WESTERN MUSIC CO

PIANOS and PLAYER PIANOS

12-14 EAST FOURTH ST. RENO, NEV.

THE JUST -WED COOK BOOK 39

Sierra Beer for Health Phone 581

HARD SAUCE

14 cup butter, % teaspoonful lemon or vanilla, or

1/2 cup powdered sugar, a little nutmeg.

Kub the butter to a cream in a warm bowl; add the sugar gradually, then the flavoring. Back it smoothly in a small dish, and stamp it with a butter mould or the bottom of a figured glass. Keep it on ice till very hard; or pile it lightly on a small fancy dish and you may call it snowdrift sauce.

HARD SAUCE

Beat one cup sugar and one-half cup butter to white cream; add whites two eggs; beat few minutes longer; add tablespoonful brandy and teaspoonful extract nutmeg; put on ice until needed.

CREAMY SAUCE

Cream two tablespoonfuls butter; beat in by degrees one-half cup powdered sugar, two tablespoonfuls each of thick cream and sherry. Beat long and hard. Just before serving stand bowl over hot water and beat until sauce looks creamy, but is not hot enough to melt the butter.

BRANDY SAUCE

Melt one rounding tablespoonful butter. Add three level tablespoonfuls corn starch, % tablespoonful Gold Medal Flour, few grains salt. When well blended, add one pint hot water gradually, stirring constantly, and cook five or six minutes. Then add three-fourts of a cup of brown sugar, cook a minute, add one teaspoonful vanilla extract and one tablespoonful brandy. Remove from fire, add one rounding tablespoonful butter, and beat until very smooth. Strain if necessary. Serve with steamed puddings.

ORANGE SAUCE

Mix one teaspoonful corn starch with two tablespoonfuls of sugar. Squeeze the juice from three oranges and heat it. When sufficiently hot add corn starch and sugar and cook till clear.

WINE SAUCE

Three-quarters pint water, one cup sugar, one small teaspoonful corn starch, one teaspoonful of extract lemon and cinnamon, one-half gill of wine. Boil water, add corn starch, dissolved, and the sugar; boil fifteen minutes, strain; when about to serve, add extracts and wine.

CARAMEL SAUCE

Put 1-3 cup sugar in a spider, stir over the fire until melted and light brown; add very gradually % cup of boiling water and simmer 10 minutes; or, melt sugar in sauce pan, add 1 pint cream and set over hot water until the caramel liquifies.

LEMON SAUCE

2 cups hot water, 2 tablespoonfuls corn starch,

1 cup sugar, 2 tablespoonfuls butter.

1 lemon rind and juice,

Mix the sugar and corn starch, add the boiling water gradually, stirring all the time. Cook 8 or 10 minutes, add lemon juice and butter. Serve hot.

THE JUST-WED COOK BOOK

BANANA RAISIN PIE

Cook 1/2 cup chopped seeded raisins in 1 cup water until plump. Take from fire, add 2 tablespoonfuls sifted cracker crumbs mixed with 1 tablespoonful flour and 1 teaspoonful butter. Let stand covered until cold. Cut 1 large banana in thin slices, add % teaspoonful cinnamon, 2 tablespoonfuls lemon juice, 3 tablespoonfuls sugar, % teaspoonful lemon extract and grated rind % lemon. Combine mixture, add 1 well-beaten egg and 2 tablespoonfuls seeded raisins cut in pieces. Bake between two crusts.

LEMON PIE

One small teacup of boiling water, put in juice and rind of one lemon, one teaspoonful of corn starch to thicken; then add four egg yolks, one cup of sugar, mixed together; beat the whites of two eggs stiff and put in with egg yolks and sugar. After custard is done put on top the whites of the other two eggs, put in oven and brown. Bake pie crust first.

APPLE PIE

Stew green or ripe apples, when you have pared and cored them. Mash to a smooth compote, sweeten to taste, and while hot, stir in a teaspoon butter for each pie. Season with nutmeg. When cool, fill your crust, and either cross- bar the top with strips of paste, or make without cover. Eat cold, with powdered sugar strewed over it.

