The National home cook book

~ ORANG One orange (juice and grated rind), one scant cup sugar, one tablespoon lemon juice, one cup cold water, S 7olk of one egg, two tablespoons cornstarch. Bake bottom erust first, cook other ingredients as for lemon pie, frost to sf pie with white of egg, one. tablespoon sugar. Bake brow PEAR CUSTARD (New)—Line a deep pie tin with goo : paste and bake until done in a quick oven. Nearly fill th A shell with ripe pears, pared and cut in very thin slices; sprinkle powdered sugar between the layers of the slices. ae two eggs (reserve the white of one with one cup of | milk, a pinch of salt, and two tablespoons of sugar; pou | over the pears. Grate a little nutmeg over the top. Bak “until the custard is firm. ‘Whip the “white of egg to sti snow with one tablespoon of powdered sugar, spread ove the pie, set back in oven to brown. Grated cocoanut can b eo over the top before putting in to brown if you wish. ae PECAN—Line a pie pan with crust, and bake. weave Bs 7! iCook cupful of cream, one cupful of sugar, four eggs, savi the whites.of two for meringue; one cupful of chopped pecan meats chopped fine. When the mixture thickens fill the crust and put on the meringue of the two whites of eggs beate ‘tiff, and sweeten. Sprinkle over meringue a few. fine hopped pecan meats. Brown in oven. PIEPLANT—One cup each of sugar and ai setene stew together. While hot, beat in the yolk of one egg. Have | crust baked and put the beaten white of the ese on top pie. Put in oven until a light brown. PINEAPPLE—A pineapple, its weight in Soa hal weight in butter, one cup of cream. Beat the butter t creamy froth, add sugar and yolks of three eggs, beat unt » ery tight. Add the cream and pineapple grated, beat whit the eggs to a froth, bake in one crust, and eat cold. — _ POTATO (English)—F¥or family of four: Boil until tend two pounds beefsteak with onion, then cut in small - piece place in oven, cook 30minutes. Then, three-fourths of an hoi Ub before dinner put in potatoes, cut small as meat, with flour to thicken (not teo much). When potatoes are partly done, — put on deep pie crust, and bake, serve it in pan, pinn penite napkin around. <A little curry makes this ee all better. PRUNHE—Wash one-half pound cheap prunes in 8 Waters; then let soak over night in one pint oe as ‘morning add juice one-half lemon, stew until plu ender. Use pie igh Of es medium size (not too. nd spread: out flat. Cover bottom a “with prunes- with pace left between them, but do not have more than the ne layer. Use from one-half to three-quarters cup sugar (depends upon taste and tartness of prunes), sprinkle with ‘a little flour, fill dish with the juice; juice must be real tart; G if it isn’t add more lemon juice. Wet edge of crust and put. on upper crust, pressing edges together well. oe The pie wants to be as full of juice as possible, withou boiling over in the oven. Bake in quick oven. — _ PUMPKIN—Cut pumpkins in small pieces and pare. Steam! until tender. Mash through colander. Place in kettle and stew carefully until dry. One large cup pumpkin, one tea- — -spoon salt, one teaspoon ginger, one teaspoon cinnamon, 8 : “little nutmeg, two beaten eggs (do not beat to a froth), e. a sugar (brown) to taste, one tablespoon molasses rich milk — to make sufficient quantity for one pie. Rub bottom crust pith white of egg. Do not let the filling boil WHLe baking. * Cie A certain doctor who used to eat frequently at our house told his wife that my pumpkin pies were the best he ever — ate, so I send my recipe for eggless pumpkin pies. Wash the 4 “pumpkin, cut into inch tubes, without paring, cook till soft, = then dry till brown all through. Run this through a colander. . To one cupful pumpkin add 1% cups milk, one-half cup