\'^5^'^^A^p^A -^^Aa/^ -A: ,^.5i;^^' >no;:'-' ^A^rvA^r^n/*^ LIBRARY OF CONGRESS, AMBEIOA. ^'.^C^.A^^A^'^r; >>?K^~?^> >:m^0.r^^f r - «^- '^:^^ ^'^m.^f^.' «^s;;;fit!ff?'***! t f^H^^ ^Jf^^as;^! iln^^di^' TiaiE] i^2 -^-'^ American Pastry Baker OR GENERAL INSTRUCTOR In the Balling of all Kinds PASTRIES, CAKES & CUSTARDS, ^ '^ '^IS.^., PUBLISHED BY Hoffman & Morwitz, 612 & 614 Chestnut Street, PHILADELPHIA. Entered according to Act of Congress, in the year 1872, by Hoffmak & MoEWiTZ, in the Office of the Librarian of Congress, at Washington. f I\EFACE TO THE FIRST EDITION. Induced by the growth of technical literature and the progress made in arts and trades as well as by special encour- agement of several bakers^ the Editor has made it his business, to issue this little book and thereby to assist with some valuable hints Master-bakers and their apprentices, giving them some use- ful informations in their trade. — IV — The Editor has made it a point, to be as short as possible without loss to clear- ness and comprehensiveness, in order to make his subject easy understood and digested. His name is sufficient guaran- tee for the correctness of his receipts, he being generally known as a theoretically thoroughly versed and practically work- ing baker since more than fifteen years, and having them used in his own busi- ness. As this is the only work treating the manufacture of Pastry, which has made its appearance in print in America, it is to be hoped, that the same will meet with a favorable reception. CHAPTER I. Treats of the various styles of Baking incidental to the business of the American Pastry Baker. There are different kinds of dougli, wMch, accord- ing to their component parts and method of prepar- ing, may be classified as follows : 1. Puff paste. 2. Short paste. 3. Home made paste. 4. Common Short paste. 1. PUFF PASTE. in the manufacture of good puff paste, sound butter and yery fine flour are imperatively necessary. To — 6 — 1 pound of flour, 1 pound of butter and 2 eggs must be added ; tbe butter must be washed in fresh water, rounded to a strip about as thick as a finger^ and left in water for several hours ; in summer a piece of ice should be put into the water. Take the flour, J- pound of butter, the yellow part of an egg, stirred clear with a little rum, and a little very cold water, and knead it into a regular solid dough until it becomes almost as stiff as the butter, roll it out to the thickness of a finger, lay the butter (dry) in the middle, put the sides of the dough together over the butter, beat it gently with the roller, turn the dough and roll it, having first sprinkled it with very little flour, to a four-cornered slab of about a finger's thickness ; then lay the sides over so that the edges meet, roll it even again and lay the dough once more together, so that it has now been folded four times. The process just described is called the beating of the dough » It is then left to lay quietly for about J hour, the same process repeated 2, 3, or 4 times, with a pause of about 10 or 15 minutes be- tween each beating. After the last beating the dough will be done and ready to be worked into every variety of baking. Care must be taken that the butter be neither too soft nor too hard. In the former case the dough will cling to the table when rolled out, and lose its smooth appearance ; when baking, it will not raise any better than when the butter is too hard, and thereby loses its value. The dough will also lose its transparency and delicate gloss by sprinkling too much flour on it, when it is rolled out. 2. SHORT PASTE. For the main stem take to 1 pound of flour ^ pound of butter and the yolks of 8 eggs. Another kind of short paste is made as follows : 1 pound of flour, J pounds of butter, J pound of sugar, the yolks of four eggs and 1 gill of water. Receipt for a third hind of short paste : 1 pound of flour, £ pounds of butter, J pound of finely ground almonds, J pound of sugar, the yolks of 4 eggs, ^ gill of sour cream, 1 lemon-peel grated and a litte ground cinnamon. The butter must be hard, tough and well washed, and all the ingredients rapidly made to a dough, so that it becomes smooth and clear. If the dough is worked too long with warm hands, it becomes brittle and loses its smooth surface and tenacity, and is rendered useless for fine baking. — 8 — 3. HOME MADE PASTE. To 1 pound of flour take f pounds of lard and 1 gill of water, in wliicli J ounce of salt should be dissolved, viz. : 4 pounds of flour, 3 pounds of lard, 1 ounce of salt and 1 pint of water. Another receipt is : 1 pound of flour, J- pound of lard, J ounce of salt, 1 gill of water; viz.: 4 pounds of flour, 2 pounds of lard, 1 ounce of salt and 1 pint of water. 4. COMMON SHORT PASTE. To 1 pound of flour, 6 ounces of lard, J ounce salt and 1 gill of water; viz.: 4 pounds of flour, \^ pounds of lard, 1 ounce of salt and 1 pint of water. Another hind: — 1 pound of flour, ^ pound of lard, J- ounce of salt, ^ pint of water; viz. : 4 pounds of flour, 1 pound of lard, 2 ounces of salt and 1 quart of water. This last dough is used in many bakeries for the bottom crust, which is not advisable, as the pies become tough and unpalatable, although the top crust be made of other dough. The last mentioned doughs, Nos. 2, 3 and 4, are prepared in the following manner : Flour and lard, — 9 — or flour and butter, must be kneaded on the baking table or pan until a dougli could be made of it with- out the addition of the water, but care must be ta- ken that the mass does not become lumpy. A large hole is then made in the centre by drawing the mass apart and closing the edges well in, so that the water cannot trickle through and drop on the floor; pour water, in which the salt has already been dissolved, into it, draw the mass slowly from all sides under the water, and then rapidly make a dough of the whole without kneading the same too much. When making the Short Paste No. 2, the eggs must be beaten well together before being added to the dough. The lard as well as