and fry in a kettle of cooking oil. Drain on clean brown paper.
FRIED GREEN TOMATOES
Cut in thick slices and soak fifteen minutes in salt water. Drain,
sprinkle with sugar, dip in corn meal or flour, season and fry in butter
in a frying pan, or in a kettle of cooking oil.
STEWED TOMATOES
Peel, cut in pieces and stew till done. Add butter, salt and pepper, or
sugar, for seasoning.
SAUCE FOR FRIED TOMATOES
1 tablespoonful butter
1 tablespoonful hot vinegar
1 egg
a little mustard
a little salt
a little pepper
Melt butter in hot vinegar, stir in the beaten yolk, then the seasoning,
the stiffly beaten white, and remove from fire.
STUFFED TOMATOES
6 tomatoes
2 cupfuls bread crumbs
1 cupful chopped nuts
1 egg
a little chopped parsley
½ teaspoonful salt
a dash of pepper
Wash, wipe dry, and cut a slice off the stem end of nice, firm tomatoes,
remove seeds and pulp, mix the ingredients given, fill in, cover with
the piece cut off, and bake in a buttered pan thirty minutes.
STUFFED TOMATO FILLINGS
Equal parts chopped mushrooms and bread crumbs seasoned with chopped
onion, parsley, pepper and salt, and olive oil.
Chopped boiled corn, bread crumbs, melted butter and salt. Boiled rice
seasoned with salt.
TURNIPS
Wash young turnip greens, and boil in plenty of water for about one
hour. Season with pepper and salt. Butter should be added, unless they
are to be eaten with vinegar.
Add a little sugar to the water in which turnips are to be boiled.
BOILED TURNIPS
Wash, peel off the thick skin, let stand one hour in cold water, put in
fresh water containing a little salt and boil till tender. Drain off the
water, mash, add butter size of an egg, and season with salt and pepper.
STUFFED TURNIPS
After boiling till tender, hollow out the center of each, mashing the
part taken out, adding butter, pepper and salt, a little milk, one
beaten egg, and enough bread crumbs to form a nice dressing. Pour into
the turnips, rub a bit of butter over them and brown in a hot oven.
Small turnips may be served individually, or large ones dished out by
the host.
VEGETABLE CHILI CON-CARNE
1 cupful kidney beans
2 dried red chili peppers
1 cupful stewed tomatoes
½ cupful peanut oil
½ cupful water
2 tablespoonfuls flour
1 small chopped onion
½ teaspoonful salt
½ cupful pecan meats
Soak beans over night, next morning drain, cover with cold water, boil
ten minutes, drain, cover and boil a second, and a third ten minutes,
adding a pinch of soda to the third water, and cook till tender. Remove
seeds from the peppers, soak the pods in warm water till soft, then
scrape the pods, saving the pulp and throwing away the skins. Put the
whole pecan meats in a frying pan with the oil, with flour smoothed in,
and cook and stir for five minutes. Then add the chili pulp, chopped
onion, tomatoes and salt, and cook slowly for two hours. Add water, if
necessary, to make the mixture like a thick sauce. Add beans just before
removing from fire. One teaspoonful of chili powder may be substituted
for the chili peppers, if desired. The tomatoes may be omitted if
desired.
MUSHROOM FORCEMEAT
2–3 cupful chopped mushrooms
¼ cupful butter
1 cupful bread crumbs
2 eggs
a little salt
a bit of mace
1 tablespoonful olive oil
a dash of cayenne pepper
a dash of nutmeg
mushroom gravy
Peel and chop the mushrooms to make two-thirds of a cupful. Cook with
the butter, and cool. To the well beaten eggs add oil, bread crumbs and
seasoning, the mushroom mixture, and mushroom gravy if needed, to form
into small balls. Fry about five minutes and serve around a roast.
GRAVIES
To brown flour for gravy, put it in a pan when baking and brown it in
the oven. It may be kept in a jar ready for use.
MILK GRAVY
Use two tablespoonfuls of flour and one teaspoonful of butter for each
cupful of milk. Smooth the flour into part of the milk to make a paste.
Let part of the milk get to boiling point, dip out a little and stir in
with the cold paste, then stir the paste quickly into the hot milk. Add
butter, season with salt and remove from fire as soon as the mixture
thickens.
SAUCES, RELISHES, ETC.
