Michel Zevaco - "Les Pardaillan 02, L'epopee d'amour"

Mrs. Humphry Ward - "Lady Connie"

Laura E. Richards - "Marie"

Henry Sydnor Harrison - "V. V.'s Eyes"

Donald Finkel, 79, Poet of Free-Ranging Styles, Is Dead
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Donald Finkel, a noted American poet whose work teemed with curious juxtapositions, which in their unorthodoxy helped illuminate the function of poetry itself, died on Nov. 15 at his home in St. Louis. He was 79. The cause was complications of Alzheimers

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The Whitehouse Cookbook (1887) written by Mrs. F.L. Gillette

M >> Mrs. F.L. Gillette >> The Whitehouse Cookbook (1887)





CHOCOLATE CUSTARD PIE. No. 1.

One-quarter cake of Baker's chocolate, grated; one pint of boiling
water, six eggs, one quart of milk, one-half cupful of white sugar,
two teaspoonfuls of vanilla. Dissolve the chocolate in a very little
milk, stir into the boiling water and boil three minutes. When nearly
cold beat up with this the yolks of all the eggs and the whites of
three. Stir this mixture into the milk, season and pour into shells of
good paste. When the custard is "set"--but not more than half
done--spread over it the whites whipped to a froth, with two
tablespoonfuls of sugar. You may bake these custards without paste, in
a pudding dish or cups set in boiling water.


CHOCOLATE PIE. No. 2.

Put some grated chocolate into a basin and place on the back of the
stove and let it melt (do not add any water to it); beat one egg and
some sugar in it; when melted, spread this on the top of a custard
pie. Lovers of chocolate will like this.


LEMON PIE. No. 1. (Superior.)

Take a deep dish, grate into it the outside of the rind of two lemons;
add to that a cup and a half of white sugar, two heaping
tablespoonfuls of unsifted flour, or one of cornstarch; stir it well
together, then add the yolks of three well-beaten eggs, beat this
thoroughly, then add the juice of the lemons, two cups of water and a
piece of butter the size of a walnut. Set this on the fire in another
dish containing boiling water and cook it until it thickens, and will
dip up on the spoon like cold honey. Remove from the fire, and when
cooled, pour it into a deep pie-tin, lined with pastry; bake, and when
done, have ready the whites, beaten stiff, with three small
tablespoonfuls of sugar. Spread this over the top and return to the
oven, to set and brown slightly. This makes a deep, large sized pie,
and very superior.

_Ebbitt House, Washington._


LEMON PIE. No. 2.

One coffee cupful of sugar, three eggs, one cupful of water, one
tablespoonful of melted butter, one heaping tablespoonful of flour,
the juice and a little of the rind of one lemon. Reserve the whites of
the eggs, and after the pie is baked, spread them over the top beaten
lightly-with a spoonful of sugar, and return to the oven until it is a
light brown.

This may be cooked before it is put into the crust or not, but it is
rather better to cook it first in a double boiler or dish. It makes a
medium-sized pie. Bake from thirty-five to forty minutes.


LEMON PIE. No. 3.

Moisten a heaping tablespoonful of cornstarch with a little cold
water, then add a cupful of boiling water; stir over the fire till it
boils and cook the cornstarch, say two or three minutes; add
teaspoonful of butter and a cupful of sugar; take off the fire and,
when slightly cooled, add an egg well beaten and the juice and grated
rind of a fresh lemon. Bake with a crust. This makes one small pie.


LEMON PIE. No. 4.

Two large, fresh lemons, grate off the rind, if not bitter reserve it
for the filling of the pie, pare off every bit of the white skin of
the lemon (as it toughens while cooking); then cut the lemon into very
thin slices with a sharp knife and take out the seeds; two cupfuls of
sugar, three tablespoonfuls of water and two of sifted flour. Put into
the pie a layer of lemon, then one of sugar, then one of the grated
rind and, lastly, of flour, and so on till the ingredients are used;
sprinkle the water over all, and cover with upper crust. Be sure to
have the under crust lap over the upper, and pinch it well, as the
syrup will cook all out if care is not taken when finishing the edge
of crust. This quantity makes one medium-sized pie.


ORANGE PIE.

