AUNT SARAH'S LEMON PIE
This is a good, old-fashioned recipe for lemon pie, baked with two crusts, and not expensive. Grate the yellow outside rind from one lemon, use juice and pulp, but not the white part of rind; mix with 2 small cups of sugar, then add 1 cup of water and 1 cup of milk, and 1 large tablespoonful of corn starch, moistened with a little of the one cup of water. The yolks of 2 eggs were added. Mix all ingredients and add the stiffly beaten whites of eggs. This quantity will fill three small pastry crusts. The mixture will measure nearly one quart. Pour into the three crusts, moisten edges of pies, place top crusts on each pie. Pinch edges of crust together and bake in hot oven.
THE PROFESSOR'S WIFE'S SUPERIOR PASTRY
For superior pastry use 1½ cups flour, 1 cup lard, ½ teaspoonful salt and about ¼ cup of cold water, or three scant tablespoonfuls. Put 1 cup of flour on the bake board, sprinkle salt over, chop ¼ cup of sweet lard through the flour with a knife, until the pieces are about the size of a cherry. Moisten with about ¼ cup of ice cold water. Cut through the flour and lard with a knife, moistening a little of the mixture at a time, untilyou have a soft dough, easily handled. Roll out lightly the size of a tea plate. Take ⅓ of the lard remaining, put small dabs at different places on the dough (do not spread the lard over), then sprinkle over ⅓ of the remaining half cup of flour and roll the dough into a long, narrow roll, folding the opposite ends in the centre of the roll. Roll out lightly (one way), then add lard and flour; roll and repeat the process until flour and lard have all been used. The pastry may be set aside in a cold place a short time before using. If particularly fine pastry is required, the dough might be rolled out once more, using small dabs of butter instead of lard, same quantity as was used of lard for one layer, then dredged thickly with flour and rolled over and over, and then ends folded together, when it should be ready to use. When wanted to line pie-tins, cut pieces off one end of the roll of dough and roll out lightly. The layers should show plainly when cut, and the pastry should puff nicely in baking, and be very rich, crisp and flaky. When preparing crusts for custards, lemon meringues and pies having only one crust, cut narrow strips of pastry about half an inch wide, place around the upper edge or rim of crust and press the lower edge of the strip against the crust; make small cuts with a knife about ⅓ inch apart, all around the edge of this extra crust, to cause it to look flaky when baked. This makes a rich pie crust.
A very good crust may be made by taking the same proportions as used for superior pastry, placing 1½ to 2 cups flour on the bake board, add salt, cut ½ cup lard through the flour, moistening with water. Roll out crust and line pie-tins or small patty pans for tarts. This pastry is not quite as fine and smooth as the other, but requires less time and trouble to make.
The Professor's wife taught Mary to make this pastry, but Mary never could learn from her the knack of making a dainty, crimped, rolled-over edge to her pies, which she made easily with a deft twist of her thumb and forefinger.
MARY'S LEMON MERINGUE (MADE WITH MILK)
Line two large pie-tins with pie crust, prick with a fork before placing crusts in oven to bake. When baked stand aside to cool while you prepare the following filling: The juice andgrated rind of 1 lemon, 1 pint sweet milk, 1 cup sugar, yolks of three eggs, 3 tablespoonfuls flour, butter size of a walnut. Cream together sugar, flour, yolks of eggs, then add lemon, mix well then add to the scalded milk on the range and cook until thick. Let cool, but do not allow to become quite cold, spread on the two crusts, which have been baked. When quite cold add 3 tablespoonfuls of sugar to the stiffly beaten whites of the three eggs, spread on top of pies, sift 1 tablespoonful pulverized sugar on top of meringue and set in a quick oven until fawn color. Serve cold.
When mixing pie dough, should you have mixed more than needed at one time, lineagatepie-tins with crust (never stand away in tin). They may be kept several days in a cool place and used later for crumb cakes or custards. Or a crust might be baked and used later for lemon meringues, etc.
APPLE TART
Line pie-tins with rich pie crust, sift over each 1 tablespoonful flour and 2 tablespoonfuls sugar. Place on the crust enough good, tart baking apples, which have been pared, cored, halved and placed (flat surface down) on the crust. Put bits of butter over the top and between the apples, about 1 large tablespoonful altogether, and sprinkle about 2 tablespoonfuls of sugar over, add about 1 tablespoonful of cold water when pies are ready to place in oven. These pies should be baked in a very hot oven. When apples are soft take pies from oven and serve one pie, hot; stand the other one aside until quite cold.
