The household (of the Detroit free press)

TART PRUNE PIES. Two cups French prunes steeped in water over night, one cup sugar, one teaspoonful extract lemon, two tablespoonfuls boiled cider, onethird cup water ; wet the edges of the paste with milk ; bake twentyfive minutes in rather hot oven. PUMPKIN PIE. Halve the pumpkin ; take out the seeds ; rinse the pumpkin and cut it into small strips ; stew them over a moderate fire, in just sufficient water to prevent their burning to the bottom of the pot. When stewed soft, turn off the water and let the pumpkin steam over a slow fire for fifteen or twenty minutes, taking care that it does not burn. Take it from the fire and strain it, when cold, through a sieve. If you wish to have pies very rich, add to a quart of the stewed pumpkin two quarts of milk and twelve eggs. If you like them plain, add to a quart of the pumpkin one quart of milk and three eggs. The thicker the pies are of the pumpkin the less will be the number of eggs required for them. One egg, with a tablespoonful of flour, will answer for a' quart of the pumpkin — if very little milk is used. Sweeten the pumpkin with sugar and very little molasses ; the sugar and eggs should be beaten together. Ginger, grated lemon rind or nutmeg is good spice for the pies. Pumpkin requires a very hot oven. RAISIN PIE. One cup of raisins, chopped fine, one cup of sugar, two eggs, one cup of vinegar, one cup of syrup, one cup of water, one-half cup of flour, APPLE AND BANANA TARTS. 549 one teaspoonful of cloves, the same of cinnamon and soda, butter size of an egg ; two crusts. RAISIN TURNOVERS. One-fourth pound of raisins stoned and chopped, one cracker, rolled fine, one egg, juice and grated rind of lemon and nearly a cup of sugar. If used for pie use top crust. SQUASH PIES. Cut the squash in pieces and steam or boil until thoroughly done. Then remove from the shell and mash fine. To one quart of stewed and sifted squash add one quart of milk, three eggs, one cup of sugar, and a teaspoonful of salt ; spice to taste. GREEN TOMATO PIE. Line a tin with puff paste and thinly sliced tomatoes, good handful of sugar, a little citric acid, and sprinkle well with flour ; cover with top crust and bake in a hot oven. TARTLETS. Fill some deep tart tins with good paste and fill with canned or preserved plums or currants ; sprinkle thickly with sugar and bake. TART SHELLS. Roll out thin a nice puff paste, cut out with a glass or biscuit cutter, then with a smaller dish cut out the center, lay this ring on a large one, wet both edges with a little water and bake immediately, or shells may be made by lining pattypans with paste. If the paste is light, the shells will be fine, and may be used either for tarts or oysters. APPLE TARTS. Stew and strain tart apples ; add cinnamon, rose water, boiled cider and sugar to taste ; lay this in the above paste ; squeeze thereon orange juice. Raspberry, currant and plum tarts may be made of the preserves. Lay bars of paste across the top of the dish. BANANA AND APPLE TART. Make crust of fine flour and fresh batter. Line dishes with crust ; slice apples fine and put in dish with three or four bananas sliced, adding sugar and a little syrup. Cover crust over fruit; brush a little melted butter over top, strew white sugar on and bake twenty minutes or more, as required.