Dried-Apple Pie.
Soak the apples, put in a brown earthen pot, cover with water; cover the pot, and bake four or five hours; sweeten with sugar or molasses the last half hour and mash well with a spoon; when the apples are thor oughly cooked, flavor with lemon juice and add a little butter. The pie can be baked between two crusts, or bands of the paste can be placed over the top.
Banana Pie.
Yolks 2 eggs, cupful sugar, 2 large bananas.
Beat the yolks of eggs and sugar to a cream. Peel and mash bananas, beat into the eggs together with milk. Bake with one crust; when done, cover with a meringue made of the 2 whites and 2 tablespoonfuls sugar. Serve cold.
Rhubarb Pie.
Wash rhubarb, cut in half-inch pieces, put in deep pie plate having narrow strip of paste around the edge, sprinkle with sugar mixed with flour, allowing 1 cupful sugar and 2 tablespoonfuls flour to every cupful rhubarb. Cover with paste, and bake like apple pie. All juicy fruit pies should be made in the same way.
Chocolate Pie.
2 cupfuls scalding milk, 3 eggs, 4 tablespoonfuls sugar, 1 cupful Runkel's Chocolate, 1 teaspoonful McIlhenny's Mexi can Vanilla.
Maio a custard by pouring milk gradually upon eggs that have been well beaten and sugar. Return to fire, stir in chocolate, remove from fire, add vanilla, and pour the mix ture into a pie plate lined with puff paste. Bake until set. Make a me ringue of the whites of eggs and a tablespoonful powdered sugar, and spread on top of the pie. Brown delicately.
Chocolate-Cream Pie.
1 tablespoonful cornstarch, 1 cupful sugar, 2 cupfuls scalding milk, 3 eggs, 1/ squares Runkel's Chocolate, 1 tablespoonful butter, 1 teaspoonful McIlhenny's Mexi can Vanilla.
Melt the chocolate in a double boiler with the sugar, pour over it the scalding milk, add the cornstarch, and cook five minutes; then beat in the whipped eggs. Cook till the mix ture is custardy, add a dash salt, also butter and vanilla, pour into a fresh ly baked pie shell. Serve ice cold. If you wish to enrich this delicious pie, you may serve it with a meringue or a top of whipped cream.
Mince-Meat.
21 pounds round of beef, 2 quarts chopped apples, 1 pint chopped suet, 11 pints raisins, 1 pint currants, lpound citron, 1 quart sugar, 1 pint molasses, 3 pints cider, 2 tablespoonfuls salt, 4 tablespoonfuls cinnamon, 1 tablespoonful allspice, 1 tablespoonful mace, 1 teaspoonful cloves, 4 nutmegs grated, 4 lemons.
Put the beef in a small stewpan and cover with boiling water. Cook three hours, having the water only bubble at one side of the stewpan. Take from the fire and let the meat cool in the water, with the cover off the pan. When cold, remove fat and gristle, and chop the meat rather fine. Put it in a large bowl with all the other ingredients, except the cider, and mix thoroughly. Now, add the cider, and let the mixture stand in a cold place overnight. In the morn ing turn the mince-meat into a porce lain kettle and heat slowly to the boiling point; then simmer gently an hour. Put the mixture into stone jars and set away in a cold place; or it may be put in glass jars and sealed. It will keep for years in this way. When the pies are being made, 1 tumbler jelly or marmalade to 3 or 4 pies will be found a great improve ment—MARIA PARLOA.