aked and used later for lemon
meringues, etc.

APPLE TART

Line pie-tins with rich pie crust, sift over each 1 tablespoonful
flour and 2 tablespoonfuls sugar. Place on the crust enough good, tart
baking apples, which have been pared, cored, halved and placed (flat
surface down) on the crust. Put bits of butter over the top and
between the apples, about 1 large tablespoonful altogether, and
sprinkle about 2 tablespoonfuls of sugar over, add about 1
tablespoonful of cold water when pies are ready to place in oven.
These pies should be baked in a very hot oven. When apples are soft
take pies from oven and serve one pie, hot; stand the other one aside
until quite cold.

To the stiffly beaten white of one egg add one tablespoonful sugar.
Stir together and place a spoonful on the top of each half of apple
and place in oven until meringue has browned and serve pie cold. Peach
tarts may be made in a similar manner, omitting the meringue and
substituting peaches for apples.

RAISIN OR "ROSINA" PIE

"Rosina" pie, as Aunt Sarah called it, was composed of 1 lemon, 1 egg,
1 cup sugar, 1 tablespoonful flour, 1 cup large, blue, seeded
raisins. Cover the raisins with one cup of cold water; let soak two
hours. Cream egg and sugar together, add juice and grated rind of one
quite small lemon, or half a large one. Mix the tablespoonful of flour
smooth with a little cold water, add to the mixture, then add raisins
and to the water in which they were soaked add enough water to fill
the cup and cook until the mixture thickens. When cool fill pie-tins
with the mixture, bake with upper and under crust about 20 minutes in
hot oven. Aunt Sarah used a _generous_ tablespoonful of flour for this
pie.

"SNITZ" PIE

Cover a bowlful of well-washed dried apples with cold water and allow
to soak over night. The following morning cook until tender and mash
through a colander. If quite thick a small quantity of water should be
added. Season with sugar to taste. Some apples require more sugar than
others. Add cinnamon, if liked. Aunt Sarah never used any spices in
these pies. Bake with two crusts or place strips cross-wise over the
pie of thinly rolled dough, like lattice work. These are typical
"Bucks County" pies.

MARY'S RECIPE FOR PLAIN PUMPKIN PIE

Line a pie-tin, one holding 3 cups of liquid, with rich pastry. For
the filling for pie mix together the following: 1 cup of steamed
pumpkin, which had been mashed through a colander, 1