the butter must be stifi" and hard. In winter, it generally must be warmed a little, but care must be taken that it does not get too soft, as the dough then will not become light. The pies should always be made in not too hot a place, and then, as soon as possible, baked in a hot, air-tight oven. The edge of the bottom crust, after being put on the plate, must be washed with water, and several indentions made on the cover with the jagging iron, as the former prevents the juice of the fruit from oozing out of the pie while baking, and the latter, by giving outlet to the steam from the pies, prevents the cover from being raised, which makes them 10 hollow and gives them a bad appearance. It is also better to break the dough just as it is needed for rolling, instead of breaking the whole batch in pieces at once, as it thereby loses in lightness. The pies are generally washed with milk or with the beaten yolks of eggs and milk^ which gives them a gloss and good color. CHAPTER II. Treats cf the making of pies and tarts and their various fillings. 1. HOW TO MAKE PIES. Break a piece of dougt from the batch, about the size you require for a pie, roll it out and cover the plate with it, which process continue until all your plates are covered. Then fill them with any kind of marmelade, green or preserved fruits, and wash the edge of the lower crust with water; then roll out your cover (making the same process as with the lower crust), mark it and make an opening in it with the jagging iron or knife, lay it over the fruit and — 12 — press the dougt smooth on the edges of the plates, or cut it with a sharp knife ; then wash the pies with milk, or yolks of eggs and milk, and bake them in a hot, air-tight oven. 2. HOW TO MAKE TAETS. The cover generally consists of butter paste or short paste, and the fillings of slices, quarters, or eighths of apples, apricots, peaches, oranges, halves of plums, stoned cherries, strawberries, raspberries, gooseberries, marmelade, jelly, preserved fruits and cream. The fruit slices, strawberries, raspberries, etc. must, before being used for tarts, etc., for a whilC; be laid in fine sugar, grated lemon peel, or some other spice, or, according to circumstances, the former must be stewed, and the smaller fruits, excepting plums and cherries, which should be sprinkled with sugar before baking, should be stewed in sugar. The tarts generally are covered with network. After the dough-covered plates have been filled with whatever fruit may be preferred, cut with your jagging iron long strips, about the width of a finger, from the dough, which should be rolled out flat about ^ of an inch thick, and plait these strips over the filling, — 13 — laying the first one across the centre, the second crossing the first, then two others from each side of the first, then two from each side of the second, keeping them about J of an inch apart, so that two strips alternately cross from side to side until the whole filling is coyered, as it were, with a net work. The ends then must be cut off clean at the edges, the ridge of the tart washed with egg and then bordered with one of the before mentioned strips ; wash the tarts with egg, but be careful that none of it runs off on the sides. Bake in a medium hot oven. For very small tarts the strips must, of course, be made proportionally narrower, in order to make a net work on so small a surface. All tarts of puff paste must be glazed well with pulverized sugar while in the oven, or else covered with snow of the white of eggs and sugar, sprinkled with water, and baked in a more than medium hot oven. Small tarts generally are made in the following manner: Have your puff paste rolled out thin, press out the slices with your form, put them into the appropriate tin moulds, and then add your filling. Or, after having rolled out your dough about l inch thick, press out the under crust of about 3 or 4 — 14 — inclies diameter, put it on tlie baking pan, wasli it with egg, and put on an edging of about J inch in height, put in your filling and proceed according to foregoing directions. This last kind of shell for tarts is used for Oyster Pattys, but is generally baked alone and filled afterwards. 3. ON THE PREPARATION OF THE VARIOUS FILLINGS. 1. MINCE PIE. Take 5 pounds of beef and 10 pounds of apples chop fine, or prepare it with the machine, add 3 pounds raisins, 3 pounds currants, i pound citron, 5 pounds sugar, or three pounds sugar and 2 pints of the best molasses, 1 ounce of ground cloves, 1 ounce of ground clove pepper, J ounce of nutmeg and mix with 2 pints of good brandy and the meat broth, and then press the mass in a pot, (it will keep from 2 to 3 months in a cold but not damp place) and thin it when used with cider. — 15 — 2. ANOTHER KIND OP MINCE PIE. Take 6 pounds of beef from tlie loin, and scrape all the skin and sinews from it with a knife, cook a fresh beef tongue, and after removing the skin after it has become cold, chop it up with the loin of beef Then chop 2 pounds of stoned raisins fine, clean and wash 4 pounds of currants, take 1 pound of sugar, 2 nutmegs, j- ounce mace, 1 ounce ground cloves, 18 large pared and grated apples, a hand- full of salt and 1 pint of Cognac, mix the ingredients well together and then press them into a box. 3. LEMON PIE. Beat up J- pound sugar with 12 eggs lightly, and stir the following articles in with them : ^ pound of butter, the grated rinds and juice of 4 lemons, and 1 quart of water. 