when eaten just before retiring.

Such a plan with any food, to

be made a habit of, is bad. The stomach needs, and must have rest, as well as

the body, or it will sooner or later

make a complaint, never to be forgotten.

She says:

" I feel moved to say a word in defense of not only the pie In general, but

the symbolic mince pie, which the people who have

abused their stomachs until they have become dyspeptics unite in abusing. The

mince pie is a very ancient institution, and the only pie that has religious significance.

The hollow crust represents the manger in which the Savior was

laid its rich interior, the good things brought by the wise men as offerings and

laid at His feet.

A good mince pie is not only better for digestion than a poor

one but it has a representative character of its own it symbolizes our love and

devotion to the divine principle to which the Christmas festival is consecrated.

Mince pies should be prepared with a due sense of their character and importance. They should not be eaten often but they should be well-made of fine

and abundant materials, and, when served, received with due regard and given

the place of honor.

Thin layers of impoverished mince, inclosed in flat,

ceramic (hard, like earthenware) crust, are not mince pies; they are the smallsouled housekeepers substitute for the genuine article.

The true mince pie is

made in a brown or yellow earthen platter, is filled an inch thick with a juicy,

aromatic compound, whose fragrance rises like incense the moment heat is

applied to it, and it comes out the golden brown of a russet which has been

kissed by the sun.

No common or nerveless hand should be allowed to prepare

or mix the ingredients for this sum of all pastry.

Every separate article should

be cut, cleansed, chopped, sifted, with strong but reverent touch, and the

blending should be effected with the sweetest piece of the apples, reduced by

boiling with the sirup of the maple and sacramental wine.

Thus the spices of

the East, the woods of the North, the sweetness of the South, and the fruit of

the West is laid under tribute, and the result, if properly compounded, is a pie

—

the pie in particular

;

—

;

354

PIES.

355

that deserves the esteem in which it was held in ancient times, and does credit

to the skill of our foremothers, who brought it to its present state of perfection

and to the good judgment of our forefathers, who appreciated and ate it. Let

us defend and sustain one of our time-honored institutions against the attack of

a weak and effete generation, which, having demoralized itself by indulgence in

many more obnoxious pleasures of the table, makes the pie " the scapegoat,

and especially the "mince pie," which, when deserving of its name, is a revelation of culinary art a kitchen symphony deserving the respect and consideration of all who understand and appreciate a combination and growth which

has achieved the highest possible result."

'

'

—

Pastry, or Crust, No.

—

1, for

Minced and all other Pies.— As

it is of the utmost importance to have a light and flaky crust for minced pies, as

well as all others, I vnll give two or three plans of making.

The first is the

by "Shirly Dare," in the Blade Household;

and, although it is some labor to make it, it will pay to follow it whenever a

celebrated Soyer's Receipt given

very nice, flaky crust is desirable.

It is as follows:

" To every quart of sifted flour allow the yolk of 1 egg, the juice of 1

lemon, 1 saltspoonful of salt, and 1 lb. of fresh butter. Make a hole in the

flour, in which put the beaten egg, the lemon and salt, and mix the whole with

ice water {very cold water will do) into a soft paste.

Roll

it

out, put the butter,

which should have all the buttermilk thoroughly worked out of it, on the paste,

and fold the edges over so as to cover it. Roll it out to the thickness of a

quarter of an inch fold over one-third and roll, fold over the other third and

;

Place it with the ends toward you, repeat the

Flour a baking sheet, put the paste in it on ice

turns and rolls as before twice.

or in some very cool place half an hour, roll twice more as before; chill again

for a quarter of an hour; give it two more rolls and it isjready^for use.

"This is very rich paste, and may be made with halffhe quantity of butter

only, chopped fine in the flour, rolled and chilled, forming a very light pull'

paste that will rise an inch, and be flaky throughout.

roll,

always rolling one way.

Remarks.

—The object of chilling the pastry, by putting

it

upon ice or into

a cold place, is to keep the butter cold, so it shall not be absorbed into the crust,

but keep its buttery form, which makes it flaky, by keeping the dough in layers,

while the many foldings and rolling out makes them thin, like flakes of snow.

But it is only in hot weather that this chilling becomes necessary, and not then,

In making pie by the last paragraph above,

using only yi lb. of butter to 1 qt. of flour, for common use, the lemon juice,

and egg too, may be left out, using the salt however. Still the yolk of an egg

gives some richness, but more especially a richness of color.

And even half

lard, or "drippings" may be used, as indicated at the close of the 1st receipt

below, and be good enough for all common purposes, using the egg, or not, as

you choose.

It has always seemed to me, however, that pie-crust ought to have soda

or baking-bowder in it to make it light; and to be certain about it, I have

just called on one of our best bakers in the city and asked him about it.

He tells me that some bakers keep flour, sifted with baking-powder or soda,

unless you desire it to be flaky.

ready for use; and, in making crust, they take one-fourth of the amount of flour

to be used from that having the baking-powder or soda in

rise a little,

it,

to make the crust

and help to prevent any soggyness from using a juicy pie-mixture;

DB. CHASE'S RECIPES.

