FAMILY PIE CRUST

Such as most persons like for common use, a good proportion is —

Half a pound of lard, One pound of flour, A spoonful of salt.

ILLINOIS COOK BOOK. 149

Mix with cold water. This makes a very nice crust. If it is needed to be any&richer, rolFit out quite thin, or as thin as you would to put in a pie plate, and rub the crust all over with butter, and then dredge on a little flour and roll it all up ; take a knife and cut it into^pieces, and roll out for pies.

Puff Paste

Is made in the same manner, only using butter instead of lard, and rolling out and spreading with butter in the same manner as the above. This makes it leafy and more light than common crust.

Apple Pies.

It takes the best 'cooking apples to make good pies: these that are tart and will cook well. Stew or steam them till done, adding sugar and flour, with nutmeg or lemon. Make the pastry to suit the taste, either rich or plain; roll thin, put in your apples; put on another crust, and bake in a rather quickaoven.

French Pastry.

(MRS. DR. JOEL PRICE, KY.)

One teacupful of butter, Two teacupsful of white sugar, Three teacupsful of flour, Four eggs beaten separately, Half teaspoonful of soda dissolved in half a teacupful of sour cream or buttermilk.

150 ILLINOIS COOK BOOK.

Bake in jelly cake pans. Put one cake on a pie plate and spread raspberry or strawberry preserves upon it, then a layer of meringue on the top ; set it in the stove to lightly brown; continue in the same way till you have it is large as you wish, finishing the top with the preserves and meringue.

Belleflower Apple Pie.

Make a nice crust; put it in your pie plate; peel nice belleflower apples, slice them the round way of the apple, take out the core, take the slices and lay them in your crust; put sugar, nutmeg, and bite of butter; put two or three layers of apples, with sugar and butter over each ; one crust. Bake slowly.

French Apple Pies.

Roll a crust as for other pies ; put your apples on one half of the crust, and turn the other half over, pressing the edges together so that the fruit will not escape ; take a knife or fork and make a few holes in the top ; fry in hot lard. Do not make them too large.

Pumpkin Pies.

The pumpkin should be cooked slowly, (of course the rind should be cut oif and the seeds scraped out,) then put in a kettle over a gentle fire until the pump- kin is thoroughly cooked; it should be taken from the fire and cooled, then run through a wire sieve; when it is all rubbed through, add milk till it is a little

ILLINOIS COOK BOOK. 151

thicker than batter; to every quart add four or six eggs, if eggs are plenty, six; beat the eggs well with the sugar before it is stirred in the pumpkin and milk ; grate in nutmeg, put allspice and ground ginger; line your pie plates, and fill them with the pumpkin mix- ture. One crust.

Mince Meat.

( MBS. DK. PRICE, KY. )

Six pounds meat, well boiled and beaten in a

Six pounds beef suet, chopped fine, Two pounds raisins, Two pounds currants, One pound of citron, Half dozen oranges,

Half dozen lemons, (grate the peel of each, or chop it, use pulp and juice, sweeten to the taste,)

One peck of apples, chopped fine, (can use pre- served fruits if it suits the taste,) Three quarts of whisky.

Mix all well together. Put into stone jars, tie or cork tight, and use as you desire for pies, adding a little water when you go to make the pies. Make a rich pastry and roll thin ; spread your mince meat nicely in the crust before putting on the top crust. If necessary, when you take out of the jar for pies, be- fore pouring into the crusts, add a little whisky, and sweeten the water. Add sugar to the taste, two

152 ILLINOIS COOK BOOK.

grated nutmegs, powdered allspice, a good deal of cin- namon and ground cloves. These must be used ac- cording to taste and judgment.

Dried Peach Pies.

These can be made as either the baked or fried apple pies. The peaches should be well cooked, sweetened while cooking, and flavored to suit the taste, and should be worked well with the hand. These are delicious fried.

Pie Crust.

In making pies, frequently there is a portion of the crust left over, in such cases work in all the flour pos- sible, beat them well, roll and make into crackers.

Cranberry Pie.

Take the choicest cultivated cranberries, wash them clean, remove all imperfect ones, select the largest. Line jour pie plate with a rich puff paste, take the cranberries, and with a sharp knife split each one, and lay them carefully in your crust, sprinkle plenty of white sugar over them, put on another crust, and bake slowly. This makes the nicest cranberry pie I have ever eaten.

Pie Plant Pie, or Short Cake.

"Wash your pie plant, remove the skin, and cut them up in small pieces ; put them in a pan, and set

ILLINOIS COOK BOOK. 153

the pan in a steamer over a pot of boiling water; cover, and in a short time it will be well cooked ; let it get nearly done before you add the sugar. The nicest way I have ever made the pie plant, is to make a rich puff paste, roll it out as thick as for a pie ; put it into a long tin baking pan ; then with the hand rub butter all over the crust, then a very little flour on that ; roll out another piece just the same size, and put it on top of the crust in the pan. Bake this in time to have it hot for dinner. Have your pie plant ready steamed and sweetened, with a nice lump of butter stirred into it ; when the crust is baked, take a knife and lift off the upper crust, and spread on your pie plant, then put on your upper crust. By buttering the first crust you put in the pan, the top comes off without cutting or splitting it with a knife, as a knife put into hot crust or bread of any kind always makes it clammy. Try this way, and I venture you will never make pie plant pie any other way. In this way the fruit is not in the crust long enough to moisten or make it soggy.

Strawberry Short Cake

Is made in the same manner, with the exception that the strawberries are not cooked.

Cocoanut IPie.

Take a large, nice cocoanut, break off the outer shell, peel off the brown skin, wash it, dry it, and grate. Take — -14

154 ILLINOIS COOK BOOK.

Six eggs,

One quart sweet milk,

One-quarter of a pound melted butter,

Sugar to the taste.

Beat eggs and sugar well together, then add melted butter, then cocoanut and milk; stir well, bake in pie plates with one crust.

Soda Cracker iPie.

Take four soda crackers, put them side by side in a plate and pour boiling water over them, and let them remain till they are quite soft. Make a nice crust, line pie pan, and then pour off the water trom the crackers ?nd slip them gently into the crust; trim off the corners after they are in the crust, to make them round; then have a bowl and pour a half cupful of water and a large cupful of white or brown sugar, and one teaspoonful of tartaric acid ; stir all together, and pour over the crackers ; put on an upper crust. Bake slowly. In the spring, when apples are scarce, this comes very near an apple pie.

