34 FRUI rs AND HO V TO USE THEM. 



of thick sour milk, half a cupful of sour creatn or a dessert 

 spoonful of butter, half a teaspoonful of soda, a piach 

 of salt and flour enough to make a stiff dou^h, will make 

 crust enough for three or four pies. LinH the plates with 

 tho paste and before filling with sliced apples put into each 

 plate two tablespoonfuls of sugar, one of flour and whatever 

 spice is desired. Tiioroughly mix thaaeaad spread evenly 

 over the bottom crust. After the plates are filled with 

 apples add one tablespoonf ul of molasses. 



Into the upper crust roll thin shavings of butter sprlnk^ 

 led with flour, slash tiny h:)les for the steain to escape, cov- 

 er the pies, wetting the edges anrl pressing them closely to- 

 gether. Just before baking dash cold water over top crust, 

 enough to tiiroughly wst the flour. Bake slowly three- 

 fourths of im hour. When done, with a tiny nosed toy-tea- 

 pot pour into the pie, tiirough one of the slashes in the 

 crust, two tablespoonfuls of boiling water. 



By stewing sugar aaJ fljur bjlow tiie apple instead of 

 above it, there is less danger of escaping juice and the ap- 

 ple is thoroughly cooked and deliciously flavored and jellied 

 with the spicy thickened syrup boiling up through it. 



Apple and Pineapple Pie.— Peel and core apples and 

 divide them into eighths, with which fill a pie plate lined 

 with paste. Meantime take three tablespoonfuls of grated 

 pineapple, one tablespoonful of water, and three of sugar, 

 and simmer together till the fruit looks clear. When the 

 apple pie is taken from tlie ovt-n remove the top, spread 

 over the apple with the pineapple, replace tht- cover and 

 set the pie away to cool before it is served. The seasoned 

 pineapple will sweeten the apple. 



Apple Custard Pie, No. 1.— Peel and grate sweet ap- 

 ples enough to fill a large cup and pour over it enough hot 

 milk to nearly fill, with the addition of the apples, a. deep 

 piedish lined with paste. Beat it well, add one tablespoon- 

 ful of sugar and one well-bsaten egg. Flavor either with 

 extract of lemon or half a teaspoonful of cinnamon or gin- 

 geraccording to taste. Bake with one crust. 