To the stiffly beaten white of one egg add one tablespoonful sugar. Stir together and place a spoonful on the top of each half of apple and place in oven until meringue has browned and serve pie cold. Peach tarts may be made in a similar manner, omitting the meringue and substituting peaches for apples.
RAISIN OR "ROSINA" PIE
"Rosina" pie, as Aunt Sarah called it, was composed of 1 lemon, 1 egg, 1 cup sugar, 1 tablespoonful flour, 1 cup large, blue,seeded raisins. Cover the raisins with one cup of cold water; let soak two hours. Cream egg and sugar together, add juice and grated rind of one quite small lemon, or half a large one. Mix the tablespoonful of flour smooth with a little cold water, add to the mixture, then add raisins and to the water in which they were soaked add enough water to fill the cup and cook until the mixture thickens. When cool fill pie-tins with the mixture, bake with upper and under crust about 20 minutes in hot oven. Aunt Sarah used ageneroustablespoonful of flour for this pie.
"SNITZ" PIE
Cover a bowlful of well-washed dried apples with cold water and allow to soak over night. The following morning cook until tender and mash through a colander. If quite thick a small quantity of water should be added. Season with sugar to taste. Some apples require more sugar than others. Add cinnamon, if liked. Aunt Sarah never used any spices in these pies. Bake with two crusts or place strips cross-wise over the pie of thinly rolled dough, like lattice work. These are typical "Bucks County" pies.
MARY'S RECIPE FOR PLAIN PUMPKIN PIE
Line a pie-tin, one holding 3 cups of liquid, with rich pastry. For the filling for pie mix together the following: 1 cup of steamed pumpkin, which had been mashed through a colander, 1 egg, beaten separately, 1 tablespoonful of flour, 2½ tablespoonfuls of sugar, ⅛ teaspoonful of salt, ½ teaspoonful of grated nutmeg, same of ginger, 1½ cups of milk (scant measure). The mixture should measure exactly 3 cups, after adding milk. Pour this mixture into the pastry-lined pie-tin and bake in a moderate oven until top of pie is a rich brown.
CHOCOLATE PIE
Melt one square of Baker's unsweetened chocolate, or ¼ cupof powdered cocoa, mix with this ½ cup of granulated sugar and ¼ cup of corn starch. When well mixed add yolks of 3 eggs, a pinch of salt, 2 cups of milk; cook all together in a double boiler until thickened. When cool flavor with vanilla. Fill pastry-lined pie crust with the mixture. Beat the 3 whites of eggs to a froth, mix with a couple tablespoonfuls of pulverized sugar, spread on top of pie, stand in oven until light brown.
"PEBBLE DASH" OR SHOO-FLY PIE
Aunt Sarah made these to perfection and called them "Pebble Dash" pie. They are not really pies, they resemble cakes, but having a crust we will class them with pies. She lined three small sized pie-tins with rich pie crust. For the crumbs she placed in a bowl 3 cups of flour, 1 cup brown sugar and ¾ cup of butter and lard, mixed and rubbed all together with the hands, not smooth, but in small rivels. For the liquid part she used 1 cup baking molasses, 1 cup hot water, 1 teaspoonful baking soda dissolved in a few drops of vinegar and stirred this into the molasses and water. She divided the liquid among the three pans, putting one-third in each crust, over which she sprinkled the crumbs. Bake one-half hour in a moderate oven. These have the appearance of molasses cakes when baked.
VANILLA CRUMB "CRUSTS"
Cook together a short time ½ cup molasses, 1 egg, 1 tablespoonful flour, 1 cup sugar, 2 cups cold water. Moisten the flour with a little cold water before adding to the other ingredients. When cooled add 1 teaspoonful of vanilla. Pour this mixture in the bottom of each of four common sized pie-tins, lined with pastry, and sprinkle over the following crumbs:
THE CRUMBS (FOR VANILLA CRUMB CRUSTS).
Two cups flour, ½ cup butter and lard, mixed, ½ teaspoonful soda and 1 cup sugar, rubbed together with the hands to form crumbs. Scatter these crumbs over the four pies.
