BEST FOODS METHODS OF PREPARING. 145 



erust, sprinkle over the apples half a cupful of sugar, a 

 few bits of butter, and, if liked, a dust of cinnamon. 

 Keplace the crust, cover with a napkin, and serve, when 

 partly cooled, with a white cream over each piece. 



Apple Pie, No. 2. Stew about a dozen pippins, or green- 

 ings, in a very little water. When soft, stir in a cupful 

 of sugar, and a teaspoonful of butter. Prepare two 

 pie-plates with an under-crust and rimmed edges, fill 

 them with apples, and bake. 



Custard Pie. Use deep earthen plates, and line them 

 with a rather thick paste. For one pie, beat two eggs 

 and three tablespoonfuls of sugar together, add two cof- 

 fee cupfuls of rich milk, and grate a little nutmeg over the 

 top after it is poured in the paste. Remove it from the 

 oven a minute or two before it is quite firm, as it will con- 

 tinue to thicken with its own heat, and three minutes 

 over-cooking spoils it. 



Cream Pie. For one pie, use the yolks of two eggs, 

 two cupfuls of sweet cream, and two tablespoonfuls of 

 sugar, beaten thoroughly together. Bake it in an under- 

 crust only. 



Mock- Cream Pie. Make a quart of corn-starch custard, 

 stir into it a tablespoonSul of butter, and a little vanilla 

 or orange extract, and bake the same as Custard and Cream 

 Pie. 



Orange Pie. Cream half a cupful of butter, with one 

 of sugar ; add the yolks of three eggs, and the juice and 

 grated rind of a fine orange. Just before filling the paste, 

 stir in the egg-whites beaten to a froth. 



Lemon Pie. Mix a tablespoonful of corn-starch 

 smoothly with a little cold water, and pour into half a 

 pint of boiling water, stirring; it to prevent burning. Add 

 a bit of nice butter, and a cupful of sugar. Remove from 

 the fire, and when it is partly cooled stir into it a beaten 

 egg, and the juice and rind of a lemon. Bake the same 

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