Pan-broiled Chops, The Boston Cooking-School Cook Book, p. 215.
January 1, February 14, March 11, April 25, May 23, June 8, July 16
Chops for pan broiling should have flank and most of fat removed. Wipe chops and put in hissing hot frying-pan.
Turn as soon as under surface is seared, and sear other side. Turn often, using knife and fork that the surface may not be pierced, as would be liable if fork alone were used. Cook six minutes if liked rare, eight to ten minutes if liked well done. Let stand around edge of frying-pan to brown the outside fat. When half cooked, sprinkle with salt. Drain on brown paper, put on hot platter, and spread with butter or serve with Tomato or Soubise Sauce.
*Parched Rice, Tomato Sauce, February 17
Cook three-fourths cup rice in boiling salted water until kernels are soft. Drain, pour over one quart hot water and let stand until cool and dry. Put two tablespoons butter in hot iron frying pan and when melted add rice, and cook until rice is slightly browned, stirring lightly with a fork. Put in a hot serving dish, pour over one cup hot tomato sauce and sprinkle with one-half cup grated cheese, lifting rice with fork that sauce and cheese may coat each kernel.
Parfait Amour, A New Book of Cookery, p. 300
4 cups water Grated rind 2 oranges
2 cups sugar Granadine
2 cups orange juice Kirsch
1/4 cup lemon juice Brandy
Mix water and sugar, bring to the boiling point and let boil one minute. Add fruit juices and grated rind; cool, strain and freeze. Serve in tall coupe glasses, make a depression in each one, using an apple corer, and fill each cavity with one teaspoon granadine, one teaspoon Kirsch and one-half teaspoon brandy. By adding the liquors in this order their difference in specific gravity will cause them to appear in three distinct layers.
Parisian French Dressing, The Boston Cooking-School Cook Book, p. 323
1/2 cup olive oil 2 tablespoons finely chopped parsley
5 tablespoons vinegar 4 red peppers
1/2 teaspoon powdered sugar 8 green peppers
1 tablespoon finely chopped 1 teaspoon salt
Mix ingredients in the order given. Let stand one hour, then stir vigorously for five minutes. This is especially fine with lettuce, romaine, chiccory, or endive. The red and green peppers are the small ones found in pepper sauce.
Parisian Potatoes, What to Have for Dinner, p. 23
Wash and pare eight small potatoes and soak in cold water, one-half hour. Parboil in boiling salted water to cover, fifteen minutes. Drain and place in dripping pan, and bake until soft, basting three times during the cooking with one-third cup melted butter.
Parker House Rolls, The Boston Cooking-School Cook Book, p. 58
May 18, June 20, June 25, September 17, November 17
2 cups scalded milk 1 teaspoon salt
3 tablespoons butter 1 yeast cake dissolved in
2 tablespoons sugar 1/4 cup lukewarm water
Add butter, sugar, and salt to milk; when lukewarm, add dissolved yeast cake and three cups of flour. Beat thoroughly, cover, and let rise until light; cut down, and add enough flour to knead (it will take about two and one-half cups). Let rise again, toss on slightly floured board, knead, pat, and roll out to one-third inch thickness. Shape with biscuit-cutter, first dipped in flour. Dip the handle of a case knife in flour, and with it make a crease through the middle of each piece; brush over one-half of each piece with melted butter, fold, and press edges together. Place in greased pan, one inch apart, cover, let rise, and bake in hot oven twelve to fifteen minutes. As rolls rise they will part slightly, and if hastened in rising are apt to lose their shape.
Parker House Rolls may be shaped by cutting or tearing off small pieces of dough, and shaping round like a biscuit; place in rows on floured board, cover, and let rise fifteen minutes. With handle of large wooden spoon, or toy rolling-pin, roll through centre of each biscuit, brush edge of lower halves with melted butter, fold, press lightly, place in buttered pan one inch apart, cover, let rise, and bake.