CUCUMBER RELISH
Peel and slice enough cucumbers to fill a quart fruit jar. Add a sliced
onion, season with salt and mix carefully, fill the jars and pour over
boiling hot vinegar and seal at once. Keep in a dark cool place.
GREEN RELISH
¼ of a head of cabbage
3 onions
2 stalks of celery
1 green pepper
½ teaspoonful salt
vinegar to suit
Cut out the core of the cabbage, chop finely with the onions, celery and
pepper, add seasoning and stir in as much vinegar as desired.
Two tablespoonfuls butter and the same of flour is the usual quantity to
one cupful of liquid in thickening sauce.
HORSERADISH
Mix grated horseradish with lemon juice. Serve with Nut Roast or Baked
Beans.
HORSERADISH TASTY RELISH
Mix fresh grated turnips with vinegar, salt and a dash of cayenne
pepper. Serve with Nut Roast and Baked Beans.
FRENCH MUSTARD
1 teaspoonful sugar
1 teaspoonful mustard
1 teaspoonful vinegar
½ teaspoonful flour
1 egg
Add sugar to the beaten egg, stir in mustard and flour, and beat till
creamy, then add vinegar, put over the fire and stir until it thickens,
then remove.
TABLE MUSTARD
¼ cupful mustard
vinegar
olive oil
1 teaspoonful onion juice
1 teaspoonful sugar
1 teaspoonful paprika
Add olive oil to mustard till creamy, add onion juice, sugar, paprika,
mix well, beat in vinegar to make a smooth paste, bottle, and serve cold
with roasts.
EGG SAUCE
yolks 3 hard boiled eggs
2 tablespoonfuls lemon juice
1 tablespoonful butter
1 tablespoonful milk or cream
Mash yolks, mix in butter till creamy, then lemon and milk. Serve with
vegetables.
MINT SAUCE
3 tablespoonfuls chopped mint
⅓ cupful vinegar
2 tablespoonfuls powdered sugar
The leaves stripped from six stalks of mint are usually enough for three
tablespoonfuls chopped. Mix mint and sugar, adding gradually the
vinegar. Serve cold with roasts.
TOMATO SAUCE
3 tomatoes
1 small onion
¼ cupful olive oil
1 teaspoonful butter
2 tablespoonfuls chopped parsley
pinch of salt
dash of red pepper
3 tablespoonfuls flour
Put tomatoes through colander, add the other ingredients and boil all
together a few minutes. Serve hot with vegetables.
WATERCRESS SAUCE
Chop watercress and onions, simmer in butter till tender, add a little
cream, cook a few moments, and serve cold with Nut Roast.
OLIVES
When a bottle is opened and only part of them used, pour about two
tablespoonfuls of olive oil over the remaining olives to prevent their
becoming soft.
Keep olive oil in the dark to retain its flavor.
RADISHES
Wash, put in cold water, wipe dry, and keep in a cool place till time to
serve.
SALAD COMBINATIONS
Lima beans, olives and peppers, all cut finely, with French Dressing.
Chopped celery and mint.
Bananas and chopped peanuts with Mayonnaise. The mixture may be placed
in the banana peeling and prettily garnished.
Stoned cherries filled with peanuts, served with Mayonnaise.
Sliced oranges on lettuce with French Dressing.
Apples and celery with Mayonnaise.
Apples and nuts with French Dressing.
Chopped cabbage with slices of hard boiled eggs and Mayonnaise.
A salad may be very lightly sprinkled with very finely chopped green
peppers or pistachio nuts.
Chopped raisins, nuts and celery.
Cherries, oranges and bananas with French Dressing.
Watercress served with French Dressing.
Small cabbages may be cut and shaped into very artistic salad cups.
Halves of oranges and grape fruit skins make beautiful salad cups.
Red pepper pods cut in various shapes make a pretty salad garnish.
Always heat crackers to make them crisp when serving with salad.
BOILED SALAD DRESSING No. 1
½ cupful sweet or sour cream
¼ cupful vinegar
¼ cupful melted butter
1 teaspoonful salt
1 teaspoonful flour
1 teaspoonful mustard
1 teaspoonful sugar
Smooth mustard in a little water, add flour, then salt, sugar and cream.
Add this mixture to the heated vinegar on the range, and stir till it
thickens, then remove from fire, add butter and stir till smooth. Serve
cold.
If milk is substituted for cream, use a teaspoonful more butter.
