New England Apple Cream Pie

1 cup diced apples

1 cup water

1/2 cup sugar

1/2 teaspoon nutmeg

1 teaspoon lemon juice

1/2 teaspoon grated lemon rind

1 cup cream

2 tablespoons powdered sugar


Cook the apples with the lemon rind in the water until quite dry. Add the sugar, lemon juice and the cream. Turn into a pastry! crust and bake until set. Make a meringue of whipped cream, vegetable gelatine and the powdered sugar, and cover the pie with this.

Tart apples are best used for this pie.

Apple Tart

1 quart apples quartered



Peel and put the apples in a deep pie dish, sprinkle with sugar, cover with a pastry crust, and bake in a quick oven.

Pastry Strips

Roll out pastry into oblong shapes, spread with a paste made as follows:

1/2 cup seeded dates

1/2 cup seeded raisins

1/4 cup chopped walnuts

Put through a chopper, and if quite dry, moisten with a tablespoon of orange juice. Roll the strips and then flatten with a rolling pin. Cut into one-half inch strips, and bake in a moderate oven.

Peach Cobbler

2 quarts drained canned peaches 1 1/2 cups sugar

3 tablespoons butter Biscuit dough

Place the peaches, sugar and butter in a deep pan. Prepare a rich biscuit dough, using two tablespoons of butter to each cup of flour, and proceed as for cream biscuits. Roll out to one-third inch thickness, and place over the top of the peaches. Bake in a quick oven. Any fruit may be used.

Vegetable Marrow Tartlets

Vegetable marrows, about 1 1/2 pounds 1 tablespoon of sugar

1 teaspoon of ginger

1/2 pint of milk

1 tablespoon of flour

Peel and remove the seeds of the marrow, and cook for twenty minutes in the milk, with the sugar and the ginger. When tender, pass through a sieve, return to the saucepan, and add the flour, mixed to a smooth paste, with a little of the milk; let it thicken, stirring all the time, for about five minutes. Make some pastry, fill with the mixture, and bake for twenty minutes.

Treacle Tart

3 tablespoons of golden syrup Paste

2 ounces of bread crumbs 1/2 ounce of butter

Make the paste according to the recipe for "Paste, Puff for Tarts and Tartlets," then line a shallow eight- or nine-inch tin with paste. Put in the bread crumbs, which must be very fine. Melt the butter and pour it over the bread crumbs, and warm the golden syrup and pour that evenly over all. Bake in a hot oven for about twenty minutes.

Lemon Pie

Mix one scant tablespoon of cornstarch with water to make a smooth paste, put in a saucepan with one cup of water, and boil five minutes. Add one teaspoon of butter, the juice of a large lemon and the grated rind, half a cup of sugar. It should have the consistency of thick cream. Bake between an upper and lower crust.

Molasses Pie

Mix half a pint of New Orleans molasses with one tablespoon of flour. Add the juice of a large lemon and half a cup of finely chopped nuts, and bake with an upper and under crust.