Grate the rind of one and use the juice of two large oranges. Stir
together a large cupful of sugar and a heaping tablespoonful of flour;
add to this the well-beaten yolks of three eggs, two tablespoonfuls of
melted butter. Reserve the whites for frosting. Turn this into a
pie-pan lined with pie paste and bake in a quick oven. When done so as
to resemble a finely baked custard, spread on the top of it the beaten
whites, which must be sweetened with two tablespoonfuls of sugar;
spread evenly and return to the oven and brown slightly.

The addition of the juice of half a lemon improves it, if convenient
to have it.


BAKERS' CUSTARD PIE.

Beat up the yolks of three eggs to a cream. Stir thoroughly a
tablespoonful of sifted flour into three tablespoonfuls of sugar; this
separates the particles of flour so that there will be no lumps; then
add it to the beaten yolks, put in a pinch of salt, a teaspoonful of
vanilla and a little grated nutmeg; next the well-beaten whites of the
eggs; and, lastly, a pint of scalded milk (not boiled) which has been
cooled; mix this in by degrees and turn all into a deep pie-pan lined
with puff paste, and bake from twenty-five to thirty minutes.

I received this recipe from a celebrated cook in one of our best New
York bakeries. I inquired of him "why it was that their custard pies
had that look of solidity and smoothness that our home-made pies have
not." He replied, "The secret is the addition of this _bit of
flour_--not that it thickens the custard any to speak of, but prevents
the custard from breaking or wheying and gives that smooth appearance
when cut."


CREAM PIE.

Pour a pint of cream upon one and a half cupfuls of sugar; let it
stand until the whites of three eggs have been beaten to a stiff
froth; add this to the cream and beat up thoroughly; grate a little
nutmeg over the mixture and bake without an upper crust. If a
tablespoonful of sifted flour is added to it, as the above Custard Pie
recipe, it would improve it.


WHIPPED CREAM PIE.

Line a pie plate with a rich crust and bake quickly in a hot oven.
When done, spread with a thin layer of jelly or jam, then whip one
cupful of thick sweet cream until it is as light as possible; sweeten
with powdered sugar and flavor with vanilla; spread over the jelly or
jam; set the cream where it will get very cold before whipping.


CUSTARD PIE.

Beat together until very light the yolks of four eggs and four
tablespoonfuls of sugar, flavor with nutmeg or vanilla; then add the
four beaten whites, a pinch of salt and, lastly, a quart of sweet
milk; mix well and pour into tins lined with paste. Bake until firm.


BOSTON CREAM PIE.

_Cream Part._--Put on a pint of milk to boil. Break two eggs into a
dish and add one cup of sugar and half a cup of flour previously mixed
after beating well, stir it into the milk just as the milk commences
to boil; add an ounce of butter and keep on stirring one way until it
thickens; flavor with vanilla or lemon.

_Crust Part._--Three eggs beaten separately, one cup of granulated
sugar, one and a half cups of sifted flour, one large teaspoonful of
baking powder and two tablespoonfuls of milk or water. Divide the
batter in half and bake on two medium-sized pie-tins. Bake in a rather
quick oven to a straw color. When done and cool, split each one in
half with a sharp broad-bladed knife, and spread half the cream
between each. Serve cold.

The cake part should be flavored the same as the custard.


MOCK CREAM PIE.

Take three eggs, one pint of milk, a cupful of sugar, two
tablespoonfuls of cornstarch or three of flour; beat the sugar,
cornstarch and yolks of the eggs together; after the milk has come to
a boil, stir in the mixture and add a pinch of salt and about a
teaspoonful of butter. Make crust the same as any pie; bake, then fill
with the custard, grate over a little nutmeg and bake again. Take the
whites of the eggs and beat to a stiff froth with two tablespoonfuls
of sugar, spread over the top and brown in a quick oven.


FRUIT CUSTARD PIE.

Any fruit custard, such as pineapple, banana, can be readily made
after the recipe of APPLE CUSTARD PIE.


CHERRY PIE.

Line your pie plate with good crust, fill half full with ripe
cherries; sprinkle over them about a cupful of sugar, a teaspoonful of
sifted flour, dot a few bits of butter over that. Now fill the crust
full to the top. Cover with the upper crust and bake.