4. ANOTHER SORT OP LEMON PIE. Beat up 4 eggs with l pound of sugar lightly, add the grated peel and juice of 3 lemons, then dissolve two ounces of corn-starch in a little cold water, and let it boil one minute in 1 quart of boiling water, stirring it all the time to prevent it from burning, and, after cooling a little, mix the above ingredients in. -— 16 — 5. APPLE PIE. Cut one peck of apples and boil them soft in 4 quarts of water, add from 4 to 8 pounds of white sugar, and let simmer for half an hour; rub the same through a sieve, and season with cinnamon or nutmeg. Or, peel and core the apples, and cut them in thin slices; then chop them fine, and mix them with some cinnamon, grated lemon-peel, chopped almonds, sugar, small raisins and wine. 6. PEACH PIE. Stone the peaches and slice them thinly, fill the dishes and sweeten them with powdered sugar, adding a little water; instead of sugar and water some of the best molasses may be used. You may also cut the peaches in eighths, adding pounded almonds, grated lemon-peel, some wine and sugar, but when the fruit is not very ripe, it would be preferable to boil the same first, however not more than half-soft and only in sufl&cient water to prevent burning. When cold enough remove the stones and sweeten with sugar at your pleasure. — 17 — 7. PLUM PIE. Do the same as with peaches* 8. RHUBARB PIE. Take the tender sticks of rhubarb and after skinning them, cut them into short pieces and put. them on the dough in the dishes, then sprinkle some grated lemon-peel on the top, also from 2 to 3 ounces of sugar on each dish, moisted with a little water, and strew some flour over all, before closing- the top. When Rhubarb pies are made in this manner, they are to be baked at a star fire, because with too much heat the filling would not get pro- perly soft. The most convenient and quickest way is, to cook the rhubarb previously ; viz : Take for 8 pounds of prepared rhubarb 2 quarts of water and make it boil at a moderate fire, and add to it finally 6 to 8 pounds of white sugar and some grated lemon-peel. When the whole is boiling again, mix with it 1 ounce of corn starch dissolved in a little cold water and leave it on the fire a few minutes longer. 9. CHERRY PIE. 10. GOOSEBERRY PIE. 11. CURRANT PIE. — 18 — 12. GRAPE PIE. 13. HUCKLEBERRY PIE. 14. BLACKBERRY PIE. 15. RASPBERRY PIE. 16. STRAWBERRY PIE. These sundry eiglit pies are made in the same way. The fruit must be properly picked and all stalks, leaves etc. etc, thoroughly removed, then filled into the dishes containing the dough and covered with about 2 to 4 ounces of powdered sugar to each pie, some fruit requiring more sugar than others, especially gooseberries, the sugar to be moistened with a little water, and some flour to be sprinkled over before the top is put on. Or you may cook the fruit first, by simmering slowly with little water and after adding the neces- sary sugar, leaving the same still from 5 to 10 minutes on the fire. To each pound of fruit, 1 to 2 gills of water and J to 1 pound of sugar are required. 17. RAISIN PIE. Beat 1 pound of sugar and 12 eggs nicely together and mix into it 3 pounds of raisins, after having scalded the latter in 2 quarts of boiling water; then add some grated lemon-peel. — 19 — 18. ANOTHER DESCRIPTION CF RAISIN PIE. Boil 2 pounds of raisins in 2 quarts of water until tliej are soft, add 1 ounce of corn starch pre- viously dissolved in a little cold water and let the whole cook for a few minutes. Beat 6 eggs and |- pound of sugar nicely together adding some grated lemon-peel. 19. ANOTHER RAISIN PIE. Scald the raisins in boiling water and fill there- with the dishes already covered with the paste. Pour some of the best molasses on, add the grated lemon- peel and sprinkle with flour before covering with paste. 20. QUINCE PIE The pared quinces are to be cooked in wine or good cider, with sugar and cinnamon, lemon-peel and some cloves until reduced to a marmelade, press this mass through a sieve and spread it on the top and close the pies. — 20 — 21. ORANGE PIE. Boil 2 pounds of pared and cored apples witli ^ pound of sugar, 2 ounces of pulverized almonds and ^ pint of wine, until they become a marmelade, which you put on the paste in the dishes. Then grate the peel of 2 or 3 oranges, take the skin off and cut them into thin slices ; spread these on the apple marmelade and the grated peel on the top. Cover up. 22. MARLBOROUGH PIE. Beat 4 eggs and 1 pound of sugar together up in 1 quart of milk, add 4 pounds of apple marmelade and a little nutmeg, fill the dishes, put the top on and bake as usuaL 23. CREAM PIE. Put 1 quart of white wine with 1 pound of sugar on the fire. Beat in a pitcher the yolks of 8 and the white of 2 eggs, add 1 ounce of corn starch, dissolved in a little cold water and the grated peel of 1 lemon. The eggs ought to be well beaten up and poured into the wine, when it is boiling, and the stirring must be continued without interruption until the mixture is boiling again. When cool, to be filled into the dishes without delay and to be baked as usual. — 21 — 24. VANILLA CREAM PIE. Pound 1 stick of vanilla quite fine, pour 1 quart of white wine thereon, add 8 whole eggs, J pound of sugar and 1 oz. of corn-starch dissolved in a little cold water. Put on coal-fire and turn quickly until boiling, then remove it immediately from the fire, stirring the cream until it gets cold, and finish the pies in the usual manner* 25. GOOSELIVER PIE. Six large white gooselivers well larded with the fine cut fat of pickled pork and fresh truffles to be seasoned with salad oil, powdered spice and lemon juice. Take J- pound of truffles, J pound of boiled veal and the breasts of some chickens, ^ pound of fat pork and some charlottes, chop all together very fine, beat ^ pound of butter with 2 eggs and mix all these last named ingredients together, adding some salt and 1 pint of beeftea. Mix well and let stand. Cover a dish with pie crust, sprinkling the same with parmesan cheese, and spread half the mixture thereon, then put the larded gooseliver and on the top the other half of the mixture again. Cover with thin slices of salt pork and then with the crust. Give it a coat of the yolk of eggs and bake. This pie has an excellent flavor. — 22 — 26. GOOSELIVER IMITATION PIE. 2 pounds of veal from the hauncli, ^ pound of new pickled pork^ part of a smoked oxtongue foiled, or some ham, 1 ounce of boned and watered sardelles, 2 tablespoons full of capers, the flesh and peel of 1 lomon^ to be chopped fine and mixed together. Season with cardamon, mace^ cloves and pepper, adding 