MISS JESSIE CONAWAY

Chicken Sahid. Boil three chickens until tender, salting to taste; when cold take from bones and chop; take twice the quantity of celery, cut up with a knife, but not chopped, and eight hard boiled eggs sliced and thoroughly mixed through the ether ingredients. For dressing, put on stove a saucepan with one pint vinegar, butter size of an egg; beat two or three eggs with tablespoons mustard, one of black pepper, a pinch of red pepper, two tablespoons sugar and a teaspoon salt; when thor- oughly beaten together, pour slowly into the vinegar until it thickens. Be careful not to cook too long or the egg will curdle. Remove, and when cold pour over salad.

MRS. A. J. RYAN.

Chicken Salad. One boiled chicken chopped fine, one-half as much cabbage, one cup celery. Dressing: yolks of three eggs, one tablespoon each corn starch and sugar, one pint milk; cook until it thickens; when cool, thin with vinegar. Season to taste with salt, pepper and mustard; mix together thor- oughly. MRS. S. C. GRIPPEN.

Salad cf Stuffed Cucumber. Cut the bitter point or ends from tw^o medium sized cucumbers, peel and cut into halves lengthwise, scrape out the seeds and lay them in ice w^ater for an hour or more; peel one tomato, cut in half and remove the seeds; chop the solid part with half slice of onion, one stalk of celery and a sprig of parsley until all are fine, and mix them with a little mayonnaise dressing. Wipe the cucumber with a dry cloth and fill with the chopped mixture, putting a little more dressing on top. Cover a small platter with lettuce leaves and place the filled cucumbers diagonally across the dish, and in serving them cut each piece in half.

MRS. D. B. SNCDGRASS.

Ham Salad. Chop fine the remains of a boiled ham, add the chopped heart and inside leaves of a head of lettuce; pour over it a dressing made as follows: one tablespoon salt, one teaspoon pepper, one tablespoon butter, one teaspoon each sugar and mustard, one half pint vinegar, yolks of three eggs well beaten; boil all together till it creams; when cold, pour

46 THE YORK COOK BOOK.

over the ham and lettuce and mix well; lastly stir in a cup sweet "cream. MRS. M. E. HANKINS.

Meat Salad. Chop fine cold boiled or roasted meat; add to cup vinegar, one tablespoon sugar, one teaspon mustard, one egg; beat all together, pour in a granite basin and boil; then stir in the meat thoroughly, let cook three minutes, mold in a vegetable dish. Slice cold. MRS. M. BURNS.

Meat Salad. Chop fine cold boiled or roasted meat; add to this three hard boiled eggs and two onions (chopped or sliced), one teaspoon mustard, vinegar, salt and pepper to taste.

MRS. T. J. HATFIELD.

Meat Salad. Four eggs one gill each of cream and vinegar, one teaspoon each of mustard, celery seed and salt, one fifth teaspoon cayenne pepper, two tablespoons butter; cook thick as soft custard (five or six minutes), then add two tablespoons powdered and sifted crackers. The celery seed and crackers may be omitted and at serving time a pint of celery sliced thin may be added. MRS. F. A. HANNIS.

Nut Salad. Three heads celery sliced fine six hard boiled eggs, three sweet-breads boiled, one cup black walnut meats. Mix together with a salad dressing. MRS. C. A. McCLOUD.

Onion Salad. Take light bread crumbs, put in the oven and let remain until quite brittle, then run through a sieve. To two teacups crumbs add two small onions cut fine. Have ready four eggs boiled hard, cut up the whites of two eggs and mix with the crumbs; pour on two tablespoons melted butter, sea- son with vinegar, black pepper and salt. Add enough luke- warm water to work up smooth, then put into a dish and press down smooth; take the yolks of the eggs and press through the sieve, letting it fall on the salad until it is entirely covered by it; take the two whites and cut into rings and half circles and place about over the top. Put on top a few parsley leaves to add to its appearance.

MRS. WINIFRED FERGUSON SMITH.

Potato Salad. Peel and slice salted cold boiled potatoes, add one- third as many cold hard boiled eggs sliced. Heat one half cup vinegar and a lump of butter, beat the yolks of two eggs in a teacup, fill the cup with thick sweet cream, then stir

SALADS 47

into the hot vinegar, stirring until it reaches the boiling point, then pour over the potatoes; mix well. To be eaten cold.

MRS. LYDA CLARK.

Potato Salad. Cut seven potatoes in small slices, also three and one cup vinegar; brown one tablespoon each butter and lard, pour in the above mixture and cook until thick. Slice twelve cold boiled potatoes and cover with the dressing; gar- nish the top with four hard boiled eggs.

MRS. J. E. WHITE.

Potato Salad. Cut seven potatoes in small slices also three onions, add one teaspoon celery seed. Dressing: beat yolks of three eggs, one teaspoon salt, one half teaspoon pepper, one of mustard, one tablespoon sugar, one fourth cup vinegar, one half cup sour cream; boil a few moments and pour over pota- toes. MRS. R. V. HUNTER.

