This section is from the book "Economical Cookery", by Marion Harris Neil. Also available from Amazon: Economical Cookery (1918).
2 eggs, separated
4 cups (1 qt.) milk
1 cup (1/2 lb.) sugar or honey
1 cup (1/2 pt.) cream
1 teaspoon vanilla extract
1/2 teaspoon rose extract
Beat up egg yolks, add milk and sugar, stir in whites stiffly beaten, add cream and extracts. Freeze and serve.
Half quantities may be used. The rose extract may be omitted.
Bake sponge cakes in square pans the size of ice-cream bricks. Cut two slices of cake and place slice of ice cream between. Cut diagonally in two pieces and serve. If one half pint of oatmeal be added to each quart of vanilla ice cream, beaten thoroughly in, the mixture will taste almost exactly like macaroon ice cream.
1/4 cup (2 ozs.) butter
1/4 cup (2 ozs.) butter substitute
2 tablespoons (1 oz.) sugar 1 teaspoon baking powder
1 1/4 cups (5 ozs.) flour 1 cup (6 ozs.) cornstarch 1 egg yolk
Mix butter, butter substitute, sugar, baking powder, and salt, and cut and rub them into flour and cornstarch sifted together. Add beaten yolk of egg and sufficient milk to mix to stiff paste. Roll out and use. This pastry is suitable for lining dishes and for pies and tartlets.
4 cups (1 lb.) flour or potato flour 1/2 cup (4 ozs.) butter or lard
1 tablespoon (1/2 oz.) sugar 1/2 teaspoon salt
1 cup (1/2 pt.) cream
Sift flour into a bowl, cut in shortening with a knife, then rub it in lightly with tips of the fingers; add sugar, salt, and mix to a stiff paste with cream. Chill and use for pies, tartlets, and fancy cakes.
2 cups (1/2 lb.) flour 1 teaspoon salt
1 teaspoon lemon juice Cold water
3/4 cup (6 ozs.) butter substitute
Into a bowl sift flour and salt and make a well in the center. Pour lemon juice mixed with a little water into this, and mix in sufficient water to make a stiff dough. Roll the pastry on a floured board lightly into a strip a little over one fourth of an inch thick. Place the shortening in a lump about halfway down on it, and fold over the pastry in three. Press the edges together, and turn it so that the rough edges are towards the right. Roll it out lightly, and again fold in three; do this once more, and set aside in a cold place twenty minutes. Repeat the same process until it has been rolled twice more. After standing in a cool place or in the refrigerator twenty minutes, it is then ready for use.
1 cup (1/2 lb.) flour 1 pinch salt
1 tablespoon (1/2 oz.) butter 1 tablespoon (1/2 oz.) lard
Sift flour and salt into a bowl, add shortening and rub in with tips of fingers until well mixed. Make a hole in the center, pour in two tablespoons of ice water, and with a broad knife work until mixed. Roll cut pastry on floured board and line a greased deep pie plate with it.
If the crust is to be baked first, perforate the bottom and sides to prevent puffing.