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

Virginia Apple Pie.
Stft one pinL nour With a pinch OF
salt. into tray. Rub into the nour
one heaping tablespoon lard unui
II feels like coarse meal. Mix in
one slightly rounded teaspoon bak-
ing powder. Use sufficient whole or
skinned milk 10 make a dough stin
enough for biscuits. Handle as lit
tie 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-
plies 10 cover the pastry to the depth
Of one inch. Pour over the apples
two-thirds cup granulated sugar and
The grated rind and Juice OF one
small lemon Drop bits OF butter
over the whole. Cover with the 9th
er piece OF pastry, pinch down the
edges. cutting of the uneven parts.
and stick several times with a big
work. Bake IN 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 egg very light with one
cup granulated sugar. and fold into
the apples Add grated rind and
juice Of one small lemon Set aside
In a cool place. Put two quarts OF
whole milk on the stove in sauce
p~.- Drop into the milk three or
fn,r sticks cinnamon. Break and
six eggs. Beat into the
yoiks one and One-half cups granu-
lated sugar urtil very light. Beat
whites until light and stifr. Pour
together and mix Well. When the
milk has come 10 a boil. two pairs
OF hands will be needed-cne pair to
pour the milk into the eggs in
slow. constant steam, and another
pair TO stir tie contents of the bowl
rapidly and continuously To prevent
curdling When all the milk has
been used, pour the custard back
into the saucepan and return 10 the
stove. Stir more leisurely. AS soon
as Il begins 10 boil up. pour back
into the bowl and stir until partially
cool. Set aside in a cool place, the
cooler the better Just before din
ner. pour into q fancy dish. drop the
apples by spoonfuls on top. where
they will float. Serve alone or with
sponge cake This makes a pretty
and delicious summer dessert.
Satisfy FrItters.
Scrape and cut in slices one quart
satisfy. Boil in salt and water until
perfectly tender-about six hours
The water should be boiled out, not
drained of, which detracts from the
fine oyster flavor 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 a plate and beat very
light. Pour the eggs into the -four,
adding sufficient sweet milk 10 make
a batter that viii drop from the
spoon like muffin dough. Drop In
the satisfy. sprinkle with black pep
per and mix thoroughly. Place In a
large pan on the stove one heaping
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 ladle and serve hot.
seaIloped Tomatoes.
Pour boiling water over half
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 a tablespoon
granulated sugar. Then add layer
of stale bread crumbs half an inch
thick. with some small bits OF butter
dropped about over II. Repeat the
process until he dish is very full.
They will sink down In cooking.
Bake until brown and serve hot
Wholesome Cakes for Children.
Sift into bowl three cups -four.
Into another bowl place one-third
cup 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
ful at o time. into the creamed but
ter until all are thoroughly mixed
Measure one rounded teaspoon soda
and stir into one cup dark molasses
until well 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 rnufin 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
Ir'sh potatoes. Place In a kettle
with water enough 10 cover well
BrdI until tender. Drain out the
potatoes and mash them. then re
turn 10 the kettle with the water
they were boiled IN. Add one quart
whole milk. one-half teaspoon celery