Every-day dishes and every-day work

Cream Filling. — One cup of rich milk or part cream, heated to boiling. Into this stir one scant tablespoonful of flour previously braided smooth with a little cold milk. Add to this the well-beaten yolk of one egg and one tablespoonful of sugar. Turn this mixture into the hot milk, and stir until it thickens. Flavor with a little grated lemon rind or vanilla, or, if preferred, flavor the milk with cocoanut before using. Fill the tart shells, and meringue with the white of the egg beaten stiff with a tablespoonful of sugar. Grape Tart. — Into one pint of canned or fresh grape juice, when boiling, stir two tablespoonfuls of corn-starch or maizena braided with a little water, and cook for five minutes. Sweeten to taste, and fill a baked crust. Lemon Filling. — Prepare according to directions given on page 22. Cocoanut Pie. — Steep one-half cup of cocoanut in a pint of milk for one-half hour. Strain out the cocoanut, and add sufficient fresh milk to make a pint. Allow it to become cold, then add a quarter of a cup of sugar and two well-beaten eggs. Bake with an under crust only. When done, the top may be covered with a meringue, if desired. PASTRY. Cream Pie. — For one pie, beat together one egg, one-half cup of sugar, one tablespoonful of flour, and two cups of rich milk. Bake in one crust. Cranberry Pie. — Stew a quart of cranberries until broken, in a pint of boiling water. Rub through a colander to remove the skins, add two cups of sugar and one-half cup of sifted flour. Bake with an under crust only. Dried Apple Pie. — Stew good dried apples till perfectly tender in as small a quantity of water as possible. When done, rub through a colander; they should be about the consistency of fruit jam; if not, a little flour may be added. Sweeten to taste, fill under crusts with the mixture, and bake. If lemon flavor is liked, a few pieces of the yellow rind may be added to the apples a little while before they are tender. If the apples are especially tasteless, lemon juice or some sour-apple jelly should be added after rubbing through the colander. The crusts may first be baked, and filled with the mixture when needed; in which case the sauce should be simmered lightly till of the desired consistency. The top may be ornamented with strips or rings of crust. Dried Apple Pie with Raisins. — Rub a quart of well-stewed dried apples through a colander, add a cupful of steamed raisins, sugar to sweeten, and bake with two crusts. This is sufficient for two pies. Dried Apricot Pie. — Stew together one-third dried apricots and two-thirds dried apples or peaches. When soft, rub through a colander, add sugar to sweeten, and if very juicy, stew again until the juice is mostly evaporated; then beat until light, and bake in a granola crust. Farina Pie. — Cook one-fourth cup of farina in a double boiler for an hour in three cups of rich milk. Allow it to become cool, then add one-half cup of sugar, the yolks of two eggs, and a little grated lemon rind. Bake with an under crust only. Meringue the top with the white of the egg beaten to a stiff froth with one tablespoonful of sugar, and a little grated lemon rind for flavoring. The quantity given is sufficient for two small pies.