Cook Book (1901) | Stewed Apples or Peaches.) Line the |
bottoms of two pie pans with a rich pie crust, and then fill in with the peaches, which have been well sweetened to taste. Bake in a quick oven twenty or twenty-five minutes. Beat From The Picayune Creole Cook Book, 1901, page 268. | |
| Mrs. Owen's Illinois Cook Book (1871) | Strawberries Stewed for Tarts |
Make a syrup of one pound of sugar and a teacupful of water; add a of let it and skim it until only a foam rises; put in a of berries free from stems and hulls; boil ... From Mrs. Owen's Illinois Cook Book, 1871, page 181. | |
| The Cook's Own Book (1832) | Strawberry Tart |
and put into a basin two quarts of the best scarlet add to them half a pint of cold thick clarified sugar, and half a pint of Madeira, with the juice of two or three ... From The Cook's Own Book, 1832, page 262. | |
| California Mexican-Spanish Cook Book (1914) | Stuffed Chile Pepper |
Fry chile peppers until they puff under skin; cool and peel; cut out stem, and with a spoon remove seed. Prepare a mixture of any kind of meat, to a cup of meat, one ... From California Mexican-Spanish Cook Book, 1914, page 105. | |
| Common Sense in the Household (1871) | Suet Dumplings |
{lylain). 2 cups fine bread-crumbs, soaked in a very little milk. 1 cup beef suet, freed from strings, and powdered. whites and yolks separated, and beaten very 1 ... From Common Sense in the Household, 1871, page 411. | |
| Housekeeping in Old Virginia (1879) | Suet Dumplings |
Rub into one quart flour, one-half pound beef suet, free of skin, and chopped very fine. Add a little salt, one teasjpoonful of soda dissolved in buttermilk, one pound ... From Housekeeping in Old Virginia, 1879, page 382. | |
| The Southern Cookbook (1912) | Suet Dumplings |
Make as suet pudding, and drop into boiling water, or into the boiling of beef; or you may boil in a cloth. Apple, Currant, or Damson Dumplings, or Pudding Make as ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 53. | |
| The Cook's Own Book (1832) | Suet, or Dumplings |
Chop six ounces of suet very fine; put a basin with six ounces of flour, two ounces of bread crumbs, and a tea-spoonful of salt; it all well beat two eggs on a add to ... From The Cook's Own Book, 1832, page 212. | |
| Housekeeping in Old Virginia (1879) | Sugar Pie |
Three cupfuls light brown sugar, one-half cupful melted butter, one-half cupful cream, three eggs. Season with lemon; beat well together; bake in pastry, without tops. — JSIrs. JT. JF. G, From Housekeeping in Old Virginia, 1879, page 421. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Sultana Sticks |
% cup melted butter ]/i cup flour 1 egg, unbeaten '_, cup English walnut meats, 2 squares Baker's chocolate, cut in pie< es ]4, cup Sultana cut in pieces Mix ingredients ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 25. | |
| Mrs. Owen's Illinois Cook Book (1871) | Summer Mince Pie |
crackers broken up and dissolved in water; then mix two eggs, well beaten; add One cupful raisins, cut fine, One cupful citron, One cupful vinegar, Six apples, cut fine, ... From Mrs. Owen's Illinois Cook Book, 1871, page 178. | |
| The Southern Cookbook (1912) | Sweet Patties |
Chop the meat of a calf's foot, of you use the liquor for jelly, two apples, one ounce of orange and lemon-peel candied, and some fresh peel and juice: mix with them ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 198. | |
| The Cook's Own Book (1832) | Sweeten and |
boil a quart of milk with the peel ofa lemon and some cinnamon; pick them out, and pour it tailing upon the arrow-root, it and it be cold. it in a glass or china dish, ... From The Cook's Own Book, 1832, page 102. | |
| Mrs. Hale's New Cook Book (1857) | Sweeten with |
molasses or sugar; add 2 tea-spoonsful of salt, 2 table-spoonsfill of sifted cinnamon, and 1 of powdered ginger; but allspice may be used, or any other spice that may be ... From Mrs. Hale's New Cook Book, 1857, page 314. | |
| The Boston Cooking-School Cook Book (1896) | Table of Measures and Weights |
2 cups butter (packed solidly)... '. =1 pound 4 " flour (pastry) ♦.. = 1 " 2 " granulated sugar =1 " 2% " powdered " =1 '* Z% " confectioners' sugar =1 " 2% *• browu ... From The Boston Cooking-School Cook Book, 1896, page 55. | |
| California Mexican-Spanish Cook Book (1914) | Tamale Pie |
