The Toronto Cook Book

Mix in order given, two small apples (chopped), one heaping cup sugar, one egg, one-quarter cup cracker crumbs, grated rind and juice of one lemon. Bake with two crusts. Makes one pie. Apple Pie with Whipped Cream Peel, core and quarter six large, tart apples. Line a pie tin with plain paste, fill it with the apples, cover generously with sugar, sprinkle with one-half teaspoon of cinnamon and a little grated nutmeg, dot with one tablespoon of butter cut into bits and bake until the apples are soft. Remove from the oven, cover with one cup of whipped cream and serve while hot. Custard Pie Have your tins lined with good pie paste, with the edges crimped, before you commence to prepare the custard, and the oven hot enough to bake the bottom in a hurry. Put one and one-half pints of milk in the double boiler to scald. Beat three eggs in a dish large enough to hold the milk; also add three-quarters cup of sugar and, as the milk reaches the boiling point, pour it slowly over the eggs and sugar, beating all the time. Pour the mixture quickly into the crust, grate a little nutmeg over the top and place in the oven. This recipe will make two pies. Lemon Cake Pie Take one cup of sugar, two heaping tablespoons of flour, piece of butter size of an egg (melted), pinch of salt, yolks of two eggs. Beat all to a cream, then add juice and grated rind of two medium-sized lemons, cup of milk and the whites of the eggs beaten stiff. Bake thirty minutes in a moderately hot oven. When cut you will see a delicate cake has formed on top. It is very good. Pies Mock Cherry Pie One cup cranberries, cut open one-half cup raisins chopped fine, one cup sugar, one-half cup boiling water, one tablespoon cornstarch dissolved in cold water, one tablespoon vanilla; turn cold water on the cranberries to remove seeds. This makes one pie baked in custard pie plate — two crusts. Boil all together a few minutes until berries are done, then add cornstarch, the same as for cream pie. Add vanilla last. Try it, and if you like it say so and help others. — Boston. Pie Crumpets Make a nice pie crust dough, roll and cut out the size of a pail cover. On one half put the filling, fold over and press down firmly. Prick the top with a fork. Filling — One cup of seeded raisins chopped or put through a food chopper, one cup of sugar, one egg, the juice of one lemon or if one has no lemon use tablespoon of lemon extract. Cook on stove until thick, being careful not to burn. Let cool before using. Pumpkin Pie One and one-half cups steamed and strained pumpkin, twothirds cup brown sugar, one teaspoon cinnamon, one-half teaspoon ginger, one-half teaspoon salt, two eggs, one and one-half cups milk, one-half cup cream. Mix ingredients in order given and bake in one crust. Rhubarb Pie One cup rhubarb, one-half cup raisins and one mediumsized cracker, all chopped together, then add two-thirds cup of sugar, one egg and little salt. Bake with two crusts. Use either canned or fresh rhubarb. Squash Pie Please try my pie and tell me how you like it. One and one-half cups sifted squash, two eggs, one-half cup sugar, pinch salt and a little nutmeg, one pint of milk. Fill crust and sprinkle nutmeg over top as very little is used in squash. — Francis. Washington Pie