Make a dough of flour, shortening, and salt, add sufficient water to form dough. Roll thin on a floured board and cut in two-inch squares. Pare and core apples and cut into small pieces. Place apples in a kettle and sprinkle liberally with sugar and cinnamon. Alternate layers of dough and apples. Place butter on top, fill kettle half full of water, cover, and cook until apples are done. Serve with fresh milk or cream. Carrot Pudding 2 tablespoons butter 1 cup sugar 2 eggs 1V& cups grated raw carrots ^4 teaspoon ground cloves */2 teaspoon cinnamon ✪ Pumpkin Pie ^4 teaspoon nutmeg % teaspoon salt 1 cup flour, sifted grated rind of 1 orange grated rind of 1 lemon 1 teaspoon soda 1 cup grated raw potatoes 5/4 pound thinly sliced citron Cream the butter and sugar; add eggs and beat well. Add carrots, spices and salt, sifted flour, orange and lemon rinds to the mixture. Add the soda to the grated raw potatoes and stir until it is dissolved; add potatoes to carrot and flour mixture. Add cit- ron, mixing it well through V the batter. Butter a mold J and place a sheet of greased paper on the bottom; pour in the pudding. Cover the mold and place it in a pot of boiling water to steam for 2 hours. The pudding may be served with cream or your fa- vorite sauce. Raisin Pie 1 cup seeded raisins, washed 2 cups water 1% cups sugar 4 tablespoons flour 1 egg, well beaten juice of a lemon 2 teaspoons grated lemon rind 1 pinch of salt✪ Raisin Pie Soak raisins 3 hours. Mix sugar, flour and egg, then add seasoning, raisins and liquid. Cook over hot water for 15 minutes, stirring occasionally. When the mixture is cool, emp- ty into pie dough lined pie plate. Cover pie with narrow strips of dough criss-crossed, bake in a hot oven (450° F.) for 20 minutes and in a moderate oven (350° F.) for 10 minutes. Butterscotch Pie 1 cup brown sugar 2 tablespoons butter 2 generous teaspoons flour 1 egg yolk 1 cup milk 1 egg white beaten well✪ Butterscotch Pie Boil the sugar and butter together until soft. Beat the egg yolk well and add it to the flour, then adding the milk. Beat this until very smooth. Mix this well into the sugar and butter, and cook until it thickens. Lemon or vanilla can be used for flavoring. Pour this into a pie pan lined with the baked pie crust. To the beaten egg white add 1 tablespoon sugar, spread over top of pie and brown in oven. Nannie's Pineapple Custard Pie % cup sugar 1 cup grated pineapple, from which juice has been strained 1 cup milk 2 tablespoons corn starch 3 eggs✪ Nannie's Pineapple Custard Pie Mix the corn starch, sugar and milk to- gether and put in double boiler. Separate the eggs and place the yolks in with the sugar and milk. Cook until thick. Remove from over the hot water and add the pine- apple and the beaten egg whites. Put in baked pie shell and when cool cover 'with unsweetened whipped cream. Ambrosia 6 oranges V/2 cups sugar 1% cups freshly grated cocoanut sherry wine Peel and divide oranges into sections, ar- range pieces on bottom of glass dish and sprinkle generously with sugar and cocoanut, repeat until ingredients are used. Pour over about a wineglass sherry wine. Chill in ice box. THE SOUTHERN COOK BOOK 39 Plum Pudding (Christmas "Ain't" Christmas Without Plum Puddin') 1 cup suet, chopped fine 1 cup cooking molasses 1 cup seedless raisins 1 cup chopped dates 1 cup chopped apples ✪ Plum Pudding

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Make a dough of flour, shortening, and salt, add sufficient water to form dough. Roll thin on a floured board and cut in two-inch squares. Pare and core apples and cut into small pieces. Place apples in a kettle and sprinkle liberally with sugar and cinnamon. Alternate layers of dough and apples. Place butter on top, fill kettle half full of water, cover, and cook until apples are done. Serve with fresh milk or cream. Carrot Pudding 2 tablespoons butter 1 cup sugar 2 eggs 1V& cups grated raw carrots ^4 teaspoon ground cloves */2 teaspoon cinnamon ^4 teaspoon nutmeg % teaspoon salt 1 cup flour, sifted grated rind of 1 orange grated rind of 1 lemon 1 teaspoon soda 1 cup grated raw potatoes 5/4 pound thinly sliced citron Cream the butter and sugar; add eggs and beat well. Add carrots, spices and salt, sifted flour, orange and lemon rinds to the mixture. Add the soda to the grated raw potatoes and stir until it is dissolved; add potatoes to carrot and flour mixture. Add cit- ron, mixing it well through V the batter. Butter a mold J and place a sheet of greased paper on the bottom; pour in the pudding. Cover the mold and place it in a pot of boiling water to steam for 2 hours. The pudding may be served with cream or your fa- vorite sauce. Raisin Pie 1 cup seeded raisins, washed 2 cups water 1% cups sugar 4 tablespoons flour 1 egg, well beaten juice of a lemon 2 teaspoons grated lemon rind 1 pinch of salt Soak raisins 3 hours. Mix sugar, flour and egg, then add seasoning, raisins and liquid. Cook over hot water for 15 minutes, stirring occasionally. When the mixture is cool, emp- ty into pie dough lined pie plate. Cover pie with narrow strips of dough criss-crossed, bake in a hot oven (450° F.) for 20 minutes and in a moderate oven (350° F.) for 10 minutes. Butterscotch Pie 1 cup brown sugar 2 tablespoons butter 2 generous teaspoons flour 1 egg yolk 1 cup milk 1 egg white beaten well Boil the sugar and butter together until soft. Beat the egg yolk well and add it to the flour, then adding the milk. Beat this until very smooth. Mix this well into the sugar and butter, and cook until it thickens. Lemon or vanilla can be used for flavoring. Pour this into a pie pan lined with the baked pie crust. To the beaten egg white add 1 tablespoon sugar, spread over top of pie and brown in oven. Nannie's Pineapple Custard Pie % cup sugar 1 cup grated pineapple, from which juice has been strained 1 cup milk 2 tablespoons corn starch 3 eggs Mix the corn starch, sugar and milk to- gether and put in double boiler. Separate the eggs and place the yolks in with the sugar and milk. Cook until thick. Remove from over the hot water and add the pine- apple and the beaten egg whites. Put in baked pie shell and when cool cover 'with unsweetened whipped cream. Ambrosia 6 oranges V/2 cups sugar 1% cups freshly grated cocoanut sherry wine Peel and divide oranges into sections, ar- range pieces on bottom of glass dish and sprinkle generously with sugar and cocoanut, repeat until ingredients are used. Pour over about a wineglass sherry wine. Chill in ice box. THE SOUTHERN COOK BOOK 39 Plum Pudding (Christmas "Ain't" Christmas Without Plum Puddin') 1 cup suet, chopped fine 1 cup cooking molasses 1 cup seedless raisins 1 cup chopped dates 1 cup chopped apples

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