Lowney's Cook Book / Illustrated in Colors

Chocolate Bread Pudding

• ¾ cup bread crumbs
  2 cups scalded milk
  3 squares Lowney’s Premium Chocolate melted
  2 eggs
  ¼ teaspoon salt
  ½ teaspoon vanilla
  ¼ cup cold milk
  ¾ cup sugar

Mix all ingredients in the order given. Pour into a buttered baking dish, set into a pan of hot water, and bake one hour in a moderate oven; stir twice during the baking to keep chocolate from rising to the top.

Chocolate Raisin Pudding

• 1½ cups fine cracker crumbs
  2½ cups milk
  ⅓ cup molasses
  ¼ teaspoon salt
  1 egg
  1 cup seeded raisins
  ½ cup cocoa, or
  2 squares Lowney’s Premium Chocolate melted

Soak cracker crumbs in milk, add remaining ingredients, turn into a buttered pudding dish, and steam four hours. Serve either hot or cold with Cream Sauce.

Chocolate Balls

• ⅓ cup butter
  1 cup sugar
  ½ cup milk
  2 squares Lowney’s Premium Chocolate grated
  2¼ cups flour
  3 teaspoons baking powder
  4 egg whites
  ¼ teaspoon salt

Cream butter; add chocolate and sugar, flour in which baking powder and salt have been sifted, and milk; beat well, cut and fold in beaten whites of eggs. Pour into individual molds or popover cups and steam forty minutes. Serve with Chocolate Sauce.

Chocolate Nut Pudding

• 1 cup soft bread crumbs
  2 cups scalded milk
  1 cup chopped nuts
  ½ teaspoon salt
  2 egg yolks
  ¾ cup sugar
  juice and grated rind of 1 lemon
  2 egg whites beaten until stiff
  2 squares Lowney’s Premium Chocolate melted

Mix first seven ingredients; when well blended, cut and fold in the whites of eggs; pour into individual molds, and bake twenty to thirty minutes. Serve hot with Cream or Fruit Sauce. See colored illustration, Plate V, opposite p. 226.

Chocolate and Rice Pudding

• 4 tablespoons rice
  2 cups milk
  1 teaspoon salt
  2 tablespoons butter
  1 teaspoon vanilla
  ½ cup beaten cream
  ½ cup sugar
  ¼ cup Lowney’s Always Ready Chocolate Powder, or
  2 squares Lowney’s Premium Chocolate
  ¾ cup seeded raisins
  2 egg whites

Soak rice in milk one half hour; add salt and cook in double boiler until rice is tender. Mix butter, sugar, chocolate, raisins and vanilla; add cooked rice, cream and beaten whites. Fill buttered baking dish, cover with a meringue, brown in a moderate oven, and serve either hot or cold.

Milk may be substituted for the beaten cream if a less rich pudding is desired. See colored illustration, Plate VI, opposite p. 226.

Cocoa Fruit Pudding

• ½ cup Lowney’s Cocoa
  ⅔ cup beef suet
  1 cup figs finely chopped
  2¼ cups soft bread crumbs
  1 cup brown sugar
  2 eggs
  ⅓ cup milk
  ½ teaspoon salt

Chop suet, figs and bread crumbs in meat chopper. Add remaining ingredients, and steam three hours. Serve with Hot Chocolate Sauce, or cream sweetened and flavored. See colored illustration, Plate VII, opposite p. 227.

Steamed Chocolate Nut Pudding

• 2 tablespoons sugar
  ½ cup flour
  4 tablespoons Lowney’s Premium Chocolate grated
  ½ cup milk
  5 egg yolks
  ½ cup sugar
  1 cup finely chopped nuts
  5 egg whites
  1 tablespoon butter
  ¼ teaspoon salt

Mix first five ingredients and boil two minutes. Beat yolks of eggs until lemon-colored and thick; add sugar, beat five minutes; add nuts, then add to chocolate mixture. When well blended, cut and fold in the whites of eggs beaten until stiff. Pour into buttered mold and steam one and one half hours. Remove from mold and serve with Hard Sauce.

