RECIPES. 667 



Cream Pie. Boil nearly one pint of new milk. Take two small tablespoonfuls 

 of cornstarch, beaten with a little milk. To this add two eggs. When the milk has 

 boiled, stir this in slowly, with one scant teacup of sugar, one-half cup of butter, and 

 two teaspoonfuls of lemon. Cakes : Three eggs, one cup of white sugar, one and 

 one-half cups of flour, one teaspoonful of baking-powder. Mix it in flour. Three 

 tablespoonfuls of cold water. Bake in two pie-pans in a quick oven. Split the cake 

 while hot, and spread in the cream. 



Strawberry Shortcake. Make good biscuit crust. Bake in two tins of same 

 shape and size. Mix berries with plenty of sugar. Open the shortcake, butter well, 

 and place the berries in layers, alternated with the crust. Have the top layer of 

 berries, and over all put charlotte russe or whipped cream. 



Orange Shortcake. Make a nice shortcake. Spread in layers of sliced oranges, 

 with sugar and a little cream. To be eaten with sweetened cream. 



Open Tarts. The ingredients are ten ounces flour, five ounces butter, one and 

 one-half gills cold water, half a teaspoonful yeast powder, a few teaspoonfuls of pre- 

 serves of any kind, and a pinch of salt. First, weigh out the butter and flour and 

 put them in a bowl, adding a pinch of salt. Mix the butter and flour together lightly, 

 and put in the yeast powder. These must be mixed well together, making a nice 

 dough, with a gill and a half of cold water. Use as little water as possible, the quan- 

 tity of water to be determined by the quality of the flour. A fine grade of flour 

 absorbs the greatest quantity of water. Roll out the dough, and cut it into circular 

 pieces with a cake-cutter. The remainder of the dough is rolled out again, and 

 smaller circular pieces cut out, and with a part of dough that is still left make 

 small, narrow strips. There is still sufficient dough to make a thin covering for a 

 plate or flute-dish. The dish should first be wet with cold water, and the dough 

 lining pressed closely to the edges of the dish. Then put in the centre the jam, and 

 take the white of an egg and wet the edges, after which lay on the narrow strips over 

 the top. Now put on the smaller pieces of dough, and bake them in a quick oven 

 for twenty-five minutes. 



Cranberry Tart. Take cranberries, pick, and wash them in several waters, and 

 put them into a dish with the juice of half a lemon, one-quarter of a pound of moist 

 sugar or pounded loaf-sugar to one quart of cranberries. Cover it with puff paste or 

 short crust, and bake it three-quarters of an hour. If short crust is used, draw it from 

 the oven five minutes before it is done, and ice it. Return it to the oven, and send it 

 to the table cold. 



MISCELLANEOUS DISHES. 



Cream Griddle-Cakes. One pint of thick cream, one teaspoonful of salt, one 

 tablespoonful of sugar, three well-beaten eggs. Make a thin batter of graham flour, 

 and bake oh a griddle. 



Buckwheat Cakes. One quart of buckwheat, one teaspoonful of salt, two table- 

 spoonfuls of good yeast, two tablespoonfuls of molasses. Wet the flour with warm 

 water, and then add the other articles. Keep this warm through the night. If it 

 sours, add half a teaspoonful of soda, in warm water. These cakes have a handsomer 

 brown if wet with milk, -or part milk. 



Buckwheat Cakes, made with Baking-Powder. One quart of buckwheat 

 flour, one-half a teacupful of corn meal, wheat, or graham flour, a little salt, and two 

 tablespoonfuls of syrup; wet these with cold or warm water to a thin batter. Mix 

 four good tablespoonfuls of baking-powder with the flour. If soda and buttermilk 