*Peach Fritters, August 1
Mix and sift one cup flour, two teaspoons baking powder, three tablespoons sugar, and one-fourth teaspoon salt. Add gradually one-third cup milk, one egg well beaten, and three peaches pared and cut in small pieces. drop by spoonfuls into deep fat hot enough to brown a one-inch cube of bread while counting sixty. Drain on brown paper and sprinkle with powdered sugar.
*Peach Tapioca, May 19
May 5, November 9
Drain one can peaches, sprinkle with one-fourth cup powdered sugar, and let stand one hour; soak one cup pearl tapioca in cold water to cover; to peach syrup add enough boiling water to make three cups; heat to boiling-point, add tapioca drained from cold water, one-half cup sugar, and one-half teaspoon salt; then cook in a double boiler until transparent. Line a pudding dish with peaches cut in quarters, fill with tapioca, and bake in moderate oven thirty minutes; cool slightly.
*Peanut Macaroons, December 19
Beat white of one egg until stiff and add one-fourth cup sugar, gradually, while beating constantly; then add five tablespoons finely chopped, shelled and skinned peanuts and one teaspoon vanilla. Drop from tip of spoon on buttered sheet one and one-half inch apart. Garnish each with one-half peanut and bake in a slow oven from twelve to fifteen minutes.
*Peanut Salad, November 14
Shell, skin and chop one pint peanuts; there should be one-half cup. Add one cup celery, washed, scraped, cut in small pieces, chilled in ice water, drained and dried in a towel. Marinate with French dressing. Wipe green peppers, cut in halves lengthwise, and remove seeds. Arrange on a bed of lettuce leaves, fill with prepared mixture and garnish top of each with three thin slices of radish overlapping one another.
Peanut Wafers, A New Book of Cookery, p. 322
3/4 cup butter 1/2 teaspoon soda
1 1/2 cups light brown sugar 3 tablespoons milk
1 egg 1 quart peanuts
1/2 teaspoon salt Flour
Cream butter and add sugar gradually, while beating constantly; then add egg, well beaten, salt, and soda dissolved in milk. Shell, skin and chop peanuts. Add one-half to mixture and flour to roll the quantity required, being about three cups. Put a portion of the mixture on a well-greased and slightly floured tin sheet or inverted dripping pan and pat and roll to one-eighth inch in thickness, then sprinkle with peanuts and bake in a hot oven. Cut in strips one inch by three inches. Repeat until all the mixture is used.
*Pea Roast, June 24
Mix three-fourths cup stale bread crumbs, one-half cup pea pulp (canned peas forced through a purée strainer), one tablespoon sugar, one-fourth cup English walnut meats, finely chopped, one egg slightly beaten, three-fourths teaspoon salt, one-eighth teaspoon pepper, one-fourth cup melted butter, and three-fourths cup milk. Turn into small pan lined with paraffine paper. Cover and bake in a slow oven forty minutes.
*Pear Salad, August 21
October 8, October 27
Wipe and pare six Bartlett pears, care being taken not to remove stems. Cut in thin slices crosswise and serve in original shape on lettuce leaves. Accompany with French dressing.
*Peas à la Francaise, September 13
Cook three tablespoons butter with one slice bacon five minutes; remove bacon and add two cups peas and eight small peeled onions. Cover with boiling water and cook until vegetables are soft. Drain, add one-fourth cup cream and one egg yolk, slightly beaten. Season with salt and pepper.
Pea Soup, The Boston Cooking-School Cook Book, p. 137
March 16, September 9, September 22
1 can Marrowfat peas 1 slice onion
2 teaspoons sugar 2 tablespoons butter
1 pint cold water 2 tablespoons flour
1 pint milk 1 teaspoon salt
1/8 teaspoon pepper
Drain peas from their liquor, add sugar and cold water, and simmer twenty minutes. Rub through a sieve, reheat, and thicken with butter and flour cooked together. Scald milk with onion, remove onion, and add milk to pea mixture, season with salt and pepper. Peas too old to serve as a vegetable may be utilized for soups.
