The Detroit times., 1915-11-30
Some Old Virginia
Recipes
(ssleeted BY otho Marie Hardesty.l
Virginia Apple Pie.

virginia apple Fle'
Sift one pint hour With pinch OF
salt, into a tray. Rub into the -four
one heaping tablespoon lard until
IL feels like coarse meal Mix in
one slightly rounded teaspoon bak
inS powder Use Sufficient whole or
skinned milk 10 make dough stiff
enough Tor biscuits. Hanele as lit
lie as possible Divide In half and
roll thin Line a large pie plate
with one piece. Then pare and slice
very thin. enough good cooking ap-
piles 10 cover the pastry 10 the depth
cf one inch. Pour over the apples
two-thirds cup granulated sugar and
tie grated rind and Juice OF one
small lemon Drop bits OF butter
over the whole. Cover with the 9th
or piece OF pastry. pinch down the
edges. cutting on the uneven parts,
and stick several times With big
work. Bake ina a modate even until
brown. Serve cold
Apple Float.
Pare, slice and stew enough ap-
pies To make about three cups when
finished. Place IN a bowl Beat the
white Of one ess very light with one
cup granulated sugar. and fold into
the apples. Add grated rind and
Juice OF one small lemon. Set aside
In cool place Put two quarts OF
whole milk on the stove ia a sauce
pah Drop into the milk three or
four sticks cinnamon. break and
separate six eggs Beat into the
ynlkS one and UnC-half cups granu~
lated sugar urtil very light Peat
whites until light and stiff. Pour
iocether and mix well When the
milk has come 10 a boil two pairs
of hands will he needed-one pair TO
pour the milk into the eggs in
slow. constant steam. and another
pair 10 stir tie contents Of the bowl
rapidly and continuously 70 prevent
curdlirg When all the milk has
been used. pour the custard back
irto The saucepan and return TO the
stove stir more leisurely. As soon
as II begins 10 boil dp. pour back
into the bowl and stir until partially
cool. Set aside in a cool place. the
cooler the botter. Just before din
uer. pour into a fancy dish. drop the
apples by spoonfuls on top, where
they will float. Serve alone or with
sponge cake This makes pretty
and delicious summer dessert.
Satisfy Fritters.
Scrape and cut in slices one quart
satisfy Boil in salt and water until
perfectly tendsr-about Elk hours.
The water should be boiled out, not
drained of. which detracts from the
fine oyster favor OF the root. Press
through a colander with the little
water that remains and SET aside
Sift into bowl one pint -four with
one teaspoon good baking powder
and half a teaspoon salt. Break two
eggs into plate and beat verJ
light. Pour the eggs into the flour.
adding sufficient sweet milk 10 make
batter that will drop from the
spoon like muffin dough. Drop in
the satisfy. sprinkle with black pep
per ard mix thoroughly. Place in
large pan on the stove one heaping
tablespoon sweet lard When hot.
drcp in the fritters OF the end OF
the spoon. the size preferred. When
brown on one side turn over and
allow 10 Brown on the other side.
Drain from the pan with perforat-
ed iadle and serve hot.
sealIoped Tomatoes.
Pour boiling water over half a
gallon of nice. ripe tomatoes, TO
make the skins slip OF. Remove the
skins and slice one layer into the
bottom OF a baking dish. Sprinkle
with salt. pepper and tablespoon
granulated sugar. Then add layer
of stale bread crumbs half an inch
thick, with some small bits OF butter
dropped about over f. Repeat the
process until The dish is very full.
They will sink down in cooking
Bake until brown and serve hot
Wholesome Cakes for Children.
Sift into a bowl three cups -four.
Into another bowl place one-third
Gun butter and the same quantity OF
nice sweet lard Cream into the
lard and butter one cup granulated
sugar. Break -four eggs. separating
the whites and yolks. Beat until
light. Stir -four and eggs. one spoon
iul at q time, into the creamed but
ter until all are thoroughly mixed.
Measure one rounded teaspoon soda
and stir into one cup dark molasses
until we'll mixed. Pour into the
bowl and stir. Season with one tea
spoon each OF cinnamon and ginger
n the batter becomes too stiff before
the -four has been all beaten In, the
rest can be used after the molasses
is added. When the mixture has
been beaten TO a smooth batter. drop
into mnfin cups. half full, and bake
until very brown In an oven or
enough for biscuit
Cheap and Delightful Soup.
Pare and cut in slices one quart
| Irish potatoes. Place in a kettle
with water enough TO cover well.
/ Bill until tender Drain out the
potatoes and mash them. then re-
turn So the kettle with The water
they were boiled In. Add one quart
whole milk. one-half teaspoon celery
] q