Other Recipes from PIES AND PASTRYVanilla Extract
Puff Paste Or Blaetter Teig
Fleischig Pie Crust
To Make And Bake A Meringue
Pie Crust (merberteig)
Parve, Cookie And Pie Dough
Apple Fladen (hungarian)
Lemon Tart (fleischig)
Vienna Pastry For Kipfel
Apple Pie, No. 1
Apple Pie, No. 2
Individual Apple Dumplings
Whipped Cream Pie
Grated Apple Pie
Apple Custard Pie
Cherry Pie, No. 1
Cherry Pie, No. 2
PLUM PIE(Pies And Pastry) - (The International Jewish Cook Book)
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
A FRENCH PLUM PIE.Stew one pound of fine dried French plums until tender, in water,
rather more than enough to cover, with one glass of port wine, and
four ounces of white sugar, which must however not be added until
the plums are quite tender, then pour them with the liquor into a
pie-dish, and cover with a rich puff paste, and bake.
ROASTED CHESTNUTS FOR DESSERTS.
Chestnuts are so frequently sent to table uneatable, that we will
give the French receipt for them. They should be first boiled for five
minutes, and then finish them in a pan over the fire; they will after
the boiling require exactly fifteen minutes roasting; the skin must be
slightly cut before they are cooked.
TO ROAST PARTRIDGES AND PHEASANTS.
They may be either _piqué_ or not; partridges require roasting rather
more than half an hour, pheasants three-quarters, if small, otherwise
an hour; they are served with bread sauce.
Partridges may be stewed as pigeons.
PLUM PIE. MRS. JULIA P. ECKHART.Line a pan with puff paste; put in a layer of Damson plums; sprinkle
with cinnamon and sugar. Put in the oven, and let it bake until the
crust is done; take from the oven; put on top a batter made from three
eggs, one cup of sugar, three tablespoons of cold water, one cup of
flour, one teaspoon of baking powder. This is sufficient batter to
cover three pies. Serve warm.
Viewed 1336 times.
Most Viewed Recipes from The International Jewish Cook BookCookies
Baked Crab-apple Preserves
Pickled Beef Tongue
Sour Milk Cookies
Quark Strudel (dutch Cheese)
Least Viewed Recipes from The International Jewish Cook BookChicken À La Italienne
Boned Smelts, SautÉd
Fillet Of Sole À La Mouquin
Sweet EntrÉe Of Ripe Peaches
Baked Bass À La Wellington
Gansleber PurÉe In Sulz
Baba À La Parisienne
Pudding À La Grande Belle
Anchovy CanapÉs With Tomatoes
Fillet De Sole À La Creole
Chicken À La Sweetbread
Duck À La Mode In Jelly
PurÉe Of Celeriac
|Home Made Cookies.ca|