Mary Jane's cook book

Soak apricots over night, stew until tender and put through a sieve. Sweeten to taste and add lemon juice. Line a deep pie plate with crust, cover with a layer of tart apples, thinly sliced, and the water. Sprinkle with maple sugar and dot with bits of butter. Put stewed apricots over this and bake with a top crust. PANDOWDY PIE. Tart apples. Cinnamon, 1 teaspoon. Brown sugar, 4 tablespoons. Clove, a pinch. Molasses, 3 tablespoons. Allspice, a pinch. Butter. Line a deep pie plate with crust. Fill with the apples, which have been pared, cored and quartered. Sprinkle over the top the sugar, molasses and spices. Dot over generously with bits of butter, cover with a rich top crust, brush over with milk and bake about % of an hour. Mrs. II. B. C., East Boston. CHERRY PIE. Red berries, 1 quart. Flour, 2 tablespoons. Sugar, 1 cup. Pastry. Egg. Stone cherries and cover with sugar and flour mixed. Line 2 deep pie tins with a good plain pastry, brush over with egg white and fill in with cherries. Put on top crust in which cut a hole, brush rim of lower crust with egg and press crusts together. Loosen edge of pie from pan. Bake half an hour. SOUR MILK PIE. Sour milk, 1 cup. Salt, a pinch, Clove, 1 teaspoon. Flour, 1 tablespoon. Cinnamon, 1 teaspoon. Sugar, 1 cup. Egg, 1. Raisins. i/2 cup. Bake with 2 crusts. A. M., Bridgeicater. SQUASH PIE (1). Squash, 1 cup. Cinnamon, 1 teaspoon. Egg, 1. Salt, a pinch. Sugar, 1 cup. Milk, 1 pint. Steam the squash in the shell until soft. Scoop out with a spoon and strain, then measure. To the squash add other ingredients in order given, beating the egg. Line a deep pie plate with crust, making a rim of crust around the edge. Pour in the squash mixture and bake in medium hot oven. A. D. B., Brookline. SQUASH PIE (2). Squash, 1 quart. Ginger, y2 teaspoon. Milk, 1 quart. Mace, y± teaspoon. Eggs, 4. Salt, a pinch. Sugar, 4 tablespoons. Steam squash, drain thoroughly and mash through a strainer, add remaining ingredients in order given, beating eggs well. Line pie plates with a good paste and fill. Bake in a slow oven. Enough for 2 pies. Use same recipe for pumpkin pies, substituting pumpkin for squash. RAISIN PIE. Cream (or rich milk), 1 cup. Flour, 1 teaspoon. Sugar, 1 cup. Cinnamon, 1 teaspoon. Seeded raisins, 1 cup. Salt, a pinch. Mix all ingredients, simmering raisins in a little water till tender, before adding. Mrs. T. A., Medford. CRANBERRY-RAISIN PIE. Chopped cranberries, 1 cup. Chopped raisins, y% cup. Sugar, 1 cup. Salt, a pinch. Water, y2 cup. Mix all together, put in pie plate lined with crust, sprinkle over a little flour and bake. May be used either with or without meringue. BOILED CIDER PIE (1). Cider, 4 cups. Egg, 1. Sugar, 1 cup. Lemon, 1. Cornstarch, 2-5 tablespoons. Cold water, 2 teaspoons. Bring cider and sugar to a boil. Stir in cornstarch dissolved in well-beaten egg and cold water. Cook until thick, flavor with the juice of the lemon. Fill a pie plate lined with pastry and bake. When almost done, cover with meringue and brown quickly. BOILED CIDER PIE (2). Large crackers, 2. Salt, 1 teaspoon. Molasses, 1 cup. Cinnamon, 2 teaspoons. Eggs, 2. Nutmeg, 1 teaspoon. Boiled cider, 1 cup. Mace, 1 teaspoon. Chopped raisins, 1 cup. Clove, y2 teaspoon.