Koll the crackers fine, add molasses, eggs, well beaten, and rest of ingredients as mentioned, and pour into pie plate lined with pastry. Bake 40 minutes. Will make 2 pies. H. M. H., Allston. PRIZE ORANGE PIE. Oranges, 3. Fine sugar, 1 cup. Eggs, 4. Butter, 1 tablespoon. Salt, a pinch. Cream butter and sugar, add yolks of eggs, well beaten, grated rind and juice of the oranges, which should be large, the egg whites, beaten stiff, and a pinch of salt. ORANGE CUSTARD PIE. Sugar, 1 cup. Lemon, 1. Flour 2, tablespoons. Orange, 1. Salt, a tiny pinch. Eggs, 2. Milk, 1 cup.✪ Orange Custard Pie Stir together sugar, flour and salt, add grated rind and juice of the orange and the juice of the lemon, also the beaten yolks of the eggs and the milk. Last of all fold in the whites of the two eggs which have been beaten stiff and dry. Use one crust and bake in a slow oven for 30 or 35 minutes. Mrs. II . B. C., East Boston. 232 PIES. OLD-FASHIONED GREEN TOMATO PIE. Green tomatoes, 2 quarts. Salt, 2 teaspoons. Water, y2 pint. Flour. Brown sugar, iy2 pints. Extract of lemon. Butter✪ Old-Fashioned Green Tomato Pie. Cut tomatoes in pieces the size of a nutmeg before measuring. Add water, sugar and salt and cook slowly all day. Next day drain off all juice, heat it and thicken with flour till of the consistency of gravy. Flavor quite strongly with the extract of lemon. Add fruit and set away to cool. It is better if not made into pies till the next day. Make pies with 2 crusts, dotting all over with bits of butter before putting on top crust. This makes 3 pies. It may be kept for months put up in glass jars like mince meat. Mrs. C. G. K., Concord. CHOCOLATE PIE. Milk, iy2 cups. Grated chocolate, 2 tablespoons. Sugar, 2-3 cup. Cornstarch, 1 teaspoon. Eggs, 3✪ Chocolate Pie. Dissolve chocolate in milk in double boiler. Beat yolks of eggs and add sugar. Stir into hot milk. Blend cornstarch in a little cold milk and add. Use egg whites with powdered sugar for a frosting meringue. An Old New England Cook, Somerville. LEMON PIE. Bread, 1 slice. Butter, 1 teaspoon. Boiling water, 1 cup. Lemon, 1. Sugar, 1 cup. Eggs, 2. Ice water, 1 tablespoon✪ Lemon Pie. The bread should be 1 inch thick and have the crusts removed. It should be broken into a bowl and the boiling water poured over it. When softened, reduce to a pulp and add the sugar, butter, juice and grated rind of the lemon, and the beaten yolks of the eggs. Cover plate with pastry, fill and bake. When done let it cool. Make meringue of the egg whites, the ice water, and enough granu- lated sugar to stiffen. Spread over top and return to oven to brown. A. D. B., Brookhne. Pms. 233 LEMON SPONGE PIE. Butter, 1 heaping tablespoon. Lemon, 1. Sugar, 1 cup. Salt, a pinch. Flour, 2 tablespoons. Eggs, 2. Milk, 1 cup✪ Lemon Sponge Pie. Cream butter and sugar, add flour, salt, juice and grated rind of the lemon and the well beaten yolks of the eggs. Beat all thoroughly and add milk and the stiffly beaten whites of the eggs. Bake slowly in 1 crust for % of an hour. Egleston Square. LEMON APPLE PIE. Large apples, 4. Water, 1 cup. Lemons, 2. Eggs, 2. Sugar, 2 cups. Butter. Salt, a pinch✪ Lemon Apple Pie. Grate the apples, add the juice of the lemons and the grated rind of 1, the sugar, water, well beaten eggs, butter the size of a walnut and salt. Bake between 2 crusts. This makes 3 pies. A. M., Bridgewater.

