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.
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PLAIN SAUCE HOLLANDAISE
Make English drawn butter and add to it, when done, the yolks of two eggs beaten with two tablespoonfuls of water; cook until thick and jelly-like, take from the fire and add one tablespoonful of tarragon vinegar or the juice of half a lemon. ... PLAIN SCRAMBLED EGGS
Put two tablespoonfuls of butter in a shallow frying pan. Add a tablespoonful of water to each egg. Six eggs are quite enough for four people. Add a half teaspoonful of salt, and a saltspoonful of pepper. Give two or three beats--enough to break the eggs;... PLAIN SHORT CRUST.
Put half a pound of fresh butter to a pound of flour, add the yolks of two eggs and a little powdered sugar, mix into a paste with water, and roll out once. EGG PASTE, CALLED IN MODERN COOKERY NOUILLES. This is formed b... PLAIN STUFFING.
Take stale bread; cut off the crust; rub very fine, and pour over it as much melted butter as will make it crumble in your hand. Salt and pepper to taste. To this you can add one good-sized onion (chopped fine), a cup of raisins, or a little sage. ... PLAIN WAFERS
Sift one cup of flour and one teaspoon of salt together. Chop in one tablespoon of butter, and add milk to make a very stiff dough; chop thoroughly and knead until smooth; make into small balls and roll each one into a thin wafer. Place in shallow greased... PLAIN WHEY.
Put into boiling milk as much lemon juice or vinegar as will turn it, and make the milk clear, strain, add hot water, and sweeten. ... Plain White Cake
Put one cupful of cold boiled rice in a little sieve or colander and stand it over the tea kettle where the steam will pass through it. Chop fine any left-over fruit at hand, an apple, pear, plum, banana, and the pulp of an orange; they may be all mixed t... PLANKED FISH
Clean, removing head and tail (unless the fish are small); wash with cold water and dry on piece of cheesecloth; sprinkle with salt, pepper and flour on both sides. Heat one tablespoon bacon drippings or other fat in heavy pan over hot fire. Put in fish; ... PLANKED SHAD
After eating planked shad no one will wish to have it served in any other manner, as no other method of preparing fish equals this. For planked shad, use an oak plank, at least two inches thick, three inches thick is better. Planks for this purpose may be... PLOMBIERE
1 quart of cream 1 pint of orange juice 1/2 box of gelatin 3/4 pound of sugar Yolks of six eggs Cover the gelatin with a half cupful of cold water and soak for a half hour. Add a half cupful of boiling water, stir until the gelatin ... PLUM CONSERVE, No. 1
Wash five pounds of blue plums or German Prunes, cut them in halves and remove the stones. Peel four oranges, slice them fine and cut each slice in half. Cut the rind of two of the oranges into small squares, add one pound of seeded raisins. Take a measur... PLUM CONSERVE, No. 2
Wash three pounds of German prunes, remove the stones and cut them into small pieces. Mix one pound of seeded raisins, two oranges cut in small pieces, the juice of two lemons, one pound English walnuts broken in chunks, and three pounds of sugar. Place a... PLUM KNOEDEL (HUNGARIAN)
Boil several potatoes, mash, mix with one egg yolk, a little salt and enough flour to make a dough soft enough to hold the impress of the finger. Roll out and cut into four-cornered pieces; in each square place a German plum which has had the pits removed... PLUM PIE
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 suga... 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 c... PLUM PUDDING
One pound and a half of boiled beef's heart, or fresh tongue--chopped when cold. Two pounds of beef suet, chopped fine. Four pounds of pippin apples, chopped. Two pounds of raisins, stoned and chopped. Two pounds of currants, picked, washed... PLUM PUDDING
From MRS. M. D. THATCHER, of Colorado, Lady Manager. Set a jelly mould on ice; put a layer of maraschino jelly (or any wine jelly) in the bottom of the mould; when set, add a layer of pink jelly (made by adding a drop of prepared cochineal); when set, put... PLUM PUDDING, No. 2
Chop a half box of raisins and currants, one-quarter pound of citron, one-quarter pound of suet (chopped very fine), two eggs, one and one-half cups of sugar, a wineglass of brandy, two cups of cider, one teaspoon of cinnamon and ground cloves. When all t... PLUM PUDDING.
To one pound of currants add one pound of raisins, one pound of shred suet, one pound flour (or half a pound bread crumbs and half a pound of flour), a quarter of a pound of candied orange and lemon peel, a little citron cut thin, half a pound of moist su... POACHED EGG SANDWICHES
Slice as many pieces of bread, from a round loaf, as you have persons to serve. Toast these slices and let cool. Across each slice place three strips of pimentoes (use the canned pimentoes), on top of that place a cold poached egg, put a teaspoon of Mayon... POACHED EGGS
Drop into boiling water and boil 3 minutes for soft boiled, 15 to 20 minutes for hard boiled or place eggs in boiling water, cover, and cook over moderate heat without boiling from 6 to 8 minutes for soft, 45 minutes for hard cooked. ... POACHED EGGS IN CREAM
Break eggs and drop carefully one at a time into boiling water in shallow frying pan. Cook slowly until eggs are set. Remove each with skimmer and serve on toast garnished with parsley. ... POACHED EGGS, TOMATO SAUCE
Hard-boil your eggs, allowing half an egg for each person. Take out the yolk. While they are boiling and afterwards cooling in water, make a small quantity of mayonnaise sauce. Peel the eggs, cut them through lengthways, and take out the yolks. Crumble th... POACHED OR DROPPED EGGS
Fill a pan with boiling, salted water. Break each egg into a wet saucer and slip it into the water; set the pan back where water will not boil. Dip the water over the eggs with a spoon. When the white is firm and a film has formed over the yolk, they are ... POCKET BOOKS
Take as much of the coffee cake dough as you desire, lay it on a well-floured biscuit board and mix just enough more flour with it to enable you to roll it out without sticking to the board. Roll out about one-fourth inch thick and cut the dough in square... POCKET-BOOK ROLLS
From MISS META TELFAIR MCLAWS, of Georgia, Alternate Lady Manager. Take one-half cake of best yeast and dissolve in half a cup of tepid water. Pour this on some sifted flour--about half a pint in quantity-- to which must be added more tepid water (or milk... POLENTA
Place one cup of yellow cornmeal and three cups of cold water in a double boiler, add one teaspoon of salt, one-half teaspoon of pepper and cook for forty minutes. While still hot add one and one-half cups of grated cheese to the mixture and heat until it... Polish Apple Dumpling.
Clean and season the sweetbreads with salt and pepper and sprinkle with lemon-juice and chopped parsley. Roll in fine bread-crumbs and fry in hot lard. Fry some eggs and put on a platter with the sweetbreads and serve with tomato-sauce. ...