Better Meals for Less Money by Mary Green (the beach read TXT) 📕

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sifted, and kept in a covered jar for stuffing, crumbing croquettes, brown bread, puddings, or other dishes in which the color is not objectionable; cold toast or cut slices should be made into croutons, or used for canapés or French toast; other pieces should be used for croustades, or made into crumbs, both coarse and fine, for use in fondues, griddle cakes, omelets, sauces, and soups. Bits of crackers should be dried, rolled, and used the same as bread crumbs.

None of the recipes for cake require more than two eggs; many, only one; and some, none at all. Water may always be used in place of milk, and any clean, fresh shortening may be substituted for butter, especially in the recipes which include molasses and spices. These cakes will not keep moist like richer cakes, however, and should be used soon after making.

Slices of stale cake and crumbs should be utilized in making other desserts in combination with custards, ices, preserves, etc.

BAKING POWDER

Do not use more b

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nutmeg grated may be used instead of lemon. 614.—MARSHMALLOW SAUCE

1 cup sugar 1 cup marshmallows ½ cup boiling water ½ teaspoon vanilla

Boil sugar and water five minutes, add marshmallows, beat until they are melted, and add vanilla. Beat well before serving. Serve hot or cold.

615.—MOCHA SAUCE

¼ cup butter or Crisco 1 teaspoon powdered soluble coffee 1 cup powdered sugar 1 tablespoon cocoa 2 tablespoons milk

Cream shortening, add sugar and milk gradually, and beat until light; add coffee and cocoa, and blend well.

616.—ORANGE MARMALADE SAUCE

½ cup orange marmalade ½ cup boiling water ½ tablespoon butter

Mix and serve hot with Cottage Pudding (see No. 549), steamed puddings, or griddle cakes.

617.—SOFT SAUCE

To Hard Sauce (see No. 612) add two tablespoons of hot milk, a few drops at a time; beat well, and do not chill.

618.—STRAWBERRY SAUCE

2 tablespoons butter 2 tablespoons boiling water ¾ cup powdered sugar 1 cup crushed strawberries

Cream butter, add half of sugar gradually; add remaining half of sugar alternately with the water; beat well, and add strawberries. Blackberries or raspberries may be used instead of strawberries.

CHAPTER XXVIII PASTRIES 619.—PLAIN PASTE

1½ cups flour ¼ cup shortening ¼ teaspoon salt 1/3 cup ice water ¼ teaspoon baking powder ¼ cup butter

Sift flour, salt, and baking powder; rub in shortening with finger tips until mixture is like fine meal; add water gradually until a soft but not sticky dough is formed, mixing with a knife; when dough is mixed, the side of the bowl should be clean, neither sticky nor dry with flour. Slightly more or less water may be needed. Roll paste, on a lightly floured board, into an even rectangular shape; divide butter into three parts; cover two-thirds of paste with dots of butter, using one part; fold first the unbuttered third, then the remaining third, so that there will be three layers of paste with butter between; roll out again, dot with butter as before, and fold; repeat for third time. Put paste on ice until thoroughly chilled. Any good shortening may be used in place of butter, but the butter flavor will be lacking. This is enough for one pie with two crusts; double the amount of paste can be made with the same amount of labor. It keeps well if wrapped in cheesecloth and put in a cool place.

620.—RICH PASTE

3 cups flour 1¼ cups shortening 1 teaspoon sugar 1 tablespoon lemon juice ½ teaspoon salt Ice water

Sift flour, sugar, and salt; add shortening, and rub in with finger tips or chop with a knife in each hand until mixture is like fine meal; add lemon juice and enough water to form a stiff paste (about two-thirds of a cup); roll out into a thin sheet and fold in four layers; roll out and fold three times. Chill before using. This rule makes two pies. It is less expensive than puff paste, and yet is a very good substitute for it.

621.—PATTY SHELLS

Roll paste one-eighth of an inch thick, cover inverted tin patty pans or individual pie dishes, trim paste evenly, and press down the edge firmly; prick with a fork, place on a baking sheet, and bake in a hot oven about twelve minutes. Remove pans, and fill with any cooked fruit mixture, berries, or creamed meats or vegetables.

