Apple Pie

Sugar, 4 tablespoons.

Apples.

Salt, a pinch.

Nutmeg, 1/4 teaspoon.

Butter.

Lemon juice, 1/2 teaspoon.

Seedless raisins.

Line pie plate with crust and put in sugar. More sugar may be used if apples are very tart. Peel and slice the apples and fill the plate, add salt, nutmeg, a little butter, lemon juice and a few seedless raisins. Put on top crust, brush over with cold water and bake. The sugar will catch fruit juice and keep it from running out.

Egleston Square.

Old-Fashioned Apple Pie

Apples.

Brown sugar, 3/4 cup. Flour, 1 tablespoon. Salt, 1/2 teaspoon.

Nutmeg, a pinch. Cinnamon, a pinch. Grated lemon peel, 2 teaspoons. Butter.

Line a pie plate with pastry. Slice apples and lay them in 2 rows around the outer edge of the plate, then fill high in the middle. Mix sugar, flour, salt, and spices and sprinkle over apples. Add lemon peel and a few dabs of butter. Cover and pinch edges to-gether. Tansy, East Mansfield.

Apple Pie De Luxe

Large apples, 5. Sugar, 2 tablespoons.

Cinnamon. Butter.

Into a deep pie plate without an under crust slice the apples, add the sugar, a sprinkling of cinnamon and dot with bits of butter. Bake with a rich top crust. In serving turn each piece upside down and pile on top whipped cream, sweetened and flavored.

Mrs. H. B. C, East Boston.

Marlboro Pie

Large apples, 6. Butter, 6 tablespoons.

Sugar, 6 tablespoons. Lemon, 1.

Eggs, 2.

Peel and core the apples and stew till tender. Stir into the hot apple the butter, sugar and the grated rind and juice of the lemon. When mixture is cold add the eggs, well beaten. Line a pie plate with a rich crust, pour in the apple and bake slowly for 3/4 of an hour till golden brown. Eat cold. A Boston Girl.

Grated Apple Tart

Large apples, 2. Lemon, 1.

Egg, 1.

Melted butter, 3 teaspoons.

Grate the apples, which should be juicy and tart. Mix with the juice and grated rind of the lemon, the beaten egg and melted butter. Bake in a lower crust with strips of crust crossed over the top.

Banbury Apple Pie

Juicy apples. Candied orange peel. Currants. Cinnamon.

Ginger.

Butter.

Boiling water, 1 cup.

Sugar, 1 cup.

Pastry.

Butter a deep pie dish, peel and core apples, put a layer in the bottom of the dish with a thick layer of candied peel, currants and spices. Pour over this a little melted butter, then fill the dish with more layers of apple, candied peel, currants and spices. Pour over all the boiling water and sugar. Cover with a nice short paste and bake about 3/4 of an hour. Mrs. W. L.

Apple And Apricot Pie

Dried apricots.

Sugar.

Lemon juice, 1/4 teaspoon.

Tart apples.

Water, 2 tablespoons.

Maple sugar.

Butter.

Soak apricots over night, stew until tender and put through a sieve. Sweeten to taste and add lemon juice. Line a deep pie plate with crust, cover with a layer of tart apples, thinly sliced, and the water. Sprinkle with maple sugar and dot with bits of butter. Put stewed apricots over this and bake with a top crust.