Steamed Chocolate Pudding

• 2 tablespoons butter
  ¼ cup flour
  ¼ cup Lowney’s Always Ready Chocolate Powder
  ¼ teaspoon salt
  ½ cup milk
  5 egg yolks
  ¾ cup sugar
  ½ cup finely chopped almonds
  5 egg whites

Melt butter; add flour, chocolate, salt and milk; cook five minutes. Beat egg yolks until lemon-colored and thick; add sugar and almonds; when well blended, add chocolate mixture, and cut and fold in the beaten whites. Pour into a buttered mold, and steam one hour. Serve immediately with sugar and cream.

Baked Apple Dumpling

• 2 cups flour
  2 tablespoons lard
  2 tablespoons butter
  ½ teaspoon baking powder
  1 teaspoon salt
  ¼ cup sugar
  ¼ cup water
  8 apples cored
  cinnamon and nutmeg

Sift flour, baking powder and salt; work in lard and butter; when well mixed, add water. Cut paste in eight rounds, place apple in center of round, fill cavity with sugar and flavoring. Draw paste around apple; place in baking pan rough side down. Bake forty-five minutes. Serve with Lemon or Molasses Sauce.

Apple Sponge

• ¼ cup sugar
  ¼ cup milk
  2 eggs
  1 cup flour
  2 teaspoons baking powder
  5 sliced apples
  ½ teaspoon salt

Beat eggs; add sugar, flour in which baking powder has been sifted, and milk. Beat well; add apples; pour into buttered baking dish and bake in a moderate oven one hour. Serve with Italian Sauce.

Baked Apples No. 1.

Remove the core from eight apples of uniform size. Place in baking dish, add one fourth cup water, and baste frequently, during baking, with sugar and water.

Baked Apples No. 2

Core eight apples, arrange in baking dish, fill cavities with butter and sugar, bake until tender, basting with sugar and water. When done, arrange in serving dish; sprinkle with granulated sugar.

Apple Flame

• 8 apples
  2 cups sugar
  1 cup water
  raspberry jam
  rum or brandy
  1 cup beaten cream

Pare and core the apples; boil sugar and water together ten minutes; arrange apples in buttered baking dish two inches apart; add sirup; cover and bake until apples are tender. Be careful to preserve shape of apples.

Remove from dish; boil sirup until thick; fill cavities with jam, pour sirup around them, and just before sending to table pour over them brandy or rum. Light and serve.

Apple Flamingo

• 8 apples (red)
  2 cups sugar
  1 cup water
  1 cup cream
  2 tablespoons lemon juice
  2 tablespoons orange juice
  grated rind one half lemon
  grated rind one half orange

Wipe apples; arrange in baking dish; add sugar and water, and cook until tender, turning so that all sides may be evenly cooked. Be sure and preserve the shape.

Remove skin in a way to leave bright coloring on the apple.

Boil sirup until thick, add fruit juice and rind, pour around apples, and garnish with beaten cream.

Apple Soufflé

• 3 cups quartered apples
  2 tablespoons butter
  ¾ cup sugar
  3 egg yolks
  6 egg whites
  nutmeg and lemon juice

Steam apples; add butter, sugar, yolks of eggs and flavoring. Cool, cut and fold in beaten whites, turn into buttered pudding dish, and bake forty-five minutes in a moderate oven. Serve with sugar and cream.

Scalloped Apple

Mix and sift dry ingredients except sugar. Add milk. Fill a buttered pudding dish with apples, add sugar, water, lemon rind, cover with flour mixture, and steam one and one half hours. Serve with Lemon Sauce.

