OCR Text |
Show Mother's Cook Book. It matters not how deep intrenched the wrong-How wrong-How hard the battle goes the day how long-Faint long-Faint not! Fight on! Tomorrow comes the song. M. D. Babcock. Pies of Various Kinds. Of all desserts, pastry seems to be the most favored. Raisin Pie. Take a cupful of chopped raisins, cover with one cupful of boiling water; wa-ter; mix one tablespoonful of flour with half a cupful of sugar, the juice and rind of one lemon, a little salt and a tablespoonful of butter. Beat the yolks of two eggs and stir into the mixture. Bake in one crust, cover with a meringue made from the two whites beaten stiff. Lemon Pie. Mix one tablespoonful of flour with one cupful of sugar, add one cupful of milk, the juice and rind of one lemon, the yolks of two eggs and two tablespoonfuls of butter. Mix well and fold in the well-beaten whites just before filling the pastry shell. Bake in a hot oven at first, then more slowly to cook the filling. Cream Pie. Bake the pastry shell for this pie before filling. Beat the yolks of three eggs, add one cupful of sugar, two tablespoonfuls of cornstarch and two cupfuls of milk. Stir and cook until smooth and the starch is well cooked, then add a teaspoonful of butter and pour into the baked shell. Cover with a meringue using the two whites brown and cool before serving. Ripe Currant Pie. Take one cupful of crushed fruit, one cupful of sugar, two tablespoonfuls tablespoon-fuls of water and one of flour, the yolks of two eggs. Cook and fill a baked shell, cover with a meringue of the whites, and brown. This pie may be more quickly made by putting the filling uncooked into an uncooked pastry pas-try shell and baking quickly at first to cook the pastry, then slowly to finish cooking the currants. Currants that have been canned fresh hy crushing crush-ing with equal parts of sugar, may he 1 used in this recipe, using a pint can. Pie plant may be used in place of the currants for this pie, milking a most dainty dessert. Blueberry Pie. Line a deep pie plate with good pastry and fill with two and a half cupfuls of blueberries, mixed with half a cupful of sugar, one-eighth of a teaspoonful of salt and six green grapes with the seeds removed. Cover with a crust and bake nearly an hour. The berries should be dredged with flou r. |