Pastry 77

Raisin Pie—1 cup brown sugar, 2 tablespoons flour, 1 cup cold water, 1
= seeded raisins, 3 tablespoons lemon juice, } teaspoon salt, 1 teaspoon
utter.

Mix ingredients, cook until mixture thickens; cool, bake between crusts.

Mince Pie—Use 2 crusts. Fill undercrust even full.of mincemeat. Bake
30 minutes.

Mince Meat for Pies—2 pounds raisins, seeded, 2 pounds currants, $
pound mixed peel, 3 pound mixed nuts; if desired, 2 pounds of lean beef,
cooked and minced, 1 pound suet, 5 pounds tart apples, chopped, 3 tea-
spoons salt, 1 tablespoon each Blue Ribbon allspice, cinnamon, mace
and nutmeg, | teaspoon cloves, } cup lemon juice, 3 cups orange juice,
4 cups brown sugar.

Mix all ingredients, except nuts, simmer slowly 35 to 45 minutes, add
nuts. Pack in jars and seal. Let ripen at least one week.

Butterscotch Pie—1 cup brown sugar, 3 tablespoons flour, 3 table-
spoons butter, 1} cups milk, 2 eggs, 3 teaspoon Blue Ribbon vanilla.

Mix sugar and flour, add hot milk, cook. Add to beaten egg yolks, add
other ingredients. Cool, put in shell, cover with meringue made of the egg
whites and sweetened. |

Custard Pie—2 eggs, { cup sugar, } teaspoon salt, 2 cups hot milk, 4
teaspoon flavoring. ;

Beat eggs slightly, add sugar and salt, add hot milk; stir until sugar is
dissolved, add flavoring. Cook in one crust, using a moderate oven. Blue
Ribbon nutmeg sprinkled on the top is well liked.

Cocoanut Pie—Before baking, add 3} cup of cocoanut to the custard
filling.

Chocolate Pie—Add 2 squares chocolate, melted, or 3 cup cocoa, to
custard filling. :

Banana Pie—Dice a banana and stir into custard filling.

Corn Syrup Pie—2 eggs, 3 cup brown sugar, 1 tablespoon flour, 1 cup
corn syrup. :
Bake with two crusts. This makes a sweet, but very nice pie.

Lemon Pie—1 cup sugar, 3 tablespoons cornstarch, 2 eggs, 1 lemon,
grated rind and juice, 1 cup water, 1 tablespoon butter.

First make the crust, and bake.

For the filling mix the cornstarch with the sugar, and stir in boiling
water to thicken. In another dish beat the yolks of the 2 eggs. Stir the
two mixtures slowly and carefully, pouring the hot mixture into the eggs.
Cook for a few minutes in double boiler. Add other ingredients, cool, put in
shell. Spread with the whites of the eggs beaten to a froth, and sweetened
with 4 tablespoons icing sugar, and place in oven until browned.