Honeymoon Tart. Pare and core 2 lbs. apples and stew slowly with sugar to taste. Put into a basin 1 egg and 2 tablespoons of sugar, beat thoroughly together, add 2 ounces of melted butter, 4 heaping tablespoons flour, 1 teaspoon baking powder, a little sweet milk✪ Honeymoon Tart to make a soft batter. Put apples into a pie dish and pour mixture over. Bake 1 hour. Sprinkle sugar on top before serving. MRS. S. FARRIMOND, Cameron. Custard Pie. Beat the yolks of 3 eggs to a cream, stir thor- oughly 1 tablespoon sifted flour into 2 tablespoons sugar, then add this to the yolks, 1 teaspoon vanilla, pinch of salt and a little nut- — meg. Then add the beaten whites of eggs and a pint of scalded milk✪ Custard Pie (not boiled) which has been cooled. Mix this in slowly and turn all into deep pie pans lined with crust. Bake 30 minutes. MRS. S. M. BLISS. Litlle Square Pies. 114 teaspoons baking powder, 3 cups melt- ed grease, 1 cup water, 2 eggs, 1 cup sugar, a little cinnamon and nutmeg, 1 teaspoon lemon or vanilla, flour to mix stiff enought to roll out thin, put in bottom of dripper, then add this filling: Chop- ped apples, about 6 or 8, 14 box raisins chopped, 4 quart jam of any kind, spices to taste, 14 cup sugar✪ Little Square Pies. Chop and mix all together. Put on top crust, bake, cut in squares and serve. MRS. BEN STEIN. - Cheese Pie. 1 piece of light bread dough, 14 lb. butter or lard, 1 egg, mix thoroughly, roll out and put in dripper; add cheese fill- ing—1 qt. sour milk, warm, take out the dutch cheese, then add 2 eggs, 1 tablespoon bread crumbs, little salt, cinnamon, pepper and sugar to taste sweet, a little melted butter, 1 cup sour cream✪ Cheese Pie, mix well together, spread in the crust and bake brown. ‘ MRS. BEN STEIN. 34 CARBON COUNTY COOK BOOK Pie Crust. 2 cups sifted flour, 1 cup shortening, pincn of salt, mix as little as possible. Add enough water to make a soft dough. MRS. S. M. BLISS. Mock Cherry Pie. 1 cup cranberries, split crosswise, wash out seeds, 1 cup sugar mixed with 2 tablespoons flour, 14 cup raisins✪ Mock Cherry Pie. Put 14 in bottom of crust, the rest mix with berries, 14 teaspoon each of almond and vanilla, sprinkle over the berries, then put on the top crust and bake 30 minutes. MRS. J. J. LLOYD: Pineapple Pie. 1 Small can grated pineapple, 1 tablespoon melted butter, 4 tablespoons cornstarch, 4 cups water, 4 cups su- gar, 3 eggs, 2 lemons. Put the water, butter and sugar in double boiler, whip yolks, flour or cornstarch, boil, when coo! put in crust, beaten whites on top. MRS. MARY E. PACE. | Caramel Pie. 1 cup brown sugar, 1 cup water, 14 cup butter, heat these together, 2 eggs mixed with 2 tablespoons flour and 4 tablespoons milk. Vanilla. When first three are heated put in the milk, then eggs and flour. Beat with eggbeater until thick. MRS. A. M. BHLY. Orange Cream Pie. 14 cup sugar, 1 cup cold water, yolks of 2 eggs well beaten, juice and rind of one large orange, 2 tablespoons cornstarch or flour, pinch of salt. Mix all together stirring care- fully to avoid lumps. Cook in double boiler until thick and add 1 teaspoon butter and 3 tablespoons sweet cream. Pour into baked crust. Beat whites to a stiff froth, add 2 tablespoons sugar, 14 teaspoon lemon juice, spread on when pie is cool and brown in oven. MRS. J. B. MIDDLETON. ‘ Cream Pie. 114 cups milk, 4 tablespoons sugar, pinch of salt. ‘Heat all in double boiler. 4 tablespoons cornstarch wet in a little milk and add to hot mixture. Let cook until thickens, remove from fire and whip in yolk of egg. Pour into baked crust and put whipped cream flavored with lemon on top. é MRS. FAUSETT. Lemon Pie. 3 eggs, juice and grated rinds of 2 lemons, 2 cups sugar✪ Pineapple Pie, 2 cups boiling water, 14 cup cornstarch or flour. Beat yolks until light, add sugar, flour and lemons, beat well together and cook until thick. Cool and put in crust. Stiffly beaten whites on top. MRS. TOM CULP. MRS. MARY BHAN. BLANCHE JOHNSTUN.

