The international cook book

Sift the flour before measuring. Mix flour, salt, and baking powder. Cut in the shortening. Add sugar and nuts. Add enough ice water to form ball. Toss onto floured moulding board. Roll out dough. Cut into pieces three inches by three inches. Fit dough over inverted muffin tins. Bake in hot oven (450° F.). Cool and fill shells. 254 THE INTERNATIONAL COOK BOOK Apple Pie 6 sour apples 2 teaspoons butter % cup sugar i teaspoon lemon juice 3^ teaspoon salt Line pie tin with pie crust. Pare, core, and slice apples. Put pieces of apple in plate, in regular order, and work toward center until pan is filled. Pile slightly in center. Mix sugar, salt, lemon juice, and sprinkle over apples. Dot with butter. Cover with upper crust. Bake forty minutes. Hot oven (450° F.). Reduce heat to 350° F. last thirty minutes. Cinnamon may be added to flavor apples if desired. Apricot Pie 4 cups sliced apricots i tablespoon butter ^ cup sugar Line pie tin with pie crust. After preparing crusts in the usual way fill with the apricots and sugar. Dot with butter. Bake for thirty minutes. Hot oven (450° F.). Reduce heat to 350° F. last fifteen minutes. Berry and fruit pies are all made accord- ing to this recipe. Prune Pie 4 cups prunes (stew and remove stones) i tablespoon butter Line pie tin with pie crust. Put prunes between crusts. Dot with butter. Bake in hot oven (450° F.) for thirty-five minutes. Reduce heat to 350° F. last fifteen minutes. Cranberry and Raisin Pie $}4 cups cranberries (chopped 2 tablespoons flour with ^2 cup raisins) i tablespoon butter I cup sugar Line pie tin with pie crust. Mix above ingredients thoroughly. Put this filling in pie crusts and bake for thirty minutes in hot oven (450° F.). Reduce heat to 350° F. last fifteen minutes. RECIPES 255 Lemon Pie I cup sugar 6 tablespoons lemon juice yi teaspoon salt Grated rind of i lemon 6 tablespoons flour i tablespoon butter ij^ cups water 2 eggs Mix sugar, salt, and flour together. Add water and cook until clear. Add lemon juice, grated rind, and butter. Add the beaten egg yolks and cook two minutes. Pour into a baked pie shell. Make meringue of two egg whites, one-half cup sugar, one-half teaspoon baking powder. Top pie with meringue. Bake twenty minutes in slow oven (300*' F,). Lemon Sponge I cup sugar yi teaspoon salt 3 eggs (yolks) i tablespoon flour I cup hot milk Juice and rind of i lemon I tablespoon butter Mix sugar with salt and flour. Add the hot milk and egg yolks. Beat thoroughly. Add rind and juice of lemon. Add melted shortening. Cool. Fold in beaten egg whites. Pour into pastry-lined pie tin. Bake in a slow oven (325° F.) until firm. Increase heat to 350° F. last few minutes to brown. Caramel Pie 3 tablespoons butter i cup brown sugar 4 tablespoons flour i cup milk I egg or 2 yolks Cream butter, flour, and brown sugar. Beat eggs with milk and add to creamed mixture. MLx well. Cook in double boiler until thick. Fill baked pie shell with this mixture. Top with meringue or whipped cream. One teaspoon vanilla may be added if desired. Chocolate Cream Pie 4 tablespoons flour i cup milk 3 tablespoons butter i egg or 2 yolks I cup granulated sugar 2 squares bitter chocolate 256 THE INTERNATIONAL COOK BOOK