Family Apple Pie. — Make dough the same as for other pies, using about 1 pint of sweet milk for a good-sized pie. Have ready 3 quarts of thinly-sliced baking apples. Line a bread pan with the dough and fill half full of the apples. Sprinkle it with sugar enough to sweeten to suit the taste ; then put in a thin layer of the dough and finish filling to the top with the apples and sweeten, after which place on the cover and bake an hour. Serve warm with sweetened cream or fresh butter. — Sister Alary J. Huffman, Churchville, Va.
Banana Pie. — Bake a crust ; let it cool ; slice 2 bananas into the crust. Boil 1 cupful of milk, y 2 cup of sugar, yolks of 2 eggs, and 2 tablespoonfuls of flour until thick. Let it cool and then pour over the bananas. Beat the whites of egg-s and spread over the top. Put in a quick oven to brown, but do not let pie get hot through. — Sister F. J. Weimer, Greenville, Ohio.
Bob Andy Pie. — Take }i cup of butter, 2 cups of sugar, 3 tablespoonfuls of flour and mix together with the yolks of 3 eggs, 1 tablespoonful of cloves and 1 tablespoonful of cinnamon. Beat and add whites of eggs. Then add 3 small cups of milk. Bake like pumpkin pie. This will make two pies. — Sister Laura Gibson, Vir- den, III.
Boston Pie. — Take 1 cup of sugar, 1 egg, 1 / 2 cup of sour cream, 1 / 2 cup of sweet milk, 2 cups of flour, 1 small teaspoonful of soda dissolved in the milk, and 2 teaspoonfuls of cream of tartar sifted in the flour. Bake in 2 jelly pans. When done, as soon as cool, split with a sharp knife, and spread with a custard made as follows : Take 1 cup of sweet milk, 1 large tablespoonful of corn- ^ starch, 1 egg, sweeten well, and a pinch of salt. For the top take 1 square of chocolate, 6 tablespoonfuls of sugar, and 2 tablespoonfuls of sweet cream ; melt gently over boiling water. When it comes to a boil, remove from the fire and beat until cool. This will make 2 pies. — Sister Jas. M. Rozdand, Hagerstoivn, Md
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