Cream Pies.

Scald a quart of sweet cream; beat four or five eggs light, then stir them into the scalding cream ; add a saltspoonful of salt, a teaspoonful of the extract of lemon or peach water, and half a nutmeg grated, if liked ; sweeten to the taste, (about two tablespoonsfu! of sugar is enough ;) have flat pie dishes with

ILLINOIS COOK BOOK. 155

perpendicular sides ; grease them well ; line with pie paste rolled thin; set them in quick oven for ten min- tes, then put in the cream nearly to fill them, and bake.

Cream Pies.

(MRS. DAVIS, CARROLLTON.)

One cupful of butter,

Two cupsful of white sugar,

Two cupsful of corn starch,

Two cupsful of flour,

Eight whites of eggs,

Two teaspoonsful soda, in

One cupful sour milk, or soda and cream tartar

with sweet milk.

Bake in cakes an inch in thickness, allowing two cakes for each pie, with custard between them, made as follows:

Yelks of eight eggs,

Twelve tablespoonsful of white sugar,

Six tablespoonsful of flour,

One quart of sweet milk,

Flavor with lemon.

Golden Pie, (A Splendid Pie.)

(MRS. BROADWELL )

Take one lemon, grate the rind and squeeze the juice in a bowl, to which add One teacupful of sugar, One teacupful new milk,

156 ILLINOIS COOK BOOK.

One tablespoonful corn starch, The yelks of three eggs, well beaten. Pour into a nice paste, and bake slowly. When done, beat the whites of the eggs with a little sugar, and spread over the top, and return to the oven to slightly brown.

Cream Pie.

Half pound butter, Four eggs,

Sugar, salt, and nutmeg to the taste, Two tablespoon sful arrowroot.

Then pour on it a quart of boiling milk ; stir all to- gether ; put in one crust.

Transparent Pie.

The yelks of three eggs, (this makes one pie,) Three tablespoonsful white sugar, One tablespoon fal butter. Beat till very light. Only one crust.

Delicate Pie.

( MRS. N. W. BKOADWELL. )

The grated rind of a lemon and the juice, One cupful of powdered sugar, The yelks of three eggs, Two tablespoonsful of flour, Two-thirds of a cupful of water.

ILLINOIS COOK BOOK. 157

Take the whites of the eggs and three tablespoons- ful of sugar, beat well together. When the pie is done, spread on the whites, and return to the oven to brown.

Cracker Pie*

(MRS. ABLE.) One cupful sugar, One cupful molasses, Twelve small crackers, well rolled, Half cupful hot water, Two cupsful hard cider, Half pound raisins, One teaspoonful cloves, Two dessertspoonsful allspice, Two dessertspoonsful cinnamon, One large tablespoonful of butter, A little salt and pepper. Bake in two crusts.

Lemon Pie.

( MKS. ABLE. )

One pint white sugar, • One cupful butter,

Four eggs, beaten in one at a time, Two tablespoon sful of flour, Kind of one large lemon, One pint sweet milk,

(Juice of the lemon squeezed in.) One crust. This will make several pies.

158 ILLINOIS COOK BOOK.

Mince Meat.

Six pounds of meat boiled and beat in a mortar,

Six pounds of beef suet, chopped fine,

Two pounds of raisins,

Two pounds currants,

One pound citron,

Half dozen oranges,

Half dozen lemons, (grate the peel of each, re- move the seed, and use the pulp and juice, sweeten to the taste,)

One peck of tart cooking apples, chopped fine ,

One quart cherry preserves,

One quart damson preserves,

One quart of quince,

Three quarts fine whisky.

Cracker Mince Pies.

Break four large soda crackers into one and a half pints boiling water- One cupful and a half of butter, Two cupsful and a half of sugar, • Two cupsful of raisins, cut fine, Half a cupful of wine or whisky, The juice and rind of one lemon. '^1

Cloves, allspice and cinnamon to the taste, a few chopped apples. This is sufficient for four pies.

Peach Cobbler.

Take nice, finely flavored peaches, peel and stone

ILLINOIS COOK BOOK. 159

them, sweeten to the taste; put them into a nice bak- ing pan, (tin is the best,) put a rich crust on the top and bake slowly ; when done, remove the crust into a dish that will hold it, and if your peaches are well cooked, spread them nicely on the crust, (lay the top of the crust on the bottom of the dish.) Eat with sweetened cream.

Gooseberry Pie.

Stew the berries well, adding sugar and no water, as they throw out so much juice. Make a nice, rich pastry, and bake, sticking the crust to keep it from puffing ; when cold, put in your berries, and have the whites of two eggs beaten with sugar and spread on the top ; set in the oven to slightly brown. Any fruit pie may be made in the same way. No fruit pie should be made to stand over night, as the crust be- comes soggy and unlit for use.

Lemon Pie.

. Make your crust and line your pie plate ; then take a teacupful of white or a light brown sugar and spread it evenly over the crust; grate off' the rind of one lemon, peel off the white skin, and the slice the lemon with .a very sharp knife, to have the slices thin ; lay them piece by piece over the sugar in the crust; then take your dredge box and shake about one table- spoonful of flour over it, and then put the grated rind of the lemon and about half a teacupful of cold water.

160 ILLINOIS COOK BOOK.

Put on upper crust and bake slowly. This pie is as cheap a pie as can well be made, and if made and baked right, there is none better. If cooked too fast the juice runs out, and the pie is too dry. Try it.

Lemon Pie.

( MKS. BUNN. )

The grated rind and the juice of two lemons, Half pound white sugar, Quarter pound butter, Eight eggs, beat the whites separately. Lastly add nearly one pint rich cream. Make three pies. One crust.

Potato Pie.

Scald one quart of milk, grate in four large potatoes while the milk is hot; when cold add four eggs well beaten, and four ounces of butter; spice and sweeten to taste ; lay in paste. Bake half an hour.

Lemon Pie.