Make a crust of two cups of hot water, one-half cup lard, one teaspoon salt, and cormneal to make thick dough. Spread on bottom and sides of pie tin. Mix beef, pork, ... From California Mexican-Spanish Cook Book, 1914, page 72. | |
| Foods That Will Win the War and How to Cook Them (1918) | Tamale Pie |
1 onion (boiling) 2 cups tomatoes 2 cups cookee or raw meat cut in small pieces + cup green peppers To the cornmeal and 1 teaspoon salt, add boiling water. Cook onehalf ... From Foods That Will Win the War and How to Cook Them, 1918, page 27. | |
| The Good Housekeeper (1841) | Tart Paste |
Rub into half a pound of flour, six ounces of butter and a table spoonful of powdered loaf sugar; make it intoa stiff Paste with hot water. From The Good Housekeeper, 1841, page 83. | |
| The Cook's Own Book (1832) | Tart Paste, for Family Pies |
Rub in with the hand half a pound of batter into one p.>und and a quarter of Hour, mix it hall' a pint of water, and knead From The Cook's Own Book, 1832, page 266. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Tart SHELLS |
Roll out thin a nice puffpaste, cut out with a glass or biscuit cutter, with a wine-glass or smaller cup cut out the center of two out of three of these, lay the rings ... From Buckeye Cookery and Practical Housekeeping, 1877, page 198. | |
| The Dixie Cook-Book (1883) | Tart SHELLS |
Roll out thin a nice puff-paste, cut out with a glass or biscuit cutter, with a wine-glass or smaller cup cut out the center of two” ‘out of three of these, lay the ... From The Dixie Cook-Book, 1883, page 228. | |
| The Cook's Own Book (1832) | Tart, Cranberry |
cranberries, pick and wash them in several waters, put them into a dish, with the juice of half a lemon, a quarter of a pound of moist or pounded to a quart of cranit ... From The Cook's Own Book, 1832, page 266. | |
| The Cook's Own Book (1832) | Tart, Currant |
To a of red currants add one pint of red raspberries, strawberries, or cherries; sweeten them with brown sugar; l>efure in the fruit, line the side of the paste, place ... From The Cook's Own Book, 1832, page 266. | |
| Mrs. Hale's New Cook Book (1857) | Tart.—Line |
a deep puff-paste; ready six or eight middling-sized apples, pared and the cores token out. be mellow and pleasant. Put in'o apple any kind of preserve ymu or a bit of ... From Mrs. Hale's New Cook Book, 1857, page 312. | |
| The New England Cook Book (1905) | Tart.—Take a |
remove the leaves and quarter it without paring, grate it down till you come to the rind; strew plenty of powdered sugar over the grated fruit; cover it, and let it rest ... From The New England Cook Book, 1905, page 189. | |
| The Picayune Creole Cook Book (1901) | Tarte de Cerises |
1 Quart of Cherries. 1 Cup of Sugar. 1 Tablespoonful of Water. All fruit pies are best when the fruit is previously cooked. Stew the cherries gently, as for a marmalade. ... From The Picayune Creole Cook Book, 1901, page 265. | |
| The Picayune Creole Cook Book (1901) | Tarte de Coco |
1 Pint of Milk. % Cup of Sugar. 1 Cup of Grated Cocoanut. 2 Eggs. Beat the eggs very light. Add the sugar and beat with the eggs until very light. Add the grated nutmeg, ... From The Picayune Creole Cook Book, 1901, page 265. | |
| The Appledore Cook Book (1872) | Tarts |
Roll puff paste about an inch and a half thick; cut with a large cutter, and then with a smaller cutter; cut out the centre, leaving the rim about an inch wide. When you ... From The Appledore Cook Book, 1872, page 175. | |
| The Boston Cooking-School Cook Book (1896) | Tarts |
Roll pufif paste one-eighth inch thick. Shape with a fluted round cutter, first dipped in flour; with a smaller cutter remove centres from half the pieces, leaving rings ... From The Boston Cooking-School Cook Book, 1896, page 554. | |
| The Cook's Own Book (1832) | Tarts, Ripe Fruit |
damsons, morello currants mixed with raspberries, plums, green gages, white plums, &c. should be quite fresh picked, and lay them in the dish with the centre highest, ... From The Cook's Own Book, 1832, page 266. | |
| Mrs. Beeton's Book of Household Management (1861) | Tarts, Tartlets, Etc |
1675.— ALMOND CHEESECAKES. (Fr.— Tartelettes aux Amandes.) Ingredients. — Short paste No. 1667,011668, 4 ozs. of ground almonds, 4 ozs. of castor sugar, J of an oz. of ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Beeton's Book of Household Management (1861) | Tha^^um£kin and Apple Pie |
