Orange Pie, page 109 Grate the rind and use the juice of 1 large orange, and 1 lemon; beat the yolks of 4 eggs and whites of 2 together. Add this to the grated orange and lemon, then 2 cupfuls of sweet milk; then stir together a little over a half a cupful of sugar, with one teaspoonful of corn starch and 1 of flour; mix all together and add a lump of butter half the size of an egg, melted. This is enough for two pies. When baked beat the whites of 2 eggs with 4 table-spoonfuls of sugar, and put on the top and return to the oven to brown. Angel Food Cake, page 150 Whites of 13 eggs, 1 1/2 cups of sugar, 1 cup of flour, 1 heaping teaspoonful cream tartar; beat the cream tartar with the eggs, sieve flour and sugar together seven times, then mix with eggs gently, and flavor. Do not butter the pan, have dry, placing a brown paper in the bottom. Cup Cakes, page 168 One and a half cups of sugar, half a cup of butter, beaten to a cream; then add the yolks of 2 eggs, and beat; then 1 good cupful of sour milk 2 full cups of flour mix half a teaspoonful of soda and a teaspoonful of baking powder; stir all together, and last add the whites of 2 eggs well beaten; flavor and bake in gem pans in a quick oven. They are very nice. Cream Filling, page 190 One cup of sweet milk, 3 table-spoonfuls of sugar; let this come to a boil, then stir into this one heaping table-spoonful corn starch mixed in a little cold milk; let cook a few minutes stirring all the time, then remove from stove and flavor to suit the taste. When cool spread between the layers.Mt. Vernon Cook Book, Second Edition, 1908, Thompson Company Printers, Carthage, Mo. |