These are not thick pies, but simply what the recipe calls them—vanilla "crusts."
"KASHA KUCHEN" OR CHERRY CAKE
Aunt Sarah sometimes filled the bottom crusts of two small pies (either cheese pie or plain custard) with a layer of fresh cherries and poured the custard over the top of the cherries and baked same as a plain custard pie.
Aunt Sarah might be called extravagant by some, but she always made egg desserts when eggs were cheap and plentiful, in the Spring. In Winter she baked pies and puddings in which a fewer number of eggs were used and substituted canned and dried fruits for fresh ones. In summer she used fresh fruit when in season, ice cream and sherbets. She never indulged in high-priced, unseasonable fruits—thought it an extravagance for one to do so, and taught Mary "a wise expenditure in time means wealth."
For banana custard pie she substituted sliced banana for cherries on top of pie.
"RIVEL KUCHEN"
Place in a bowl 1 cup flour, ½ cup sugar (good measure), ½ cup butter and lard, or all butter is better (scant measure). Some like a little grating of nutmeg, especially if part lard is used. Mix or crumb the ingredients well together with the hands to form small lumps, or rivels. Line pie-tins with a rich pastry crust and strew the rivels thickly over and bake in a quick oven. A couple tablespoons of molasses spread over the crumbs is liked by some. This is a favorite pie or cake of many Pennsylvania Germans.
AUNT SARAH'S LEMON MERINGUE
Two cups of water, 1½ cups of sugar, 2 rounding tablespoonfuls of corn starch, 4 eggs, 1 tablespoonful of butter, 2 small lemons. Mix the water, sugar and corn starch dissolved in a little cold water, pour in sauce-pan, place on range and stir mixture until thickened. Beat separately the yolks of 4 eggs and the whites of 2, then add both to the above mixture. Remove from the fire, add the juice of two small lemons and grated rind of one; add butter. Fill two previously baked pastry shells withthe cooled mixture. Beat the remaining whites of egg (another white of an egg added improves the appearance of the pie.) Add one tablespoonful of pulverized sugar to each egg used; place the stiffly beaten whites of egg rockily over tops of pies stand in oven until a delicate shade of brown. This is a delicious pie.
A COUNTRY BATTER PIE
Line two medium-sized pie-tins with pastry crust in which pour the following mixture, composed of ½ cup of granulated sugar and one egg, creamed together; then add ½ cup of cold water and the grated yellow rind and juice of one lemon.
For the top of pies: Cream together 1 cup of sugar, ¼ cup of lard and 1 egg, then add ½ cup of sour milk alternately with 1½ cups of flour, sifted with ½ teaspoonful of baking soda and ½ teaspoonful of cream of tartar. Place ½ of this mixture on top of each pie. Bake in oven.
PUMPKIN PIE (AUNT SARAH'S RECIPE)
The best pumpkin for pie is of a deep orange yellow with a rough, warty surface. Remove the soft, spongy pulp and seeds of the pumpkin, pare and cut into small pieces. Steam until tender. Put in a colander to drain, then mash through colander with wooden potato masher. For one deep pie allow one pint of the stewed pumpkin, beat in 2 eggs, one at a time, ½ teaspoonful salt, 1 teaspoonful ginger, ½ teaspoonful grated nutmeg, ½ teaspoonful cinnamon, ⅔ cup sugar, 1 scant pint milk. Beat all together. This mixture should barely fill a quart measure. Pour in a deep pie-tin lined with rich crust, grate nutmeg over the top of pie and bake from 45 to 50 minutes in a moderate oven. Have the oven rather hot when the pie is first put in to bake and then reduce the heat, else the filling in the pie will boil and become watery. If liked, two tablespoonfuls of brandy may be added to the mixture before filling the crust. In that case, use two tablespoonfuls less of milk.
WHITE POTATO CUSTARD (AUNT SARAH'S RECIPE)
Boil one medium-sized potato, mash fine, add 1 large tablespoonful of butter and a generous ½ cup sugar. Beat to a cream. When the mixture has cooled add yolks of 2 eggs, ½ cup sweet milk and grated rind and juice of half a lemon. Lastly, stir in the stiffly beaten whites of the two eggs. Bake in a medium-sized pie-tin with one crust in a moderately hot oven about 25 minutes, until a rich brown on top. This is a delicious pie and would puzzle a "Bucks County lawyer" to tell of what it is composed.
