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PASTRY, PIES AND TARTS. 327

mix all well and pour into a deep plate lined with paste ; put a strip of the paste around the edge of the dish and bake thirty minutes.

APPLE CUSTARD PIE. No. 3.

LAY a crust in your plates; slice apples thin and half fill your plates ; pour over them a custard made of four eggs and one quart of milk, sweetened and seasoned to your taste.

APPLE CUSTARD PIE. No. 4.

PEEL sour apples and stew until soft, and not much water left in them; then rub through a colander; beat three eggs for each pie to be baked and put in at the rate of one cupful of butter and one of sugar for three pies ; season with nutmeg.

IRISH APPLE PIE.

PARE and take out the cores of the apples, cutting each apple into four or eight pieces, according to their size. Lay them neatly in a bak- ing dish, seasoning them with brown sugar and any spice, such as pounded cloves and cinnamon, or grated lemon peel. A little quince marmalade gives a fine flavor to the pie. Add a little water and cover with puff paste. Bake for an hour.

MOCK APPLE PIE.

CRUSH finely with a rolling pin, one large Boston cracker ; put it into a bowl and pour upon it one teacupful of cold water; add one teacup ful of fine white sugar, the juice and pulp of one lemon, half a lemon rind grated and a little nutmeg ; line the pie-plate with half puff paste, pour in the mixture, cover with the paste and bake half an hour.

These are proportions for one pie.

APPLE AND PEACH MERINGUE PIE,

STEW the apples or peaches and sweeten to taste. Mash smooth and season with nutmeg. Fill the crusts and bake until just done. Put on no top crust. Take the whites of three eggs for each pie and whip to a stiff froth, and sweeten with three tablespoonfuls of pow- dered sugar. Flavor with rose-water or vanilla; beat until it will stand alone ; then spread it on the pie one-half to one inch thick ; set it back into the oven until the meringue is well "set." Eat cold.

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