The Canton mail. [volume] (Canton, Miss.) 18??-1882, 1876-06-17
CHOICE RECIPES.
| ICE CREAM IN THE COUNTRY WITHOUT
THE ORDINARY FACILITIES.

Take three pints of milk, four eggs,
well-beaten, three-fourths pound of SUI
gar, and ono tablespoonful of corn starch ;
mix in three-quart tin pail; boil in a
kettle of water till quite thick; add one
pint of sweet cream, and flavor to TASTE
Freeze in common WATERFALL or any
vessel of suitable size, with equal parts
of ice chopped fine and coarse salt. Re-
tate the pail and stir frequently.
49, STRAWBERRY sHoRT-CAKE.
One quart of flour, sifted one tea
spoonful of salt; two teaspoonfuls of
| cream of tartar, piece of butter the size
of large egg; rub it in the -four well !;
dissolve one teaspoonful of soda in la
blespoonful of water, and put the soda
water in two cups of milk; bake in a
quick oven. Take three pints of berries,
press half, and then put the other berries
in save some of the juice and mix some
sugar with it; split the cake, butter 1t,
and lay the mixture between. Peaches
cut up, sugarcd, and mixed with little
cream or milk; or oranges cut up with
sugar and laid between the cake, are also
| very nice.
ROOT BEER.
Take dandelion roots, sarsaparilIa roots,
yellow dock root, burdock root, sassafras
root, and wild cherry bark, black alder
bark, prickly ash bark, and birch bark !;
put one large handful of each kind into
large pct, and pour in one gallon and a
half of water; boil the roots and bark
long enough to get the strength all out;
then strain it and sweeten with molasses.
When cooled to blood warmth add yeast;
let it stand twelve or fourteen hours,
until it fcrments, then strain it off the
yeast and bottle it, or put it into small
cask, and it will be ready for use.
A marble-top. six feet by three, is our
pastry table; though a slab two and q
half feet square answers very we'll. All
pastry should be kept very cool, and for
this reason marble is desirable. Pies,
after being made, should be set for ten
minutes in a refrigerator, and thoroughly
chilled, then into a brick oven, and the
crust will be light and faky and delicious,
if made after either of the following reci-
pes. A few trials, even by the inexpe-
rienced, will prove both easy methods
and bring out, what few know how to
make, good pie-crust.
The first is the genuine French puff
paste, and is too rich for many; the Sec
ond IL often preferred, and can be made
richsor plain, as is desired, by using more
or less butter
- 49,. PUFF PASTE.
Take one pound of siited flour, make
up into a dough, with water only, of a
proper consistency to be we'll kneaded /;
then lay it on one side and work the milk
out of one pound of butter by kneading
it well; then take the dough and cut
across and about half way through each
way, in the form of a cross. The dough
is elastic, and will spread apart where it
is cut; into the center of this lay the
pound OF butter. Fold the dough over
the butter from the four sides and roll
out quite thin. Dust with flour lightly,
then fold over once, roll out again and
dust with -four and roll out till it has
been through this process five times.
Then lay on ice for an hour to chill, or it
is equally good if kept two days. 1t is
now ready for pies, pastries or anything
for which the most delicate pastry crust
is desired. The amount given above
makes five pies. The water used to
make the dough should be ice water, the
hands as cool as possible. Handle the
crust as little as it can be to manage it
well. The pies should 60 from the re-
frigerator direct to the oven, and there
carefully watched and turned around if
necessary to get an even bake.
PUFF PASTE ANOTHER WAY.
Take two quarts of -four, one teaspoon
full of salt, add one cup of butter, and
one cup of lard. With the hands mix
up till well rubbed in and quite smooth,
then pour in ice water, little at time,
and mix with knife until of the proper
consistency to roll out nicely. This is
rich enough for the undercrust of nice
pies. Cover the pie plates and roll out
the remainder of the crust, spread thick
ly with butter, then dust thickly with
-four, roll up like jelly-cake roll, roll
out again and spread as before, three
times altogether, then you have a paste
that would satisfy the most fastidious.
Cut it of, for each pie. and from the end
of the roll, as jelly-cake is cut. Roll
out, cover the pie, chill in the refriger-
ator and it will be preferred by many to
the French puff paste.
PIE PLATES.
Tin plates for pies are far preferable to
any others, as they bake more evenly and
better on the bottom. The great fault
in many otherwise nice pies is. the dough
Of the undercrust is often quite unbaked,
owing to earthen plates or perhaps poor
ovens.
We will give one more recipe that may
be found just the thing for delicate
stomachs:
PLAIN PIE CRUST.
Three cups of flour, one and half of
lard, nearly one and half of water, a
little salt. This makes enough for two
pies. Rub the lard smoothly in the
flour; use ice water; chill and bake. If
half butter is substituted the crust will
be richer and have a richer color.
Il GREAT PAINTING LOST.