PUMPKIN PIE

The following measure will make three good sized pies: Put into your mixing dish one quart and a pint of stewed and strained pumpkin, about one- quarter pound sugar, half cup molasses, half a tablespoonful each ginger, nut- meg, a scant teaspoonful each of cinnamon and salt, one-quarter cup melted butter and one quart of milk. Beat six eggs and add to the mixture, and stir until the ingredients are well blended. Bake in a good, deep crust.

RHUBARB PIE

Select the red stalks, cut off where the leaves commence, strip off the out- side skin, then cut in pieces one-half inch long; line a pie dish with paste, put a layer of the rhubarb nearly an inch deep, a large teacup of sugar, sprinkle with salt, shake over a little Gold Medal Flour, cover with a crust, slit in the center, trim off the edge and bake in a quick oven until done. Rhubarb pies made in this way are superior to those made of the fruit stewed.

LEMON CUSTARD PIE

Make a good pie crust and prick bottom. Put one cup sugar and one cup water in a saucepan and let come to a boil. Mix one tablespoonful cornstarch in a little water and add to water and sugar on stove. When thick take off stove and add a small chunk of butter; stir it up. Stir in the yolks of two eggs and grated rind and juice of one lemon. Beat whites of two eggs until thick and spread over pie when cooked; then put in oven to brown.

CRANBERRY PIE

Three cups cranberries, stewed with one and one-half cups sugar, and strained. Line pie plate with paste; put in cranberry jam; wash the edges, lay three narrow bars across; fasten at edge, then three more across, forming diamond-shaped spaces. Lay rim of paste; wash with egg wash; bake in quick oven until paste is cooked.

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THE JUST-WED COOK BOOK 41

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PRUNE PIE

Stew, stone and mash enough prunes to make a cupful of pulp. Add a cup cream, yolks of three eggs, beaten, flavor with vanilla, add pinch of salt; bake in a rich under-crust as quickly as possible; beat the whites of the eggs with two tablespoonfuls of sugar, spread over top, return to oven and brown very highly.

MINCE MEAT

The following is an excellent recipe for mince meat and it will fill twelve to fourteen quart jars. Chop fine six pounds of cooked beef and mix with two pounds of chopped suet; add twelve pounds of chopped apples, five pounds of raisins, three and a half pounds currants, one pound of citron and two pounds of brown sugar; mix thoroughly and then add seven cups of molasses, two tablespoonfuls of cinnamon, three of nutmeg, two quarts of sweet cider, one quart of boiled cider, three cups of sherry wine and one pint of brandy. Cook twenty minutes, stirring frequently.

MOLASSES PIE

Four eggs, one cup sugar, two cups molasses. Boil sugar and molasses two minutes, then pour off into another cup sugar. Flavor with spice, cloves, cinna- mon and butter. Bake thin crust.

RASPBERRY PIE

Take two boxes of red raspberries, mash and add about 1 cupful of powdered sugar. Let stand at least 2 hours in ice box, then put through cheese cloth, add about % cup powdered sugar, 1 cup water, juice of % lemon and small bottle of cream. Freeze. This mixture makes about a good quart.

Grate the rind of the lemons into a bowl, and squeeze in the juice. Make a boiling syrup of the sugar and half the water and pour it hot on the lemon zest, and juice, and let it remain until cold; then add the rest of the water. Strain the lemonade into a freezer and freeze as usual and at last add the whites whipped to a firm froth, beat, and freeze again. The scalding draws the flavor from the lemons. It should never be boiled and fewer lemons used when they are very large. This ice is perfectly white.

APPPLE MERINGUE PIE

Pare, slice, stew and sweeten ripe, tart and juicy apples, mash and season with nutmeg (or lemon peel), fill crust and bake till done; spread over the apple a thick meringue made by whipping to froth whites of three eggs for each pie, sweetening with three tablespoonfuls powdered sugar; flavor with vanilla, beat well, and cover pie three-quarters of an inch thick. Set back in a quick oven till well "set," and eat cold. In their season substitute peaches for apples.

