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The International Jewish Cook Book



The International Jewish Cook Book

1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering; The Favorite Recipes of America, Austria, Germany, Russia, France, Poland, Roumania, Etc., Etc.

Author: Florence Kreisler Greenbaum


A Project Gutenberg eBook

*PIES AND PASTRY*

 

 

PUFF PASTE OR BLAETTER TEIG

 

To make good puff paste one must have all the ingredients cold. Use a

marble slab if possible and avoid making the paste on a warm, damp day.

It should be made in a cool place as it is necessary to keep the paste

cold during the whole time of preparation. This recipe makes two pies or

four crusts, and requires one-half pound of butter and one-half teaspoon

of salt, one-half pound of flour and one-fourth to one-half cup of

ice-water.

 

Cut off one-third of the butter and put the remaining two-thirds in a

bowl of ice-water. Divide this into four equal parts; pat each into a

thin sheet and set them away on ice. Mix and sift flour and salt; rub

the reserved butter into it and make as stiff as possible with

ice-water. Dust the slab with flour; turn the paste upon it; knead for

one minute, then stand it on ice for five minutes. Roll the cold paste

into a square sheet about one-third of an inch thick; place the cold

batter in the centre and fold the paste over it, first from the sides

and then the ends, keeping the shape square and folding so that the

butter is completely covered and cannot escape through any cracks as it

is rolled. Roll out to one-fourth inch thickness, keeping the square

shape and folding as before, but without butter. Continue rolling and

folding, enclosing a sheet of butter at every alternate folding until

all four sheets are used. Then turn the folded side down and roll in one

direction into a long narrow strip, keeping the edges as straight as

possible. Fold the paste over, making three even layers. Then roll again

and fold as before. Repeat the process until the dough has had six

turns. Cut into the desired shapes and place on the ice for twenty

minutes or longer before putting in the oven.

 

If during the making the paste sticks to the board or pin, remove it

immediately and stand it on the ice until thoroughly chilled. Scrape the

board clean; rub with a dry cloth and dust with fresh flour before

trying again. Use as little flour as possible in rolling, but use enough

to keep the paste dry. Roll with a light, even, long stroke in every

direction, but never work the rolling-pin back and forth as that

movement toughens the paste and breaks the bubbles of air.

 

The baking of puff paste is almost as important as the rolling, and the

oven must be very hot, with the greatest heat at the bottom, so that the

paste will rise before it browns. If the paste should begin to scorch,

open the drafts at once and cool the temperature by placing a pan of

ice-water in the oven.

 

 

FLEISCHIG PIE CRUST

 

For shortening; use drippings and mix with goose, duck or chicken fat.

In the fall and winter, when poultry is plentiful and fat, save all

drippings of poultry fat for pie-crust. If you have neither, use

rendered beef fat.

 

Take one-half cup of shortening, one and one-half cups of flour. Sifted

pastry flour is best. If you have none at hand take two tablespoons of

flour off each cup after sifting; add a pinch of salt. With two knives

cut the fat into the sifted flour until the shortening is in pieces as

small as peas. Then pour in six or eight tablespoons of cold water; in

summer use ice-water; work with the knife until well mixed (never use

the hand). Flour a board or marble slab, roll the dough out thin,

sprinkle with a little flour and put dabs of soft drippings here and

there, fold the dough over and roll out thin again and spread with fat

and sprinkle with flour, repeat this and then roll out not too thin and

line a pie-plate with this dough. Always cut dough for lower crust a

little larger than the upper dough and do not stretch the dough when

lining pie-pan or plate.

 

If fruit is to be used for the filling, brush over top of the dough with

white of egg slightly beaten, or sprinkle with one tablespoon of bread

crumbs to prevent the dough from becoming soggy.

 

Put in the filling, brush over the edge of pastry with cold water, lay

the second round of paste loosely over the filling; press the edges

together lightly, and trim, if needed. Cut several slits in the top

crust or prick it with a fork before putting it in place.

 

Bake from thirty-five to forty-five minutes until crust is a nice brown.

 

A gas stove is more satisfactory for baking pies than a coal stove as

pies require the greatest heat at the bottom.