; IngredieW— Pumpkin, apples, sugar, ground allspice, paste. Method.— Remove the rind, seeds and puffy centre part of the pumpkin, and slice the rest thinly. Fill a ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| The Appledore Cook Book (1872) | The Apfl£dore Cook Book |
bake one hour in a moderate oven. The pies look nicei to boil a stick of cinnamon in the milk, instead of using the ground. From The Appledore Cook Book, 1872, page 116. | |
| The White House Cook Book (1887) | The Blue Room |
DUMPLINGS AND TUDDTNGS. 383 Many baked pudding recipes are quite as good boiled. As a safe rule boil the pudding twice as long as you would bake it; and remember that a ... From The White House Cook Book, 1887, page 419. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | The Crust |
j^" cup of cream Cut the mutton and boiled potatoes into pieces about one in a deep pie or baking-dish, add the stock or water, salt, pepper, and half the butter cut ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 131. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Three-fourths of a |
cupful of butter, two cupfuls of sugar, of of pastry the of six of baking powder, one of essence of almond. the to a Add the sugar, gradually, then the essence, milk, ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 323. | |
| The Picayune Creole Cook Book (1901) | Thyme, Bay Leaf and Parsley |
Make a nice pie crust. (See Plain Paste.) Line a baking pan with this, and bake in the oven. Cut the meat very fine, into dice, and season well, rubbing with the minced ... From The Picayune Creole Cook Book, 1901, page 92. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | To Bake Puff Paste |
The most important part of all is the oven, for if you have the best materials, have mixed them as directed, and put the in an oven not properly heated, you have wasted ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 386. | |
| The White House Cook Book (1887) | To Brown Flour |
SPREAD flour upon a tin pie-plate, set it upon the stove or in a very hot oven, and stir continually, after it begins to color, until it is brown all through. Keep it ... From The White House Cook Book, 1887, page 186. | |
| The Woman Suffrage Cook Book (1886) | To Can Baked Apples |
Pare, quarter, and core the apples, and bake tender and brown in a moderate oven; boil the parings, or use tart, * defective apples you may have on hand, to make a ... From The Woman Suffrage Cook Book, 1886, page 118. | |
| The White House Cook Book (1887) | To Can Quinces |
CUT the quinces into thin slices like apples for pies. To one quart jarful of quince, take a cofceesaucer and a half of sugar and a coffeecupful of water; put the sugar ... From The White House Cook Book, 1887, page 480. | |
| Mrs. Hale's New Cook Book (1857) | To clarify Butter for Potting.—Put |
the butter into a basin, or boat, and set it in a stewpan with water in it, over the fire. As the butter melts, the milky parts will sink to the bottom, and the clear ... From Mrs. Hale's New Cook Book, 1857, page 194. | |
| La Cuisine Creole (1885) | To Finish the Pie Mixtuke |
Pare, core, and chop, not very fine, some tart juicy apples; put to them one-third as much of the prepared meat; stone one pound of raisins, and cut a quarter of a ... From La Cuisine Creole, 1885, page 197. | |
| La Cuisine Creole (1885) | To Glaze Pastry |
Break an egg, separate the yolk from the white, and beat it well; when the pastry is nearly baked take it out of the oven and brush it over with this beaten yolk of egg, ... From La Cuisine Creole, 1885, page 179. | |
| Presbyterian Cook Book (1873) | To Ice Pies |
White of one egg to one pie; beat up and spread on top crust with a feather, after the pie is a little cool. Then spread sugar on with a knife dipped in hot water; ... From Presbyterian Cook Book, 1873, page 63. | |
| Jewish Cookery Book, on Principles of Economy (1871) | To Keep Damsons for Winter Pies.—put the |
fruit in stone jars or wide-mouthed bottles, up to their necks in a saucepan of cold water; scald them; next day, when cold, fill up with water, and cover them; you can ... From Jewish Cookery Book, on Principles of Economy, 1871, page 121. | |
| La Cuisine Creole (1885) | To Make Mince Pie Mixture |
