The Institute cook book

Bake the pie crust first. Heat the milk; add next four ingredients as in making custard; pour this, boiling, upon the whites, beaten light and mixed with the three tablespoons of sugar. Pour into the crust and brown slightly in a hot oven. RAISIN PIE 1 cup sugar 1 cup water 1 heaping tablespoon flour Juice and grated rind of 2 lemons IV2 cups molasses 1 cup seeded raisins Stir the flour into the sugar; then add the other ingredients in the order named. Bake between two crusts, slashing the upper one. CRANBERRY TART 11/2 cups cranberries ^^ cup sugar V2 cup water Wash the cranberries and cook them with the sugar and water for ten minutes. Line a pie plate with paste; pour in the cranberries when they have cooled; moisten the edges and lay narrow strips of paste across the plate, forming diamond-shaped spaces. Add a rim of paste; press into flutings with the finger and bake in a hot oven. CUSTARD PIE 2 eggs Pinch of salt 3 tablespoons sugar 11/2 cups milk Grated nutmeg or cinnamon Beat the eggs slightly; add the sugar, salt and milk. Line a pie plate with paste; strain in the mixture; sprinkle grated nut- PASTRY AND PIES Fi'X°olFoVr meg or cinnamon over the top and put in a quick oven. When the edge of the crust begins to brown reduce the heat and bake till the custard is just set. COCOANUT CUSTARD 11/2 cups milk 2 eggs Sugar to taste 1 cup grated cocoanut Boil the milk; sweeten to taste and cool. Beat the eggs separately and then together; add them to the cocoanut and combine with the milk. Bake in a crust like custard pie. CHEESE CAKE 1 cup milk 1 tablespoon cornstarch Pinch of salt 2 eggs % cup sugar 1 cake cottage cheese Scald the milk; add the sugar, salt and cornstarch dissolved in a little cold milk. Stir over hot water until the mixture thickens; then add the beaten eggs and last the cheese cake, mixed with a little extra milk. Line one pie plate or a number of small patty pans with paste; fill with the mixture and bake until the cheese custard is firm. APPLE PIE Pare, core and slice tart, juicy apples; cook them in as little water as possible; rub through a colander; add a piece of butter the size of an egg and sugar to taste; also half the peel of a grated lemon. Bake between two crusts, using half puff-paste or plain paste. CHERRY PIE Line a pie plate with half puff-paste and bake until delicately browned. Cook the cherries for several minutes in plenty of sugar, adding no water; pour them into the crust; cover with paste and bake in a quick oven. BETHLEHEM APPLE TART Pare, core and slice juicy tart apples. Line a pie plate with half puff -paste; put in layers of apples and sugar until the dish is very full; add a little water; drop small pieces of butter over the FS^o^Vur PASTRY AND PIES top and sprinkle with cinnamon. Do not cover with crust but bake in a quick oven until the apples are tender. If the crust bakes before they are tender cover with an inverted pie plate to hasten the cooking of the fruit. PEACH PIE Line a pie plate with half puff-paste and fill it with layers of sliced peaches thickly covered with sugar. Heap the peaches well in the middle; cover with crust and bake. PEACH TART Follow the recipe for Bethlehem Apple Tart. MmCE-MEAT 1 pound suet 3 cups seeded raisins 2 pounds lean beef I cup currants