BLACKBERRY AND CURRANT PIE
When ready to make the pie, mix as much fruit in a bowl as required,
sweeten, stirring the sugar through the berries and currants lightly
with a spoon. Dust in a little flour and stir it through the fruit. Cut
one of the pieces of pastry in halves, dust the pastry-board with flour
and roll the lump of pastry out very thin, cover the pie-plate, a big
deep one, with the pastry, trim off the edges with a knife, cutting from
you. Fill the dish with the fruit, dust
Roll out the other piece for the top crust, fold it over the rolling
pin, cut a few gashes in it for a steam vent.
Carefully put on the top crust, trim it well about the edge of the
pie-plate. Press it closely together with the end of your thumb or with
a pastry knife and stand the pie in a moderate oven and bake till the
surface is a delicate brown. Then remove the pie and let it stand until
it is cool.
The top crust may be made lattice fashion by cutting the pastry in
strips, but it will not be as good as between two closed crusts.
More
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BIRMOILIS (TURKISH)
Take some mashed potatoes, grated cheese, well-beaten eggs; make a good paste, take tablespoonfuls of this mixture and drop in boiling oil; fry until brown. Serve with a syrup made of sugar and water. ... BISCUIT ICE CREAM
1 quart of cream 6 large bananas 1/2 pound of sugar 1 teaspoonful of vanilla Put half the cream and all the sugar over the fire and stir until the sugar is dissolved; take from the fire, and, when perfectly cold, add the remaining half o... BISCUIT TORTONI
Pack a two quart bomb glacé mold in salt and ice. Remove the lid, and line the mold with a quart of well-made vanilla ice cream. Fill the centre with one half the recipe for Biscuit Glacé mixture, that has been packed in a freezer until icy cold. Put on... BISCUIT TORTONI, No. 1
Take one-half cup of granulated sugar, one-fourth pound of stale macaroons grated, one-half pint of heavy cream (whipped), three eggs, vanilla or sherry wine. Stir yolks of eggs until thick and add sugar and stir again; add whipped cream, and whipped whit... BISCUIT TORTONI, No. 2
Take yolks of two eggs, one pint of cream, eight macaroons, vanilla and flavor, one-half cup of sugar, one-half cup of milk. Beat yolks of eggs and the sugar very light. Put on milk to a boil, and when it comes to a boil stir into the beaten eggs and suga... BISCUITS
3 cups flour 5 tablespoons sugar 4 teaspoons Dr. Price's Baking Powder 1 teaspoon salt 3/4 cup milk 1 cup raisins, washed, drained and floured 3 tablespoons shortening 1 egg 1/2 cup chopped nuts Sift dry ingredients together; add raisins; to milk add melt... BISCUITS AMERICANA
1 pint of cream 1 pint of milk 4 eggs 4 tart apples 1 pint of water 1 glassful of orange blossoms water 1 wineglassful of curaçao 1 pound of sugar Juice of one lemon Peel, core and quarter the apples; put th... BISCUITS GLACÉS
1 quart of cream 1/2 pound of sugar 1/4 pound of Jordan almonds 1 teaspoonful of almond extract 1 teaspoonful of vanilla Yolks of six eggs Grated rind of one lemon Put half the cream in a double boiler over the fire, and... BISQUE ICE CREAM
3 half inch slices of Boston Brown Bread 1 quart of cream 1/2 pound of sugar 1 teaspoonful of vanilla or 1/4 of a vanilla bean or a teaspoonful of vanilla extract Dry and toast the bread in the oven, grate or pound it, and put it thro... BISQUE ICE-CREAM.
