The royal baker and pastry cook

Dried Apple Pie. — Stew apples until quite soft ; rub through a colander ; have them juicy. Beat 2 eggs, saving the white of 1 ; 1/2 cup butter. Mi cup sugar to every pie; season to taste. Quantity of sugar must be governed somewhat by the acidity of the apples. Bake with a bottom crust ; while they are baking make a frosting of the white of 1 egg ; when pies are done spread frosting evenly over the top ; set again in the oven and brown slightly. Cream Pie and Oranges. — Cut the oranges in thin slices and sprinkle sugar over them ; let them stand for 2 or 3 hours ; serve in ordinary fruit-plates. The pie is made with a bottom crust only, and that not thick, but light and flaky. Take 1 coffee-cup thick, sweet cream, Mi cup pulverized sugar, 1 tablespoon flour, 1 egg ; flavor with extract lemon ; bake until you are sure the crust is brown and hard, so that it will not absorb the custard. Banbury Tarts. — Chop 1 cup seeded raisins, add % cup cleaned currants, 1 cup sugar, 2 tablespoons cracker dust, 1 beaten egg, juice and grated, rind 1 lemon. Roll pie crust, 5 very thin, cut in circles. Lay on each a tablespoonful of filling; wet edges of paste; fold each side over the middle to form pointed ovals, dust with granulated sugar, and bake 20 minutes in slow oven. Cocoanut Pie. — Proceed as for custard pie, (plain), adding 1 Mi cups grated cocoanut, and leaving out 1/2 pint milk. Cranberry Pie. — Paste, 4, 3 cups cranberries, stewed with 1 Mi cups sugar, and strained. Line pie-plate with paste ; put in cranberry jam ; wash the edges, lay 3 narrow bars across ; fasten at edge, then 3 more across, forming diamond-shaped spaces. Lay rim of paste, 5, or of same; wash with egg wash : bake in quick oven until paste is cooked. Custard Pie (Plain). — Paste, 6, 1 1/2 pints milk, 4 eggs, 1 cup sugar, 1 teaspoon extract lemon, add pinch salt. Line well-greased pieplate 1/4 inch thick, take ball of paste, flour it well, and proceed, with palm of left hand pressed against edge, to push the paste from center into a thick, high rim on edge of plate. Pill while in oven with sugar, eggs, and milk, beaten with extract and strained; bake in moderate oven 20 minutes. Custard Pie (Apple). — Proceed as for custard pie (peach), substituting thick, stewed apples. Custard Pie (Peach). — Proceed as for custard pie (plain), laying in bottom of pie some cooked, fresh, or canned peaches, then adding the custard. Fruit Pies of all Kinds. — Use about 3 cups prepared fruit for each pie. Heap fruit in center. Sprinkle with sugar to sweeten ; if juicy, add 1 teaspoon or more of flour with sugar. Use pie crust, 4 or 6. Gooseberry Pie. — Paste, 5, 3 cups gooseberries, stewed with 1 Vi cups sugar 10 minutes, and strained. Proceed as directed for cranberry pie. Lemon Cream Pie. — Paste, 5, 1 1/2 pints milk, 3 tablespoons com-starch, 1 cup sugar, 2 tablespoons butter, grated rind and juice of 2 lemons, yolks 4 eggs. Boil milk, add corn-starch dissolved in a little cold milk; when it reboils, take off, beat in yolks, butter, lemon juice, and rind; pour at once into pie-plates lined with paste, having high rim — as described in custard pie; bake in hot oven until paste is cooked — about 20 minutes. Lemon Cream Meringue Pie. — Having made the lemon cream pie, whip whites of 4 eggs to dry froth ; gently incorporate 1 cup sugar; spread over top of pie; dust with powdered sugar; return to oven to set fawn color.