The Cook County cook book

CREAMED SWEET APPLE PIE.— Pare, core and quarter Campfield pound or other sweet apples. Put them into a pudding ■ dish with a few spoons of water to prevent burning, cover closely, and cook until tender, but not broken. Add 2 tablespoons of sugar to each cup, and let them get cold in the syrup. Then cut into thin slices or tiny dice. Roll out some puff paste quite thin; line a pie-plate, sprinkle with flour, lay on another crust and bake until brown. When ready to serve open the crusts, spread the lower one with the stewed apple, cover with whipped cream, put on the top crust and sprinkle that with powdered sugar. — Mrs. L. Povvcl, Oaklawn, III. GERMAN APPLE PIE.— Line a pie pan with paste, lay in side by side tart quartered apples, sprinkle over this Yi cup flour, y^ cup sugar, Yz cup sour cream. Bake a rich brown without upper crust. — Mrs. M. Myers, Lewellyn, 111. MEXICAN APPLE PIE.— Line plate with pie crust, cover with quartered tart apples, hollow side up, fill with sugar and put bits of butter over, put sweet cream over top of sugar; grated nutmeg last. Bake till apples are tender. — Mrs, F. L. Myers, Flossmore, 111. APPLE MERINGUE PIE.— Slice and stew ripe, tart apples; run through the colander or vegetable press into the bowl. Sweeten plentifully, and beat in, while hot, a tablespoon of butter. Have ready buttered pie-plates lined with pufif paste; when the sauce is cold fill these shells with it and bake until very light. Cover with meringue, slightly sweetened, and flavored with vanilla or other essence; set in a hot oven, and bake until the meringue begins to color. Sift powdered sugar over all. Eat cold. — Mrs, W. H. Nepper, Thornton, 111. APPLE POT PIE.— Select 8 apples, cut in 8ths, remove core but not skin, take 1 ^^^, Va cup rich milk, a pinch of salt, enough flour to make a stiff paste, roll out very thin, cut in.to 2-inch squares, put butter size of a small egg into a kettle, when a delicate brown remove to back of stove; now put in a layer of apples, a layer of rolled paste, a little brown sugar, a pinch of cinnamon; repeat. Over this pour boiling water, and cook for 20 minutes. Serve hot. — Mrs. J, H. Nathan, Glenwood, 111. BANANA PIE. — 2 cups banana pulp pressed through a sieve; add ^ cup sugar, the juice and grated rind of 1 lemon, 1 teaspoon butter, 2 egg yolks, ^ cup of rich milk or cream, sprinkle with cinnamon, bake, and cover with meringue, — Mrs. Geo. S. Piper, Worth, 111. BLACKBERRY PIE.—Pick over and wash Ij^ cups berries. Stew until soft wkh enough water to prevent burning. Add sugar to taste, and % teaspoon salt. Line plate with paste, put on a rim, fill with berries (which have been cooled); arrange six strips pastry across the top, cut same width as rim; put on an upper rim. Bake 30 minutes in moderate oven. — Mrs. G. W. Perkins, Spaulding, 111. NEW ENGLAND BLUEBERRY PIE.— Wash and dredge blueberries with flour; then scatter among them ^ cup of sugar for each pt. of berries. Fill paste shells with this, dot with butter, cover with another crust and bake. These are richer than huckleberry or blueberry pies, when made in the usual way, the flour thickening the juice slightly and with butter tempering the acid. — Mrs. R. H. Pennington, Oaklawn, 111.