Weigh two pounds of the chopped meat; put to it two pounds of suet free from strings or skin, and chop¬ ped fine; add two pounds of currants, picked, washed, and dried; ... From La Cuisine Creole, 1885, page 196. | |
| The Virginia House-Wife (1824) | To Make Paste for the Pie |
Pour half a pound of butter or dripping boiling hot into a quart of flour, add as much water as will make it a paste, work it and roll it well before you use it. [tis quite a savoury paste. From The Virginia House-Wife, 1824, page 111. | |
| The White House Cook Book (1887) | To Make Pie Crust Flaky |
IN MAKING a pie, after you have rolled out your top crust, cut it about the right size, spread it over with butter, then shake sifted flour over the butter, enough to ... From The White House Cook Book, 1887, page 357. | |
| The Virginia House-Wife (1824) | To Make Puff Paste |
Sift a quart of flour, leave out a little for rolling the paste, make up the remainder with cold water into a stiff paste, knead it well, and roll it out several times; ... From The Virginia House-Wife, 1824, page 157. | |
| Presbyterian Cook Book (1873) | To Peeseeve Peaches Foe Pies |
Take five pounds of sugar to fifteen pounds of peaches; boil half an hour; then add one and one half pints of vinegar and let boil fifteen minutes. Bottle and seal up. From Presbyterian Cook Book, 1873, page 144. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | To Salt Almonds |
Shell, blanch and spread them out on a bright tin pie dish, add a piece of butter the size of a hickory-nut, and stand in a golden them from the oven, stir them around, ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 569. | |
| Mrs. Hale's New Cook Book (1857) | To “prepare Apples for Pastry.—Take |
eggs, leaving out the whites of 5; beat them very light; add pint of apples stewed and strained through a sieve. While hot stir in 4 oz. of butter, the grated peel of 2 ... From Mrs. Hale's New Cook Book, 1857, page 310. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Top and |
the gooseberries. For one quart of gooseberries, line two deep pie dishes with good plain paste; with the gooseberries, add nearly one cup of sugar to each pie, cover ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 392. | |
| The Cook's Own Book (1832) | Tra.nsl'auent |
Put eight eggs wfll-beaten i;ito a stcwpan with half a (xjund of sugar, pounded fine, half a pound of butler, and some nutmeg Set it on the fire, ami keep constantly ... From The Cook's Own Book, 1832, page 212. | |
| The New England Cook Book (1905) | Transparent Apple.—Boil |
tart, ripe, and juicy apples in a little water; then strain through a cloth, and add a pound of white sugar to a pint of juice. it jellies, From The New England Cook Book, 1905, page 252. | |
| Mrs. Owen's Illinois Cook Book (1871) | Transparent Pie |
The yelks of three eggs, (this makes one pie,) Three tablespoonsful white sugar, One tablespoon fal butter. Beat till very light. Only one crust. From Mrs. Owen's Illinois Cook Book, 1871, page 166. | |
| Mrs. Owen's Illinois Cook Book (1871) | Transparent Pie |
To one pie take the yelks of three eggs, three tablespoonsful of sugar, and a tablespoonful and a half of butter; beat well together; to the Make a rich puff paste and ... From Mrs. Owen's Illinois Cook Book, 1871, page 177. | |
| Gulf City Cook Book (1878) | Transparent Pie.—no |
One dozen eggs, whites and yelks beaten separately, one pound of sugar, one pound of butter. Mix the nicely, and place on the fire; stir gently until done; bake in ... From Gulf City Cook Book, 1878, page 160. | |
| Gulf City Cook Book (1878) | Transparent Pie.—no |
Beat eight eggs; put them into a sauce-pan with a pound of powdered one half pound of butter, and a nutmeg. Mix well; set on the stir constantly until it thickens; set ... From Gulf City Cook Book, 1878, page 160. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | Trials and Pie Plates |
Bottles and vials, that have had medicine in them, can be cleaned, by putting or two of ashes in them and immersing them in cold water, the water should then be heated ... From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 127. | |
| The Cook's Own Book (1832) | Tunbridge Puffs |
Put nicely-tinned saucepan a pint of milk, and it b,>ils, in as much flour us it a add lliree eggs, and two or three drops of oil of cinnamon, or any other seasoning; ... From The Cook's Own Book, 1832, page 272. | |
| The Picayune Creole Cook Book (1901) | Two Grated Lemons |
