The Cook County cook book

sweeten them with sugar, and when they are cold pour them into pie dishes, lined with paste, dredge flour over them, put on a top crust with a slit in the center, wet and pinch together the edges of the crust, and bake 1 hr. — Mrs. Oscar Hansen, Glenwood, 111. POTATO PIE. — 1 cup grated potatoes, 1 cup sugar, 1 cup boiling water, juice and rind, grated, of 1 lemon, butter size of an egg; boil all together until thick, then put into pie crust and cover just as you would any other pie. — Mrs. Jas. Jordan, Worth, III. PRUNE PIE (Chicopee, Mass., Recipe). — Let M lb. prunes soak in cold water over night; stew until tender, let cool, and remove the stones. Arrange them in a crust,- add J^ cup sugar, 2 tablespoons butter, juice of J^^ a lemon, 2 tablespoons of flour, salt, and juice from the prunes, which should have been reduced in cooking the prunes. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. PUMPKIN OR SQUASH PIE.— Peel, cut in small squares, cook in hot water just enough to cover, till soft. Run through a colander. 1^ cups of squash are enough for 1 pie. Sweeten to taste, add a little ginger, nutmeg and cinnamon, a pinch of salt and a pinch of baking soda. Put into a pie crust and bake in the oven.— Mrs. F. E. Glower, 1103 S. 7th Ave., Maywood, 111. QUAKER PIE.— Yolk of 1 egg, ^ cup sweet milk or water, 1 teaspoon baking powder. Make batter to drop stiff from spoon. Grease deep pie-plate, spread on the batter and cover with stewed apples, and bake. Sauce. — White of 1 egg, butter and sugar, creamed together. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. QUINCE PIE. — Line plate with paste, slice in the quince, and sweeten to taste. They require lots of sugar. Place dots of butter on top, cover with a top crust, and bake. — Mrs. Mary Kemp, Tinley Park, 111. RAISIN PIE. — Mix together 1 cup chopped raisins, 1 cup sugar, 1 cup milk or cream, 1 egg, 2 teaspoons vinegar, cinnamon and cloves to taste. Bake with upper crust. — Mrs. Frederic Sharp, 700 S. 3rd Ave., Maywood, 111. LEMON RAISIN PIE.— 1 cup seeded, chopped raisins, the juice and grated rind of a lemon, 1 cup of cold water, 1 tablespoon of flour, 1 cup of sugar, 2 tablespoons of butter. Stir lightly together and bake with upper and under crusts. — Mrs, Conklin, 914 N. 5th Ave., Maywood, 111. RASPBERRY CREAM PIE.— Rub Yz cup each of butter and sugar to a smooth cream; add the beaten yolks of 4 eggs, a large tablespoon of raspberry jam and J^ cup of thick, .-.weet cream. Line a small pie-plate with puflf paste, bake the paste and cook the mixture in a double boiler; put it in the paste, when done, and make a meringue of the whites of the eggs, beaten stifT with a little fine sugar; spread on the top, and brown, — Eloise Jennings, Winnetka, 111. RHUBARB OR PIE-PLANT PIE.— Pour boiling water over 2 cups of chopped pie-plant, and let stand a few minutes, drain off the water, and add 1 cup of sugar, 2 tablespoons of flour, yolks of 2 eggs, well beaten, 3 tablespoons of water. . Bake with an under crust, when done, make an icing by mixing the whites of 2 eggs, well beaten, with 2 tablespoons of sugar, put over the top. Set back in the oven until the icing is a delicate brown. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111.