4 spoonfulls of wine. Fill with this mixture and bake. 27. EEL PATTIES. The outside consists of puff paste. The clean flesh of a well grown eel is cut into thin well rounded pieces and these, after being pickled, are stiffened in butter, fine spices and lemon juice. Of all the odd and ends of the fish, herb butter^ sardelle butter, parmesan cheete, a good deal of thick and rich brown gravy and wheaten bread crumbs a fine stuffing is made, which must be soft enough to dissolve on your Tongue. The dough rolled out to a thickness of J of an inch is to be cut by a circular form into underlayers of about 6 inches diameter. These receine a coat of eggs and round the outer edge a border half an inch high. Put 23 some of the stuffing inside, a slice of eel tlieron and covered with stuffing again, to give it a hilly shape. Spread some parmesan cheese on the top, taking care, that none thereof falls on the surrounding border, sprinkle with lobster or crabfish paste or butter, paint the boarder crust with egg carefully, and bake the patties in a strong heat. These patties may also be made in crust top and bottom. 28. OYSTER PATTIES. The outside consists of puff paste, and as to the rest proceed as before. The extremely fine stuffing is mixed with the well boiled juice of the oysters left from the oysters, which have been stiffened in Rhinewine. Instead of this stuffing, as advised for the eel patties, another may be substituted made of ground breadcrumbs, finely chopped herbs, sardelle butter, a few eggs, butter and some Rhinewine. Put into the staffing of each patty three shaved oysters. These patties also can be made with top and bottom crust, 29. CRABFISH PATTIES. Take puff paste, thinly rolled out, and cover small patty dishes, and prepare the outside in the same — 24 — way as for eel patties. Mix IJ quarts of milk with 4 eggs^ wliicli liave been stirred on the fire into one mass with 2 spoonfulls of flour, a good J pound of crabfish, butter, 2 ounces of sugar and some nutmeg. When cold, add the yolks of 6 eggs and ultimately the white of 4 eggs beaten up. Put into each dish half a spoonfull of crab hash, cover with parmesan cheese and crabfish butter and fill up with the mass described above, 30. CRANBERRY PIE. Boil one pound of cranberries in one pint of water until soft, add one pound of fine white sugar and let simmer from 15 to 20 minutes. Another hind of Cranberry Pie is made by boiling one pound of cranberries in one quart of water, until soft, and one pound of sugar and by adding one ounce of corn starch dissolved in a little cold water. Let boil 1 to 2 minutes more and then remove from the fire. 31. APRICOT PIE. Peel and stone 2 pounds of apricots, quarter them. Take one ounce of grated sweet almonds, \ ounce of — 25 — bitter almonds, J pound of sugar, |- ounce of citron, the grated peel of one lemon, ^ ounce of allspice and sufficient gelatine to make the mixture form a jelly. Cook it all together and when cold fill your pie dishes and bake as usual. 32. PINE APPLE PIE. Kemove the outside from the pine-apple and cut it into thin slices, which you mix in a kettle with sugar, grated lemon peel, ground cinnamon and some Rhinewine. Cook a short time over a slow fire, be- fore filling the pie crust. 33. LEMON CREAM PIE. Mix the yolk of 10 eggs with one ounce of flour or corn starch, the juice and grated peel of four lemons, J pound of sugar, 4 ounces of powdered almonds including one ounce of bitter ones, 2 ounces of citron, a little cardamon, ^ pint of Rhinewine and a pinch of salt. Put it on the fire and stirr until the mixture becomes quite hot and begins thickening and then add the beaten-up white of half the number of eggs. — 26 — 34 PIES OF DRIED FRUIT. All sorts of dried fruit, sucli as peacheSj apples, New York plums, prunes, etc., are to be soaked a good wliile in cold water first and afterwards cooked soft on a starfire. Drive through a sieve, add the necessary sugar and let boil until all the water is fully absorbed and the fruit has the appearance of apple butter. — 27 CHAPTER III. CUSTARDS. GENERAL REMARKS. For custards use new laid eggs only and cook the custard only in a kettle, standing inside of a vessel filled with boiling water. 1. BOILED CUSTARD. Boil one quart of milk with some sticks of cinna- mon and a little lemon peel. Sweeten with 1 J pounds of fine white sugar, scum it and when moderately cool, add gradually 8 well beaten eggs and some — 28 — rosewater. Stir the whole on a slow fire and when thickening pour into cups or glasses. 2. ANOTHER DESCRIPTION. Take the yolk of 10 eggs and the white of four. Beat the same slightly with J pound of sugar and pour it gradually in a quart of milk, which is nearly boiling. Add some rosewater and stir the whole on a slow fire uDtil it has the required thickness. Then fill the cups and glasses, spread the beaten froth of the remaining white of 6 eggs over the top and fine powdered sugar thereon and glace the surface by holding a hot iron above it, 3. COMMON CTJSTARD. Boil 1 quart of milk with some sticks of cinnamon and lemon-peel. Dissolve 1 ounce of cornstarch in a little cold milk and let the boiled milk run through a sieve thereon, then add gradually the well beaten yolk of 6 eggs. Put the whole on a slow fire and stir until the proper consistency is obtained, then fill the cups or glasses and give them a sprinkling of fine sugar and nutmeg. 4. RICE CUSTARD. Mix 1 pint of milk, 1 pint of cream, 1 ounce of sifted rice-meal, some rosewater, J pound of sugar — 29 — and stir above the fire until the mixture begins to boil ; or you may boil two pounds of good clean rice in 1 quart of milk ; let it become quite soft, add the well beaten yolk of 4 eggs and allow it to boil a few minutes under constant stirring. Fill your cups and sift some fine sugar and nutmeg on the top. 5. BAKED CUSTARD. Beat lightly 12 eggs with J pound of sugar and add gradually under constant stirring 2 quarts of milk, also some nutmeg and rosewater, or cinnamon and grated lemon-peel. Cover the dishes with dough, put them into the oven and fill them, but not more than three at the time, or the dough in the dishes would blister, before they could be filled. 