The Suffrage Cook Book Part 17

Orange Pie

1 Large Grated Apple 1 Orange--grated rind and juice 1/2 cup Sugar 2 Eggs--b.u.t.ter size of an egg

Grate apple; add orange, sugar, b.u.t.ter and yolks. Beat whites and add lastly. Bake slowly in open sh.e.l.ls.

Lancaster County Pie

1 cup mola.s.ses 1 teaspoon soda 1 cup sugar 1 cup boiling water 3 cups flour 1/2 cup b.u.t.ter

Make a pie crust and line 4 pie pans. Put soda in the mola.s.ses and heat thoroughly, then add the boiling water. Divide in the four pans. Mix flour, sugar and b.u.t.ter together for the crumbs and put on top of the syrup.

Bake in moderate oven.

Brown Sugar Pie

2/3 cupful of brown sugar 1 tablespoon b.u.t.ter 2 tablespoons milk 1 1/2 teaspoons vanilla

Cook until waxy looking, then take the yolks of 2 eggs and 1 heaping tablespoon of flour and 1 1/2 cupfuls milk. Mix all together smooth. Add to the above ingredients. Cook until thick and add vanilla. Have a baked crust, use the whites beaten stiff for the top. Return to the oven for a minute or two.

Banbury Tart

1 cup flour 2 heaping tablespoons of lard Cold water

Handle as little as possible; roll thin and cut with cutter 6 inches in diameter.

Filling

1 egg beaten light 1 cup raisins 1 cup sugar 1 tablespoon of flour Juice of one lemon and grated rind

Mix well and cook to consistency of custard, and fill the pastry which is turned up and made into the shape of a tart.

PUDDINGS

[Ill.u.s.tration]

[Ill.u.s.tration]

[Ill.u.s.tration: Handwritten note:

We may live without poetry, music, and art; We may live without conscience, & live without heart; We may live without friends; we may live without books; But civilised man cannot live without cooks.

Lucile by Owen Meredith (Earl of Lytton)

Hasty Pudding

My favourite pudding:

Milk one pint.

Flour 1 1/2 table-spoonfuls.

Sugar 1/2 teaspoonful.

Boil the milk. Mix the flour with a little cold milk. Pour the boiling milk onto this and put all back into the saucepan. Let it boil up once more and it is ready. Serve at once.

Constance Lytton]

It almost makes me wish I vow to have two stomachs like a cow. Hood.

Bakewell Pudding

The famous dainty from the town of Bakewell, Derbys.h.i.+re, England.

PASTE

6 oz. flour 2 oz. margarine 1/2 small spoon baking powder

MIXTURE

1 1/2 ounces b.u.t.ter 3 ounces sugar 2 eggs 1 dessert spoon corn flour 1/2 cup hot water 1/2 small spoon lemon juice

Make the paste, roll quite thin, and line an ashet; spread bottom with jam; pour on top above mixture, prepared as follows:--melt b.u.t.ter, add sugar, flour, and beat well, then the water, and fruit juice; finally, the eggs, well beaten.

Bake for about 1/2 an hour. Serve, of course, cold.

Graham Pudding

1 cup mola.s.ses 1 cup sweet milk 1 1/2 cups graham flour 1 egg 1 tablespoon b.u.t.ter 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1 teaspoon soda 1 cup raisins

Put in b.u.t.tered pudding dish and steam 3 hours.

Norwegian Prune Pudding

1/2 lb. prunes 2 cups cold water 1 cup sugar 1 inch piece stick cinnamon 1 1/3 cups boiling water 1/3 cup corn starch 1 tablespoon lemon juice

Pick out and wash prunes; then soak 1 hour in cold water, and boil until soft; remove stones; obtain meat from stones and add to prunes; then add sugar, cinnamon, boiling water, and simmer ten minutes.

Dilute corn starch with enough cold water to pour easily; add to prune mixture and cook five minutes. Remove cinnamon; mould; then chill and serve with whipped cream.