Boiled Cider Pie

1/3 cup rich, boiled cider

1/3 cup grated maple sugar

2 eggs

1/2 teaspoon nutmeg

1/2 cup seeded raisins

1 teaspoon butter

2 egg whites and 2 tablespoons powdered sugar, if meringue is desired.

Boil sugar in cider until dissolved. Add beaten eggs slowly and stir until thickened. Add butter, raisins and nutmeg.

Turn into a pan lined with crust. Cover with top crust and bake in a very hot oven (450° F.) for ten minutes, then reduce the heat slightly (to 425° F.) and continue cooking for about thirty minutes longer.

If you prefer, omit the top crust, bake for ten minutes at 450° F., then reduce the heat to 325° F. and bake for thirty minutes longer. Remove from the oven, cover with a meringue made of the egg-whites and powdered sugar, and return to a slow oven (300°-350° F.) to brown.

Apple Tarts

5 apples

1/2 cup cold water

3 eggs

1 lemon

3/4 cup granulated sugar

2 tablespoons butter

2 tablespoons powdered sugar

Pare, core and cut up tart apples and cook them in the water until soft, stewing them very slowly. Beat this sauce smooth, partly cool, then add beaten egg-yolks, lemon-juice and grated rind and the granulated sugar, increasing the amount of sugar, if desired. Line patty-pans with paste, fill them with the mixture, dot with butter and bake in a hot oven (400°-450° F.). Beat the whites of the eggs stiff, add the powdered sugar, spread on top of the tarts and return to the oven to brown. This amount makes six to eight tarts.

Apricot And Marshmallow Tarts

Wash, soak and stew dried apricots. When tender, press through a sieve. Sweeten to taste. To each cup of pulp add six marshmallows cut in small bits. Fill baked pastry shells and decorate with quartered marshmallows.

Banana Roll

Peel bananas and cut in halves crosswise. Roll puff or flaky paste one-eighth of an inch thick. Cut into pieces. Dip each piece in ice-water and wrap around a half banana. Place on a baking-sheet and bake in a quick oven (450° F.). Serve with strawberry sauce, No. 2. See page 583.

Banbury Tarts

1 cup chopped raisins

1 cup sugar

3 tablespoons cracker-crumbs

1 egg, beaten

1 tablespoon melted butter

1/8 teaspoon salt

1 lemon, juice and rind

Mix ingredients in order given. Roll puff or flaky paste one-eighth inch thick and cut in three-inch squares. Put a teaspoon of the Banbury mixture in the center of each, wet edges of paste, and fold to form a triangle. Prick several times and bake fifteen minutes in a hot oven (450° F.). This amount makes eight to ten tarts.

Cheese Pastries

4 eggs

1 tablespoon cream

1 package cream cheese 2/3 cup sugar

Beat eggs very light, add remaining ingredients and beat until well mixed. Line shallow muffin-pans with puff pastry and put in hot oven (450° F.). After ten minutes, take from oven, fill with the cheese filling and bake in a slow oven (325° F.) for thirty minutes.