622.—PIE SHELL

Roll paste one-quarter inch thick, cover an inverted tin pie plate, trim, and press the edges firmly; prick with a fork, place on a baking sheet, and bake in a hot oven about fifteen minutes. Fill with cooked pie mixtures and cover with a meringue, or garnish with bits of pastry which have been cut in fancy shapes and baked.

623.—TART SHELLS

Roll Rich Paste (see No. 620) one-third of an inch thick, cut into small rounds, moisten the edges of half of them with cold water, cut out the centers of the other half with a small cutter, place upon whole rounds, and press firmly together; chill, and bake in a hot oven about twenty minutes. Fill with jelly, jam, or fruit paste. When shells are to be filled with creamed meats, etc., cut with a larger cutter.

624.—MINCE MEAT

4 cups cooked beef chopped 1 pound citron shredded 2 cups chopped suet 2 tablespoons salt 8 cups chopped apples 1 tablespoon cinnamon 1 cup brown sugar 1 tablespoon mace 2 cups molasses 1 teaspoon clove 1 glass tart jelly 1 teaspoon allspice 1½ pounds seeded raisins ½ teaspoon pepper 1 pound washed currants 1 quart boiled cider

Mix, and cook slowly about two hours, stirring frequently. One cup of chopped cranberries may be substituted for the jelly. Store in jars or in a stone crock. If mince meat grows dry by standing, moisten with a little coffee.

625.—MOCK MINCE MEAT (Uncooked)

1½ cups chopped apples ½ teaspoon cinnamon ¼ cup raisins seeded and chopped ½ teaspoon mace ¼ cup cranberries chopped ¼ teaspoon clove ¼ cup currants ¾ cup brown sugar 1 tablespoon citron shredded ¼ cup vinegar ¼ cup beef fat melted ½ cup coffee ½ teaspoon salt

Mix in order given and let stand a few hours before using. (Fills one large pie.)

626.—GREEN TOMATO MINCE MEAT

1½ cups green tomatoes chopped ¼ cup water 1½ cups apple chopped ¾ teaspoon cinnamon ¾ cup raisins seeded and chopped ½ teaspoon mace 1 cup brown sugar ¼ teaspoon clove ¼ cup beef fat melted ¾ teaspoon salt 2 tablespoons vinegar ½ cup jelly, fruit sirup, or grape juice

Mix and cook slowly for one hour. (Fills two pies.)

627.—MERINGUE FOR TARTS AND PIES

Whites of 2 eggs ¼ cup granulated sugar

Beat the whites of eggs very stiff; add sugar gradually, spread over tarts or pies, mounding in the center; put in a slow oven, and bake about ten minutes for tarts and fifteen minutes for pies. If baked slowly, meringue will not settle.

628.—ONE-EGG MERINGUE

White of 1 egg 1 teaspoon baking powder ½ cup granulated sugar ¼ teaspoon extract

Beat the egg until stiff, add gradually sugar mixed with baking powder, flavor, spread on tarts or pies, and bake in a moderate oven ten minutes.

629.—SLICED APPLE PIE

3½ cups pared and sliced apples 1/8 teaspoon salt ½ cup sugar 1/3 teaspoon nutmeg or cinnamon

Line a plate with paste, fill with apples, mounding them in the center; mix sugar, salt, and seasoning, and cover apples; moisten edge of paste with water; roll out paste for top crust, cut one-half inch larger than plate, and cut a few small gashes in the center; cover pie, turn edge under the lower crust, and press firmly. Brush with milk, and bake about forty minutes. The oven should be hot for the first fifteen minutes, and then the heat should be reduced.

630.—BLUEBERRY PIE

2½ cups blueberries 2½ tablespoons flour 2/3 cup sugar 1 teaspoon butter

Line a pie plate with paste; fill with berries, add sugar and flour mixed, and dot butter over top. Cover, and bake the same as Apple Pie (see No. 629).

631.—CHERRY PIE

Follow recipe for Blueberry Pie (see No. 630), using stoned cherries in place of blueberries and adding one-fourth cup more sugar.