Apple Nests

• 8 apples
  2 tablespoons flour
  1 teaspoon salt
  2 cups milk
  3 egg yolks
  3 egg whites

Arrange cored and pared apples in a buttered baking dish. Mix sugar, flour, milk; add yolks of eggs; when well blended, the well-beaten whites. Pour this mixture over apples and bake in a moderate oven until apples are tender.

Brown Betty

Prepare the same as Scalloped Apple, adding one half teaspoon cloves, one half teaspoon allspice, one half cup molasses, and one cup raisins seeded and chopped. Bake in slow oven one hour.

Apple Charlotte

• 8 slices of bread
  ½ cup butter
  6 apples
  1 cup sugar
  1 tablespoon lemon juice
  ¼ cup chopped almonds
  1 tablespoon butter

Dip bread in melted butter; butter mold; cut bread into strips an inch wide and the height of the mold. Line bottom and sides of mold with bread. Pare and cut up apples; add sugar, water and lemon juice; cook until apples are soft. Add chopped almonds, one tablespoon butter; pour into lined mold, cover with slices of buttered bread, and bake thirty minutes. Serve with Lemon Sauce or Hard Sauce.

Apples on a Bed of Rice

• 1 cup cooked rice
  8 apples
  2 cups sugar
  1 cup water
  2 tablespoons lemon juice
  strawberry jam

Press rice into charlotte russe mold; reheat in steamer. Pare and core apples; cook in sirup made of sugar and water until tender. Remove apples; boil sirup until thick; unmold rice; arrange apples around rice, fill cavities in apples with jam, and pour sauce around them.

Oranges on a Bed of Rice

Prepare in the same way as Apples on a Bed of Rice, except quarter oranges and omit jam.

Apple Batter Pudding

Mix sugar, salt, flour, eggs and milk. When smooth, add apples; pour into buttered baking dish, and bake in a moderate oven one hour. Serve immediately with Wine Sauce.

Peach Batter Pudding

Follow the rule for making Apple Batter Pudding, substituting peaches for the apples.

College Pudding

• ½ cup butter
  1½ cups sugar
  4 eggs
  ½ cup strained Apple Sauce
  ¼ teaspoon salt
  rind and juice of one lemon

Mix ingredients in order given. Line a pudding dish with Plain Paste, fill with apple mixture, and bake forty-five minutes in a moderate oven. Serve with butter and sugar.

Apple Indian

• 2 cups quartered apples
  ½ cup molasses
  ½ cup brown sugar
  4 cups milk
  ¼ cup Indian meal
  2 tablespoons butter
  1 teaspoon salt
  cinnamon and nutmeg

Scald milk; pour on to Indian meal; add remaining ingredients; pour into buttered baking dish, and cook in slow oven four hours, keeping dish covered until the last hour, stirring occasionally.

Stewed Apples

Pare and core eight apples. Arrange in baking dish; fill cavities with Apple Jelly and chopped raisins. Cook until tender, basting with hot water, sugar and lemon juice. Ten minutes before removing from oven, spear all over with slivers of blanched almonds.

Vanilla Soufflé

• ¼ cup butter
  ⅓ cup flour
  1 cup milk
  4 eggs
  ½ cup sugar
  1 teaspoon vanilla
  ¼ teaspoon salt

Make a white sauce with flour, butter, salt and milk. Beat yolks of eggs; add sugar and white sauce. Cut and fold in the well-beaten whites. Bake in individual ramekin dishes in a moderate oven, twenty to thirty minutes. Serve immediately with Orange or Sherry Sauce.

Orange Soufflé

• 3 egg yolks
  3 egg whites
  3 tablespoons powdered sugar
  rind of one half orange
  1 tablespoon orange juice
  ½ tablespoon lemon juice
  ¼ teaspoon salt

Beat yolks until lemon-colored and thick. Add sugar, fruit juice and rind. Carefully fold in beaten whites. Pour into buttered dish, and bake fifteen to twenty minutes in moderate oven. Serve with Strawberry Sauce.