 

The recipe given above makes two crusts. Bake pies having a cooked

filling in a quick oven and those with an uncooked filling in a

moderate oven. Let pies cool upon plates on which they were made because

slipping them onto cold plates develops moisture which always destroys

the crispness of the lower crust.

 

 

TO MAKE AND BAKE A MERINGUE

 

To beat and bake a meringue have cold, fresh eggs, beat the whites until

frothy; add to each white one level tablespoon of powdered sugar. Beat

until so stiff that it can be cut with a knife. Spread on the pie and

bake with, the oven door open until a rich golden brown. Too much sugar

causes a meringue to liquefy; if not baked long enough the same effect

is produced.

 

 

PIE CRUST (MERBERTEIG)

 

Rub one cup of butter to a cream, add four cups of sifted flour, a pinch

of salt and a tablespoon of brown sugar; work these together until the

flour looks like sand, then take the yolk of an egg, a wine-glass of

brandy, one-half cup of ice-water and work it into the flour lightly. Do

not use the hands; knead with a knife or wooden spoon, knead as little

as possible. If the dough is of the right consistency no flour will be

required when rolling out the dough. If it is necessary to use flour use

as little as possible. Work quickly, handle dough as little as possible

and bake in a hot oven. Follow directions given with Fleischig Pie

Crust. Fat may be substituted for butter in the above recipe.

 

 

PARVE, COOKIE AND PIE DOUGH

 

Sift into a mixing-bowl one and one-half cups of flour and one-half

teaspoon of baking-powder. Make a depression in the centre; into this

pour a generous half cup of oil and an exact half cup of very cold (or

ice) water; add pinch of salt, mix quickly with a fork, divide in two

portions; do not knead, but roll on a well-floured board, spread on

pans, fill and bake at once in a quick oven.

 

No failure is possible if the formula is accurately followed and these

things observed; ingredients cold, no kneading or re-rolling; dough must

not stand, but the whole process must be completed as rapidly as

possible.

 

Do not pinch or crimp the edge of this or any other pie. To do so makes

a hard edge that no one cares to eat. Instead, trim the edges in the

usual way, then place the palms of the hand on opposite sides of the pie

and raise the dough until the edges stand straight up. This prevents

all leakage and the crust is tender to the last morsel.

 

 

TARTLETS

 

Roll puff paste one-eighth of an inch thick; cut it into squares; turn

the points together into the middle and press slightly to make them

stay. Bake until thoroughly done; place a spoonful of jam in the centre

of each; cover the jam with meringue and brown the meringue in a quick

oven.

 

By brushing the top of the paste with beaten egg, diluted with one

teaspoon of water, a glazed appearance may be obtained.

 

 

BANBURY TARTS

 

Cut one cup of seeded muscatel raisins and one cup of nuts in small

pieces, add one cup of sugar, one well-beaten egg, one tablespoon of

water, the juice and grated rind of one lemon. Mix well. Line patty-pans

with pie dough, fill with mixture and bake until crust is brown.

 

 

FRUIT TARTLETS

 

If canned fruit is used, take a large can of any kind of fruit, drain

all the syrup off and put in a saucepan with an equal quantity of sugar.

Cook until it forms a syrup, then pour in the fruit, which has been

stoned (if necessary), and cook until the whole is a syrupy mass.

 

If fresh fruit is used, put on two parts of sugar to one of water and

cook until syrupy, then add the fruit, which has been peeled, sliced and

stoned, and cook until the whole is a thick, syrupy mass.

 

Line the patty cases or plain muffin rings with the puff paste. Put a

spoonful or two of the fruit in each one and bake a nice brown. Peaches,

white cherries, Malaga grapes, huckleberries and apples make nice

tartlets.

 

One large can California fruit fills twelve tartlets.

 

 

APPLE FLADEN (HUNGARIAN)

 

Rub together on a pastry-board one-half pound of sweet butter with one

pound (four cups sifted) of flour, add four tablespoons of powdered

sugar, a little salt, four egg yolks and moisten with one-half cup of

sour cream; cover and set aside in the ice-box for one-half hour. Take

two pounds of sour apples, peel, cut fine, mix with one-half cup of

light-colored raisins, sugar and cinnamon to taste. Cut the dough in two

pieces, roll out one piece and place on greased baking-pan, spread over

this four tablespoons of bread crumbs and the chopped sugared apples,

roll out the other half of dough, place on top and spread with white of

one egg, sprinkle with two tablespoons of powdered almonds. Bake in hot

oven.

