The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1895-01-12
SELECTED RECIPES.
From the Philadelphia Record.

Lemon Pie.-Line deep tin with
paste. Put this in the oven and bake
very slightly; then fill with the follow
Ing mixture: To the juice and grated
rind of one large lemon add two tea
cups OF boiling water. Let this stand
until cool; then add two and one-half
soda crackers rolled fine, one cup of
granulated sugar, one whole egg and
the yelks of three thoroughly-beaten
together and half teaspoonful of
melted butter. Bake until the custard
seems firm and the crust thoroughly
done. For the frosting use the whites
OF the three eggs; beat them until
stiff, then stir in lightly three table
spoonfuls of granulated sugar. Spread
the frosting over the pie, and set back
in the oven and bake until light
brown.
Almond Orange Cake.-Two pounds
of flour, one and one-half pounds of
coarse powdered sugar, one and one
fourth pounds of ground almonds. one
pound of butter, one-half ounce of am
monia, one pint of yelk of eggs, rinds
and juice of two oranges, orange flavor
ing. Beat the butter and sugar to a
cream add the yelks gradually, and
when light and glossy crush the am
monia to powder and dissolve in
little milk; stir into it the cream. work
in the flour and almonds, then the fla
voring, juice and peel previously graf
ed; spread the batch on a paper-lined
baking tin, and bake in a moderate
oven. While warm spread coating of
orange-colored water icing on the top,
and cut out as required.
Mincemeat-Take two pounds of
stoned and chopped raisins, two pounds
of well-washed and dried currants, two
pounds of finely chopped apples, two
pounds of well-picked and finely minced
suet, one pound of sugar, one-quarter
of pound of grated Naples biscuits
(sponge fingers), two ounces each Of
finely minced candied orange, lemon
and citron peel, one Of grated nutmeg,
small quantity of powdered cloves,
half pint of brandy and cupful OF
port wine; four ounces of blanched and
finely chopped almonds, and the juice
and finely grated peel of lemon are a
great addition. This mincemeat should
be kept some time before using it.
Pumpkin Pe-Cut the pumpkin into
small pieces and stew in half pint of
water; when soft, mash fine through
colander. Set the kettle on the stove
and mash the pumpkin against the
sides of the kettle so that the water
may all drain off and dry away. taking
care not to let the pumpkin burn or
scorch. This process will take nearly
half an hour. For one pie take one egg,
half pint of rich milk, half a cupful
of sugar, a little salt and two teaspoon
fuls of pumpkin; stir well together, and
season with cinnamon, ginger and nut
meg. Bake in under crust.
Green Apple Pie.-Stew well-grown
green apples, mash and strain. To every
pint of the apples add half a teacup
of sugar, teaspoonful of butter and
the beaten whites of two eggs: flavor
with lemon and nutmeg; line pie pans
with puff paste. fill with the apples;
bake very quickly, cover the top with
meringue and set it in the oven one
minute to brown slightly.
Cocoanut Cake-One pound of sugar
half a pound of butter, three-quarters
Of pound of -four the juice and lit
tie of the grated peel of lemon. six
eggs, one cup of sweet cream, in which
half teaspoonful of soda has been
dissolved, and one grated cocoanut.
Add the lemon juice last of all, except
the -four and cocoanut, which must be
added alternately till all is mixed in.
Cranberry Sauce.-Put three pints of
carefully picked over cranberries into a
porcelain-lined or granite kettle, with
one-half pint of water, cover and allow
to stew slowly until tender, then add
one pint of granulated sugar. Allow to
come to a boil and remove from the
fire. If preferred pass through col
ander to remove the skins; pour into
a mould and stand away to cool.