856

but he says it depends more upon the heat on the bottom, or rather from the

want of a proper heat at the bottom of many stoves. With the uniform heat

of the bottom of a baker's brick-oven they have no trouble, generally, in baking

the bottom crust so it is done, and hence not soggy. To do this in a stove-oven,

move the pie occasionally to another part of the oven, vi^here the heat has not

been absorbed or used up in heating the plate or tin in other words, see that

the bottom of the oven is kept as hot as it ought to be, and you have no soggy

or under-done crusts. Pies, not to be eaten the day they are baked, should be

baked harder than those for immediate use, to prevent the absorption of the

—

juice of the pie or dampness from the air.

This baker also gave me the foUovnng as the best glaze to prevent the

escape of the juices of very moist pies, as apple, peach, pie-plant, etc., of any

thing that can be used.

Pie-Crust Glaze— To Prevent Escape of Juices.—Dust flour all

around the outer edge of the crust, after the mixture is put in; then wet this

completely, with a brush or otherwise, before laying on the top crust, and pinch

together, and no juice can possibly escape; but if any place is not wet, there

He thinks it far preferable to the white of an egg, or

the juice will escape.

anything he knows. Bakers keep a small soft-haired brush for this purpose.

But I guess the women will find a way to do it, even if they tie a bit of cloth on

a stick, and keep it for that purpose. However, I will guarantee that to wet

up a little flour into a rather thick, smooth paste, and apply a little of it with

the swab, finger, or brush, will do the same thing, in less time and with greater

certainty of touching every part, than by using the dry flour and depending on

—

wetting every part of it

also, this glaze will

this much for the Doctor's inventive genius.

I believe,

be just as nice, or nicer even, than the egg, to have a light

coat of it put over the crust of minced or other juicy pies, as named above, and

allow it to dry a minute or two in the oven or to stand a few minutes upon the

table, before putting in the pie-mixture, to prevent the under-crust from becom-

ing soggy by absorbing the juices before the baking is completed.

We use the

word pastry as synonymous, or meaning the same as pie-crust, probably from

the fact that these mixtures, in an early day, were baked in a crust, or paste,

—

—

tin, and were called "pasties," or "pasty"

like paste

on the same principle that we now make turn-over pies, frying in hot fat; as

Shakespeare says: "If you pinch me like a pasty," etc. So " pincliing " is the

thing to do, to prevent the escape of any of the mixture or juice from the

swelling or puffiness, caused by the necessary heat to bake the pie properly.

without a dish or

Cream Pastry or Pie-Crust, No. 2. — This is the most healthy pie.

is made.

Take cream, sour or sweet; add salt, and stir in flour to

make it stifiF; if the cream is sour add saleratus in proportion of one teaspoonful

crust that

if sweet, use very little saleratus.

Remarks. Soda will do very well in place of the saleratus, when that is

not to be obtained.

to a pint

;

—

—

Pea Pie-Crust, No. 3. Stew the split peas as for dinner. Strain

through a colander or coarse sieve. Then add equal parts good wheat meal

PIES.

357

(sifted Graham will

do nicely) and fine corn meal sufficient to make a soft

dough. Knead well for fifteen minutes, adding mixed meal enough to make a

moderately stiff dough, then roll out and use as any other pie-crust. As it

cooks very quickly, it is not best to put in for a filling, any fruit that requires

long cooking.

Remarks. This is undoubtedly of German origin, as they make great use

of the split pea soup, etc. But you may be assured of its healthfulness, for

the Germans, with their plain cookery and hard labor managie to be healthy and

—

long-lived people.

—

Baking the Pastry Before Putting in the Pie Material.

seemed

has always

It

to

the

author

that

to

before putting in any juicy pie, as mince, custard,

bake the under

crusi

lemon, -^tc, as it will be

seen in the cream pie. No. 1., below, would ensure a light and more healthy

crust, by preventing the absorption of the juices, and consequently, a soggy

and indigestible crust, which I never eat. I think there is nothing that will

pay better in pie making than this, and especially so with any not to be eaten

the day they are made.

It will take but a few minutes to do it, pricking the

crust the same as you would crackers, to prevent their blistering, or p uffin g up,

in some part of them.

—Boil a fresh beef

Minced. Pies, No. 1.

's

tongue (or very nice tender

beef in equal amount, about 3 lbs), remove the skin and roots (any remains of

the wind-pipe, blood vessels, etc.) and chop it very fine, when cold; add 1 lb of

chopped suet; 2 lbs of stoned raisins; 2 lbs of English currant-*; 2 lbs of citron,

cut in fine pieces; 6 cloves, powdered {% teaspoonful powdered cloves); 2 teaspoonsful of cinnamon; J^ teaspoonful of powdered mace; 1 pt. of brandy; 1

pt. of wine, or cider; 2 lbs of sugar; mix well and put ^jxto a stone jar and

cover well. This will keep some time. When making the pies, chop some

tart apples very fine, and to 1 lb of the prepared meat put ^ bowls of the apple

add more sugar if taste requires it, and sweet cider to mak^ the pies juicy, but

not thin; mix and warm the ingredients before putting into pie plates. Always

bake with an upper and under crust, made as follows:

Crust. Lard, butter and water, each 1 cup; flour, 4 '^Jups.

Bemarks. To which I would add, the yolk of an egg and a little

salt.

As a general thing, I do not think so much brandy and wine are

used, and although I do not object to eating, occasionally, of such a pie,

yet, as many persons do, they can leave them out, substitutii'g boiled cider

to 1

in the place of the brandy or wine; or pure alcohol, }^ pt., would be

as strong in spirit, and cost less than half as much, while the difference in taste

would not be observed. Each person can now suit themselves and be alone

responsible.

