The National home cook book

i ed’ granite Ee oun); mat quite covering © the BL 5 APPLE CUSTARD—Line ¢ a pie tin with rich cereby all ‘ahi _ sliced apples, sprinkle three-fourths cup sugar and a little. _ cinnamon over them. Then beat one egg in a cup, add a little sugar, fill cup up with milk and beat. Pour this over, apples and bake 380 to 40 minutes, APPLE (Evaporated)—Put desired quantity of apples _ ta ‘water, soak over night. In morning wash, drain and make into pies without cooking, seasoning with cinnamon or -nut-— meg and one cup sugar to a large pie; then bake, - They ote | _ delicious and cannot be told from fresh apples. a APPLE (Dutch)—Pare and quarter tart. apples. pea in crust as closely as possible, put over cinnamon, bits of - butter, a little flour and sugar to sweeten. Lastly pour cup @ of milk or cream over, and bake with only one crust. _ _ APPLE (Green)—Use a rich, short paste. Roll pretty thin. - Cover bottom crust with one tablespoon of flour. Put in the | - green apples sliced quite thin. Sprinkle over them bits of _ butter, two-third cup brown sugar, a little water and..a, sprinkle of flour. Wet sides of crust and cover with upper erust; fasten down well. Bake quite brown in rather slow oven. Hat while fresh. Never use granulated or white sueeky for fruit pies. APPLE (Old Fashioned)—Fill a deep pie dish with thinly. ; sliced pared apples, covered with a substantial crust of rich baking powder biscuit dough, and bake. When browned to. aturn slip a knife around the inner edge, take off the cover, and turn bottom upwards on a plate. Then add a generous — a: supply of sugar, cinnamon, and cloves to the apples, mash > all together and. spread evenly on the inverted crust, Serve» with cold cream, i APPLE SCOTCH—Fix crust same as for euatard: pie and cut apples up fine in the crust; then take one cup of sugar an half a cup of flour, wet the flour with milk, season with bes | - meg and a little butter, add enough milk to half cover apples. f BANANA—One cup sweet milk, three-fourths cup sugar, 3 two tablespoons flour, two eggs (save whites of one egg for frosting). Cook this like thick cream, add one teaspoon | vanilla; after cooking bake the crust and slice two bananas a in the crust and pour the custard over them; beat the egg- — white stiff and add two tablespoons sugar; ‘spread on the pie and. brown in the oven. By adding two tablespoons of grated chocolate to the custard and omitting the bananas” you have a fine chocolate pie recipe. oy ie ~BUTTERMILK—Two cups of puttermilk, two eggs, two- tablespoons flour,-two tablespoons butter; flavor itn, Jemon.¢ ‘Tastes like lemon pies. Saree aiid ~~. CARROT—Three carrots, two eggs, one cup. milk, “one-_ " fourth teaspoon extract of cinnamon, allspice, “grated nut-_ meg; one-half teaspoon ginger. Carrots are to be boiled and 5 mashed, rest of recipe added; put in crust and bake. © CHEESE—One pound dairy cheese, grate or mash it, put 3 n two eggs, four tablespoons sugar, half cup sultana raisins, % wo tablespoons cream, One teaspoon vanilla. Bake. with é “wo crusts. CHERRY—One quart sour cherries, two tablespoons: flou . hree-fourths cup sugar. Stone cherries, add flour and suga stir until flour is mixed well. A sprinkle of flour on und erust, then add fruit. Bake with two sph e If flour. - juice will never run out. CHERRY MOCK—One pint cranberries cut in 4 wines re) half cup raisins, ohe cup sugar,-pinch salt; one tablespoon ~ flour and one tablespoon butter rubbed together; over this. - pour one cup boiling water (stirring it), add one teaspoon . vanilla and cook all for 10 minutes. Bake in upper tin e - crust same as any fruit pie. Ste