a few minutes, then lay in five large apples or six small ones,
which have previously been peeled and quartered; cover with a lid and
steam until tender but not broken. Line pie-plate with rich milchig
pastry, lay on the apples, sprinkle with sugar and cinnamon and bits of
butter drop a few drops of syrup over all and bake.

INDIVIDUAL APPLE DUMPLINGS

Butter six muffin rings and set them on a shallow agate pan which has
been well buttered. Fill the rings with sliced apples. Make a dough of
one and one-half cups of pastry flour sifted several times with one-half
teaspoon of salt and three level teaspoons of baking-powder. Chop into
the dry ingredients one-fourth of a cup of shortening, gradually add
three-fourths of a cup of milk or water. Drop the dough on the apples on
the rings. Let bake about twenty minutes. With a spatula remove each
dumpling from the ring, place on dish with the crust side down. Serve
with cream and sugar, hard sauce or with a fruit sauce.

WHIPPED CREAM PIE

Make a crust as rich as possible and line a deep tin. Bake quickly in a
hot oven and spread it with a layer of jelly or jam. Next whip one cup
of sweet cream until it is thick. Set the cream in a bowl of ice while
whipping. Sweeten slightly and flavor with vanilla, spread this over the
pie and put in a cool place until wanted.

GRATED APPLE PIE

Line a pie-plate with a rich puff paste. Pare and grate four or five
large tart apples into a bowl into which you have stirred the yolks of
two eggs with about half a cup of sugar. Add a few raisins, a few
currants, a few pounded almonds, a pinch of ground cinnamon, and the
grated peel of a lemon. Have no top crust. Bake in a quick oven. In the
meantime, make a meringue of the whites of the eggs by beating them to a
very stiff froth and add about three tablespoons of pulverized sugar.
Spread this over the pie when baked and set back in the oven until
brown. Eat cold.

APPLE CUSTARD PIE

Line your pie-plates with a rich crust. Slice apples thin, half fill
your plates and pour over them a custard made of four eggs and two cups
of milk, sweetened and seasoned to taste.

CHERRY PIE, No. 1

Line a pie-plate with rich paste, sprinkle cornstarch lightly over the
bottom crust and fill with cherries and regulate the quantity of sugar
you scatter over them by their sweetness. Bake with an upper crust,
secure the edges well by pinching firmly together. Eat cold.

CHERRY PIE, No. 2

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