Pea Timbales, The Boston Cooking-School Cook Book, p. 298
Drain and rinse one can peas, and rub through a sieve. To one cup pea pulp add two beaten eggs, two tablespoons melted butter, two-thirds teaspoon salt, one-eighth teaspoon pepper, few grains cayenne, and few drops onion juice. Turn into buttered moulds, set in pan of hot water, cover with buttered paper, and bake until firm. Serve with one cup white sauce to which is added one-third cup canned peas drained and rinsed.
*Pecan Nut Loaf, White Sauce, June 18
June 6, October 19
To five riced potatoes add three tablespoons butter, one teaspoon salt, few grains pepper, and one-third cup hot milk. Beat with fork until creamy and pack into a slightly buttered shallow pan. Set in pan of hot water and let stand in a moderate oven until thoroughly reheated. Turn on hot platter, sprinkle with one-third cup finely chopped pecan nut meats, pour around one cup white sauce and garnish with parsley.
Pepper and Grape Fruit Salad, The Boston Cooking-School Cook Book, p. 340
Cut slices from stem ends of six green peppers, and remove seeds. Refill with grape fruit pulp, finely cut celery, and English walnut meats broken in pieces, allowing twice as much grape fruit as celery, and two nut meats to each pepper. Arrange on chicory or lettuce leaves, and serve with Mayonnaise Dressing.
Pepper Relish, September 29
Remove seed from six red and six green peppers, add six peeled onions and force through meat-chopper. Put in saucepan, cover with boiling water and let stand five minutes. Drain and add one cup sugar, two tablespoons salt and one and one-half cups vinegar. Bring to boiling point and let boil twenty minutes. Store in glass jars.
Piedmont Potato Croquettes, A New Book of Cookery, p. 190
To two cups hot riced potatoes add three tablespoons butter, three-fourths teaspoon salt, one and one-half tablespoons finely chopped truffles and the yolks of three eggs slightly beaten. Shape in balls (allowing one rounding tablespoon of mixture to each croquette), roll in flour, dip in egg and roll in Jordan almonds, blanched and shredded. Fry in deep fat and drain on brown paper.
*Pigeon Pie, November 22
Dress, clean and truss six pigeons and sauté in salt pork fat until entire surface is seared. Put in kettle, nearly cover with boiling water and add one-half teaspoon peppercorns, one onion, stuck with eight cloves, eight slices carrot, two sprigs parsley and two stalks celery and let simmer until tender. Remove pigeons, strain liquor and thicken with four tablespoons butter melted and cooked with three tablespoons flour. Reheat pigeons in sauce, and arrange in a pastry case.
*Pimiento Canapés, May 13
Cut bread in one-fourth-inch slices, shape with a round cutter and sauté in butter. Drain canned pimiento, dry between towels and shape with a round cutter; then sauté in butter. Remove to bread and garnish with a border of finely chopped parsley. Serve hot.
*Pimiento Cream, June 20
Beat one-half cup heavy cream until stiff. Add the beaten white of one-half egg, two tablespoons pimiento purée and a few grains salt. To obtain pimiento purée drain canned pimientoes[sic], dry on a towel and force through a sieve.
*Pimiento Potatoes, March 3
Season three cups hot riced potatoes with three tablespoons butter, one-half cup cream, and salt to taste. Beat vigorously five minutes. Add one and one-half canned pimientos (cut in small pieces or forced through a purée strainer) and beat until well blended. Reheat and pile on a hot serving dish.
Pineapple Coupe, A New Book of Cookery, p. 296
February 15, July 10
Mix one-half cup, each, shredded pineapple and sections of oranges, cut in pieces, and one-fourth cup malaga grapes (from which skin and seeds have been removed), cut in halves. Pour over two tablespoons Sherry wine and add two tablespoons powdered sugar and a few grains salt. Cover and let stand in ice box until thoroughly chilled.
Arrange fruit in eight coupe glasses, cover with Vanilla Ice Cream, slightly piled in center, and garnish with five triangular pieces of candied pineapple, five circular pieces of angelica, and a glacéd cherry.
