PLAIN APPLE PIE

Line your plate with pastry; fill with sliced sour apples; put on sufficient sugar to sweeten ; flavour with a trifle of cinnamon and allspice; cover with medium top crust, crimping it to the bottom crust. Bake until

the apples are thoroughly cooked. This pie is best rT cold. cup : LINCOLN PIE. halk One pint stewed sour apples, sifted; butter size of an egg, two tablespoons flour; grated rind and juice of a lemon; yolks of three eggs, beaten. Sweeten to taste. Or i Bake with lower crust, and when done spread a meringue eggs, aa of the whites of three eggs, beaten with three tablespoons 4 the c me and «

sugar over the top, and brown in oven.

ns of corn two eggs. t the eggs the scald- d set aside ake; fill it ide of the sspoons of

r, one-half t hot milk; it between

juarter tea- and lower between.

sliced sour avour with th medium Bake until nie is best

r size of an 1 juice of a en to taste. a meringue

tablespoons

PIES, PUDDINGS, TARTS, ETC. 57

PUMPKIN PIE,

1. One cup stewed pumpkins, one coffee cup milk, three eggs, piece of butter size of a walnut, two tea- spoons cinnamon, one teaspoon ginger, a little salt and pepper. Sweeten with molasses.

2. A pumpkin, one good cupful of molasses; to a whole pumpkin allow three pints of rich milk, four eggs, some salt, one teaspoonful ground ginger, a little cinnamon, brown sugar to taste, crust. Prepare the pumpkin by cutting into small pieces. Stew rapidly until it is soft and the water is stewed out, then let it remain on the stove to simmer all day. When well cooked add the molasses, and cook all down until nearly dry. Then sift through a colander, it will nearly all go through if properly cooked. Then add the milk, spices and eggs. Too much spice destroys the flavour of the pumpkin. Sweeten to taste. Then bake in a crust the same as for custard. Let it cook until of a dark brown colour. This is a very wholesome dish.

SQUASH PIE,

One full cup stewed squash, one scant cup sugar, one pint milk, two eggs, two tablespoons melted butter, a little salt, ginger and cinnamon. Bake in a bottom crust the same as pumpkin pie.

PIE PLANT PIE, Two cups pie plant, one tablespoon water, one-half cup sugar, a little butter. Crust: one pint flour, one- halt cup lard; pinch salt; water to roll out.

COCOANUT PIE,

One cup powdered sugar, one-half cup butter, four

eros. one ci

ggs, up grated cocoanut, «

g scoanut, one quart milk. Put the cocoanut with the butter and sugar; add the milk

mand eggs. Makes two pies. Crust as for custard ple.

5p ae RE PASEO I

58 THE BREADMAKER’S COOKING LESSONS.