True food values and their low costs

There are some people who are denied the enjoyment of eating pie because the crust is hard to digest. The following use of rice makes an excellent substitute for pie-crust in all lemon and cream pies. Put a quarter cup of rice into one cup of water, with a pinch of salt, and cook until soft. It is best to use a double boiler. Press the boiled rice into the shape of an under crust in the pie pan, and let it stand until it jellies. Make the lemon or cream filling and put it in the rice crust. Cover with the usual meringue, and brown lightly in the oven. If cut when cool, the rice will hold its V'] teaspoons ginger IVi teaspoons cloves Yi teaspoon sail shape and prove a pleasant surprise to a pie-loving family- Serve cold. Ginger Creams 1 cup molasses 1 cup granulated sugar 1/3 cup butter H cup lard 1 cup sour cream 2 egg-yolks Mix together molasses, sugar, cream, egg-yolks, and the shortening, which should melted. Mix the soda and spices with two cupS of flour and beat into mixture. Add balance of flour; cover, and let stand an hour to swell. Thei drop by rounded teaspoonfuls, two inches apart,! onto a buttered sheet. Bake in a moderate oven. A raisin may be placed in the center of each before baking, or they may be iced, when done, with vanilla frosting. 1 pint flour I Vi teaspoon sail I H teaspoon soda 1 1 teaspoon cream tartar < 4 large tablesp' Apple Cake 14 cup butter 1 cup milk 5 sour apples Mix dry ingredients in order given ; rub in t butter; beat the egg and mix it with the i stir this into the dry mixture. The dough should be soft enough to spread a half inch thick on s shallow baking-pan. Core, pare, and cut the apples into eighths ; lay them in rows on top of the dough, sharp end down, and press slightly ; sprinkle with sugar and cinnamon. Bake in hot oven twenty-five minutes. Chocolate Gingerbread Put in a mixing bowl half a cup of molasses, one tablespoon each of melted lard and butter, half a cup of brown sugar, half a teaspoon of ground cinnamon, a quarter of a teaspoon each of grated nutmeg and ground ginger, and a heaping tablespoon of grated sweet chocolate mixed to a paste with a little warm water. Blend the ingredients thoroughly, and then stir in one teaspoon of baking-soda dissolved in a small cup of sour cream and sufficient sifted flour to form a cake batter. Pour into an oblong greased cake pan, and bake about twenty minutes in a moderate oven, covering when cold with a chocolate frosting. Brown-sugar Frosting Take one and a half cups brown sugar, a third cup milk, and one teaspoon butter. Boil together until a soft ball is formed when a little is dropped in cold water. Cool till tepid, add a half teaspoon vanilla, and beat till thick enough to put on the cake. Chocolate Sponge Cake Beat up thoroughly four fresh eggs. Mix with a cup of sugar, a teaspoon of baking-powder, a half cup of potato flour, and two squares of chocolate. Stir well. Place in a well-greased pan and bake for at least half an hour. **It simply melts in your mouth." It is the recipe of Miss Effie M. Cahoon, a sixteen-yearold Harwich High School girl, who won the title of "Champion Housewife of Massachusetts" in the cooking-economies contest conducted by the Massachusetts Agricultural College. CHAPTER XXXVI A well-fed man A Delicious Graham Pudding To make a delicious graham pudding, put a cup of molasses, a cup of sweet milk, two cups of graham flour (not sifted), atablespoon of melted butter, a scant teaspoon of soda, half a grated nutmeg, and a cup of raisins, currants, and citron mixed, in a bowl, and mix well. Turn into a mold and steam three hours.