The Monmouth Baptist ladies' cook book

Butter a pudding dish and fill with apples which have been cored, pared, and sliced. Sweeten, and flavor with cinnamon or nutmeg to taste, and add onehalf cup of cold water. Roll the pastry quite thin. Cut a strip two inches wide and place it around the edge of the dish; then cover with pastry, like an ordinary pie. Press the edges together and bake in a moderate oven until the apples are tender and the pastry cooked, any other fruit may be used in the same way. BLACKBERRY PIE. Mrs. J. Shultz. One pint of berries, one teacup of sugar mixed with a tablespoon of flour to prevent the juice from boiling out ; water if necessary. • CHERRY PIE. Stir together one level tablespoon of flour, one-half cup of sugar and butter size of a hickory nut, and add to the cherries. More sugar may be needed when baked. Dust with powdered sugar and serve before it is quite cold. CHESS PIE. Miss Julia Clarke. Three eggs, two-thirds cup of sugar, one-half cup of butter, one-half cup of milk. Beat butter to a cream, add yolks and sugar beaten to a froth, with one teaspoon of vanilla. Stir together rapidly and bake in a nice crust. When done, spread with the beaten whites of the eggs and three tablespoons of sugar. Return to oven and brown slightly. CHESS PIE. Mrs. Geo. Woelber. One-third cup of sugar, one heaping tablespoon of butter, two heaping tablespoons of flour, two eggs (yolks only), one pint of milk. Mix the flour and sugar together, then add the butter and yolks of eggs. Add a little milk at a time to keep the custard smooth ; flavor with one tablespoon of vanilla. Bake and frost same as lemon pie. CHOCOLATE PIE. Mrs. W. J. McQuiston. Yolks of three eggs, two large tablespoons of grated chocolate, one teaspoon of flour, two-thirds cup of sugar, one cup of sweet milk, a very little butter. Cook till it thickens, flavor with vanilla, bake with under crust. Beat the whites of egg, add two teaspoons of sugar, spread on pie and brown slightly. Serve cold. COCOANUT PIE. Mrs. Ida Weir. Mrs. W. B. Wolf. Whites of four eggs, one cup of cocoanut (prepared), one cup of sugar, one quart of new milk, pinch of salt, four tablespoons of flour. Let milk come to the boil, add cocoanut and sugar, mix flour thoroughly with cold milk, then add to boiling milk, lastly the eggs well beaten. Stir gently. Pour into baked crusts. Beat whites of four eggs, add eight teaspoons pulverized sugar, vanilla flavoring. Spread over pie, sprinkle with cocoanut and brown delicately. This makes two pies. COCOANUT PIE. Mrs. Earnest Brady. Mrs. A. S. Peffer. One cup of cocoanut, one cup of sugar, one cup of milk, small lump of butter, half tablespoon of cornstarch, whites of three eggs whipped very stiff. Bake in slow oven. COCOANUT CREAM PIE. Mrs. H. F. Eaton.