Salmon Salad. One egg, butter one half size of egg, small teaspoon mustard mixed with a little water, one half cup vine- gar, pepper and salt; boil thick, stirring constantly. Pick the bones carefully from the salmon, add some chopped celery and cover with the dressing. MRS. HARRISON.

Sardine Salad. Open a small box of sardines, remove the skin and bones and cut them fine; squeeze, over them the juice of a lemon, season with salt and pepper, and mound up in the middle of a dish. Next put a circle of chopped hard boiled eggs, then a circle of dice cut from cold boiled potatoes, and last small leaves of lettuce. At the moment of serving, pour over a dressing made as follows: yolks of three hard boiled eggs mashed to a powder, take three tablespoons sweet or sour cream, half teaspoon sugar, half cup vinegar, salt, pepper and mustard if you wish it. MRS. JOHN PIERSON.

Mayonnaise Dressing. Yolks of four raw eggs, one half tea- spoon pepper, salt and mustard; beat well and add slowly one half cup melted butter or olive oil, then add by the teaspoon- ful one half cup vinegar; mix the ingredients, and just before serving, pour over the dressing.

MRS. C. B. OSBORNE. (Atlantic, Iowa.)

Veal Salad. Two and one-half pounds veal, six heads celery chopped, nine eggs boiled hard, two tablespoons butter, three

48 THE YORK COOK BOOK.

t|Ll)lespoons prepared mustard; rub yolks of eggs, butter and mustard together, to this add one egg, one teaspoon salt, two tablespoons sugar, three tablespoons cream, one tablespoon butter, one cup vinegar; beat dressing together and boil until it thickens; add this to egg, butter and mustard; pour over veal, celery and the chopped whites of eggs.

MRS. HATTIE MAPFS.

Salad Dressing. (Without oil.) One cup vinegar, one half cup water, one fourth cup butter, yolks of five or six eggs, one tablespoon mustard, one teaspoon sugar, salt and cayenne. Boil water and vinegar, beat rest and add. Use it ice cold.

Salad Dressing. Take two eggs, beat well, add a dessert MRS. ANDREW, (Friend, Neb.)

spoon each of butter and sugar, salt, pepper, two thirds cup vinegar, or more; put on stove and let come, to boil, stirring all the time; when cold add one cup rich cream. This put on a dish of nicely cut cabbage makes a delicious dish.

MRS. J. W. STEWART.

Boiled Dressing. Yolks of three eggs beaten, one teaspoon mustard, two teaspoons salt, one fourth salt spoon cayenne, two tablespoons each sugar and melted butter or oil, one cup cream or milk, one half cup vinegar, whites of three eggs beaten stiff; cook in double boiler until it thickens like soft custard; stir all the time while in boiler. This will keep, in a cool place, two weeks.

EXTRA. — Put in a cool place, and when ready for the table whip a cup of thick sweet cream and pour over the top of the salad. MRS. F. C. POWER.

Mayonnaise Dressing. One cup vinegar, one heaping table- epoon mustard, salt spoon salt, little pepper, two tablespoons white sugar, three whole eggs, butter size of goose egg; put the vinegar in double boiler; while it is heating mix the mus- tard with a little cold vinegar; add to this the eggs beaten separately and very light and also pepper and salt. Pour this into the boiling vinegar stirring constantly until it thickens. When quite cold thin by adding the same quantity of whipped sweet cream. MRS. A. F. BLOOMER.

Maitra Dressing. An excellent dressing for salads of all kinds. One half cup vinegar, three tablespoons sugar; stir

SALADS 49

well and put on stove to heat; beat well the yolks of three eggs, stir into a cup sour cream; add this to the hot vinegar and let boil until thick. Nice on cabbage.

MRS. C. X. CARPENTER. Mayonnaise Dressing;. Five tablespoons vinegar, heat to boiling; beat four yolks and one whole egg very light; pour boiling vinegar into the egg, stirring all the time; return to stove and cook. Put two and one-half teaspoons butter and one half cup sugar into the egg and vinegar; then stir until the butter melts; mix four teaspoons salt, one teaspoon mus- tard, one half teaspoon pepper; with this mixture season dressing to taste; when cool, thin with whipped cream.

MRS. JAY SERVISS.

Bean Pickles. Pick green beans of the best variety when young and tender; string and place in a kettle to boil, with salt to taste, until they can be pierced with a fork; drain well through a colander, put in a stone jar and cover with strong vinegar. MRS. MARGARET WASHBURN.

Bottled Cucumber Pickles. Put small cucumbers in salt crater as soon after taken from vines as possible, let them re- main in salt water for twenty-four hours. Dissolve a piece of alum the size of a hickory nut in three, times as much water as there are pickles; when boiling pour over pickles and let stand to cool. When cold rinse pickles once in clear, cold water, and drain; when dry, pack closely in jar until full; heat good cider vinegar to boiling point, pour over pickles, having added to vinegar any seasoning desired. Seal tightly.