*Pineapple Cream, January 1
Beat yolks three eggs slightly and add grated rind one lemon, juice one lemon, one-half cup sugar and a few grains of salt. Cook over hot water, stirring constantly until mixture thickens. Remove from range and add one and one-half tablespoons granulated gelatine soaked five minutes in one-third cup cold water and two-thirds cup grated canned pineapple. When mixture begins to thicken add one-half cup heavy cream, beaten until stiff, and whites three eggs, beaten until stiff. Turn into a mould and chill.
Pineapple Frappé, The Boston Cooking-School Cook Book, p. 438
2 cups water 2 cups ice-water
1 cup sugar 1 can grated pineapple or
Juice 3 lemons 1 pineapple shredded
Make a syrup by boiling water and sugar fifteen minutes; add pineapple and lemon juice; cool, strain, add ice-water, and freeze to a mush, using equal parts ice and salt. If fresh fruit is used, more sugar will be required.
*Pineapple Jelly, December 3
Pour two cups boiling water over one-half cup sugar, and add two tablespoons granulated gelatine soaked in two tablespoons cold water five minutes; then add one cup pineapple juice drained from canned pineapple and three tablespoons lemon juice and strain. When mixture begins to thicken, add one and one-third cups pineapple cubes. Turn into a mould, first dipped in cold water, and chill thoroughly.
*Pineapple Marquise, May 17
Make a syrup by boiling two cups sugar and two cups water two minutes. Add two cups pineapple juice, one-fourth cup Swiss Kirsch, juice of one lemon, and few grains salt. Freeze using equal parts of finely crushed ice and rock salt, Just before serving add one pint heavy cream, one cup pineapple purée, one-fourth cup powered sugar, and one teaspoon vanilla. Serve in coupe or champagne glasses. To obtain pineapple purée, force canned pineapple through a purée strainer.
Pistachio Ice Cream, The Boston Cooking-School Cook Book, p. 447
Prepare same as Vanilla Ice Cream II, using for flavoring one tablespoon vanilla and one teaspoon almond extract; color with Burnett’s Leaf Green.
*Pistachio Ice Cream with Peaches, May 3
Mix four cups lukewarm milk, one cup heavy cream, one and one-fourth cups sugar, and one-eighth teaspoon salt, and add one and one-half junket tablets dissolved in one tablespoon cold water. Let stand until set; then add one tablespoon vanilla and one teaspoon almond extract and green coloring. Freeze, and serve with halves of canned peaches. Turn peaches into pan, add one-third cup sugar, and cook until syrup is thick.
Plain Paste, The Boston Cooking-School Cook Book, p. 463
1 1/2 cups flour 1/4 cup butter
1/4 cup lard 1/2 teaspoon salt
Wash butter, pat, and form in circular piece. Add salt to flour, and work in lard with tips of fingers or case knife. Moisten to dough with cold water; ice-water is not an essential, but is desirable in summer. Toss on board dredged sparingly with flour, pat, and roll out; fold in butter as for puff paste, pat, and roll out. Fold so as to make three layers, turn half-way round, pat, and roll out; repeat. The pastry may be used at once; if not, fold in cheese-cloth, put in covered tin, and keep in cold place, but never in direct contact with ice. Plain paste requires a moderate oven. This is superior paste and quickly made.
Planked Chicken, The Boston Cooking-School Cook Book, p. 250
1/4 cup butter 1 teaspoon finely chopped
Red pepper } 1/4 tablespoon onion
Green pepper } each, finely 1/2 clove garlic, finely
Parsley } chopped chopped
Duchess potatoes 1 teaspoon lemon juice
8 mushroom caps
Cream the butter, add pepper, parsley, onion, garlic, and lemon juice. Split a young chicken as for broiling, place in dripping-pan, sprinkle with salt and pepper, dot over with butter, and bake in a hot oven until nearly cooked. Butter plank, arrange a border of Duchess Potatoes (see p. 312) close to edge of plank, and remove chicken to plank. Clean, peel, and sauté mushroom caps, place on chicken, spread over prepared butter, and put in a very hot oven to brown potatoes and finish cooking chicken. Serve on the plank.
