The Rural cook book

% Marlborough Pie.— Line a pie plate with very thin puff paste. Take half cup of mixed orange, lemon and citron peel. Strew these in the bottotn of the dish. Beat the yolks of four eggs with a cup of butter and scant cup of sugar. Heat in a double boiler until melted; then flavor with orange juice and little grated peel. Pour into the dish and bake threequarters of an hour. Milk Pie. — Line a pan eight inches in diameter with good paste, put dots of butter over the bottom until you have used about the size of a walnut, dredge over alternately flour to the amount of one-fourth measuring cup and sugar to the amount of one-half cup, then sprinkle evenly over the top one level dessertspoon of cinnamon and pour in carefully, so as not to disturb the cinnamon, three-fourths cup milk and bake until crust is brown. Maryland Mincemeat. — Two pounds of lean beef ; cook, let get cold, and pass through meat grinder ; mix thoroughly with one pint of finelyminced suet, two quarts of chopped, high-flavored apples, one pint of stoned raisins, a scant pint of sugar, one-half pint of currants, one-third pound of citron shaved in fine shreds, a cupful of molasses (which is omitted if preferred, sugar taking its place), one tablespoonful each of ground mace and allspice, two tablespoonfuls of cinnamon, one-half tablespoonful of cloves, two grated nutmegs, one and a half tablespoonfiil of salt, juice and rind of one and a half lemon, same of "sour orange, one-half cupful each of candied lemon and orange peel. Moisten with unfermented grape juice, sweet cider, peach or plum syrup. The syrup from sweet pickles is a great improvement. Pack solid in airtight jars. Green Tomato Mincemeat. Chop tine four quarts of green tomatoes, drain off all juice, cover with cold water, let come lo a boil and scald for 30 minutes, then drain well. Add two pounds of brown sugar, one pound of seeded raisins, one- half pound of chopped citron, one large half cupful of finely-chopped suet, one tablespoonful of salt and one-half cupful of strong cider vinegar. Stir well together and cook till thick. When cold add one teaspoontui -each of ground cinnamon and cloves and one teaspoonful of grated nutmeg. Stir thoroughly and keep (while it lasts) in a stone jar. Mock Mince Pie with Cranberries. — One cupful bread crumbs, one cupful raisins, one cupful sugar, one cupful cranberries cut in halves, one level saltspoonful each of cinnamon, cloves, allspice and nutmeg, one cupful hot water, one-half cup vinegar and butter size of a large English walnut. Turn into a pie tin lined with flaky paste, place the top crust and bake in a brisk oven. Mock Pumpkin Pie. — Grate sweet apples, add milk, sugar, ginger and cinnamon, and one egg for each pie. Make the filling of the same consistency as pumpkin, and bake just like it. Peach Turnovers. — One pint of dried peaches stewed and sweetened with two tablespoonfuls of brown sugar; flavor with nutmeg to taste. Make a stiff crust, not as short as for other pies. Roll out pieces the size of a saucer. Cover one-half of the crust one-half inch deep with the steweil fruit. Fold over, pinch the edges together and prick with a silver fork. Fry like doughnuts, preferably in cooking oil; powder with sugar and serve with maple syrup. Pear PiifTs.— Feel good pears, cut out the blossom end, but leave the stem; simmer the pears until tender in a weak syrup flavored with lemon, then drain, and allow them to cooL Make a good, rich pie crust, roll out thin, cut into triangular pieces, and cover each pear, pinchiog the crust neatly together, but leaving the stem protruding. Bake in a quick oven to a pale brown, and serve hot or cold.