AI-modernized reading of the original text

Koll the crackers fine, add molasses, eggs, well beaten, and rest of ingredients as mentioned, and pour into pie plate lined with pastry. Bake 40 minutes. Will make 2 pies. H. M. H., Allston. PRIZE ORANGE PIE. Oranges, 3. Fine sugar, 1 cup. Eggs, 4. Butter, 1 tablespoon. Salt, a pinch. Cream butter and sugar, add yolks of eggs, well beaten, grated rind and juice of the oranges, which should be large, the egg whites, beaten stiff, and a pinch of salt. ORANGE CUSTARD PIE. Sugar, 1 cup. Lemon, 1. Flour, 2 tablespoons. Orange, 1. Salt, a tiny pinch. Eggs, 2. Milk, 1 cup. Stir together sugar, flour and salt, add grated rind and juice of the orange and the juice of the lemon, also the beaten yolks of the eggs and the milk. Last of all fold in the whites of the two eggs which have been beaten stiff and dry. Use one crust and bake in a slow oven for 30 or 35 minutes. Mrs. H. B. C., East Boston. OLD-FASHIONED GREEN TOMATO PIE. Green tomatoes, 2 quarts. Salt, 2 teaspoons. Water, y2 pint. Flour. Brown sugar, 1½ pints. Extract of lemon. Butter. Cut tomatoes in pieces the size of a nutmeg before measuring. Add water, sugar and salt and cook slowly all day. Next day drain off all juice, heat it and thicken with flour till of the consistency of gravy. Flavor quite strongly with the extract of lemon. Add fruit and set away to cool. It is better if not made into pies till the next day. Make pies with 2 crusts, dotting all over with bits of butter before putting on top crust. This makes 3 pies. It may be kept for months put up in glass jars like mince meat. Mrs. C. G. K., Concord. CHOCOLATE PIE. Milk, iy2 cups. Grated chocolate, 2 tablespoons. Sugar, ⅔ cup. Cornstarch, 1 teaspoon. Eggs, 3. Dissolve chocolate in milk in double boiler. Beat yolks of eggs and add sugar. Stir into hot milk. Blend cornstarch in a little cold milk and add. Use egg whites with powdered sugar for a frosting meringue. An Old New England Cook, Somerville. LEMON PIE. Bread, 1 slice. Butter, 1 teaspoon. Boiling water, 1 cup. Lemon, 1. Sugar, 1 cup. Eggs, 2. Ice water, 1 tablespoon. The bread should be 1 inch thick and have the crusts removed. It should be broken into a bowl and the boiling water poured over it. When softened, reduce to a pulp and add the sugar, butter, juice and grated rind of the lemon, and the beaten yolks of the eggs. Cover plate with pastry, fill and bake. When done let it cool. Make meringue of the egg whites, the ice water, and enough granulated sugar to stiffen. Spread over top and return to oven to brown. A. D. B., Brookline. Pms. 233 LEMON SPONGE PIE. Butter, 1 heaping tablespoon. Lemon, 1. Sugar, 1 cup. Salt, a pinch. Flour, 2 tablespoons. Eggs, 2. Milk, 1 cup. Cream butter and sugar, add flour, salt, juice and grated rind of the lemon and the well beaten yolks of the eggs. Beat all thoroughly and add milk and the stiffly beaten whites of the eggs. Bake slowly in 1 crust for ½ of an hour. Egleston Square. LEMON APPLE PIE. Large apples, 4. Water, 1 cup. Lemons, 2. Eggs, 2. Sugar, 2 cups. Butter. Salt, a pinch. Grate the apples, add the juice of the lemons and the grated rind of 1, the sugar, water, well beaten eggs, butter the size of a walnut and salt. Bake between 2 crusts. This makes 3 pies. A. M., Bridgewater.

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