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Honeymoon Tart. Pare and core 2 lbs. apples and stew slowly with sugar to taste. Put into a basin 1 egg and 2 tablespoons of sugar, beat thoroughly together, add 2 ounces of melted butter, 4 heaping tablespoons flour, 1 teaspoon baking powder, a little sweet milk to make a soft batter. Put apples into a pie dish and pour mixture over. Bake 1 hour. Sprinkle sugar on top before serving. MRS. S. FARRIMOND, Cameron. Custard Pie. Beat the yolks of 3 eggs to a cream, stir thor- oughly 1 tablespoon sifted flour into 2 tablespoons sugar, then add this to the yolks, 1 teaspoon vanilla, pinch of salt and a little nut- — meg. Then add the beaten whites of eggs and a pint of scalded milk (not boiled) which has been cooled. Mix this in slowly and turn all into deep pie pans lined with crust. Bake 30 minutes. MRS. S. M. BLISS. Litlle Square Pies. 114 teaspoons baking powder, 3 cups melt- ed grease, 1 cup water, 2 eggs, 1 cup sugar, a little cinnamon and nutmeg, 1 teaspoon lemon or vanilla, flour to mix stiff enought to roll out thin, put in bottom of dripper, then add this filling: Chop- ped apples, about 6 or 8, 14 box raisins chopped, 4 quart jam of any kind, spices to taste, 14 cup sugar. Chop and mix all together. Put on top crust, bake, cut in squares and serve. MRS. BEN STEIN. - Cheese Pie. 1 piece of light bread dough, 14 lb. butter or lard, 1 egg, mix thoroughly, roll out and put in dripper; add cheese fill- ing—1 qt. sour milk, warm, take out the dutch cheese, then add 2 eggs, 1 tablespoon bread crumbs, little salt, cinnamon, pepper and sugar to taste sweet, a little melted butter, 1 cup sour cream, mix well together, spread in the crust and bake brown. ‘ MRS. BEN STEIN. 34 CARBON COUNTY COOK BOOK Pie Crust. 2 cups sifted flour, 1 cup shortening, pincn of salt, mix as little as possible. Add enough water to make a soft dough. MRS. S. M. BLISS. Mock Cherry Pie. 1 cup cranberries, split crosswise, wash out seeds, 1 cup sugar mixed with 2 tablespoons flour, 14 cup raisins. Put 14 in bottom of crust, the rest mix with berries, 14 teaspoon each of almond and vanilla, sprinkle over the berries, then put on the top crust and bake 30 minutes. MRS. J. J. LLOYD: Pineapple Pie. 1 Small can grated pineapple, 1 tablespoon melted butter, 4 tablespoons cornstarch, 4 cups water, 4 cups su- gar, 3 eggs, 2 lemons. Put the water, butter and sugar in double boiler, whip yolks, flour or cornstarch, boil, when coo! put in crust, beaten whites on top. MRS. MARY E. PACE. | Caramel Pie. 1 cup brown sugar, 1 cup water, 14 cup butter, heat these together, 2 eggs mixed with 2 tablespoons flour and 4 tablespoons milk. Vanilla. When first three are heated put in the milk, then eggs and flour. Beat with eggbeater until thick. MRS. A. M. BHLY. Orange Cream Pie. 14 cup sugar, 1 cup cold water, yolks of 2 eggs well beaten, juice and rind of one large orange, 2 tablespoons cornstarch or flour, pinch of salt. Mix all together stirring care- fully to avoid lumps. Cook in double boiler until thick and add 1 teaspoon butter and 3 tablespoons sweet cream. Pour into baked crust. Beat whites to a stiff froth, add 2 tablespoons sugar, 14 teaspoon lemon juice, spread on when pie is cool and brown in oven. MRS. J. B. MIDDLETON. ‘ Cream Pie. 114 cups milk, 4 tablespoons sugar, pinch of salt. ‘Heat all in double boiler. 4 tablespoons cornstarch wet in a little milk and add to hot mixture. Let cook until thickens, remove from fire and whip in yolk of egg. Pour into baked crust and put whipped cream flavored with lemon on top. é MRS. FAUSETT. Lemon Pie. 3 eggs, juice and grated rinds of 2 lemons, 2 cups sugar, 2 cups boiling water, 14 cup cornstarch or flour. Beat yolks until light, add sugar, flour and lemons, beat well together and cook until thick. Cool and put in crust. Stiffly beaten whites on top. MRS. TOM CULP. MRS. MARY BHAN. BLANCHE JOHNSTUN.

The Carbon County cook book