Mary Jane's cook book

Sugar, 4 tablespoons. Nutmeg, 14 teaspoon. Apples. Butter. Salt, a pinch. Lemon juice, y*> teaspoon. Seedless raisins. Line pie plate with crust and put in sugar. More sugar may be used if apples are very tart. Peel and slice the apples and fill the plate, add salt, nutmeg, a little butter, lemon juice and a few seedless raisins. Put on top crust, brush over with cold water and bake. The sugar will catch fruit juice and keep it from running out. Egleston Square. MARLBORO PIE. Large apples, 6. Sugar, 6 tablespoons. Butter, 6 tablespoons. Lemon, 1. Eggs, 2. Peel and core the apples and stew till tender. Stir into the hot apple the butter, sugar and the grated rind and juice of the lemon. When mixture is cold add the eggs, well beaten. Line a pie plate with a rich crust, pour in the apple and bake slowly for % of an hour till golden brown. Eat cold. A Boston Girl. APPLE PIE DE LUXE. Large apples, 5. Cinnamon. Sugar, 2 tablespoons. Butter. Into a deep pie plate without an under crust slice the apples, add the sugar, a sprinkling of cinnamon and dot with bits of butter, Bake with a rich top crust. In serving turn each piece upside down and pile on top whipped cream, sweetened and flavored. Mrs. H. B. C., East Boston. GRATED APPLE TART. Large apples, 2. Egg, 1. Lemon, 1. Melted butter, 3 teaspoons. Grate the apples, which should be juicy and tart. Mix with the juice and grated rind of the lemon, the beaten c^ir and melted butter. Bake in a lower crust with strips of crust crossed over the top. OLD-FASHIONED APPLE PIE. Apples. Nutmeg, a pinch. Brown sugar, 1/4 cup. Cinnamon, a pinch. Flour, 1 tablespoon. Grated lemon peel, 2 teaspoons. Salt, 14 teaspoon. Butter. Line a pie plate with pastry. Slice apples and lay them in 2 rows around the outer edge of the plate, then fill high in the middle. Mix sugar, flour, salt, and spices and sprinkle over apples. Add lemon peel and a few dabs of butter. Cover and pinch edges together. Tansy, East Mansfield. RICH OLD-FASHIONED PIE CRUST. Lard, % cup. Lemon juice, 1 tablespoon. Pastry flour, 2 cups. Salt, % teaspoon. Egg, 1. Cold water. Sift flour and salt in a mixing bowl. Flour the blade of a knife and chop the lard into the flour, being careful to keep flour between the knife and the shortening. When the mixture looks like meal add the egg and lemon juice, which have been thoroughly beaten together. Add enough cold water to mix. Roll the pastry into a ball with the knife. Stand on ice for an hour if possible Then roll out once and handle lightly. Makes 2 pies. Tansy, East Mansfield. BANBURY APPLE PIE. Juicy apples. Ginger. Candied orange peel. Butter. Currants. Boiling water, 1 cup. Cinnamon. Sugar, 1 cup. Pastry. Butter a deep pie dish, peel and core apples, put a layer in the bottom of the dish with a thick layer of candied peel, currants and spices. Pour over this a little melted butter, then fill the dish with more layers of apple, candied peel, currants and spices. Pour over all the boiling water and sugar. Cover with a nice short paste and bake about 3/4 of an hour. Mrs. W. L. APPLE AND APRICOT PIE. Dried apricots. Tart apples. Sugar. Water, 2 tablespoons. Lemon juice, */4 teaspoon. Maple sugar. Butter.