Peel the apples and remove the cores with an apple-corer, cut the slices thin and across the apple so that they will be round. Have ready a saucer of melted butter and one of sugar, dip the slices first in the butter and then in the sugar. Have the crust ready in the pans, lay a layer of apples and sprinkle cinnamon or grated nutmeg✪ Sliced Apple Pie over them, then an- other layer of apples, and so on until the pan is full. Bake without an upper crust. Delicious. Mrs. C. E. Tabb. ROLLY-POLY PUDDING. Take one pint of white potatoes which have been boiled and mashed through a colander, add to them one tea-cupful of butter and two pints of sifted flour. Mix with one-half pint of sour milk, into which stir one-half tea-spoonful of soda✪ Rolly-Poly Pudding. Roll to a quarter of an inch thickness, spread with any kind of preserves, or fruit if preferred, form carefully into a roll, tie in a cloth or place in a mold, and boil for two hours. To be eaten with sauce. CREAM PEACH PIE. Pare ripe peaches and halve them. Have the pie-pans lined with a good paste, fill with the peaches and strew with sugar — one tea-cupful of sugar to each pie — lay the upper crust on lightly, putting a little melted butter on the lower rim. When the pie is done, lift the upper crust and pour in a cream made as follows : One tea-cupful of rich milk, putting in a pinch of soda, stir into it one-half tea-spoonful of corn starch wet with a little cold milk, and one table- spoonful of suga✪ Cream Peach Pier. Cook for three minutes, remove from the fire, and beat into it the frothed whites of two eggs, whip all together to a cream, and let it get cold. When the pie comes out of the oven, lift the top crust and pour in 1.-) 226 The New Kentucky Home Cook Book. the mixture, replace the crust, and set aside to cool. Sift sugar over the top before serving. Raspberry or other fruit pies must be made in the same way CREAM PIE. Take the yelks of five eggs, one and one-half cupful of sugar, one and one-half cupful of cream, one-half cupful of butter✪ Cream Pie. Make a meringue of the whites, and brown slightly. Mrs. J. E. Kobinson. CREAM PIE. For one pie, take one egg, one cupful of sugar, one table- spoonful of butter, one table-spoonful of flour, one cupful of new milk or cream. Flavor to taste. BIRMINGHAM PIES. Take twelve eggs beaten separately, one pound of sugar, three-fourths of a pound of butter, one pound of flour✪ Birmingham Pies. Make a rich pastry and put into deep pie-pans, fill with any kind of fruit you prefer— if large fruit, chop fine. Pour the above mixture over it, and bake to a light brown. Serve with sauce. This will make six pies. SPONGE CREAM PIE. Make crust for two pies. To three well-beaten eggs add one cupful of white sugar; stir well together. Take one and one-half cupful of flour and two tea-spoonfuls of baking- powder mixed thoroughly together while dry ; then add the flour thus prepared to the eggs and sugar; also one-half cup- ful of cold water. Stir all together. Lastly, add one ta- ble-spoonful of hot wat✪ Sponge Cream Pieer, and bake immediately in deep pie-pans. When nearly cold, split and spread the cream between. Cream: Put one cupful of wrater and one-half cupful of milk into a tin bucket. Set the bucket in a kettle of cold water, then heat until the wTater boils. While it is heating, The Neiv Kentucky Home Cook Book. 221

AI-modernized reading of the original text

Peel the apples and remove the cores with an apple-corer, cut the slices thin and across the apple so that they will be round. Have ready a saucer of melted butter and one of sugar, dip the slices first in the butter and then in the sugar. Have the crust ready in the pans, lay a layer of apples and sprinkle cinnamon or grated nutmeg over them, then another layer of apples, and so on until the pan is full. Bake without an upper crust. Delicious. Mrs. C. E. Tabb. ROLLY-POLY PUDDING. Take one pint of white potatoes which have been boiled and mashed through a colander, add to them one tea-cupful of butter and two pints of sifted flour. Mix with one-half pint of sour milk, into which stir one-half tea-spoonful of soda. Roll to a quarter of an inch thickness, spread with any kind of preserves, or fruit if preferred, form carefully into a roll, tie in a cloth or place in a mold, and boil for two hours. To be eaten with sauce. CREAM PEACH PIE. Pare ripe peaches and halve them. Have the pie-pans lined with a good paste, fill with the peaches and strew with sugar — one tea-cupful of sugar to each pie — lay the upper crust on lightly, putting a little melted butter on the lower rim. When the pie is done, lift the upper crust and pour in a cream made as follows : One tea-cupful of rich milk, putting in a pinch of soda, stir into it one-half tea-spoonful of corn starch wet with a little cold milk, and one tablespoonful of sugar. Cook for three minutes, remove from the fire, and beat into it the frothed whites of two eggs, whip all together to a cream, and let it get cold. When the pie comes out of the oven, lift the top crust and pour in 226 The New Kentucky Home Cook Book. the mixture, replace the crust, and set aside to cool. Sift sugar over the top before serving. Raspberry or other fruit pies must be made in the same way CREAM PIE. Take the yelks of five eggs, one and one-half cupful of sugar, one and one-half cupful of cream, one-half cupful of butter. Make a meringue of the whites, and brown slightly. Mrs. J. E. Kobinson. CREAM PIE. For one pie, take one egg, one cupful of sugar, one tablespoonful of butter, one table-spoonful of flour, one cupful of new milk or cream. Flavor to taste. BIRMINGHAM PIES. Take twelve eggs beaten separately, one pound of sugar, three-fourths of a pound of butter, one pound of flour. Make a rich pastry and put into deep pie-pans, fill with any kind of fruit you prefer— if large fruit, chop fine. Pour the above mixture over it, and bake to a light brown. Serve with sauce. This will make six pies. SPONGE CREAM PIE. Make crust for two pies. To three well-beaten eggs add one cupful of white sugar; stir well together. Take one and one-half cupful of flour and two tea-spoonfuls of bakingpowder mixed thoroughly together while dry ; then add the flour thus prepared to the eggs and sugar; also one-half cupful of cold water. Stir all together. Lastly, add one table-spoonful of hot water, and bake immediately in deep pie-pans. When nearly cold, split and spread the cream between. Cream: Put one cupful of wrater and one-half cupful of milk into a tin bucket. Set the bucket in a kettle of cold water, then heat until the water boils. While it is heating, The Neiv Kentucky Home Cook Book. 221

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The new Kentucky home cook book