I will guarantee this much, however, no one will be led into

habits of drink from the amount of spirit they will get in a piece of pie thus

made possibly one-fourth of a teaspoonful. Nearly all receipts for minced

pies contain wine or brandy

thej^ can be used or left out, as anv one shall

choose, by u.sing the cider more freely.

Minced Pie, No. 2, for Ready Use.— One beef's \(r\ipn s»'et, and

currants, each 1 lb. raisins (stoned), and citron, each J^ lb. large ta'**^ apples, 8*-

—

—

—

—

—

;

;

;

CHASE'S RECIPES.

I)R'

358

—

and spices to taste cinnamon and cloves are

wine, 1 qt.

but it tilways seemed to the author that black pepper should

have a place in them. Sweet cider may take the place of the wine but boiled

cider is better, because there is more spirit in it.

Of course, all to be properly

chopped, mixed, etc, and put in, at least, half to three-fourths of an inch thick.

juice of 1 lemon;

generally used

;

;

;

Mock Minced Pies, No. 1, with Bread Crumbs.— Bread crumbs,

sugar, molasses, vinegar, boiling water, raisins, and currants, each 1 cup; butJ^ cup; spices to taste.

ter,

—

Mock Minced Pies, No. 2, with Cracker Crumbs. Cracker

crumbs, sugar, molasses, boiling water, and raisins, each 1 cup; vinegar and

butter, each 3^ cup; 2 beaten eggs; nutmeg and cinnamon, each 1 tea-spoonful;

cloves, 3^ tea-spoonful.

—

Either of them will make 3 pies.

Remarks. English currants can be added to this, if desired, or dropped

from No. 1, as one may choose. To imitate minced pies, of course, they must

have upper as well as under crust. (See Pastry, for making the crust.)

Mock Minced Pies, No. 3, with Apples.— Crackers, double handful;

tart apples, medium size, 8;

raisins, 1 cup;

butter and molasses, each 3^

cup; ground cinnamon, cloves, and allspice, each 1 tea-spoonful;

salt, 1

salt-

—

Directions Roll the crackers; pare, core and

chop the apples, melt the butter, and mix all, using cider to make sufficiently

moist, and if the cider is not quite tart, add 1 or 2 table-spoonfuls of vinegar,

with sugar enough to give the requisite sweetness, which each must judge for

himself, as tastes vary so much.

spoonful; sugar and cider.

—

Remarks. The apples give these pies a much greater resemblance to the

than as formerly made without apples. If they are made with a light biscuit crust, which is made with at least 1 tea-spoonful of baking powder; then

wetting the bottom crust with the beaten white of an egg before the mixture is

put in, even the dyspeptic may eat them, if he can eat ordinary food. They are

healthful, as well as very palatable.

Give the author the one with the apples

when he calls upon you.

real,

Lemon Pie, Quickly Made.— One lemon; melted butter, 1 tablespoonful; water, 6 table-spoonfuls; corn starch, 1 table-spoonful (flour will do,

but not quite so good); eggs, 2; sugar, 6 t<ible-spoonfuls. Directions Grate

—

off the yellow, or zest of the lemon, as it is called

throw it away

— then grate up the pulp,

—peel

off the white part and

if you have a coarse grater, or chop it

Put starch or flour in the water, and stir as

for gravies; then stir in the melted butter and 3 spoonfuls of the sugar, and the

beaten yolks of the eggs with the grated yellow and pulp of the lemon. Make

witli one crust only, and when baked properly, having beaten the whites of the

eggs with the balance of the sugar for frosting, put it on and give it a nice

brown. Powdered sugar is the best for frosting.

Remark!^.

The advantage of this pie is it can be made in a hurry, as it is

fine having picked out the seeds.

—

all

made cold, except the butter.

Lemon pies are quite often made with flour

in place of the corn starcli.

Lemon Custard Pie, Extra.— Sweet milk, 1 pt.j 3eggs; 1 lemon; %

PJE8.

859

Dikections—Mix the beaten eggs, sugar and milk together, as

cup of sugar.

for a custard; remove spots, stem, and flower end from the lemon, and chop perfectly fine, and stir into the custard, and bake at once.

Remarks.

Mrs. Eastman, Toledo, 0.

—Having eaten of this pie several times while boarding there, and

considering it a very nice custard pie, except in its lemon flavor, I enquired as

them without spoiling the custard, and received the

above instructions from the lady herself, and can recommend it as an " extra "

indeed worthy of all confidence. One lemon gives a nice flavor to 3 pies.

to using lemons to flavor

Lemon and Raisin Pies No. 1. — Two small lemons, prepared as

above; sugar, 1

coffee-cupful;

1

egg;

flour, Stable-spoonfuls; boiling water,

ful; a little salt.

Directions

butter,

1

rounding table-spoonful;

SJ^ coflfee-cupfuls; raisins, 1 coffee-cup-

— Stir the flour smooth in a

little cold

water, and

mix all, putting in the beaten egg last, not to scald it.

This mades 2 or 3 pies,

according to your liberality in filling or size of your plate. Bake with 3 crusts.

Lemon and Raisin Pies, No. 2. — Raisins, 1 lb.