( MRS. HUNT. )

Two eggs, leave out the white of one,

One teacupful white sugar,

One lemon,

Grate the rind and use the juice, and cream enough to make it fill the crust, or a small piece of butter and milk, if you have no cream; this makes one pie.

ILLINOIS COOK BOOK. 161

Take the remaining white, beaten stiff, with two table- spoonsful white sugar, and when the pie is baked spread this over the top smoothly, and return to the oven till lightly brown.

Mush Pie.

One pound well-cooked mush

Half a pound butter,

One pound brown sugar,

Six eggs,

The juice of a lemon.

Beat the butter well into the hot mush; beat the sugar and yelks of the eggs well together; then add the mush and butter, then the juice and grated rind of the lemon; lastly the white of the eggs, which must be well-beaten.

Silver Pie.

(W. S. HURST. )

Peel and grate one large white potato into a deep plate, add the juice and grated rind of —

One lemon,

The white of one egg, well beaten,

One teacupful white sugar,

A teacupful of cold water.

Pour this into a nice under crust. When done have ready the well-beaten whites of three eggs, half a teacupful of white sugar, a few drops of rose water ; put this over the pie and return it to the oven to

162 ILLINOIS COOK BOOK.

brown. When ready for the table lay lumps of currant jelly on the top ; have it made just before dinner.

Lemon IPie.

( Mrs. LEWIS. )

Grate the rind of three lemons, take off the thick white skin, cut the lemons in very thin slices, take out the seed, add —

Three large cupsful of fine white sugar, Two eggs,

Half a cupful of water. Two table spoonsful flour.

Mix well, and make two pies with two crusts ; to be eaten warm.

Mince Pie.

( MRS. VAN NESS. )

Seven pounds meat,

Ten pounds apples,

Two pounds suet,

Two pounds raisins,

Two pounds currants,

One pound citron,

Three lemons,

Brandy and spices to the taste.

Cream P.ie.

One teacupful of cream, one teacupful of sugar, two tablespoonsful flour rubbed smoothly in a little of the

ILLINOIS COOK BOOK. 163

cream, a lump of butter the size of an egg ; one crust, and strips of crust across it.

Golden Pie.

Take one lemon, grate the rind and squeeze the pulp into a bowl, to which add—

One teacupful white sugar,

One teacupful new milk,

One tablespoonful corn starch,

The yelks of three eggs, well-beaten. Pour these ingredients into a nice paste crust to bake slowly ; beat the whites of three eggs stiff, and when the pie is just done, pour it over the pie evenly, and return it to the oven to stiffen, not to brown.

Cream fie.

Take the yelks of four eggs, beat light with a large tablespoonful sifted flour, one pint of cream and a tea- cupful of sugar. When baked, add the whites of the eggs beaten stiff, with three tablespoonsful sugar; spread over the top after the pie is baked, and return to the oven till Lightly brown.

Egg Mince Pies.

Boil six eggs hard, shred them small; shred double the quantity of suet; then put currants washed and picked one pound, or more, if the eggs are large; the peel of one lemon shred very fine, and the juice, six spoonsful of sweet wine, mace, nutmeg, sugar, a very

164: ILLINOIS COOK BOOK.

little salt; orange, lemon, and citron, candied. Make a light paste for them.

Molasses Pie.

The yelks of four eggs, beaten very light,

One large spoonful flour,

One pint molasses,

Two tablespoonsful strong vinegar,

Two tablespoonsful ginger.

Bake, then add the whites of the eggs, well-beaten, with three spoonsful sugar; return to the oven to brown.

Mince Pie.

( MRS. VAN DUSEN. )

Three pounds beef,

Two pounds suet,

Six pounds apples, (that will cook well,)

Three pounds raisins,

Three pounds currants,

Three pounds sugar,

Two pounds citron,

Three oranges,

Two quarts brandy,

Two quarts wine,

Two quarts cider, •

One ounce rose water,

One tablespoonful ground ginger.

ILLINOIS COOK BOOK. 165

Cinnamon, allspice, cloves and mace, salt and pep- per to the taste.

Delicate Pie.

The grated rind and juice of one lemon,

One teacnpful white sugar,

The yelks of three eggs,

Two tablespoonsful of flour,

Two-thirds of cupful of water. Take the whites of the eggs and three tablespoons- ful of sugar, and beat to a stiff froth and turn it over the pie when it is baked ; set it in oven to brown. One crust.

Cream Pie.

( MRS. HURST. )

For the crust use —

One cupful and a half flour,

One cupful white sugar,

Half cupful sweet milk,

Two eggs,

Half teaspoonful soda,

One teaspoonful cream tartar,

One tablespoon ful butter,

Flavor to snit the taste.

Bake this in two jelly cake pans, and let it get cold, and use one for the upper crust and one for the under crust. For the cream for the pies take:

Half cupful white sugar,

One-third cupful flour,

166 ILLINOIS COOK BOOK.

Half pint sweet milk,

Let the milk boil ; beat the eggs and sugar together ; take a little milk and wet the flour to a smooth paste, and stir into the sugar and egg ; then stir all into the milk, and let it boil tolerably thick and spread on to one of the crusts previously baked, and then put the other crust on. Eaten warm for dinner, or eaten cold for supper.

Lemon Pie.

( MATE ELLIOTT. )

Three Eggs,

One tablespoonful butter,

Half cupful milk, \^

One cupful sugar,

One lemon, grate the rind.

Mix the grated lemon with sugar and butter ; then add the yelks, then the milk, then lemon juice, last the whites, well-beaten; mix well. This makes two pies.

Corn Starch Pie.

(CARRIE HURST.) Three eggs,

Six tablespoonsful white sugar, One tablespoonful corn starch. One pint sweet milk.

Bake the crust first; beat the yelks and three table- spoonsful white sugar together ; stir in the corn starch ;

ILLINOIS COOK BOOK. 167

make custard of the milk, eggs, sugar and corn starch ; flavor and pour on the crust ; whip the whites and the other three spoonsful of sugar, and spread over the pie after it is baked, and return to the oven to slightly brown.

Piecrust Glaze.

In making pies which have a juicy mixture, the juice soaks into the crust, making it soggy and unfit to eat; to prevent this, take an egg well-beaten, and wet the crust of the pie with it just before putting in the fruit. For pies which have an upper crust, wet the top with the same before baking. This is also nice for biscuit or ginger cakes, and with a little sugar added, is very nice for rusk.

