This section is from the book "Cook Book", by The Ladies of the Church of the Good Shepherd.
One cup of lard, three cups of pastry flour, a little LeRoy salt. Sift the flour, add the salt, and rub in the shortening. Use enough ice water to hold all together, handling as little as possible. Roll from you. One-third the quantity given is enough for one pie.
Two pounds lean beef, two pounds suet, six pounds juicy apples, six pounds raisins, one quart Maderia wine, one pint French brandy; sugar and spice to taste.
One pound of currants, one pound of Sultana raisins, one-half pound of mixed peel (orange, lemon and citron), also peel of lemon grated, one nutmeg, two teaspoonfuls of mixed spice, one-half teaspoonful of LeRoy salt, one quart Muscatel wine, one tumblerful of brandy, one pound of beef suet, one-quarter of a pound of sharp apples, one pound of dark brown sugar.
The easiest way to prepare spices for Christmas cooking is to buy one ounce of cloves, cinnamon, ginger and allspice and one-half ounce of mace. Louise Bunn.
Three tablespoonfuls of melted butter, one egg, one cup of sweet milk, two of flour, one of sugar, and three tea-spoonfuls of baking powder. Bake in layers, put raspberry jam between; serve with whipped cream. Mrs. C. Moore.
Two lemons, one cup of sugar, two tablespoonfuls of flour, five tablespoonfuls of water. Mrs. Heady.
One cup of sugar, one tablespoonful of butter, one egg, the juice and grated rind of one lemon, one teacup of boiling water, one tablespoonful of corn starch dissolved in cold water. Pour boiling water over it and stir altogether.
One quart of berries chopped, three cups of sugar, three teaspoonfuls of corn starch, two-thirds of a cup of boiling water. This makes three pies. Mrs. Heady.
Cover a granite pie pan with pastry crust and bake. Just before serving whip one pint of cream, flavor with vanilla and sweeten to taste. Mrs. Greene.
Skin the stalks, cut in one inch lengths, fill the crust with the fruit, sweeten with one cup of sugar, place bits of butter on it, dredge a little flour over all and bake three-quarters of an hour in a slow oven.
The same as above with the addition of raisins to the rhubard. To be eaten cold.
Pare, core and quarter ripe apples (Greenings and Spitzenburgs are the best), line the pie tin, put in the fruit, cover with sugar, bits of butter, nutmeg, or any spice preferred. Cover with crust and bake. This is a delicious pie if the crust is dainty and good. Mary D. Greene.
Pare and grate three cups of tart apples, beat the yolks of six eggs well with the apple, season with nutmeg, Sweeten to taste, beat with this one quart of milk; lastly add the whites of the eggs beaten to a stiff froth, fill your pan, bake without cover.
Pare, core and quarter the apple, cover the pie tin with good pastry crust, lay the apples in and put over them a little butter, add a little water, cover the pie and bake; when done remove the upper crust and pour over the apples one cup of sweet cream, sweetened and flavored. This is very dainty. M. D. G.
Pare and cut in small pieces and scrape out the pulp and seeds. Put in a kettle with half a cup of water. Set on the ba-ck of the stove and cook slowly until the juice will keep it from sticking to the bottom of the kettle. Remove to the front and cook until soft and dry. Strain through a colander. Take one cup of pumpkin, scant pint of boiled milk, one egg, one-half cup sugar, a pinch of LeRoy salt, cinnamon and nutmeg to taste, add ginger if you choose. Cover a pie tin with good crust and bake three-quarters of an hour.
Wash and pick over the berries, cover a pie plate with good crust, fill with the berries, cover with sugar, a little butter and one tablespoonful of brandy or wine; sprinkle a little flour over all. Cover, cut a slit in the crust for steam to escape, bake twenty to thirty minutes. Mrs.W7.O.Bunn.
Line pie pkn with a good crust. Fill with ripe cherries, cover with sugar, if very sour put in a cupful, sprinkle a little flour over, cover and baj^e. Peaches make delicious pies, but do not require so much sugar, and needs a little water for the juice. Follow the same directions for all kinds of berry pies.
Beat two eggs and one-half cup of sugar till light, add one pint of milk, one cup of cocoanut, a little nutmeg and pinch of LeRoy salt. Pour into a covered pie pan and bake in a quick oven half an hour.
Beat the whites of four eggs till light with a pinch of Le-Roy salt, beat the yolks and one cup of sugar together, add one quart of milk and the whites of the eggs last, grate one-half a nutmeg over it. Put into covered tins and bake in a quick oven till the custard is set but not watery.