APPLES. 35 



Apple Custard Ple.No 2.— (Mm Smith). Line a pie 

 plate with paste and half fill it with thinly sliced apples. 

 Over them pour a custard made with three eggs to a pint 

 of milk. Sweeten and season to taste. Bake in a moderate 



Apple Custard Pie, No 3.— Put through a colander 

 one pint of stewed apples and stir into it three eggs, 

 yolks and whites beaten together, half a teacup of rich 

 sweet milk and a tablespoonful of warmed butter. Flavor 

 with lemon or vanilla. Bake as in the preceding recipes, 

 without an upper crust, 



Apple Meringue Pie,— Prepare the apple as in the 

 receipe above and mix with it the beaten yolks of three 

 eggs and sugar to taste. Bake in a deep pie dish lined 

 with paste and when done draw to edge of the oven and 

 spread over the top the well-beaten whites of three eggs, 

 with as many tablegpoonfuls of sugar. Return to the oven 

 a few minutes to brown. 



Apple Turnovers, No 1.— Make paste as for pies ex- 

 cept a little less short, as it will absorb some fat, and roll 

 out thin, about the size of a small dessert plate. Have ready 

 nice, tart apple sauce seasoned to taste and drained of its 

 juice and pile upcn half the paste. Folii the other half 

 over this, wet the edges and press them together so that no 

 fruit may escape. Drop them, one at a time into hot fat or 

 drippings and fry brown. First, di-op in a piece of bread 

 and see if the fat is the right temperature. Dust with 

 powdered sugar and serve warm or cold. They are more 

 wholesome baked. Any kind of stewed fruit may be used 

 in place of apple. 



Apple Turnovers, No 2.— (.Miss Parloa.) Mix one pint 

 of flour, half a teaspoonful of salt, two level teaspoon tuls 

 of baking powder and three tablespoonf dIs of sugar. Bub 

 this mixture through asieve and then rub into it three table- 

 spoo)ifuls of butter. Now beat an egg till light and add to 