 

 

LINSER TART

 

Make a dough of one-half pound each of flour, sugar and almonds that are

grated with peel on, two eggs, a little allspice, a little citron, pinch

of salt. Flavor with brandy. Take a little more than half, roll it out

and line a pie-pan, put strawberry jam on and then cut rest of dough in

strips and cover the same as you would prune pie. Brush these strips

with yolk of egg and bake in moderate oven.

 

 

MACAROON TARTS

 

Line a gem or muffin-pan with rich pie dough; half fill each tart with

any desired preserve, and bake in a quick oven. Beat the whites of three

eggs to a stiff froth and add one-half pound of powdered sugar and stir

about ten minutes or until very light, and gradually one-half pound of

grated almonds. Divide this macaroon paste into equal portions. Roll and

shape into strips, dusting hands with powdered sugar in place of flour.

Place these strips on the baked tarts in parallel rows to cross each

other diagonally. Return to oven and bake in a slow oven about fifteen

minutes. Let remain in pans until almost cold.

 

 

LEMON TART (FLEISCHIG)

 

Make a rich crust and bake in small spring form. Beat three whole eggs

and yolks of three very light with one cup of sugar. Add juice of three

lemons and grated rind of one, and juice of one orange. Put whole on

stove and stir until it comes to a boil. Put on baked crust, spread a

meringue made of the remaining three whites and three tablespoons of

sugar on top, and put in oven to brown. May be used as a filling for

tartlets.

 

 

VIENNA PASTRY FOR KIPFEL

 

Take one-half pound of pot cheese and one-half pound of butter and two

cups of flour sifted four times, add a pinch of salt and work these

ingredients into a dough; make thirty small balls of it and put on a

platter on the ice overnight. In the morning roll each ball separately

into two-inch squares. These squares may be filled with, a teaspoon of

jelly put in the centre and the squares folded over like an envelop; or

fill them with one-half pound of walnuts, ground; one-half cup of sugar

and moisten with a little hot milk. Roll and twist into shape. Brush

with beaten egg and bake in a moderately hot oven.

 

 

CHEESE STRAWS

 

One-half cup of flour, two tablespoons of butter, four tablespoons of

grated cheese, yolk of one egg, dash of cayenne pepper, enough ice-water

to moisten. Mix as little as possible. Roll out about a quarter of an

inch thick and cut into long, narrow strips. Shake a little more cheese

on top and bake in hot oven. This is also an excellent pie crust for one

pie, omitting pepper and cheese.

 

Serve cheese straws with salads.

 

 

LAMPLICH

 

Make a mince-meat by chopping finely eight medium-sized apples, one-half

pound each of raisins, currants and sugar, a little citron peel, two or

three cloves and one teaspoon of powdered cinnamon.

 

Cut some good puff paste into little triangles and fill with the mince,

turning the corners of the paste over it so as to make little puffs.

Place these closely together and on a buttered baking-dish until it is

full. Now mix two tablespoons of melted butter with one teacup of thick

syrup flavored with essence of lemon, and pour it over the puffs. Bake

until done in a rather slow oven.

 

 

MIRLITIOUS

 

Pound and sift six macaroons; add one tablespoon of grated chocolate and

one pint of hot milk. Let stand ten minutes, and then add yolks of three

eggs well beaten, one tablespoon of sugar, one teaspoon of vanilla. Line

patty-tins with puff paste; fill with the mixture and bake twenty

minutes.

 

 

APPLE PIE, No. 1

 

Pare, core and slice four apples. Line a pie-plate with plain pastry.

Sprinkle with bread crumbs. Lay in the apples, sprinkle with one-half

cup of sugar, flavor with cinnamon, nutmeg or lemon juice or two

tablespoons of water if apples are not juicy. Cover with upper crust,

slash and prick and bake in moderate oven until the crust is brown and

the fruit is soft.

