The Henderson cook book

To 1 quart flour add % teaspoon salt, a cup of lard or butter. Mix well by rubbing through the hands or chopping with a knife. Make into a. very stiff dough with ice water, working as little as possible. If a teaspoon of baking powder is added l/o the above quantity of lard will be sufficient. LEMON PIES. One heaping tablespoon butter, 3 eggs, grated, rind and juice of 1 lemon, sugar to taste. Beat butter and light tablespoon flour (sifted). This quantity baked on rich pastry makes 1 good size pie. — Mrs. C. M. Cooper. JELLY CUSTARDS. Five eggs, l/o cup butter, 1 cup sugar, 1 cup jelly (warmed). Makes 3 pies. — Mrs. R. L. Wester. CHOCOLATE PIE. One tablespoon of grated chocolate, 1 pint of boiling water. Let it simmer for a few minutes, then take the yolks of 2 eggs, 2 tablespoons of corn starch, 6 tablespoons of sugar; stir this together and boil until thick like boiled custard. Make a crust as for pies ; cook it, then put in the boiled chocolate. Beat the whites of 2 eggs to a stiff froth; cover the top and brown.— Mrs. 0. P. Shell. SWEET POTATO CUSTARD. One pint mashed steamed potatoes, 2 eggs, 1 cup sugar, 1 cup sweet milk, butter size of an egg, % teaspoon baking powder added in last minute. Flavor with nutmeg. — Mrs. W. E. Moss. CHOCOLATE PIE. Piece of butter size of an egg, Y± cake Walter Baker's chocolate, yolks of 6 eggs, 3 cups sugar, 1 cup milk or cream, 1 tablespoon corn starch, 1 teaspoon vanilla. Cook until thick, pour on crusts and bake. Beat whites of the eggs to stiff froth, add 3 tablespoons of pulverized sugar. Whip this in well, spread on pies and brown slightly. This makes 3 pies. — Mrs. I. R. Bass. APPLE PIE. Three tart apples, % cup sugar, % lemon rind grated. Peel, core and slice apples very thin ; line pie-plate with paste; put in apples, sugar and little water; wet the edges, cover with paste rolled out very thin ; wash with milk. Bake in steady, moderate oven 25 minutes, or till apples are cooked. BUTTERMILK PIE. One pint of buttermilk, l^/o cup of sugar, 1 tablespoon of butter, 3 tablespoons of flour, 4 eggs. Flavor with nutmeg and lemon. Bake with lower crust. — Mrs. R. B. Powell. RHUBARB PIE. Have ready 3 cups rhubarb cut in ^4-inch pieces, and over these pour boiling water. Bring them quickly to boiling point, then drain off the water. Mix together 1 cup sugar, 1/2 teaspoon salt, 14 cup corn starch. Pass twice through a sieve. Stir this mixture through the rhubarb, turn the whole into a plate lined with pastry. Put in a few bits of putter here and there, brush the edge of the pastry with cold water and press firmly upon it a cover of paste. Brush the two edges with water and bake in a moderate oven. TRANSPARENT PIE. Cream a piece of butter size of an egg, stir in 2 cups sugar, 1 tablespoon of corn starch or flour, 1 of milk and 1 of vinegar, 4 well-beaten eggs. This makes 2 pies. — Mrs. J. T. Jones. PUMPKIN PIE. 1 pint pumpkin (strained), 1 quart milk, pinch salt, 4 eggs (well beaten), 2 cups sugar, 1 tablespoon butter (small), 1 teaspoon ginger, y2 teaspoon cinnamon. Mix the pumpkin, spices, sugar and salt together. Boil the milk and add the butter ; pour over the pumpkin mixture. Then, last of all, add the well-beaten eggs. This makes three large pie. PINEAPPLE CUSTARDS.