with the apples, fill up with cold water and bake half an hour; fill up again with cold water and bake till apples are tender * rub all through colander, sweeten to taste with brown sugar, add cup seeded raisins, teaspoon ground cinnamon and bake between two crusts. When malung dried-apple-pie✪ Dried Apple Pies if any bits of cold meat are at hand, chop them as for mince-meat adding about twice as much of the prepared apples as meat, a little vinegar or boiled cider, sea- soning and spices to taste and a few raisins. These Cottage Pies are very quickly made and much resemble Mince-pies. For jTetrn- oversy make a good biscuit dough, roll thin about size of pie-pan, put on it a tablespoon nice dried apple sauce, or any other kind, turn the crust over, cut with the edge of saucer to shape it nicely, and fry in hot fat or drippings, like doughnuts. OrmaKeof Quaker Paste, about the size oi saucer, fill as liked, fold and bake in oven. Grated' Apple-pie. — Grate two tart apples and add cup su^, two eggs, teaspoon cinnamon ; beat well and stir in cup sweet milk ; bake quickly in one crust. The whites of egg mav be reserved for meringue. Or to enough grated apple for a pie add juice of half a lemon, yolks of two eggs, well beaten, half cup sugar✪ Grated Apple Pie, good-sized piece of butter, melted, and teaspoon rose-water, Bake and cover with a meringue. The apples may be chopped if preferred. Sioeet- Apple-pie is made same, using half as much sugar ; or the eggs, lemon juice and rose-water may be omitted and nutmeg grated over the top. Some always add a little milk. Halved-Apple-pie, — Pare and cut in halves large tart apples, bellflowers are best, remove cores and place in rich crust, cut side up. Allow cup sugar and tablespoon butter✪ Halved Apple Pie to each pie, strewing sugar over, and also the butter cut in bits. Bake in one crust until apples are done and serve with cream. Rich and delicious. Lemon Apple-pie. — One cup chopped apples, grated rind and chopped pulp of one lemon, cup sugar and a well-teaten egg✪ Lemon Apple Pie. Bake in two crusts, or one and cover with a meringue. Apple-Ctistard-pie. — Beat yolks of six eggs with cup sugar; add three cups cold stewed and pulped apples with a quart milk, or pint each cream and milk^ season with grated orange peel, o: as liked, beat in whipped whites of eggs last and bake in one crust. Makes two or three pies. Or in either recipe reserve some of the whites of eggs for meringue. Baked in pudding dish, this makes a delicious Apple-Custard Pudding ^ and the dish may be lined with pastrv, bread- crumbs, or slices of bread dipped in sweet milk or a custard ; or put the crumbs and apple mixture in dish in alternate layers. For an Apple-butter pie, beat well together four eggs, cup each apple-butter and sugar, and level tablespoon allspice ; add quart sweet milk and pinch of salt✪ Apple Butter Pie and bake in one crust ; makes three pies. Banana-pie, — Slice three or four bananas and enough apples to fill the pie, sprinkle sugar over and cover, spreading a little Dut- ter✪ Banana Pie over top crust and sifting sugar over. Bate about twenty min* J PA8TBY. 485 utes. Or peel three or four bananas, slice each in two or three pieces lengthwise and place in the pie two layers deep, cover mod- erately with sugar, drop a blade of mace broken in pieces and bits of fresh butter over the slices, pour in four tablespoons lemon juice, and bake in one crust in moaerate oven twenty minutes.

AI-modernized reading of the original text

with the apples, fill up with cold water and bake half an hour; fill up again with cold water and bake till apples are tender * rub all through colander, sweeten to taste with brown sugar, add cup seeded raisins, teaspoon ground cinnamon and bake between two crusts. When making dried-apple-pies if any bits of cold meat are at hand, chop them as for mince-meat adding about twice as much of the prepared apples as meat, a little vinegar or boiled cider, seasoning and spices to taste and a few raisins. These Cottage Pies are very quickly made and much resemble Mince-pies. For Turnovers make a good biscuit dough, roll thin about size of pie-pan, put on it a tablespoon nice dried apple sauce, or any other kind, turn the crust over, cut with the edge of saucer to shape it nicely, and fry in hot fat or drippings, like doughnuts. Or make of Quaker Paste, about the size oi saucer, fill as liked, fold and bake in oven. Grated Apple-pie. — Grate two tart apples and add cup sugar, two eggs, teaspoon cinnamon ; beat well and stir in cup sweet milk ; bake quickly in one crust. The whites of egg mav be reserved for meringue. Or to enough grated apple for a pie add juice of half a lemon, yolks of two eggs, well beaten, half cup sugar, good-sized piece of butter, melted, and teaspoon rose-water, Bake and cover with a meringue. The apples may be chopped if preferred. Sweet Apple-pie is made same, using half as much sugar ; or the eggs, lemon juice and rose-water may be omitted and nutmeg grated over the top. Some always add a little milk. Halved-Apple-pie, — Pare and cut in halves large tart apples, bellflowers are best, remove cores and place in rich crust, cut side up. Allow cup sugar and tablespoon butter to each pie, strewing sugar over, and also the butter cut in bits. Bake in one crust until apples are done and serve with cream. Rich and delicious. Lemon Apple-pie. — One cup chopped apples, grated rind and chopped pulp of one lemon, cup sugar and a well-beaten egg. Bake in two crusts, or one and cover with a meringue. Apple-Custard-pie. — Beat yolks of six eggs with cup sugar; add three cups cold stewed and pulped apples with a quart milk, or pint each cream and milk, season with grated orange peel, or as liked, beat in whipped whites of eggs last and bake in one crust. Makes two or three pies. Or in either recipe reserve some of the whites of eggs for meringue. Baked in pudding dish, this makes a delicious Apple-Custard Pudding, and the dish may be lined with pastrv, breadcrumbs, or slices of bread dipped in sweet milk or a custard ; or put the crumbs and apple mixture in dish in alternate layers. For an Apple-butter pie, beat well together four eggs, cup each apple-butter and sugar, and level tablespoon allspice ; add quart sweet milk and pinch of salt and bake in one crust ; makes three pies. Banana-pie, — Slice three or four bananas and enough apples to fill the pie, sprinkle sugar over and cover, spreading a little Dutter over top crust and sifting sugar over. Bake about twenty minutes. J PA8TBY. 485 utes. Or peel three or four bananas, slice each in two or three pieces lengthwise and place in the pie two layers deep, cover moderately with sugar, drop a blade of mace broken in pieces and bits of fresh butter over the slices, pour in four tablespoons lemon juice, and bake in one crust in moaerate oven twenty minutes.

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