The Rural cook book

two crusts as yon do the real apple pie. Another appleless apple pte is made from pumpkins as follows: Procure a good sound pumpkin (or squash), wash, cut a round of same, as deep as an ordinary apple is, from stem to blossom end; peel, cut down crosswise in slices about an eighth of an inch thick; put in water enough to cover, and stew slowly until tender, but not mushy. Lift carefully from the water, let cool. Prepare crust as for apple pie, line your tins with the crust, place your slices of pumpkin just as you would slices of apple; sprinkle over them a little flour— not over a tablespoonful of sugar; add one tablespoonful of pure cider vinegar to each pie, a few lumps of butter, finish with a top crust. Bake to a rich brown color in a moderate oven. Vermont Blackberry Pie. — Line a deep dripping pan with pastry, cover the bottom with a generous layer of blackberries, sprinkle with sugar and cover with a crust Bake, then add another layer of blackberries and sugar, cover with a top crust, and then bake again. This is recommended as highly delicious, either hot or cold. Buttermilk Pie. — Beat together a heaping cupful of sugar and four eggs; add half a cupful of butter; beat thoroughly and add I}^ pint of fresh buttermilk ; line pie tins with crust ; slice an apple thin and lay in each pie; fill crust with the mixture and bake with one crust. Butterscotch Pie.— Two eggs, one cup brown sugar, butter size of walnut, tablespoon of flour, one cup cream, one teaspoon vanilla. Cream the butter, sugar and flour together, add the beaten yolks, cream and flavoring. Pour this into a good baked pie crust and return to the oven. When it has thickened spread over it the whites beaten very stiff, with two level tablespoons' of sugar. Have the oven quite cool while the meringue is browning. Carrot Pie.— Scrape the skin off the carrots, boil them soft and strain them through a sieve. To a pint of the strained pulp put three pints of milk, six beaten eggs, two tablespoonfuls of melted butler, the juice of half a lemon and the grated rind of a whole one. Sweeten it to your taste, and bake it in deep pie plates without an upper crust. Cheese Cakes. — This is a rich English dainty. Take tour ounces of butter, and cream it in a warm pan ; add four ounces of sugar, beat well ; add the yolk of one egg, beat again, then add one whole egg; beat all well together, and mix in four ounces of currants. Line patty pans with paste, fill with the mixture, shake a little sugar over the top, and bake. Curd Cheese Cakes. — Add one egg to one cupful of fresh curd; beat smooth,' and beat in one-half cupful of sugar, and a piece of butter the size of a walnut. Flavor with nutmeg or any other spice, and use as filling for a pie without top crust A richer curd cheese cake is made by using the recipe given for ordinary cheese cakes, and beating the curd into it before the currants are added. Chocolate Pie.—— l^ine a deep pie pan with rich pie crust and bake in ■ quick oven. Grate one-half teacupful of chocolate and put into a saucepan, with one cupful of hot water, butter the size of an egg, one tablespoonful vanilla, one cupful of sugar, the beaten yolk of two eggs and two tablespoon fu Is of cornstarch, dissolved in a little water; mix well; cook until thick, stirring constantly. Pour into the pie shell and let cooL Beat the whites of the two eggs to a stiff froth, add two tablespoonfuls of powdered sugar, spread on top of pie and slightly brown in oven. Cider Jelly Pie. — This ts a tested old-fashioned recipe. A half pint of boiled cider, a cupful of brown sugar, a cupful of boiling water and two tablespoonfuls of cornstarch. Stir the cornstarch into the cider, add the other ingredients and cook for lO toinutes. Fill into a pastry-lined pie tin and cover with an upper crust