This is one of the best of pies, if made correctly, and the cherries
in any case should be stoned.


CURRANT PIE.

Make in just the same way as the "Cherry Pie," unless they are
somewhat green, then they should be stewed a little.


RIPE CURRANT PIE.

One cupful of mashed ripe currants, one of sugar, two tablespoonfuls
of water, one of flour, beaten with the yolks of two eggs. Bake; frost
the top with the beaten whites of the eggs and two tablespoonfuls
powdered sugar and brown in oven.


GREEN TOMATO PIE.

Take medium-sized tomatoes, pare and cut out the stem end. Having your
pie-pan lined with paste made as biscuit dough, slice the tomatoes
_very thin_, filling the pan somewhat heaping, then grate over it a
nutmeg; put in half a cup of butter and a medium cup of sugar, if the
pan is rather deep. Sprinkle a small handful of flour over all,
pouring in half a cup of vinegar before adding the top crust. Bake
half an hour in a moderately hot oven, serving hot. Is good; try it.


APRICOT MERINGUE PIE.

A canned apricot meringue pie is made by cutting the apricots fine and
mixing them with half a cup of sugar and the beaten yolk of an egg;
fill the crust and bake. Take from the oven, let it stand for two or
three minutes, cover with a meringue made of the beaten white of an
egg and one tablespoonful of sugar. Set back in a slow oven until it
turns a golden brown. The above pie can be made into a tart without
the addition of the meringue by adding criss-cross strips of pastry
when the pie is first put into the oven.

All of the above are good if made from the dried and stewed apricots
instead of the canned and are much cheaper.

Stewed dried apricots are a delicious addition to mince meat. They may
be used in connection with minced apples, or to the exclusion of the
latter.


HUCKLEBERRY PIE.

Put a quart of picked huckleberries into a basin of water; take off,
whatever floats; take up the berries by the handful, pick out all the
stems and unripe berries and put them into a dish; line a buttered
pie, dish with a pie paste, put in the berries half an inch deep, and
to a quart of berries, put half of a teacupful of brown sugar; dredge
a teaspoonful of flour over, strew a saltspoonful of salt and a little
nutmeg grated over; cover the pie, cut a slit in the centre, or make
several small incisions on either side of it; press the two crusts
together around the edge, trim it off neatly with a sharp knife and
bake in a quick oven for three-quarters of an hour.


BLACKBERRY PIE.

Pick the berries clean, rinse them in cold water and finish as
directed for huckleberries.


MOLASSES PIE.

Two teacupfuls of molasses; one of sugar, three eggs, one
tablespoonful of melted butter, one lemon, nutmeg; beat and bake in
pastry.


LEMON RAISIN PIE.

One cup of chopped raisins, seeded, and the juice and grated rind of
one lemon, one cupful of cold water, one tablespoonful of flour, one
cupful of sugar, two tablespoonfuls of butter. Stir lightly together
and bake with upper and under crust.


RHUBARB PIE.

Cut the large stalks off where the leaves commence, strip off the
outside skin, then cut the stalks in pieces half an inch long; line a
pie dish with paste rolled rather thicker than a dollar piece, put a
layer of the rhubarb nearly an inch deep; to a quart bowl of cut
rhubarb put a large teacupful of sugar; strew it over with a
saltspoonful of salt and a little nutmeg grated; shake over a little
flour; cover with a rich pie crust, cut a slit in the centre, trim off
the edge with a sharp knife and bake in a quick oven until the pie
loosens from the dish. Rhubarb pies made in this way are altogether
superior to those made of the fruit stewed.


RHUBARB PIE. (Cooked.)

Skin the stalks, cut them into small pieces, wash and put them in a
stewpan with no more water than what adheres to them; when cooked,
mash them fine and put in a small piece of butter; when cool, sweeten
to taste; if liked, add a little lemon-peel, cinnamon or nutmeg; line
your plate with thin crust, put in the filling, cover with crust and
bake in a _quick_ oven; sift sugar over it when served.


PINEAPPLE PIE.

A grated pineapple, its weight in sugar, half its weight in butter,
one cupful of cream, five eggs; beat the batter to a creamy froth, add
the sugar and yolks of the eggs, continue beating till very light; add
the cream, the pineapple grated and the whites of the eggs beaten to a
stiff froth. Bake with an under crust. Eat cold.