6. ANOTHER SORT. Boil 2 quarts of milk with a little cinnamon and lemon-peel. Dissolve 4 ounces of corn-starch in about one pint of cold milk and pour the boiled milk through a sieve over it under continual stirring and add furthermore 2 quarts of cold milk in the same way* Whisk 12 eggs lightly with one pound of sugar, and while constantly beating, let all the milk slowly run into it. Continue the whisking of the whole for some time, and bake as explained before. — 30 — 7. COOOANUT CUSTARD. Beat 12 eggs with one pound of sugar nicely, stir into it from 2 to 4 ounces of melted and clarified butter, a peeled and rounded cocoanut, add slowly 2 quarts of milk. Whisk the whole for a while and bake as usual. 8. ANOTHER KIND. Beat 16 eggs with one pound of sugar nicely and slowly, add 1 grated cocoanut, ^ pound of butter and 2 quarts of milk. Soak 2 to 3 pounds of bread in 2 quarts of milk, rub it through a sieve and add it to the above. Stir all together for a few minutes and bake the custards in the customary manner. This mass is especially adapted for the small cocoa- nut patties. 9. PUMPKIN CUSTARD. Cut a pumpkin into pieces, removing the rind and seed, and boil 8 pounds thereof quite soft. Throw it into a sieve and let all the water run off. Then rub it through the sieve into some earthen vessel, and add ^ pound of butter, J ounce of salt, 2 ounces of ground ginger, a little grated lemon-peel and 3 quarts of milk. Stir well. Beat l8 eggs and Im- pounds of sugar nicely together. Mix all the ingre- dients together and bake as usual. ♦ — 31 — 10. S"WEET-POTATOE CUSTARt?. Boil 4 pounds of sweet-potatoes, but carefully avoid deseased ones, as one of the latter would spoil the flavor of the rest. Peel them and force them through a sieve. Add J pound of butter, some cinna- mon and 2 quarts of milk, also 8 eggs beaten up with ^ pound of sugar. Beat the whole of it for another few minutes and proceed as with the previously named custards. 11. CHEESE CUSTARD. Soak 1 pound of bread in 1 quart of milk and press the same with 4 pounds of sweet cheese through a sieve. Whisk very lightly 12 eggs and 1 pound of sugar, adding gradually 2 quarts of milk. Stir all well together, season with some cinnamon, grated lemon-peel and some rosewater^ and bake the custard in the accustomed fashion. -«^ » » « » insriDiEx:. CHAPTER I. Treats of the various styles of baiing incidental to the business of the American Pastry Baker. 1. Puff Paste 6 2. Short Paste 7 3. Home Made Paste 8 4. Common Short Paste . . . .8 CHAPTER n. Treats of the making of pies and tarts and their various fillings. 1. How to make Pies 11 2. How to make Tarts 12 — 34 — 3. Treats of the mode of preparing various fillings .... 1. Mince pie 2 Another kind of Mince pie 3. Lemon pie . . . , 4. Another sort of Lemon pie 5. Apple pie . . . . 6. Peach pie .... 7. Plum pie .... 8. Rhubarb pie . . 9. Cherry pie . . . . 10. Gooseberry pie 11. Currant pie 12. Grape pie . . . . 13. Huckleberry pie 14. Blackberry pie . . 15. Raspberry pie 16. Strawberry pie 1 7. Raisin pie .... 18. Another kind of Raisin pie in a u u n u 20. Quince pie . ' . 21. Orange pie 22. Marlborough pie 23. Cream pie .... 24. Vanilla cream pie — 35 — 25. Gooseliver pie ... 21 26. Another kind of Gooseliver pie . 22 27. Eel pie . ... 22 28. Oyster pie .... 23 29. Crabfisli pie .... 23 30. Cranberry pie . ... 24 31. Apricot pie . . . , 24 32. Pine apple pie ... 25 33. Lemon cream pie ... 25 34. Dried fruit pie . . . 26 CHAPTER III. CUSTARDS. 1. Boiled custard . . . . 27 2. Another kind of boiled custard . . 28 3. Common Custard ... 28 4. Rice custard .... 28 5. Baked custard ... 29 6. Another kind of baked custard . 29 7. Cocoa-nut custard ... 30 — 36 — 8. Another kind of Cocoa-nut custard , 30 9. Pumpkin custard ... . 80 10. Sweet potatoe custard ... 31 11. Cheese custard ... 31 O O*^'^ , ^ 2)er 9lmcrifanifcf)e ober jur 2lnferttgung atter 2lrten »on ?5ra!tif^er $afteten:=33acfer. SBerlag don Hoffman &/ Q5?I orrpif :^, Entered according to Act of Congress, in the year 1872, by Hoffman ^ MoRWiTZ, in the Office of the Librarian of Congress, at Washington. jut erften^lttflage* Sei bem SBac^feu ber tedjnifdjen Siteratur iinb bm gortfd;ritten in Suitft unb @eit)erben, foiuie burdj befonbere 55ecanla[[uug meljrerei: SSdcfer, Ijai e§ fid) ber Serfaffer jur Slufgabe gemac^t, biefe^ fteiue 23ii(^ ^erau^jugeben unb fo aUen geneigten 3lbnel;mern, befouber^ itn §errcu Sdcfermeiftern unb beren fiefjv- lingen, le^rreid^ an bie §anb ju gel^en unb iljnen niand;en 35ovtpei[ fiir i^r ©efc^aft ju bieten. — lY — ®er 3!5erfaffer ^at fid^ ^auptfadjlic^ bemfifjt, fid^ fo furj tt)ie inoglid), iinb bod) f(ar unb beiitHd), bavin au^jubruden, iiub fomit 9ltlen ha^ ©anje leidjt begreiflii^ itnb Derftanb[i(^ in mad)tn. %hv bk Suuerlaffigfeit feiner 3flecepte biirgt fein 9tame, tt)eld)er al6 tuc^» tiger nnb praftifdjcr 23dder i'd)on langer ate fuiif.^e^n Sa^re befaniit ift, iinb ^at berfelbe fie in feinem eigenen ©efd^afte angemenbet S)a bie[e§ ba^ ^injige 3Berfd)en ift, iDeld^e^ l^ier in SImerifa jnr Slnfertignng ber ^iefigen Pastryworks l^eran^gegeben ift, barf ic^ 5offen, baf3 baffelbe eine giinftige Slufna^me finben mirb. «^ grfteg lla)jitel. iJon ben tJfrfdjtcbenen^ tm ^efdjlifte \its amenka= nifdjen JJaftetenbackei'0 tjorkommenben |?ack= weihfn. ©g gtebt bcrfdjicbcnc STetgartett, iwb bie man if)rett rmiterieUen 23eftanbt^ei(en itnb i()rer 3itfammcn[c^ung§* art nad) ttrva au[ folgenbe SBeife flaffificiven fann : 1. S3Idtterteig (puff paste.) 2. S!}^ur6crteig (short paste.) 3. ^amilienteig (home made paste.) 4. ®eiuo()nIid)er 9}^urberteig (common short paste.) 1. 3)er flatter tetg (puff paste). 3itr 33ereitung eine§ guten S3tattertetgg ift fcfte, gutc 23utter nnb gang femeg 9}^ef)t eine uneriaJ3(id)e Sebing^ img. 33ei biefem Xeige rcc^net man auf^ ^funb 9J?eI)( em $funb S3ittter itnb gtnet (Ster. SO^an h^cifrfjt bte Gutter in gatt^ frtf(^em 2Ba[jer, !netet fie red)t !