Smiley's cook book and universal household guide; a comprehensive collection of recipes and useful information, pertaining to every department of housekeeping .. . sweeten to taste. Bake in 1 crust, and whencool cover with a meringue, and slighty brown inthe oven. Raisins are dried grapes. There are 2 ways of prepar-ing them. One way is to partially cut throiigh the stalk, and kaisin let the fruit shrink and dry on the vine, by the heat ofthe sun. The other method is to dip them while yet on the vines into a hot solution of alkali, derived from wood ashes, to which oliveoil and salt
Smiley's cook book and universal household guide; a comprehensive collection of recipes and useful information, pertaining to every department of housekeeping .. . sweeten to taste. Bake in 1 crust, and whencool cover with a meringue, and slighty brown inthe oven. Raisins are dried grapes. There are 2 ways of prepar-ing them. One way is to partially cut throiigh the stalk, and kaisin let the fruit shrink and dry on the vine, by the heat ofthe sun. The other method is to dip them while yet on the vines into a hot solution of alkali, derived from wood ashes, to which oliveoil and salt are added. The oil causes them to shrink and wrinkle, and the alkaliremoves the waxy coat which impedes their drying. They are then dried in thesun in hunches, on lines or prepared floors. Muscatels are prepared by the firstmethod, and are sometimes called raisins of the sun. Raisins contain moresugar and less acid than grapes, and are therefore more nutritious, but eaten toexcess they are apt to derange the digestive organs. RHUBARB PIE.—The giant variety with red st^alks is the bestto use. Cut the stalks in half inch pieces; after it is cut pour boil-. PIES 311 ing water over it and let it stand 20 minutes; pour that off and re-peat the process witli boiling water; this extracts much of its oxalicacid and partly cooks it without breaking it in pieces. Mix thesugar with a little corn starch. Bake in 2 crusts. The flavor is im-proved by adding a little orange. A little nutmeg added to rhu-barb pie will improve the flavor and make it taste much like —If a little baking soda is mixed with the fruit (say ^ asaltspoon to each pie) the alkali will neutralize the oxalic acid of therhubarb and much less sugar will be required for sweetening—a factworth kiiowing. RICE PIE.—To 1 cup steamed rice add 3 cups cream; sweetento taste, and flavor with cinnamon; beat the whites of 2 eggs to afroth, then beat all together and put in a deep pie plate, with undercrust only. Ba
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Keywords: ., boo, bookcentury1800, bookdecade1890, booksubjectcbk, bookyear1895
