Apple Pie

Peel and slice good flavored tart apples. Judge of the quantity you will need by slicing them into the pie plate you will use, heaping them to allow for loss in cooking. After slicing rinse quickly in cold water, put in a saucepan with a little water and two tablespoons or more of sugar. Cook until the apples are a little tender. Take them off, put the apples on the lower crust, and whatever juice is required. Then put on the upper crust, and bake. When done, take out the pie and with a broadbladed knife loosen the upper crust, and lay over entirely on to the table. Put into the pie a tablespoon of butter, and sugar to taste, and gently mix the ingredients through the apple with a silver knife. Nutmeg may be added if liked, but no other spice. Be careful not to touch or break the under crust Return the cover to the pie, and when cold and ready for use sift powdered sugar over the top crust. If you serve the pie hot, pour cream over it; or serve it plain.

Cherry Pie

Have soar, ripe cherries pitted. Pits may be left in a few to give their flavor. Prepare your crust on the pie plate, pinching the edge up high. Then lay in very generously the cherries, putting in first a layer of the fruit and then sugar till you use a cupful. Over the top sprinkle a tablespoon of flour and lay on the upper crust. Pinch it down well round the edges, for cherries are juicy, and the juice boils over. Cut the upper crust in the middle to give vent to steam, and bake in a hot oven.

Cherry Pitter.

Cream Pie

Blend a cup of sugar with one pint of cream. Stir in the beaten whites of tour eggs and a quarter of a nutmeg gratedThis pie should have but a lower crust.

Sour Cream Pie

Beat one egg into a cup of sour cream. Add one cup of chopped and seeded raisins, and bake between two crusts.

Dried Fruit Pies

Dried peaches, apricots, prunes, cherries, apples, and other fruits are used for pies. In getting the dried fruit ready, wash quickly in warm water three times. Then cover the fruit with fresh cold water and let it stand and soak overnight. Next morning stew in the water in which it soaked till tender. Then sweeten and spice to taste, and lay upon the piecrust. A tablespoon of butter spread over the fruit improves its flavor. Dried fruit pies are commonly baked with an upper crust. Sometimes they are without an upper crust and are covered with a meringue which is made by beating to a froth the whites of two eggs, adding and beating in two tablespoons of sugar, and setting in a moderate oven to brown after it is spread over the pie.

Lemon Pie Double Crust

Grate the rind and take out the pulp of one lemon and extract the seeds. Carefully chop the pulp fine in a granite pan, as a wooden chopping bowl would absorb the juice. Add the juice to the chopped lemon. Mix in a saucepan one teacup of sugar, one teacup of water, and one tablespoon of flour dissolved in water, and stirred smooth. Set the saucepan in another of hot water, and stir constantly until the mixture boils, stirring until it thickens. Then take off and pour over the lemon. Stir all together, and when cool add one beaten egg. Bake in a deep pie plate, with both an upper and under crust. This will make one pie.

Lemon Pie Under Crust

From two large lemons grate the rind and squeeze the juice. Blend with the juice the yolks of four eggs, three cups of sugar, five tablespoons of flour or cornstarch, and two cups of water. Add the grated rinds and stir in the beaten whites just as you pour into the crust. Bake with only an under crust.

Lemon Meringue Pie

Stir one heaping teaspoon of flour into one cup of sugar. Into the yolks of three eggs stir the juice and grated yellow of a lemon. Mix the lemon and sugar parts and add half a cup of cold water. Put in the crust and bake, and when baked cover with a meringue made of the whites of the eggs beaten with a little sugar. After putting on the meringue let the pie stand a few moments in a moderate oven.

Chocolate Lemon Pie

Bake two crusts. Into one put a rich lemon filling. Next put on the other crust, right side up, and fill with a mixture made by cooking until thick and creamy one and onehalf cups of powdered sugar, five tablespoons of grated chocolate, and vanilla extract to flavor. Cover with white and chocolate meringue.

Mincemeat Pies

Boil until tender a fresh beef tongue of good size. For this mincemeat use half of it. The half you use free from skin and chop very fine. Also chop fine a pound and a half of fresh beef suet and a pound and a half of good tart baking apples. To these ingredients add two pounds of currants washed clean and dried, half a pound of raisins seeded, half a pound of sugar, quarter of an ounce of mace, quarter of an ounce of grated nutmeg, an eighth of an ounce each of cinnamon and cloves, and half a pint of brandy. When you put this meat in the crust lay on top of it before putting on the upper crust little pieces of candied citron and orange.

Orange Pie Raisin Pie

Orange Pie

Grate two goodsized oranges, yellow, pulp, all except the leathery centre skin. Add to them a cup of sugar, the yolks of three eggs, and three tablespoons of thick cream. Bake with only one crust Make a meringue of the whites of the eggs beaten stiff with a little sugar, spread over the fire and set in a moderate oven for a few minutes.