Transparent Pie.

To one pie take the yelks of three eggs, three table- spoonsful of sugar, and a tablespoonful and a half of butter; beat well together; flavor to suit the taste. Make a rich puff paste and line the pie plate. Only one crust is required.

'Stewart Pie, (Splendid.)

Two teacupsful brown sugar, One-half cupful butter, One teacupful cream or new milk, Four eggs, beat the yelks light.

168 ILLINOIS COOK BOOK.

Add the sugar, then your milk and flavoring, then the half cupful melted butter; beat the whites to a stiff paste; stir in and beat it well. This makes two pies.

Summer Mince Pie.

Four crackers broken up fine and dissolved in water; then mix two eggs, well beaten; add —

One cupful raisins, cut fine,

One cupful citron,

One cupful butter,

One cupful vinegar,

Two cupsful sugar,

One cupful molasses,

Six apples, cut fine,

Add cinnamon and brandy to the taste. This will make six pies.

Mince Pies without Meat,

Of the best apples six pounds, pared, cored, and minced; of fresh suet, and raisins stoned, each three pounds, likewise minced; to these add of mace and cinnamon a quarter of an ounce each, and eight cloves, in finest powder ; three pounds of the finest powder sugar, three-quarters of an ounce of suet, the rinds of four and juice of two lemons, half a pint of cider, the same of brandy, if you like. Mix well, and put into a deep pan. Have ready washed and dried four pounds of currants, and add as you make the pies, with candied fruit.

ILLINOIS COOK BOOK. 169

Lemon Mince fie.

Squeeze a large lemon, boil the outside till tender enough to beat to a mash, add to it three large apples chopped, and four ounces of suet, half a pound of currants, four ounces of sugar; put the juice of the lemon, and candied fruit as for other pies. Make a short crust, and fill the patty pans as usual.

Lemon Pie.

Three lemons,

One quart milk,

One heaping tablespoonful flour,

One tablespoonful melted butter,

Four eggs,

One teacupful sugar.

Rub your lemon on a grater, then roll till soft, then squeeze the juice out. Make a frosting for the top of the whites of the eggs and white sugar. This will make three pies.

Lemon Pie.

Two lemons,

Two teacupsful sugar,

One teacupful milk,

Two tablespoon sful corn starch,

Yelks of six eggs,

Two tablespoonsful melted butter. Beat the whites of the eggs with six tablespoonsful sugar, and pour over after the pie is baked. This makes two pies. —15

170 ILLINOIS COOK BOOK.

Four pounds chopped beef,

Four pounds chopped suet,

Four pounds chopped raisins,

Four pounds chopped currants,

Seven pounds chopped apples,

One pound chopped citron,

Two pounds sugar,

One ounce nutmeg,

One quart madeira wine or pint brandy,

One pint of golden syrup,

A little salt.

Apple Custard fie.

Peel and boil sour apples till soft, and not much water left in them, then rub through a colander if necessary. Beat two eggs, half a cupful sugar and a large table spoonful butter for each pie ; flavor with nutmeg. If the apples are very sour, add more sugar.

Georgetown, Kentucky fie.

Break five large soda crackers into one and a half pints boiling water —

One teacupful and a half butter, Two teacupsful and half sugar, One teacupful cut raisins, Half teacupful wine or whisky, The juice and rind of one lemon, Spices to the taste.

ILLINOIS COOK BOOK. 171

One large apple chopped fine will improve the pies. This makes four pies.

Lemon Pie.

Three eggs,

One cupful sugar,

One teaspoonful butter,

One cupful flour,

Juice of one lemon,

Whites of two eggs,

Two-thirds cupful sugar to make frosting for

When the pie is done, put the frosting on the top, and return to the oven to brown.

Strawberries Stewed for Tarts.

Make a syrup of one pound of sugar and a teacup- ful of water; add a little white of eggs; let it boil, and skim it until only a foam rises ; then put in a quart of berries free from stems and hulls ; let them boil till they look clear and the syrup is quite thick. Finish with fine puff paste.

Lemon Pie.

One lemon, four eggs, seven tablespoonsful sugar mixed with yelks ; grate the rind, and mix juice, rind, sugar and yelks together. Beat the whites stiif with sugar, and spread over the top. Bake in a good crust. No top crust.

172 ILLINOIS COOK BOOK.

Pie Plant Short Cake.

Make a short c'ake in the usual way, with sour milk or cream and soda, or with sweet milk and soda and cream tartar; many prefer this way to the rich pie crust short cake ; bake in long pans ; split them open, butter and spread your fruit between, or, as many pre- fer, have your fruit ready, and serve at the table. Any fruit will answer. Always steam fruits of this kind, they are much nicer than if they come in con- tact with the tire.

Cheap Lemon Pies.

Take one large lemon, squeeze out the juice, chop the peel very tine ; take —

One teacupful sugar,

Oneteacupful molasses,

Three teacupsful water,

One cupful sifted flour,

One or two good cooking apples, stewed or grated, and sweetened to suit the taste, boil the peel till soft; then put in the flour, which must be wetted and rubbed smooth; boil till it thickens; then add the juice and other ingredients. This will make four medium sized pies with two crusts.

Apple Trifle, (A Supper Dish.}

Ten good-sized apples, The rind of half a lemon,

ILLINOIS COOK BOOK. 173

Six ounces of pounded sugar,

Half-pint milk,

Half-pint cream,

Two eggs,

Whipped cream.

Peel, core, and cut the apples into thin slices, and put them into a saucepan with two tablespoonsful of water, the sugar, and minced lemon rind. Boil all to- gether until quite tender, and pulp the apples through a sieve; if they should not be quite sweet enough, add a little more sugar, and put them at the bottom of the dish to form a thick layer. Stir together the milk, cream, and eggs, with a little sugar, over the fire, and let the mixture thicken, but do not allow it to reach the boiling point. When thick, take it off the fire ; let it cool a little, then pour it over the apples. Whip some cream with sugar, lemon peel, etc., the same as for other trifles; heap it high over the custard, and the dish is ready for table. It may be garnished as fancy dictates with strips of bright apple jelly, slices of citron, etc.