;

1

lemon, prepared

"Extra" above; sugar, 1 cup; flour, 2 table-spoonfuls. Directions

Stew the raisins 1 hour, leaving just water enough to cover them; then, having rubbed the flour smooth in a little cold water, mix all and make 3 pies.

Remarks. Either of these may be baked with or without upper crust, as

you choose, generally without. We have so many lemon pies we must next

as in the

—

—

have an

Orange Pie. — One good-sized orange, grate the rind, and chop or slice

the inside, removing the seed; 3 eggs, J^ cup of sugar, 1 cup of milk, 1 heap>-

ing table-spoonful of corn starch; no upper crust. "Keystone," Bradford, Pa.

Remarks. The author cannot see why any person who can make as nice a

—

by dropping her name and taking an artiSo it is with some people.

I can tell if the recipes are good as

soon as I read them, even if they have no name at all attached to them. Hence

I take the best I can find anywhere and everywhere, giving the proper credit,

for the good of the many people who have so far patronized "Dr. Chase's

Book," not because they were Dr. Chase's, but because they were good. And

I will here remark that I have often wondered that I did not see more orange

pies, even to the lessening of the lemon.

For, if you get nice juicy oranges,

They may

the flavor is delicious, and less sugar is required than for lemons.

be frosted the same as lemon, if desired. What is more delicious than a nice

juicy blood orange certainly there is but one thing which can equal it

pie as this recipe does should blush

ficial one.

—

—

luscious peach.

Cream Pie, No. 1, Crust Baked First.— For each pie to be baked

take 2 small eggs; sugar,

milk, 1 pt.

Directions

% cup; corn starch, 2 table-spoonfuls, or half flour;

—Make your crust and have ready baked (pricking

it

with a fork to prevent blistering); put the milk on to boil; beat the yolks of

the eggs, stir the corn starch in a little cold water, smoothly; then add sugar,

and stir all into the boiling milk, and continue the heat until the custard is set,

or thick; then put into the baked crust and bake 15 or 20 minutes, having beaten

the whites with 1 tea-spoonful of cream or butter and 2 table-spoonfuls of sugar-,

spread on top and brown nicely in the oven.

Henry Crane.

-DiZ.

360

Remarks.

—

—

it is

very nice.

CHASE'S RECIPES.

—Having eaten of this pie many times, I know

The pumpkin pie below is from tlie same gentleman, and is equally nice of its

kind.

See, also, " Cream Pudding," which is mixed like a pie:

Cream Pie, No. 2. — Sweet cream, 1 cup; sugar, 3 table-spoonfuls; flour,

1 table-spoonful; butter, the size of

an egg; a little grated nutmeg, all creamed

together; bake like a custard, or put strips of crust across the top.

Eliza Watts,

Croton, Iowa, in Toledo Blade.

Boiled Custard Pie. — "Mrs. B. H. H.," in Farm and Fireside, gives

the following directions for making: Morning's milk, a qt. Let it simmer

not boil; stir into it sugar, 1 cup; the yolks of 3 eggs; flour, 3 table-spoonfuls,

—

and a little nutmeg. When it becomes thick, pour it into the crusts which

should be previously baked and when just done spread with frosting made of

the whites of the eggs with sugar, 8 table-spoonfuls, with a little nutmeg, and

brown slightly. This makes 3 pies.

—

Pumpkin Pie. — Stewed pumpkin, 1 heaping pint; 6 eggs; flour, 6

table-spoonfuls; butter, size of an egg; sugar, IJ^ cups; cinnamon, 3 level tea-

—

%

^ grated nutmeg. Directions Rub

spoonfuls; ginger, 3^ tea-spoonful;

the pumpkin through a colander, adding the butter, sugar and spices, and make

hot, then the beaten eggs and flour;

mix smoothly together, and while hot put

into the dish, having a thick crust to receive it, and

bake in a moderate oven.

—Henry Crane, Frost House, Eaton Rapids, Mich.

very nice. If fearful of a soggy

Remarks. — This makes a thick, salvy

pie,

If a pint of milk was added,

would be more like the old-fashioned pumpkin-custard pie, softer and not

quite so rich, unless an additional egg or two, with an extra cup of sugar is

put in. If milk is plenty, and pumpkin scarce, take this latter plan.

crust, bake it before putting in the pie mixture.

it

Pumpkin and Squash, Best for Pies, Prepared by Baking.

—Ruth H. Armstrong, in the Housekeeper, says: If

all housekeepers who make

pumpkin pies knew how much better and easier it is to bake the pumpkin first,

they would no longer worry over cutting up and peeling it, but just cut it in

halves, take out the seeds, lay it in the oven and bake until soft, when it can be

scraped out and used as usual, and is so much better for not having water in it.

Winter squash makes a much richer pie when treated in the same way.

Squash Pie, Very Rich. — Stew a medium sized crook-necked (or

other equally rich) squash, and rub the soft part through a colander, as for the

pumpkin pie, above; butter, % lb.; cream and milk, each 1 pt., or milk with

the cream stirred in, 1 qt.; sugar, 2 cups; 1 dozen eggs well beaten; salt, mace,

nutmeg and cinnamon, 1 tea-spoonful each, or to taste.

Remarks. Of course the mixing and baking, the same as for the pumpkin

pie above; and if less is needed for the family keep the same proportions as in

that also.

