Farm and home cook book and housekeeper's assistant

Slice thin 3 large sour apples and put a layer of these in a pie plate lined with a rich crust, sprinkle with sugar, then put on another layer of apples, more sugar, and so on until the dish is full. Grate over it a little nutmeg, add 1 tablesp butter in little bits distributed over the surface, 3 tablesp rich, sweet cream, and 3 tablesp water. Bake in an under crust. — [Mrs. M. H., Mo. Date Pie Stone 1 large cup dates and cook until soft with just enough hot water to cover, then add 2 tablesp sugar, 1 cup rich milk, small bit of butter, 1 beaten egg and 1 tablesp flour. Bake in an under crust and when done spread the top with a meringue made of the white of an egg and powdered sugar, and return to the oven a few minutes to slightly brown. — [E. I., Me. Cocoanut Pie To 1 pt scalded milk add i/^ cup sugar, the beaten yolks of 2 eggs, and 1 level tablesp corn starch dissolved in a little cold milk. Bring to a boil, stirring to prevent the mixture from getting lumpy, then add 1 cup grated or shredded cocoanut, which has been soaked in milk over night. Bake in an under crust only. When done spread with a meringue made of the whites of 2 eggs and 2 tablesp powdered sugar. Return to the oven a few minutes to brown lightly. This quantity is sufficient for two pies. — [Miss E. K., Ind. Cream Pie Put 2 cups sweet milk in a double boiler, add V2 cup sugar, 4 tablesp flour wet with a little cold milk, the beaten yolk of 1 egg, and cook until thick; then remove from fire and stir in butter the size of a walnut. . When cool flavor with vanilla, or if preferred, cook some grated orange peel with the cream. Line a pie plate with rich pie crust, rub the inside well with flour, fill with the above mixture and bake. When done and cooled, frost with a meringue made of the egg whites beaten stiff and 3 tablesp powdered sugar, and return to the oven a few minutes to brown. — [Mrs. E. McC, N. Y. Chocolate Pie Put 1 pt milk over the fire in a double boiler. In a bowl beat the yolks of 3 eggs, add % cup sugar and 1 tablesp melted butter. Dissolve 1 tablesp corn starch in a little cold milk and add to the above mixture with 3 tablesp chocolate melted in a saucer over the steaming tea-kettle. Stir this mixture \ into the boiling milk and cook until thick, stirring vigorously ; all the time. Flavor with vanilla. Pour this filling into a i baked pie crust, make a meringue of the egg whites and 3 tablesp powdered sugar and spread over the pie while the \ filling is still warm. Return to the oven a few minutes and brown lightly. — [Mrs. A. I., la. Buttermilk Pie | To 2 cups sugar add 2 tablesp flour, yolks of 5 eggs, white of i t egg, 1 tablesp butter, and after this has been thoroughly 1 mixed, add 3 cups buttermilk, and 1 tablesp lemon extract, i Bake in an under crust and when done spread with a meringue j made of the 4 remaining egg whites and 6 tablesp powdered j sugar. Flavor with lemon extract. Return to the oven a few | minutes to brown lightly. This makes a good mock lemon i pie. — [Mrs. G. W. B., Mont. 1 Dutch Pie ; Pare and cut in quarters sour apples that cook easily, and ; dispose these quarters in circles on a pie tin lined with a not :