"RHUBARB CUSTARD" PIE
Two cups of rhubarb, uncooked, do not skin it, cut in half-inch pieces. Cream together 1 cup of sugar, 1 tablespoonful of cornstarch, 2 eggs (reserve white of one egg). Add the 2 cups of rhubarb to this mixture and place all in a pie-tin lined with pastry. Place in oven and bake until rhubarb is tender. Remove from oven and when pie has cooled spread over it the stiffly beaten white of the egg, to which had been added one tablespoonful of sugar. Place pie in oven and brown a light fawn color.
"LEMON APPLE" PIE
Grate the yellow rind from a lemon (discard the white part of rind), grate the remainder of the lemon, also pare and grate 1 apple. Add 1½ cups of sugar, then add 2 well-beaten eggs. Pour this mixture into 1 large pie-tin lined with rich pastry; place on a top crust, pinch edges, moistened with water, together; bake in an oven with a steady heat. When pie has baked sift pulverized sugar thickly over top and serve cold. From these materials was baked a fair sized pie.
GREEN CURRANT PIE
Line a pie-tin with rich pastry; place oil this crust 2 tablespoonfuls of flour and 2 tablespoonfuls of sugar; then add 2 cupsof well-washed and stemmed green currants, previously mixed with 1 tablespoonful of cornstarch, moistened with a small quantity of cold water. Add 1 cup of sugar (from which had been taken the 2 tablespoonfuls placed on crust;) add 2 tablespoonfuls of water; cover with a top crust, cut small vents in crust, bake in a moderate oven. When crust loosens from side of pan the pie should be sufficiently baked.
A COUNTRY "MOLASSES" PIE
Place in a mixing bowl ¾ cup flour (generous measure), ½ cup granulated sugar, 1 generous tablespoonful of butter.
Crumble all together with the hands until quite fine. Then to ¼ cup of New Orleans (baking) molasses add ¼ cup of boiling water and ¼ teaspoonful of soda (saleratus). Beat together the molasses, water and soda until the mixture is foamy and rises to top of cup. Then pour into a medium-sized pie-tin, lined with pie crust (the pie-tin should not be small or the mixture, when baking, will rise over top of pan). Sprinkle the prepared crumbs thickly over the molasses mixture and with a spoon distribute the crumbs well through the mixture. Bake in a moderate oven from 25 to 30 minutes and you will have the old-fashioned pie your Grandmother used to bake.
When her baking finished, she had dough remaining for an extra crust. Children always called this "molasses candy pie," as 'twas quite different from the "molasses cake batter" usually baked in crusts.
A MOCK CHERRY PIE
This pie was composed of ¾ cup of chopped cranberries, ¾ cup of seeded and chopped raisins, ¾ cup of sugar, ¾ cup of cold water, 1 tablespoonful of flour, 1 teaspoonful of vanilla all together and bake with two crusts.
AUNT SARAH'S CUSTARD PIE
Line an agate pie-pan (one used especially for custards twoinches in depth, holding exactly one quart) with a rich pastry. Break five large eggs in a bowl, heat lightly with an egg-beater and add ½ cup of sugar. Boil 3 cups of sweet milk, pour over the eggs and sugar, add 1 teaspoonful of butter and a pinch of salt, ½ teaspoonful of vanilla. The mixture should fill a one-quart measure. When the custard has cooled, pour either into the deep pie-pan, lined with pastry, holding one quart, or into two ordinary pie-tins holding one pint each. Place the custard pie in a quick oven, that the crust may bake before the custard soaks into the crust; then allow oven to cool and when the custard is "set" (which should be in about 35 minutes) remove from the oven and serve cold. The custard should be the consistency of thick jelly. Scalding the milk produces a richer custard.
PLAIN RHUBARB PIE
Line a pie-tin with rich crust, skin rhubarb and cut into half-inch pieces a sufficient quantity to fill 3 cups. Mix together 1 cup of sugar and ¼ cup of flour. Place a couple tablespoonfuls of this on the bottom crust of pie. Mix sugar and flour remaining with 3 cups of rhubarb and fill the crust. Moisten the edge of crust with water, place on top crust, press two edges of crust together (having cut small vents in top crust to allow steam to escape). Bake in a moderate oven about 30 minutes, when top crust has browned pie should be baked.