Cream, Pie.

Three pints of new milk, Eight eggs, Half a cupful butter, Two tablespoonsful flour, One cupful sugar.

Beat the butter and flour together, arid the sugar and eggs. Let the milk get warm by setting it in

174 ILLINOIS COOK BOOK.

warm water on the stove ; a small pail is nice to put the milk in ; set this in a kettle of boiling water, then add the butter and flour, stir a few minutes ; then add the sugar and eggs, stir until a little thick ; then flavor with vanilla, this is the only kind of flavoring for these pies ; remove Irom the fire. Have a crust made as follows:

One teacupful of water,

One teacupful of lard,

A little salt.

Mix this soft enough to roll out for pies ; have but one crust. When the pies are baked, have the whites beaten stiff with a little white sugar, and spread on the top and let it brown lightly. This makes splendid pies.

General Directions for Cake Making.

As a general thing there has been more cake wasted by carelessness in mixing than from any other cause, ^ unless it is the want of patience to beat it as it should be. Some have an idea, that to have the proper materials and throw them into a pan and give them a stir or two, is all that is required. But such is not the case. The same rule holds good in most cakes. The butter and sugar should always be beaten together till they are perfectly light. The whites should be beaten perfectly stiff. Your cream tartar or baking powder, just as your receipt calls for it, should always be mixed well in the flour. Add a little flour to the butter and sugar before putting in the milk; dissolve the soda in the milk; then add the flour and whites alternately. Beat very little after the whites are put in the pan, and bake immediately. Nice white butter makes the whitest cake.

176 ILLINOIS COOK BOOK.

A Fine Icing for Cake.

Beat up the whites of live eggs to a froth, and put to them a pound of double-refined sugar, powdered and sifted, and three spoonsful of orange flower water or lemon juice. Keep beating it all the time the cake is in the oven, and the moment it comes out, ice over the top with a spoon.

Slack Cake.

( MRS. DR. JOEL PRICED KY. )

One pound and a quarter of very light dough, made with potato yeast,

Six eggs,

Three-quarters of a pound butter,

One pound sugar,

Two pounds raisins,

Two pounds currants, thoroughly washed and slowly dried in a slow oven,

One pound of citron, cut fine,

One glass blackberry jelly,

One tablespoonful cloves,

One nutmeg,

Two tablespoonsful cinnamon,

One teasoonful soda,

One wine glass of whisky or brandy,

One glass of madeira wine.

Work the butter into the dough ; have the eggs and sugar well-beaten together, and add to the dough in small quantities at a time; flonr the fruit, add it

ILLINOIS COOK BOOK. 177

gradually. Cut a paper to fit the bottom of the mould, grease it well ; pour the whole into the mould. Let it rise one hour, bake three hours. Let it stand in the mould after it has been baked for several hours.

Currant Cake.

Two cupsful sugar,

One cupful butter,

Four even cupsful of flour,

One cupful of currants,

One cupful sweet milk,

Four eggs,

One teaspoonful soda,

Two teaspoonsful cream tartar.

Custard Cake.

Two cupsful sugar,

Nine tablespoonsful melted butter,

Two-thirds of a cupful sweet milk,

Three cupsful flour,

Six eggs,

Half teaspoonful soda,

Two teaspoonsful cream tartar.

White Cake.

One pound powdered sugar, One pound flour, Half pound butter, Whites of sixteen eggi,

178 ILLINOIS COOK BOOK.

One teaspoonful soda, Three teaspoon sful cream tartar. Beat the butter and sugar to a cream, and stir a little flour with it. Beat well.

Cream Cake.

Five eggs,

Three cupsful sugar, Four cupsful flour, One cupful butter, One cupful cream, One teaspoonful soda. Mix the sugar and butter, then add the rest.

Cold Icing.

One egg, eight large teaspoonsful of white sugar ; beat well and hard ; add tartaric acid to whiten ; flavor to the taste.

lee Cream Cake.

Two cupsful white sugar, One cupful butter, Three cupsful flour, Half cupful sweet milk, Whites of eight eggs, One teaspoonful cream tartar, Half teaspoonful soda.

Beat the butter and sugar together, then the whites of the eggs, well-beaten ; stir in the flour, and cream

ILLINOIS COOK BOOK. 179

of tartar, well-mixed, and lastly the milk with the soda dissolved in it. Butter shallow pans, spread evenly on the bottom half an inch thick; bake quickly to a deli- cate light brown.

Receipt for Icing.

Put three cupsful white sugar in a saucepan with one cupful of water, let it boil to a clear, thick syrup ; then pour in boiling hot over the whites of three eggs, stirring it very hard ; add half teaspoonful of pulver- ized citric acid; flavor with vanilla; spread over the cake warm. If it gets cold, warm it by steam.

Soft Ginger Cake.

( MRS. JUDGE VAN DOERSTON's. )

One pint molasses, Three eggs,

One teacupful sour milk, Butter the size of an egg.

One tablespoonful soda stirred into the molasses ; flour enough to make a soft dough ; ginger to the taste.

Doughnuts.

One pint flour, lump of butter the size of a walnut rubbed into it, half cupful sugar, one-third of a tea- spoonful soda, one egg, enough buttermilk to make it a proper consistency ; make in twists, or roll and cut in cakes, and fry in hot lard.

180 ILLINOIS COOK BOOK.

Citron Cake.

Eight whites of eggs,

Three teacupsful flour,

Half teacupful sweet milk,

Two teacupsful powdered white sugar,

Three-quarters of teacupful butter,

Half teaspoonful soda,

Two teaspoonsful cream tartar,

One pound best citron.

Cut the citron in very thin slices, beat whites to a stiff froth; beat butter and sugar together; add a little flour with cream tartar, well-mixed ; then the milk, in which the soda has been well dissolved; then add the whites, and last stir in the citron; mix well. Bake in long or square baking tins. Such cakes, and the gold cake, made with the yelks of eggs, are always better baked in shallow pans, and with a little icing on the top looks much nicer when cut for the table.

Cottage Cake.

One cupful and a half sugar,

Half cupful butter,

Two eggs,

One scant teaspoon soda, dissolved in one cup- ful milk,

Two teaspoonsful cream tartar rubbed in flour enough to make this thick as pound cake.