 

 

APPLE PIE, No. 2

 

Put in saucepan one-half cup of sugar and one-fourth cup of water, let

it boil a few minutes, then lay in five large apples or six small ones,

which have previously been peeled and quartered; cover with a lid and

steam until tender but not broken. Line pie-plate with rich milchig

pastry, lay on the apples, sprinkle with sugar and cinnamon and bits of

butter drop a few drops of syrup over all and bake.

 

 

INDIVIDUAL APPLE DUMPLINGS

 

Butter six muffin rings and set them on a shallow agate pan which has

been well buttered. Fill the rings with sliced apples. Make a dough of

one and one-half cups of pastry flour sifted several times with one-half

teaspoon of salt and three level teaspoons of baking-powder. Chop into

the dry ingredients one-fourth of a cup of shortening, gradually add

three-fourths of a cup of milk or water. Drop the dough on the apples on

the rings. Let bake about twenty minutes. With a spatula remove each

dumpling from the ring, place on dish with the crust side down. Serve

with cream and sugar, hard sauce or with a fruit sauce.

 

 

WHIPPED CREAM PIE

 

Make a crust as rich as possible and line a deep tin. Bake quickly in a

hot oven and spread it with a layer of jelly or jam. Next whip one cup

of sweet cream until it is thick. Set the cream in a bowl of ice while

whipping. Sweeten slightly and flavor with vanilla, spread this over the

pie and put in a cool place until wanted.

 

 

GRATED APPLE PIE

 

Line a pie-plate with a rich puff paste. Pare and grate four or five

large tart apples into a bowl into which you have stirred the yolks of

two eggs with about half a cup of sugar. Add a few raisins, a few

currants, a few pounded almonds, a pinch of ground cinnamon, and the

grated peel of a lemon. Have no top crust. Bake in a quick oven. In the

meantime, make a meringue of the whites of the eggs by beating them to a

very stiff froth and add about three tablespoons of pulverized sugar.

Spread this over the pie when baked and set back in the oven until

brown. Eat cold.

 

 

APPLE CUSTARD PIE

 

Line your pie-plates with a rich crust. Slice apples thin, half fill

your plates and pour over them a custard made of four eggs and two cups

of milk, sweetened and seasoned to taste.

 

 

CHERRY PIE, No. 1

 

Line a pie-plate with rich paste, sprinkle cornstarch lightly over the

bottom crust and fill with cherries and regulate the quantity of sugar

you scatter over them by their sweetness. Bake with an upper crust,

secure the edges well by pinching firmly together. Eat cold.

 

 

CHERRY PIE, No. 2

 

Pick the stems out of your cherries and put them in an earthen crock,

then set them in the oven until they get hot. Take them out and seed

them. Make tarts with or without tops and sugar to your taste. The

heating of the fruit gives the flavor of the seed, which is very rich,

but the seeding of them while hot is not a delightful job. Made this way

they need no water for juice.

 

 

SNOWBALLS

 

Pare and core nice large baking apples, fill the holes with some

preserves or jam, roil the apples in sugar and cover with a rich pie

crust and bake. When done, cover with a boiled icing and set back in the

oven, leaving both doors open to let the icing dry.

 

 

BLACKBERRY AND CURRANT PIE

 

When ready to make the pie, mix as much fruit in a bowl as required,

sweeten, stirring the sugar through the berries and currants lightly

with a spoon. Dust in a little flour and stir it through the fruit. Cut

one of the pieces of pastry in halves, dust the pastry-board with flour

and roll the lump of pastry out very thin, cover the pie-plate, a big

deep one, with the pastry, trim off the edges with a knife, cutting from

you. Fill the dish with the fruit, dust the surface well with flour.

Roll out the other piece for the top crust, fold it over the rolling

pin, cut a few gashes in it for a steam vent.

 

Carefully put on the top crust, trim it well about the edge of the

pie-plate. Press it closely together with the end of your thumb or with

a pastry knife and stand the pie in a moderate oven and bake till the

surface is a delicate brown. Then remove the pie and let it stand until

it is cool.

 

The top crust may be made lattice fashion by cutting the pastry in

strips, but it will not be as good as between two closed crusts.