MARY'S CREAM PIE
Bake crusts in each of two pie-tins. For filling, 1 pint of milk, 1 generous tablespoonful of corn starch, 2 tablespoonfuls of sugar, 2 yolks of eggs (well beaten), 1 teaspoonful of vanilla. Cook all together until mixture thickens and when cooled put in the two baked crusts.
Mix the stiffly beaten whites of two eggs with two tablespoonfuls of pulverized sugar and spread over cream filling in pies and brown lightly in oven.
Always prick the lower crust of a pie carefully with a fork to allow the air to escape; this will prevent blisters forming in the crusts baked before filling crusts with custards.
APPLE CUSTARD PIE
To 1 cup of hot apple sauce (unsweetened) add a tiny pinch of baking soda, 1 tablespoonful of butter, 1 cup of sugar, grated rind and juice of half a lemon or orange, 2 egg yolks, ½ cup of sweet cream and 1 large teaspoonful of corn starch. Line a pie-tin with pastry, pour in this mixture and bake. When the pie has cooled spread over top a meringue composed of the two stiffly beaten whites of eggs and two tablespoonfuls of pulverized sugar flavored with a little grated orange or lemon peel. Brown top of pie in oven.
LEMON PIE WITH CRUMBS
Place in a bowl 1 cup (good measure) of soft, crumbled stale bread. Pour over this one cup of boiling water, add 1 teaspoonful (good measure) of butter and beat until smooth, then add 1 cup of sugar, the grated rind and juice of 1 lemon and the beaten yolks of 2 eggs. This mixture should measure about 1 pint. Pour into a pie-tin lined with rich pastry and bake. When cold spread over a meringue made of the stiffly beaten whites of the 2 eggs and 3 tablespoonfuls of granulated sugar. Place in the oven until the meringue is a light fawn color and serve cold.
AUNT SARAH'S BUTTER SCOTCH PIE
Boil together 1 cup brown sugar and 2 tablespoons butter until a soft, wax-like consistency. Mix together 2 heaping teaspoons flour, yolk of 1 egg and 1 cup of milk. Beat until smooth; stir this into the sugar and butter mixture and cook until thick. Flavor with lemon or vanilla, pour into baked crust and spread over top the beaten white of 1 egg to which has been added tablespoon sugar and brown in oven.
GREEN TOMATO MINCE MEAT
One peck of green tomatoes, chopped fine; 3 lemons, 2 seeded raisins, 5 pounds of granulated sugar, 1 cup of vinegar, 1 teaspoonful of cloves, 1½ tablespoonfuls of nutmeg, 1tablespoonful of cinnamon. Cook tomatoes 3¾ hours, then add the other ingredients and cook all together 30 minutes. A small quantity of grated orange peel, finely minced citron, cider, brandy or canned fruit juice may be added to improve the flavor of the mince meat. Fill air-tight jars with the hot mixture and screw on jar-tops. This mince meat may be prepared in season when tomatoes are plentiful; is both good and cheap and is a splendid substitute for old-fashioned mince meat.
ORANGE MERINGUE (A PIE)
Into a bowl grate the yellow outside rind of a large, juicy orange; add the juice and pulp, but not any of the tough part enclosing sections. Add 1 tablespoonful of lemon juice, 1 cup of granulated sugar, which had been beaten to a cream with 2 tablespoonfuls of butter, the yolks of 3 eggs, 2 large tablespoonfuls of corn starch, mixed smoothly with a little cold water, and 1 cup of boiling water. Cook all together until thickened and when cool spread on a rather large pie-tin, lined with a baked crust of superior pastry. Add to the stiffly beaten whites of 3 eggs 3 tablespoonfuls of pulverized sugar. Place meringue over top of pie and place in oven until a light fawn color.
GRANDMOTHER'S RECIPE FOR "MINCE MEAT"
The day preceding that on which mince meat is to be prepared, boil 5 pounds of beef. To the well-cooked, finely-chopped meat add 10 pounds of tart apples, chopped into coarse bits; 2 pounds of finely-chopped suet, 2 pounds of large blue raisins, seeded; 2 pounds of dried, cleaned currants, ½ pound of finely-shaved citron, 2 tablespoonfuls of cinnamon, 1 tablespoonful of cloves, 1 tablespoonful of grated nutmeg, 1 small tablespoonful of salt, 1 pint of baking molasses, 1 pint of brandy or cider which had been boiled down. Mix all well together, add more spices, if liked, also juice of 1 orange or lemon. Place all ingredients in a large preserving kettle, allow the mixture to heat through. Fill glass jars, seal and stand away until used. Add more cider, should it he required, when baking pies.
