No. 543. Crab-apple Pie

15 cts.

A : 2 cs. crab-apples, core and cut into slices but do not peel.

Make as you would ordinary pie, adding more sugar.

No. 544. Cream Pie

16 cts.

A : 2 cs. hot milk, add to 1/2 c. sugar, 3 egg-yolks beaten, 4 tbsps. flour or corn-starch, 1/8 tsp. salt, 1 tbsp. vanilla ;

B : Meringue from egg-whites and 2 tbsps. sugar.

Cook A in double boiler until thick, stirring constantly, fill lower crust, baked, cover with B, brown in the oven, and serve cold.

No. 545. Chocolate Pie

18 cts.

Follow recipe No. 544 (Cream Pie), adding 4 tbsps. grated chocolate or cocoa to custard and a suspicion of cinnamon.

No. 546. Creme St. Honore Pie

36 cts.

A : Deep pie tin, lined with Puff Paste No. 541 (Puff Paste) and baked ;

B : 1/2 c. sugar. 5 egg-yolks beaten, 1/8 tsp. salt, mix with

1 c. very hot milk ;

0 : 1 tbsp. corn-starch or rice flour or arrowroot, dissolved in 1/4 c. cold milk ;

D : Whites of eggs, beaten stiff, 1 tsp. each of vanilla, sherry, and Kummel liqueur ;

E : Very small Boston Cream Puffs No. 666 (Cream Puffs and Eclairs), filled with chocolate cream filling ; candied orange quarters, Malaga grapes and cherries. Put B in double boiler, add C, when boiling remove from fire, add D, fill A, and garnish with E, using hot syrup to fasten together. Serve cold, covered with whipped cream.

No. 547. Custard or Cocoanut Pie

12 cts.

A : 2 cs. hot milk, add to slightly beaten yolks 3 eggs mixed with 1/4 c. sugar, 1/2 tsp. butter ;

B : Pie-tin lined with Plain Paste No. 540 (Plain Paste) ;

C : Meringue of whites of eggs.

For custard pie add to A 1 tbsp. vanilla and grating of nutmeg. For cocoanut add 3 tbsps. grated cocoanut. Fill B, bake, and cover with C, brown slightly, and serve cold.

No. 548. Marlboro Pie

15 cts.

A : 4 tart apples, cut into quarters without peeling, stew and press through a colander, add 3 tbsps. butter ;

B : 3 egg-yolks, beaten light, with 1/2 c. sugar, and juice and grated rind of 1 lemon ;

C : Whites, beaten stiff and sweetened ;

D: Pie-tin lined with Plain Paste No. 540 (Plain Paste).

Add A to B, mix thoroughly, fill D, bake, and serve covered with C or with whipped cream.

No. 549. Mince Pie

$1.20.

(This will make 6 pics.)

A : 2 cs. boiled beef, minced fine, 0 cs. apples, chopped fine, 11/2 qts. sweet cider or boiled cider reduced, 1 c. currant jelly, grated rind and juice of 2 lemons and 2 oranges, 2 cs. sugar, 1 tbsp. each salt and cinnamon, 1 tsp. each cloves and allspice, 1/2 tsp. nutmeg and pepper, 2 Lbs. seeded raisins, 1 lb. currants, 1/4 lb. citron cut in pieces, 1 li>. suet, chopped fine, and 1 c. candied orange-peel, shredded fine ;

B : 1 tbsp. each of brandy and sherry for each pie.

Cook A until apples are tender, fill cans, seal, when ready to use add B to each pie.

No. 550. Pumpkin Pie

12 cts.

A : 11/2 cs. stewed pumpkin very dry, 2 cs. milk, 1 beaten egg, large 1/2 c. brown sugar, 1 tsp. cinnamon. 1/2 tsp. each salt and ginger.

Line pie-tin with Plain Paste No. 540 (Plain Paste). Mix A with B, fill, and bake in slow oven until brown on top.

No. 551. Raisin Pie

16 cts.

A : 11/2 cs. seeded raisins, chopped, 1 c. cold water, 1/2 c.

sugar ;

B : 1 lemon cut in thin slices, 1 tbsp. flour.

Line pie-tin with Plain Paste No. 540 (Plain Paste). Fill with A, spread with B, cover with strips of paste, and bake.

No. 552. Rhubarb or Huckleberry Meringu

18 cts.

Pie.

A : 3 cs. fruit, 2 slightly beaten egg-yolks, 2 tbsps. flour. 1/4 tsp. salt, 11/2 cs. sugar for rhubarb, or 1 c. sugar and 1 tbsp. lemon-juice for berries ;

B : Meringue of whites of eggs and 2 tbsps. sugar.

Line pie-tin with Plain Paste No. 540 (Plain Paste). Fill with A, bake in moderate oven, cover with B, and brown slightly.