Pie Paste

1 1/2 Cups Flour Pinch Salt 3/4 Cup Lard

Sift together dry ingredients thoroughly; work in lard with knife or rounding edge of a tablespoon or spatula; moisten to a dough with cold water; put lightly on floured board and roll thin ready for use.

Apple Pie

About 4 Tart Apples 1/2 Cup Sugar

Peel, core and slice apples thin; line pie pan with paste; put in apples, sugar and a little water; wet edges, cover with paste rolled out very thin; bake in moderate, steady oven until apples are cooked.

Note

Any green fruit pies can be made in similar*manner to above. Note.-To prevent juice of pies boiling out into oven wet the edges when upper and lower crusts are joined with thin paste made of 1 teaspoon flour and 3 of water, instead of clear water. Adding cinnamon and butter will improve.

Lemon Pie

1/2 Cup Sugar 2 1/2 Cups Milk 1 1/2 Tablespoons Cornstarch

2 Eggs 1 Lemon

Mix cornstarch with a little milk; heat balance of milk and when it boils stir in cornstarch and boil 1 minute; let cool and add egg yolks, 2 heaping tablespoons sugar and grated rind and juice of lemon, all well beaten together; use a deep pie pan lined with paste and fill with mixture; bake slowly 1/2 hour; beat the egg whites to stiff froth and gradually beat in remainder of sugar; cover pie with this and brown slowly.

Lemon Cream Pie

5 Teaspoons Flour 1 Cup Sugar

4 Eggs

1 1/2 Cups Boiling Water

1 Lemon

Beat egg yolks and whites separately; add to yolks the sugar, flour, lemon juice and grated rind and lastly boiling water; cook in double boiler and when it begins to thicken add 1/2 of beaten egg whites; stir this thoroughly and cook it until thick as desired; use remainder of egg whites for meringue to top off pie; after custard has cooled fill a baked shell of pie paste, pile meringue on top and bake in a very slow oven until meringue is brown.

Custard Pie

1/3 Cup Flour or Cornstarch 3 Cups Milk 1 Cup Butter

6 Eggs

1 1/2 Cups Sugar

Mix and flavor to taste; sufficient for 3 pies; bake pie crust first.

Cocoanut Pie

1 Cup Butter 1/2 Cocoanut (Grated)

2 Cups Powdered Sugar 6 Eggs

Cream butter with sugar; beat in cocoanut; fold in lightly the stiffened egg whites; turn into a deep pie pan lined with puff paste; bake in quick oven. Eat cold with powdered sugar and cream.

Pumpkin Pie

1/2 Cup Sugar

1 1/2 Cups Milk

1 Cup Stewed Pumpkin

1/4 Teaspoon Ginger

1/4 Teaspoon Allspice 1/4 Teaspoon Cloves 2 Eggs

Beat eggs; add sugar, pumpkin and spices; beat thoroughly; then add milk and mix thoroughly; bake in pie paste crust.

Squash Pie

2 Cups Squash

1 1/2 Cups Milk

1 Tablespoon Melted Butter

1 Cup Brown Sugar

1 Teaspoon Cinnamon 1/2 Tablespoon Ginger

2 Tablespoons Molasses 2 Eggs

Mix in order given; strain into a deep plate lined with paste.

Rhubarb Pie

1 Teaspoon Flour 1 Cup Stewed Rhubarb

1 Cup Sugar 1 Egg and Pinch Salt

Stir flour into other ingredients; bake without top crust and frost.

31 Germea makes a happy baby

Raisin Pie

1 Cup Seeded Raisins 1 Tablespoon Sugar

1 Tablespoon Butter 1 Teaspoon Vinegar

Cook raisins in enough cold water for 1 pie; add butter; mix all together; bake in two crusts.

Berry Pie

2 Boxes Berries 1 Cup Cream (Small) 1 1/2 Cups Powdered Sugar 1/2 Lemon

Wash berries; add 1 cup sugar; let stand at least two hours in ice box, then put through cheese cloth; add balance of sugar, 1 cup water, juice of 1/2 lemon and cream; freeze. This mixture makes about a quart.

Grate the rind of lemons into a bowl and squeeze in the juice; make a boiling syrup of sugar and half water and pour it hot on the lemon rind and juice; let it remain until cold, then add rest of water; strain the lemonade into a freezer and freeze as usual and at last add whites whipped to a firm froth; beat and freeze again. The scalding draws the flavor from the lemons. It should never be boiled and fewer lemons used when they are very large. This ice is perfectly white.

Note

Loganberry, raspberry, blackberry, gooseberry, elderberry or grape pie may be made as above, using more sugar with some.

Minced Meat (English)

2 Lbs. Boiled Beef 2 Lbs. Beef Suet 2 Lbs. Currants

2 Lbs. Raisins 1 Lb. Citron

1/2 Lb. Candied Lemon 1/2 Lb. Orange Peel

3 Lbs. Peeled Apples

2 Lbs. Sugar

2 Ounces Ground Spices (equal proportions of Nutmeg, Cloves and Cinnamon) Grated Rind of 6 Oranges 6 Lemons 1 1/2 Pints Boiled Cider or Strong

Grape Juice

Thoroughly clean currants and raisins; cut citron in small pieces; remove skin from and cut suet up fine; place these with the lemon and orange peel, currants, raisins and candied lemons in an earthen jar; chop apples and add; trim meat lean and clear (see that it weighs 2 lbs. when trimmed); chop this and add to rest; then add sugar and spice; mix all together; then add cider or grape juice and cover jar; over it place a cloth and tie firmly to exclude the air and prevent evaporation. The mincemeat should be kept in a cold place. It is better to stand a week after being made.