Home Recipes

Lemon Pie

MATERIALS:

1 Cup Sugar. 3 Tablespoons Cornstarch 3/4 Cup Boiling Water.

1 Teaspoon Butter.

2 Egg Yolks. Juice 1 Lemon.

Grated Rind 1 Lemon.

Working Directions

Mix cornstarch and sugar; add to boiling water, stirring constantly. Cook until clear; add the butter, beaten yolks, lemon juice and rind. Cool. Line plate with paste. Prick the paste and bake. Fill with lemon mixture, and cover with meringue and bake until meringue is brown.

Meringue

MATERIALS:

White 2 Eggs. 2 Tablespoons Sugar or Powdered Sugar.

1/2 Tablespoon Lemon Juice. Or 1/4 Teaspoon Vanilla.

Working Directions

Beat the whites until stiff, fold in sugar, and add flavoring.

Rhubarb Pie

MATERIALS:

1 1/2 Cups Rhubarb. 1 Scant Cup Sugar.

1 Egg.

2 Tablespoons Flour.

Working Directions

Skin and cut rhubarb in 1/2 inch pieces. Mix sugar and flour; add egg. Line a plate with crust, cover with rhubarb, spread with egg mixture; cover with crust. Bake until fruit is cooked.

Questions

1. Is pie considered a wholesome dessert?

2. Why do we serve pie?

3. How should it be made?

4. What kind of flour makes the best pie?

5. Why is pastry flour more economical than bread flour for pies and cakes?

6. Name 3 kinds of shortening that may be used for pie making.

7. Name 2 reasons why pie crust is difficult to digest.

8. Name 2 kinds of pie filling.

9. Which is better - a 2 or a 1 crust pie? Why?

10. What part of the pie is difficult of digestion? Why?

11. How would you prepare lemon tilling?

12. How would you prepare meringue?

13. How would you prepare rhubarb filling?

SUGGESTIONS FOR HOME APPLICATION. RAISIN PIE.

1 Cup Sugar.

4 Tablespoons Flour.

1 Cup Molasses.

Juice and Grated Rind 2 Lemons. 1 Cup Seeded Raisins. 1 Cup Water.

Measure and mix the flour and sugar, add the molasses, water, lemon juice and rind and the seeded raisins. Line pie tin with pastry. Fill with the raisin mixture and then cover raisin mixture with pastry the same as apple pie.

Cocoanut Cream Pie

1 1/2 Cups Scalded Milk. 1/3 Cup Sugar. 1/4 Teaspoon Salt. 3 Tablespoons Cornstarch. Yolks 3 Eggs.

1 Tablespoon Butter. 1/2 Cup Shredded Cocoanut. 1/2 Teaspoon Vanilla.

3 Egg Whites.

3 Tablespoons Sugar.

Add the sugar, cornstarch and salt to the yolks. Pour the scalded milk into this, return to double boiler, stir and cook until thickened. Add the butter, cocoanut and vanilla. Pour into a pie tin lined with pastry. Bake. Cover with Meringue.

Meringue

Beat the egg whites until stiff, add the sugar gradually, continue beating, spread over pie, sprinkle with shredded cocoanut, brown in oven.

Mince Pie

Line pie tin with pastry, cover with mince meat mixture, cover with pastry, as in apple pie, and bake.

Mince Meat

1 1/2 Cups Chopped Beef (roast or steak). 1 Pint Chopped Apple. 1/2 Cup Chopped Suet or 1/3 Cup Butter. 1 1/3 Cups Sugar. 1 Cup Molasses.

Grated Rind and Juice of 2 Lemons.

1/2 Cup Syrup from Sweet Pickle

Jar. 1 Teaspoon Salt. 1 Teaspoon Mace. Grating of Nutmeg. 1/4 Teaspoon Cloves. 1/2 Teaspoon Cinnamon. 2/3 Cup Raisins (Sultanas preferred).

Mix all together. Cook 1 1/2 hours. Put in jars. Less spice may be used, or 2 or 3 tablespoonfuls of "left-over" jelly may be added. This recipe makes 3 pies.

Poultry - Preparation Of Suitable Combinations

In today's lesson directions for roast chicken are given. The same directions may be followed for the preparation of roast turkey, goose or duck. The main thing to remember in the roasting of meat is the cooking of the protein content. The meat is first exposed to a high temperature to sear the surface, and then lowered to finish cooking the albuminous juices.

