cup cake

CUP CAKE



1-1/2 cups hot milk Juice of 1 orange 1/2 cup cake crumbs 1 egg slightly beaten 1/2 cup sugar 1/8 teaspoon salt Grated rind of 1/2 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 
PINEAPPLE PIE
1 can grated pineapple Few grains salt 1 cup sugar 1 egg 2-1/2 tablespoons flour 1/2 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 the second half of baking.
PRUNE PIE
2 cups cooked prunes 1 tablespoon flour 1/2 cup sugar Grated rind of 1/2 orange
Stone prunes, cut in quarters, and put into a paste-lined plate; cover with sugar, flour, and rind mixed. Cover with upper crust, brush with milk, and bake in a hot oven half an hour, reducing the heat during the second half of baking.
PUMPKIN PIE

1-1/2 cups baked pumpkin 1/2 teaspoon ginger 1 egg well beaten 1 teaspoon cinnamon 2/3 cup brown sugar 1/2 teaspoon cornstarch 1/2 teaspoon salt 1-1/2 cups milk
Cut pumpkin in pieces and bake in a hot oven; mash and strain, and to one and a half, cups add the other ingredients in order given. Prepare a paste and bake the same as Custard Pie (see No. 635).
RAISIN PIE
1/2 cup raisins seeded and chopped 1/4 cup vinegar 1-1/2 cups hot water 2 tablespoons butter 1 cup brown sugar 1/2 cup sifted crumbs
Mix, and cook for ten minutes; cool, and bake the same as Cranberry Pie (see No. 633).
RHUBARB PIE
2 cups rhubarb 1 cup sugar 2 tablespoons sultana raisins Grating of nutmeg 1/4 cup sifted crumbs Few grains salt
Cut rhubarb in half-inch pieces, place in a strainer, and scald with boiling water; drain, put into a paste-lined plate, cover with raisins, crumbs, sugar, and nutmeg and salt mixed; cover with an upper crust, and bake the same as Apple Pie (see No. 629).
SQUASH PIE
1-1/2 cups cooked squash 1/4 teaspoon cinnamon 1 cup sugar 1/2 teaspoon nutmeg 3/4 teaspoon salt 1 egg beaten 1/4 cup sifted crumbs 1-1/2 cups milk
Mix in order given. Prepare paste, fill, and bake the same as Custard Pie (see No. 635).
BANBURY TARTS
1 cup raisins Juice and rind of 1 lemon 3/4 cup sugar 1/4 cup sifted crumbs
Seed and chop raisins, and mix with sugar, lemon, and crumbs. Roll paste one-eighth inch thick, and cut in three-inch rounds; put half a tablespoon of raisin mixture on half of each round, moisten edges with water, fold double, and press edges firmly together. Prick with a fork, and bake in a hot oven for about fifteen minutes.
GOOSEBERRY PATTIES
Remove tops and stems from one point of gooseberries; wash, add one-half cup water, and cook about fifteen minutes, or until soft and well broken; add one cup of sugar, and cool; line patty pans with paste, fill with gooseberries, cover with narrow strips of paste to form a lattice. Bake in a hot oven twenty-five minutes.
PRUNE AND APPLE TART FILLING
Use the recipe for Prune and Apple Shortcake (see No. 445), fill cooked pasta shells, and garnish with bits of cooked paste.
PRUNE PATTIES
Line patty pans with paste; prepare to fill as for Prune Pie (see No. 642); mix, and fill pans; cover with a lattice-work of narrow strips of paste, and finish with a narrow strip of paste around the outer edge. Bake in a hot oven about twenty-five minutes.
INDIVIDUAL RASPBERRY PIE
Roll paste one-eighth inch thick, cut into circles two and a half inches in diameter. Put a tablespoon of raspberry jam on half of them, and moisten the edges with water. With a small round cutter make three holes in each remaining circle, place on top of jam, press edges firmly together, and bake about fifteen minutes in a hot oven. Bake the small cut-out pieces of paste, and serve with soup.
RHUBARB MERINGUE PATTIES
2 cups rhubarb 1 egg yolk beaten 1/4 cup water 3 tablespoons sifted crumbs 1 cup sugar 1 teaspoon butter
Cut rhubarb in half-inch pieces and cook with water ten minutes; add sugar, egg yolk, crumbs, and butter, and cook five minutes; when cool, fill Patty Shells (see No. 621), cover with One-egg Meringue (see No. 628), and bake ten minutes in a moderate oven.
SQUASH PATTIES (without Eggs)
2 cups cooked and sifted squash 1 tablespoon dried and sifted crumbs 1/2 cup sugar 1/2 teaspoon lemon extract 2/3 teaspoon salt
Mix in order given. Line patty pans with paste, fill with squash and bake in a hot oven about twenty-five minutes.
CHEESE STRAWS
1/2 cup flour 1/8 teaspoon mustard 1 tablespoon shortening 1/4 teaspoon paprika 1/4 cup grated cheese 1/4 teaspoon baking powder 1/8 teaspoon salt Ice water
Rub shortening into flour with fingertips; add cheese, seasonings, and baking powder, and mix to a stiff dough with ice water. Roll out, fold in four layers, roll out again and fold as before; put on ice to chill; roll out one-third inch thick, and cut into four-inch straws. Bake in a hot oven about twelve minutes.
CHEESE STRAWS 
(Left-over Paste)Roll trimmings of pastry into a thin sheet, sprinkle with grated cheese and paprika; fold in four layers; repeat; chill, cut into straws and bake in a hot oven about twelve minutes.
CHEESE WAFERS
Prepare paste as for Cheese Straws (see No. 654); roll out very thin, cut with a two-inch cutter, and bake in a hot oven about six minutes.
CINNAMON HEARTS
Roll Rich Paste (see No. 620) very thin in an even rectangular shape; sprinkle with powdered sugar mixed with a little cinnamon. The paste should be about twelve inches long. Fold each end toward the center two inches; fold each end again toward the center; fold double, and chill. Cut in one-third-inch slices, place flat side down on a baking sheet two inches apart, and bake in a hot oven about eight minutes. 






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