632.--MOCK CHERRY PIE

1-1/2 cups cranberries chopped and rinsed 1 cup sugar 1/2 cup raisins seeded and chopped 1/2 cup water 2 tablespoons sifted crumbs or flour

Mix, and bake in two crusts, the same as Apple Pie (see No. 629).

633.--CRANBERRY PIE

2 cups cranberries 2 tablespoons sifted crumbs 1-1/4 cups sugar 1/2 cup hot water

Chop cranberries, rinse, and mix with sugar, crumbs, and water. Roll paste one-quarter inch thick, cover a perforated tin plate, trim the edge evenly, and moisten edge with water; fill with cranberries, cover with half-inch strips of paste placed half an inch apart to form a lattice top; trim the edges neatly, moisten, and finish with a half-inch strip of paste around the edge. Bake about forty minutes. The oven should be hot for the first fifteen minutes, and then the heat should be reduced.

634.--OPEN CRANBERRY PIE

1-1/2 cups cranberries 2/3 cup water 1 cup sugar 2 tablespoons sifted crumbs

Mix berries, sugar, and water, and cook for ten minutes, stirring frequently to break the berries; add crumbs, and when nearly cool pour into a baked pie sh.e.l.l. Garnish with bits of baked pastry.

635.--CUSTARD PIE (Cake Crumbs)

2 cups hot milk 1 egg slightly beaten 1/2 cup dry cake crumbs 1/8 teaspoon salt 2 tablespoons sugar Nutmeg

Mix crumbs and milk, let stand for five minutes, and press through a sieve; add sugar, egg, and salt; line a deep plate with paste rolled thin; build up a firm edge of crust, fill with custard, and dust with nutmeg. Bake about forty minutes. The oven should be hot for the first ten minutes, and then the heat should be reduced.

636.--GOOSEBERRY PIE

To recipe for Gooseberry Patties (see No. 648) add two tablespoons of dried and sifted crumbs. Prepare and bake the same as Cranberry Pie (see No. 633).

637.--LEMON PIE

1 slice bread one inch thick Yolks 2 eggs 1 cup boiling water 1/8 teaspoon salt 1 cup sugar Rind and juice 1 lemon

Remove crusts from bread; cover bread with boiling water, let stand a few minutes, and press through a sieve; add sugar, egg yolks slightly beaten, salt, lemon rind, and lemon juice. Prepare paste, fill, and bake the same as Custard Pie (see No. 635). Make a Meringue (see No. 627) of the whites of eggs.

638.--MARLBOROUGH PIE

6 apples Grated rind and juice 1 lemon 1/3 cup sugar 1 teaspoon cinnamon 2 macaroons rolled 1/4 teaspoon salt 2 tablespoons b.u.t.ter 2 eggs slightly beaten

Pare and slice apples, add one-quarter cup of water; cook until soft, and rub through a sieve; add other ingredients in order given. Line a deep plate or patty tins with rich paste, fill, and bake about forty minutes. Cake crumbs may be subst.i.tuted for macaroons.

639.--MINCE PIE

Line a perforated tin plate with paste, rolled one-fourth inch thick; fill with mince meat, moisten edges with water, and cover with an upper crust with a few small gashes cut in it; turn the edge under lower crust about half an inch, press firmly, and trim edges of paste with a knife, slanting toward the center; brush with milk, and bake in a hot oven about half an hour.

640.--ORANGE PIE

1-1/2 cups hot milk Juice of 1 orange 1/2 cup cake crumbs 1 egg slightly beaten 1/2 cup sugar 1/8 teaspoon salt Grated rind of 1/2 orange

Mix milk and crumbs, let stand five minutes, and press through a fine sieve; add other ingredients. Prepare paste, fill, and bake the same as Custard Pie (see No. 635).

641.--PINEAPPLE PIE

1 can grated pineapple Few grains salt 1 cup sugar 1 egg 2-1/2 tablespoons flour 1/2 tablespoon b.u.t.ter

Mix sugar, flour, and salt, add beaten egg, and mix with pineapple; pour into a deep pie plate lined with paste, add b.u.t.ter in small pieces, cover with strips of paste, and bake in a hot oven about forty minutes, reducing the heat during second half of baking.

642.--PRUNE PIE

2 cups cooked prunes 1 tablespoon flour 1/2 cup sugar Grated rind of 1/2 orange

Stone prunes, cut in quarters, and put into a paste-lined plate; cover with sugar, flour, and rind mixed. Cover with upper crust, brush with milk, and bake in a hot oven half an hour, reducing the heat during second half of baking.

643.--PUMPKIN PIE

1-1/2 cups baked pumpkin 1/2 teaspoon ginger 1 egg well beaten 1 teaspoon cinnamon 2/3 cup brown sugar 1/2 teaspoon cornstarch 1/2 teaspoon salt 1-1/2 cups milk

Cut pumpkin in pieces and bake in a hot oven; mash and strain, and to one and a half cups add the other ingredients in order given. Prepare paste and bake the same as Custard Pie (see No. 635).

644.--RAISIN PIE

1/2 cup raisins seeded and chopped 1/4 cup vinegar 1-1/2 cups hot water 2 tablespoons b.u.t.ter 1 cup brown sugar 1/2 cup sifted crumbs

Mix, and cook for ten minutes; cool; and bake the same as Cranberry Pie (see No. 633).

645.--RHUBARB PIE

2 cups rhubarb 1 cup sugar 2 tablespoons sultana raisins Grating of nutmeg 1/4 cup sifted crumbs Few grains salt

Cut rhubarb in half-inch pieces, place in a strainer, and scald with boiling water; drain, put into a paste-lined plate, cover with raisins, crumbs, sugar, and nutmeg and salt mixed; cover with an upper crust, and bake the same as Apple Pie (see No. 629).

646.--SQUASH PIE

1-1/2 cups cooked squash 1/4 teaspoon cinnamon 1 cup sugar 1/2 teaspoon nutmeg 3/4 teaspoon salt 1 egg beaten 1/4 cup sifted crumbs 1-1/2 cups milk