COOKiXG RECIPES. S29 



Rhubarb Cream Pie. — One pint stewed rhubarb, fonr onncea sngar, 

 one pint cream, two ounces powdered cracker, tiiree eggs. Rub the stewed 

 rhubarb through a sieve, beat the other ingredients well together, and just 

 as the pie is ready for the oven stir in the rhubarb; pour the whole into a 

 ^late lined with pastry. C!over with strips and bake. 



Orange Pie. — Take the juice and grated rind tf one orange, one small 

 cup of sugar, yelks of three eggs, one tablespoonful of com starch, make 

 smooth with milk, piece of butter as large as a chestnut, and one cup of milk. 

 Beat the whites of the three eggs with sugar, and place on the top after the 

 pie is baked — leaving in the oven till browned. 



Buttermilk Pie. — Beat together a heaping cnp of sugar and fonr eggs, 

 add half a cup of butter; beat thoroughly, and add one and a half pints of 

 fresh country buttermilk. Line the pie tins with crust; slice an apple thin 

 and lay in each pie; till the crust with the mixtun-. and buke with no upper 

 crust. 



Bnttermillc Pie«. — One cup sugar, two cups buitermuk, two eggs, two 

 table8jK)«jnful8 flour, two tabltspooufuls butter; flavor with lemon. This 

 makes two pies. 



Rice Pie — To a pint of boiled rice add a pint of rich cream, two eggs, 

 salt, and a little mace. Let these ingredients be well mixed, spread half the 

 quantity in a deep baking dish, lay pieces of chicken upKjn it and cover them 

 with the remainder of the rice, and bake in a hot oven. 



Pampl&in Pie. — Stew the pumpkin as dry as possible without baming; 

 rub it throtigh a colander. To one pint of the pumpkin add three eggs, one 

 quart of milk, one teacup sngar, half teaspoonfol salt, and nntmeg or ginger 

 to taste. The above quantity will make two large pies. 



Marlborougli Pie.^ — Grate six apples, one cup of sngar, three table- 

 spoonfuls melted butter, four eggs, juice and grated rind of a lemon, two 

 tablespoonfiris brandy or wine, if you choose; if not, omit it. Bake in an 

 under, but without top crust. 



\%'a3liiiigton Pie. — Three eggs, one cup sugar, a scant half cup milk, 

 half teaspoonful soda, a teaspoonful cream tartar, cup flour, a piece butter 

 size of a hen's egg, spice to taste; this maked three layers; spread with jelly. 



Cocoanut Pie. — Grate one cocoanut, add one pint of milk, three eggs, 

 •ne cup of sngar and a little salt; add the cocoanut milk. Enough for two 

 pies. 



Peaoh Pie — Line the pie pans with rich pastry, fill with ripe, juicy 

 peaches, peeled and cut in quarters, sprinkle well with sugar, cover with a 

 thin crust, bake half an hour. Serve cold. 



Prune Pie. — Stew the prunes as for sauce, stone and sweeten, and with 

 nice pie crust I think you will call them good. Be sure and not have them 

 too dry. 



Fancy Dishes. 

 Pineapple Bavarian Cream. — One pint of fresh or canned pineapple, 

 one small teacup of sugar, ou« pint ol cream, half a package of gelatine, 



