Apple Pie

Sour apples 1/2 cup sugar

1/4 lemon, juice and rind 1/2 tablespoon butter

1/8 teaspoon cinnamon

Make pie crust by the preceding recipe, put half of it in the bottom of the plate. Pare enough apples to fill the pie heaping full, when cored and cut into eighths. Fill the pie with the apples, spread the sugar and cinnamon and grated rind over them. Roll out the upper crust, cut several gashes in it to allow steam to escape; lay it over the pie, trim the edges and press them together with a fork. Bind the edge of the pie by laying around it a wet strip of cloth about one inch wide. Bake it for one-half hour in an insulated oven with the stones heated until the paper test shows a golden brown colour.

Apple and berry pies are better made without an under crust in an extra deep pie plate.

Berry Pie

Pick over the berries. Line a deep plate with crust, or omit the lower crust; fill the pie heaping full of berries, cover them with one-half cupful or. more of sugar mixed with one-fourth cupful of flour. Add the upper crust, bind it, and bake it as apple pie. The amount of sugar will depend upon the acidity of the fruit.

Cherry Or Plum Pie

Wash the fruit, remove the stones, and make the pie in the same manner as berry pie.

Pumpkin Pie

1 1/2 cups cooked pumpkin 1 cup boiling milk

1 egg

1/2 cup sugar

1/4 teaspoon salt

1/4 teaspoon cinnamon

Cook the pumpkin as directed on page 152. Put it into a cloth and press it with the back of a strong spoon to squeeze out the water. Mix all the ingredients, put it into a pan set over a cooker-pail of boiling water; stir it until it is 165 degrees Fahrenheit, then put the whole into a cooker for one hour. Fill the baked crust with the mixture. Cover the top thickly with whipped cream.

Lemon Pie

1/2 cup flour

1 cup sugar, granulated

1 cup boiling water

3 tablespoons lemon juice

Rind of one lemon 4 teaspoons butter 1/4 cup powdered sugar 2 eggs

Mix the sugar and flour together, add the boiling water slowly, stirring it all the time. Boil it gently for twenty minutes, stirring it frequently. Mix the lemon with the yolks, pour the hot mixture slowly on the yolks, return it to the fire and cook it below boiling point until the eggs have thickened; then add the butter. Cool the filling a little before putting it into a baked crust. Beat the whites of eggs until very stiff", add the sugar, and when barely mixed with the whites, spread it over the pie for a meringue; bake it till a delicate brown in a very hot oven, or put it for a few minutes into an insulated oven with one very hot stone close over the pie. Serve it warm, but not hot.

Serves five or six persons.