The new Annie Dennis cook book

Bake in puff paste in a deep pan, two inches deep at least. Line the pan with pastry and put on top crust. Serve hot. Deep Apple Pie Fill a deep dish with tart apples, sliced and sprinkle liberally with sugar and nutmeg, and little bits of butter. Butter the upper edges of the dish and lay over the apples a thin sheet of paste, cutting three slits in the center. Pour into one of these openings half a cupful of hot water and bake about an hour in a hot oven. Serve hot with cheese. Cocoanut Pie One good sized cocoanut grated fine, one cupful of white powdered sugar, two eggs, some nutmeg, two cupfuls of new milk, one tablespoonful of good fresh butter; bake on a single crust. This makes two pies of. ordinary size. Plum Pie To three cupfuls of pitted plums, add one and a half cupfuls of sugar and a little water, and simmer until tender. Line your pie plate with rich crust, put in the fruit, cover, wetting the edges to keep the fluid from running out, and bake in a quick oven. Pumpkin Pie, No. 1 One quart of fine grained, sweet, nicely stewed pumpkin, rubbed perfectly smooth. To this add half a pound of rich, sweet cream. Flavor with nutmeg. Line a pan with rich pastry, fill with pumpkin and put on a top crust. Pierce with a fork to let the air escape, or the pastry may blister. Bake in a moderately hot oven. Pumpkin Pie, No. 2 Pare and cut the pumpkin into pieces about one inch square, put these into a porcelain lined sauce pan with just enough water to prevent scorching. Stew slowly until tender, about half an hour, then press through a colander. Take a pint and a half of this pumpkin, add a level tablespoonful of butter and a pinch of salt. Mix and stand aside until cold. When cold add a pint and a half of new milk, half teaspoonful of ground cinnamon, one teaspoonful of ground ginger, one cupful of sugar, and six well beaten eggs. Mix and bake in deep pie dishes lined with light paste. This quantity will make three large pies. Delicious Lemon Pies Three eggs, well beaten separately ; one tablespoonf ul of butter, one teacupf ul of sugar beaten to a cream ; then mix yolks and juice of two lemons; add last, half the whites;' with the other half, make a meringue, spread on top and brown. Glaze for Piecrust To prevent any juicy mixture soaking into the crust, beat an egg well, and with a brush or bit of cloth, wet the crust of the pie with the beaten egg just before you put in the pie mixture. It also gives gloss and beauty to biscuit, rusk and ginger-cake, by first adding a little sugar to the egg. CUSTARDS Cup Custards Mix one and one-half pints of new milk, one cupful of sweet cream, four well beaten eggs, one cupful of white sugar, one teaspoonful extract of lemon, orange or vanilla. Fill the custard cups two-thirds full and place them in a steamer over a kettle of boiling water, or in a baking pan containing hot water, in an oven. When the custard is set it is done. If one likes, the top of the custard may be covered with the whites of two eggs beaten to a froth, sweetened and flavored. Sweet Potato Custard