A lady of good taste

Mix sugar, cinnamon and clove with the apples. Roll good pastry into squares, put apples in the center and add several bits of butter to the apples. Bring the four corners of the pastry to the top and press them together. Lay them in a pan with a little sugar, butter and water and [89] bake at 375 degrees for 20 minutes, turn down to 325 and bake 10 minutes more. Pour the syrup over the dumplings and serve with the hard sauce. ‘To make the hard sauce cream the butter with the sugar, add the nutmeg and a little brandy if desired and then the heavy cream to make a rather firm but soft consistency. (M. C.) Banana Pie rich pie pastry, prebaked custard: 2 or 3 sliced bananas 1 cup milk lemon juice 14 cup sugar meringue: 2 tablespoons flour 2 egg whites, beaten 2 egg yolks, beaten 4 tablespoons sugar 1 teaspoon vanilla 1 teaspoon vanilla Bake the pastry and when it and the custard are cool, line the pie shell with the bananas over which have been squeezed a little lemon juice, about 2 tablespoonfuls. For custard scald the milk. Beat the sugar, flour and egg yolks together and add the milk slowly to this mixture. Cook in the top of the double boiler until it thickens and then let cool. Add vanilla and pour it over the bananas and cover with the meringue. Beat the egg whites until stiff, add the sugar and vanilla and beat again. Cover the custard and set in a 375-degree oven to lightly brown. Cranberry Marmalade Pie 2 cups orange marmalade 2 tablespoons cold water 4 cups fresh cranberries 1 g-inch prebaked pie shell 1 tablespoon butter baked fancy cut-outs for top 2 tablespoons cornstarch orange segments Melt the marmalade, add the cranberries and cook gently until the cranberries pop open, about 5 minutes. Stir in butter. Blend cornstarch with the cold water until smooth and add it. Cook, stirring continuously until the filling is thick and clear. Cool and then pour it into the baked shell. Decorate the top with fresh orange segments alternating with baked pastry fancy cut-outs, made with cookie cutters, hearts, diamonds, clubs and spades. [90] Citron Tarts 14 pound butter (1 cup) 6 egg yolks, beaten 124 cups brown sugar rich pastry lined tart tins 1 teaspoon grated orange peel Cream the butter and blend in the sugar and mix until smooth then add the peel and beaten egg yolks. Line the tart tins and add a spoonful of the mixture and bake at 375 degrees for 15 minutes and watch that they are done but do not bake too long. The filling must just set. They may take a little longer to finish baking the crust. [These citron tarts were served to President Truman] Pecan Pie 1 cup Karo syrup 3 eggs, beaten 1 Cup pecan pieces 1 teaspoon vanilla 1 cup sugar 1% teaspoon salt 1 unbaked pie shell Add all the ingredients to the well beaten eggs and pour into a rich pastry lined pie pan. Bake at 350 degrees 40 or 50 minutes. Pecans will float to the top forming a firm crust that will brown nicely if baked slowly. (Esther Laidlaw) [91 | eon mire i, o a es ~ ame tide tine - | . aM ne f iy rae i a ‘\ ie oF Wie ny ae b brary re a oi aba 2) ; 6 ‘- i mn Me ae a tit ate ny th wate 7 baie ia ia ba By ih me Me “4 He ‘hh 0) sia anh ay al * tan ie mi H RA ei Hie | ra L ute | i) uN hh re : | } aa A A er sont y hs ait ‘ 4 ry we aK, ie ie na a Ne ae | | . | Ay tp ye aS es ORR OY denen ORD ii ee rn eas CMO AN a Coa ‘ee am MY DS) a meh ot pal RE RE: eG Para ) 3) ae Ps ; ae ‘ en a On! et ‘ \ oA Feat e a haem ; ; ‘ss AY 7, J nt xi iy fa Y ¥ : : Y yee ip rf ‘g f AS , 4) oF) A A ai m nee H tat hale Me. 4 af qa by al 4 rar ve a Mi A ie’ AK aay i My: a Pom aN y ue A Ole aA wey Mi 0 RE” Le CON iat Aig ah he ad ie aE ak V1 Ve ok weg da tals Wo Re. yl ean