The St. Mungo cookery book

Roll out the crust to fit the pie-plate. Press it neatly in shape, and then cut off the edges evenly. Take some more of the paste and the fragments left from trimming off the under crust, and roll out for the upper crust. Fold this together, and cut 3 or 4 ^-inch slits about -|-inch from the middle. This permits the escape of steam without injuring the shape of the pie. Now fill the pie-plate with the prepared filling. Wet the top edge of the rim. Lay the upper crust across the centre of the pie, turn back the folded-over side, fasten the two edges by pressing with the thumb, and cut off the paste even with the tin. Run a pastry wheel around the edge, or simply notch with a fork. or leave plain. Bake a light brown and until the filling boils up through the openings. Wet the under crust with the white of an egg to prevent fruit juice, or soft fillings, from soaking the under crust. Apple Pie. — After a pie-plate has been well greased and covered with a thin layer of pie crust as described above, fill up the plate quite full with tart ripe apples which have been pared, cored, and cut into thick pieces Add a small teacupful of sugar, dot over with bits of butter, flavour with cinnamon or nutmeg, dredge the top with flour, cover with the upper crust and bake in a moderate oven. Mrs Wivr. Jack, Barre, Vt., U.S.A. A PLAIN SOUFFLE. 1 oz. butler. I oz. flour. I dessertspoonful of castor sugar. I gill milk. 3 yolks. 4 whites of eggs. Vanilla to flavour. Sift and dry the flour. Melt butter, add flour and milk. Stir until the mixture thickens. Remove from the fire. Add sugar, and yolks of eggs, one at a time. Flavour with vanilla. Fold in the stiff whites of eggs. Pour into a greased tin. Steam gently for | an hour. A. Brunton, Edinburgh. APPLE CAKE. 2 tablespoon fills of castor 2 cloves or a little essence sugar. of lemon. I lb. apples. Cook apples till very soft with sugar and cloves or lemon. Set aside to cool. Paste — ^ lb flour (self-raising). | 3 ozs. butter. I egg and cream. Have a sandwich tin greased. Rub butter and flour thoroughly together, add egg well-beaten, then cream, to make into a stiff paste. Roll out and divide pastry in two. Line tin with paste; put in apple.s, then put the other half of paste on top, bake in a quick oven, and turn out when partly cold. Sift icing sugar over. Miss R. C. Blvth, Abbotsford, Crookston. APPLE HEDGEHOG. 2 lbs. small apples. I lb. loaf sugar. 1 pt. cold water. 2 tablespoonfuls apricot jam. ^ pint double cream. I oz shredded 2 tablespoonfuls castor sugar I sponge cake. I dessertspoonful grated chocolate. A few drops essence vanilla, almonds. Put the loaf sugar and water into a pan and bring to the boil. Skim and allow it to boil for J an hour. Pare, core, and halve the apples, and put 6 or 7 of them into the pan to cook slowly till soft. Lift on to a dish to cool. Slice down the remainder of the apples. Put them into the pan and cook till quite pulpy ; rub through a hair sieve and allow to get cold. Whip up the cream, flavour with the vanilla essence, also sweeten it. Slice the sponge cake, spread the jam on it, lay it into a glass dish. Pile the apples on to it. Spread the puree over them, then pile the cream over roughly. Sprinkle the grated chocolate over and stick the shredded almonds all through it, so as to look like a hedgehog. R. P.