Apple Pie

To 1 cup pastry flour sifted with small 1/2 teasp cream tartar and half as much soda, add 1 large tablesp shortening, and mix with rich milk to the proper consistency for rolling. Line a well greased pie tin with this dough and fill up with part apples cut in small pieces, 3 or 4 tablesp sugar, and a little butter and nutmeg. Cover with an upper crust; and then pour over cold water, allowing the superfluous water to run off. Put in a hot oven, and after it is browned nicely, cover with another pie tin and then bake one hour with reduced heat. If these directions are carefully followed the result will be a most delicious apple pie.- [Mrs. J. L. D., Mass.

Apple Turnover

Butter a pie plate and fill it with sliced apples, then cover with a crust made of 1 cup flour sifted with 1 teasp baking powder and a pinch of salt, 1 tablesp butter, and cold water to make the proper consistency to roll. Bake and when done turn over on a plate, sweeten to taste, and serve with thick, sweet cream.- [Mrs. F. B. S.. N. Y.

Apple Custard Pie

Slice thin 3 large sour apples and put a layer of these in a pie plate lined with a rich crust, sprinkle with sugar, then put on another layer of apples, more sugar, and so on until the dish is full. Grate over it a little nutmeg, add 1 tablesp butter in little bits distributed over the surface, 3 tablesp rich, sweet cream, and 3 tablesp water. Bake in an under crust.-[Mrs, M. H., Mo.