632.—MOCK CHERRY PIE

1½ cups cranberries chopped and rinsed 1 cup sugar ½ cup raisins seeded and chopped ½ cup water 2 tablespoons sifted crumbs or flour

Mix, and bake in two crusts, the same as Apple Pie (see No. 629).

633.—CRANBERRY PIE

2 cups cranberries 2 tablespoons sifted crumbs 1¼ cups sugar ½ cup hot water

Chop cranberries, rinse, and mix with sugar, crumbs, and water. Roll paste one-quarter inch thick, cover a perforated tin plate, trim the edge evenly, and moisten edge with water; fill with cranberries, cover with half-inch strips of paste placed half an inch apart to form a lattice top; trim the edges neatly, moisten, and finish with a half-inch strip of paste around the edge. Bake about forty minutes. The oven should be hot for the first fifteen minutes, and then the heat should be reduced.

634.—OPEN CRANBERRY PIE

1½ cups cranberries 2/3 cup water 1 cup sugar 2 tablespoons sifted crumbs

Mix berries, sugar, and water, and cook for ten minutes, stirring frequently to break the berries; add crumbs, and when nearly cool pour into a baked pie shell. Garnish with bits of baked pastry.

635.—CUSTARD PIE (Cake Crumbs)

2 cups hot milk 1 egg slightly beaten ½ cup dry cake crumbs 1/8 teaspoon salt 2 tablespoons sugar Nutmeg

Mix crumbs and milk, let stand for five minutes, and press through a sieve; add sugar, egg, and salt; line a deep plate with paste rolled thin; build up a firm edge of crust, fill with custard, and dust with nutmeg. Bake about forty minutes. The oven should be hot for the first ten minutes, and then the heat should be reduced.

636.—GOOSEBERRY PIE

To recipe for Gooseberry Patties (see No. 648) add two tablespoons of dried and sifted crumbs. Prepare and bake the same as Cranberry Pie (see No. 633).

637.—LEMON PIE

1 slice bread one inch thick Yolks 2 eggs 1 cup boiling water 1/8 teaspoon salt 1 cup sugar Rind and juice 1 lemon

Remove crusts from bread; cover bread with boiling water, let stand a few minutes, and press through a sieve; add sugar, egg yolks slightly beaten, salt, lemon rind, and lemon juice. Prepare paste, fill, and bake the same as Custard Pie (see No. 635). Make a Meringue (see No. 627) of the whites of eggs.

638.—MARLBOROUGH PIE

6 apples Grated rind and juice 1 lemon 1/3 cup sugar 1 teaspoon cinnamon 2 macaroons rolled ¼ teaspoon salt 2 tablespoons butter 2 eggs slightly beaten

Pare and slice apples, add one-quarter cup of water; cook until soft, and rub through a sieve; add other ingredients in order given. Line a deep plate or patty tins with rich paste, fill, and bake about forty minutes. Cake crumbs may be substituted for macaroons.

639.—MINCE PIE

Line a perforated tin plate with paste, rolled one-fourth inch thick; fill with mince meat, moisten edges with water, and cover with an upper crust with a few small gashes cut in it; turn the edge under lower crust about half an inch, press firmly, and trim edges of paste with a knife, slanting toward the center; brush with milk, and bake in a hot oven about half an hour.

640.—ORANGE PIE

1½ cups hot milk Juice of 1 orange ½ cup cake crumbs 1 egg slightly beaten ½ cup sugar 1/8 teaspoon salt Grated rind of ½ orange

Mix milk and crumbs, let stand five minutes, and press through a fine sieve; add other ingredients. Prepare paste, fill, and bake the same as Custard Pie (see No. 635).

641.—PINEAPPLE PIE

1 can grated pineapple Few grains salt 1 cup sugar 1 egg 2½ tablespoons flour ½ tablespoon butter

Mix sugar, flour, and salt, add beaten egg, and mix with pineapple; pour into a deep pie plate lined with paste, add butter in small pieces, cover with strips of paste, and bake in a hot oven about forty minutes, reducing the heat during second half of baking.

642.—PRUNE PIE

2 cups cooked prunes 1 tablespoon flour ½ cup sugar Grated rind of ½ orange

Stone prunes,

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