Farm and home cook book and housekeeper's assistant

too rich crust. Allow a large enough edge for the pie crust \ and crimp it with your fingers or a fork. Crowd in all the ; apples you can without allowing them to lay one on top of the j other, then pour cold water over them to about half fill the j tin. Next sprinkle over the apples sugar enough to sweeten to j taste, and also a little cinnamon or nutmeg, if liked. Bake { slowly. This pie is improved by dotting pieces of butter over I the apples. — [Mrs. E. C. S., Mo. i Boiled Cider Pie ; To 2 cups cold water add 1 % cups sugar, and V2 cup thick, ' boiled cider. Put this mixture over the fire and let it come j to a boil, then add 2 .or 3 well-beaten eggs and 3 tablesp flour i wet with a little cold water. Cook and stir until free | from lumps. Pour into baked under crusts, and frost with j meringue made from the egg whites and powdered sugar. This ! is sufficient for two pies. — [Mrs. F. D. D., N. Y. ■ | Squash Pie j Pie made of good ripe squash can be just as delicious as i pumpkin pie, and even better, to my mind. Peel the squash, ' scrape out pulp and seeds, cut in two-inch pieces, and stew ! until tender in water to nearly cover, then pour in a colander | and let all the water drain off. Mash thoroughly and to 3 qts j squash, add 1 qt rich sweet milk, 6 well-beaten eggs, 2 tablesp corn starch wet with a little cold milk, 3 cups sugar (it should PUMPKIN AND SWEET POTATO PIES 75 taste quite sweet before baking), i^ a grated nutmeg, 2 teasp ginger, and 1 teasp cinnamon. Fill this mixture into deep plates lined with a good, rich crust. Shake some cinnamon over the filling and bake in a good, steady oven until the center is firm and the crust nicely browned. — [R. A. McD., S. D. Green Pumpkin Pie Choose a green pumpkin just showing first yellow streaks; cook until tender, rub through a colander, and to each pint pumpkin pulp add % cup sugar, 1 tablesp butter, 1 tablesp flour, 3 tablesp vinegar, 1 teasp cinnamon and a little allspice, and 1 beaten egg. Bake between two crusts. This tastes very much like green apple pie. — [Mrs. J. T. C, Minn. Pumpkin Pie I can highly recommend this recipe. Pare, remove pulp, cut in small pieces, and cook pumpkin 5 or 6 hours, then strain carefully through a colander and for 4 cups strained pumpkin allow 4 cups rich milk, 4 well-beaten eggs, 1 heaping cup brown sugar, 1 teasp salt, i/^ a grated nutmeg, 2 teasp ginger and y2 teasp mace. The milk should be heated and added gradually to the seasoned pumpkin, stirring constantly, and lastly add the eggs well-beaten. Turn into deep pie plates lined with rich pastry. Be sure to have the pumpkin mixture hot. Bake to a rich brown; it will take about one hour. — [R. M., Mich. Green Tomato Pie Line a pie dish with rich pastry. Slice into it enough green tomatoes, very thin, to fill it, sprinkle with a little cinnamon and cloves, 1 tablesp molasses, 1 tablesp sugar (or more), and a few drops of lemon juice or vinegar. Bake between two crusts. — [Mrs. C. E. G., Ariz. Sweet Potato Pie