Buckeye cookery

more chopped apples; in lieu of cider, vinegar and water in equal - : proporfions may be used; good preserves, marmalades, spiced pickles, currant or Grape jelly, canned fruit, dried cherries, etc., may take the place of ‘raisins, currants and citrons. Wine or brandy is considered by many a great improvement, but if “if causeth thy brother to offend” do not use it. Lemon and vanilla extracts are often used, also preserved lemon or orange peel. The 290° "PASTRY. Ceara Aeon mmince-meat is better to stand over night, or several days, before baking into pies, as the materials will be more thoroughly incorporated.. Many prefer to freeze their pies after baking, heating them as needed. Mince-Meat. Two bowls chopped apples, one of chopped meat, with one-fourth pound suet, grated rind and juice of one lemon, two tea-cups mo lasses, one large tea-spoon each of cinnamon and cloves, one nutmeg, one pound raisins, half pound currants, one-fourth pound citron cut fine, one quart cider, and sugar and salt to taste.—Mrs. J. BR. Wilcox, New Haven, ‘Mock Mince-Pie.Twelve crackers rolled fine, one cup hot water, half cup vinegar, _ one cup molasses, one of sugar, one of currants, one of raisins, spice to taste; measure with a tea-cup. Some use one cup dried breadcrumbs, and also add a small cup butter. This is for four pies.— Mrs. Annie E. E. Simmons i Orange Pie. e Grated rind and j Juice of two oranges, four eggs, four table-spoons e sugar, and one of butter; cream the butter and sugar, add the beaten eggs, then the rind and juice of the oranges, and, lastly, the whites beaten toa froth, and mixed in lightly. Bake with a an under crust.—Gov. Stearns, Florida. Pie-Plant Pie. Mix half tea-cup white sugar and one heaping teaspoon flour together, sprinkle over the bottom crust, then add the pie-plant cut up fine; sprinkle over this another half tea-cup sugar and heaping tea-spoon flour; bake fully three-quarters of an hour in a slow oven. Or, stew the pie-plant, sweeten, add grated rind and juice of a lemon and yolks of two eggs, and bake and frost like lemon pie.— Mrs. D. Buxton. Peacu Pir. Bake in two separate tins an under and upper crust in a quick oven fifteen minutes; when done place in the lower crust one quart peaches prepared by slicing, and adding three table-spoons each of sugar and cream, cover with the top crust, and place in oven for five minutes. f stewing it.—Mrs. A. B. Morey. a eet | ; | ney | i | | 504. Treat strawberries, raspberries, etc., in the same way.—Mrs. F. L. T., New Orleans. Pracu Pin. Line a pie-tin with puff-paste, fill with pared peaches in halves or quarters, well covered with sugar; put on upper crust and bake; or make as above without upper crust, bake until done, remove from the oven, and cover with a meringue made of the whites of two eggs, beaten to a stiff froth with two table-spoons powdered sugar; return to oven and brown slightly. Canned peaches may be used instead of fresh, in the same way.. DRIED-PEACH PIR. Stew peaches until perfectly soft, mash fine, and add, for two pies, half tea-cup sweet cream, and one tea-cup sugar; bake with two crusts. Or, omit cream, and add half tea-cup boiling water, and butter size of a hickory-nut. Potato Pie. A common-sized tea-cup of grated raw potato, a quart sweet milk; let milk boil and stir in grated potato; when cool add two or three eggs well beaten, sugar and nutmeg to taste; bake without upper crust; eat the day it is baked. This recipe is for two pies.—Miss : 3 Sarah Thomson, Delaware. Potato Pie. a pie ee Me Re BL ae TAs te : Boil either Irish or sweet potatoes until well done, no and rub ‘ uf