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(Puddings And Other Desserts) - (The New Dr. Price Cookbook)

1 cup water
2 tablespoons sugar
1 teaspoon cornstarch
2 tablespoons lemon or orange juice
Boil water, sugar and cornstarch mixed with little cold water. Boil 5
minutes and add fruit juice and 1 tablespoon caramel if dark color is

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Genoise Pastry

Beat to a cream half a cup of butter and half a cup of sugar. Break
into the cream three eggs, one at a time, and mix until smooth. Stir
in half a cup of flour. Pour on a buttered tin and bake ten or fifteen
minutes. When cold spread thickly with apricot jam and cover with
chocolate icing. Set in the oven a few moments, then put aside to
cool. Cut into odd shapes before serving.

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When the pastry is nearly baked, brush it over with white of egg,
cover it thickly with sifted sugar, and brown it in the oven, or it
may be browned with a salamander.
For savory pies beat the yolk of an egg, dip a paste-brush into it,
and lay it on the crust before baking.

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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.

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Place in a bowl 1 cup of New Orleans molasses and 3/4 of a cup of
sweet milk. Add 1 teaspoonful of baking _soda_. (For this cake Aunt
Sarah was always particular to use the _Cow_-brand soda), dissolved in
a very little hot water. Aunt Sarah always used B.T. Babbitt's
saleratus for other purposes.
Stir all ingredients together well, then add gradually three even cups
of flour, no more, and beat hard. The cake mixture should not be very
thick. Pour into three medium-sized pie-tins lined with pastry and
bake in a moderately hot oven. These are good, cheap breakfast cakes,
neither eggs nor shortening being used.

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For superior pastry use 1-1/2 cups flour, 1 cup lard, 1/2 teaspoonful
salt and about 1/4 cup of cold water, or three scant tablespoonfuls.
Put 1 cup of flour on the bake board, sprinkle salt over, chop 1/4 cup
of sweet lard through the flour with a knife, until the pieces are
about the size of a cherry. Moisten with about 1/4 cup of ice cold
water. Cut through the flour and lard with a knife, moistening a
little of the mixture at a time, until you have a soft dough, easily
handled. Roll out lightly the size of a tea plate. Take 1/3 of the
lard remaining, put small dabs at different places on the dough (do
not spread the lard over), then sprinkle over 1/3 of the remaining
half cup of flour and roll the dough into a long, narrow roll, folding
the opposite ends in the centre of the roll. Roll out lightly (one
way), then add lard and flour; roll and repeat the process until flour
and lard have all been used. The pastry may be set aside in a cold
place a short time before using. If particularly fine pastry is
required, the dough might be rolled out once more, using small dabs of
butter instead of lard, same quantity as was used of lard for one
layer, then dredged thickly with flour and rolled over and over, and
then ends folded together, when it should be ready to use. When wanted
to line pie-tins, cut pieces off one end of the roll of dough and roll
out lightly. The layers should show plainly when cut, and the pastry
should puff nicely in baking, and be very rich, crisp and flaky. When
preparing crusts for custards, lemon meringues and pies having only
one crust, cut narrow strips of pastry about half an inch wide, place
around the upper edge or rim of crust and press the lower edge of the
strip against the crust; make small cuts with a knife about 1/3 inch
apart, all around the edge of this extra crust, to cause it to look
flaky when baked. This makes a rich pie crust.
A very good crust may be made by taking the same proportions as used
for superior pastry, placing 1-1/2 to 2 cups flour on the bake board,
add salt, cut 1/2 cup lard through the flour, moistening with water.
Roll out crust and line pie-tins or small patty pans for tarts. This
pastry is not quite as fine and smooth as the other, but requires less
time and trouble to make.
The Professor's wife taught Mary to make this pastry, but Mary never
could learn from her the knack of making a dainty, crimped,
rolled-over edge to her pies, which she made easily with a deft twist
of her thumb and forefinger.

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A small amount of Dr. Price's Baking Powder will make pastry lighter,
more tender and more digestible.
Pastry should rise in baking to double its thickness, and be in light,
flaky, tender layers. The novice must learn to handle it lightly and
as little as possible in rolling and turning. All materials should be
cold and pastry is improved if put into the icebox as soon as made and
allowed to stand several hours before using.
Pastry flour is better than bread flour for pie crust.

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This recipe is for one large pie with top and bottom crust.
2 cups flour
2 teaspoons Dr. Price's Baking Powder
1/2 teaspoon salt
1/2 cup shortening
Cold water
Sift together flour, baking powder and salt; add shortening and rub in
very lightly with tips of fingers. Add cold water very slowly, enough
to hold dough together (do not work or knead dough). Divide in halves;
roll out one part very thin on floured board, and use for bottom
crust. After pie is filled roll out other part for top. Place loosely
over pie, bringing pastry well over edge of pie plate. Trim off extra
paste. Press edges of pastry with fork. Prick or cut two or three
slashes in top of pie crust and bake in hot oven.

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Singe, draw and clean a 4-lb. chicken. Disjoint, cut breast into four
pieces, cut second joints and legs apart. Save neck, wing tips, heart,
gizzard and liver for soup. Put on the rest with enough boiling water
to cover; cook slowly 2 hours.
Add 1 quart washed, pared and diced white potatoes. Cook 20 minutes or
until tender. Add 1/2 tablespoon salt, 1/4 teaspoon pepper, 1
tablespoon chopped parsley and 2 tablespoons flour mixed with little
cold water. Boil 3 minutes. Pour all into dish and cover with pastry.
Bake 20 minutes in a moderate oven.

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Put three soup-spoonfuls of Carolina rice to swell in a little water,
with a pat of butter. When the rice has absorbed all the water, add a
pint of milk, sugar to sweeten, a few raisins, some chopped orange-peel,
and some crystallized cherries, or any other preserved fruit. Put all on
the fire, and when the mixture is cooked the rice ought to be creamy. Add
the yolk of an egg, stir it well, and pour all into a mold. Put it to
cool. Turn it out, and serve it with the following sauce, which must be
poured on the shape.
A pint of milk, sugar, and vanilla; let it boil. Stir a soup-spoonful of
cornflour in water till it is smooth, mix it with the boiling milk, let
it boil while stirring it for a few minutes, take it from the fire, add
the yolk of an egg, and pour it on the rice shape. Serve when cold.
[_Mdlle. Lust, of Brussels_.]

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One cup sifted flour, one-half cup lard (cut lard into flour with

knife), one-fourth teaspoonful salt. Ice water to form stiff dough.

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