Twentieth century home cook book

Cream Pie. — Beat two eggs well, in a coffee-cup of sugar and one of thick sour cream. Stir until thoroughly mixed. Add a teaspoonful of extract of lemon or vanilla. Bake with two crusts. This quantity will make two pies Apple Custard Pie. — Peel sour apples and stew until soft, and there is not much water left in them. Then rub through a colander. Beat three eggs for each pie to be baked ; and put in at the rate of one cup of butter and one of sugar for three pies. Season with nutmeg. Plain Pumpkin Pie.. — Cut the pumpkin in pieces oi convenient size to handle. Grate with a common grater, and add milk enough to make it a little thinner than common stewed pumpkin. To enough pumpkm for three pies, add one egg. Season with cinnamon. Bake a little longer than if the pumpkin was stewed. Potato Pie.— Take one cupful of mashed potatoes, one cupful sugar, half a cupful of butter, half a cupful of sweet cream, two eggs, flavor to the taste with nutmeg. Bake in an under crust. VI. Tarts and Tart-Crusts. The Crust. — Tarts may have a rather firm crust if they are to be filled with watery or semi-liquid material. For tarts of this kind a crust may be made of one cup of lard, one tablespoonful of white sugar, white of an egg, three tablespoonfuls of cold water, and flour added to knead stiff. For- jellies, etc., only the finest puff paste should be used, as directed for pies. In fact, however, no tart-form can be really good unless it is made of the best puff paste. C[illustration: Scalloped Patty-Pan] strawberry Tarts.— For strawberry tarts the crust should be made into a puff paste. Then make a syrup of one pound of sugar and one teacupful of water; add a little white of an egg, put it into a kettle, let it boil, and skim it until only a foam arises; then put in a quart of berries, free from hulls and stems; let them boil until they look clear, and the syrup is quite thick. This, put into the puff paste, when warm, makes a most dehcious tart for tea. This recipe is also good for tarts of other acid fruits. VII. Fruit Short-Cake. Strawberry Sbort-Cake.— Make a nice paste for the crust; roll out in thin cakes about the size of a breakfast-plate; put in a layer of strawberries with a light sprinkle of sugar, then another cake of dough, another layer of strawberries and sugar, with a top layer of dough; bake it slowly in an oven or stove, and eat for lunch or dessert, with sugar and butter sauce. This is the simple way to make strawberry short-cake; any other acid berry may be treated in the same manner. The usual way for other fruits is to make them into tarts; but try cherries, stoned and made into a short-cake, and after the recipe for Grandmother's Short-cake. Grandmotlier's Strawberry Short-Cake.— Take a coffee-cup of cream or sour milk, beat into it a little salt and a small teaspoonful of soda, and bef ore-it stops foaming stir in enough flour to enable you to roll it out, but be sure not to get it very stiff. Roll into three circles, spread butter on top of each, and place one on top of