Pies

Potato Pie

Peel and grate one large white potato, add juice and grated rind of one lemon, the white of one egg well beaten, one cupful of white sugar and one cup of cold water. Stir well together and pour into a pie tin with a rich under crust and bake. When done have ready the whites of two eggs well beaten, one-half teacupful of white sugar and one-half teaspoon-ful of lemon, all thoroughly beaten. Spread on the top of the pie evenly and return to the oven a few moments; a teaspoonful of jelly on the center of each piece ornaments it to a fancy degree. This pie is sometimes called "silver pie," from its color. Jenette Tweed.

Apricot Custard Pie

Line a pie dish with a rich crust. Spread smoothly at the bottom a layer of apricot marmalade an inch thick, and pour over it a custard made of a pint of new milk, three eggs and a teaspoonful of ground rice, a little sugar, and four drops of the essence of almonds. Bake in a quick oven about fifteen minutes. Julia Hoff.

Pineapple Pie

Take a large pineapple, pare and grate it, add to it one-half pound of sugar, one cup of butter, a small glass of wine, one tablespoonful of rose water, a little grated nutmeg; mix all together, adding a few cracker crumbs, then bake with two crusts, like an apple pie.

Marcia Clements.

Date Pie

Soak one pound of dates over night in a little water and stew them in the same the next morning until soft enough to strain through a colander; add one quart of rich milk, three well-beaten eggs, a pinch of salt, butter size of a walnut and four or five gratings of nutmeg. Bake with an under crust. This quantity is sufficient for three pies. Icing may be made for the top. Ida M. Baxter.

Prune Pie

Stew and mash through the colander a pound of prunes, one cup of pulp; add one cup of thin, sweet cream, a teaspoonful of corn-starch rubbed smooth in a little cold milk, the yolks of two well-beaten eggs and one-third of a cup of sugar. Put in two spoonfuls of apricot, peach or pear juice for flavor; line a pie plate with crust, fill with the mixture and bake quickly. Do not burn. Beat with the whites two tablespoonfuls of powdered sugar and spread over the top of the pie, brown lightly.

Mrs. B. Melendy.

Peach Or Plum Pie

Peel, stone and slice good flavored peaches. Line a pie plate with crust and lay in the fruit, sprinkling sugar liberally over in proportion to the sweetness of the peach. Dot with butter; add a very little water and bake with an upper crust, or with cross-bars of paste across the top.

Julia T. Tibbitts.

Vinegar Pie

Line pie tin with good crust; take three tablespoonfuls of flour, one teacupful of sugar and mix well. Now add three-quarters of a cupful of good vinegar and one-quarter of a cup of water; flavor with nutmeg and cover with strips of crust. Lay on bits of butter and bake in a moderate oven. L. A. Gregg.

Marlborough Pie

One cup of strained stewed apples, one cup of sugar, one cup of milk, one-quarter of a cup of butter, two eggs well beaten, nutmeg, bake with under crust only. Mrs. Geo. Spence.

Butterfly Pie

One cup of butter, one cup of molasses, one-half teaspoonful of soda, two cups of sugar, one cup of warm water and five cups of flour. Mix the water, molasses and soda and put into crusts, then mix crumbs of butter, flour and sugar and sprinkle over. Helen Morse.

Cheese Pie

One teacupful of sour milk curd slightly salted, two eggs, three-fourths of a cup of sweet milk, one-half cup of sugar and one-half cup of English currants well cleaned. Rub the curd thoroughly before mixing with the other ingredients. Bake in a deep pie tin lined with rich crust. Powder with cinnamon. Mrs. Mary C. Bartlett.

Puff Paste

Puff Paste For Pies

One quart of flour, one pint of butter (not too salty) or butter and lard half and half, a pinch of salt, one and one-quarter cupfuls of cold water.

Directions For Mixing Plain Puff Paste

First sprinkle the salt in the flour and with the hand mix in quickly the shortening until all is smooth. Now mix in the cold water quickly as possible and roll out and fit to a pie plate - some butter the plate, I prefer not to, as a little flour on the crust is all that is needed to prevent the crust from sticking; cut off evenly around the edge of plate - gather up the scraps and make another sheet for the top of the pie and roll out the upper sheet a little thinner than the under crust, lap one half over the other and cut four or five small slits at the center (which enables the steam to escape). Now fill the pie with prepared filling, wet the edge of the rim to prevent the juices from running out, lay the upper crust across the center of the pie, turn back the half that is lapped, slightly press the edges down with your thumb dipping occasionally into flour, to prevent sticking. Bake to a light brown. E. M. C.

Orange Puffs

Take out the pulp from two oranges; boil the peels until quite tender and then beat to a paste with twice their weight of sugar, then add the pulp and juice with a piece of butter the size of a walnut. Heat these ingredients well together. Line some pans with rich puff paste, put the mixture in and bake. When done beat the whites of three eggs to a firm froth, slightly sweeten, spread over and set in the oven to brown.

Nannie Jones.

Puff Paste No. 2

For one pie take a heaping cupful of flour, one-half cupful of lard, a little salt, butter the size of a walnut and very cold water.

Mrs. Eden.

Fine Puff Paste

Two and one-half cupfuls of flour (always sifted), one cupful of butter, a pinch of salt, wash the hands with soap and water and dip them first in hot and then in cold water. Wash the butter in cold water, working it with the hands until it is light and waxy but not oily. This frees it from the salt and buttermilk and lightens it, so that the pastry is more delicate. Shape the butter into two thin cakes and put in a pan of ice-water to harden. Sift the salt with flour. With the hands, rub one-third of the shortening into the flour. Add the water. Stir quickly until the paste is smooth. Sprinkle the board lightly with flour. Turn the paste on this. Roll from you and to one side; or, if you prefer to roll from you all the time, turn the paste around. When about one-fourth an inch thick, take the balance of the butter, break in bits and spread on the paste. Sprinkle lightly with flour. Now fold the paste, one-third from each side, so that the edges meet. Next fold from the ends, but do not have these meet. Double the paste, pound lightly and roll to about one-third of an inch in thickness. Fold as before and roll again. Put in ice-chest or cellar one hour to cool. As soon as cool, it will roll easily. The less flour used in rolling out the paste the tenderer it will be. Lillian.