I think good squash makes a richer pie than pumpkin, while some

If a poor quality

persons claim the reverse, and call for an egg or two extra.

is used, this would be so; but crook-necked, or Hubbard, are much nicer than

pumpkin, both in quality and flavor, and I like this pie much the best, but can

get along very nicely even with a good rich pumpkin pie.

—

PIES.

Potato Custard Pie.

361

—Nicely mashed potatoes, 1% cups; sugar, 3

eggs, 5; a little salt, and any flavoring desired.

Directions

and dip into the pans made ready with the usual

paste, or crust, and bake the same as custard pie.

cups; milk, 1 qt.

;

—Beat the eggs well, mix

all,

—

Sweet Potato Pie. Sweet potatoes make an equally nice pie, for all

^ho, like myself, are fond of them, treated the same as their Irish brethren

above.

Remarks. — Sweet potatoes make a richer pie than the common potato, as

much so as good squash makes a pie richer, in quality and flavor, than common pumpkin but as the Irish potato keeps the best, a pie can be made of

;

them, after the sweet ones are out of season.

—

Apple-Custard Pie. Moderately tart apples, stewed, and treated the

same as the potatoes, above, make a custard pie, of very excellent flavor; using

sugar according to the sourness of the apples, with cinnamon, nutmeg, or other

spices as you like, baked with one crust only, in all kinds of custard mixtures.

Bars, or strips, as mentioned in cream pie No. 2, above, may be put upon any of

them, if one choses to do so. But I think they muss, or mar the pie, in cutting

them for the table, hence I think them nicer without bars.

Apple, Peach, and Other Fruit Pies.— Pare and slice, ripe, tart

apples from the core, or peaches from the pit, for as many pies as you wish to

make at one time; line your plates, or tins, with a crust, having a little baking

powder or soda in the flour (one-fourth as much only as for biscuit; see remarks

following Pastry, No. 1), wetting, or not, as you choose, with the flour paste- to

prevent the juices from soaking into the crust; put on a layer of the sliced fpiit,

and sprinkle over light brown sugar according to the sourness of fruit; then

another layer of fruit and sugar, for at least 3 layers, using cinnamon, nutmeg,

or any other spices preferred, freely on the last layer, and 3 or 3 spoonfuls of

water, unless the fruit is very juicy; cover with a crust secured from the escape

of the juices, with the flour wet, and a few ornamental cuts through the top

crust; bake in a moderate oven, and you will have a pie " fit for a king," especially so, if you sprinkle freely of powdered sugar over the top before serving.

Blackberries, raspberries, strawberries, cranberries, whortleberries, and .«toned

cherries, in their season, make an equally nice pie, with the same treatment,

remembering this, the sourer the fruit the more sugar. But it is important to

remember this also, that pies, not to be eaten the day they are baked, ought to

be baked a little longer, or harder, than those to be eaten at once, which prevents their absorption of dampness from the air, as well as from the moisture

of the pie-mixture. By canning or drying, and stewing when needed, pi'3S from

any of the above named fruits may be had at any time of the year.

Grandmother's Apple Pie. — Line a deep pie-plate with plain piste.

Pare sour apples

—greenings are best—and cut in very thin

of sugar and a quarter of a grated

slices.

nutmeg mixed with it.

Allow 1 oup

Fill the pie-dish

heaping full of the sliced apple, sprinkling the sugar between the layer?. It

will require not less than six good-sized apples.

Wet the edges of the pie with

cold water; lay on the cover and press down securely that no juice may escape.

—

DR. CHASE'S RECIPES.

363

Bake three-quarters of an hour, or even less if the apples hecome tender. It is

important that the apples should be well done, but not over-done. No pie in

which the apples are stewed beforehand can be compared with this in flavor.

Chicken and Other Meat Pies. — According to the number in the

family, 1, 2, or more, young and tender chickens, cut up, washed and put into

a stew-kettle, with water enough to nicely cover, and a very little salt, and stew

till perfectly done, and if pork or small pieces of any cold meats are to Le used,

stew also with the chicken when entirely tender, rub a spoon or two of flour

smooth, in cold milk or water, and stir in as for gravy; add salt and pepper to

Set back on the stove to keep hot while you make the pastry or crust.

taste.

;

Pastry or Crust. — If for 1 chicken in a 2 quart basin, or pie dish, use

1

tea-spoonful of baking powder, and 1 table-spoonful of

lard, and a little salt.

For a 4 quart or 6 quart dish double the amount of all

1 pt.

of flour with

the articles, and if half butter is used, it will be nicer and require a

little less

when baked.

Put the

salt.

It is

designed to have a light, but thick crust

chicken, with its gravy, enough to nicely cover it, into the dish, without a bot-

tom crust but roll out the pastry of such a thickness as to just cover the dish

nicely, cut a few fancy slits through the top, to allow the steam to escape, and

place in the oven at once, and bake about 30 minutes, or long enough to cook

the crust nicely. Serve hot, with mashed potatoes, made rich with milk and

butter, or cream, if you have it.

Some put potatoes in the pie, but it is out of

fashion, and, thank the Lord, there is one fashion, at least, which is conducive

;

to health, as water-soaked potatoes are not.

