Principles of cooking

third cup of sugar over the apples, and nutmeg or cinnamon to taste. Roll out the upper crust, and cut small gashes in it so as to allow the steam to escape. Press the two crusts together with a fork or pastry jagger. Place the pie in a hot oven for five or ten minutes so that the crust will set, then reduce the heat and bake in a moderate oven thirty-five to forty minutes. The baking is done in a moderate oven so that the heat will reach the apples. Lemon Pie. — Line a plate with crust and have it extend one half inch above the edge so as to hold the filling in place. Pierce the bottom of the crust with a fork, place the crust in the oven, and bake until slightly brown. Piercing the crust with a fork prevents it from warping in the oven. Filling. — Mix three tablespoons of cornstarch and one cup of sugar. Add one cup of boiling water; mix well and boil five minutes, stirring constantly. Remove from the fire; add one tablespoon of butter, the juice of one lemon, and yolks of two eggs beaten and blended with a tablespoon of the cooked cornstarch mixture. Place the filling in the crust, return to the oven, and bake until the filling boils or bubbles. Beat the whites of two eggs stiff and dry; add four tablespoons of sugar and a few drops of lemon juice. Spread over the pie and bake until the egg is slightly brown. | | Pumpkin Pie. — Line a plate with crust and have it extend one half inch above the edge of the plate. Mix one cup of pumpkin, one and one fourth cups of milk, one third cup of sugar, two tablespoons of molasses, two wellbeaten eggs, one fourth teaspoon of ginger, one fourth teaspoon of cinnamon. Fill the crust with the filling, and bake thirty-five to forty minutes, or until the filling is ~ firm, like custard. Rhubarb Pie. — Mix one cup of sugar, two and one fourth tablespoons of flour, and one well-beaten egg. Add two cups of rhubarb cut in small pieces, and mix well. Bake with two crusts as for apple pie. COOKIES Sugar Cookies. — Cream one half cup of shortening, add one cup of sugar gradually, then add two eggs well beaten, and one half cup of sour milk; add three cups of flour, one fourth teaspoon of soda, one half teaspoon of salt, one fourth teaspoon of nutmeg, sifted together, and one half teaspoon of vanilla. Roll out one fourth inch thick, cut, and bake in a hot oven. Molasses Cookies, Crisp. — Scald one cup of molasses, remove from the fire, and add one half cup of lard, one half cup of sugar, one teaspoon of ginger, one fourth teaspoon of salt. Let the mixture stand until cool, then add one fourth cup of water. Sift one half teaspoon of soda in — about four cups of flour, and add gradually. Roll one eighth inch thick, cut, and bake in a moderate oven. Molasses Cookies, Soft. — Mix one cup of molasses, three fourths cup of shortening, one cup of boiling water. Place the mixture on the stove, and let it come to the boiling point. Cool slightly; add one egg well beaten, four cups of flour, one half teaspoon of soda, four teaspoons of ginger, two teaspoons of cinnamon, one half teaspoon of cloves, sifted together. Mix thoroughly. Drop by tablespoons, one inch apart, on a greased pan. Bake in a hot oven. : Oatmeal Cookies.— Cream one cup of shortening; gradually add one cup of sugar, then add two eggs well beaten, and four tablespoons of sour milk. Sift together two and one half cups of flour, one teaspoon of cinnamon, one half teaspoon of soda, one fourth teaspoon of salt, and add gradually. When thoroughly mixed, add one teaspoon of vanilla, two cups of raw oatmeal, and one cup of currants. Roll out one eighth inch thick, cut in squares, and bake in a hot oven. Chocolate Cookies. — Cream one half cup of shortening, add gradually one cup of sugar, then two ounces of melted