Beat the sugar and butter to a cream; add the eggs, the yolks and the whites beaten separately, and then add the hot water and the juice, the pulp of the lemon and the: ... From The Picayune Creole Cook Book, 1901, page 267. | |
| The Cook's Own Book (1832) | U'lween |
of cayenne, allspice, and salt; till up the dish with; cover it \\ illi a llour and water paste; it in a glow oven, and when cold, take off die crust, and turn die pie ... From The Cook's Own Book, 1832, page 186. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Use Chopped Paste |
For filling, mix one cup stewed and strained squash, one half cup sugar, one half teaspoon salt, two eggs, one half teaspoon cinnamon, one teaspoon nutmeg, and one half ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 272. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Use either Puff or Plain Paste |
For filling for a mediumsized pie tin, three cups pared and sliced apples, one half cup sugar, one eighth teaspoon salt, one tablespoon butter, one fourth teaspoon ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 269. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Use Plain or Chopped Paste |
Fill with two cups cranberries, one and one half cups sugar, one quarter cup water, and one tablespoon butter. Cover with upper crust or a lattice of paste strips; or ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 269. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Use rule for Cream Puffs |
Put mixture in pastry bag or shape in strips three and one half inches long and one inch wide, on buttered sheet. Bake twenty to thirty minutes in quick oven. Fill with ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 293. | |
| The Boston Cooking-School Cook Book (1896) | Utensils and Mateuials for the making or Puff Paste |
Page 46I. Calve Tarts. — Pa^« 479, Patties garnished with pastry rings and parsley. — Page 4-(^2. Ekolish Miat Ph. — Page tX8, PASTRY 461 Rules for "Washing Butter. ... From The Boston Cooking-School Cook Book, 1896, page 533. | |
| The Jewish Manual (1846) | Very Rich Puff Pastd |
Mix in the same manner equal quantities of butter and flour, taking care to have the flour. dried for a short time before the fire; it may be folded and rolled five or ... From The Jewish Manual, 1846, page 134. | |
| The Dixie Cook-Book (1883) | Vinegar Pie |
One egg, one heaping table-spoon flour, one tea-cup sugar; beat all well together, and add one tablespoon sharp vinegar, and one tea-cup cold water; flavor with nutmeg ... From The Dixie Cook-Book, 1883, page 226. | |
| Aunt Babette's Cook Book (1889) | Vinegar Pie |
Line a pie-plate with a rich crust and fill with the following mixture: One cup of vinegar, two of water and two cups of sugar, boil; add a lump of butter and enough ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 253. | |
| Larkin Housewives' Cook Book (1915) | Vinegar Pie |
One egg, three tablespoons Larkin Cider Vinegar, one teaspoon Larkin Lemon Flavoring Extract, four tablespoons flour, one cup sugar, one cup water. Mix sugar and flour ... From Larkin Housewives' Cook Book, 1915, page 107. | |
| The Jewish Manual (1846) | Vol au Vent |
This requires the greatest lightness in the pastry, as all depends upon its rismg when baked; it should be rolled out about an inch and a half in thickness, cut it with ... From The Jewish Manual, 1846, page 138. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Vol-au-vent |
A vol-au-vent is very difficult to make, even by the most experienced cook, and cannot be made perfectly without first taking a lesson. For those who wish to try it, the ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 400. | |
| Gulf City Cook Book (1878) | Wash and |
cut up the apples, leaving the cores; put them in a kettle with enough water to cover; then strain through a flannel bag. If the apples are very tart, allow one pound of ... From Gulf City Cook Book, 1878, page 213. | |
| Housekeeping in Old Virginia (1879) | Washington Pie |
One cupful sugar, one-half cupful butter, one-half cupful sweet milk, one-half cupful flour, one egg, one teaspoonful cream of tartar, one-half teaspoonful soda; flavor ... From Housekeeping in Old Virginia, 1879, page 421. | |
| The Woman Suffrage Cook Book (1886) | Washington Pie |