*Planked Club Steak, December 9
Wash one-half cup butter, and add one-half tablespoon, each, red pepper, green pepper, and parsley, finely chopped, one-fourth tablespoon onion, finely chopped, and one-half tablespoon lemon juice. Spread one-third mixture on centre of plank and arrange duchess potatoes close to edge. Pan broil a steak cut one and one-half inches thick four minutes, and remove to plank. Spread with remaining butter and put in hot oven to finish cooking.
Pork Chops, The Boston Cooking-School Cook Book, p. 236
January 17, February 21, October 3, December 5
Wipe chops, sprinkle with salt and pepper, place in a hot frying-pan, and cook slowly until tender, and well browned on each side.
Pork Chops with Fried Apples, The Boston Cooking-School Cook Book, p. 236
Arrange Pork Chops on a platter, and surround with slices of apples, cut one-half inch thick, fried in the fat remaining in pan.
Pork Scraps, The Boston Cooking-School Cook Book, p. 22
January 28, February 27, March 7, May 9, September 4, November 10
After straining lard, that which remains may be salted, pressed, and eaten as a relish, and is called scraps.
Potage d’Avignon, What to Have For Dinner, p. 141
1 cup celery, cut in small 2 1/2 cups calf’s head stock
pieces 1 cup cooked calf’s head
2/3 cup leek, cut in small meat
pieces 1/2 cup cream
4 tablespoons butter Yolks 2 eggs
4 tablespoons flour Salt
2 1/2 cups chicken stock Pepper
Cook vegetables in butter until yellow, add flour and stir until slightly browned, then add stock gradually, while stirring constantly. Add meat, cream and yolks of eggs just before serving.
*Potato and Spinach Croquettes, October 2
Force hot boiled potatoes through a potato ricer; there should be two cups. Add two tablespoons butter, yolks two eggs, slightly beaten, and one-fourth cup finely chopped cooked spinach. Season with salt and pepper. Shape, dip in crumbs, egg, and crumbs, fry in deep fat, and drain on brown paper.
Potato Balls, The Boston Cooking-School Cook Book, p. 313
January 20, January 27, March 13, April 5, May 23, May 31, August 12
Select large potatoes, wash, pare, and soak. Shape in balls with a French vegetable cutter. Cook in boiling salted water until soft; drain, and to one pint potatoes add one cup Thin White Sauce. Turn into hot dish, and sprinkle with finely chopped parsley.
Potato Border, The Boston Cooking-School Cook Book, p. 311
July 6, October 17
Place a buttered mould on platter, build around it a wall of hot Mashed Potatoes, three and one-half inches high by one inch deep, smooth, and crease with case knife. Remove mould, fill with creamed meat or fish, and reheat in oven before serving.
Potato Croquettes, The Boston Cooking-School Cook Book, p. 316
March 9, May 3, July 9, September 17
2 cups hot riced potatoes Few grains cayenne
2 tablespoons butter Few drops onion juice
1/2 teaspoon salt Yolk 1 egg
1/8 teaspoon pepper 1 teaspoon finely chopped
1/4 teaspoon celery salt parsley
Mix ingredients in order given, and beat thoroughly. Shape, dip in crumbs, egg, and crumbs again, fry one minute in deep fat, and drain on brown paper. Croquettes are shaped in a variety of forms. The most common way is to first form a smooth ball by rolling one rounding tablespoon of mixture between hands. Then roll on a board until of desired length, and flatten ends.
Potatoes à l’Antlers, The Boston Cooking-School Cook Book, p. 319
Cook potatoes with jackets on, drain, and let stand twenty-four hours. Peel, and cut in small cubes. Put into a saucepan with two tablespoons butter to each two cups potatoes. Sprinkle with salt, and generously with paprika. Add cream to cover, and cook slowly, forty minutes.
*Potatoes au Gratin, August 10
January 3, February 27, July 2, July 29, November 7, December 19
Cut boiled potatoes in one-half-inch cubes; there should be two cups. Mix one-third cup grated mild cheese and one and one-half cups white sauce and add to potatoes. Put in buttered baking dish, cover with three-fourths cup buttered cracker crumbs, and bake until crumbs are brown.
