. The original Appledore cook book : containing practical receipts for plain and rich cooking . r squash pies, and when cool split with a sharp knifeand fill. This will make four pies. Pilling for Cream Pies, One pint of new milk, one cup of sugar, half a cup offlour, two eggs. Put the basin, in which the milk is, intoanother of hot water. Beat the sugar, flour, and eggs to-gether until they are light and smooth, and when the milkboils, stir in with one teaspoonful of salt. Cook twentyminutes, stirring often. Flavor with lemon. This will fillfour pies. Washington Pies. Make the outside the sam
. The original Appledore cook book : containing practical receipts for plain and rich cooking . r squash pies, and when cool split with a sharp knifeand fill. This will make four pies. Pilling for Cream Pies, One pint of new milk, one cup of sugar, half a cup offlour, two eggs. Put the basin, in which the milk is, intoanother of hot water. Beat the sugar, flour, and eggs to-gether until they are light and smooth, and when the milkboils, stir in with one teaspoonful of salt. Cook twentyminutes, stirring often. Flavor with lemon. This will fillfour pies. Washington Pies. Make the outside the same as for cream pies, and fill withany kind of jelly or jam you choose, 176 MISS parloas appledore cook book. Filling for Chocolate Pies. One square of Bakers chocolate, one cup of sugar, theyolks of two eggs, and one third of a cup of boiling scraped chocolate and sugar together, then add, veryslowly, the boiling milk, then the eggs, and simmer aboutten minutes-, taking care not to burn the mixture. Flavorwith vanilla. Have perfectly cold before using. The cakemust always be Charlotte Russe. Cut stale sponge cake into slices about half an inch thick^and line three moulds with it, having a space of half an inchbetween each slice j set the moulds where they will not bedisturbed until the filling is ready. Now take a deep tin panand fill about one third full of either snow or pounded ice,and into this set another pan that will hold at least fourquarts. Into a deep bowl or pail put one pint and a halfof cream (if the cream is thick, take one pint of cream andhalf a pint of milk), whip the cream to a froth, and when thebowl is full, skim the froth into the pan which is setting onthe ice ; keep on doing this until the cream is all froth ; nowwith the spoon draw the froth to one side, and you shall findthat there is some of the cream which has gone back to ^71 178 MISS PARLOA S APPLEDORE COOK BOOIC milk; turn this into the bowl again, and whip as before;when the cream
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Keywords: ., bookcentury1800, bookdecade1880, booksubjectcooking, bookyear1881