For the Cake.—Four eggs, one cup of sugar, table spoonful of butter, one cup of flour, one teaspoonful baking powder. ' For the Filling.— One sour apple, pared and ... From The Woman Suffrage Cook Book, 1886, page 85. | |
| The White House Cook Book (1887) | Washington Pie |
THIS recipe is the same as "Boston Cream Pie" (adding half an ounce of butter), which may be found under the head of PASTRY, PIES AND TARTS. In summer time, it is a good ... From The White House Cook Book, 1887, page 401. | |
| The Boston Cooking-School Cook Book (1896) | Washington Pie |
Mix and bake same as Cream Pie. Put raspberry jam or jelly between layers and sprinkle top with powdered sugar. From The Boston Cooking-School Cook Book, 1896, page 587. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Washington Pies |
i tablespoonful of ginger the egg, sugar, and butter together light, then add the milk, ginger, cinnamon, flour, and a half-teaspoon - fill of baking-powder; beat ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 399. | |
| The Picayune Creole Cook Book (1901) | Water. A Plain Paste |
Peel and core and slice six fine pears. Put them in a vessel with the sugar apd water, and stew. Prepare a plain paste, and proceed in exactly the same manner as for Apple Pie. From The Picayune Creole Cook Book, 1901, page 269. | |
| Manual for Army Cooks (1896) | Wet with |
cold water the upper edge of the lower crust; lay on the top crust; trim the paste around the edge of the dish; pinch the edges of the lower and upper crusts together. ... From Manual for Army Cooks, 1896, page 90. | |
| Mary Elizabeth's War Time Recipes (1918) | Wheatless Apple Pie |
3 cups barley flour 114 teaspoons salt 84 cup hard vegetable shortening 4 to 6 tablespoons beaten egg Cut the shortening into the mixed flour and salt with a knife, then ... From Mary Elizabeth's War Time Recipes, 1918, page 158. | |
| The White House Cook Book (1887) | Whipped Cream Pie |
LINE a pie plate with a rich crust and bake quickly in a hot oven. When done, spread with a thin layer of jelly or jam, then whip one cupful of thick sweet cream until ... From The White House Cook Book, 1887, page 363. | |
| Aunt Babette's Cook Book (1889) | Whipped Cream Pie |
This is so simple and nice that it deserves to be better known. Make a crust as rich as possible and line a deep tin. Bake quickly in a hot oven and spread it with a ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 253. | |
| Daly's Bartenders' Encyclopedia (1903) | Whiskey Cobbler |
i teaspoonful of sugar dissolved in a i or 2 dashes of benedictine. ij wine glass of whiskey. the ice, spoon dress with fruit, and serve with straws. From Daly's Bartenders' Encyclopedia, 1903, page 35. | |
| Housekeeping in Old Virginia (1879) | Whortleberry Pie |
Pour just enough boiling water on the fruit to prevent it from sticking to the bottom of the preserving kettle. Boil a minute, sweeten and pour into a pie-plate lined ... From Housekeeping in Old Virginia, 1879, page 418. | |
| Common Sense in the Household (1871) | WiLD-PiGEOX Pie. *{« |
precisely as is quail pie, except that the pigeons are cut into four pieces each, and not stuffed. Parboil and lay in the dish in alternate layers with the bacon and ... From Common Sense in the Household, 1871, page 178. | |
| Directions for Cookery, in Its Various Branches (1837) | With the |
stones extracted, dried cherries will be found very good for common pies. BARBERRY JELLY.—Take ripe barberries, and having stripped them from the stalks, mash them, and ... From Directions for Cookery, in Its Various Branches, 1837, page 272. | |
| The Dixie Cook-Book (1883) | Wrrrrep Cream Pie |
Sweeten with white sugar one tea-cup very thick sweet, cream, made as cold as possible without freezing, and flavor with lemon or vanilla to taste; beat until as light ... From The Dixie Cook-Book, 1883, page 220. | |
| The New England Cook Book (1905) | Xl—pastry and Puddings |
CARE IN INGREDIENTS AND MANIPULATION ESSENTIAL; KEEP INGREDIENTS COOL; MIX quickly; how to shorten; how to the filling; the baking. eighty-seven for pastry and puddings. ... From The New England Cook Book, 1905, page 183. | |
| Aunt Babette's Cook Book (1889) | Yum-yum |
Make a rich puff paste, with half a pound of butter rubbed to a cream; rub into this half a pound of sifted flour, a tablespoonful of brandy, half a cup of ice-water ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 280. | |