Farm and home cook book and housekeeper's assistant

Cook together 1 cup raspberries, 1 cup currants, 1 scant cup sugar, 1 tablesp flour, and yolks of 2 eggs. Pour this filling into a baked under crust, cover with the beaten whites of the eggs and 2 tablesp powdered sugar, and place in the oven a few minutes to brown lightly. — [Miss I. A., N. Y. Canned Peach Pie Line a deep pie plate with rich crust and bake. Then fill with canned peaches cut in quarters, sprinkle over it 1 cup sugar and a little of the peach juice. Beat 1 or 2 eggs, yolks and whites separately, adding a little powdered sugar to the whites and then stir the whites and yolks together and pour this over the fruit in the pie shell. Set in the oven a few minutes to brown lightly. — [Mrs. E. P. C, Me. Evaporated Peach Pie Soak over night I lb evaporated or dried peaches, wash thoroughly, drain, and add just enough fresh water to cook them without making too much juice. When done strain through a sieve, add sugar and salt to taste and 4 crackers, or 3 or 4 slices of dried bread, rolled fine. Bake between two crusts. — [Mrs. E. M., N. Y. Apricot Custard Pie Line a deep pie plate with custard. Put in a layer of juicy stewed apricots, and bake quickly. Meanwhile put 1% cups rich milk on to heat in a double boiler. Moisten I tablesp corn starch with a little cold milk and stir into the hot milk. Beat the yolks of 2 eggs with a pinch of salt and V2 cup sugar, and add to the hot mixture and cook another minute or two. Then remove from the fire and flavor with i^ teasp vanilla and pour the custard over the fruit in the pie. Make a meringue of the whites of 2 eggs beaten stiff with 1 tablesp powdered sugar, spread over the pie and return to the oven a few minutes to brown lightly. Serve cold. — [L. H. C, Fla. When making custard pie use the milk hot, and the custard will turn out much more solid. — [Mrs. L. H., Pa. Fruit Shortcakes j Shortcake I To 1 heaping tablesp brown sugar add 1 heaping tablesp : thick, sour cream, 1 small cup sweet milk in which dissolve a |i pinch of soda, salt, and 2 teasp baking powder sifted with flour ; enough to make a batter as for layer cake. Bake in three layers. When done, spread each layer with sweetened fruit, and ■ pile some of the fruit on top. — [Miss M. A., Mich. ', •] Shortcake II | Beat 1 egg and ^^ cup sugar well together, add 1 cup thick, ; sour cream, 1 teasp soda dissolved in 3 tablesp hot water, j salt, and flour enough to make a stiff dough that will drop j from the spoon. Bake about i/^ hour in a quick oven. When ' done, remove from tin, dip a sharp knife in hot water, and cut ^pen the cake. Any kind of fruit may be used as filling. To be ; eaten with sweetened cream. — [Mrs. J. O. W., N. Y. j Buckwheat Shortcake \ To 3 cups buttermilk add 1 teasp soda and buckwheat flour j to make a dough a little thicker than for griddle cakes. Spread i in greased pans about 1 inch thick. This is a very fine and wholesome shortcake, without shortening. Do not use any ■ eggs or shortening. — [Mrs. J. S., Pa. ; Rhubarb Shortcake i Make a shortcake of rich biscuit dough and when done, split J open, butter each piece, and spread with sweetened rhubarb, ! which has been stewed in a double boiler without a bit of water I