"TWENTIETH CENTURY" MINCE MEAT
Two pounds lean beef (uncooked), chopped fine, ½ pound beef suet, shredded.
Put the beef and suet in a large stone jar, pour over it ⅔ of a quart of whiskey. Let stand covered with a lid for a week, then add 2 pounds large, seeded raisins, 2 pounds Sultana raisins, 2 pounds currants, ½ pound citron, juice and grated rind of 2 oranges and of 2 lemons, 1 teaspoonful salt, 1 tablespoon ground cinnamon, 2 grated nutmegs, ½ teaspoon ground allspice, 1 pound sugar. Let stand two weeks, then it is ready to use. When you wish to bake pies take out as much of the mince meat as you wish to use and add chopped apples, two parts of mince meat to one part chopped apples, and add more sugar if not as sweet as liked. If too thick, add a little sherry wine and water, mixed. Fill bottom crust with some of the mixture, cover with top crust and bake. There must be just enough liquor in the jar to cover the meat, as that preserves it. This seems like a large quantity of liquor to use, but much of the strength evaporates in baking, so that only an agreeable flavor remains; that is, to those who like liquor in mince meat; some people do not. Others there are who think mince meat not good unless made with something stronger than cider. Mince pies made by this recipe are excellent. This recipe was given Mary by a friend, a noted housekeeper and cook.
A "DUTCH" RECIPE FOR PUMPKIN PIE
Line a medium-sized pie-tin with pastry. Cover the crust thickly with thinly-sliced, uncooked pumpkin, cut in inch lengths. Place on the pumpkin 1 tablespoonful of syrup molasses, 1 tablespoonful of vinegar, 1 tablespoonful flour and sweeten with sugar to taste, dust over the top a little ground cinnamon, cloves and nutmeg; cover pie with a top crust and bake in a moderately hot oven. When baked the pumpkin filling in the pie should resemble diced citron and the pie have somewhat the flavor of green tomato pie. (The vinegar may be omitted and the result be a very good pie.)
MARY'S COCOANUT CUSTARD PIE
Line two medium-sized pie-tins with rich pastry and bake. For the custard filling: 3 egg yolks, 2 cups granulated sugar, 1 quart of milk.
Cook all together, then add 1 tablespoonful of corn starch and one of flour (moistened with a little cold water before adding). Cook all together until the mixture thickens. Flavor with one teaspoonful of vanilla. Allow the mixture to cool.
Grate one good-sized cocoanut, mix half of it with the custard and fill into the two crusts. Spread over the tops of the two pies the stiffly beaten whites of the three eggs to which you have added a small quantity of sugar. Over this sprinkle the remaining half of the grated cocoanut, stand in the oven a few minutes, until top of pie is lightly browned.
GRAPE PIE
Pulp the grapes. Place pulp in a stew-pan and cook a short time. When tender mash pulp through a sieve to remove seeds. Add skins to pulp. Add one scant cup of sugar and rounded teaspoonful of butter. Line a pie plate with rich pastry, sprinkle over one tablespoonful of flour. Pour in the grape mixture and sift another tablespoonful of flour over the top of mixture and cover with a top crust in which vents have been cut, to allow the steam to escape, and bake in a hot oven. Allow two small cups of grapes to one pie.
SOUR CHERRY PIE
One quart of cherries, ½ cup of flour for juicy sour cherries, (scant measure of flour), 1½ cups sugar.
Pit the cherries, saving cherry juice. Mix together sugar and flour and place about ⅓ of this on a pie-tin lined with pastry. Fill with cherries and juice and sprinkle remaining sugar and flour over. Bake with an upper crust, having vents cut in to allow steam to escape.
AUNT SARAH'S STRAWBERRY PIE
Make a rich crust, line a pie-tin and fill with clean, hulled strawberries. Allow one quart to each pie. Sweeten to taste; sprinkle a generous handful of flour over the berries, having plenty of flour around the inside edge of pie. Use ½ cup of flour all together. Cut a teaspoonful of butter into small bits over top of berries, cover with top crust with vents cut in to allow steam to escape, pinch edges of crust together to prevent juice escaping from pie, and bake.