Glazed Sweet Potatoes And Mint Jelly

School Recipe.

Glazed Sweet Potatoes

MATERIALS:

1/2 Cooked Sweet Potato. 1 Tablespoon Brown Sugar. 1 Teaspoon Butter. Few Grains Salt.

Mint Jelly

MATERIALS:

2 Tablespoons Boiling Water. 1 Teaspoon Gelatine. 1 Tablespoon Cold Water. 1 Tablespoon Lemon Juice. 1 Tablespoon Sugar. 1 Tablespoon Mint Leaves. 1/2 Teaspoon Spinach Juice.

ROAST CHICKEN - GLAZED SWEET POTATOES. CRANBERRY JELLY.

This lesson gives directions for the preparation of a chicken. The same rule may be followed for the preparation of Roast Turkey. In Book One directions are given for making Cranberry Jelly, which is usually served with Roast Chicken and Roast Turkey. Glazed Sweet Potatoes and Mint Jelly are also good as a variety.

Poultry

SELECTING POULTRY, select a chicken with firm flesh, yellow skin and legs.

A CHICKEN is known by soft feet, smooth skin and soft cartilage at end of breast bone.

A YOUNG CHICKEN has an abundance of pin feathers. Long hairs denote age.

Choose Spring Chicken for Broiling. A young, plump chicken for roasting. A fowl for stewing.

To Dress and Clean Poultry.

Pick out pin feathers, remove hairs and down by singeing over a flame. Cut off head, using a small-pointed knife or a cleaver. Cut through the skin around the leg, 1 1/2 inch below the leg joint, care being taken not to cut tendons, snap the bone and pull off foot if bird is young. If it is old, pull out tendons one at a time with a skewer or nail.

Make a cut through the skin below the breast bone just large enough to admit the hand. Keep the fingers close to the breast bone until the heart and liver are reached, loosen on either side down toward the back. Loosen all membrane and remove entrails, gizzard, heart and liver. The lungs and kidneys lie in the hollow near the backbone and between the ribs.

Cut off the neck close to the body, leaving enough skin to fasten under the back. Remove windpipe and the crop. Remove oil bag and wash bird by letting cold water run through it. (Do not soak the bird in cold water.) Wipe inside and outside with a damp cloth.

To Clean Giblets.

Cut the liver from the gall bladder, cut the heart open and remove the clotted blood. Cut the outer coat of the gizzard and draw it off, leaving the sac containing the sand, etc. Wash and cook in boiling, salted water.

To Stuff Poultry.

Use enough stuffing to fill the skin, that the bird may look plump when sewed. Where cracker stuffing is used, allowance must be made for the swelling of the crumbs. Sew the skin or use skewers.

To Truss Poultry.

Draw the thighs and wings close to the body, and fasten with steel skewers, or tie with a string. Fasten the neck skin under the back.

Working Directions To Be Followed By All Odd Numbered Girls

In today's lesson you are to prepare the Mint Jelly.

See Recipe on Front Page.

Pour the boiling water with the mint leaves into a saucepan. Let stand 5 minutes over a low flame.

Measure the gelatine into your custard cup. Cover it with and soak it in the cold water.

Let stand 5 minutes.

Add the lemon juice and sugar.

Put strainer over custard cup.

Pour mint leaves and hot water into strainer, allowing the water to run through into the custard cup. (See FIGURE 1.) Add spinach juice to color the jelly green.

Place custard cup in a saucepan containing boiling water and let stand until gelatine is dissolved.

Pour into a custard cup rinsed in cold water. Let stand until firm in cold water.

Turn upside down (see FIGURE 2) and if jelly does not come out easily, wring out cloth in hot water. Hold it over the cup and it will come out.

You are to WASH the dishes today according to directions already learned.

FIGURE 1.

FIGURE 2.

NOTE BOOK WORK. GLAZED SWEET POTATOES.

MATERIALS:

6 Cooked Sweet Potatoes. 1/3 Cup Brown Sugar.

1/4 Teaspoon Salt. 1 Tablespoon Butter.

Working Directions

Cream the butter; add sugar gradually; add salt; cut cooked sweet potatoes into thick slices lengthwise or crosswise or into cubes. Arrange in buttered baking dish; spread with sugar mixture. Bake in oven until a golden brown.