The century cook book

through it before putting it in the crust. Berries, cherries, gooseberries, rhubarb, plums, etc., do not need any seasoning, except sugar. Apple and peach pies are improved by placing bits of butter on the fruit before putting on the upper crust. The edge of under crust should be wet with a little flour and water before putting on the upper crust. Pies should be baked in a moderate oven, the usual time being from forty to sixty minutes. Mince Meat. One pound of chopped apples, one pound of stoned raisins, one pound of suet chopped very fine, onehalf pound of mixed citron and orange peel chopped fine, one-half ounce of mixed spice, one pound of sugar, one teaspoonful of salt; mix all together thoroughly, add enough water to moisten, and cook for one hour. Then add onehalf pint of good whiskey or brandy. When making the pies, add a little more sugar, if not sweet enough. Mince Meat No. 2. Cook until tender, four pounds of lean meat or tongues, chopped very fine; then add two pounds of chopped suet, seven pounds of chopped apples, two pounds of currants, picked, washed and dried, three pounds of stoned raisins, one pound of citron chopped fine, four pounds of brown sugar, two chopped lemons, peel and all, one-half ounce of mace, one tablespoonful of cinnamon, one tablespoonful of allspice, one tablespoonful of cloves, two tablespoonfuls of salt, and two oranges chopped fine; add enough cider to moisten and cook all together for one hour. Mock Mince Pie. One and one-half pints of cold water; add five soda crackers rolled fine, one-half cupful of cider or vinegar, one cupful of molasses, one and one-half cupfuls of sugar, one cupful of raisins, stoned and chopped, one teaspoonful each of cinnamon, cloves and nutmeg, one tablespoonful of butter, one beaten egg. Boil all together, except the cracker, for fifteen minutes; then add the cracker, and make the pies with two crusts. 158 Pies Lemon Cream Pie. The juice and grated rind of one lemon, one cupful of sugar, the yolks of two eggs, two tablespoonfuls of flour; mix all together and pour over the whole a cupful of boiling water. Set the dish containing the mixture into another of hot water and boil until well cooked. Make the pie with an under crust only, and bake until done; then add a frosting made of two beaten whites of eggs, and two tablespoonfuls of white sugar; spread evenly over the pie, put back into the oven and brown slightly. Pumpkin Pie. Cut up a small sized pumpkin, cook until done, then stew down until little moisture is left; then press through a colander or sieve. Take four cupfuls of the pumpkin, add to it one cupful of molasses, two cupfuls of sugar, two tablespoonfuls of ginger, two of cinnamon, two of flour, three pints of milk, a teaspoonful of salt, and five well-beaten eggs; mix all together thoroughly, and bake with under crust only. Potato Cream Pie. One pound of mashed potatoes, one-half pound of white sugar, six ounces of butter, threequarters of a cupful of milk, four beaten eggs, and a little brandy. Boil good mealy potatoes and mash them through a sieve; mix butter with them while warm, then the sugar, milk, and flavoring; separate the eggs, and beat both yolks and whites quite light, stir them into the pie just before baking, and sift powdered sugar over the pie when done.