*Potatoes Baked in Half Shells, July 1
Bake six medium-sized potatoes. Remove from oven, cut slice from top of each, and scoop out inside. Mash and add two tablespoons butter, salt, pepper, and three tablespoons hot milk; then add whites two eggs beaten until stiff. Refill skins with mixture and bake five to eight minutes in very hot oven.
*Potatoes en Casserole, March 14
February 5, May 28
Wash and pare eight smooth round potatoes of uniform size. Cover with cold water and let stand two hours. Drain, put in a casserole dish, sprinkle with salt and add butter, allowing one teaspoon to each potato. Cover and bake until soft (the time required being about 45 minutes), turning every fifteen minutes.
Potatoes en Surprise, The Boston Cooking-School Cook Book, p. 317
Make Potato Croquette mixture, omitting parsley. Shape in small nests and fill with Creamed Chicken, shrimp, or peas. Cover nests with Croquette mixture, then roll in form of croquettes. Dip in crumbs, egg, and crumbs again; fry in deep fat, and drain on brown paper.
*Potato Flour Cake, June 2
Add one tablespoon cold water to two eggs and beat until light; then add one-third cup sugar, gradually, while beating constantly. Mix and sift one-half cup potato flour, one teaspoon baking powder, and one-fourth teaspoon salt. Combine mixtures, and add one-fourth teaspoon vanilla and one tablespoon melted butter. Turn into a buttered and floured cake pan and bake in a moderate oven twenty-five minutes.
[A moderate oven is 350-375°F]
Potato Flour Sponge Cake, A New Book of Cookery, p. 328
Yolks 4 eggs 3/4 cup potato flour
3/4 cup sugar 1 teaspoon baking powder
Whites 4 eggs 3/4 teaspoon salt
1/2 tablespoon lemon juice
Beat yolks of eggs until thick and lemon-colored and add sugar gradually, while beating constantly; then add whites of eggs, beaten until stiff. Mix and sift dry ingredients and cut and fold into mixture. Add lemon juice, turn into a buttered and floured cake pan and bake in a moderate oven thirty minutes.
[A moderate oven is 350-375°F]
Potato Moulds, A New Book of Cookery, p. 185
Remove the inside from three baked potatoes and force through a potato ricer. Season with two tablespoons butter, one-half teaspoon salt and a few grains pepper and add the white of one egg, beaten until stiff. Mould with a tablespoon; place on a buttered sheet, brush over with melted butter and bake in a hot oven until well browned.
[A hot oven is 400-450°F]
Potato Nests, The Boston Cooking-School Cook Book, p. 314
Wash, pare, and cut potatoes in thin strips, using same slicer as for Lattice Potatoes. Soak in cold water fifteen minutes, drain, and dry between towels. Line a fine wire strainer of four-inch diameter, and having a wire handle, with potatoes, place a similar strainer, having a two and one-half inch diameter, in larger strainer, thus holding potatoes in nest shapes. Fry in deep fat, taking care that the fat does not reach too high a temperature at first. Keep the small strainer in place during frying with a long handled spoon. Carefully remove nests from strainers. Drain on brown paper, and sprinkle with salt. Fill with small fillets of fried fish or fried smelts.
*Potato Salad, January 19
Mix two cups chopped cold boiled potatoes, one cup chopped celery, one chopped hard boiled egg, and three-fourths tablespoon each cucumber pickle and parsley, finely chopped. Moisten with cream salad dressing. Mound on salad dish and surround with crisp lettuce leaves.
Potato Soup, The Boston Cooking-School Cook Book, p. 138
February 16, May 21, November 20, December 21
3 potatoes 1 1/2 teaspoons salt
1 quart milk 1/4 teaspoon celery salt
2 slices onion 1/8 teaspoon pepper
3 tablespoons butter Few grains cayenne
2 tablespoons flour 1 teaspoon chopped parsley
Cook potatoes in boiling salted water; when soft, rub through a strainer. There should be two cups. Scald milk with onion, remove onion, and add milk slowly to potatoes. Melt half the butter, add dry ingredients, stir until well mixed, then stir into hot soup; boil one minute, strain, add remaining butter, and sprinkle with parsley.
