The Rural cook book

Raspberry Cream Tart. — Line a pie plate with good paste, and fill with red raspberries, sweetened with powdered sugar. Cover with paste, but do not pinch it down at the edges. When it is done, lift the top crust, which is thicker than usual, and pour upon the fruit a cream made as follows: One small cup of rich milk, heated to boiling point; whites of two eggs beaten light and stirred into the boiling milk; one tablespoonful of white sugar; one-half teaspoonful of cornstarch wetted with cold milk. Boil three minutes, (hen let the cream get perfectly cold. Remove the top crust, pour the cream over the fruit, replace the crust, and set the pie away to cool. This recipe is given by Marion Harland; our home recipe for fruit cream pic calls for a simple custard, using both white and yolk of one egg, which is poured over the fruit as above. Strawberry cream pie is made in the same way. Rhubarb Pie.— Cut in rather coarse pieces enough rhubarb to fill a large cup. Beat one egg thoroughly, adding a good pinch of salt, add the rhubarb, one cup of sugar and two soda crackers rolled fine. Mix thoroughly, then turn into a pie tin lined with pastry. Put a few bits of butter over it here and there, add a grating of nutmeg, and bake u a tart pie, bands of pastry laid over the top before baking. The quantity niakes one pie — a small deep one, or a thin large one. Rhubarb Cream Pie. — One cupful of rhubarb choired fine or grated, one cupful of sugar, a pinch of salt, a grating of nutmeg'or lemon peel, (loisten a tablespoonful of cornstarch with a tablespoonful of cold water; then fill the cup up with boiling water, stirring until dear. Beat the yolks of three eggs until light, and add them with the cornstarch to the other materials. Line a pie plate with good light paste, fill with the mixture and bake in a moderately hot oven until custard is set. When done and cooled, cover with a meringue made with the whites of the eggs and half a cupful of confectioner's sugar. Brown delicately in the oven. Fresh Strawberry Pie.— Bake an empty bottom crust, making it extra nice ; prick holes all over the bottom and sides, to prevent its getting out of shape. As soon as baked sprinkle (he inside with sugar and fill with ripe berries; also well dredge with sugar.- Cover with sweetened whipped cream and then cover all with a meringue of the frothed whites of two eggs mixed with two tablespoonfuls of sugar and a dash of lemon juice. Invert a plate in the oven and place the pie plate on top of it and brown. If the work is very carefully done the berries will not be even heated, and the result will be delicious. The pie should be thoroughly chilled before serving. Strawberry Pie No. 2. — Line a pie tin with rich crust shortened with butter, no baking powder being used. Let it cool, then fill with fresh strawberries, hulled and washed, and mixed With sugar. Cover with whipped cream and serve. Strawberry Pie No. 3.—Line a pie plate with good short crust, fill with ripe whole "berries, liberally sugared, and then cover with a lattice formed of criss-cross strips of crust. By the time the crust is browned the berries are cooked in their own rich juice, and the pie is much nicer than with an ordinary double crust.