GRAPE PIE.

Pop the pulps out of the skins into one dish and put the skins into
another. Then simmer the pulp a little over the fire to soften it;
remove it and rub it through a colander to separate it from the seeds.
Then put the skins and pulp together and they are ready for pies or
for canning or putting in jugs for other use. Fine for pies.


DAMSON OR PLUM PIE.

Stew the damsons whole in water only sufficient to prevent their
burning; when tender and while hot, sweeten them with sugar and let
them stand until they become cold; then pour them into pie dishes
lined with paste, dredge flour upon them, cover them with the same
paste, wet and pinch together the edges of the paste, cut a slit in
the centre of the cover through which the vapor may escape and bake
twenty minutes.

[Illustration: CHOPPING THE MINCEMEAT.]


PEACH PIE.

Peel, stone and slice the peaches. Line a pie plate with crust and lay
in your fruit, sprinkling sugar liberally over them in proportion to
their sweetness. Allow three peach kernels chopped fine to each pie;
pour in a very little water and bake with an upper crust, or with
cross-bars of paste across the top.


DRIED FRUIT PIES.

Wash the fruit thoroughly, soak over night in water enough to cover.
In the morning stew slowly until nearly done in the same water.
Sweeten to taste. The crust, both upper and under, should be rolled
thin; a thick crust to a fruit pie is undesirable.


RIPE BERRY PIES.

All made the same as "Cherry Pie." Line your pie-tin with crust, fill
half full of berries, shake over a tablespoonful of sifted flour (if
very juicy) and as much sugar as is necessary to sweeten sufficiently.
Now fill up the crust to the top, making quite full. Cover with crust
and bake about forty minutes.

Huckleberry and blackberry pies are improved by putting into them a
little ginger and cinnamon.


JELLY AND PRESERVED FRUIT PIES.

Preserved fruit requires no baking; hence, always bake the shell and
put in the sweetmeats afterwards; you can cover with whipped cream, or
bake a top crust shell; the former is preferable for delicacy.


CRANBERRY PIE.

Take fine, sound, ripe cranberries and with a sharp knife split each
one until you have a heaping coffeecupful; put them in a vegetable
dish or basin; put over them one cupful of white sugar, half a cup of
water, a tablespoon _full_ of sifted flour; stir it all together and
put into your crust. Cover with an upper crust and bake slowly in a
moderate oven. You will find this the true way of making a cranberry
pie.

_Newport Style._


CRANBERRY TART PIE.

After having washed and picked over the berries, stew them well in a
little water, just enough to cover them; when they burst open and
become soft, sweeten them with plenty of sugar, mash them smooth (some
prefer them not mashed); line your pie-plates with thin puff paste,
fill them and lay strips of paste across the top. Bake in a moderate
oven. Or you may rub them through a colander to free them from the
skins.


GOOSEBERRY PIE.

Can be made the same as "Cranberry Tart Pie," or an upper crust can be
put on before baking. Serve with boiled custard or a pitcher of good
sweet cream.


STEWED PUMPKIN OR SQUASH FOR PIES.

Deep-colored pumpkins are generally the best. Cut a pumpkin or squash
in half, take out the seeds, then cut it up in thick slices, pare the
outside and cut again in small pieces. Put it into a large pot or
saucepan with a very little water; let it cook slowly until tender.
Now set the pot on the back of the stove, where it will not burn, and
cook slowly, stirring often until the moisture is dried out and the
pumpkin looks dark and red. It requires cooking a long time, at least
half a day, to have it dry and rich. When cool press through a
colander.


BAKED PUMPKIN OR SQUASH FOR PIES.

Cut up in several pieces, do not pare it; place them on baking tins
and set them in the oven; bake slowly until soft, then take them out,
scrape all the pumpkin from the shell, rub it through a colander. It
will be fine and light and free from lumps.


PUMPKIN PIE. No. 1.

For three pies: One quart of milk, three cupfuls of boiled and
strained pumpkin, one and one-half cupfuls of sugar, one-half cupful
of molasses, the yolks and whites of four eggs beaten separately, a
little salt, one tablespoonful each of ginger and cinnamon. Beat all
together and bake with an under crust.