BOILED SALAD DRESSING No. 2
2 cupfuls milk
1 cupful vinegar
½ cupful sugar
2 eggs
1½ tablespoonfuls flour
1½ tablespoonfuls butter
1½ teaspoonfuls mustard
1 teaspoonful salt
Smooth flour in half of milk, putting other half to heat, after which
stir butter, flour and milk together. Add the other ingredients,
stirring constantly till thickened. May be kept in a cold place for
months.
SOUR CREAM SALAD DRESSING
½ cupful sour cream
yolk 1 hard boiled egg
pinch of salt
1 tablespoonful vinegar
1 teaspoonful sugar
dash of pepper
Cream the yolk, add sour cream, and beat in sugar, salt and pepper.
FRENCH DRESSING No. 1
4 tablespoonfuls lemon juice
½ teaspoonful salt
dash of cayenne pepper
Mix and serve cold.
FRENCH DRESSING No. 2
4 tablespoonfuls olive oil
2 tablespoonfuls vinegar
¾ teaspoonful salt
¼ teaspoonful pepper
Mix thoroughly.
MAYONNAISE DRESSING
yolks 2 eggs
1½ cupfuls olive oil
2 tablespoonfuls lemon juice
vinegar
1 teaspoonful salt
1 teaspoonful mustard
1 teaspoonful powdered sugar
dash of cayenne pepper
Mix thoroughly, salt, mustard, sugar, pepper, then add yolks, mix well
and add one-half teaspoonful vinegar. To this add one and one-half
cupfuls oil, gradually, a few drops at a time, stirring constantly. Have
ready two tablespoonfuls each, oil and vinegar, and as the mixture
thickens, add this oil and vinegar alternately, stirring constantly.
Always use a very cold dish in mixing Mayonnaise.
One-third cupful of cream stiffly beaten is good added to the Mayonnaise
just before serving.
A pleasing change is made by using equal parts of Mayonnaise and Boiled
Dressing.
WHITE MAYONNAISE DRESSING
In recipe for Mayonnaise Dressing, substitute cream for oil, lemon juice
for vinegar, and whites for yolks.
CHEESE SALAD No. 1
Press grated cheese into small balls, and roll in chopped nuts.
Cut celery in very fine long strips, arrange like a bird nest, and plate
two cheese balls within. Serve with French Dressing.
Instead of celery, cabbage stalk may be cut in very fine long strips,
sprinkled with celery seed.
CHEESE SALAD No. 2
2 cupfuls whipped cream
¼ cupful grated cheese
1 tablespoonful gelatin
¼ teaspoonful salt
dash cayenne pepper
dash dry mustard
Dissolve gelatin in the least possible warm water, not hot water. When
cool, stir in with the other ingredients, mixing very thoroughly. Put in
tiny moulds and set on ice. Serve with French Dressing.
CREAM CHEESE SALAD No. 1
Smooth cream cheese and chili sauce together, shape into small balls,
and serve on lettuce.
CREAM CHEESE SALAD No. 2
1 cream cheese
1 cupful ripe olives
milk
1 head lettuce
½ cupful nuts
Remove stones from and cut olives in small pieces. Smooth cheese to
paste by adding a little milk or cream, and shape into small balls. Mix
nuts and olives and place among lettuce leaves in center of plates. Put
cheese balls around these centers, and serve with French Dressing.
COTTAGE CHEESE SALAD
Press cottage cheese into any preferred shape, surround with leaves or
flowers, and cover with a dressing of two-thirds Mayonnaise and
one-third whipped cream.
COOKED CABBAGE SALAD
½ cupful sugar
½ cupful vinegar
½ cupful cream
½ cupful butter
1 teaspoonful mustard
½ teaspoonful salt
2 eggs
1 small cabbage
To the beaten eggs add creamed butter and sugar, vinegar, mustard and
salt. Mix thoroughly, add cream and let come to a boil, then stir in the
finely chopped cabbage, boil about two minutes, and serve hot.
Milk may be substituted for cream by adding a little more butter.
EGG SALAD IN POND LILY STYLE
One hard boiled egg for each plate. Remove the shell while hot, commence
at the small end and cut nearly to the other end to form six petals.
Remove yolks, and set whites in a dish for the ends to curl up. Mash the
yolks, adding a little dressing and shape into small mounds in the
centers of whites. Serve each egg on the stem of a large nasturtium leaf
with Boiled Salad Dressing No. 1, on one side.
