Dining room notes: by [Gordon Emma E.] [from old catalog]

Author:[Gordon, Emma E.] [from old catalog]
Language: eng
Format: epub, pdf
Tags: Cookery, American, cbk
Publisher: Brattleboro, Vt. [F. E. Housh, printer]
Published: 1885-03-25T05:00:00+00:00

rounding full of flour. When the milk in the saucepan is scalding hot, pour in the paste, and stir till smooth. Ten minutes will cook the flour sufliciently. Remove from the fire, and while it cools, beat two eggs to a froth, add to the thickened milk, stir in half a cup of sugar, one-fourth teaspoonful of salt, and half a cup of cocoanut. Pour into a deep pie plate lined with a rich crust and bake.

Chocolate Pie. —This is made like the above, omittinor the cocoanut and the whites of the eo-o-s. Add one square of Baker's chocolate, melted in a cup placed in hot water, to the custard, and flavor with a teaspoonful of vanilla. When baked frost with the whites of the eggs,—beaten to a stiff' froth,—and three tablespoonfuls of sugar. Brown slightly in a quick oven.

Blueberry, blackberry, and other berry pies require a tablespoonful of flour to each^'quart of berries. The berries should be put—not more than a quart at a time, in a colander and dipped two or three times in a large pan full of cold water. This removes dust and freshens them very much. Drain, dust the flour over them and fill into j^ie plates'lined with a nice crust. Blueberry and blackberry pies are improved by adding a very little spice. Three or four table-spoonfuls of sugar are sufficient for most berry pies. Cover with a top crust and bake until well done in a moderate oven. Whortleberry pies are also better with a little spice; strawberry or raspberry pies do not need it. Berry pies are best cold, although they should not be kept more than one day before serving, -as no pies save mince, improve with age.

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