BAKED CRUST. — Prepare pastry according to directions for apple pie. Invert a pie tin and cover with the paste. Prick all over with a fork and bake in a hot oven. Baked crusts may be 'filled with chocolate or cream filling, or cranberry, apple or other fruit sauce. Individual crusts may be filled with jam or jelly, as tarts. — Mrs. C. E. Rennaker, Chicago Ridge, 111. BOILED CRUST.— Pass 6 oz. of flour, J^ teaspoon of baking powder, and a pinch of salt through a sieve. Rub in 3 oz. of but- ter, add a small teacup of milk, gradually, and mix into a stiff paste. Roll out and use as directed. — Mrs. Roger Rawlin^s, Chi- cago Heights, 111. MERINGUE. — 1 tablespoon powdered sugar to each white of egg, Vi teaspoon of flavoring to each t%z, lemon or orange juice or extract vanilla or any of the desired flavoring. Beat whites of eggs until stiff; add sugar, gradually, then flavoring. — Mrs. L. E. Mason. Oak Glen, 111. ALEXANDRA PIE. — Cream together 1 <tz^, 1 small cup su- gar, 1 cup raisins, add 1 cup sour milk, 1 teaspoon each of cinna- mon and cloves, a little nutmeg, pinch salt; stir all well together, fill a crust and cover with another, and bake. — Mrs. Oscar Hansen, Glenwood, 111. 513 514 PIES AND PASTRY APPLE PIE. — Line plate with paste, pare, core and cut 1 sour apple into 8th or 16ths; put row around plate ^ inch from edge, work towards center until plate is covered, pile on remainder, mix, and add Ij^ tablespoons sugar, speck of nutmeg or cinnamon, salt; dot with % teaspoon butter✪ Apple Pie, wet edge of under crust, cover with top, bake in hot oven for 45 minutes. — Mrs. Frances Hines, Tinley Park, 111. APPLE ,CUSTARD PIE.— Grate 1 large apple or 2 small ones; add J^ cup sugar, or more if apples are tart, as quickly as possible, to keep from getting dark; add 1 beaten tgg^ salt and nutmeg✪ Apple Custard Pie, and thin to proper consistency with sweet milk; pour into pie crust and bake in moderate oven. — Mrs. Mary Kemp, Tin- ley Park, 111. DUTCH APPLE PIE.— 4 sour apples, 2 tablespoons sugar. Sift together a ^ cup flour, 2 teaspoons baking pov/der, and ^ teaspoon salt, and rub in. 4 tablespoons butter; beat 1 Ggg; add to y^ cup milk✪ Dutch Apple Pie; stir into the above and put in a deep pie-plate; core, quarter and partly rub apples in the batter, sprinkle sugar on ap- ples only. Bake 15 minutes in a hot oven, and serve with lemon sauce. — Mrs. Mary Kemp, Tinley Park, 111. CREAMED APPLE SAUCE PIE.— Bake a single crust, spread with well-sweetened apple-sauce, beaten light; cover with whipped cream; lay on the baked upper crust, and sprinkle powdered sugar on top. You may substitute a meringue of frothed whites, slightly sweetened, for the cream, spreading the same upon the top crust. — Mrs. Jas. Jordan, Worth, 111. GRATED SWEET APPLE PIE.— 1 scant cup of raw, grated, sweet apple, 2 well-beaten eggs, nearly 1 pt. of rich milk (or part of cream), a pinch of cinnamon✪ Grated Sweet Apple Pie, and sweetened to taste. Bake in 1 crust, slowly, until well done. — ^Eloise Jennings, Winnetka, 111.

AI-modernized reading of the original text

BAKED CRUST. — Prepare pastry according to directions for apple pie. Invert a pie tin and cover with the paste. Prick all over with a fork and bake in a hot oven. Baked crusts may be 'filled with chocolate or cream filling, or cranberry, apple or other fruit sauce. Individual crusts may be filled with jam or jelly, as tarts. — Mrs. C. E. Rennaker, Chicago Ridge, 111. BOILED CRUST.— Pass 6 oz. of flour, J^ teaspoon of baking powder, and a pinch of salt through a sieve. Rub in 3 oz. of butter, add a small teacup of milk, gradually, and mix into a stiff paste. Roll out and use as directed. — Mrs. Roger Rawlings, Chicago Heights, 111. MERINGUE. — 1 tablespoon powdered sugar to each white of egg, Vi teaspoon of flavoring to each 1/2 teaspoon, lemon or orange juice or extract vanilla or any of the desired flavoring. Beat whites of eggs until stiff; add sugar, gradually, then flavoring. — Mrs. L. E. Mason. Oak Glen, 111. ALEXANDRA PIE. — Cream together 1 egg, 1 small cup sugar, 1 cup raisins, add 1 cup sour milk, 1 teaspoon each of cinnamon and cloves, a little nutmeg, pinch salt; stir all well together, fill a crust and cover with another, and bake. — Mrs. Oscar Hansen, Glenwood, 111. APPLE PIE. — Line plate with paste, pare, core and cut 1 sour apple into 8th or 16ths; put row around plate ^ inch from edge, work towards center until plate is covered, pile on remainder, mix, and add Ij^ tablespoons sugar, speck of nutmeg or cinnamon, salt; dot with % teaspoon butter, wet edge of under crust, cover with top, bake in hot oven for 45 minutes. — Mrs. Frances Hines, Tinley Park, 111. APPLE ,CUSTARD PIE.— Grate 1 large apple or 2 small ones; add J^ cup sugar, or more if apples are tart, as quickly as possible, to keep from getting dark; add 1 beaten egg, salt and nutmeg, and thin to proper consistency with sweet milk; pour into pie crust and bake in moderate oven. — Mrs. Mary Kemp, Tinley Park, 111. DUTCH APPLE PIE.— 4 sour apples, 2 tablespoons sugar. Sift together a ^ cup flour, 2 teaspoons baking pov/der, and ^ teaspoon salt, and rub in. 4 tablespoons butter; beat 1 egg; add to y^ cup milk; stir into the above and put in a deep pie-plate; core, quarter and partly rub apples in the batter, sprinkle sugar on apples only. Bake 15 minutes in a hot oven, and serve with lemon sauce. — Mrs. Mary Kemp, Tinley Park, Ill. CREAMED APPLE SAUCE PIE.— Bake a single crust, spread with well-sweetened apple-sauce, beaten light; cover with whipped cream; lay on the baked upper crust, and sprinkle powdered sugar on top. You may substitute a meringue of frothed whites, slightly sweetened, for the cream, spreading the same upon the top crust. — Mrs. Jas. Jordan, Worth, 111. GRATED SWEET APPLE PIE.— 1 scant cup of raw, grated, sweet apple, 2 well-beaten eggs, nearly 1 pt. of rich milk (or part of cream), a pinch of cinnamon, and sweetened to taste. Bake in 1 crust, slowly, until well done. — ^Eloise Jennings, Winnetka, 111.

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Apple PieBoiled CrustMeringueAlexandra PieApple Custard PieDutch Apple PieGrated Sweet Apple Pie

The Cook County cook book