Bread Pudding

Soak bread in milk; add beaten eggs and remaining ingredients. Bake one hour. Serve with hard sauce.

Bread Queen

Use rule for Bread Pudding, using whites of four eggs for meringue, and the yolks in the pudding instead of the three eggs. Before spreading on meringue, cover pudding with a layer of jam. Brown meringue slightly in the oven, and serve pudding hot or cold with cream.

Cracker Queen

Substitute one and one half cups cracker crumbs for bread crumbs in Bread Pudding, and add one cup seeded raisins cut in small pieces. Bake the same as Bread Pudding.

Buttered Bread Pudding

Butter twelve slices of bread; arrange in baking dish. Cover with four cups milk, four slightly beaten eggs, three fourths cup sugar, one half teaspoon salt, and the grated rind and juice of one lemon. Bake one and one half hours in slow oven. Serve with Hard Sauce.

Cocoanut Pudding

Use rule for Buttered Bread Pudding, sprinkle each bread layer with shredded cocoanut and chopped and seeded raisins. Serve with hard sauce.

Steamed Blueberry Dumpling

Prepare in the same way as Steamed Blueberry Dumpling, using four cups of raspberries instead of blueberries.

Blackberry Dumpling

Substitute blackberries for blueberries, and proceed as for Steamed Blueberry Dumpling.

Cherry Duff

Substitute two quarts cherries, in rule for making Blueberry Dumpling.

Peach Duff

Use rule for Blueberry Dumpling, substituting one quart peaches for blueberries.

Fruit Snowballs

Use receipt for making Snow Puffs. When done, sprinkle with powdered sugar and garnish with Cherry Sauce.

Steamed Rice Pudding

• 1 cup rice
  1½ teaspoons salt
  8 cups cold water

Cook in steamer until water is absorbed and each kernel is separated. The time depends upon the age of the rice.

Caramel Rice Pudding

• 1 cup rice
  6 cups milk
  1 teaspoon salt
  2 eggs
  1 cup sugar
  grated rind of one half orange

Cook rice in milk, in double boiler, two hours; then add salt, eggs slightly beaten, and orange rind. Caramelize the sugar. When a golden brown liquid, pour into a hot pudding mold, coating the whole inner surface. Add rice mixture, cover and cook in oven in a pan of water twenty minutes. Remove from oven, let stand five minutes, turn on serving dish, and serve with Soft Custard.

Snow Puffs

Cream butter; add sugar, flour, baking powder and salt alternately with milk. Beat well; add the stiffly beaten whites; steam forty-five minutes in buttered popover cups. Serve with Strawberry Sauce.

Blueberry Puffs

Use rule for Snow Puffs and serve surrounded by a sauce made by cooking two cups blueberries and one cup sugar together twenty minutes.

Cottage Pudding

Cream butter and sugar together; add yolks of eggs beaten until thick, flour in which baking powder and salt have been sifted, alternately with milk; beat well and add the well-beaten whites. Pour into a well-buttered pudding dish. Bake forty-five minutes. Serve with Lemon, Vanilla, or Wine Sauce.

Steamed Cottage Pudding

Prepare the same as Cottage Pudding. Pour into buttered mold; steam one and one half hours. Serve with Lemon or Strawberry Sauce.

Indian Pudding, Steamed

• 1 cup corn meal
  ⅓ cup sour milk
  ½ cup molasses
  ⅓ cup chopped suet
  1 teaspoon salt
  1 teaspoon soda
  few grains ginger

Mix soda with sour milk, add other ingredients, pour into buttered mold, and steam four hours. Serve with Molasses Sauce.

Baked Indian Pudding

• 6 cups milk
  ¼ cup corn meal
  ¼ cup molasses
  1 tablespoon butter
  ½ teaspoon salt
  few grains ginger

Scald one pint of milk with corn meal and cook twenty minutes; add remaining milk and rest of ingredients. Pour into deep earthen dish and bake, set in a pan of hot water, in a slow oven, four hours. The afternoon fire is the one best suited for cooking this pudding.

