The Aunts' Cook Book

Put little piece on board and pound with potato masher in very cold place. Grandmother used to take pieces about the size of a silver dollar and pound them. Aunt Robbie's Pastry 3 cups sifted pastry flour J^ cup butter Small teaspoon salt Cold water }/i cup lard Mix with fingers, but not beyond point when the butter and lard can be seen in small pieces in the dough. Dust board lightly with flour and roll out. Roll as little as possible and only one way. Divide dough into two pieces, allowing more for bottom crust than top crust. 94 Puddings and Pies Aunt Virginia's Apple Custard Pic 6 apples chopped fine ^ lb. butter 6 eggs f4 Ih. sugar Will make four pies — no top crust, of course. Aunt Robbie's Pumpkin Pie 2 cupsful steamed pumpkin 1 cupful milk put through sieve J^ cupful maple syrup }/^ cupful sugar 2 tablespoonsful melted butter 3 eggs, slightly beaten ^ teaspoon ginger 3^ teaspoon salt 1 teaspoon cinnamon Mix ingredients in the order given. Line a pie-plate with pastry. Pour in mixture and bake in moderate oven. Aunt Robbie's Deep Apple Pie Pastry 3 cups sifted pastry flour J^ cup butter Small teaspoon salt cold water }4 cup lard Mix with fingers, but not beyond point when the butter and lard can be seen in small pieces in the batter. Dust board lightly with flour and roll out. Roll as little as possible and only one way. Divide dough into two pieces, allowing more for bottom crust than top crust. Puddings and Pies 95 Filling Cut up 6 or 8 apples Small lump of butter 1 cup sugar Very small amount of cinnamon Bake 5€ of an hour in medium oven in deep dish. Serve in same dish hot, with hard sauce. Grandmother Holden's Apple Pie with Canned Apples Empty can of apples immediately on opening. Drain off juice. To juice add sugar to make a rich syrup and boil. Add butter while syrup is hot, (about 1 tablespoonful). Turn back over apples. When cool use for pie. Aunt Emery's Lemon Pie Line a plate with pastry. Juice of 2 lemons. Rind of 2 lemons. 23^ cups of granulated sugar. (Whites of 2 of the eggs set aside for frosting.) Put juice, rind, sugar and eggs (yolks 'of four, whites of 2 well beaten) into a double boiler and cook }/^ hour stirring often. Pour into pie crust and bake in slow oven. For meringue beat remaining egg whites with 1 cup of sugar until stiff and spread on pie while still hot. Brown under gas broiler. Serve this pie cold. 96 Puddings and Pies Aunt Gertrude's Lemon Pie Make a custard with 4 whole and 4 yolks of eggs, the rind and juice of 3 lemons, 5 oz. of butter and sugar to taste. Bake a crust in a medium deep pie-plate of pufF paste. When cold fill with custard, cover with meringue made of 4 whites of eggs. Cook under gas for few minutes till light brown. Aunt Virginia's Lemon Pie 1 lemon, juice and grated rind 1 tablespoon flour Yolks of 3 eggs 3^ cup milk 1 cup sugar Beat all together and bake. When pie is done beat whites to a froth and add a tablespoon of white sugar. Spread over the top and brown. Aunt Virginia's Mince Meat 2 lbs. currants 5 lbs. apples cored and chopped 2 lbs. beef 1 lb. suet 1 lb. citron 2}/^ lbs. coffee sugar 2 lbs. raisins 2 tablespoons of cinnamon 1 small nutmeg 1 tablespoon mace 1 tablespoon cloves 1 tablespoon allspice 1 pt. Madeira Wine 1 pint whiskey or brandy Wash currants, dry them in a cloth, and the raisins, cut them up as you always do, put them all in your large bread pan, mix thoroughly together before putting in the liquor, add a little salt. Lastly add the liquors and mix well. Add apples when going to make pies, take out enough for 4 pies, chop the apples and put them in the mincemeat. Puddings and Pies 97 Aunt Robbie's Fresh Fruit Pie