brown sugar
1 qt. sherry or boiled cider
1 pt. brandy or grape juice
Mix all ingredients thoroughly. Pack in jars. Store in cold, dry
place. Allow to stand 24 hours before using.
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;
prick 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 butter
Line pie plate with plain pastry; fill heaping with berries; sprinkle
with flour, salt and sugar mixed together; dot with small pieces of
butter; 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.
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