The Blue grass cook book

1 pound of pear preserves, 1^ pounds of ginger preserves, 1^ pounds of dried peaches, stewed, 1 pound of citron, 1 pound of currants, 2 nutmegs, 1 tablespoon of cinnamon, 1 tablespoon of cloves and spices, mixed, 5 pounds of white sugar. Mix thoroughly with 1 pint of sherry wine and 1 pint of good whisky, and put in glass jars. NUTMEG PIE Mrs. Strauder Goff 3 eggs beaten separately, 1 pint sugar, 1 medium-sized nutmeg, Piece of butter the size of an egg. Mix, adding the whites last. This will make 2 pies. ORANGE PIE 4 oranges, 1 quart milk, 2 tablespoons cornstarch, 3 eggs, 1 cup of sugar. Peel, seed, and cut into small pieces the four oranges. Add the sugar and let it stand. Boil the quart of milk and stir in the cornstarch, which has been mixed with a little water. Add the yolks of the three eggs, which have been well beaten. Cook till a thick custard, and after cooled add the orange and sugar. Cook in pastry, and then make a meringue of the three whites and spread on top and brown slightly. PUMPKIN PIE Cut the pumpkin in small pieces and stew in a little water. Strain, and to 1 quart of the pumpkin add ^ pint of sugar, 1 cup of cream, cinnamon, and allspice to taste, 3 eggs, and 3 tablespoons butter. Beat it well. Line a pie-plate and pour the custard over it. Make a top with strips of pastry and bake till a rich brown. STRAWBERRY SHORTCAKE Rub 2 tablespoons of butter in 1 quart of flour, with ^ teaspoon of salt, and 2 teaspoons of baking powder, Sweet milk enough for soft dough. Mix lightly and put in pan the shape of Sally Lunn. Bake quickly. When done, split and butter while hot. In splitting any kind of hot bread, cut around the crust with a sharp knife and open carefully with a fork. Have fresh strawberries that have been well sweetened and spread over onehalf ; then lay on other half and spread with berries. Serve with whipped cream. SWEET POTATO PIE (No. 1) Mrs. J. W. Fox For 2 pies take 4 large potatoes. Peel and steam them till mealy. Mash and beat or run them through a fruit-masher, and add 2 tablespoons butter, ■| cup of rich cream, ^ cup white sugar, 2 eggs. Season with cinnamon, spice, and nutmeg. Mix well and bake in a rich pastry. Cover top with a meringue of whites of 2 eggs beaten very stiflp and sweetened with 2 tablespoons sugar. SWEET POTATO PIE (No. 2) (Famous Virginia Recipe) Mrs. T. L. Rosser 1 pound boiled sweet potato, f pound sugar, f pound butter, 6 eggs, 1 lemon, 1 glass of brandy. Rub the potatoes while hot through a colander. Cream the butter and sugar till very light and add to the potatoes. Beat 6 eggs till foamy and add to the mixture. Flavor with grated nutmeg, the juice and grated rind of 1 lemon, and add 1 glass of brandy. Line a pie-plate with rich pastry and pour the ingredients in and bake in a moderate oven. When done, sprinkle the top with sugar and cover with fine bits of citron. TRANSPARENT PIE (No. 1) Mrs. Joseph Holt Yolks of 8 eggs, \ pound of butter, 1 pound of sugar, 1 wineglass of wine, flavored with lemon. Mix well and cook in rich pastry. TRANSPARENT PIE (No. 2) 4 eggs, beaten separately, 1 cup of butter, 2 cups of sugar,