Indian Rice Pudding

To Indian Rice Pudding, add two cups pared and quartered apples.

Indian Tapioca Pudding

• ½ cup pearl tapioca
  6 cups scalded milk
  ¼ cup Indian meal
  1 cup molasses
  ¼ cup butter
  2 teaspoons salt
  2 cups cold milk

Soak tapioca in cold water over night. Cook Indian meal and scalded milk in double boiler twenty minutes; add tapioca, molasses, butter, salt. Pour into buttered baking dish; cook two hours in slow oven.

At the end of the first hour, add the cold milk. Serve hot with butter or cream.

Rice Pudding

Christmas Plum Pudding

Beat egg; add liquids, flour in which soda has been sifted, fruit, spices and melted butter. Pour into buttered baking powder tins and steam four hours. Serve with Brown Sugar Sauce.

Steamed Fig Pudding

Cover bread crumbs with milk. Chop figs and suet together, add other ingredients, pour in buttered melon mold and steam from three and one half to four hours. Serve with Stirling Sauce.

Date Pudding

Use rule for Fig Pudding, adding one cup each chopped dates and shredded almonds, and omit figs.

Roly Poly Pudding

Roll pastry or a baking-powder biscuit dough very thin, about one eighth of an inch in thickness, spread with jam, blackberry, black currant, or raspberry. Roll like a jelly roll, press, and close the ends as tight as possible. Tie in a floured cloth, and cook in boiling water two hours, or steam in steamer one hour. Remove from cloth and serve on hot platter with Foamy Sauce.

Cream Croquettes

• 2 cups milk scalded
  4 tablespoons cornstarch
  ¼ cup cold milk
  ¾ cup sugar
  2 eggs
  ½ cup chopped almonds
  1 teaspoon vanilla

Mix cornstarch and cold milk, add hot milk, and cook in double boiler until mixture thickens. Add eggs well beaten, sugar, almonds and vanilla. Cook two minutes. Pour into shallow pan; chill; cut into squares or rounds; dip in crumbs, egg and crumbs, fry in hot fat. Drain on brown paper, roll in powdered sugar, and serve. Serve with Lemon Sauce.

English Pudding

• ½ cup butter
  1 cup seeded raisins
  1 cup molasses
  ¾ cup milk
  1 teaspoon salt
  1 teaspoon soda
  ½ teaspoon cloves
  ½ teaspoon cinnamon
  ½ teaspoon mace
  3-¾ cups flour

Cream butter; add remaining ingredients; pour into buttered mold; steam four hours. Serve with Brandy Sauce or Foamy Sauce.

PUDDING SAUCES

Apricot Sauce

• ½ cup apricot jam, or
  1 cup apricot juice
  ½ cup sugar
  ½ cup water
  1 teaspoon cornstarch
  1 tablespoon lemon juice
  few grains salt

Boil all ingredients ten minutes.

Apple Sauce

Creamy Sauce

Cream Sauce

Cream Brandy Sauce

Cream Sherry Sauce

Caramel Sauce

Cherry Sauce

• 1½ cups cherries
  1 cup claret
  ½ cup sugar
  ½ glass Currant Jelly
  juice and rind of ½ lemon
  1 inch stick cinnamon

Remove stones from cherries and cook all ingredients together until sirupy. Strain and serve.

Claret Sauce

Coffee Sauce

Currant Jelly Sauce

Custard Sauce

Foamy Sauce No. 1

Fruit Sauce No. 1

Hard Sauce No. 1

Stirling Sauce

Kirsch Sauce

Use rule for Stirling Sauce, substituting one fourth cup kirsch for wine.

Lemon Sauce

Maple Sauce

Orange Sauce No. 1

Make the same as Lemon Sauce, substituting the juice and rind of two oranges for lemon.

