The National home cook book

3 Will have very little waste and save lots of time in making up dough each time. Keeps indefinitely. . _ plenty of water. Sweeten, add thickening made of one ' tablespoon flour, one-third cup of water, stirred smooth. Stir constantly to keep from getting lumpy. This will make - three pies. It not only makes them go farther, but takes "away. that strong taste. They are also nice for the table prepared in this way. Je MINCE PIES—When apples are scarce or cannot be obtained, use dried apples; cannot tell the difference. — -JUICY PIES—First stew the fruit,” ‘ * Put into crust and bake. Pies made this way do not soak fruit pies, sprinkle bottom crust freely with flour before put- — ting in fruit. To prevent pies from sticking, flour piepans ; ALWAYS PUT SUGAR used in a pie in the center of the fruit. IN MAKING PIECRUST, if about one-half teaspoonful of salt is added, it improves the crust. PIE SCRAPS—To use scraps of pastry left from making ~ over these a little light brown sugar, fold over and roll © TO HAVE EVER-READY pie dough crumbs, take from ‘der to a quart; salt and shortening enough that, when press- ~ RAISINS FOR PIES—Stew one pound raisins, using "WHEN MAKING FRUIT PIES that require flour, sift part of the flour on bottom crust, place the fruit next and the’ - remainder of flour needed on fruit with sugar on top of all. - It seems to jell up nicer. ; Puddings AP pie), sprinkle with half cup sugar and some cinnamon. Take “1% cups sour milk, teaspoon baking soda dissoived in little hot water, add flour enough to thicken, then one egg well — tins. Serve with cream and sugar. BANANA—Two cups sugar, one-half cup butter, one cup _ sweet milk, two eggs, three teaspoons baking powder, 3% - eups flour. Bake in a loaf. When cold cut in slices the desired size. Allow one banana for each person, crush and sweeten, spread on slices of cake and serve with sweetened | whipped cream. BERRY—One pint pastry flour, one-fourth teaspoon salt, “together and work in one tablespoon of butter. Then add — - one pint of any berries that have been carefully looked over. PLE—Pare-three or four apples, slice thin (like for | beaten, add apples, bake 20 minutes. Will make for two pie : Ne one tablespoon sugar, two teaspoons of baking powder. Sift _ Break into a cup one egg, beat until light and fill the cup - ~ with water and stir into the dry ingredients, making a - gmooth batter. Bake on well-buttered tins and serve with powdered sugar or sugar and cream. BLACKBERRY (Steamed)—Sift one cupful of flour into ene a basin, add one saltspoonful of salt, one teaspoonful of © baking powder; then gradually add two well beaten eggs. ~ and one pint of milk., Stir in one pint of blackberries which — have been thoroughly dredged with flour. Pour at once into a greased mold, cover with a greased paper, and steam steadily for two hours. Serve with hard sauce. BREAD—One pint bread crumbs, one quart of sweet milk, © 4 a little more than a level tablespoonful of butter; the. yolks “of three eggs, the juice of one lemon, one cup of sugar; beat — all together and bake 25 minutes. The whites of three eggs — and a little lemon juice, one-half. cup of sugar,-spread the © : top of pudding with jelly after it is baked, then spread on | the meringue and brown a bread and butter. Place in baking dish, pour over a custard — made as follows: one quart milk, two eggs, one-half cup’, sugar and nutmeg. Bake in oven until brown. Serve hot. . BROWN BETTY—Grease a pudding dish, put into this a ; crude, with Sugar, sprinkle over with small bits of bate BREAD AND BUTTER CUSTARD—Take three slices» & layer of nice cooking apples sliced, then a layer of bread d Taye or without cream.