Buckeye cookery

| Roll a halfpound of the best suet, with very little membrane Tunning through it, on a board for several minutes, removing all the skin and fibers that appear when rolling; the suet will be a pure and sweet shortening, looking like butter; or the suet may be chopped fine and the fibers removed. Rub the suet into a. pourd of flour, add a tea-spoon salt, and mix it with a half pint of ice-water ; roll out for the plates, and put on a little butter in flakes, rolling it in as usual. Some add a tea-spoon baking. powder. . * AppLE MerIncur Pre: Pare, slice, stew and sweeten ripe, tart and juicy apples, mash and season with nutmeg, (or stew lemon peel with them for flavor), “fill crust and bake till done; spread over the apple a thick meringue ; : EN Hh PRN PSE A : PK ey een Slee Set es a oe a mt coe ash PASTRY. | | 215 made by whipping to froth whites of three eges for anol pie, sweet- ening with three table-spoons powdered sugar; flavor with vanilla, beat until it will stand alone, and cover pie three-quarters of an inch thick. Set back in a quick oven till well ‘ set,” and eat cold. In their season substitute peaches for apples. APPLE CusTARD PIE. Peel sour apples and stew until soft, and not much water is left in them, and rub through a colander. Beat three eggs for each pie. Put in in proportion of one cup butter, and one of sugar for three pies. Season with nutmeg.— Mrs. D. G. Cross. Driep APPLE PIE. Very good pies may be made of the ‘‘ Alden” dried apples, by stewing in a very little water; sweeten and make like any other. The home dried apples are best when stewed very soft, and mashed through a colander. When stewing put in two or three small pieces Be of lemon or orange peel (previously dried and saved for cooking ce purposes); flavor with a very little spice of any kind. Sweeten and ey season before putting into the pie-pan. A beaten egg may be stirred ae in. Bake with two crusts, rolled thin, and warm slightly before — en eating. SLICED-APPLE Ptr. ati a Line pie-pan with crust, sprinkle with sugar, fill with tart apples ts sliced very thin, sprinkle sugar and a very little cinnamon over © : them, and add a few small bits of butter, and a table-spoon water; dredge in flour, cover with the top crust, and bake 3 ah half to three-quarters of an hour; allow four or five table-spoons oy sugar to one pie. Or, line pans with crust, fill with sliced apples, ; ie put on top crust and bake; take off top crust, put in sugar, bits of . butter and seasoning, replace crust and serve warm. It is delicious ie with sweetened cream. Crab-apple pie, if made of ‘‘ Transcend- ents,” will fully equal those made of larger varieties of the apple.— Mrs. D. Buzton. | pee en vs BANANA PIE. Slice raw bananas, add butter, sugar, allspice and vinegar, or boiled cider, or diluted jelly; bake with two crusts. Cold boiled | sweet potatoes may be used instead of bananas, and are very nice. = v4 \ : My Me PBIB EON IP A pee | Corn SrarcH PIs. | One quart milk, yolks of two eggs, two table-spoons corn starch, two cups sugar; mix starch in a little milk, boil the rest of the milk to a thick cream, beat the yolks and add starch, put in the boiled milk and add sugar; bake with an under crust, beat whites with two table-spoons sugar, and put on top of pies, and, when done, return to oven and brown.—WMrs. J. W. Grubbs, Richmond, Cream Pin. Beat oul together the white of one egg, half tea-cup sugar, and table-spoon of flour; then add tea-cup rich milk (some use part _ cream), bake with a bottom crust, and grate nutmeg on top.—Mrs. Luther Inggett. Onis PIE.