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(Pies And Pastry) - (The International Jewish Cook Book)

Make a very rich crust, and over the bottom layer sprinkle a large
tablespoon of sugar and a good teaspoon of flour. Fill half-full of
rhubarb that has been cut up, scatter in one-fourth cup of strawberries
or raspberries, sprinkle with more sugar and flour, and then proceed as
before. Over the top dot bits of butter and another dusting of flour.
Use a good cup of sugar to a pie. Pinch the crusts together well after
wetting them, to prevent the juice, which should be so thick that it
does not soak through the lower crust at all, from cooking out.

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Chop one cup of rhubarb and one cup of raisins together, add two
tablespoons of melted butter or chicken fat, grated rind and juice of
one lemon, one cup of sugar, one well beaten egg, one-quarter cup of
bread or cracker crumbs, one-half teaspoon of salt; mix all ingredients
thoroughly. Bake between two rounds of pastry. Canned rhubarb may be
In baking small cakes and cookies, grease the pans. If the pans cool
before you can take off the cookies, set back on stove for a few
moments. The cakes will then slip off easily. Sponge, drop cakes, anise
cakes, etc., are better baked on floured pans.
A whole raisin, an almond blanched, a piece of citron or half a walnut
may be used to decorate.
A good way to glaze is, when cookies are about baked, rub over with a
brush dipped in sugar and water and return to oven a moment.
Make a paste by working three-fourths pound of butter into one pound of
flour, with three-fourths pound of light brown sugar, one egg, one
teaspoon of cinnamon, and a pinch of salt.
Next mix one-half pound of finely chopped citron peel with one-half
pound of ground almonds, and three ounces of butter. Then flavor with
one-half teaspoon of vanilla and bind with the yolks of two eggs.
Roll out the dough and divide into two parts. Place one-half on a
well-buttered flat pan and spread the mixture over it and cover with the
other half of the paste. Brush with beaten egg, sprinkle with poppy seed
and bake in a moderately quick oven for one-half hour. When done let
cool and then cut into square or oblong pieces.
The butter cakes may be made of one layer of dough sprinkled with citron
and almonds and some poppy seed.

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Line a pie-tin with rich crust, skin rhubarb and cut into half-inch
pieces a sufficient quantity to fill 3 cups. Mix together 1 cup of
sugar and 1/4 cup of flour. Place a couple tablespoonfuls of this on
the bottom crust of pie. Mix sugar and flour remaining with 3 cups of
rhubarb and fill the crust. Moisten the edge of crust with water,
place on top crust, press two edges of crust together (having cut
small vents in top crust to allow steam to escape). Bake in a moderate
oven about 30 minutes, when top crust has browned pie should be baked.

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2 lbs. fresh lean beef, boiled and chopped fine when cold
1 lb. suet, chopped very fine
5 lbs. chopped apples
1 lb. seeded raisins
2 lbs. currants
3/4 lb. sliced citron
1-1/2 teaspoons cinnamon
1 grated nutmeg
2 tablespoons ground mace
1 tablespoon ground cloves
1 tablespoon allspice
1 tablespoon fine salt
2-1/2 lbs. 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.

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Cream Rhubarb Pie

One cup of rhubarb which has been peeled and chopped fine; add one cup

of sugar and the grated rind of a lemon. In a teacup place one

tablespoonful of cornstarch and moisten it with as much cold water; fill

up the cup with boiling water and add it to the rhubarb. Add the yolks

of three eggs well beaten. Bake with an under crust. When cold cover

with a meringue made of the whites of the eggs and one-half cup of

sugar. Place in the oven to become a delicate brown. Very fine.

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Rhubarb Pie

A bundle of rhubarb, one pound of flour, six ounces of butter, or lard,

or dripping, half a pint of water, a pinch of salt, ditto of

baking-powder, eight ounces of moist sugar. First, cut up the rhubarb in

pieces about an inch long, wash them in plenty of water, and drain them

in a colander, or sieve. Next, place the flour in a pan, or on the

table, make a hollow in the middle with your fist, place the salt and

the baking-powder in it, pour in the water to dissolve them, then add

the butter; mix all together by working the ingredients with the fingers

of both hands, until the whole has become a firm, smooth, compact kind

of paste. You now put the cleaned rhubarb into a pie-dish, with the

sugar and a gill of water, roll out the paste to the exact size of the

dish, and after wetting the edges of the dish all round, place the

rolled-out paste upon it, and by pressing the thumb of the right hand

all round the upper part of the edge, the paste will be effectually

fastened on, so as to prevent the juice from running out at the sides; a

small hole the size of a sixpence must be made at the top of the pie,

for ventilation, or otherwise the pie would burst. Bake the pie for an

hour and a quarter.

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Rhubarb Pies

Take the tender stalks of the rhubarb, strip off the skin, and cut the

stalks into thin slices. Line deep plates with pie crust, then put in

the rhubarb, with a thick layer of sugar to each layer of rhubarb--a

little grated lemon peel improves the pie. Cover the pies with a thick

crust--press it down tight round the edge of the plate, and prick the

crust with a fork, so that the crust will not burst while baking, and

let out the juices of the pie. Rhubarb pies should be baked about an

hour, in a slow oven--it will not do to bake them quick. Some cooks stew

the rhubarb before making it into pies, but it is not so good as when

used without stewing.

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