Rum Sauce

Mix sugar, yolks of eggs and rum, then the stiffly beaten whites. Cook until thick; add the beaten cream. Chill and serve.

Sabayon Sauce No. 1

• 4 egg yolks
  ¼ cup wine
  4 tablespoons powdered sugar
  1 tablespoon lemon juice

Mix all ingredients and, just before serving, cook over hot water until it begins to thicken.

Sabayon Sauce No. 2

• 1 whole egg
  2 egg yolks
  ½ cup sugar
  ½ cup sherry
  1 tablespoon lemon juice

Mix all ingredients and cook over hot water, stirring constantly until mixture thickens.

Strawberry Sauce

Vanilla Sauce

Brown Sugar Sauce

Italian Sauce

Chocolate Sauce

Cook all the ingredients except vanilla twelve minutes; add vanilla, and serve hot. This sauce is especially good served with Vanilla Ice Cream, but is good with any gelatine dessert.

Orange Chocolate Sauce

• 4 tablespoons Lowney’s Premium Chocolate grated
  3 tablespoons butter
  3 egg yolks
  4 tablespoons sugar
  ¼ cup rich milk
  ⅓ cup orange juice
  grated rind of 1 orange

Melt chocolate in top of double boiler; add butter, stir until well mixed; add egg yolks, one at a time, sugar, and milk. Cook until thickened, add orange juice and rind, and serve at once.

Chocolate Cream Sauce

Melt chocolate; add sugar and boiling water; cook until glossy. Cool. Beat cream until stiff; add chocolate mixture gradually; cut and fold in beaten white. Flavor and serve. One half cup Lowney’s Cocoa may be substituted for the chocolate.

PASTRY

Chopped Paste

Sift salt and flour; add lard and butter when thoroughly chilled. Chop until like meal; add cold water to make a stiff dough. Chill; roll on a floured cloth or molding board into a rectangular shape; fold ends towards center, double, turn halfway round, and roll again.

This paste is a superior one. Chill before rolling for pies.

Plain Paste

Use same rule as for Chopped Paste. Chop lard into sifted flour; when thoroughly mixed, add salt and water to form dough. Chill; roll in rectangular piece; place butter which has previously been shaped, flattened, and chilled on middle of one side of paste; fold over other side, press edges together, and fold one end under and one end over butter, making six layers. Roll again into rectangle; fold in same way, and so continue three times. If butter begins to soften, roll paste in cheese cloth and place on ice until hard enough to roll easily. Be careful not to wet the cheese cloth.

Puff Paste

Shape and flatten butter into a round cake. Chill. Sift flour several times; add cold water to form a dough a little stiffer than for baking powder biscuit. Chill. Place butter in same way as directed in Plain Paste and roll paste seven times. Chill if necessary between each rolling.

Apple Pie No. 1

Use either Puff or Plain Paste. For filling for a medium-sized pie tin, use three cups pared and sliced apples, one half cup sugar, one eighth teaspoon salt, one tablespoon butter, one fourth teaspoon cinnamon, one tablespoon lemon juice, and grated rind of one half lemon.

Apple Pie No. 2

Use either Puff or Plain Paste. For filling use rule for Apple Sauce, and season to taste.

Blueberry Pie

Line a deep perforated tin with Plain or Chopped Paste; brush with water or white of egg. Fill with floured blueberries; add sugar, butter, salt and vinegar. Allow one cup of sugar to three cups of berries, one tablespoon butter, one eighth teaspoon salt, and one half teaspoon vinegar. Cover with crust and bake.

Blackberry Pie

Use rule for Blueberry Pie, omitting flour and vinegar.

Cranberry Pie

Use Plain or Chopped Paste. Fill with two cups cranberries, one and one half cups sugar, one quarter cup water, and one tablespoon butter. Cover with upper crust or a lattice of paste strips; or bake without any upper crust. Decorate when done with pastry baked in fancy shapes.