FLORENDINE PIE
To 2 apples, cooked soft and mashed fine (after having been pared and cored) add the yolk of one egg (well beaten) one minute before removing the cooked apple from the range. Then add 1 small cup of sugar, a piece of butter the size of a hickory nut, 1 teaspoonful of flour; flavor with either lemon or vanilla. Line a pie-tin with rich pastry crust. Pour in the mixture and bake in a quick oven. This makes a delicious old-fashioned dessert.
AUNT SARAH'S CHEESE CAKE
Prepare the following for one cheese cake, to be baked in a pie-tin lined with pastry crust:
One heaping cup of rich, creamy "smier kase," or cottage cheese, was placed in a bowl, finely mashed with a spoon until free from lumps. Then mixed smooth with 2 tablespoonfuls of sweet milk, 1 tablespoonful of softened butter was added, a pinch of salt, about ¾ cup of sugar, 1¼ table spoonfuls of flour (measure with an ordinary silver tablespoon). One large egg was beaten into the mixture when it was smooth and creamy, 1 cup of milk was added. After adding all the different ingredients the mixture should measure about 3¾ cups and should be very thin. Pour the mixture into a pastry-lined pie-tin. This is one of the most delicious pies imaginable, if directions given are closely followed. Bake in a moderately hot oven until cheese custard is "set" and nicely browned on top, then allow the oven doorto remain open about five minutes before removing the "pie," as I should call it, but Bucks County farmers' wives, when speaking of them, invariably say "cheese cakes." Should the housewife possess "smier kase,"notrich and creamy, use instead of the one tablespoonful of sweet milk, one tablespoonful of sweet cream.
"FRAU SCHMIDT'S" LEMON PIE
Grated yellow rind and juice of one lemon, 1 cup of sugar, 1 cup of molasses, 1 egg, butter, size of a walnut; 1 tablespoonful of corn starch, ¾ cup of water. Cream together the butter, sugar and egg, add the corn starch moistened with a little cold water, add grated rind and juice of one lemon, molasses, and lastly add water. Cook all ingredients together. When cool fill 2 or 3 small pie-tins lined with rich pastry; cover with top crust and bake.
PICKLES—SPICED CUCUMBERS
Pare cucumbers, then cut in inch lengths. Slice onions and peppers quite thin. Place all in a large earthenware bowl and sprinkle over about ½ cup of table salt; mix all well together, let stand four or five hours, when place in a colander; cover with a plate and drain off all the salt water possible or squeeze through a cheese-cloth bag.
Boil together for 10 minutes the following; 1 quart of vinegar, 1 tablespoonful of cloves, 1 teaspoonful of turmeric powder (dissolved in a little of the vinegar) and 1 scant cup of sugar. Add the cucumbers, peppers and onions to the hot vinegar. Let come to a boil and allow all to boil two minutes, then place in sterilised jars and seal.
MIXED SAUCE TO SERVE WITH MEATS
Thin with vinegar and boil until thick. Add 1 teaspoonful of grated horseradish.
To flavor vinegar cover finely-cut green and red peppers with vinegar and allow all to stand about 24 hours, then strain and use the vinegar.
PEPPER RELISH
Chop fine 12 sweet red peppers, 12 sweet green peppers and 8 small onions. Put all in a bowl and cover with boiling water and let stand five minutes. Drain off, cover again with boiling water and let stand ten minutes. Then place in an agate colander or muslin bag and let drain over night. The following morning add 1 quart of good sour vinegar, 1½ cups sugar, 2 even teaspoonfuls salt and boil 20 minutes. While hot fill air-tight jars. This is excellent.
PICKLED RED CABBAGE
Shred red cabbage, not too fine, and sprinkle liberally with salt. Stand in a cool place 24 hours. Then press all moisture from the cabbage, having it as dry as possible; stand the earthen bowl containing the cabbage in the sun for a couple of hours. Take a sufficient quantity of vinegar to cover the cabbage. A little water may be added to the vinegar if too sour. Add 1 cup sugar to a gallon of vinegar and a small quantity of celery seed, pepper, mace, allspice and cinnamon. Boil all about five minutes and pour at once over the cabbage. The hot vinegar will restore the bright red color to the cabbage. Keep in stone jar.