The household cook book

A bowl holding about 1^ pints is used for measuring MOCK MINCE PIE. 1 cup rolled crackers. 2 teaspoons cinnamon ^ cup boiled cider. 1 cup molasses. 1 teaspoon of cloves. 1 cup chopped raisins. 1 cup sugar. ^ cup vinegar. 1 cup hot water. 1 teaspoon nutmeg. MOCK MINCE PIE No. 2. 1 cup dried English currants. 1 cup sugar. 1 teaspoon cinnamon. 1 teaspoon allspice. 1 cup sour cream. 1 egg. 1 teaspoon cloves. This will make 2 pies. Bake in 2 crusts. SUMMER MINCE PIES. 1 cup bread crumbs. 1 cup molasses. 1 cup sugar. 1 cup raisins. 1 teaspoon cloves and cinnamon. ^ cup butter. 1 cup water. ORANGE PIE — Take 1 cup sugar, 1 tablespoon butter, 1 tablespoon corn=starch, 1 teacup boiling water, yolks of 3 eggs, juice and grated rind of 1 orange. Mix all together. Bake in an open shell. When set, cover with a meringue made with the whites of the eggs, and brown in the oven Orange Pie No. 2. — Use the grated rind and juice of 2 oranges. Cream 1 tables^Doon butter with 4 tablespoons sugar; into this beat the yolks of 3 eggs, then the whites of 2, beaten stiff, and mix all with the orange juice and the rind. Bake with an under crust only; make a meringue with the reserved white, spread over the pie, and lightly brown in the oven. PEACH PIE. — Peel and halve peaches, and fill a pie-plate lined with good paste with them; sprinkle ^ cup sugar over the fruit, sift on 1 tablespoon flour (less, if the fruit is not juicy), and a few bits of butter; bake until the peaches are done. The Peaoh tree belongs to the Rose order, is a native of Persia and greatly resembles the almond-tree. peaoh. All the varieties are divided into 2 classes — "freestones" and " clingstones," the former being the best. Too much down on a peach is a sign of inferior quality. Although a delicious fruit it contains little nutritive mat ter. It contains little sugar, but the malic acid it contains is masked by its pectose. The skin is indigestible. Its acid is principally tartaric. The kernels of peach stones yield an oil identical with that of bitter almonds. PEACH COBLER. — Take a good sized dish like a pudding-dish ; line the sides with good paste, and fill the dish with good peaches, halved and pared; sweeten according to taste and the flavor of the peaches. Place a small cup in the center to keep the crust from sinking down; roll out a crust considerably thicker than for pies, just large enough to cover the top of the dish, cut a slit each way in the center and place over the peaches; bake a crisp brown, and eat with cream and sugar, or sweet sauce. Canned peaches may be used if more convenient. Apple Cobler may be made in the same way, PEAR PIE — The pears should be ripe and mellow enough to eat; core and slice them and prepare a crust as for apple pies; put a small amount of sugar on them, and a few bits of butter, but no spices. Bake until the top crust is of a nice light brown color, and the under crust will slip on the plate. This, from the taste, might be called honeij pie.