Cranberry Pie No. 2

Use Plain Paste. For filling, mix one and one quarter cups chopped cranberries, one half cup chopped raisins, one cup sugar, one quarter cup water, and one tablespoon butter.

This is sometimes called Mock Cherry Pie.

Currant Pie

Use Plain Paste. For filling, mix two cups cleaned, fresh currants, two cups sugar, two tablespoons flour, two eggs, and one eighth teaspoon salt.

Bake with two crusts; or omit upper crust and cover with meringue when cooked.

Custard Pie

Use Plain or Chopped Paste. For filling, mix three eggs, one fourth cup sugar, one eighth teaspoon salt, one eighth teaspoon nutmeg, and two cups milk. Bake in slow oven.

Citron Pie

Use Plain or Chopped Paste. For filling, mix two cups seeded raisins chopped, two cups citron chopped, one and one half cups sugar, grated rind of one lemon, four tablespoons lemon juice, one eighth teaspoon salt.

Cocoanut Pie

Line a plate with Plain Paste; fill with following mixture: two cups milk, three egg yolks, one half cup sugar, two tablespoons cornstarch, one cup grated cocoanut, one fourth teaspoon salt, grated rind and juice of one lemon, and one tablespoon butter.

Date Pie

Use Plain Paste. Add one and one half cups of dates, which have been cooked in boiling water until tender and pressed through a sieve, to Custard Pie filling.

Lemon Pie No. 1

Use Plain Paste. For filling, mix two tablespoons cornstarch, one cup sugar, and one half cup boiling water, boil five minutes, add one tablespoon butter, juice and rind of one lemon, and two eggs well beaten.

Lemon Pie No. 2

Use Plain Paste. For filling, mix one cup sugar, yolks of four eggs, one eighth teaspoon salt, one cup milk, grated rind and juice of one lemon, and the whites of four eggs beaten until stiff. Cover with meringue when done.

Mince Pie

Use Plain Paste for under crust, fill with mince-meat, cover with Puff Paste.

Peach Pie

Use Plain or Chopped Paste. For filling use two cups peaches, cut into eighths, one cup sugar, one tablespoon butter, one eighth teaspoon salt, and two tablespoons water.

Plum Pie

Use Plain or Chopped Paste. Remove stones from two cups plums; add one half cup sugar; dredge with flour; add two tablespoons lemon juice and one tablespoon butter.

Prune Pie

Substitute prunes for plums and follow rule for Plum Pie.

Pumpkin Pie

Line pie plate with Plain Paste. For filling, mix one and one half cups stewed and strained pumpkin, one and one half cups milk, one egg, three fourths cup brown sugar, one tablespoon butter, one half teaspoon each of salt and ginger, and one teaspoon cinnamon.

Chocolate Cream Pie

Melt two squares Lowney’s Chocolate or one half cup Lowney’s Cocoa, add sugar, cornstarch, egg yolks, salt and milk. Cook in double boiler till thick, stirring constantly; flavor with vanilla. Pour into a baked pie crust shell, cover with a meringue made by beating egg whites till stiff and adding two tablespoons sugar; brown in oven and serve cold. See colored illustration, Plate VIII, opposite p. 227.

Rhubarb Pie

Use Plain Paste. For filling, mix two cups rhubarb cut in inch pieces, one cup sugar, two tablespoons each of butter and flour, one egg, one eighth teaspoon salt, and one teaspoon lemon juice.

Squash Pie

Use Chopped Paste. For filling, mix one cup stewed and strained squash, one half cup sugar, one half teaspoon salt, two eggs, one half teaspoon cinnamon, one fourth teaspoon nutmeg, and one half cup milk.

A very good pie may be made by using one and one half cups of the squash left from dinner, sweetening and seasoning it without adding eggs.

