Easy Dinner Recipes for Beginners
Wednesday, December 11, 2019
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Easy Dinner Recipes for Beginners
easy dinner recipes for beginners
LEMON JELLY
Ingredients—2 oranges, 1 lemon, the rind of one orange grated fine, 1 cup sugar, 1 tablespoon gelatine, 2 cups boiling water.
Method—Mix the juices and the fruit gratings with the sugar. Soak 1 tablespoon gelatine in 1 cup of cold water until soft. Stir in 2 cups of boiling water and add the sugar and fruit juices. Stir until the gelatine is dissolved, then pour into a mold to harden.
PIE CRUST
Ingredients
1½ cups flour
3 tablespoons lard
½ teaspoon salt
cold water
3 tablespoons butter
Method—Wash butter and squeeze until water and salt has been removed. Chill the lard then chop it into the flour, with two knives. Add salt and moisten it to a dough with cold water. (Ice water is not essential but is desirable in summer.) Toss on a floured board and roll out. Fold to make three layers and put the butter between the layers. Turn half way round, pat, and roll out. Cut off the sides of it and roll into shape for the plate. Roll the center for the upper crust, cutting slits in it to let out steam. Fold the upper crust under the edge of the lower crust. Bake in a moderately hot oven 40-50 minutes. Pastry may be used immediately or chilled before using. It must not come in contact with the ice.
MOCHA FROSTING
Ingredients
3 tablespoons butter
1 cup confectioner's sugar
2 tablespoons cold boiled coffee
2 tablespoons cocoa
½ teaspoon vanilla
Method—Cream the butter and sugar, add the remaining ingredients and enough more sugar to make it creamy.
Plain icing may be made by moistening confectioner's sugar with milk or water (either hot or cold) and adding flavoring. Either this or white frosting may be used as a foundation for nuts or chopped fruit. Orange frosting may be made by moistening the sugar with orange juice.
easy dinner recipes for beginners
LEMON JELLY
Ingredients—2 oranges, 1 lemon, the rind of one orange grated fine, 1 cup sugar, 1 tablespoon gelatine, 2 cups boiling water.
Method—Mix the juices and the fruit gratings with the sugar. Soak 1 tablespoon gelatine in 1 cup of cold water until soft. Stir in 2 cups of boiling water and add the sugar and fruit juices. Stir until the gelatine is dissolved, then pour into a mold to harden.
PIE CRUST
Ingredients
1½ cups flour
3 tablespoons lard
½ teaspoon salt
cold water
3 tablespoons butter
Method—Wash butter and squeeze until water and salt has been removed. Chill the lard then chop it into the flour, with two knives. Add salt and moisten it to a dough with cold water. (Ice water is not essential but is desirable in summer.) Toss on a floured board and roll out. Fold to make three layers and put the butter between the layers. Turn half way round, pat, and roll out. Cut off the sides of it and roll into shape for the plate. Roll the center for the upper crust, cutting slits in it to let out steam. Fold the upper crust under the edge of the lower crust. Bake in a moderately hot oven 40-50 minutes. Pastry may be used immediately or chilled before using. It must not come in contact with the ice.
MOCHA FROSTING
Ingredients
3 tablespoons butter
1 cup confectioner's sugar
2 tablespoons cold boiled coffee
2 tablespoons cocoa
½ teaspoon vanilla
Method—Cream the butter and sugar, add the remaining ingredients and enough more sugar to make it creamy.
Plain icing may be made by moistening confectioner's sugar with milk or water (either hot or cold) and adding flavoring. Either this or white frosting may be used as a foundation for nuts or chopped fruit. Orange frosting may be made by moistening the sugar with orange juice.
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