 

 

CUSTARD PIE

 

Line the pie-plate with a rich crust. Beat up four eggs light with

one-half cup of sugar, a pinch of salt, one pint of milk and grated

nutmeg or grated lemon peel, and pour in shell and bake in slow oven.

 

 

CREAM PIE

 

First line a pie-plate with puff paste and bake, and then make a cream

of the yolks of four eggs, a little more than a pint of milk, one

tablespoon of cornstarch and four tablespoons of sugar, and flavor with

two teaspoons of vanilla. Pour on crust and bake; beat up the whites

with two tablespoons of powdered sugar and half a teaspoon of cream of

tartar. Spread on top of pie and set back in the oven until baked a

light brown.

 

 

COCOANUT PIE

 

Line a pie-plate with puff paste and fill with the following custard:

Butter size of an egg, creamed with one cup of granulated sugar, one

tablespoon of flour, three-fourths cup of grated cocoanut, one

tablespoon of milk, vanilla, pinch of salt, and the beaten whites of

three eggs.

 

 

COCOANUT LEMON PIE

 

Beat the yolks of six eggs and one cup of sugar until very light,

squeeze in the juice of three lemons and the rind of two of them, stir

well, then add one-half of a cocoanut grated, and lastly add the whites

of six eggs, beaten to a stiff froth. Line a deep pie-plate with rich

pastry, sprinkle a little flour over it, pour in the lemon mixture and

bake. This makes one pie in deep pie-plate.

 

 

LEMON PIE, No. 1

 

Cover the reverse side of a deep pie-plate with a rich puff paste, and

bake a light brown. Remove from the oven until the filling is prepared.

Take a large juicy lemon, grate and peel and squeeze out every drop of

juice. Now take the lemon and put it into a cup of boiling water to

extract every particle of juice. Put the cup of water on to boil with

the lemon juice and grated peel, and a cup of sugar; beat up the yolks

of four eggs very light and add to this gradually the boiling lemon

juice. Return to the kettle and boil. Then wet a teaspoon of cornstarch

with a very little cold water, and add also a teaspoon of butter and

when the boiling mixture has thickened remove from the fire and let it

cool. Beat up the whites of the eggs to a very stiff froth, add half of

the froth to the lemon mixture and reserve the other half for the top of

the pie. Bake the lemon cream in the baked pie-crust. Add a few

tablespoons of powdered sugar and half a teaspoon of cream of tartar to

the remaining beaten whites. If you desire to have the meringue extra

thick, add the whites of one or more eggs. When the pie is baked take

from the oven just long enough to spread the meringue over the top, and

set back for two or three minutes, leaving the oven doors open just the

least bit, so as not to have it brown too quickly.

 

 

LEMON PIE, No. 2

 

Line a deep pie-plate with nice crust, then prepare a filling as

follows: After removing the crust from two slices of bread about two

inches thick, pour over it one cup of boiling water; add one

dessertspoon of butler, and beat until the bread is well soaked and

smooth; then add the juice and rind of one lemon, one cup of sugar, the

yolks of two eggs, well beaten, and a little salt; mix well; fill pie

with mixture and bake in hot oven until firm. Beat white of two eggs to

a stiff froth, add four tablespoons of powdered sugar and spread on top

and brown.

 

 

MOCK MINCE PIE

 

Pare, core, and chop fine eight tart apples. Add one cup of seedless

raisins, one-half cup of currants, one ounce of chopped citron, one-half

teaspoon each of cinnamon, cloves, spice and mace, a tiny bit of salt

and grated nutmeg. Pour over whole one tablespoon of brandy, and juice

and rind of one lemon. Line bottom and sides of plate with crust, fill

in with mixture, and put strips of dough across.

 

 

MINCE PIE

 

Boil two pounds lean, fresh beef. When cold, chop fine. Add one-half

pound chopped suet, shredded very fine, and all gristle removed. Mix in

a bowl two pounds of seeded raisins, two pounds of currants, one-half

pound of citron, chopped very fine. Two tablespoons of cinnamon, two

tablespoons of mace, one grated nutmeg, one tablespoon of cloves,

allspice, and salt. Mix this with meat and suet. Then take two cups of

white wine, two and one-half pounds of brown sugar. Let stand. Chop fine

four apples, and add meat to fruits. Then mix wine with whole, stir

well, and put up in small stone jars. This will keep all winter in a

cool place. Let stand at least two days before using. Line pie-plates

with a rich crust, fill with mince meat mixture, put a rich paste crust

on top, or strips if preferred, prick slightly and bake. Serve warm, not

hot.