(ar gu einer baume§bi(!en ^latte unb Id^t fie noc^ mef)rere ©tunben in Mtem Gaffer fte^en, in n^eldje^ man im (Sommer tDO mogIi(^ ein (Stiic! Si§ legt. SSon bem M^fjl, i ^fimb Gutter, bem mit etlnaS 9tum flargeriifjr^^ ten (Sigelb nnb etn^a^ red)t faltem Staffer, fnetet man einen au^geglicfjenen imb fo feften ^^eig, bag er beina()e bie (Stei[[)eit ber 33ntter befi^t, roUt i^n fingerbicf ait^, legt bie abgetrocf nete SSutter^latte in bie '^litk ber 2^eig^ iplattQ, fcfjidgt ben an ben (Seiten freigebliebenen Seig iiber bie 23utter gufammen, flopft i^n mit bem SSelger leic^t an, bre^t ben 3:^eig um unb rollt i^n, nad^bem man gan^ trenig Wflcf)l untergeftueut fiat, gu etner fingerbicfcn, Icingtid) bierecfigen ^latte au§. Tlan fd)(dgt nun bie fd)ma{en ©eiten iiber einanbeiv fo ba§ fid) bie beiben tauten gegenfeitig berii^ren, toUt fie mit bem SSelger glatt unb fc^lagt ben Xeig noc^ einmat gufammen, fo ha^ er nun bierfa^ itber einauber liegt. 3Diefe^ SSerfa^ren, itjie eg ^ier befd)rteben irorben, nennt man bag (Sd)(agen beg Seigeg. Tlan Id§t i^n nun eine SSiertelftunbe lang ru'^ig liegen, lt)ieber§oIt bag* felbe ^erfa^ren gU)ei, brei ober bier "Mai mit einer jebeg* maligen ^aufe t)on 10 big 15 Winntm nad) bem er= folgten (Ecf)(agen, 2Beun bag le^te (Sd)tagen erfotgt ift, bann ift ber S^eig fertig, unb nun tterarbeitet m<^n i^n gu atlertet S3ac!wevfen. 9)fan fjitte fid) bakt Dor gu W)dd)ix Jnie git l)axkx 23utter. Set bcr erften tUht ber 3Ieig bet bem StugroHcit auf bem 2;ifcf)e feft itttb berliert babttud) feiu gtatte^ 5Iitfct)cit ; ev ge{)t bei bem Saden ebcnfo tueitig auf, aU ber Doit git I)avter Sittter, ititb ^at baittt fetuett 3Bertf) berlovett. (Sbenfo berliert ber Setg feme fdjoue 3)itrd)fid]tigfeit itnb garte ®iaitc, incitn bet bem ^^tit^- roHeit git uicl 3)?e§l uittergeftreut luirb. 2. 9}litrber 2^etg (short paste). 3um §au^tftamiit !ommeri auf ein $fuub 9Jle^t etn. ^albeg ^fuub Sutter uub 8 (Sibotter. ^u etnem anbern miirbcn Xeige nimmt mait auf eitt $fuub me^l f ^funb Sutter, i $fuub ^uder, 4 Si- botter unb 1 (^itt SBoffer. (Sin anberer mitrber Xeig mirb bcreitet bon 1 "ipfunb Mdjl, f "ipfunb Sutter, ^ ^fuub feiugefto^enen Tlan^ be(n, i ^funb ^ndcx, 8 (Sibottern, ^ ©id faurem 9ia^m, ber abgeriebeneit (Sdjate einer (S^itrone uttb etiua^ gefto* ^enem 3iit^«i<^^ 2)ie Sittter mu^ ^art unb gd^e unb gut au§geltjafd)ett fein, and) mitffen aUe 3itt()aten fd)ned ^n einem Seige t)ereinigt tnerben, bamit (eljterer fd)on gtatt unb !(ar bteibe. Sleibt ber Si^eig burd) anf)a(tenbe§ ^iBirfen lange itnter ben inarmcn §dnben, fo n)irb er brud)ig, Dertiert feine gtatte Hu^cnfcite unb Sinbefraft unb ift gu feiner ^rt t)on feinem Sadmer! me()r gu gebrandjen. — 8 — 3. S^amitienteig (home made paste)* Wuf 1 ^funb nc^ fommt J ^funb (Bd)ma^ itnb 1 ©m aSaffer, toorin J Un^e (Ba^ aiifgeloft ift; g. S3. 4 ^fiinb 9J?e^(, 3 $funb @cf)mala, 1 Un^e Sal^ imb 1 ^int SBoffer. 3u einem anbcrn S^etge nimmt man gu etnem "ipfunbc 9}?e[)t i^fitnb (Scfimai^, i Un3e (£a(a imb 1 @ia 3Baf[er ; g. 53. 4 ^^funb m^% 2 55funb edjmalj, 1 Unge ©alj unb 1 $tnt Staffer, 4. ©elDo^nlt^er 3)Zitr6er XtXQ (common short paste). 5luf ein ^fiinb Wlctjl nimmt mon 6 Un^en ©^malg, i Un^e ©al^ unb 1 ©ill gaffer; a. 33. 4^[unb 3}?e^t, Ij 'pfunb (Sd)malg, 1 Un^e (galg mtb 1 $int iBaffer. i^u einem anbern 2^eige nimmt man auf 1 ^funb SJie^l i *:]3funb ed)matj, i Unge ©at^, i ^int 2Ba[fer , a. a 4 $[unb 5mc^(, 1 ^funb (Bd)ma^^2 Un^en ©alj nnb 1 Ouart SBaffer. S)icfer le^te 3leig mirb in bieten 33d(fereien gn 33oben* frnfte t)eriDenbct, bodj ift berfelk nid)t gu empfef)(en^ met( bie Pies gu go^e nperben nnb fief) nic^t gut effen laffen, obgteicf) bie obere ^rnfte ton miirbeiem 2^eige ift. ®ie le^ten ^^eigarten, nnter 9Zo. 2, 3 nnb 4, irerben auf fotgenbe 2Bei[e bereitet : Tict)l nnb ©c^matg, obet 9}tet)t nnb Gutter, reibt man auf ber iSacftafel ober in — 9 — bcr 33arf[c()uf[cl mlt ben §dnben fo tange Ieid)t gufam- men, bi^ man einen 2;eig botiou marf)en fdnnte, o^ue bai3 ba^ SBoffcr ^ingu gemifd)t itiiivbe, aber bie SJJaffc bavf fid) bennoc^ nid)t gufammcn baUen. 9hni mad]t man in ber 9}tttte cin n?cite§ ?ocf), tnbem man bie 9}?affe an^einanber fd]iebt, bie ^In^enfeite ring§* mn gut [eft anbviicft, bamit ha^ 2Ca[[er nidit bnrc^= bred)en nnb anf ben Soben laufcn fann; gie^t ha^ 2Ba[fcr, in lueldjem fd)on tia^ (Sal^ aufgeloft ift, ^inein, 3icf)t bie 9Jia[fe langfam t>on aUen Seiten nnter ha^ Staffer ein nnb Dcreinigt oHe^ fd)neQ gu eincm 2^eige, oljne benfelben t)ict ^n bearbeitcn. 33ei bem miirbcn 2;eiiie ^}^o, 2 miiffen bie (Eier erft gut gufammen gerqnirtt njerben, e^e [ie gu bem Xeige fommen. 3)ag (Bd)ma\^ muj3 ebenfaU^ mie bie 33utter red)t fteif nnb ()art fein, im ^-IBinter mn§ man e§ gelDo^ntic^ ztwa^ incirmen, iro- bci man fid) aber ^iite, baffelbe gn Joeid) njevben ^n la [fen, njcit bie ^infte fonft nid]t loder njirb. 3)ie "^J^a^ ftcten foUtcn ftet^ an einem nidjt gn l)ei|3en £)rte gnbe* rcitet nnb bann fobatb \vk mijglid) in einem '^eijjen nnb hiftbid)ten £)[en gebaden luerben. 3)er 9?anb ber 23o* benfrnfte, nad)bem bie 2;eIIer bamit belegt finb, muf3 mit ^^affer abgen3afd)en nnb in ben 3)edet einige (Sd)nitte mit bem ^acfiab (jagging iron) gemad)t tuerben. (Sr- [tcre^ t)er(}inbert, baf3 ber (Saft ber ^riid)te roal)renb be§ S3adeut^ Ijeranvlciiift, nnb (c^tere^ la^t ben 3)ampf au^ ben '4-^aflcten nub uer^iitct baburd), \)a^ bcr 3^cdcl [id) in — 10 — bte §of)e ijehtf tooburd^ bie ^afteten r)o51 itnb eirt fc^Ied)teg 5lu5fef(en befommen lt)urben. ^(ud^ ift eg beffer, ti^enn man bon bem Si^eige etn ©titc! tiad) bem anbern abgu^^ft, gerabe tnie man e§ gnm SlugroUen ge= Brand]!, anftatt baf3 man ben gan^en 3^etg in ©tiicfc aiisbrti^t tf eil babnuc^ ber S^etg an 9}turb§eit t)er(iert ©emo^nltd) n^erben bte "^aftetcn mit 9)ci(d) ober mtt ge^ fd](agenen (Sibottcrn nnb WcM) abgen)afd)en, lt)obnrd) fte eine fd)onere g^arbe nnb fc^oneren @lan^ erfialten. StntM Ha^jitel. |Jou ber ^ubeieilnuQ bcr |fafletcn unb Oloiten unU iljren uerfdjiedenm JJiiUungeit, !