Mary Jane's cook book

Wash apricots and soak over night in water. In the morning put on stove writh same water in which they were soaked. Cook slowly till soft, then add sugar and cook a few minutes more. Set away to cool. Line a deep plate with crust, lay in the apricots regularly, pour on the juice with a sprinkling of flour, dots of butter and a pinch of nutmeg if the flavor is desired. Cover with a rich top crust, brush over with milk and bake about ¾ of an hour. Mrs. H. B. C., East Boston. DRIED PEACH PIE. Dried peaches, 2 cups. Salt, a pinch. Sugar, 1 cup. Water, 2 tablespoons. Butter, 1 tablespoon. Soak peaches over night, then cook until soft without sugar and with very little water. Fill pie with peaches cut in pieces, pour over sugar, salt and water, dot with bits of butter and put on top crust or bars of pastry. Egleston Square. RHUBARB PIE. Rhubarb, 1 pint. Flour, 1 cup. Sugar, 2 tablespoons. Egg, 1. Wash and dry the rhubarb stalks. Pare and cut into small pieces. Mix sugar with flour and add to rhubarb with the egg. beaten. Bake thoroughly between 2 crusts. RHUBARB AND STRAWBERRY PIE. Strawberries. Sugar, 1 cup. Rhubarb. Cornstarch, 2 teaspoons. Butter. Line a crust with rhubarb, cut small, then put in a layer of berries, more rhubarb and berries on top. Pour over all the sugar mixed with the cornstarch, dot over with bits of butter and cover with top crust or bars of pastry. Egleston Square. CHOCOLATE CREAM PIE. Milk, 1 large cup. Unsweetened chocolate, ½ square. Cornstarch, 1 dessertspoon. Sugar, 2 dessertspoons. Whipped cream. Egg, 1. Pastry. Line a small pie plate with pastry and bake. Heat the milk, blend the cornstarch and sugar in the beaten egg and add to the milk. Cook until thick, then stir in the chocolate previously melted, pour into crust and let cool. Just before serving cover with whipped cream. ORANGE PIE. Orange, 1. Flour, 2 tablespoons. Sugar, 1 cup. Milk, 1 large cup. Eggs, 3. Pastry. Extract the juice of the orange, which should be a large one, and grate the rind. To this add the sugar, the beaten yolks of the eggs, the flour blended with a little of the cold milk and lastly the rest of the milk. Bake in one crust. Frost with a meringue made of the egg whites, sugar and orange flavoring, and return to the oven to brown. CRANBERRY PIE Cranberries, 2 cups. Water, y2 cup. Sugar, 1 cup. Stew all together for 10 minutes and bake in 2 rich crusts in rather a quick oven. PRUNE PIE. Prunes, % pound. Lemon juice, 1 tablespoon. Sugar, 1/2 small cup. Butter, 1% teaspoons. Flour, 1 tablespoon. Wash prunes and soak in cold water to cover over nisrht, cook in same water till soft, remove stones and cut prunes in quarters. Mix with sugar, lemon juice and liquor in which prunes were cooked, which should be reduced to iy2 tablespoons. Line pie plate with crust, cover with prune mixture, dot over with butter and dredge with flour. Put on upper crust and bake in moderate oven. MOCK CHERRY PIE. Cranberries, 1 cup. Water, 1 cup. Raisins, y2 CUP- Flour, 1 tablespoon. Sugar, 1 cup. Vanilla, 1 teaspoon. Cook altogether for a few minutes, then add vanilla and bake with 2 crusts. Mrs. S. K., of the W. R. C., Roxbury. MIRROR PIE. Fill a baked shell with wine jelly made with gelatine. Let harden. Serve with whipped cream. May be made in tarts, also.