Mary at the Farm and Book of Recipes Compiled during Her Visit eBook

This eBook from the Gutenberg Project consists of approximately 501 pages of information about Mary at the Farm and Book of Recipes Compiled during Her Visit.

Mary at the Farm and Book of Recipes Compiled during Her Visit eBook

This eBook from the Gutenberg Project consists of approximately 501 pages of information about Mary at the Farm and Book of Recipes Compiled during Her Visit.

To 1 cup of hot apple sauce (unsweetened) add a tiny pinch of baking soda, 1 tablespoonful of butter, 1 cup of sugar, grated rind and juice of half a lemon or orange, 2 egg yolks, 1/2 cup of sweet cream and 1 large teaspoonful of corn starch.  Line a pie-tin with pastry, pour in this mixture and bake.  When the pie has cooled spread over top a meringue composed of the two stiffly beaten whites of eggs and two tablespoonfuls of pulverized sugar flavored with a little grated orange or lemon peel.  Brown top of pie in oven.

LEMON PIE WITH CRUMBS

Place in a bowl 1 cup (good measure) of soft, crumbled stale bread.  Pour over this one cup of boiling water, add 1 teaspoonful (good measure) of butter and beat until smooth, then add 1 cup of sugar, the grated rind and juice of 1 lemon and the beaten yolks of 2 eggs.  This mixture should measure about 1 pint.  Pour into a pie-tin lined with rich pastry and bake.  When cold spread over a meringue made of the stiffly beaten whites of the 2 eggs and 3 tablespoonfuls of granulated sugar.  Place in the oven until the meringue is a light fawn color and serve cold.

AUNT SARAH’S BUTTER SCOTCH PIE

Boil together 1 cup brown sugar and 2 tablespoons butter until a soft, wax-like consistency.  Mix together 2 heaping teaspoons flour, yolk of 1 egg and 1 cup of milk.  Beat until smooth; stir this into the sugar and butter mixture and cook until thick.  Flavor with lemon or vanilla, pour into baked crust and spread over top the beaten white of 1 egg to which has been added tablespoon sugar and brown in oven.

GREEN TOMATO MINCE MEAT

One peck of green tomatoes, chopped fine; 3 lemons, 2 seeded raisins, 5 pounds of granulated sugar, 1 cup of vinegar, 1 teaspoonful of cloves, 1-1/2 tablespoonfuls of nutmeg, 1 tablespoonful of cinnamon.  Cook tomatoes 3-3/4 hours, then add the other ingredients and cook all together 30 minutes.  A small quantity of grated orange peel, finely minced citron, cider, brandy or canned fruit juice may be added to improve the flavor of the mince meat.  Fill air-tight jars with the hot mixture and screw on jar-tops.  This mince meat may be prepared in season when tomatoes are plentiful; is both good and cheap and is a splendid substitute for old-fashioned mince meat.

ORANGE MERINGUE (A PIE)

Into a bowl grate the yellow outside rind of a large, juicy orange; add the juice and pulp, but not any of the tough part enclosing sections.  Add 1 tablespoonful of lemon juice, 1 cup of granulated sugar, which had been beaten to a cream with 2 tablespoonfuls of butter, the yolks of 3 eggs, 2 large tablespoonfuls of corn starch, mixed smoothly with a little cold water, and 1 cup of boiling water.  Cook all together until thickened and when cool spread on a rather large pie-tin, lined with a baked crust of superior pastry.  Add to the stiffly beaten whites of 3 eggs 3 tablespoonfuls of pulverized sugar.  Place meringue over top of pie and place in oven until a light fawn color.

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Mary at the Farm and Book of Recipes Compiled during Her Visit from Project Gutenberg. Public domain.