The yummy results follow.  Each is directly attributed to one of my favorite authors or one of her family members.  Also, how awful is it that I’ve given up sweets for Lent?  I know what I’ll be preparing Easter Sunday.

Lucy Maud Montgomery’s Mock Cherry Pie

Food fakery is a vital heroine skill.  Don’t have cherries?  Cranberries and raisins will do just as well!  This recipe is attributed to Maud, whose Marilla admonishes:  “You’ve got to keep your wits about you in cooking and not stop in the middle of things to let your thoughts rove all over creation.” (Prefer raspberry cordial or some other dishes mentioned in the Anne books?  This link’s for you.)

Pastry for a double-crust 9-inch pie
2 cups cranberries, chopped
1 cup raisins, chopped
1 1/2 cups granulated sugar
2 tablespoons flour
1 cup cold water
1 1/2 teaspoons vanilla

Line a 9-inch pie plate with half the pastry. Make a lattice crust with remaining dough.  In a saucepan, combine cranberries, raisins, sugar, flour and water; bring to a boil, reduce heat and simmer for 15 minutes, stirring occasionally. Remove from heat and let cool slightly. Stir in vanilla.  Turn filling into pastry-lined pie plate. Moisten edge with water and top with lattice crust.  Bake at 425 degrees F for 15 minutes. Reduce heat to 350 degrees F and bake another 20 to 30 minutes, or until crust is nicely browned and filling is bubbly. Serves six.

Louisa May Alcott’s Blancmange

Did you ever read Little Women and wonder, like me, what the heck blancmange is?  I am led to believe that it is a kind of sweet, white flan, as sweet and white as the plump hands of Meg March, whom I can imagine creating this blancmange and complaining over her unfashionable gowns.  You will recall that Jo brings a blancmange to Laurie when he is sick as a sort of wedge into his house and heart.  She succeeds.  This recipe is attributed to Abba Alcott, Louisa’s mother.

2 tbsp arrowroot
1 quart milk
1/2 cup sugar, more to taste
1 pinch salt
Something savory – orange water, rose water, or lemon peel

Take two tablespoonfuls of arrowroot to one quart of milk and a pinch of salt. Scald the milk, sweeten it with sugar to taste and then stir in the arrowroot, which must first be wet with some milk. Let it boil once. Orange water, rose water, or lemon peel can be used to flavor it. Pour it into molds to cool.

Laura Ingalls Wilder’s Gingerbread

Whenever I gain a pound, I blame Laura, whose description of crackling pig tails, bountiful pies, and tables laden with the goodness of hardy, sensible pioneer cooking are enough to drive any girl face-first into a pile of biscuits.  Though it’s easy to find recipes inspired by the Little House books, it’s harder to find ones directly attributed to Laura that aren’t protected by copyright.  Here’s one to start with:

1 cup brown sugar
1/2 cup lard (fine, shortening will do)
1 cup molasses
2 tsp baking soda
1 cup boiling water
3 cups flour
1 tsp ginger
1 tsp allspice
1 tsp cinnamon
1 tsp nutmeg
1 tsp ground cloves
1/2 tsp salt
2 eggs

Blend brown sugar with lard.  Mix in molasses until well-coated.  Dissolve baking soda in boiling water (be sure cup is full of water after foam runs off into cake mixture).  Mix well.  In a separate bowl, mix flour with spices and salt.  Sift into wet mixture and mix well; mixture will be “quite thin.”  Finally, add two well-beaten eggs and bake in a moderate (350 degrees) for thirty minutes.