PIE CRUST. MRS. ELIZA DICKERSON.
With one cup of flour, use one tablespoonful of lard, and a little
salt; cut the lard into the flour with a knife; use just enough cold
water to stick it together; handle as little as possible. If wanted
richer, add some butter when rolling out.
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PICKLED OYSTERS
When your oysters are opened, take care of all the liquor, and give them one boil in it. Then take the oysters out, and put to the liquor three or four blades of mace. Add to it some melted butter, and some thick cream or rich milk. Put in your oysters an... PICKLED PEACHES
Brush but do not peel the peaches. Select medium-sized ones. When all are well brushed, stick each peach quite full of cloves. Make a thick syrup of half a pound of sugar to a pound of fruit. Cook the peaches in the syrup until they may be easily pierced ... PICKLED PEACHES
Twelve pounds of peaches, 1 quart of vinegar, 3 pounds brown sugar. Rub the fuzz from the peaches. Do not pare them. Stick half a dozen whole cloves in each peach. Add spices to taste, stick-cinnamon, whole doves and mace. Put spices in a small cheese clo... PICKLED PEACHES. MRS. DR. FISHER.
Wipe ripe but hard peaches until free from down; stick a few cloves into each one; lay in cold spiced vinegar. In three months, they will be nicely pickled, and retain much of their natural flavor. ... PICKLED PEARS
Pears should always be peeled for pickling. If large cut them in half and leave the stems on. The best pear for this purpose, also for canning, is a variety called the "Sickle Pear." It is a small, pulpy pear of delicious flavor. Throw each pear into cold... PICKLED PEARS. MRS. F. E. BLAKE.
To one gallon of moderately strong vinegar, add a small handful of cloves (not ground), several sticks of cinnamon, sugar enough to make vinegar quite sweet. Take small pears, and with a small pointed knife remove all blemishes, but do not pare them. Pu... PICKLED PLUMS
Prick the plums with a large needle then weigh them, and to every seven pounds of fruit use four pounds of white sugar, two ounces of stick cinnamon, one ounce of cloves and a pint of best pickling vinegar. Boil the vinegar, sugar and spices, and pour boi... PICKLED RED CABBAGE
Shred red cabbage, not too fine, and sprinkle liberally with salt. Stand in a cool place 24 hours. Then press all moisture from the cabbage, having it as dry as possible; stand the earthen bowl containing the cabbage in the sun for a couple of hours. Take... PICKLES--SPICED CUCUMBERS
24 medium-sized cucumbers. 6 medium-sized onions. 3 red peppers. 3 green peppers. Pare cucumbers, then cut in inch lengths. Slice onions and peppers quite thin. Place all in a large earthenware bowl and sprinkle over about 1/2 cup of table salt; mix all w... Pickling.
The best vinegar should always be used for pickling; in all cases it should be boiled and strained. The articles to be pickled should first be parboiled or soaked in brine, which should have about six ounces of salt to one quart of water. The spices used ... PIE CRUST
Soak one and a half matzoth and press dry; heat one tablespoon of fat and add the soaked matzoth. When dry add one-half cup of matzoth meal, two eggs, two tablespoons of sugar and one-eighth teaspoon of salt. Mix well and press into pie-plate with hands, ... PIE CRUST
From MRS. ALICE VINEYARD BROWN, of North Dakota, Alternate Lady Manager. Sift into a chopping bowl three small caps of flour; then with the knife chop in thoroughly one cup of lard, one-half cup of butter, that have been on ice for an hour; mix with four ... PIE CRUST (MERBERTEIG)
Rub one cup of butter to a cream, add four cups of sifted flour, a pinch of salt and a tablespoon of brown sugar; work these together until the flour looks like sand, then take the yolk of an egg, a wine-glass of brandy, one-half cup of ice-water and work... PIE CRUST. MRS. ELIZA DICKERSON.
With one cup of flour, use one tablespoonful of lard, and a little salt; cut the lard into the flour with a knife; use just enough cold water to stick it together; handle as little as possible. If wanted richer, add some butter when rolling out. ... PIES--FLAKY PIE CRUST
Have all the materials cold when making pastry. Handle as little as possible. Place in a bowl 3-1/2 cups flour, 3/4 teaspoonful salt and 1 cup good, sweet lard. Cut through with a knife into quite small pieces and mix into a dough with a little less than ... PIGEON AND CABBAGE ROLLS
Slice an onion and fry it in butter till it is brown; add pieces of pork and of mutton freed from fat and skin; cover them with water and throw into it any kinds of vegetables that you may have; but particularly sliced carrots and turnips and green cabbag... PIGEON PIE
Prepare as many pigeons as you wish to bake in your pie. Salt and pepper, then melt some fat in a stew-pan, and cut up an onion in it. When hot, place in the pigeons and stew until tender. In the meantime line a deep pie plate with a rich paste. Cut up th... PIGEON SOUP
Make a beef soup, and an hour before wanted add a pigeon. Boil slowly, with all kinds of vegetables, provided your patient is allowed to have them. Strain, add the beaten yolk of an egg, salt to taste. ... PIGEONS AND PARTRIDGES.
These may be boiled or roasted the same as chickens, only cover the breasts with thin slices of bacon; when nearly done, remove the bacon, dredge with flour, and baste with butter. They will cook in half an hour. ... PIGEONS.
To have a good appearance they should be larded and stuffed; glazing is also an improvement, they form a nice _entrée_; they may be stewed in a strong gravy; when done enough, remove the pigeons, thicken the gravy, add a few forcemeat and egg balls, and ... PIGS IN BLANKET. FRED. LINSLEY.
Take extra select oysters and very thin slices of nice bacon. Season the oysters with a little salt and pepper. Roll each oyster in a slice of bacon; pin together with a toothpick; roast over hot coals, either laid on a broiler, or fasten them on a meat... PIGS' TROTTERS IN BLANQUETTE
Use either sheep or pigs' kidneys. Cut them longways, so as to be able to take out the threads from the inside of them. Put some butter on to fry over a brisk fire and when it is browned, but not burnt, put in the kidneys for three or four minutes. Take t... PIKE WITH EGG SAUCE
Clean the fish thoroughly, and wash it in hot water, wipe dry and salt inside and out. If you heat the salt it will penetrate through the meat of the fish in less time. Take a kettle, lay in it a piece of butter about the size of an egg; cut up an onion, ... PILAF
Put two cups of water on to boil, add juice of two tomatoes and a pinch of salt. When boiling, add one cup of rice and let cook until the water has evaporated. Then add melted butter, mix well, and keep in warm place, covered, until ready to serve. ... PILAF (RUSSIAN STYLE)
Follow recipe below but substitute cooked lamb for the chicken, and add chicken livers fried and cut in small pieces. ... PILAF (TURKISH STYLE)
Soak one cup of rice in cold water for one hour. Pour off the water, and put the rice with two cups of soup stock and one-quarter of a white onion on to boil. Stew until the rice absorbs all the stock. Stew one-half can of tomatoes thoroughly and season w...