File:American cookery (1915) (14784380685).jpg

Identifier: americancookery19unse_0 (find matches)
Title: American cookery
Year: 1914 (1910s)
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Publisher: New York (etc.) : Whitney Publications (etc.)
Contributing Library: Boston Public Library
Digitizing Sponsor: Boston Public Library

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Put into a small glass fruit jar half acup of olive oil, the juice of half alemon, and half an orange, a teaspoon-ful of grated onion pulp, one-fourth ateaspoonful, each, of salt and paprika,one teaspoonful, of Worcestershiresauce, one-fourth a teaspoonful of mus-tard and three sprigs of parsley,chopped fine; put on a rubber and thecover and shake vigorously until well-mixed and creamy, then pour at onceover the salad ingredients. This is suit-able for tomatoes, asparagus, peas,beans, spinach, lettuce, endive, etc. Query No. 2559.—Recipes for LemonCustard Pie ; also repeat the recipe for Ger-man Apple Cake with a Cnstard pouredover it during baking. German Apple Cake, Revised 2 cups flour I 3 tablespoonfuls I teaspoonful salt ; currants 4 level teaspoonfuls 2 tablespoonfuls baking powder ; butter ADVERTISEMENTS C^*^ Every Trace of Grease f n Cf« rom ^t(^ fj-eez^rs And 0thFood Uteris Because Old Dutch is Sanitary it Leaves bGhind no trace of dangerous souring Caustic Alkali or Acid
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Buy advertised Goods — do not accept substitutes153 154 AMERICAN COOKERY i cup butter I 3 tablespoonfuls 1 egg I sugar 1 cup milk 1 egg, well beaten 3 apples I i cup milk Sift together the dry ingredients andwork in the butter. Beat the egg; addthe milk and stir into the dry ingredi-ents. Turn the mixture into a butteredpan. Pare, quarter and core the apples;cut the prepared quarters in slices andpress them, core side downwards, intothe top of the dough, making two rowslengthwise of the cake; sprinkle withthe currants and dredge with granulatedsugar. Let bake about eighteen minutes,or until nearly done; without movingthe cake in the oven, pour over a custardmixture and continue the baking untildone. Serve hot at breakfast, luncheonor supper, or as a hearty dessert atdinner. To make the custard, cream thebutter, beat in the sugar, then the eggand milk. Lemon Sponge Pie 3 tablespoonfuls butterU cups sugar3 egg-yolks, beaten lightli lemons, juice and grated rind— if desired salt 3 ro

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