Put in a farina kettle one quart of good sweet cream, three-quarters of a pound of sugar, and one tablespoonful of vanilla extract, and allow the mixture to cook till the water in the outer kettle boils; then remove from the fire. Brown two ounces of mac... BISQUE OF CRAB OR CRAWFISH
From MRS. HELEN C. BRAYTON, of South Carolina, Vice President of State Board, and Lady Manager. Take one hundred oysters and simmer in their liquor with allspice. As the scum rises skim carefully. Strain off the liquor and add to it three-quarters lb. but... Bisque of Prawns or Shrimps
Boil three dozen prawns twenty minutes in salted water to cover them. Meanwhile in two small tablespoonfuls of butter, fry an onion and a carrot sliced, and a small piece of salt pork chopped. Take the prawns out of the boiling water and add to it the fri... Black Bean Soup
Soak over night one quart of black turtle beans in water to cover them. In the morning strain and boil them in four quarts of water for one hour, skimming frequently. Then put into the liquor two white onions sliced, two stalks of celery cut into bits, sa... BLACK BEAN SOUP
Soak one pint of beans over night, drain, add cold water and rinse thoroughly. Fry two tablespoons of chopped onion in two tablespoons of butter, put in with the beans, add two stalks of celery or a piece of celery root and two quarts of water. Cook slowl... BLACK BEAN SOUP
From MISS FLORIDA CUNINGHAM, of South Carolina, Lady Manager. Two quarts of okra out very fine in three quarts of water, in which put a large shank of beef, and boil one hour. Then skim well and add two quarts of fresh tomatoes, strained. Boil slowly and ... BLACK BREAD PUDDING
Yolks of three eggs beaten with one cup of sugar; add one teaspoon of cinnamon, pinch of cloves, and pinch of allspice; one cup of stale rye bread crumbs added gradually. Mix well and add beaten whites. Bake slowly. Half an hour before serving, add one cu... BLACK CAKE, OR PLUM CAKE
One pound of flour, sifted. One pound of white sugar, powdered and sifted. One pound of fresh butter. Ten eggs. Half a glass of wine \ Half a glass of brandy }mixed. Half a glass of rose-water / Twelve drops of essence of lemon.... BLACK CAP PUDDING
1 pint Milk--2d. 2 Eggs 1 oz. Currants--2d. 1/2 lb. Flour--1d. Total Cost--5d. Time--One Hour. Put the eggs into a basin, beat in the flour, and then the milk, pour into a battered basin. Clean the currents and drop them in; steam for one hour... BLACK CURRANT JELLY
Wash your currants, drain them, and pick them from the stalks. Mash them with the back of a spoon. Put them in a jelly-bag, and squeeze it till all the juice is pressed out. To every pint of juice, allow a pound of the best loaf-sugar. Put the juice and t... BLACK OLIVES
Pit black olives, cut them very thin, and prepare as brain appetizer; beat well with fork. ... BLACK WEDDING CAKE. MRS. J. J. SLOAN.
One cup butter, one and one-half cups brown sugar, one cup molasses, one cup sweet milk, three cups flour, two teaspoonfuls baking powder sifted into flour, five well beaten eggs, two pounds raisins, one pound currants, one-half pound chopped citron, one-... BLACKBERRY AND CURRANT PIE
When ready to make the pie, mix as much fruit in a bowl as required, sweeten, stirring the sugar through the berries and currants lightly with a spoon. Dust in a little flour and stir it through the fruit. Cut one of the pieces of pastry in halves, dust t... BLACKBERRY CORDIAL
Simmer the berries until they break, then strain and to each quart of juice add one pound of sugar. Let this dissolve by heating slowly, then add one tablespoon each of cinnamon, nutmeg, cloves, and if desired, allspice. Simmer altogether twenty minutes. ... BLACKBERRY CORDIAL
To each quart of raspberries allow a pound of loaf-sugar. Mash the raspberries and strew the sugar over them, having first pounded it slightly, or cracked it with the rolling-pin. Let the raspberries and sugar set till next day, keeping them well covered,... BLACKBERRY JAM
From MRS. H.K. INGRAM, of Florida, Alternate Lady Manager. Take a thick rind of a ripe watermelon. Cut into small strips, or any desirable fancy shapes; cut off all the red inside part and scrape off all the hard outside shell. Boil the pieces in water wi... BLACKBERRY JAM CAKE. MRS. ALICE KRANER.
One cup brown sugar, one-half cup butter, one cup jam, one-half cup seeded raisins, two cups flour, three eggs, two teaspoons baking powder, four tablespoons sweet milk, one teaspoonful cinnamon, one-half nutmeg. Bake like jelly cake, with icing between ... BLACKBERRY JAM CAKE. OZELLA SEFFNER.
