The Rural cook book

Prune Pie,— Stew half pound of prunes as for sauce. When quite soft remove the stones, sweeten, beat up and gradually fold in the whites of two eggs. Line deep pie tins with crust and bake twenty minutes. Then turn in the prune mixture; spread smoothly on top and pour over this a layer of well-sweetened and well-flavored apple sauce. Place in oven and bake twenty minutes longer. Eat hot or cold. Prune Pie No. 2. — One cupful of stewed and stoned prunes, chopped fine; three tablespoonfuls of the syrup in which they were stewed, two eggs, yolks and white beaten separately, the whites to a stiff froth; sugar, salt and flavoring to taste. The prunes should be soaked an hour or two in warm water before stewing, then cooked slowly several hours, putting them on with cold water enough nearly to cover them and enough sugar to make a rich syrup. Bake without upper crust Prune Pie No. 3,— Cover a pie tin with rich crust, and then half fill with a layer of stewed prunes and their juice, the stones having been removed. Over the prunes pour a custard, made by beating up one egg and a teacupful of milk, a little nutmeg being grated over the top. The pie is baked until the custard is set. Little patty pans lined with pie crust and filled with the same material, are prune fanchonettes. Pumpkin Pie. — This recipe differs decidedly from those ordinarily used and is very good. Cut the pumpkin without paring, bake it, skin side down, until tender, and then scoop out the pulp and sift it. For one pie allow V/i cupful of pumpkin, one cupful of boiling milk, one teaspoonful of butter, half a cupful of sugar, half a teaspoonful of salt, onequarter teaspoonful of cinnamon, same amount of ginger; add one egg, beaten separately, Half bake (he crust, fill with the pumpkin and bake. Pumpkin Pie Without Eggs. — Let the pumpkin be of the pie variety, small, close-grained, and sweet. Steam it until tender, then press through a colander. To a pint of sifted pumpkin add one quart of rich milk, two level tablespoonfuls flour, one cupful sugar, two teaspoonfuls ginger and a pinch of salt This is sufficient for two pies. Fill the crusts, sift on a Kttle sugar and a dust of nutmeg, and bake. If the pumpkin is not up to the standard, one egg may be added, but not as a substitute for the flour, which gives body and smoothness to the filling. Raisin Pie.— One cupful of nice raisins; wash quickly, cover with boiling water, cook until tender; remove seeds; moisten a cupful of bread crumbs with the water, add one-fourth cupful of sugar, one egg (beaten), one tablespoonful lemon juice and the raisins, cut in two or three pieces each ; an upper and lower crust of tender pastry and a satisfactory bake make a most delicious pie. Raisin Pie No. 3.— Boil one pound of seeded raisins in sufficient water to cover for one hour. Then add the juice and grated rind of one lemon, a piece of butter the size of an egg, one cupful of sugar, and two tablespoonfuls of cornstarch. Bake in two crusts. This makes filling for two pies. A second way of making a pie is to cook one cupful of raisins in one cupful of water until they are softened, add the grated rind and juice of one lemon, half a cupful of sugar, a sifting of cinnamon and sufficient powdered cracker crumbs to thicken. Bake in two crusts. Raisin Turnovers,— One cupful of seeded raisins, the rind of a lemon, or a few pieces of candied lemon or orange peel, and a small piece of preserved citron, chop all together finely, stir into this one beaten egg, and the juice of one lemon. Roll out puff paste thinly, and cut it in circles, lay them on a plate, till with the mixture, then cover and press the edges firmly together. Bake the same length of time as you would a pie.