♦ 35on ber ^"'^c^^^^it^^ ^^^ ^afteten. ^itpfe eiti (BtM t»on ber ©rcij^e, h)ie '3)u eig fitu bic ^aftcte qekaud)ft, bon bem 2^eige ah, voUe eS au§, be- lege baniit ben Xeder itnb fafjre fo fort, Oi^ alle S^eUer klegt fiub ; bann fiiHe [ie mit irgeub einer kliebigert 5IRarmelabe, griincn ober eingemad)ten 5rud)ten, imb itjafdje hen 9ta.nb ber 33obenfritfte mit SBaffer q6. ^un roQe ben ^ccfet an§ (t)erfa^re baOet mie bei ber 33oben* Irufte), ^eirfjne i^n unb fd)netbe mit bem 33adrabe ober 9Jteffer eine !(cine £)e[fnnng in benf'etben, lege i^n ouf bie ^rlid)te unb briide ben Xeig am ^)ianbe besg 2^eller^ mit ben §dnben fd)on glatt ah, ober fdjneibe i^n glatt ah — 12 — mit ettiem fdiarfen 5DZe[fer, hjofdje bie ^^ofteten nttt iD^ilc^ obcr gequirtten (Stbottern unb 9J?iI(^, unb bade fie in cinem ^ei^en unb Inftbid^ten £)fen gar» 2. S5on ber3it6erettnng ber Shorten (tarts). S)te ^^etg^iille beftefjt genjofjnltii) auS 33utterteig ober miirbem 2^etg, unb bie ^itHung au§ ben (Si)eiben, 53ieri: teln unb 5lc^ e(n t)on 5le^fe(n, 5lpn!ofen, $fir[id)en, ftpfelfinen, Ijalben ^ftoumen, auggefteinten ^trfdjen, ^rbbceren, ^imbeeren, (Sta^elbeeren, and) Wlaxmeiahe, -3ell^, eingemad)ten ^riid)tcn unb 9^a!^m. 2)ie ^rud)t^ jc^etben, and) bie (Srbbeeren, ^imbeeren u. f. U)., miiffen t)or bem ^uflegen eine ^dt lang in feinem Bi^^^^'' ^^* geriebener (S^itronrnfc^ateober anberen 2Biir;?en gelegen l^aben, ober nacf) Umftcinben bie erfteren eUva^ ange= frf}mort unb bie iibrigen fleinen Sriic^te, au^er ^flaumen unb ^irfd)en, bie man bor bem Saden nur mit ^ndtx beftreut. in Qnda ge}d)mort merben. S)ie Shorten iDerben gemo^nlid) mit einem ©itter iibcr^ floc^ten. 9Zac^bcm bie mit Seig betei]ten Z^U^x mit irgenb einer beliebigen ^vuc^t auSgefiillt [inb? fd)neibct man mit bem 33advab lange, fingerbreite <8treifen t»nn bem fla^ (J ^oH biden) auSgeroaten Seige unb fled]tet biefe t treifcn iiber ba^ i^iitlfel, fo ha^ man ben eiften — 13 — l^aben rcdjt in bie SJJitte legt, einen atibern qucr iiber btefcn gic^t bann giuci onbcre t)on jeber ©eite be§ erften ©vunbfabcng, unb njiebev girei anbere t)on ieber ^eitc be^ giDeiten ©ntnbfaben^, Qflemal ctncn SSiertetgolI bveit t)on einaubcr abftet)eub baraufkgt, unb fo t)on je ^mct gu ghjei gaben iibcr bag ^veu^ )Decf)-e(fcttig fortfatjrt, big bag gan^e g^iidfel gitterartig iibci-fIod)ten ift. !J)ann fdjneibet man bie 8trei[en bid)t am 9tanbe ab, beftreicfjt ben ^anb mit (Si, tegt gunad)ft cin ebenfo brciteg 33anb barauf, \v'd\d)t bie Sortcn .mit (Ei, t)erl)ute aber, ha^ nid)tg an ben 8citen iibcrfUe^t, wnb bacft bie Shorten in mittetmci^iger §i^e gar. ^ei ben !leinen Sovtdjcn miiffen natiirlidj and) bie ©trcifcn fd)maler fein, nm au[ bcm geringen ?^lad)en* raum ein fleineg, einf ad)eg @cfled)t an^ubrii'gcn. %tit S3uttertcig::Xorten miiffen mit feingeftofsenem ^vid^v im £)fen red)t btan! glacirt trerbcn, ober man bebecft fie mit meic^em (Simeifefc^nee unb ^^^^f^^^ bcfpri^t fie mit SSBaffer unb badt fie in mcf)v a(g mittelmcifeiger ^it^c gar. Xie Heincn Shorten (small tarts) trerben gelub^nlidj Quf folgenbe SBeife bereitet: Tlan ftid)t tton biinn auggeroUtem S3(aiterteig mit einem 5lu^fted)er fleinc (Ec^eiben aug, le^t fie in bie ha^n paffenben bled)crnen i^drmd) n unb fiiUt fie mit irgenb einer belicbigen i^nU lung. Ober man ftid)t t)on bem gu dwa J ^oU hid auggeroUten Seige S3obcn t)on 3 big 4 ^oU im Xnxdy — 14 — meffer aug, legt fie auf bag 33a(fb(ed), 6eftreic^t fie mit (Si, itmgtebt bie ciu^ere Oberfldc^e ntit einem f^malen, J ^oU l^o^en Grange, fitHt in bie Tlittt bie ^itUung wnb t)erfa^rt tneiter bamit, tnie oben atigegeben ift 3)iefe le^ten fleinen S^orten'^itKen nimmt nton fitr bie fleitten Oyster patty, lt)erben aber meiften^ blinb ge* baden unb nac^^er gefiiHt, 3. ll5on ber S3ereitung ber bcrfc^tebenen ^^ it n u n g e tt, 1. ^rctWtt^ete (Minced Pie). man ^adt 5 ^futtb ge!orf)teg D^inbfleif^ mit 10 ^funb ^e^fetn fein ^ufammen, ober t^ut eS mit ber 9)^af(^ine, unb nimmt 3 ^funb D^ofinen, 3 $funb do* rint^en, ^ $funb (Sitronat, 5 ^funb Snd^x, ober 3 $funb ^ndix unb 1 Duart t)on htm beften 'DIoIoffeg, 1 Unge gema{)(ene 9?el!en, 1 Un^e gemafjU^nen D^elfen* pfeffer, J- Unge 9}?ug!atb(ittlf)en, mif^t oHeg mit e.nein duart guten 33ranbl) unb ber ^leifi^brit^e gu ammen, fobann briicft man bie 9)?affe in einen Xo'p\ (fie confer:^ t)irt fic^ 2 bi0 3 9}?onate an einem fit^Ien, aber nid)t feud)ten £)rte) unb berbiinnt fie erft, irenn fie gebraud)t tt)irb, mit (S^iber. — 15 — 2. dint aniJcrc 5lrt Minced Pies. Tlan netjine 6 ^fimb Stinb^tenbc, frf)a6e ftc mtt einem 5!}?c[fer fein ah, bamit ttjcber $Qnt nod) ©e^nenfafern barin bteiben, fodjc eine frtfcf)e ^^Unb^^unge, fd)d(e bie $aitt bat)on aB unb '^ade fie bann na(^ bem (Srfatten red}t ^art unter bie gef(^abte 9winb^Ienbe. SDZan ^acfe ferner 2 ^[unb gro^e, au§ge!ernte 9to[inen, ebenfaH^ ^axif tefe uitb it)afcf)e 4 ^fuitb Sorint^en, ne^me 1 ^[unb ^itdeiv 2 9}Zitgfatnii[fe, -J- Un^e 9J^ugfatbtitt^eit, 1 Unge D^etfen, ^ufammen gefto^en, 18 gro^e, gefdjcilte unb auf einem IReibeifen gericBene 5lcpfel, eine §anb t)o{I a^ ®ef)adte mit etnja^ (Salj unb 1 ^int ?^Ieifd)bru^e bagu, rii^rt aUe^ gut burc^ einanber unb ftedt e^ bei (£eite. — 22 — 9?un tt)trb eiit beUebiger ^aftetenteHer mtt SIdtterteig Belegt ^er ^oben beffelben mit ^armefanfdfe beftreitt, bie ,*pd(fte ber obigen ^iitle bariiber geftncf)etT, bann bte marmtrte ©dnfeleber barauf, unb ^ieraitf bte anbere .t)dlftc ber i^lille aufgetragett, biefe mit biinnen (Bped^ fdieiben belegt unb alle§ mtt eittem 5)ecfel t)on flatter* tetg bebec!t, fold)er mtt (Stgetb beftrtc^eit unb nun bte ^^aftete gebaden. S)tefetbe ift ganj borgtiglid) ton ©efd)mad 26. ®ttttfeIeBer|ittj!ete, naii^gco^mtc, Gooseliver pie, imitated. 2 ^funb ^albfretfd) bom edjfeget, J $funb frtfrfjer (S^ecf, ein (Stiicf ton etncr abgefoc^ten gerduc^erten £)c^fcn^itnge, ober aud) (5d)infen, 1 Un^e gemdfferte au^gegrdtete on ben ^uftern, bie in S^^eininein fteif gemac^t morben, jurudgebtieben ift, (Statt biefer ?