 

 

PUMPKIN PIE

 

Press through a sieve one pint of stewed pumpkin, add four eggs and a

scant cup of sugar. Beat yolks and sugar together until very thick and

add one pint of milk to the beaten eggs. Then add the pressed pumpkin,

one-half teaspoon of cinnamon, less than one-half teaspoon of mace and

grated nutmeg. Stir the stiffly-beaten whites in last. Bake in a very

rich crust without cover.

 

 

GRAPE PIE

 

Squeeze out the pulps and put them in one vessel, the skins into

another. Then simmer the pulp a little and press it through a colander

to separate the seeds. Then put the skins and pulps together and they

are ready for the pies.

 

 

HUCKLEBERRY PIE

 

Line a pie-plate with rich pastry. Pick, clean and wash one pint of

huckleberries, drain and lay them thickly on the crust. Sprinkle thickly

with sugar, lightly with cinnamon, and drop bits of butter over the top.

Bake a nice even brown.

 

 

PEACH CREAM TARTS

 

One cup of butter, and a little salt; cut through just enough flour to

thoroughly mix, a cup of ice-water, one whole egg and the yolks of two

eggs mixed with a tablespoon of brown sugar. Add to the flour in which

you have previously sifted two teaspoons of baking-powder. Handle the

dough as little as possible in mixing. Bake in round rings in a hot oven

until a light brown. When baked, sift pulverized sugar over the top and

fill the hollow centre with a compote of peaches. Heap whipped cream or

ice-cream on top of each one, the latter being preferable.

 

 

MOCK CHERRY PIE

 

Cover the bottom of pie-plate with rich crust; reserve enough for upper

crust. For filling use two cups of cranberries, cut in halves; one cup

of raisins, cut in pieces; two cups of sugar, butter the size of walnut.

Dredge with flour, sprinkle with water. Bake thirty minutes in a

moderate oven.

 

 

PEACH CREAM PIE

 

Line a pie-plate with a rich crust and bake, then fill with a layer of

sweetened grated peaches which have had a few pounded peach kernels

added to them. Whip one cup of rich cream, sweeten and flavor and spread

over the peaches. Set in ice-chest until wanted.

 

 

PEACH PIE, No. 1

 

Line a pie-plate with a rich pie-crust, cover thickly with peaches that

have been pared and sliced fine (canned peaches may be used when others

are not to be had), adding; sugar and cover with strips of dough; bake

quickly.

 

 

PEACH PIE, No. 2

 

Pare, stone, and slice the peaches. Line a deep pie-plate with a rich

paste, sprinkle a little flour over the bottom crust and lay in your

fruit, sprinkle sugar liberally over them in proportion to their

sweetness. Add a few peach kernels, pounded fine, to each pie and bake

with crossbars of paste across the top. If you want it extra fine, with

the whites of three eggs to a stiff froth and sweeten with about four

tablespoons of pulverized sugar, adding one-fourth of a teaspoon of

cream tartar, spread over the pie and return to the oven until the

meringue is set. Eat cold.

 

 

PINEAPPLE PIE, No. 1

 

Line your pie-plate with a rich paste, slice pineapples as thin as

possible, sprinkle sugar over them abundantly and put flakes of sugar

here and there. Cover and bake.

 

You may make pineapple pies according to any of the plain apple pie

recipes.

 

 

PINEAPPLE PIE, No. 2

 

Pare and core the pineapple and cut into small slices and sprinkle

abundantly with sugar and set it away in a covered dish to draw enough

juice to stew the pineapple in. Bake two shells on perforated pie-plates

of a rich pie dough. When the pineapple is stewed soft enough to mash,

mash it and set it away to cool. When the crust is baked and cool whip

half a pint of sweet cream and mix with the pineapple and fill in the

baked shell.

