Originally Published:
Jubilee Cook Book, 1887
Original Images:

Three cups of flour, one cup of lard, one teaspoon of salt. Chop lard into the flour with a knife, and wet up with ice water, not wetting quite all the flour. Part of lard can be left out. Roll out crust: spread on remainder of lard; sprinkle with flour and roll up. Slice off the portion for under crust and lay on side to roll; cut another slice for upper crust and lay on end to roll. This receipe makes two pies. The hands should never be used in mixing pie crust, and it should be mixed only enough to get in shape to roll.

Originally Published:
Jubilee Cook Book, 1887
Original Images:

Three eggf, three tablespoons of sugar, three of melted butter. Season to taste. Fry in hot lard.

Originally Published:
Jubilee Cook Book, 1887
Original Images:

One cup of butter, two cups of sugar, six eggs, one spoonful of rose water, one half teaspoon of soda in three tablespoons of milk, one teaspoonful of cream tartar mixed with the flour. Knead well and not too stiff. When cool roll in powdered Sugar and keep in a tin box. If liked very crisp, omit the soda, cream tartar and milk.

Originally Published:
Jubilee Cook Book, 1887
Original Images:

One cup of boiling water, one half cup of butter ; let boil again, then stir in very rapidly one heaping cup of flour, remove from stove and let cool; then stir in three eggs, one at a time and without beating. Bake in dripping pan well greased and in a hot oven, thirty minutes. Turn in the oven every five minutes. This rule will make one dozen puffs.

CREAM.---Three tablespoons of flour and milk enough to make thick paste, add one well beaten egg. Pour this into one cup of boiling milk and three large tablepoonfuls of sugar, stirring slowly until it thickens.

Originally Published:
Like Mama Used to Make . . . and More, 1986
Original Images:

1 c. water
1/3 c. butter (or margarine)
1 c. matzo meal
1/2 t. salt
4 eggs

Boil water and fat in sauce pan. While boiling, pour in salt and matzo meal. Continue cooking and stirring until batter no longer sticks to sides of pan. Remove from heat. Add unbeaten eggs 1 at a time, beating well after each addition. Drop by tablespoons on a greased cookie sheet. Bake 25 minutes at
450°. Reduce oven to 325° and bake 45 minutes longer. When cool, cut in half and fill with whipped cream, custard, fruits, etc.; sprinkle tops with confectioner's sugar. Smaller puffs can be made by dropping batter from a teaspoon. Yield: 12 good-sized puffs.

Originally Published:
Like Mama Used to Make . . . and More, 1986
Original Images:

1 1/4 c. matzo meal
1/4 c. sugar
1/2 t. cinnamon
1/4 t. salt (optional)
1/3 c. butter, melted
2 T. Passover cherry wine

Combine dry ingredients. Stir in butter, then wine, mixing until thoroughly blended. Press into a 9" pie plate. If you are using a metal pie plate, bake at 375°; for a glass pie plate bake at 350°. Bake for 10-12 minutes. Cool before filling.

Originally Published:
Like Mama Used to Make . . . and More, 1986
Original Images:

PIE CRUST
2 c. flour
3/4 c. vegetable shortening
1/2 t. salt
1/2 t. baking powder
1/3 c. cold water

Measure dry ingredients and stir together. Fill a 2 cup measure 1 cup full of cold water and add vegetable shortening until water measures 1 3/4 cup. This gives an accurate measure. Pull vegetable shortening from water and place in bowl with flour. Cut vegetable shortening into flour until size of peas. Use a pastry blender or 2 knives. Add 1/4 cup water and stir with knife until you can form 2 balls. Add rest of water to remaining flour and make balls equal. Roll between 2 pieces of waxed paper lightly sprinkled with flour. Chill bottom crust while you prepare filling. Then roll top crust. Dampen edge of bottom and seal top by pressing together. May be refrigerated and rolled several days later.

Originally Published:
Like Mama Used to Make . . . and More, 1986
Original Images:

1/2 c. sugar
1/2 c. pineapple juice
2 eggs
1/2 c. salad oil
1 1/2 t. baking powder
1/2 t. salt
about 4 c. flour
FILLING:
2 cans poppy seed filling
walnut meats, chopped raisins, coconut

Originally Published:
Like Mama Used to Make . . . and More, 1986
Original Images:

2 c. flour
1/2 lb. butter
1/2 lb. cream cheese
2 T. cinnamon
6 T. sugar
1/2 c. walnuts, chopped
1/2 c. raisins, chopped

Mix flour, butter and cream cheese. Place dough in waxed paper and leave in refrigerator overnight. On floured board, roll out dough using a small amount at a time, to 1/4" thickness. Cut with round medium cookie cutter. Roll each circle with rolling pin once again. Fill with mixture made of sugar, cinnamon, nuts and raisins. Roll as for a jelly roll and shape into a horseshoe or crescent. Bake at 375° on ungreased cookie sheets. When cool sprinkle with powdered sugar. This same dough is excellent filled with apricot jam and shaped into small turnovers.

Originally Published:
Like Mama Used to Make . . . and More, 1986
Original Images:

1 c. shortening (or 1/2 margarine)
3 c. flour
1 c. sugar
1 1/2 t. baking powder
1/2 t. salt
2 eggs, beaten
1/2 c. orange juice
1 jar Lekvar prunes or
cook 2 lbs. prunes, pitted
1/2 c. chopped nuts
1 T. lemon juice
1 egg white, beaten lightly

Cut shortening into dry ingredients until it is in small pieces. Add eggs and orange juice. Mix together into a soft ball. If necessary, add more flour to handle. Roll out on floured surface. Cut out rounds with a glass or coffee pot cover. Mix prunes, nuts and lemon juice for the filling. Put 1 teaspoon filling in the center of the circle of dough. Pick up the edges toward the center to form a triangle and pinch the dough together with floured fingers. Brush the top with beaten egg white. Bake at 350° for 30 minutes or until lightly brown. Yield: 2-3 dozen, depending on size.