Two Crusts

Apple Mince

Turnover

Apple

Fruit mixtures

Tarts

Jelly

Banbury

Cream

Fruit mixtures

One Crust - Baked

Invert pie tin. Bake crust on it; turn right side up as soon as baked.

Cream

Coconut

Chocolate

Lemon

Sugar . .

. I c.

I c.

I c.

I c.

Flour . .

. 4 tbsp.

2 tbsp.

3 tbsp.

5 tbsp.

Salt . . .

. 1/4 tsp.

1/4 tsp.

1/4 tsp.

1/4 tsp.

Milk . . .

. 2 C.

l 1/2 c.

2 c.

1 c. boiling water

Egg yolks .

. 3

2

3

2

Butter . .

. 1 tsp.

1 tsp.

1 tbsp.

Vanilla . .

. 1 tsp.

1 tbsp.

1 c. coconut

1 tbsp.

2 oz. chocolate or 1/2 c. cocoa

juice and rind 1 lemon

Meringue Ingredients:

2 whites of eggs 4 tbsp. granulated sugar

Method:

Add sugar slowly to stiffly beaten whites and continue beating. Bake in slow oven.

One Crust - Unbaked

Line a very deep tin with paste, allowing 1/2 inch on edge of plate for a frill. Turn crust under and make a frill with thumb and forefingers.

To prevent soggy crust:

Brush paste with white of egg Dredge paste with flour

Custard

Ingredients:

2 eggs 1/8 tsp. salt

3 tbsp. sugar 1 1/2 c. milk

1/8 tsp. nutmeg

Pumpkin

Ingredients:

1 1/2 c. pumpkin 1 tsp. ginger

1 c. brown sugar 1/2 tsp. salt

1 tsp. cinnamon 2 eggs

1 c. milk 2 tbsp. molasses

Sour Cream

Ingredients:

3 yolks of eggs

1 c. sugar

1 c. sour cream

1 c. Chopped raisins 1 tsp. cinnamon 1/2 tsp. cloves

1/4 tsp. salt

One Crust - Unbaked - Lattice Top

Line deep tin with paste; cut off close to edge. Cover top of pie with strips of paste.

Mock Cherry

Ingredients:

1 c. cranberries 1 c. sugar

1/2 c. raisins 2 tbsp. flour

1/4 c. cold water

Method:

Cut cranberries in halves. Wash to remove seeds. Chop with raisins and add remaining ingredients.