Beefsteak, cold roast beef, veal, lamb, prairie hens, and other wild game,

may be treated in the same way, with like success; but prairie hens should have

Any meats not tender must be stewed tenthe skin removed before cooking.

der, or done, before putting into the pie dish, as

baking to cook the meats, it would spoil the crust.

you cannot depend on the

Mrs.

Caihenne Baldwin,

Toledo, Ohio.

—Having had my

office in this lady's house for about two years,

most of the time, I am able to say, if you follow

A closing, word, only,

these instructions, you will have no reason to complain.

milk, for wetting up pastry, as bread, makes them richer than water, hence use

is when you have it plenty, but do not make pastiy too soft, but rather stiff.

Chicken and

Pie. Season sufficient slices of boiled ham, with

pepper and salt, if needed, and put a layer upon the paste, which should be J^

inch thick; then a layer of chicken, which has been jointed and cooked till

tender, upon the ham, and also the yolks of some hard-boiled eggs, sliced; a

couple layers of each should properly fill the dish; putting in some gravy made

with water in which the chicken was boiled, adding, if liked, 3^ cup of tomatoes to the gravy; cover with another crust, and bake only to bake the crust;

or it may be baked without the gravy, and I think this the better way, the

gravy being made to dip upon the pie, and miishcd potatoes, with which it is to

be served. If no eggs and tomatoes, make it without, and still it will be Very

nice, if the meats have been cooked tender before putting into the pie.

RemarL'i.

and boarded

in the family

Ham

—

363

PIES.

Rabbit Pie, Fricasseed and Roast. — Cut up the rabbit, remove the

Put the rabbit, a few slices of ham, a few forcemeat balls, and 3 hard-boiled eggs, by turns, in layers, and season each with

tea-spoonful of grated nutmeg.

pepper, salt, 2 blades of pounded mace, and

Pour in

P*- "^ater, cover with crust, and bake in a well-heated oven for \}/^

hours. When done, pour in at the top, through the middle of the crust, a little

good gravy, which may be made of the breast and leg bones, flavored with

onion, herbs and spices.

Fricasseed.

Rabbits, which are in the best condition in midwinter, may be

breast bone and bone the legs.

%

%

—

fricasseed like chicken in white or brown sauce.

—

To Roast. Stuff with a dressing made of bread-crumbs, chopped salt pork,

thyme, onion, and pepper and salt, sew up, rub over with a little butter, or pin

on it a few slices of salt pork, and a little water in the pan, and baste often.

Serve with mashed potatoes and currant jelly.

—

Oyster Pie. Small oysters, l^^ qts. cracker crumbs, 1 cup; salt and

pepper to suit. Directions— Drain the oysters in a colander, and throw away

the juice, unless you wish to cook it, seasoning properly and eating it as

"soup," with some crackers; there will be juice enough from the oysters.

Line the sides of a deep buttered pie-dish with a crust made as for the chicken

and other meat pies above; put a layer of the oysters, salt and pepper to suit;

;

then a light sprinkling of the cracker- crumbs, and so fill the dish; put over the

top some bits of butter to season nicely, and cover with a crust; bake in a quick

As soon as the pastry is done the oysters will be cooked also.

Remarks. By using the juice the pie is made too mushy, or soggy.

oven.

—

Escaloped Oysters, or Oyster Pie With Crackers.— Oysters, 1%

pepper, salt and a little mace.

—

Directions Drain

and put a layer of the oysters over the

bottom; then, the crackers being thin, butter one side lightly, and place a row

of them around the dish in place of a crust; season the oysters, each layer as

you go along, then sprinkle on some cracker-crumbs, else split crackers, buttered, does nicely in place of crumbs, and so fill the dish, or until the oysters

are all in, putting another tier of crackers up the side, if needed, as you fill up

to the top of the first tier, and cover the top with a layer of buttered crackers,

putting on the butter pretty freely on the top crackers, which melts down into

the dish and makes a crispy cover or crust, without the trouble of making

qts.; crackers, sufficient;

the oysters as above; butter the dish

pastry.

Remarks.

result.

— If this new plan

is

done carefully you will be pleased with the

If not, you can take the old crusty, mushy way again;

but I know you

will not.

Minced Turn-Over Pies, Pried or Baked.— For the pastry, or

crust, sugar, 1 cup; 2 eggs; butter,

soda and

salt,

% the size of an e^g; sour milk, 1% cups;

Directions — Beat the eggs, butter

each, 1 teaspoonful; flour.

and sugar together; put the soda into a bowl with a tea-spoonful of water,

mash it and dissolve, then pour the milk upon it, and mix all together, stirring

in what flour you can with a spoon, then mix with the hands; work in only

DR- CHASE'S BECIPE8.

S64

enough to make a soft dough, as for fried cakes. Cut off a piece as large as a

good sized egg, rolling out in round form; then put 2 table-spoonfuls, or a little

more, of minced pie meat (which see), which is not very moist. Spread it over

one-half only, of the crust, leaving an edge margin of J^ inch then turn over

the other half, and with plenty of flour on the fingers pinch or crimp the edge

firmly together, to keep in the juices. Fry in hot lard, turning carefully when

one side is done. Take up carefully also, using a knife to assist, lest th3y fall

from the fork, placing them on plates, separately, until cold but if done just

before dinner, at our house, several of them never get cold. If the juice works

out while frying the hot lard will sputter and fly around lively hence, be sure

Bake when you prefer to do so.

to pinch the edges well together.