Mince Pie Filling

• 3 lbs. lean beef finely chopped
  2 lbs. suet finely chopped
  3 qts. apples finely chopped
  3 lbs. raisins seeded and chopped
  2 lbs. currants
  3 lbs. citron cut in small pieces
  ½ cup candied orange peel chopped
  ½ cup candied lemon peel chopped
  ½ cup lemon juice
  ¼ cup orange juice
  2 tablespoons salt
  4 cups sugar
  1 cup coffee
  2 cups cider
  1 teaspoon cloves
  1 teaspoon allspice
  2 teaspoons cinnamon
  3 cups brandy
  1 cup sherry
  1 cup Currant Jelly

Mix all ingredients except brandy and sherry, and cook two hours; add liquor; let stand in crock for a week before using.

Vol-au-vent No. 1

Roll Puff Paste one half inch thick. Cut out in desired shape, wet edges, and place one inch rim on wet edge. Prick several times in center that paste may rise evenly. Chill. Cut cover the size of space inside the rim. Decorate top of cover with paste circles, crescents, or diamonds, always wetting under surface with cold water before arranging. Chill before baking.

Pâté Shells

Roll Puff Paste one third inch thick; shape with round cutter; cut rings from one half the rounds. Place rings on rounds, using cold water to hold them together. Chill until stiff before baking.

Bouchées

Roll Puff Paste one fourth inch thick. Cut with small round cutter; make impression on round with smaller round cutter. Chill until stiff before baking.

Tarts

Roll Puff Paste a little less than one fourth inch in thickness. Cut in rounds, squares, or diamonds; put on rim, wetting edges. Chill and bake.

Vol-au-vent No. 2

Cover the outside of a charlotte russe mold with Puff Paste, cut one fourth inch thick. Prick surface of paste, chill, and bake. Cut a cover for vol-au-vent to fit mold; prick, chill, and bake. Remove vol-au-vent from mold immediately after baking.

Rule for Baking Puff Paste

Always chill Puff Paste before baking. Place in very hot oven; protect upper surface of paste, if necessary, at first.

Pâtés should be baked in twenty-four minutes; after the first fifteen, decrease heat.

Vol-au-vent should bake forty-five minutes to one hour, and should be turned frequently. Remove soft inside portion as soon as taken from oven. Tarts and bouchées should be baked the same as pâtés.

Frangipane Tartlets

Cover fluted patty tins with Puff Paste. Make covers a little larger than patty tins. Bake in a hot oven. Fill with Frangipane Cream. Cover with meringue, and decorate with cherries, angelica, and blanched and browned almonds.

Frangipane Cream

Roll Puff Paste one eighth inch thick. Brush with white of egg, sprinkle with shredded almonds and powdered sugar. Cut in strips one half inch wide and three inches long. Bake in a quick oven.

Cheese Straws

Roll Puff Paste—trimmings will do for this purpose—one eighth inch thick. Sprinkle with salt, cayenne pepper, and grated cheese. To keep these ingredients on the paste, pat and fold in three layers. Roll again, spread, fold, and roll as before. Cut in strips half inch wide and five inches long. Bake in a quick oven.

Banbury Tarts

Make tarts and fill with the following cooked mixture: mix for filling, one cup seeded and chopped raisins, one cup sugar, three tablespoons cracker crumbs, one egg, one tablespoon butter, one eighth teaspoon salt, juice and rind of one lemon.

Banbury Squares

Roll Chopped Paste one fourth inch thick; cut in three inch squares. Put one and one half teaspoons Banbury mixture on one side of square, wet edges, fold to make a triangle, prick, and bake.

Apple Tarts

Fill tarts with Apple Sauce to which has been added one tablespoon butter.

Cranberry Tarts

Fill tarts with cranberry filling used for Cranberry Pie.

Lemon Tarts

Fill tarts with Lemon Cream used for Lemon Pie, cooked in double boiler until thick.

Peach Tarts