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78 | Blue Ribbon Cook Book

Orange Pie—Made like lemon pie, but substitute orange juice for the
water, and use only 4 a lemon.

Prune Pie—Stew prunes as for sauce, stone them, have ready a pie dish
lined with paste, fill this dish with the stoned prunes, sprinkle over them 3
cup sugar, and a little Blue Ribbon cinnamon, and grated rind and juice
of 3 lemon. Bake it with an upper crust, or lattice top, or after baking
cover it with deep frosting made of the whites of 2 eggs, 2 to 3 tablespoons
powdered sugar and any flavor desired.

Cranberry Pie—1}{ cups cranberries, 1 cup sugar, } cup water, 2 table-
spoons flour. Cook before putting into crusts. 4 cup raisins may be added.

Berry Pies—Almost any berries can be used, as blue-berries, black-
berries, goose-berries.

The latter should be first cooked. 2 crusts are generally used. It is
advisable to rub undercrust with unbeaten egg white, or sprinkle over with
flour. This will prevent sogginess. A funnel of paper placed in the centre
will prevent juice overflowing. -

Fruit Pies—Apricots, apricots and prunes, peaches, cherries, etc., make
good pies.

Apple Tarts—Line patty pans with crust. Put in each, chopped apple
and a little white sugar; bake in a moderate oven and let cool. Whip a
little cream very stiff, sweeten slightly and flavor with a drop or two of
Blue Ribbon extract of lemon or vanilla. Just before serving, cover
the apple in each tart with the whipped cream. A drop of currant jelly on
the top of each one adds to the effect.

Currant Tarts—1l cup currants, 1 cup brown sugar, two eggs, { cup
melted butter, 1 teaspoon Blue Ribbon vanilla. This makes about 20
tarts.

Raisin Tarts—Use seedless raisins in the above recipe.

Turnovers—Roll pastry about 4 inches square. Put about 1 table-
spoon of any filling on one half. Wet edges with cold water, fold over and
press together. Prick with a fork.

Butter Tarts—2 cups brown sugar, 2 tablespoons melted butter, 2
eggs, 1 teaspoon cornstarch, 2 teaspoons cream, } teaspoon Blue Ribbon
vanilla or lemon extract. :

Cheese Straws—The ‘“‘scraps’”’ of pie crust may be used for cheese
straws. Roll paste to about } inch thickness; cover with a layer of grated.
cheese, press it in lightly and sprinkle with salt and paprika. Now fold the
paste so as to have three layers; roll again to 3} fish thickness, and cut in ©
strips about 5 inches long and } inch wide. Place on baking sheet so that
straws do not touch each other, and bake in a hot oven 8 minutes or until
well browned. Serve with salad. |

Garnish Cups—If one has very tiny muffin tins for forms, tiny pastr
cups may be made, and used to hold mayonnaise on the side of a salad,
filled with tartar sauce and served with fried fish or scallops, or filled with
jelly to serve with chicken or turkey.