NO. 3. CENTENNIAL MARLBORO' PIE. (Martha Washington, 1776.) Mrs. Anna B. Rogers— One cup stewed apples, sifted; one cup cream or rich milk; one cup sugar, one- half teaspoon cinnamon, two eggs beaten stiff; put all together and bake in pie crust, same as for custard pie. When baked pile on top whites of two eggs wfll baaten, with one ta- blespoon sugar; return to oven and brown slightly. NO. 4. CHESS PIE. Mrs. M.E. Kloeckner, 709 Locust street, Pasadena, Cal.— For two pies, five eggs, thref -quarters cupful butter, one cup sugar, flavoring. Bsat the yolks and sugar together till they are a perfect froth. Beat the butter to a creamy froth, also. Quick- ly add them together, flavoring with a little extract of vanilla. Bake in open crust. It will rise very light. As soon as done, have ready the whites beaten to a stiff froth, sweetened with a little sugar, and a few drops of the extract. Spread over the tops of pies and color a delicate brown in an oven not too hot. The secret of the pies not becoming heavy is in cutting and distributing them on the plates while hot; if they are al- lowed to cool without cutting them, they will fall. This is strange, but true. 60 COOKING AND OTHER RECIPES. NO. 5. CHESS PIE. Mrs. J. C. Wells, Cahuenga, Cal.— Take the yolks of two eggs and the white of one; stir into the eggs one cup of sugar, one-half cup of butter and one- half cup of chopped raisins and stir briskly. Make a rich crust and bake in tart pans, using one tablespoon of the above mixture to each crust. Beat the remaining white of the egg into a stiff froth; add sugar and flavor- ing and put on top of pies when partly done, letting them brown lightly. NO. 6. CINNAMON PIE. Mrs. C. C. Nor- ton, 1407 Girard street, Los Angeles, Cal.— (Original.) Sift together seven tabelspoons of sugar, two level tablespoons of flour, four teaspoons of ground cinnamon and a pinch of salt✪ Apple Pie. Stir into this four cupfuls of sweet milk, butter size of egg and two eggs beaten well. (Filling for two pies.) NO. 7. CREAM PIE. Miss C. Hernstein, 2302 Budlong avenue, Los Angeles— Three glasses of milk, three tablespoons of corn- starch, yolks of three eggs, two teaspoons ex- tract of lemon, a pinch of salt✪ Cream Pie. Boil until thick, pour into a baked crust. Whip the whites of eggs with one cup of sugar and spread on top. Brown. NO. 8. CREAM PIE. Mrs. William J. Ma- gee, 122 North Johnston street, Los Angeles.— Whip the yolks of five eggs, with one cup sugar until very light; cream three-quarters cup of butter; add lightly to the yolks and sugar; flavor with one-half teaspoon vanilla, and divide between two under crusts. It will rise as light as a feather. Whip the whites of the five eggs with sugar to taste; spread over the top, brown delicately. This will make two pies.

AI-modernized reading of the original text

NO. 3. CENTENNIAL MARLBORO' PIE. (Martha Washington, 1776.) Mrs. Anna B. Rogers— One cup stewed apples, sifted; one cup cream or rich milk; one cup sugar, onehalf teaspoon cinnamon, two eggs beaten stiff; put all together and bake in pie crust, same as for custard pie. When baked pile on top whites of two eggs well beaten, with one tablespoon sugar; return to oven and brown slightly. NO. 4. CHESS PIE. Mrs. M.E. Kloeckner, 709 Locust street, Pasadena, Cal.— For two pies, five eggs, three-quarters cupful butter, one cup sugar, flavoring. Beat the yolks and sugar together till they are a perfect froth. Beat the butter to a creamy froth, also. Quickly add them together, flavoring with a little extract of vanilla. Bake in open crust. It will rise very light. As soon as done, have ready the whites beaten to a stiff froth, sweetened with a little sugar, and a few drops of the extract. Spread over the tops of pies and color a delicate brown in an oven not too hot. The secret of the pies not becoming heavy is in cutting and distributing them on the plates while hot; if they are allowed to cool without cutting them, they will fall. This is strange, but true. NO. 5. CHESS PIE. Mrs. J. C. Wells, Cahuenga, Cal.— Take the yolks of two eggs and the white of one; stir into the eggs one cup of sugar, one-half cup of butter and onehalf cup of chopped raisins and stir briskly. Make a rich crust and bake in tart pans, using one tablespoon of the above mixture to each crust. Beat the remaining white of the egg into a stiff froth; add sugar and flavoring and put on top of pies when partly done, letting them brown lightly. NO. 6. CINNAMON PIE. Mrs. C. C. Norton, 1407 Girard street, Los Angeles, Cal.— (Original.) Sift together seven tabelspoons of sugar, two level tablespoons of flour, four teaspoons of ground cinnamon and a pinch of salt. Stir into this four cupfuls of sweet milk, butter size of egg and two eggs beaten well. (Filling for two pies.) NO. 7. CREAM PIE. Miss C. Hernstein, 2302 Budlong avenue, Los Angeles— Three glasses of milk, three tablespoons of cornstarch, yolks of three eggs, two teaspoons extract of lemon, a pinch of salt. Boil until thick, pour into a baked crust. Whip the whites of eggs with one cup of sugar and spread on top. Brown. NO. 8. CREAM PIE. Mrs. William J. Magee, 122 North Johnston street, Los Angeles.— Whip the yolks of five eggs, with one cup sugar until very light; cream three-quarters cup of butter; add lightly to the yolks and sugar; flavor with one-half teaspoon vanilla, and divide between two under crusts. It will rise as light as a feather. Whip the whites of the five eggs with sugar to taste; spread over the top, brown delicately. This will make two pies.

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Apple PieCentennial Marlboro' PieChess PieCinnamon PieCream Pie

The Times cook book, no. 2