The National home cook book

sugar, one-half teaspoon ginger, one-half teaspoon cinnamon, a one-half teaspoon nutmeg, pinch of cloves, dash of salt. — . Bake slowly till top puffs up. The secret of success lies in a working the pumpkin dry and brown—a little scorching not hurting it any. For something extra nice, spread a little ~ sweetened whipped cream over the pie, just before serving. H: : * * ® a ’ QUINCE—Have two pans lined with crust. For filling: pare. and grate one medium sized quince; add two heaping _ - tablespoons flour, 11%4 cup sugar, yolks three eggs, mix with ; 2 three cups of milk or water; put in pans and bake. Beat , _ whites of eggs stiff, stir in several teaspoonfuls of sugar, — _ spread on pies, put back in oven, bake to a light brown. Bat RAISIN—Remove the seeds from one pound of rais-— - ins. Cover with cold water and let stand over night. Stew in the same water, adding more if needed, until the raisins look clear. When cool add one-half cup sugar, the grated — rind and juice of one small lemon, one-half teaspoon salt or — one tablespoon butter. Bake with two crusts, dredge the — papers lightly with flour before the upper crust is set in = 5 MS SWHET POTATO—Will use up left-over steamed potatoes. - One large or three small ones peeled and pressed through . colander; add one egg, one cup sugar, teaspoon ginger, one- — half teaspoon cinnamon, sufficient milk to fill crust. Better than pumpkin pie. : WASHINGTON—I think this is the genuine original oe Washington pie. The recipe was obtained years ago from — old lady. But whether original or not it certainly is a ~ vy fine dessert, whether with or without cream. Grate three large sour apples and about half the peel of. lemon, one teacup sugar; set on stove and stir until red. Cake: Butter size of egg, threé eggs, one-half cup milk, one cup sugar, one small teaspoon soda, two cream, two heaping cup flour before sifting. Bake in three spread with the prepared apple. Can be served with ed cream, but it is fine without. PIE HELPS. i WHEN MAKING JUICY PIES, wet and pinch the edges a together as usual and then bind "with a strip of white cot-_ _ ton cloth which has been wrung out of cold water. Press — _ it lightly over the edge of crust, letting the lower edge hang ~ ee _ around the side of the tin, and, ‘after the pie is baked, it can — _ be easily removed by taking hold of an end and pulling. — ot TO KEEP PIE FROM RUNNING OVER—Roll lower cru a little larger than pan, wet it thoroughly around edge. Do i not trim until upper crust is in place. Then trim both; after pressing firmly together, prick prick top several times with _ fork to let steam out._ “att * a a ° os 2 Ff as usua ae - TO KEEP JUICY PIES from getting damp or SOsey : the bottom, lay a piece of white paper on the plate and place the pie on the paper. The paper will absorb the dampness. pe ; (oak +d robs rite lightly with cornstarch or flour to the right ‘consistency. Let cool, | and crust remains flaky. v TO PREVENT JUICE from soaking into bottom crust of ‘well instead of greasing PIE CRUST will not be soggy if it is brushed over with the white of an egg before the fruit is put in. fruit, not at the top, as this makes the crust sodden. SAVING PIECRUST—I save all tops of baking powder and coffee boxes, then when making pies I have any pie dough ‘left I use some of them to bake shells in. When done fill with jelly or other filling, and they will never go begging. baking powder is used for each pie, it will take less lard, and be more healthy. pies, roll out thin;*on one-half sprinkle currants thickly, again to press together: cut in squares and bake quickly. Add to two quarts flour, one moderate teaspoon baking pow- _ed in hand, will keep in form. Keep covered. Use two large. handfuls for two crusts.