The Elm City cook book

Pare and slice tart apples very thin, line deep pie tin with paste, place a layer of apples, drop small bits butter, sprinkle generously with sugar, dredge lightly with flour, grate over a little nutmeg. Continue this until you have three layers, then pour over one gill of water, cover with top crust. Bake ina moderate oven fifty minutes. GOOD PASTRY. One cup lard, three of sifted flour and a little salt; cut the lard well into the flour with a knife, then mix with ice water quickly into a moderately stiff dough, handling as little as possible. This makes four common sized covered pies. Take a new slice of paste each time for a top crust after rolling, spread with a teaspoonful butter, fold and roll again; use the trimmings for under crust. STRAWBERRY PIE. Cover a pie plate with a thin layer of rich paste, put on a rim and fill the centre with bread crust. Bake in a quick oven, When done remove the bread crusts and fill with strawberries that have been rolled in powdered sugar. Beat the whites of three eggs very stiff, add three tablespoonfuls sugar, spread over the berries and brown slightly. Serve with cream. , STRAWBERRY PIE No. 2. Six eggs, (leaving out whites of four), one cup of sugar, beat light, add a tablespoonful flour, one cup preserved strawberries, half cup milk, piece of butter size of an egg. Make rich pastry and bake in pie pans. When done cover with a meringue made of whites of four eggs, one tablespoonful sugar to the egg. CARAMEL PIE. Cream half cup butter, one of sugar, six eggs, leaving out the whites of five. Beat the eggs very light, add a cupful of preserved damsons with seed taken out, one cup milk, one tablespoonful flour. Flavor with vanilla. Line two pans with paste, put in the mixture and bake slowly until done. Make a meringue of half cup sugar and whites of the eggs, and brown slightly. Stewed prunes can be substituted for damsons. PUMPKIN PIE. One pint stewed pumpkin strained through a sieve, five eggs beat separately, one quart milk, one and a half cups sugar, one teaspoonful cinnamon and ginger each, one scant tablespoonful butter. Beat well and bake without a top crust. PRUNE SOUFFLE. One pound prunes soaked all night, stewed and sweetened, stone and mash. Beat the whites of eight eggs very stiff, gradually beat in the prunes. Put in pudding dish, and bake fifteen or twenty minutes. Serve cold with whipped cream. COCOANUT PIE. One grated cocoanut, rind and juice of one lemon, cup and a half sugar, cup and a half milk, three eggs, one tablespoonful butter. Pour on paste and bake. LEMON PIE. Grated rind and juice of one lemon, one cup sugar, one egg and the yolks of two. Two tablespoonfuls flour, measure enough water to fill pie plate, put water on fire and stir eggs, sugar and flour, well beaten together, into it, stir until it thickens, add lemon and pour into a plate and bake. Make frosting of whites of two eggs and four tablespoonfuls pulverized sugar and brown lightly. LEMON PIE No. 2. Four eggs, beaten separately, one tablespoonful butter, one cup sugar. Mix all together and bake with under crust. STRAWBERRY SHORT CAKE. Make a plain cake of one cup sugar, one heaping teaspoonful butter, two eggs, three fourths cup of milk, two cups flour, one level teaspoonful Royal powder. Bake in two large or three small Jayers. Spread chopped and sweetened berries between the layers. Sprinkle the top with powdered sugar, and serve with whipped cream. Cut in slices like a pie. STRAWBERRY SHORT CAKE No. 2, One pint flour, one and one half teaspoonfuls Royal powder, pinch of salt, one tablespoonful lard, enough milk to make a soft dough. Mix as for biscuit, roll out until half an inch