*Potato Timbales, November 19
Wash and boil potatoes with jackets on. Cool slightly, peel, chop, season with salt and pepper and moisten with cream. Brush timbale moulds generously with butter and sprinkle with soft stale bread crumbs. Pack in the potato and bake in a hot oven.
*Pot Beef Roast, Dumplings, November 9
February 26, August 18, September 5
Wipe one and one-half pounds lean beef and cut into one and one-half inch pieces. Put in casserole, and add one onion slices, eight slices carrot, two sprigs parsley, one and one-half teaspoons salt, and one half teaspoon peppercorns. Add meat and two cups, each hot water and canned tomatoes. Bake three and one-half hours. Before serving thicken with three tablespoons butter, mixed with three tablespoons flour and add one cup peas. Remove onion, carrot, parsley and peppercorns. Serve with dumplings.
*Praline Ice Cream, October 25
March 10, October 11
Put one-half cup sugar in small omelet pan and stir constantly until caramelized. Add two-third cup chopped pecan nut meats and turn into a lightly buttered tin. Cool, pound and pass through a strainer. Make a custard of two cups scalded milk, yolks three eggs, one-half cup sugar, and a few grans salt. Add prepared nuts and cool; then add one cup heavy cream, beaten until stiff, and three-fourths tablespoon vanilla and freeze.
*Priscilla Cake, August 20
Put yolks four eggs and whites two eggs into a bowl and beat until thick using a Dover egg beater; then add one cup sugar gradually, while beating constantly. Mix and sift two cups flour and two and one-half teaspoons baking powder an add alternately with one-half cup milk to first mixture; then add one-third cup melted butter. Turn into a buttered and floured shallow cake pan and bake in a moderate oven thirty-five minutes.
*Prune Pie, April 23
Wash one-half pound prunes and soak in enough cold water to cover. Cook in same water until soft. Remove stones, cut prunes in quarters, and mix with one-half cup sugar (scant) and one-tablespoon lemon juice. Reduce liquor to one and one-half tablespoons. Line plate with paste, cover with prunes, pour over liquor, dot over with one and one-half teaspoons butter, and dredge with one tablespoon flour. Bake with an upper crust.
*Prune Pudding, October 7
Wash three-fourths pound prunes. Cover with water and soak two hours. Cook in same water until soft, when water should be nearly evaporated. Remove stones and cut prunes in small pieces; then sprinkle with one-half cup sugar. Beat whites four eggs until stiff and add prunes gradually. Pour into a slightly buttered pudding dish and bake in a moderate oven twenty-five minutes. Chill and serve with custard sauce.
Prune Whip, The Boston Cooking-School Cook Book, p. 414
1/3 lb. prunes 1/2 cup sugar
Whites 5 eggs 1/2 tablespoon lemon juice
Pick over and wash prunes, then soak several hours in cold water to cover; cook in same water until soft; remove stones and rub prunes through a strainer, add sugar, and cook five minutes; the mixture should be of the consistency of marmalade. Beat whites of eggs until stiff, add prune mixture gradually when cold, and lemon juice. Pile lightly on buttered pudding-dish, bake twenty minutes in slow oven. Serve cold with Boiled Custard.
Pulled Bead, The Boston Cooking-School Cook Book, p. 146
October 14, November 11
Remove crusts from a long loaf of freshly baked water bread. Pull the bread apart until the pieces are the desired size and length, which is best accomplished by using two three-tined forks. Cook in a slow oven until delicately browned and thoroughly dried. A baker’s French loaf may be used for pulled bread if home-made is not at hand.
*Pumpkin Pie, November 6
Mix two-thirds cup brown sugar, one teaspoon cinnamon, one-half teaspoon ginger and one-half teaspoon salt, and add one and one-half cups steamed and strained pumpkin, two eggs, slightly beaten, and one and one-half cups milk and one-half cup cream, gradually. Bake in one crust.