^arce, trie fie bei ben ^atpaftcten angegeben ~ u — tft, ma6)t man and) elne ton geneBener (Semmet fern gef^nittenen ^rautern, ©arbetlenbutter, einigett (Stent, iButter unb etmag S^^einiDetn, wnb legt in jebe ^aftete ^ttjtf^en bie g^arce 3 bom 33art 6efrette 5Iuftern. 5lud) bie ^lufternpaftet^en !ann man an^ jmet S^eigboben Hiac^en, 29. ^reB^litt^etf^cn^CCrabfish patty). m^an ntmmt bagn 33(atterteig, ben man biinn an^* ToKt, unb belegt bamit fletne ^aftetenformc^en, ober man iereitet bie §utle ebenfo mt bei ben ^lalpaftet^en. 3)ann bereitet man t)on 1| Ouart 9}Ji((^, 4 (Siern, bie man mit 2 ^offeln DoH 9}?e^I, einem reid){id)en ^ ^funb treb^butter, 2 Un^en ^ucfer unb tiWa^ d)ln^-^ latnufe auf bem ^^euer abrit^rt, eine 3)Zaffe ; unb njenn biefelbe Mt ift, fo rii^rt man fie gut mit 6 Sibottern unb gie^t gule^t bag gu (Sconce gefd)tagene 2Bei^e t)on 4 (giern barunter. -3n jebe ber ^aftetenfdrmc^en t:^ut man nun ^ l^offet feineS ^rebSragout {)inein, \vdd)z§ man mit ^armefanfafe unb ^rcb^butter becft unb mit ber obigen 9}^a[fe iibergie^t, fo ha^ bie ^^orm^en ^iem- lic^ t)o[( merben. 30. ^rci[cI6ccren|)tt^etc (Cranberry pie). ^ocfje 1 ^funb ^reifetbeeren mit 1 ^int Staffer iDeicf), t^ue l^funb feinen Ujet^en >^nda fj'm^n unb ta^ e§ noc^ 15 big 20 Winui^u gelinbe fo^en. — 25 — CEtnc anbere^ri todje 1 $funb $vei(etbecrctt mit 1 Duart Saffev mid), t()ue 1 ^funb S^idcx ha^u, mifd)e 1 Un5e Sovnftarrf) mit et)xia§ faltem Staffer an itnb gie^e fie, hjenit e^ irieber im ^0(i)en ift, ^inein, la^ eg nod) 1 big 2 SJiinuten !o^en unb nimm eg torn ?^euer. 31. %pxito\tnpafitk (Apricot pie). 2 ^funb ^^ri!ofen tDerben gefdjcilt, tjon ben (Steinen 6efi\it, in 4 (Stiide nefd)nitten, mit 1 Un^e genebener fiifecu SQ^anbeln, -J Unge bitteren 9}?anbeln, J "*l5fb. S^d^x, i Unge Sitronat, ber abgeriebenen 'Bd)ak einer (S^itrone, i Un^e gemifd)tem ©enjiir^, nebft fo t)ie( ^aufcnblafe, ha^ bie 9}^affe gaUern !ann, gefodjt, nad) bent Sr* fatten bie ^afteten bamit auggefuHt unb gebaden wk gemo^ntic^. 32. 9lnotta§|)ttfictc (Pine apple pie). (Sd)a(e bie 5tnanag, fci^neibe fie in biinne (Sd^eiben, mifd)e fie in einem ^effet mit S^dcx, abgeriebener di* lronenfd)ate, gefto^enem 3"i^wt unb ciwa^ 9i^einn)ein, unb fd)more fie ein iuenig iiber gclinbem ?^euer, etje bie ^ofteten bamit gefiittt iuerben. 33. ^itronctt*9itt(jnH>ofictc (Lemon cream pie). ilRan rut)rt gu 10 (Sibottern 1 Unge 9J?e^t ober (S^orn* ftar^, ben ©aft unb bie abgeriebene Siinbe t)on 4 ^itro^ — 26 — tten, J $funb „Ru(!er, 4 Un^eit gertebene Manhdn, unter ttjelc^en 1 Un^e btttere ftnb, 2 Un^ett (S^itronat, ettnag (S^arbamom, J ^titt 9tf)emlt)ein unb ettna^ (Sat^, bringt aHeg iiber bag geuer unb rii^rt eg fo lange, big eg rec!^t f)eiJ3 itnb etnjag bid tt)irb, itnb mifc^t ben (Sd)nee t)on ber §a(fte beg (Sitoeifeg barunter. 34. ^'Xn^teHfitit tiott gctrotfttctctt ^xu^Un (Fruit pie of dried Fruits). Me teen getrodneter g^rtidjte, aU iuie ^firftdfje, 5le^fe(, ^Zetn ^or! Plums, Pruoes u. f. it)., miiffen erft eine 3^^t ^^^9 ^it 2Ba[[er genjeic^t iuerben, unb foc^e fie bann bet getinbem B^euer red)t wdd) ; reibe fie burd) einen 5)urd)fd)(ag, t^ue ben ^ndex ^in^u unb laj^ fie nod) fo (ange foc^en, big aHeg Staffer ^iemtic^ ein^efod^t ift unb bie SQ^affe ber 3^iud)tebutter gleic^ fie^t. ^ ■ ^ — 27 S)ritte§ ta^ttel. jJon bm tierfdjlebenen ^icrraljmen (Custards). ^Ittgcmettte 33cmcr!ungen. ^um (Sierral^m gebraudje man ftetS nur frifrfje (Ster. SJJan fodje ben (Sterm^m tmmer tu einem ^effel, ber in einem ©efci^e mit fiebenbem SBaffer ftel)t 3)ie (Sier fotlten nie in fe()r f)ei^e QJiilc^ get^n hjerben, 1. ®do(^kt ©icrral^m (Boiled Custard). ^odje 1 Ouart 9)Zi((^ mit cin rt)enig gan^em ^iw^^tt unb d);va^ ^itvonenfd^ale, t3erfuJ3e [ie mit IJ ^[unb feinem hjei^en ^w^^^*-'/ W^^^ f^^ ^^^ i^^^*^ ^^"" f^^ f^^ ^"^ hjcnig a6ge!iif)It ^at, mi[c^e admcilig 8 gut gerfd}(agene — 28 — ^kv unb ettoa0 ^ofentDaffer ^meitt, 9?u^re at(e§ gufammen iiber cinem gelinben g^eiter, bt§ e^ bte ric^tige 2)ide ^at, unb giege e^ bann in J^affen ober ©Icifer. 2. ^ittc ant) ere %xt, iJ^imm bag @e(be t)Ott 6 (Stern unb 4 gan^e ©ter, j'c{)Iage fie mit ^ ^funb ^nd^i lei^t, unb niifcf)e fie aU^ malig gu etnem Ouart 9}iilc^, irenn fie betna^e ant ^ redjt Ieicf)t unb gie^e bei fortmd^renbem (Sd)(agen ^tnet Oixaxt ^didj langfam l^in^u, nebft etuja^ 9>Ju^fatnu^ unb 9tofenU)af[er, ober 3ittt"it unb abgeriebener ditro* nen[d)a(e. 33e(ege bie XtUcx mit Xeig, fe^e fie in ben Ofen unb fiitle fie bann au^, bod) nid)t me^r aU brei S^eKer ^u gtetd)er 3^^*, rtieil fonft ber 5i;eig in ben an- bern jteHern 33{a(cn gie^t, ef)e fie auSgefiiKt ujerben !onnen. 6. dint anbcrc 8Crt. ©tebe 2 Ouart Wlxld) mit etitta^ 3iintt^t unb (litro* ncufd)a(e, mifd)e 4 Un^en (S^ovnftard^ mit etma^ faller 30 Wilii) (ungefa^r 1 $int), giege bte fo^enbe W\16) buvc^ em (Buh bariiber nnh, bet forttoa^renbent Umrit^ren, ttod^ 2 Ouart Mk Mxi^ ^tnjit. ©c^Iage 12 (gier mit 1 ^funb 3iirfer leic^t, unb bet immerU)afirenbem (Bc^Ia* ^en laffe bie gange Wxidj langfam ba^u taufen, fc^lage aHeg gufammen noc^ etnige ^dt uitb bade bie SJJaffe it)ie bie obige. 7. 6;oco§ntt§*®tcrtal^m (Cocoanut Custard). ©dotage 12 (Sier mit 1 ^funb 3«rfer teic^t gufammen, rii^re 2 big 4 Uttgen gefc^molgeite unb geflcirte Gutter, citte gefd^cilte mtb geriebene Soco^ttu^, nebft 2 £lmxt 2Rilc^ lattgfam ^in^u, fc^tage alleg gufammen no^ eine ^eit lang, unb had^ e0 \vk gen)o^ntic^» 8. ^int ttnJicre 5lrt. ©^(age 16 (Sier mit 1 $funb S^^^^ '^^W^ ^^^^ 1 geriebene Soco§nu§, J ^[unb S3utter unb 2 Ouart a^ild^ langfam ha^u ; treic^e 2 big 3 ^funb 33rob in 2 Ouart Tliid) auf, reibe eg burd^ einen SDurd)fcf)Iag unb mif^e eg unter bie obige SD^affe, fd^tage aHeg gufammen noc^ einige ajlinteu unb bade bie (Juftarbg toie gettjo^n* lic^. 3)iefe 9}^affe eignet fic^ befonberg gut fitr bie !Iei* tien (5ocognu^=$afteten. — 31 — 9. tuvBi^'eicrrarjm (Pumpkin Custard). 3er(d)neibe ciuen ^iwhi^ in ©titcfe, bcfretc btefetbett toon bent inncrcn i^^^ mm '"^^^^^.^^^^ ^' 1^- \^>^. ^ IS T^ ■Mnw^Jbd 'iV \^'\j\/ ^^^vvv-,,^gVy^^^^ .^i^gvv; J Ju ^^ V , '^ ^ - --' '■'■^^'\i'^' /!W^^Vyv«^'^^^