Juice and rind of a lemon. This is good to be eaten fresh, but will not keep long.

ILLINOIS COOK BOOK. 181

Delicious Cake.

Two cupsful white sugar,

One cupful butter,

One cupful milk,

Three eggs,

Half teaspoonful soda,

Scant teaspoonful cream tartar,

Three cupsful flour.

Stir butter and sugar together and add the beaten yelks of the eggs, then the beaten whites; dissolve the soda in the milk, rub cream tartar in the flour, and add the last thing.

Tipsy Cake.

Make any nice sponge cake; bake it in one or more oval pans, as may be needed, (if for an evening com- pany, of course one would not be enough;) let it be baked a delicate light brown ; when cold, put it into any nice platter or large glass dish that will hold it nicely. Pour over it madeira wine till it is perfectly saturated; have ready blanched almonds, sufficient to stick over the top of the cakes. Make a nice, rich, boiled custard and pour it around the edges of the dishes or dish in which your cake has been placed, re- serving enough custard to add to each dish of the cake as you serve it up. According to my own taste, I think that about three or four whites of eggs to each cake, well-beaten, and four tablespoonsful powdered sugar beaten in it, and spread over the top, is a

182 ILLINOIS COOK BOOK.

great improvement. It can be set in the oven to slightly brown before putting the custard around the edges.

Silver Cake.

Half teacupful butter,

One cupful and a half sugar,

Two cupsful and a half flour,

The whites of eight eggs.

Dissolve half a teaspoonful soda in one tablespoon- ful water, one teaspoonful cream tartar. Beat butter and sugar well together. Beat the whites stiff.

Ginger Snaps.

Two teacupsful brown sugar, Two teacupsful best sugar house molasses, One teacupful butter, One teacupful sour milk, One teaspoonful soda.

Work in flour enough to make it stiff, and roll in thin cakes. Bake to a nice brown.

Drop Cakes.

The yelks, after making a large, or even small white cake, make very nice drop cakes. Tak< Seven or eight yelks Two coffeecupsful brown sugar,

ILLINOIS COOK BOOK. 183

One coffeecupful butter,

One coffeecupful sweet milk,

One teaspoonful soda,

Two teaspoonsful cream tartar. Flour enough to make them drop nicely in a well- greased pan. Beat well together before putting in the milk; drop them and give them room to spread. They can be baked in the tins that are now made for muffins. Flavor to suit the taste.

Fruit Cake.

Four eggs,

One cupful brown sugar,

One cupful butter,

One cupful cold strong coffee,

Two teaspoonsful cream tartar,

One teaspoonful soda,

One pound citron,

One pound currants,

One pound raisins,

Four cupsful flour.

Beat butter and sugar well together, then add eggs, and beat well before adding coffee, in which the soda must be dissolved ; mix cream tartar in flour ; lastly mix in the fruit. Try with a straw before taking from the stove.

Spice Cake.

Three Eggs,

184 ILLINOIS COOK BOOK.

One cupful of brown sugar, Half cupful sweet milk, Half cupful butter, Two teaspoonsful cream tartar, One teaspoonful soda. One teaspoonful cinnamon, One teaspoonful cloves, One teaspoonful allspice, A little lemon.

This is to be mixed as other cakes are, sugar and butter together, then add the other ingredients. Great care should be given to the beating of cake, the more it is beaten the better it is, of course. Let the beating all be done before the cream tartar and soda are put in. It should then be gently stirred, and put in to bake immediately.

Sponge Gingerbread.

One cupful of sour milk,

One cupful molasses,

Half cupful butter,

Two eggs.

One tablespoonful ginger.

Flour to make it as thick as pound cake. Put the butter, molasses and ginger together, and make them quite warm; then add the milk, flour and yeast powder, or baking powder, as it is more generally called.

ILLINOIS COOK BOOK. 185

G-inger Snaps.

One cupful molasses, Half cupful brown sugar ,v Half cupful butter,

Half cupful- warm milk, the butter melted in it, Two tablespoonsful baking powder. The dough should be stiff, roll out and cut in cakes

Rolled Jelly Cake.

Three eggs,

One china teacupful sugar,

One china teacupful flour.

Beat the yelks of the eggs till light, then add the sugar, continue beating some time; then add the whites, beaten to a stiff froth, then flour, very little at the time; bake in along pan well-greased. When done, turn out on bread board, then cover the top well with jelly, and roll up while warm, and slice as needed.

Macaroons.

Blanch four ounces of almonds, and pound; whisk the whites of four eggs to a froth, then mix it, and a pound of sugar, sifted, with the almonds, to a paste; and laying a sheet of wafer paper on a tin, put it on in different little cakes, the shape of macaroons.

Tea Cakes.

Rut) fine four ounces of butter into eight ounces of flour; mix eight ounces of currants, and six of fine —16

186 ILLINOIS COOK BOOK.

sugar, the yelks of two and white of one egg. Roll the paste the thickness of a cracker, and cut with a wine glass. You may beat the other white, and wash over them ; and either dust sugar, or not, as you like.

Slack Cake.

Half pound butter, Half pound sugar, Half pound flour, Six eggs,

One pound and a half raisins. One pound and a half currants, Half pound citron, Half teaspoonful soda, Half teaspoonful mace, Half teaspoonful cinnamon, Half teaspoonful cloves, Half teaspoonful allspice, One teaspoon ful nutmeg, One cupful molasses, Half gill brandy. Bake slowly three hours. This makes three loaves.

One cupful milk,

One cupful molasses,

Half cupful butter,

Three and a half cupsful flour.

One glass brandy,

ILLINOIS COOK BOOK. 187

One teaspoonful each of all kinds of spice, One teaspoonful saleratus. Steam three hours.

Doughnuts.

One cupful sugar, Two eggs,

Small spoonful butter, One cupful and a half milk, Two teaspoonsful cream tartar, One teaspoonful soda. Mix with flour and roll out stiff. Flavor to taste.

Silver Cake.

Half cupful butter,

One cupful and a half sugar, beat well together, Whites of eight eggs, beaten to a froth, Two and a half cupsful flour. Dissolve one-half teaspoonful soda in one table- spoonful water, One teaspoonful cream tartar.

