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Joined: Dec 24, 2005


Posted to Thread #694 at 2:11 pm on Feb 5, 2006

A marble table for making paste soon
defrays its cost by what it saves in the
expense of obtaining pastry from the
confectionerŐs. Paste that is tough and
heavy is unfit to be eaten; and without a
marble table or some extraordinary
conveniences for coolness, it is difficult
to make it light in warm weather. -The
House Book, 1840

Good Common Paste
adapted from: Buckeye Cookery and
Practical Housekeeping, c. 1880, in: A
Sampler of Recipes 1796 to 1908

1 1/3 c. *cold* lard and/or butter
3 c. flour
1 t. salt
8 T. ice water

Measure your flour into a bowl, adding
shortening by cutting it into chunks and
mixing with the flour. Work the
shortening into the flour with a fork or
pastry cutter until it resembles coarse
cornmeal. Add the ice water, 1 T. at a
time, just until the dough holds
together. Chill 1/2 hour.

Orange Pie
adapted from: Housekeeping in the Salt
River Valley, c. 1880, in: A Sampler of
Recipes 1796 to 1908

3/4 c. sugar
3 T. butter
3 eggs, beaten
8 T. fresh orange juice
1 1/2 T. grated orange zest
1 1/2 T. lemon juice
1 1/2 t. grated lemon zest
pinch of nutmeg
unbaked bottom crust of puff or
common paste
2 egg whites
3 T. sugar

Cream together butter and 3/4 c. sugar.
Add the beaten eggs. Add the orange
juice, rind, lemon juice, rind, and the
nutmeg. Beat until smooth (use a
whisk). Pour into unbaked pie shell and
bake at 400 for 35 to 40 minutes or until
the center is firmly set. Remove and set
aside to cool. Reduce oven to 350.
Whip the egg whites to soft peaks. Add
the 3 T. sugar, slowly, while continuing
to beat until stiff peaks form. Spread
over the warm pie and return to the
oven for 15 minutes or until meringue
is light brown. Serve at room

Sorghum Molasses Pie

2 cupfuls molasses
1 cupful cut sugar
3 eggs
1 tbsp melted butter
1 lemon for juice
1/2 tsp nutmeg
paste shell

Combine all ingredients into bowl and
beat. Pour into paste shell and bake.

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