Health in the household; by Dodds Susanna Way

Author:Dodds, Susanna Way. [from old catalog]
Language: eng
Format: epub
Tags: Diet, Cooking
Publisher: St. Louis, S. W. & M. Dodds
Published: 1901-03-25T05:00:00+00:00

pans pretty full; and unless the apples are very juicy, add a trifle of water. Cover with the paste, and bake in a quick oven till the fruit is well done, and the bottom and top crusts nicely browned. Then take out the pies, and slip from the pans to plates ; split each one open with a knife, lay the top crusts on separate plates, and spread half the apple on them. While still hot, sprinkle well with good brown sugar, maple if you have it, and send (on the four plates) to the table. Serve with or without a dressing of cream; they are excellent.

Currant Tart. Take red currants that are about half or two-thirds ripe, strip them from the stems, and fill your pie-pans lined with a good cream paste; sprinkle with sugar, lay on the top crust, and make the edges secure. Then prick well with a fork, and cut a cross-slit in the center; or, what is prettier, ornament with a knife, making "leafy sprays," for the escape of steam. Bake quickly till the crusts are done, then set away to cool.

Kaspberry and Currant Tart.

Pick the ripe currants from the stems, and mix with them an equal quantity of red or black raspberries; then proceed as in the last recipe.

Strawberries, blackberries, huckleberries, and seeded cherries, are made into pies or tarts, the same as currants ; except that the fruits which are not so acid, require less sugar.

Cream Kaspberry Tart.

Scald a cup of milk or cream, and stir into it half a tea-spoonful of corn-starch wet with a little cold milk; boil two minutes, stirring constantly. Then beat a tablespoonful of sugar into the whites of two eggs, and stir them in; cook a minute longer, and remove from the fire to cooL

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