Remarks. If the pastry is made as soft as it can be rolled by dusting freely

They are very nice, too, to

it will be very light, and the turnovers very nice.

bake them.

;

;

;

—

Apple Turn-Overs, Fried or Baked.—Dried apples, 1 pt.

;

raisins,

—

cinnamon and allspice, or nutmeg, each, 1 tea-spoonful. Directions

Stew the apples and raisins together, leaving as little water as possible. Mash

the apples to a pulp (but I prefer to find the raisins whole), and put in the

seasoning. Make the paste and otherwise treat the same as the mince tmn-overs.

1 cup

;

Of course, the apples may be used without the raisins, but they suit me better

with them. These, also, may be baked as well as fried, when you choose.

Other fruit, as peaches, berries, etc., may be used in the same way.

Apple Turn-Over Pudding, Baked— Apples, sugar, butter, nutmeg,

a little salt, and pie-paste.

—

Directions Sufficient nice tart apples to fill such a

pudding-dish as the family demands; peel, slice and put into the dish, which

has been buttered cover with good pie-paste, and bake in a quick oven. When

;

done, "turn-over" upon a suitable plate, and spread upon the apples 3 or 4

table-spoonfuls of sugar, and butter half the size of an egg, and a pinch of salt,

mixing with a spoon a little on the top then grate on some nutmeg. Serve

hot.

The sugar, butter, and nutmeg on it form the sauce, but milk or cream

passed with it will suit some better. Of course, this maybe "turned over"

;

Vvith peaches as well as with apples.

—

Remarks. Although this is a dish to be "turned-over-upon-a-plate," yet I

have placed it here among the "turn-overs" proper, as it makes but little difference where we find or place a good dish. It is nice. I speak from knowledge,

CAKE-MAKING, BAKING, 'ElT^C— General ttemarks and Explarvations.

—To make good cake every

flour, sugar,

article

used must "De good, of its kind

or molasses, butter or lard, eggs, spices, or flavoring extracts,

cream of tartar and soda, or saleratus, or baking-powder, milk, etc.

But to save repeating the explanation with every cake receipt given (many

of which must be very similar, if not absolutely the same), I vdll make such an

explanation in connection with each of the articles mentioned as entering into

fruit,

cake-mixtures that persons can soon familiarize themselves with, all that is

necessary, to a full

and complete understanding of the whole subject, without

the repetition referred to.

Flour.

—

It

being understood, then, that

all

in making cake shall be good, I need only say:

—

the articles, or material used

The flour will be the better if

—

put into the oven and thoroughly dried stirring a few times while drying

then sifted; and if cream of tartar with soda, or baking-powder are to be used,

they or the one to be used should be stirred into the flour before sifting.

—

—

Sugar and Butter. —Use your own judgment at to whether white or

light brown sugar may be used.

For common purposes the light brown will

do very well; but if a delicate cake, for any particular occasion, is to be made,

use pure white sugar and very nice butter. If sugar is at all lumpy, crush

by rolling, then the sugar and butter should always be creamed together,

beaten together until they are completely blended into a mass, much the

i. e.

appearance of cream, hence the word "creamed" has been appropriately

applied. And this creaming of the butter and sugar is a very important part of

cake-making; for, by this process, the oiliness and consequent indigestibility of

the butter is overcome, the cake rises brighter, and is much more healthy and

digestible than by rubbing the butter into the flour, which has heretofore been

the more usual custom.

In cold weather it may be necessary to place the butter in a warm place a

short time to soften not to melt to enable the creaming to be properly

,

—

—

done.

Lard and Drippings. —Neither lard nor drippings are as good as butfor family use, half the amount may be very satisfactorily put in the

ter, but,

place of half of the butter named.

—

Molasses. When molasses is used the cake will scorch quickly if the

oven is too hot; hence for these, and for cakes having fruit in them, bake in a

moderate oven, especially such as fruit loaf -cakes, they being generally thick,

require a longer time for baking.

Then, if there is danger of burning the top,

in any case, cover with brown paper, until nearly done.

365

CHASE'S RECIPES.

I>R.

366

—

!Eggs. Eggs must be fresh and well -beaten; and it is claimed that all

cakes are better if the yolks and whites are beaten separately. This may be

true, to a certain extent, but my wife who has made cake for me (or seen that

it was done as she desired) for over forty years, claims, and I have no doubt

of the fact, that the difference, for general use, is not sufficient to pay for the

extra trouble; while, for nice cake, for special occasions, it may be best to beat

separately.

Spices are always to be ground, or very finely pulverized, where the old

fashioned mortar is still in use.

Flavoring Extracts, kept by dealers may be used, or those made by

receipts given in this work, which will be found under proper headings, using

only sufiicient to obtain a fair flavor of the fruit represented.

Fruit requires care in selection, or purchase, and also in its preparation

for use.

Raisins need to be looked over to free them from any remaining stems,

and from small gravel-stones, which are often found among them, then washed

drained, dried and floured, and used whole, or they may be seeded and chopped

after washing and draining, then rubbed

"dredged" with flour, which

largely prevents them from settling to the bottom of a cake or pudding.

—

—

English Currants require picking carefully to free them from gravel,

dirt, etc.,

and several careful washings, for the want of proper care in curing.

They also require drying and flouring, the same as raisins, for the same reason.

