Royal baker and pastry cook

Apple Pot Pie. — 14 apples, peeled, cored, and sliced, 1A pints flour, 1 teaspoon Royal Baking Powder, 1 cup sugar, cup butter, 1 cup milk, large pinch salt. Sift flour with powder and salt, rub in butter cold, add milk, mix into dough as for tea biscuits ; with it line shallow stewpan to within 2 inches of bottom ; pour in 1 A cups water, apples, and sugar; wet edges and cover with rest of dough; put cover on, set it to boil 20 minutes, then place in moderate oven until apples are cooked; then remove from oven, cut top crust in four equal parts; dish apples, lay on them pieces of side crust cut in diamonds, and pieces of top crust on a plate; serve with cream. Apple Pie. — 5 or 6 apples, 1 cup sugar, A cup water, 1 teaspoon extract lemon, paste, No. 4. Peel, quarter, and core apples, put in stewpan with sugar and water; when tender, remove ; when cold, add extract and fill picplate, lined with paste; wet the edges, cover with paste rolled out thin, and wash with milk; bake in steady, moderate oven 20 minutes. Apple Pie, 2. — 3 tart apples, A cup sugar, A lemon rind grated, paste, No. 4. Peel, core, and slice apples very thin; line pie-plate with paste; put in apples, sugar, and little water; wet the edges, cover with paste rolled out very thin; wash with milk; bake in steady, moderate oven 25 minutes — or till apples are cooked. Banbury Tarts. — Chop 1 cup seeded raisins, add A cup cleaned currants, 1 cup sugar, 2 tablespoons cracker dust, 1 beaten egg, juice and grated rind 1 lemon. Roll pie crust, No. 5, very thin, cut in circles. Lay on each a tablespoonful of filling; wet edges of paste; fold each side over the middle to form pointed ovals, dust with granulated sugar, and bake 20 minutes in slow oven. Cranberry Pie. — Paste, No. 4, 3 cups cran¬ berries, stewed with IA cups sugar, and strained. Line pie-plate with paste; put in cranberry jam ; wash the edges, lay 3 narrow bars across; fasten at edge, then 3 more across, forming diamond-shaped spaces. Lay rim of paste, No. 5, or of same; wash with egg wash; bake in quick oven until paste is cooked. Gooseberry Pie. — Paste, No. 5, 3 cups gooseberries, stewed with 1A cups sugar 15 minutes, and strained. Proceed as directed for cranberry pie. Fruit Pies of all Kinds. — Use about 3 cups prepared fruit for each pie. Heap fruit in center. Sprinkle with sugar to sweeten; if juicy, add 1 teaspoon or more of flour with sugar. Use pie crust, No. 4 or 6. Cocoanut Pie. — Proceed as for custard pie, adding 1A cups grated cocoanut, and leaving out 1/2 pint milk. Custard Pie. — 2 eggs, 3 tablespoons sugar, H teaspoon salt, 1A cups milk, a little grated nutmeg. Beat eggs slightly, add sugar, salt, and milk. Line pie-plate with any desired crust, making edge high and thicker than in center. Strain in the mixture slowly, adding few gratings of nutmeg. Bake in quick oven at first till edge of paste is set, then decrease heat. Bake till custard is just set.