Boston marrow or Hubbard squash may be substituted for pumpkin and are
much preferred by many, as possessing a less strong flavor.


PUMPKIN PIE. No. 2.

One quart of stewed pumpkin pressed through a sieve, nine eggs, whites
and yolks beaten separately, two scant quarts of milk, one
teaspoonful of mace, one teaspoonful of cinnamon and the same of
nutmeg, one and one-half cupfuls of white sugar, or very light brown.
Beat all well together and bake in crust without cover.

A tablespoonful of brandy is a great improvement to pumpkin, or squash
pies.


PUMPKIN PIE WITHOUT EGGS.

One quart of properly stewed pumpkin pressed through a colander; to
this add enough good, rich milk, sufficient to moisten it enough to
fill two good-sized earthen pie-plates, a teaspoonful of salt, half a
cupful of molasses or brown sugar, a tablespoonful of ginger, one
teaspoonful of cinnamon or nutmeg. Bake in a moderately slow oven
three-quarters of an hour.


SQUASH PIE.

One pint of boiled dry squash, one cupful of brown sugar, three eggs,
two tablespoonfuls of molasses, one tablespoonful of melted butter one
tablespoonful of ginger, one teaspoonful of cinnamon, a pinch of salt
and one pint of milk. This makes two pies, or one large deep one.


SWEET POTATO PIE.

One pound of steamed sweet potatoes finely mashed,-two cups sugar, one
cup cream, one-half cup butter, three well-beaten eggs, flavor with
lemon or nutmeg and bake in pastry shell. Fine.


COOKED MEAT FOR MINCE PIES.

In order to succeed in having good mince pie, it is quite essential to
cook the meat properly, so as to retain its juices and strength of
flavor.

Select four pounds of lean beef, the neck piece is as good as any;
wash it and put it into a kettle with just water enough to cover it;
take off the scum as it reaches the boiling point, add hot water from
time to time, until it is tender, then season with salt and pepper;
take off the cover and let it boil until almost dry, or until the
juice has boiled back into the meat. When it looks as though it was
beginning to fry in its own juice, it is time to take up and set aside
to get cold, which should be done the day before needed. Next day,
when making the mince meat, the bones, gristle and stringy bits should
be well picked out before chopping.


MINCE PIES. No. 1.

The "Astor House," some years ago, was _famous_ for its "mince pies."
The chief pastry cook at that time, by request, published the recipe.
I find that those who partake of it never fail to speak in laudable
terms of the superior excellence of this recipe when strictly
followed.

Four pounds of lean boiled beef chopped fine, twice as much of chopped
green tart apples, one pound of chopped suet, three pounds of raisins,
seeded, two pounds of currants picked over, washed and dried, half a
pound of citron, cut up fine, one pound of brown sugar, one quart of
cooking molasses, two quarts of sweet cider, one pint of boiled cider,
one tablespoonful of salt, one tablespoonful of pepper, one
tablespoonful of mace, one tablespoonful of allspice and four
tablespoonfuls of cinnamon, two grated nutmegs, one tablespoonful of
cloves; mix thoroughly and warm it on the range until heated through.
Remove from the fire and when nearly cool, stir in a pint of good
brandy and one pint of Madeira wine. Put into a crock, cover it
tightly and set it in a cold place where it will not freeze, but keep
perfectly cold. Will keep good all winter.

_Chef de Cuisine, Astor House, N. Y._


MINCE PIES. No. 2.

Two pounds of lean fresh beef, boiled and, when cold, chopped fine.
One pound of beef suet, cleared of strings and minced to powder. Five
pounds of apples, pared and chopped, two pounds of raisins, seeded and
chopped, one pound of Sultana raisins, washed and picked over, two
pounds of currants washed and _carefully_ picked over, three-quarters
of a pound of citron cut up fine, two tablespoonfuls cinnamon, one of
powdered nutmeg, two of mace, one of cloves, one of allspice, one of
fine salt, two and a quarter pounds of brown sugar, one quart brown
sherry, one pint best brandy.

Mince-meat made by this recipe will keep all winter. Cover closely in
a jar and set in a cool place.

_Common Sense in the Household._

For preserving mince meat, look for CANNED MINCE MEAT.