For a pretty suggestion of water, serve on an inexpensive small round
mirror.
FRUIT SALADS
APPLE SALAD No. 1
Peel and slice apples, pour over them at once a little lemon juice, to
prevent discoloration. Add plenty of whole nut meats and serve with
Mayonnaise Dressing.
APPLE SALAD No. 2
Prepare apples as in Apple Salad No. 1, and add sliced onions. Serve
with French Dressing.
CHERRY SALAD
Stone a sufficient number of cherries, insert a peanut in each, arrange
on lettuce, and serve with Mayonnaise Dressing.
FRUIT SALAD
Oranges may be used alone, with nuts, or with apples, nuts and
pineapple. Serve with Mayonnaise Dressing.
NUT SALAD
mushrooms
nuts
stuffed olives
celery
Cut in small pieces, place on lettuce leaves and cover with Mayonnaise
Dressing.
NUT AND APPLE SALAD
Combine sliced apples, nuts and a few chopped figs. Serve in shells made
of halves of orange skins, and put whipped cream on top.
POTATO SALAD No. 1
Boil potatoes in their skins. When cooked, pour off the water and let
them remain a few minutes in the kettle to prevent their becoming soggy
or sticky. Chop one-half an onion and mix in with potatoes, with some
chopped parsley. Serve with French Dressing.
POTATO SALAD No. 2
Slice a dish of cold potatoes. Chop some celery, parsley and an onion,
mix well, sprinkle with celery salt, add one-half of sliced hard boiled
egg to each plate, and serve with French Dressing.
A little chopped cabbage is an agreeable addition for a change in Potato
Salad.
PRUNE SALAD
Soak dried prunes all night in cold water, or leave a few moments in hot
water. Remove pits and cut fruit lengthwise. Arrange on a lettuce leaf,
sprinkle with chopped nuts, and serve with a dressing of equal parts
whipped cream and Mayonnaise Dressing.
TOMATO SALAD NO. 1
6 tomatoes
½ cream cheese
1 dessertspoonful sherry wine
pinch of salt
1 dessertspoonful chopped parsley
1 dessertspoonful chopped pepper
½ teaspoonful chopped onion
Peel tomatoes and remove a portion of the center, sprinkle with salt and
chill on ice. Smooth the cheese to a paste, adding the other
ingredients, and fill in the tomato centers. Put a bit of Mayonnaise
Dressing on top, setting each tomato on a lettuce leaf with any
preferred garnishing.
Tomatoes may be stuffed with asparagus tips.
TOMATO SALAD No. 2
Peel and slice tomatoes, place on lettuce leaves, cover with Mayonnaise
Dressing, and scatter over that a few nut meats.
TOMATO JELLY SALAD
Harden the jelly in a large flat dish, and cut out any desired shapes
and place on lettuce leaves. Mix one-half cupful each stoned chopped
olives and chopped cucumber pickle, with a little Mayonnaise Dressing.
VEGETABLE SALAD No. 1
Keep onions, lettuce and young mustard in cold water an hour or two,
chop and serve with French Dressing and sliced hard boiled eggs.
VEGETABLE SALAD No. 2
String beans, peas, lima beans, sliced tomatoes, cucumbers and onions
arranged on a lettuce leaf and served with French Dressing is a favorite
salad.
Any one, or two or three ingredients may be omitted.
FRITTERS
CORN FRITTERS
1⅓ cupfuls flour
2–3 cupful milk
1 cupful corn
3 teaspoonfuls baking powder
¼ teaspoonful salt
1 egg
To the well beaten egg, add milk, part of the flour and salt, mix the
baking powder with remainder of flour, and add alternately corn and
flour. Dip with a teaspoon and drop in deep cooking oil to fry.
About two and one-half ears of sweet boiled corn will make one cupful
after kernels are cut off.
This recipe makes sixteen fritters.
Serve with syrup.
APPLE FRITTERS
Substitute two medium size tart apples finely sliced, for the corn in
Corn Fritters.
BANANA FRITTERS
Substitute two medium size bananas cut in very small pieces, and one
tablespoonful lemon juice, for the corn in Corn Fritters.
PIES
When a pie is ready to bake, pour cold water over it, drain quickly and
place immediately in hot oven.
If a lower crust is wet with the beaten white of an egg before filling
with soft mixtures, it will prevent filling from soaking in.
