7 or 8 average apples - 2 pounds.

Short paste for 2 covered pies.

Buy sweet, ripe apples that need no sugar, have a care, however that they are of a good cooking sort. Pare and slice them thinly off the cores.

Spread thin bottom crusts on 2 large pie pans, put in the sliced apples raw, cover with a top crust, bake 1/2 hour in a slack oven.

A grating of nutmeg can be added if desired to improve the flavor, and with some kinds of apples it is an advantage to put in a spoonful or two of water and dredge a little flour on top of the fruit before covering.

When puting on the top crust the quickest and best way instead of cutting around is to press both hands against the edge of the pie pan, turning it around on the table and so cutting off the paste. It closes the edges together and takes off all the surplus.

Cost of material - apples 6, double crusts for 2 pies 8; 14c. Large dinner plate size, full. Cut each in 4.

Sound apples lose one-third their weight by paring and coring, unsound apples,of course are an indefinite proposition. A bushel of apples is 48 lbs; it contains from 150 to 200 apples, according to size, average, say 175. A bushel of apples makes 48 pies, dinner plate size.