MOCK MINCE MEAT WITHOUT MEAT.

One cupful of cold water, half a cupful of molasses, half a cupful of
brown sugar, half a cupful of cider vinegar, two-thirds of a cupful
of melted butter, one cupful of raisins seeded and chopped, one egg
beaten light, half a cupful of rolled cracker crumbs, a teaspoonful of
cinnamon, a teaspoonful each of cloves, allspice, nutmeg, salt and
black pepper.

Put the saucepan on the fire with the water and raisins; let them cook
a few minutes, then add the sugar and molasses, then the vinegar, then
the other ingredients; lastly, add a wine-glassful of brandy. Very
fine.


FRUIT TURNOVERS. (Suitable for Picnics.)

Make a nice puff paste; roll it out the usual thickness, as for pies;
then cut it out into circular pieces about the size of a small tea
saucer; pile the fruit on half of the paste, sprinkle over some sugar,
wet the edges and turn the paste over. Press the edges together,
ornament them and brush the turnovers over with the white of an egg;
sprinkle over sifted sugar and bake on tins, in a brisk oven, for
about twenty minutes. Instead of putting the fruit in raw, it may be
boiled down with a little sugar first and then enclosed in the crust;
or jam of any kind may be substituted for fresh fruit.


PLUM CUSTARD TARTLETS.

One pint of greengage plums, after being rubbed through a sieve, one
large cup of sugar, the yolks of two eggs well beaten. Whisk all
together until light and foamy, then bake in small patty-pans shells
of puff paste a light brown. Then fill with the plum paste, beat the
two whites until stiff, add two tablespoonfuls of powdered sugar,
spread over the plum paste and set the shells into a moderate oven for
a few moments.

These are much more easily handled than pieces of pie or even pies
whole, and can be packed nicely for carrying.


LEMON TARTLETS. No. 1.

Put a quart of milk into a saucepan over the fire. When it comes to
the boiling point put into it the following mixture: Into a bowl put a
heaping tablespoonful of flour, half a cupful of sugar and a pinch of
salt. Stir this all together thoroughly; then add the beaten yolks of
six eggs; stir this one way into the boiling milk until cooked to a
thick cream; remove from the fire and stir into it the grated rind and
juice of one large lemon. Have ready baked and hot some puff paste
tart shells. Fill them with the custard and cover each with a
meringue made of the whites of the eggs, sweetened with four
tablespoonfuls of sugar. Put into the oven and bake a light straw
color.


LEMON TARTLETS. No. 2.

Mix well together the juice and grated rind of two lemons, two cupfuls
of sugar, two eggs and the crumbs of sponge cake; beat it all together
until smooth; put into twelve patty-pans lined with puff paste and
bake until the crust is done.


ORANGE TARTLETS.

Take the juice of two large oranges and the grated peel of one,
three-fourths of a cup of sugar, a tablespoonful of butter; stir in a
good teaspoonful of cornstarch into the juice of half a lemon and add
to the mixture. Beat all well together and bake in tart shells without
cover.


MERINGUE CUSTARD TARTLETS.

Select deep individual pie-tins; fluted tartlet pans are suitable for
custard tarts, but they should be about six inches in diameter and
from two to three inches deep. Butter the pan and line it with
ordinary puff paste, then fill it with a custard made as follows: Stir
gradually into the beaten yolks of six eggs two tablespoonfuls of
flour, a saltspoonful of salt and half a pint of cream. Stir until
free from lumps and add two tablespoonfuls of sugar; put the saucepan
on the range and stir until the custard coats the spoon. Do not let it
boil or it will curdle. Pour it in a bowl, add a few drops of vanilla
flavoring and stir until the custard becomes cold; fill the lined mold
with this and bake in a moderate oven. In the meantime, put the whites
of the eggs in a bright copper vessel and beat thoroughly, using a
baker's wire egg-beater for this purpose. While beating, sprinkle in
lightly half a pound of sugar and a dash of salt. When the paste is
quite firm, spread a thin layer of it over the tart and decorate the
top with the remainder by squeezing it through a paper funnel. Strew a
little powdered sugar over the top, return to the oven, and when a
delicate yellow tinge remove from the oven and when cold serve.