Baked Apple Dumplings

Pare and core large tart apples. Make a short pie-crust; roll thin and cut into squares large enough to cover an apple. Place one apple in the center of each square; fill the cavity with sugar, cinnamon and grated nutmeg; fold the corners to meet at the top, pinching the edges to make them stick together and hold in the juices. Bake until the apples are tender and serve with hard or wine sauce.

Pumpkin Pie

1½ cups cooked pumpkin 3/4 cup milk 2 eggs

1 tablespoon flour 1 teaspoon vanilla ½ cup sugar

¼ teaspoon salt

Cut the pumpkin in small pieces; peel, wash and steam or stew until tender. Mash to a pulp; cook as dry as possible without scorching and rub through a colander or coarse sieve. Mix thoroughly with the milk and other ingredients; pour into an open crust and bake slowly for forty or fifty minutes. Spices may be used in addition to the vanilla for flavoring if desired.

Squash pie may be made from this recipe, using less milk.

Rhubarb Pie

1½ cups rhubarb 1 egg

2/3 cup sugar 1 tablespoon flour

Prepare the rhubarb and scald it as for stewing; mix with the other ingredients and bake between two crusts.

Lemon Meringue Pie

1 cup water

1 tablespoon cornstarch

1 cup sugar

Butter size of 1 egg

Juice and grated rind of 1 lemon Yolks of 2 eggs Whites of 2 eggs 2 tablespoons sugar

Boil the water; wet the cornstarch and stir it in; boil until clear and pour on the sugar and butter. When cool add the lemon and egg yolks and pour into a pie plate lined with any kind of paste preferred. Bake in a hot oven, having the greatest heat at the bottom of the oven. When nearly done cover with a meringue made from the whites of the eggs and two teaspoons of granulated sugar and return to the oven to brown.

Lemon Cream Pie

'/2 cup milk 1 cup sugar 1 teaspoon cornstarch

Juice and grated rind of 1 lemon Yolks of 3 eggs Whites of 3 eggs

3 tablespoons sugar

Bake the pie crust first. Heat the milk; add next four ingredients as in making custard; pour this, boiling, upon the whites, beaten light and mixed with the three tablespoons of sugar. Pour into the crust and brown slightly in a hot oven.

Raisin Pie

1 cup sugar

1 heaping tablespoon flour

1½ cups molasses

1 cup water

Juice and grated rind of 2 lemons

1 cup seeded raisins

Stir the flour into the sugar; then add the other ingredients in the order named. Bake between two crusts, slashing the upper one.

Cranberry Tart

1½ cups cranberries ¾ cup sugar

V2 cup water

Wash the cranberries and cook them with the sugar and water for ten minutes. Line a pie plate with paste; pour in the cranberries when they have cooled; moisten the edges and lay narrow strips of paste across the plate, forming diamond-shaped spaces. Add a rim of paste; press into flutings with the finger and bake in a hot oven.