 

 

PRUNE AND RAISIN PIE

 

Use one-half pound of prunes, cooked until soft enough to remove the

stones. Mash with a fork and add the juice in which they have been

cooked; one-half cup of raisins, cooked in a little water for a few

minutes until soft; add to the prune mixture with one-half cup of sugar;

a little ground clove or lemon juice improves the flavor. Bake with two

crusts.

 

 

PRUNE PIE

 

Make a rich pie paste. After the paste is rolled out thin and the

pie-plate lined with it, put in a layer of prunes that have been stewed

the day before, with the addition of several slices of lemon and no

sugar.

 

Split the prunes in halves and remove the pits before laying them on the

pie crust.

 

After the first layer is in sprinkle it well with sugar, then pour over

the sugar three or four tablespoons of the prune juice and dust the

surface lightly with flour.

 

Repeat this process till there are three layers, then cut enough of the

paste in strips to cover the top of the fruit with a lattice crust and

bake the pie in a rather quick oven.

 

Few pies can excel this in daintiness of flavor.

 

 

PLUM PIE

 

Select large purple plums, about fifteen plums for a good-sized pie; cut

them in halves, remove the kernels and dip each half in flour. Line your

pie-tin with a rich paste and lay in the plums, close together, and

sprinkle thickly with a whole cup of sugar. Lay strips of paste across

the top, into bars, also a strip around the rim, and press all around

the edge with a pointed knife or fork, which will make a fancy border.

Sift powdered sugar on top. Damson pie is made in the same way. Eat

cold.

 

 

RHUBARB PIE

 

Make a very rich crust, and over the bottom layer sprinkle a large

tablespoon of sugar and a good teaspoon of flour. Fill half-full of

rhubarb that has been cut up, scatter in one-fourth cup of strawberries

or raspberries, sprinkle with more sugar and flour, and then proceed as

before. Over the top dot bits of butter and another dusting of flour.

Use a good cup of sugar to a pie. Pinch the crusts together well after

wetting them, to prevent the juice, which should be so thick that it

does not soak through the lower crust at all, from cooking out.

 

 

STRAWBERRY PIE

 

Make a rich fleischig pie-crust and bake on the reverse side of pie-pan.

Pick a quart of berries, wash and drain, then sugar. Take the yolks of

four eggs beaten well with one-half cup of sugar and stir the beaten

whites gently into this mixture. Pour over strawberries. Put in

pie-crust and bake until brown. This mixture with most all fruit pies

will be found delicious.

 

 

SWEET POTATO PIE

 

Measure one cup of mashed, boiled sweet potatoes. Thin with one pint of

sweet milk. Beat three whole eggs very light with one-half cup of sugar.

Mix with sweet potatoes. Season with one-quarter of a nutmeg grated, one

teaspoon of cinnamon, and one-half teaspoon of lemon extract. Line

pie-plate with crust, fill with mixture, and bake in quick oven.

 

 

VINEGAR PIE

 

Line a pie-plate with a rich crust and fill with the following mixture:

One cup of vinegar, two of water and two cups of sugar, boil; add a lump

of butter and enough cornstarch to thicken; flavor with lemon essence

and put in a shell and bake.

 

 

MOHNTORTE

 

Line a form with a rich puff paste, fill with half a pound of white mohn

(poppy seed) which has been previously soaked in milk and then ground.

Add a quarter of a pound of sugar and the yolks of six eggs; stir all

together in one direction until quite thick. Then stir the beaten

whites, to which add two ounces of sifted flour and a quarter of a pound

of melted butter. Fill and bake. When done, frost either with vanilla or

rose frosting.

 

 

RAISIN PIE

 

Line pie pan with rounds of rich pastry, fill with same mixture as for

"Banbury Tarts"; cover with a round of pastry and bake a light brown.

 

 

RAISIN AND RHUBARB PIE

 

Chop one cup of rhubarb and one cup of raisins together, add two

tablespoons of melted butter or chicken fat, grated rind and juice of

one lemon, one cup of sugar, one well beaten egg, one-quarter cup of

bread or cracker crumbs, one-half teaspoon of salt; mix all ingredients

thoroughly. Bake between two rounds of pastry. Canned rhubarb may be

used.



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