Homo-dried

Fruit.

— Currants, raspberries, blackberries,

whortle

(" buckle ") berries, etc., may be substituted for foreign fruit veryjsatisfactorily

when desired, or when they are plenty.

Citron, when used, is to be " shred," i. e., cut into long narrow strips, or

chopped, as preferred. If chopped, however, leave it the size of peas, so that

one eating the cake can tell what it is without too close scrutiny.

Almonds are to be blanched, i. e. boiling water is to be poured upon

them and allowed to stand until the thin skin will rub off easily, then chopped

as citron, or pounded finely in rose water preferably chopped.

,

—

Cream of Tartar and Soda are always to be stirred into the flour

before it is sifted, the same as baking powder. The proportions in using

should always be two of the first to one of the latter. They are usually kept

in separate boxes and mixed when used, by taking out 2 teaspoons of the

cream of tartar to 1 of the bi-carbonate of soda (baking soda), but they may be

purchased in quantities of Yi lb. of the cream of tartar to

lb. of the soda (or

%

in these proportions) and all mixed at once, if dry, and kept in an air-tight box

in a dry place, and thus you

have always ready for use a better baking pow-

der than you can buy.

Saleratus, when used, is to be dissolved in a little hot water, or in a little

of the milk, by rolling finely on the table or moulding-board before putting

CAKES.

into the

cup to

dissolve.

After the same

367

is

dissolved,

add

it

to the

cake

mixture.

Soda, when used alone, is to be treated the same as saleratus.

Baking Powder should always be mixed into the flour, the same as

cream of tartar and soda, befoi'e the flour is sifted.

Milk is always to be sweet when baking powder, or cream of tatar with

soda are to be used.

Sour milk or buttermilk when soda, or saleratus only are

to be used.

Making Up or Putting Cake Together. — The eggs being properly

beaten, the flour sifted, the sugar and butter creamed, everything to be used being

placed within reach, little by little add the milk to the creamed sugar and butter,

stirring constantly, then the yolks of the eggs

after which the sifted flour, having the proper

(when beaten separately),

amount of baking powder, or

cream of tartar and soda in it, and then the fruit (if fruit is to be used), spices

or flavoring extracts; but, now, if saleratus is being used, it is to be dissolved

and stirred in, and lastly the beaten whites of the eggs, stirring but little after

these are added; but the more thorough the stirring together, previous to putting

in the whites, the better.

Baking— Heat of the Oven, etc. —To bake cake nicely, the heat

of the oven should be uniform throughout the whole time of baking; and for

thin cakes (and that covers nearly all, except those having fruit in them)

a quick oven is required, so that by the time the cake is properly raised the

baking shall commence; for if the heat is not uniform throughout the baking

there will be a soggy streak shown in the cake, because if the cooking slackens

much the cake begins to "fall," and although the heat may be again raised, yet

what^as settled together will not rise again wliile if you get too great a heat

simply cover the cake with brown paper to prevent burning the top, and partly

close the damper to prevent too much heat from passing under the bottom but

the oven door must not be left open in cake baking, or else the cake will " fall,"

light,

;

;

Avoid, as much as

cake after it is placed in the oven and has began to

the same as if the heat had fallen off for want of fuel.

possible, also, the moving of

rise,

as the

motion

may cause the escape of gas, leaving the cake heavy, and

especially is this important with cake containing grated or dessicated cocoanut.

Pans.

—Pans should always be well buttered, except for thick, or loaf

cake, which requires the bottom of the pan to be covered with a buttered piece

of white paper, buttering the sides, unless deemed safest to paper the sides also,

especially if the cake is a thick fruit cake, and in this case the top must be cov-

ered with brown paper until nearly done.

To Know When a Cake is Done, pierce it with a clean broom

If it comes out free of the cake mixture it is done but a few minutes

more had better be given it than to have it at all under done.

splint.

;

Hints and Suggestions. — If attention is given to the above explanabrought to bear upon the following recipes, I have no fears of a failure; and those who have not been instructed

tions and a moderate degree of experience is

—

-Di?.

368

CHASE'S RECIPES.

as they should have been by their mothers,, or those having the care of them iu

their minority, and now find it necessary to make cake for themselves and their

husbands, must begin with the cookies, and other smaller and plainer cakes,

lest a failure should too greatly discourage them and should they fail a few

times, take the mottoes, "don't give up the ship," but "try, try again," and

;

ultimate success must follow.

Special Explanations.

—If any special explanations are needed, they

will be given in connection with the recipe.

Lastly

—Keeping Cakes. —Keep cakes in the cook-room until cool;

then wrap and place them in boxes with covers to exclude the air. Jelly cakes,

however, had best not be removed from the plates upon which they have beea

built up, but need to be wrapped and placed in boxes, the same as others, which

insures their moisture much longer than if not put away in boxes. Fried cakes,

becoming cool, may be put into stone jars, and a cloth of

it down around the edge, then

another cloth over the top of the jar, with a plate upon it will keep them suffiBread

ciently moist.

It is not best to make large amounts of them at a time.

needs the same care to keep it nicely moist.

cookies, etc. , after

several thicknesses be put upon them, pressing

Table of Explanations and Comparative Weights and Measures.

—When white sugar

is

galled for, "A," or first-class coffee sugar

is

intended.

The cup intended to be used is the common sized tea-