For gold cake take the yelks of the eggs and mix the same as above.

Cream Tea Cakes.

One pound flour, Pint sour cream. Two-thirds of a cupful" butter.

188 ILLINOIS COOK BOOK.

Half teaspoonful saleratus dissolved in a litttle

warm water.

Mix lightly. Flour your hands well and make out in small cakes, the size of an egg. Lay close in a but- tered pan, and bake in a quick oven.

Fruit Cake.

One cupful of butter, One cupful sugar, One cupful molasses. Three cupsful flour, Four eggs, Half pound currants, Half pound raisins, Quarter pound citron, Quarter teaspoonful saleratus, One teaspoonful each of all kinds of spice. This cake will keep a year.

Coeoanut Cake.

One cupful sugar, One cupful flour, Three eggs,

Three tablespoonsful sweet milk, One teaspoonful cream tartar mixed in the flour, Half teaspoonful soda dissolved in the milk, Ten teaspoonsful sugar to two eggs. One cocoanut, and mix two-thirds of it with the frosting and spread over the cake; then add

ILLINOIS COOK BOOK. 189

the rest of the cocoanut. Bake the cake as for jelly cake.

Coffee Cake.

One-third cupful butter, One cupful molasses, Half cupful brown sugar, Half cupful cold strong coffee, Two eggs,

One teaspoonful each of cinnamon, cloves and soda.

Delicate Cake.

One cupful butter,

Two cupsful sugar,

Half cupful sweet milk,

Three cupsful flour,

Half teaspoonful soda,

One teaspoonful cream tartar,

Whites of ten eggs.

Railroad Cake.

(MRS. w. A. TURKEY.)

Sixteen eggs, One pound sugar, One pound flour, Half pound butter. Beat the whites to a stiff froth, add yelks; then

190 ILLINOIS COOK BOOK.

sugar, melted butter, then add flour; stir as little as possible.

Sponge Cake.

Eleven ounces flour, Seventeen ounces sugar, Twelve eggs. Beat the whites and yelks separately.

Cocoanut Pound Cake.

One pound sugar, One pound flour, Twelve ounces butter, Ten eggs,

One grated cocoanut.

Beat the butter till creamy, add sugar ; then cocoa- nut, then flour.

Sponge Cake.

Two tumblersful of sugar, Two tumblersful of flour, Ten eggs, well beaten, Add the flour last.

Chocolate Puffs.

The whites of two eggs,

Half pound sugar,

One ounce and a half chocolate,

ILLINOIS COOK BOOK. 191

Two tablespoonsful corn starch., with the choco- late pulverized.

Beat the eggs to a stiff froth, add the sugar ; then add chocolate; drop sugar on paper; then drop the puffs on, and dust sugar over them. Bake in a quick oven.

Cocoanut Cake. •

One cupful butter,

Two and half cupsful sugar,

Four cupsful flour,

One cupful sweet milk,

One teaspoonful soda,

Two teaspoonsful cream tartar,

"Whites of seven eggs,

One grated cocoanut.

Ginger Snaps.

Three cupsful molasses, One cupful sugar, Quarter cupful butter, Four spoonsful ginger, One spoonful cinnamon, One spoonful cayenne pepper.

One pound of nice sugar into two pounds of flour; beat four eggs with three-quarters of a pound of but- ter, very light, and bake quickly.

192 ILLINOIS COOK BOOK.

Fruit Cake. <

Ten eggs,

Two tumblersful and a half sugar. Three tumblersful flour, Three-quarters pound butter, Two pounds currants, Two pounds raisins, Half pound eitron. Last, the whites well-beaten.

White Sponge Cake.

One cupful and a half sugar, One cupful flour, One teaspoonful cream tartar, The whites of ten eggs.

White Cake.

One cupful butter,

Four cupsful sugar,

Six cupsful flour,

Whites of fourteen eggs, beaten to a stiff" froth. One teaspoonful soda dissolved in one teacupful of sweet milk, and two teaspoonsful of cream tartar mixed in flour. Flavor to taste and bake in a moder- ate oven.

White Mountain Cake.

The whites of six eggs, Two-thirds cupful butter,

ILLINOIS COOK BOOK. 193

One cupful sweet milk, Two cupsful sugar, Three cupsful flour, One teaspoonful soda,

Two teaspoonsful cream tartar or baking powder. Make a thin icing, (and stir in grated cocoanut, if you prefer it,) and put on the cake as in jelly cake.

Almond Icing for Wedding Cake.

Beat the whites of three eggs to a stiff froth ; beat a pound of blanched almonds very fine in a mor- tar with rose water, (a few only at a time,) mix them with eggs lightly together; put in by degrees one pound of powdered lt>af sugar; spread the icing smoothly on the cake. It must be well-beaten.

fork Cake.

One pound of pickled pork chopped as fine as

Two pounds currants, Two pounds raisins, One pound citron, •

Two teacupsful brown sugar, One teacupful molasses, One tablespoonful cJoves, One teaspoonful cinnamon, One tablespoonful allspice, One nutmeg,

194: ILLINOIS COOK BOOK.

One tablespoonful soda, One wine glassful brandy or whisky, Four pints of flour; put three in the cake, and put the other on the fruit, and rub it over to prevent set- tling at the bottom. Mix as for other cake. Bake three hours. Pour. over the pork after it is chopped one pint of boiling water, and when cool put in the other ingredients into the water and pork. This makes a splendid large cake that will keep well. No butter or eggs. Try it.

Fruit Cake.

Fourteen eggs, One pound and a half butter, One pound and a half brown sugar, One pound and a half flour, Three pounds raisins, Three pounds currants, One pound citron, One coffeecupful syrup, One wine glassful brandy, One tablespoonful each of cinnamon, allspice, cloves and nutmeg.

Almond Macaroons.

Three-quarters pound sweet almonds, one-quarter pound bittter almonds ; blanch and pound to a smooth paste, in a mortar, a few at a time. Beat to a stiff froth the whites of six eggs, and beat into these, by degrees, one pound white sugar ; mix in the almonds

ILLINOIS COOK BOOK. 195

gradually, stir well, and form into small ca^es and bake on buttered paper, being careful not to let the cakes touch other. Bake in a quick oven to a light brown.