Do not take hot pies suddenly to a cold room, as the sudden change makes
them “heavy.” And do not leave them on a hot stove after being baked.
Grease pie plates with butter. It helps make a flaky crust.
A strip of clean muslin about two inches wide, wrung from cold water and
pinned around the edge of juicy pies, will keep juice in and keep edge
from burning.
Another plan is to insert a small funnel of white paper, small end down,
in the center of the upper crust, for the escape of steam.
Sprinkle a little flour over a lower crust before filling in juicy pies.
A very good way to prevent juice running out, is to put the sugar in the
lower crust before filling in the fruit.
See that under crusts around outer edge are loose from pie plates before
baking.
Under crusts to be baked a day before using, are made even by baking one
crust between two pie plates of the same size.
CINNAMON ROLLS
Whenever pie crust dough is left, cut in narrow strips, spread with
softened butter, sprinkle with sugar and cinnamon, roll and bake like a
jelly roll.
SHORTCAKE
Use directions for Baking Powder Biscuit. Cut open the biscuits, butter
well, and spread with whatever fruit is in season. Place the upper half
of the biscuit over the under piece with its crust down, that is, on the
fruit, spreading another layer of the sugared fruit on the top, with
whipped cream above this top layer, if desired.
Berries, pineapple, oranges, etc., etc., are all nice in shortcakes.
PIE CRUST No. 1
1 cupful flour
½ cupful butter
salt
¼ cupful very cold water
a pinch of baking powder
Sift the flour and baking powder together, add the salt and the softened
(not warm) butter, then the water. Turn onto a floured moulding board,
sift a little flour over and turn over till right to roll out. This
makes just two pie crusts, or a lower crust for one pie, and four small
biscuits.
PIE CRUST No. 2
4 cupfuls flour
2 cupfuls butter
¼ cupful very cold water
pinch of salt
Mix salt in flour and add one-half softened (not warm) butter and enough
very cold water to form a stiff dough. Turn this on the floured moulding
board, sprinkle with flour, spread with some of the butter, fold over,
roll out, spread on more butter, fold over, roll out, spread for the
third time, fold and roll and fit on pie plates. Will make four pies.
SOUR MILK PIE CRUST
1 cupful flour
¼ cupful sour milk
pinch of salt
½ cupful butter
⅛ teaspoonful soda
Mix the softened butter with part of flour, add milk with soda dissolved
in it, salt, and remainder of flour. Turn on the floured moulding board
in a soft dough, roll, and fit on the pie plate.
APPLE PIE
Have ready, apples peeled and cut in thin slices, or apples that have
been cooked like Apple Sauce. Line a pie plate with crust.
A little chopped fresh lemon peel sprinkled over the fruit is a tasty
addition. Or powdered lemon peel flavoring is fine.
A teaspoonful of strong cold tea added to the apple sauce filling is
nice.
FRIED APPLE PIE
Roll out Baking Powder Biscuit dough to about one-quarter inch in
thickness, and cut in circles about five inches in diameter. A tin can
cover that size is a good cutter. Fill the center of half this round
piece with about one tablespoonful Apple Sauce. Moisten the edge of
dough with cold water, folding the empty half over the sauce, pressing
the two edges tightly together making a pie shaped like a half circle.
Fry like doughnuts in hot cooking oil. Drain them on clean brown paper.
Eaten hot or cold, with cheese if desired.
APRICOT PIE
1 cupful mashed apricots
½ cupful sugar
2 eggs
1½ tablespoonfuls flour
pinch of cream of tartar
Soak apricots in cold water over night, or scald. Cook till tender. To
the beaten yolks, add sugar and flour. Mix thoroughly. Pour into a crust
already baked and bake. Add cream of tartar to whites, beat stiffly, add
two extra tablespoonfuls sugar, spread over pie, and return to oven to
brown slightly.
CUSTARD PIE
Spread crust on the plate the day before filling, and keep in cold
place. This applies only when no baking powder is used, as baking powder
works as soon as it is dampened.
CUSTARD PIE FILLING
2 cupfuls milk
2 eggs
¼ cupful sugar
1 tablespoonful melted butter
pinch of salt
a little nutmeg
Stir in the well beaten eggs to sugar, milk and salt, add butter, pour
into pie crust, grate a little nutmeg over it, and bake in a moderate
oven.
Heat the milk before mixing Custard Pie Filling.
