The New century cook book

Four tablespoons grated chocolate, one pint water, yolks of two eggs beaten, two tablespoons corn starch and six tablespoons sugar. Boil until thick, then add one teaspoon vanilla. Bake a crust, pour in the above custard, and cover the top with a meringue composed of the whites of the eggs whipped and sweetened with powdered sugar. Put back in the oven for a few minutes to brown. Sarah E. Roberts. Apple Custard Pie. Take enough stewed apples for one pie, mix one cup milk, yolks of three eggs well beaten, butter, size of a walnut, melted, a little lemon extract; sweeten to taste. Mix well. Put in two crusts; no tops. Bake. When done, spread on top the beaten whites of the three eggs with four tablespoonfuls of granulated sugar. Put in oven and brown. Mrs. B. F. Head. Delicious Apple Pie. Prepare six or eight apples for cooking. Boil one cup sugar in scant one-half cup of water five minutes. Add one heaping teaspoon butter and one of almond extract. Pour over the fruit, even, bake until tender; set aside to cool. Line a deep pie dish with puff paste, prick with fork and bake; fill with the fruit, cover with meringue made of whites of two eggs, two tablespoons sugar. Brown slightly and serve cold. Mrs. }. E. Stuart. White Custard Pie. Whites of three eggs, beaten very light, one cup sugar, two cups milk; one-half teaspoon vanilla. Use only bottom crust. c. w. c. New Century Cook Book. Orange Pie. One orange, one cup of water, one cup of sugar, four teaspoons of flour, two eggs, use whites for frosting, butter the size of a good size hickory nut, grate rind of orange as for lemon pie. Mrs. J. W. Nicholson. Strawberry Pie. Make enough dough (not too short) f or lower crust only; put in strawberries, peaches or blackberries; sift a little flour through and sweeten to taste; bake until done. Make a meringue with the whites of two eggs and a tablespoon of sugar; pour over fruit when cold. In winter use canned fruit or preserved gooseberries. Orange Short Cake. Peel two large oranges, chop them fine, remove seeds, add one-half peeled lemon, and one cup of sugar; spread between the layers of short-cake while it is hot. It is very nice with the whites of three eggs beaten light and two tablespoons of sugar; spread this over the cake, set in oven a minute to brown. Mrs. H. A. Williams Strawberry Short Cake. Beat thoroughly one egg, one tablespooniul of sugar, and and one tablespoonful of butter; add one cup of sweet milk (or water), two cups of flour, one heaping teaspoonful of bakingpowder. Bake in quick oven; split the cake with hot knife, butter each crust, turning downward; crush strawberries and sweeten to taste. Delicious. Pineapple Pie. Peel and grate a pineapple, add to it a cup of sweet cream, one cup of sugar, and half a cup of butter beaten together, the beaten yolks of five eggs, and lastly the beaten whites. Line pie plates with pastry, fill with the pineapple mixture and have no upper crust. Pie Crust. One small cup of lard, quart of flour, pinch of salt and water to mix. Mrs. Anna Thompson. Peach Cobbler. Take fresh peaches, or canned, fill an oblong dish, two-quart size. If fresh peaches are used they should be pared and stewed New Century Cook Book.