RHUBARB PIE
2 cups cut rhubarb 1 cup sugar 1 tablespoon cornstarch 1/4 teaspoon salt
Cut off root, stem ends and peel; cut into small pieces; put into deep pie plate which has been lined with pastry; sprinkle with cornstarch, salt and sugar which have been mixed together. Cover with pastry; p.r.i.c.k top of crust and bake about one-half hour in moderate oven.
BERRY PIES
3 cups blueberries, huckleberries, or blackberries 1 teaspoon flour 1/4 teaspoon salt 2/3 cup sugar 1 teaspoon b.u.t.ter
Line pie plate with plain pastry; fill heaping with berries; sprinkle with flour, salt and sugar mixed together; dot with small pieces of b.u.t.ter; cover with crust or strips of pastry across top. Bake about 45 minutes in moderate oven. Other fruit pies can be made in same way.
CHERRY TARTS
1-1/2 cups flour 3 teaspoons Dr. Price"s Baking Powder 1/2 teaspoon salt 6 tablespoons shortening 1/3 cup cold water 1 quart pitted cherries
Sift dry ingredients together; rub in shortening very lightly with fingertips; add water slowly, just enough to make stiff dough; roll out very thin on floured board; line patty pans with pastry; being very careful to have pastry come well over the edges of pans. Bake in hot oven about 12 or 15 minutes; fill with cherries which have been washed and picked over. Cover with syrup made as for strawberry pie above, using 1/2 cup cherries instead of strawberries. Other fruit can be used in place of cherries.
FROZEN DESSERTS
HOW TO FREEZE
Scald ice cream can, cover and dasher, adjust can in freezer; put in dasher; pour in mixture to be frozen and fasten cover (the can should never be more than 3/4 full); adjust crank and turn once or twice.
Fill s.p.a.ce around can to within an inch of top with ice and salt (three parts crushed ice to one part salt), packing hard. Turn slowly at first, increasing speed when mixture begins to stiffen. Add more ice and salt as required. When mixture is very firm, wipe off cover, open can and remove dasher; sc.r.a.pe frozen mixture from dasher and sides of can, and pack down solidly; cover with paper and replace cover. Put cork in opening in cover. Pour off salt water if there is danger of its getting into the can. Fill up over top of can with ice and salt (four parts ice to one part salt). Cover freezer with heavy blanket and keep in cool place until ready to serve.
PHILADELPHIA ICE CREAM
1 quart cream 1 cup sugar 1 tablespoon vanilla extract
Scald 1 cup of cream; add sugar and stir until dissolved. Cool and add remainder of cream and vanilla. Freeze as above.
STRAWBERRY ICE CREAM
Add to Philadelphia Ice Cream before freezing one quart of berries which have been washed, hulled, crushed and slightly sweetened.
CHOCOLATE ICE CREAM
Melt 2 ounces unsweetened chocolate with half pint cream and proceed as for Philadelphia Ice Cream.
FRENCH ICE CREAM
1 cup milk yolks of 4 eggs 1 cup sugar 1/8 teaspoon salt 1 tablespoon vanilla extract 1 quart cream
Scald milk and add slowly to beaten egg yolks; add sugar, salt, vanilla and cream which has been whipped. Freeze as above.
COFFEE ICE CREAM
Add one cup coffee to either French or Philadelphia Ice Cream.
FROZEN PUDDING
3 cups milk 1 tablespoon cornstarch 3 eggs 1 cup sugar 1/8 teaspoon salt 1 cup chopped mixed fruit
Scald milk in double boiler. Mix cornstarch with little cold milk; add beaten eggs, sugar and salt; mix well and add slowly to scalded milk, stirring until it thickens. Cool and add fruit, which has been put through food chopper. The fruit is a matter of taste. It may be 2 tablespoons raisins, 1 tablespoon citron, 1 tablespoon cherries, 1 tablespoon blanched almonds, 1 tablespoon candied pineapple and a few currants. Freeze, but not too stiff; put into mold and pack in ice and salt.
GRAPE SHERBET
1 pint grape juice 1 cup sugar 1 quart milk
Warm grape juice, and in it dissolve sugar; mix thoroughly with ice cold milk; freeze at once. This makes a lilac colored sherbet.
LEMON SHERBET
juice of 3 lemons 1-1/2 cups sugar 1 quart milk
Mix juice and sugar, stirring constantly while slowly adding very cold milk. If added too rapidly, mixture will curdle. However, this does not affect quality. Freeze and serve.
ORANGE WATER ICE
juice of 6 oranges 2 teaspoons orange extract 1 quart water juice of 1 lemon 2 cups powdered sugar 1/2 cup cream
Mix all ingredients together; strain and freeze.
STRAWBERRY MOUSSE
1 quart strawberries 1 cup sugar 1/4 box or 1 tablespoon granulated gelatine 2 tablespoons cold water 3 tablespoons boiling water 1 quart cream
Wash and hull berries, sprinkle with sugar and let stand one hour; mash and rub through fine sieve; add gelatine which has been soaked in cold water and dissolved in boiling water. Set in pan of ice water and stir until it begins to thicken; fold in whipped cream. Put into mold, cover, pack in salt and ice, 1 part salt to 3 parts ice; let stand 4 hours. Raspberries, peaches, shredded pineapple, or other fruit can be subst.i.tuted for strawberries.