Baked Apple Dumplings

Select firm acid apples and pare and core them and fill the holes with sugar, butter and cinnamon.

Take nice crust and roll into short pieces. Roll one about each apple and place in a deep pan and add enough warm water to cover. Sweeten the water to taste and add a small piece of butter. Bake in the oven till a light brown. Add more water if necessary. Serve with cold sauce made of 1 cup of sugar, 1/2 cup of butter.

Beat well together and flavor with lemon. A hot sauce may be used if preferred.

Blue Grass Pastry

E. D. P

1 pound of best flour, 3/4 pound of butter,

1 wineglass of ice water, Whites of 2 eggs.

Take 3/4 pound of flour and put in a bowl. Put the other 1/4 in a plate. Beat the eggs very light and mix in the flour with the water so as to make stiff dough. Beat well with a rolling-pin for 10 minutes. Roll, adding the butter in four rollings and the 1/4 pound of flour. Set the pastry on ice for 2 hours.

This makes 3 pies.

Puff Paste

E. D. P

1 pound of butter, 1 1/2 pounds of flour,

1/2 pint of ice water.

Wash the butter carefully and squeeze out all the water. Divide in 6 parts. Separate the flour, leaving 1/2 pound to sprinkle with.

Take the 1 pound of flour and 1 piece of butter and mix with the ice water, using a knife for the purpose, and handle as little as possible.

Roll the paste from you and spread with the butter. Add 1/2 pound of flour in 3 rollings. Set in cool place for 1 or 2 hours.

When making pies, cut off only enough for one pie at a time, so as not to roll more than once after taking off the ice.

Cocoanut Pie

E. D. P

1/4 pound of butter,

1/4 pound of sugar, creamed with butter,

3 eggs, beaten well,

1 cup of rich milk, in which cocoanut has been soaked, 1 cocoanut grated.

Cook before putting in pastry.

Cranberry Pie

Miss Mary Bashford

1 teacup of sugar,

1 teacup of cranberries, or cherries,

1/2 teacup of raisins,

1 tablespoon of butter, 1 tablespoon of flour.

Cream butter, add flour, then sugar and cranberries. Put mixture in raw crust and bake with top. Cook 30 minutes in slow oven.

Nutmeg Pie

Mrs. Strauder Goff

3 eggs beaten separately,

1 pint sugar,

1 medium-sized nutmeg,

Piece of butter the size of an egg.

Mix, adding the whites last. This will make 2 pies.

Orange Pie

4 oranges,

1 quart milk,

2 tablespoons cornstarch,

3 eggs,

1 cup of sugar.

Peel, seed, and cut into small pieces the four oranges. Add the sugar and let it stand. Boil the quart of milk and stir in the cornstarch, which has been mixed with a little water. Add the yolks of the three eggs, which have been well beaten. Cook till a thick custard, and after cooled add the orange and sugar. Cook in pastry, and then make a meringue of the three whites and spread on top and brown slightly.

Pumpkin Pie

Cut the pumpkin in small pieces and stew in a little water. Strain, and to 1 quart of the pumpkin add 1/2 pint of sugar, 1 cup of cream, cinnamon, and allspice to taste, 3 eggs, and 3 tablespoons butter. Beat it well. Line a pie-plate and pour the custard over it. Make a top with strips of pastry and bake till a rich brown.

Irish Potato Pie

1 pint mashed potatoes,

1/2 pint cream,

4 eggs,

3/4 pound sugar,

1 orange,

1 cup of butter.

Cook and mash the potatoes. Beat the eggs together, add sugar and butter and beat well. Then pour in the cream and add the potatoes and stir well. Flavor with the juice of 1 orange. Bake in paste and cover with meringue of well-beaten whites of 2 eggs and 2 tablespoons sugar.