The farm cook & rule book

Bake pastry which has been cut in circles and pricked with a fork over inverted muffin tins. Bake in a very hot oven. When cool, fill with marmalades, sweetened fresh fruit or any pie filling desired. Cheese Straws Roll pastry very thin and sprinkle with grated cheese. Fold over and roll. Repeat three times, every time rolling the mixture very thin. Cut in strips 14 inch wide and 4 inches long. Bake about 8 minutes in a hot oven. Pineapple Pie 1 small can grated pineapple 1 tablespoonful lemon juice 2 egg yolks V2 cupful water y2 cupful sugar 2 egg whites 1 tablespoonful flour pastry Beat the egg yolks and add them to the pineapple, sugar, flour, lemon juice and water. Place in a pie pan lined with pastry and bake 30 minutes, reducing the heat in the oven after the pie has baked 10 minutes. Cover with a meringue made by beating the egg whites and adding 2 tablespoonfuls of sugar. Return the pie to a slow oven and brown the meringue. Prune Pie 1 cupful prunes 1 lemon y2 cupful sugar 3 tablespoonfuls water 2 tablespoonfuls cornstarch V2 teaspoonful cinnamon 1 cupful water 1 teaspoonful vanilla Wash the prunes and soak 4 or 5 hours in cold water. If all the water is taken up by the fruit, add more and stew until the prunes are tender. Remove the stones, add the sugar and lemon juice and cook slowly 10 minutes. Add the cornstarch dissolved in cold water and cook 3 minutes. Cool, add vanilla and cinnamon and bake in a deep pan between two crusts. Raisin Pie Make as Prune Pie, substituting raisins for the prunes. Orange Pie 1 cupful orange juice % teaspoonful salt 2 eggs 2% tablespoonfuls flour % cupful sugar 1% teaspoonfuls butter Mix the sugar and flour together and add the well beaten egg yolks and the butter. Stir in the orange juice, adding it very slowly. Cook over hot water until the mixture thickens. Cool and pour in a previously baked pastry shell. Cover with a meringue made by beating the egg whites and adding 2 tablespoonfuls of sugar. Brown the meringue in a slow oven. Custard Pie Line a deep pie tin with pastry and bake. Pour in a custard filling, same as recipe for Baked Custard, and bake until the custard is set. Lemon Pie Filling % cupful sugar 1 tablespoonful butter 2 tablespoonfuls cornstarch 2 egg yolks 1 cupful boiling water % teaspoonful salt 14 cupful lemon juice grated rind of % lemon PASTRY 151 Mix the cornstarch and sugar together and stir in the hot water. Cook, stirring constantly, until it thickens^ and boil 5 minutes. Add butter, beaten egg yolks, salt^ lemon juice and grated rind. Cook 3 minutes. Pour into a previously baked crust; cover with a meringue. Brown meringue in a slow oven. Mince Meat % pound meat % tablespoonful cinnamon 1 pound of apples 1 teaspoonful cloves % pound raisins 1 teaspoonful mace % pound currants 1% teaspoonfuls allspice % pound citron li^ teaspoonfuls nutmeg Yo cupful sugar water or fruit juice