CUSTARD PIE

Six eggs, one and one-half cupfuls of sugar, one cupful of butter, six table- spoonfuls of corn starch or Gold Medal Flour and three cups of milk; flavor to taste. This is sufficient for three pies; bake with one crust only.

PINEAPPLE PIE

Slice of butter and a cup of sugar beat to a cream; add yolks of four eggs well beaten; then add a small can of grated pineapple. Last of all add the whites of two eggs well beaten and enough milk to suit taste. Line a deep pie plate with a rich crust. Put in custard and bake. When done beat the whites of two eggs, spread over top and brown.

42 THE JUST-WED COOK BOOK

Pf|V A I RPTP Sma11 Percentage of Alcohol, 1\U i AL DEiCiIV Large Percentage of Extracts

STANLEY CURRANT PIE

For each pie, take one cup fresh currants, mash with potato masher, add three-quarters cup sugar. Take yolks of two eggs, beat to a froth; add one tablespoonful Gold Medal Flour very slowly, a little sugar and one tablespoonful water. Beat this into the mashed currants; put in crust and bake. When baked, beat whites of eggs to stiff froth, add one and one-half tablespoonfuls sugar, put over pie and set back in oven to brown. (Bake with only under crust.)

FAMOUS CREAM PIE

One and one-half tablespoonfuls sugar, one tablespoonful Gold Medal Flour, one egg and the yolks of two eggs. When smooth add gradually one pint milk. Add one teaspoonful vanilla. Line your pie tin with crust and put holes in it with a fork to keep from blistering. Bake until a light brown. Put the filling in, the meringue on top and brown in over.

SQUASH PIE

2 cups squash, 2 tablespoonfuls molasses,

2 eggs, 1/2 tablespoonful ginger,

1 tablespoonful melted butter, Salt to taste,

1 teaspoonful cinnamon, 2 cups milk.

1 cup brown sugar,

Mix in order given and strain into a deep plate lined with paste.

MINCE MEAT (English)

4 pounds boiled beef, 4 pounds of sugar,

4 pounds of beef suet, 4 ounces of ground spices (equal 4 pounds of currants, proportions of nutmeg, cloves

4 pounds of raisins, and cinnamon),

2 pounds of citron, The grated rind of 12 oranges and 1 pound of candied lemon, also lemons,

1 pound of orange peel, 3 pints of brandy or madeira,

6 pounds of peeled apples, sherry or port.

Thoroughly clean the currants and raisins, cut up the citron in small pieces, remove the skin from and cut the suet up fine; place these with the lemon and orange peel, currants, raisins and candied lemons in an earthen jar; chop the apples and add them, trim the meat so that it will be lean and clear (see that it weighs four pounds when trimmed), chop this and add to the rest; then add sugar and spice, mix all together; then add brandy and cover the jar. Over it place a cloth and tie firmly, so as to exclude the air and prevent the evapora- tion of the brandy. The mince meat should be kept in a cold place. It is better to stand a week after being made.

COCOANUT PIE

Cream a half cupful of butter wit htwo teacupfuls of powdered sugar, and beat in a half grated cocoanut. Fold in lightly the stiffened whites of six eggs, turn into a deep pie dish, lined with puff paste, and bake in a quick oven. Eat cold with powdered sugar and cream.

LEMON-RAISIN PIE

Cook 2-3 cup ground seeded raisins in 1*4 cups water about 20 minutes. Mix 2 tablespoonfuls each Gold Medal Flour and cornstarch with 2-3 cup sugar, dilute with 4 tablespoonfuls water, add to raisins and cook until smooth and clear. Take from fire, add 3 tablespoonfuls lemon juice, grated rind of 1 lemon, 1 tablespoonful butter and yolks 2 eggs slightly beaten. Bake in crust as custard pie. When crust is well baked and filling firm cover with meringue from stiffly beaten whites 2 eggs, 2 tablespoonfuls powdered sugar and % tea- spoonful lemon extract.

THE JUST-WED COOK BOOK

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