The Savannah morning news., 1904-10-02

clans in this matter of pastry and
cake recipes
They have a special recipe for pies
requiring only an undercrust For
each pit allow three heapiug table
spoonfuls of flour, sifted thoroughly.
Rub into 1t a heaping tablespoonful of
butter that is ice cold and a bit salty,
mix with cold Water-just enough to
form n smooth. stiff paste-and roll
out thin. These cooks maintain that
the pastry for each pie should be
made separately, as ii is never SO sue
cessful when mixed in large quanti-
ties.
The richest pie on their list is known
as chess pie, and the recipe given will
fill two crusts. Whip the yolks of
five eggs with one cup of sugar, until
very light, cream thTee-quarters of a
cup of butter and add quickly and
lightly to the whipped yolks and sugar.
Flavor with a half a teaspoonful of
vanilla and divide between two under
Crusts. 1t will rise as light as a
feather. Have ready the whites of five
eggs, beaten to a stiff froth and sweet
en- with pulVerized sugar Spread over
the top and brown quickly. on TAX
ing them from the oven change direct
~ from the pie tin to a china plate.
Lemon Meringue Pie.-This is a
pie which requires care i'm preparation.
Crate the rind of two lemons into
a deep bowl. Add a cup and a half
of white sugar and two heaping table
spOol fuls of unsifted flour or one of
corn starch. Stir these together,
then add the yolks of three beaten
eggs. Beat this thoroughly and add
the juice of two lemons, two cups of
water and a piece of butter the size
of a walnut. Set the bowl into sauce
pan containing boiling water and cook
until it thickens and will drop from
a spoon like cold honey. Remove IT
from the fire, and when 1t is cool pour
it into deep pie tin lined with pastry.
When baked, have ready the whites
beaten stiff with three level table
spoonfuls of pulverized sugar. Spread
this over the top and return to the
oven to set and. color a golden brown.
Caramel Cake.-Two cups of pull
verified sugar. One-half cup of butter.
one cup of milk three cups of flour,
whites of six eggs, three teaspoon
fuls baking powder flavor with vanilla
and bake in layers.
Icing One pound of brown sugar.
cne-half cup of water, fourth cake
of chocolate, butter size of walnut
Boil until it can he rolled between
thumb and finger, forming a soft ball
Spread upon layers and on top of
cake.
Devils Food.-Two cups OF dark
brown sugar one-half cupful Of but
ter, two cupfuls of flour, two eggs,
One-half cup sour milk one small tea
| spoonful soda in one-fourth cake
] chocolate. Pour over this one-half cup
| boiling water and a small pinch salt.
| Flavor with vanilla. Bake In one pan.
Icing: Use two tablespoonfuls of
cream thickened with pulverized sugar.
| Flavor with vanilla. Spread over cake
while warm.
Dolly Warden Cake.-Two cups
sugar, two-thrds cup butter, one cup
sweet milk, three cups flour, three
eggs, three teaspoons baking powder,
one teaspoon lemon extract. Bake
| half the dough in two layers, and
to the other add one tablespoonful
molasses, one cup chopped and seeded
raisins, one-half cup currants. small
! piece CHOPPED citron, and one tea
spoonful each Of cinnamon, cloves
and nutmeg. Bake in two layers and
! put together with alternate layers of
| the white cake and frosting.
Marshmallow Cake Whites of
eighteen eggs, two and one-fourth
! cups powdered sugar, one and one
! half cups flour, two teaspoons cream
! of tartar, one teaspoonful vanilla. Beat
| eggs and cut in the sugar with a
broad knife Sift cream of tartar
with flour. Bake in layers in quick
oven. Do not grease the pans, but
| place paper in bottom.
Icing: Dissolve two small table
spoonfuls of gelatine I'm eight large
| tablespoonfuls of boiling water, add
| one pound confectioner's sugar, and