Feather Cake.

One teacupful sugar,

One teacupful sweet milk,

Two teacupsful flour,

One tablespoonful butter,

Half teaspoonful soda,

One teaspoonful cream tartar,

Flavor with nutmeg.

Cup Cake.

One teacupful butter, Two teacupsful sugar, Three teacupsful flour, Four eggs,

One teacupful sour milk, One small teaspoonful soda.

White Cake.

The whites of six eggs, Two-thirds teacupful butter, Two teacupsful white sugar, Three teacupsful flour, One teacupful sweet milk.

196 ILLINOIS COOK BOOK.

•One teaspoonful soda. Two teaspoonsful cream tartar, Flavor with peach water.

Golden cake is made with the yelks, and in the same proportion as the above white cake.

Sponge Cake.

One teacupful sugar,

One teacupful flour,

Three eggs, '" Half teaspoonful soda,

One teaspoonful cream tartar,

One tablespoonful warm water. Bake quickly.

One pound butter, Two pounds flour, Two pounds sugar, Eight eggs, One teaspoonful soda, One cupful sour milk.

Hose Cake.

(MRS. DR. GRISSUM'S, KY. One pound flour, One pound white sugar, Three-quarters pound butter, The whites of fourteen eggs, well beaten.

ILLINOIS COOK BOOK. 197

Beat the butter and sugar to a cream, then stir in the whites and flour alternately until thoroughly mixed. Take one teaspoonful cochineal in a table- spoonful of cold water, and beat till dissolved ; strain it in a half teacupful of the batter, cover the bottom of the pan with the white ; then mix in as in the marble cake. Flavor with rose. The cochineal must be pre- pared thus:

One-third cochineal,

One-third alum,

One-third cream tartar.

They must be pulverized well together at the drug store.

Cocoanut Jumbles.

Two eggs,

Three teacupsful white sugar, One teacupful butter, One teacupful sour cream, One scant teaspoonful soda, Five teacupsful flour, One large cocoanut grated.

Roll in sugar and drop in the pan. Add the nut last.

Mountain Cake.

(MBS. BUNN. )

Three teacupsful white sugar beaten up with five eggs and a scant cupful of butter,

198 ILLINOIS COOK BOOK.

Four and half cupsful flour, One cupful sweet milk, Half teaspoonful soda, One teaspoonful cream tartar. Put ordinary icing between it. It is nice to have every alternate layer of nice fair jelly.

Lady Cake.

(MRS. DR. RYAN.)

Whites of eight eggs, ' Two teacupsful white sugar, One teacupful butter, Four teacupsful flour, Half teacupful sweet milk, Half teaspoonful soda, Two teaspoonsful cream tartar, Flavor with peach and rose.

- Fruit Cake.

( MRS. W. 8. HURST. )

Ten eggs,

One pound brown sugar,

One pound flour,

Three pounds raisins,

Two pounds currants,

One pound citron,

Cloves, cinnamon, allspice, nutmeg, wine and

brandy to the taste, One large cupful molasses. Beat well, as in all cakes.

ILLINOIS COOK BOOK. 199

Almond Cake.

Whites of seventeen eggs, Three-quarters of a pound butter, One pound white sugar, One pound flour. Beat the whites stiff, add the sugar and butter to-

CJlier and beat well, add flour and whites alternately, extract of almond or blanched almonds, and rub in rose water.

Pound Cake.

( One pound sugar, One pound flour,

Three-quarters of a pound butter. Beat the butter and sugar well together, add the yelks of ten eggs ; beat the whites stiff, and add with the flour. Bake one hour.

White Cake.

( MKS. WM. 8. HURST. )

Whites of ten eggs,

Two coffeecupsful white sugar,

One coffeecupful butter,

Four coffeecupsful flour,

One coffeecupful sweet milk,

One teaspoonful soda,

Two teaspoon sful cream tartar,

Flavor to suit the taste.

200 ILLINOIS COOK BOOK.

Cup Cake.

Five eggs, |

Three teacupsful sugar/ One teacupful butter, Five teacupsful flour, One teacupful sour milk, One small teaspoonful soda.

This is very nice made with currants, and it makes a^ excellent jelly cake.

Sponge Cake.

Ten eggs,

One pound white sugar,

Half pound flour,

Beat the yelks and the sugar to a cream, the whites stiff, and add alternate with the flour. Flavor with lemon. Bake quickly; add a quarter of a teaspoonful of tartaric acid.

Fruit Cake.

(MRS. WM. s. HURST.)

Use the ten yelks left from the above white cake — Two coffeecupsful brown sugar, One coffeecupful butter, One coffeecupful sweet milk, One teaspoonful soda, Two teaspoon sful cream tartar, Four coffeecupsful flour, brown the flour, if pre- ferred, black,

ILLINOIS COOK BOOK. 201

Two pounds raisins, One pound currants, Half pound citron.

Cream Sponge Cake.

One teacupful white sugar. One teacupful flour, Half teacupful cream, Two eggs.

Union Cake.

One teacupful butter.

Two teacupsful white sugar,

Three teacupsful flour,

One teacupful sweet milk,

One teacupful corn starch,

Three eggs,

One teaspoonful soda,

Two teaspoonsful cream tartar.

Harrison Cake.

(MRS. MATE ELLIOTT.)

Three eggs,

One teacupful and a half butter, One teacupful and a half brown sugar, Two teacupsful molasses, Five teacupsful flour, Two pounds raisins, One pound currants, —17 ,:

202 ILLINOIS COOK BOOK.

One pound citron,

One teacupful sour milk,

One teaspoonful soda,

Two tablespoonsful each of cinnamon and

Two grated nutmegs. Bake two hours, if all baked in one pan.

Delicate Cake.

(MRS P. B. PRICE. )

Stir to a cream one pound powdered white sugar and seven ounces butter ; beat the- whites of sixteen eggs stiff; stir in one pound sifted flour. Flavor to the v taste. Bake immediately.

Marble Cake.

( MRS. DR. RYAN. ) WHITE PART.

The whites of eight eggs,

One teacupful sweet milk,

Three teacupsful white sugar,

One teacupful butter,

Four teacupsful and a half flour,

One teaspoonful soda,

Two teaspoon sful cream tartar.