The Relief Societ Cookbook

1 c. seeded raisins 1V2 tsp. syrup 1/2 c. sugar 1/4 tsp. salt 2 Tbsp. flour 1/2 tsp. lemon or vanilla Chop cranberries, add dry ingredients to fruit mix well. Puncture both top and bottom crusts to permit steam to escape. Bake in moderate oven 45 minutes. — Mrs. D. O. Wilcox. PIES 47 SOUR CREAM PIE 1 c. sour cream 1 c. chopped raisins 1 egg 1 Tbsp. flour 1 c. sugar 1 tsp. vanilla Mix the sugar and flour, egg and cream, then raisins and vanilla. Pour into pie crust. Cover with top crust. Bake in quick oven long enough to set under crust. Then lessen heat and bake slowly until custard is done. If the top crust is omitted, top with whipped cream. — Mrs. Bessy Beal LEMON PIE Juice of 1 lemon 1 c. sugar 1 c. water Pinch of salt 2 eggs (save whites for meringue for top of pie) 2 heaping Tbsp. of flour mix to paste for thickening Mix lemon juice, sugar and water and egg yolks together and beat until almost boiling point, remove from stove and stir in thickening, return to fire and cook until thick, stirring constantly. This may be cooked in double boiler. Make rich pie crust, line deep pie plate and bake. Fill with cooked filling and top with meringue, made from the whites of eggs, beaten stiff with wire whipper and two Tbsp. sugar folded in. Brown delicately. — Mrs. C. L. Miller. MEATLESS MINCE MEAT 2 qts. apples, chopped 4 qts. green tomatoes, ground fine 2 lbs. brown sugar 1 lb. seeded raisins 1/2 lb. citron chopped 1 1/2 c. suet, chopped fine 1 tsp. salt 1/2 c. strong cider vinegar 1 1/2 c. dark molasses 1 tsp. cinnamon 1 tsp. cloves 1 tsp. grated nutmeg. Chop tomatoes fine and drain off all juice, cover with cold water and let come to boil and scald for 30 minutes, then drain well, add all the ingredients except the spices. Stir well together and cook until thick, when cool add spices stir thoroughly and place in a stone jar. This quantity will make six large pies. — Myrtle Morris. PIE CRUST 1 2/3 c. flour V2 tsp. salt 1 1/2 tsp. B. P. 6 rounding Tbsp. shortening- Mix with cold water. —Mrs. Daniel Ricks. CREAM PIE Foundation good for 20 pies Five qt. sugar 2 T. salt 2 c. corn starch 12 egg yolks 6 c. flour l/2 lb. butter 8 qts. water For lemon pie — Use 12 lemons. Mix sugar, corn starch and flour thoroughly. Stir into the boiling water. Cook l/2 hr. in double boiler, then add lemon juice. Cook five minutes and add egg yolks and butter. Cook until butter is melted. Fill baked shells. Use meringue made of egg whites. 1 Tbsp. powdered sugar to egg white or one half cup cream whipped for each pie. Pineapple Pie — Use 4 large cans grated pineapple. Drain and add water enough to make 9 qts. liquid. 6 tbsp. lemon juice. Use above ingredients and mix with pineapple. Except water and proceed as for the lemon pies. For Banana Pie — Use milk instead of water. Makes 27 pies. Chocolate Pie — Proceed as above omitting the corn starch. Use IV4 c. cocoa, or 1 tbsp. for each pie. — Mrs. H. M. Warner. MINCE MEAT 5 lb. beef, 1 lb. suet 4 lb. raisins 2 lbs. dried apples 1 lb. citron peel 1/2 bu. green apples 1 lb. lemon peel 4 lbs. currants 1 pint vinegar 2 qts. cider 4 lbs. sugar Add lemon extract, cinnamon, cloves, nutmeg, and allspice to suit taste. — Mrs. Lorenzo Jensen. C. A. COTTLE GARAGE OLDSMOBILE SALES & SERVICE