Two-thirds cup of butter, one full cup of brown sugar, one cup of blackberry jam, one-half cup of sweet milk, three eggs, two cups of flour, two teaspoons of baking powder, one teaspoon each of cinnamon and allspice, one-half teaspoon of cloves, one-quart... BLACKBERRY JELLY
Follow the recipe for Currant Jelly. ... BLACKBERRY WINE
Measure your berries and bruise them; to every gallon add one quart of boiling water; let the mixture stand twenty-four hours (stirring occasionally), then strain off all the liquor into a cask; to every gallon add two pounds of sugar; cork tightly and le... BLANC MANGE
Heat one quart of milk to boiling point. Dissolve four large tablespoons of cornstarch in a quarter cup of cold milk. Beat two whole eggs with one-half cup of sugar until light, and add a tiny pinch of salt. When the milk begins to boil, add a piece of bu... BLANCMANGE
Eight calf's feet. Three quarts of water. A pint of white wine. Three lemons. The whites of six eggs. Half an ounce of cinnamon. Half a pound of loaf-sugar, broken into lumps. Endeavour to procure calf's-feet, that have been nicely singed, b... BLANCMANGE.
To a quart of milk add half an ounce of fine isinglass, a handful of beaten almonds, and two or three bitter almonds, a couple of bay leaves, and a piece of lemon peel; when the isinglass is dissolved, strain the milk into a basin; sweeten with four ounce... BLANKENBERG BEEF
The real name of this dish is _Miroton de la Concierge_, and it is currently held that only _concierges_ can do it to perfection. Put a handful of minced onion to fry in butter; when it is nearly cooked, but not quite, add a dessert-spoonful of flour, and... BLANQUETTE OF VEAL
Take some slices of loin of veal, fry them in butter, with pepper and salt, for twenty minutes. Take two spoonfuls of demi-glaze and heat it with some mushrooms and a little madeira. Put the mushrooms and sauce on each slice and sprinkle chopped parsley o... BLANQUETTE OF VEAL.
Cut into thin pieces of the size of shillings and half crowns, cold veal or poultry, lay it in a small saucepan with a handful of fresh well cleaned button mushrooms, pour over a little veal gravy, only enough to cover them, with a piece of clarified veal... BLINTZES
Make dough as directed for cheese blintzes. Filling may be made of force meat, highly seasoned; fry in hot fat, or filling may be made of one-half pound of apples, peeled and cored and then minced with one ounce of ground sweet almonds, one ounce of powde... BLITZ KUCHEN
Take one cup of powdered sugar, one-half cup of butter, one cup of pastry flour, one-quarter of a teaspoon of baking-powder, peel and juice of one lemon, five or six eggs. Beat sugar with two whole eggs; add butter, beat until foamy; after that the flour ... BLUE COD SALAD
Any remains of smoked blue cod that may have been left from a meal make an excellent salad either with just a simple dressing of oil and vinegar and a lettuce, or with a mayonnaise or salad dressing. Follow the directions for fish salad, but do not put an... BLUE STOCKING PUMPKIN PIE. MRS. U. F. SEFFNER.
Steam Hubbard Squash, or good sweet pumpkin, until soft, and put through a colander. Put one-half cup of butter into an iron frying pan over the fire. When it begins to brown, add one quart of strained pumpkin; let it cook a few moments, stirring all th... BLUEBERRIES
Wash and pick over carefully, drain off all the water, sprinkle powdered sugar over them and serve with cream or milk. ... BLUEBERRIES
To twelve quarts of berries take one quart of sugar and one pint of water. Put water, berries, and sugar in preserving kettle; heat slowly. Boil sixteen minutes, counting from the time the contents of the kettle begins to bubble. ... BLUEBERRY CAKE
1 cup berries 3 tablespoons sugar 1 cup flour 2 teaspoons Dr. Price's Baking Powder 1/4 teaspoon salt 1 teaspoon shortening 1/2 cup milk Pick over and wash berries; put into small saucepan with half cup of water, and bring quickly to boil; add sugar and b...