Three half-pints currants, measured after being stripped from the stalks, one half-pint raspberries, three heaping tablespoonfuls crushed sugar; turn a small cup upside down in a deep pie dish, fill the dish with the mixture of currants, raspberries and sugar, cover with puff paste, bake from half to three-quarters of an hour. To be eaten cold, with white sugar sifted over it No. 76 — CUBBANT PIE. Line a pie-dish with paste ; in it put a layer of currants and a layer of coffee- sugar alternately until full; dredge an even tablespoonful of flour✪ Currant Pie over the top, cover with paste, and bake. All pies of this sort should have a slit cut in the center, and should be well pressed down around the 90 SIX LITTLE OOOK8. When the filling for the lemon pie was ready, Mrs. King showed the girls how to use the crust. The amount already made was cut in two and one part rolled out thin; the pie-dish was covered evenly with this. Then another plate of the same size was laid, face downward, on a thicker layer of paste rolled out on the pie-board, and the shape exactly cut out in paste. This made a cir- cular sheet of paste, from which Grace cut out with a sharp knife a piece from the inside as large as the deep portion of the pie-dish, thus leaving a ring of paste just the size of the margin. That already on the plate was then wet, and the other piece laid on it, to make a deeper well into which to pour the lemon custard. Then it was ready for the oven. The English tart came next, and was simply covered with a layer of pastry, on which, by her aunt's directions, Grace made some little ornamental quirligigs with strips of paste, and a wavy criss-cross border of the same, al- ways wetting the part on which an additional layer of paste was to rest, in order to cement them firmly together. Some puff-paste still remained, which was disposed of by Edith in the following manner. Being rolled to half an inch in thickness, a number of AUNT JANE'S COOKING CLASS. 91 round cakes of the size of the top of a tumbler were cut out. From half of these, smaller circles were cut from the inside with the top of a canister, and the ring thus formed was laid on the other, the under surface being first wetted. These when baked made little hollow puffs, which were filled with jam or jelly and presented quite an elegant appearance. The remains of the plain pie-crust, after two currant pies had been made from it, was rolled out into short- cakes, with as much flour as they could be ma3e to ab- sorb, and made a welcome addition to the tea-table. A high authority says that pastry, with the exception of mince-pies, should always be eaten the day it is baked; but as this is not convenient to most house-keep- ers, the expedient of slightly heating the paste just be- fore serving is often practised with good effect. 92 SIX LITTLE OOOK8. SEVENTH DAY. Not long after the last lesson in cookery, Mrs. Yernon was taken ill, and was for some time afterward very fee- ble, requiring to be nourished with special dishes, which Grace and Mabel took great satisfaction in preparing for her, under their aunt's direction. The first time that they tried their hands at any of this "love-cooking," as Mabel called it, Aunt Jane gave them a host of recipes which they afterward made use of as occasion arose.

AI-modernized reading of the original text

Three half-pints currants, measured after being stripped from the stalks, one half-pint raspberries, three heaping tablespoonfuls crushed sugar; turn a small cup upside down in a deep pie dish, fill the dish with the mixture of currants, raspberries and sugar, cover with puff paste, bake from half to three-quarters of an hour. To be eaten cold, with white sugar sifted over it No. 76 — CUBBANT PIE. Line a pie-dish with paste ; in it put a layer of currants and a layer of coffee- sugar alternately until full; dredge an even tablespoonful of flour over the top, cover with paste, and bake. All pies of this sort should have a slit cut in the center, and should be well pressed down around the When the filling for the lemon pie was ready, Mrs. King showed the girls how to use the crust. The amount already made was cut in two and one part rolled out thin; the pie-dish was covered evenly with this. Then another plate of the same size was laid, face downward, on a thicker layer of paste rolled out on the pie-board, and the shape exactly cut out in paste. This made a circular sheet of paste, from which Grace cut out with a sharp knife a piece from the inside as large as the deep portion of the pie-dish, thus leaving a ring of paste just the size of the margin. That already on the plate was then wet, and the other piece laid on it, to make a deeper well into which to pour the lemon custard. Then it was ready for the oven. The English tart came next, and was simply covered with a layer of pastry, on which, by her aunt's directions, Grace made some little ornamental quirligigs with strips of paste, and a wavy criss-cross border of the same, always wetting the part on which an additional layer of paste was to rest, in order to cement them firmly together. Some puff-paste still remained, which was disposed of by Edith in the following manner. Being rolled to half an inch in thickness, a number of round cakes of the size of the top of a tumbler were cut out. From half of these, smaller circles were cut from the inside with the top of a canister, and the ring thus formed was laid on the other, the under surface being first wetted. These when baked made little hollow puffs, which were filled with jam or jelly and presented quite an elegant appearance. The remains of the plain pie-crust, after two currant pies had been made from it, was rolled out into shortcakes, with as much flour as they could be ma3e to absorb, and made a welcome addition to the tea-table. A high authority says that pastry, with the exception of mince-pies, should always be eaten the day it is baked; but as this is not convenient to most house-keepers, the expedient of slightly heating the paste just before serving is often practised with good effect. SEVENTH DAY. Not long after the last lesson in cookery, Mrs. Yernon was taken ill, and was for some time afterward very feeble, requiring to be nourished with special dishes, which Grace and Mabel took great satisfaction in preparing for her, under their aunt's direction. The first time that they tried their hands at any of this "love-cooking," as Mabel called it, Aunt Jane gave them a host of recipes which they afterward made use of as occasion arose.

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Six little cooks