COCOANUT PIE FILLING
Add to recipe for Custard Pie Filling one-half cupful shredded cocoanut,
and sprinkle more over the top in place of nutmeg. A little vanilla
flavoring may be added.
CRUSTLESS PIE
1 quart milk
3 eggs
pinch of salt
¼ cupful sugar
¼ cupful flour
½ teaspoonful flavoring
To the well beaten eggs, add the other ingredients, pour into a buttered
pie plate and bake.
DATE PIE FILLING
1 lb. dates
1 cupful thick cream
yolks of 3 eggs
2 tablespoonfuls butter
1 teaspoonful cinnamon
½ teaspoonful cloves
Soak the dates (2 cupfuls weighing 1 lb.) over night in cold water, and
stew until soft enough to put through colander. Mix well and add all the
other ingredients. Mix thoroughly and bake brown in one crust. Cover
with the following meringue and return to oven to brown.
MERINGUE
To the stiffly beaten whites of two eggs, add three tablespoonfuls of
granulated sugar (not powdered). Flavor with a few drops of flavoring,
if desired.
In making Meringue one tablespoonful very cold water may be substituted
for one egg. Beat the water in with the white of egg.
LEMON PIE No. 1
1 cupful water
1 cupful sugar
yolks 2 eggs
3 tablespoonfuls flour
a pinch of salt
juice and grated rind of 1 lemon
Make crust as per directions given, and bake.
Beat yolks, smooth in flour, add water, sugar, salt and lemon, cook in
double boiler till the mixture thickens, pour in baked crust. Beat the
whites very stiffly, add 1 tablespoonful sugar, spread over pie and put
in oven to brown slightly.
LEMON PIE No. 2
1 cupful sugar
1 cupful milk
2 eggs
3 tablespoonfuls flour
juice and grated rind of 1 lemon
Beat sugar and yolks together, add flour and milk and continue beating.
Beat the whites stiffly and stir lightly into the mixture.
Make crust as per directions previously given. This filling may be
poured into a baked crust as per Lemon Pie No. 1, or filling and crust
baked together.
LEMON PIE No. 3
1 cupful sugar
3 eggs
4 tablespoonfuls water
juice of 1 lemon
Beat yolks, add sugar, water and lemon and cook till thickened, in
double boiler. Remove from stove and beat in stiffly beaten whites. Pour
into crust and bake.
Add one crushed banana put through a colander to a lemon pie filling, if
desired.
MINCE PIE
¾ cupful chopped nuts
1 cupful tart chopped apples
¼ cupful raisins
¼ cupful fruit juices
½ cupful sugar
1 tablespoonful vinegar
1 tablespoonful currants
2 tablespoonfuls butter
½ teaspoonful cinnamon
½ teaspoonful salt
a pinch of cloves and mace
Mix all together very thoroughly, adding more sugar or vinegar to suit
taste. Bake in two crusts. Makes one pie.
PUMPKINS AND PIES
Pumpkin may be grated raw and used as when cooked, making less work to
prepare.
Grating, now-a-days, usually means running through the food chopper.
A pumpkin may be baked by cutting it in two, removing seeds, scooping it
from the shell with a mixing spoon and crushing through a colander.
In selecting a pumpkin, choose a glossy one that is flat on both ends.
Chopped pecan and English walnuts sprinkled over a pumpkin pie just
before putting it in the oven, give an agreeable flavor.
Shredded cocoanut sprinkled over a pumpkin pie just as it goes in the
oven, is nice.
PUMPKIN PIE No. 1
1¼ cupfuls pumpkin
1 cupful milk
½ cupful sugar
½ teaspoonful salt
½ teaspoonful cinnamon
1 egg
Prepare the pumpkin by washing, cutting in pieces, paring and steaming
till soft. Rub through a colander or sieve. To the required amount add
the beaten egg and other ingredients, mixing thoroughly. Pour into a
crust with a high rim.
This recipe may be varied by using squash instead of pumpkin, and the
required amount of sweetening used being half sugar and half molasses.
PUMPKIN PIE No. 2
Prepare the filling as per Pumpkin Pie No. 1. Butter the pie tins, just
cover the bottom with corn meal. Pour in the filling, and bake.
PRUNE PIE
May be made by substituting prunes for apricots in Apricot Pie recipe.
RHUBARB PIE No. 1
2 pints rhubarb
1 pint sugar
1 cupful water
juice of 1 lemon