MRS. WHITFIELD SANFORD, (Atlantic, Iowa.)

Chow Chow. (Excellent). One quart tiny cucumbers not over two inches long, two quarts very small white onions, two quarts tender string beans each one cut in halves, three quarts green tomatoes sliced and chopped coarse, two fresh heads of cauliflower cut into small pieces, or two heads white, hard cabbage. After preparing these articles put them in a stone jar, mix them together, sprinkling salt between them sparing-

50 THE YORK COOK BOOK.

ly; let them stand twenty-four hours, then drain off all the brine that has accumulated. Now put these vegetables in a preserving kettle over the fire, sprinkling through them an ounce of turmeric for coloring, six red peppers chopped coarse, four tablespoons mustard seed, two each of celery seed, whole allspice, whole cloves, a coffee cup sugar andtwo-thirds teacup best ground mixed mustard; pour on enough of the best cider vinegar to cover the whole well, cover tightly and simmer well until it is cooked all through and seems tender; put in. bottles or glass jars. MRS. AMERICA DOAK.

Chopped Pickles. Five gallons green tomatoes sliced and chopped, add one pint salt; after twenty four-hours drain off liquor thoroughly; repeat this draining until all juice is drawn off. One gallon vinegar, one cup mustard, two table- spoons pepper, one tablespoon each ground ginger and cloves; bring to a boil put in tomatoes and add two quarts sliced onions, three heads cabbage chopped, one dozen each green, peppers and cucumbers, one pint grated horseradish, one ounce celery seed. MRS. H. A. STEINBACH.

Cucumber Pickles. (For winter use.) One quart salt, ten quarts water, two tablespoons ground pepper, two tablespoons pulverized alum; pour boiling water over the cucumbers, let them stand until cold, then wash off and put into the brine. They will not take more than two changes of water to be ready for use. A splendid way to put down cucumbers a few at a time. Keep them well under the brine with a heavy board, removing all scum each time. MRS. B. F. GRAHAM.

Fresh Cucumber Pickles. Get small ones of uniform size, place in a stone crock, pour boiling water to cover, put in a large handful of talt, let stand over night. Drain off in the morning, pour on more boiling water and same quantity of salt, let stand till the next morning, then drain off the water, wash the pickles in clean water and dry with a towel. Put in a crock and pour on boiling cider vinegar, then put in small pieces of horseradish root. These, pickles will keep in a com- mon stone crock all winter. MRS. SHIPMAN.

Fresh Cucumber Pickles. Select the small cucumbers. For one peck make a brine that will bear up an egg; pour over the cucumbers and let stand twenty-four hours, then wipe dry.

PICKLES 51

Heat two quarts vinegar, one half pint sugar, stick cinnamon, v/hole cloves, white mustard seed and celery seed boiling hot; pour over cucumbers and bottle. MRS. M. C. PURCELL.

Green Cucumber Pickles. Scald the* cucumbers by pouring boiling water over them three times, then fill the glass jars with the cucumbers; now take half as much sugar as vinegar and scald together and pour over the cucumbers and add a little horseradish, a few grains of spice and seal at once.

MRS. D. I. HUNTER.

French Pickles. One peck green tomatoes, six large onions sliced, mix together and throw over one teacup salt; let stand all night, drain thoroughly and boil in one quart vinegar and two quarts water for fifteen minutes and drain again; then take three quarts vinegar, two pounds brown sugar, one half pound white mustard seed, tw^o tablespoons each of cloves, spices and cinnamon, and boil fifteen minutes.

MRS. J. W. STEWART.

Mustard Pickles. Two quarts green tomatoes, three green peppers, two heads cauliflower (cut in small pieces); add twenty-four cucumbers, two quarts small onions. Let stand over night in half cup salt and water enough to cover. In the morning heat them in some water; drain and pour over them the following mixture (hot): three quarts cider vinegar, four cups sugar, two teaspoons celery seed, half pound ground mus- tard, three fourths cup flour, one fourth ounce turmeric.

MRS. CLARA M. SEDGWICK.

Pickled Beets. Take nice' young beets, cook as for the table and while hot put them in fruit cans. Have ready and hot, cider vinegar reduced one fourth, and to one quart vinegar add one heaping cup sugar, fill the cans and seal same as fruit. Small cans are best. MRS. REUBEN CLARK.

Pickled Onions. Select small silver skinned onions, remove outer skin, put them in a brine (that will float an egg) for three days, drain, place in a jar first a layer of onions three inches deep, tnen a sprinkling of horse radish, cinnamon bark, cloves and a little cayenne pepper; repeat till jar is filled, in proportion of half a teaspoon cayenne pepper, two teaspoons each chopped horseradish and cloves and four tablespoons cin- namon bark to a gallon of pickles. Bring vinegar to boiling

52 THE YORK COOK BOOK.

point; add brown sugar in the proportion of a quart to a gal- lon, and pour hot over the pickles. MRS. BALDWIN.

Pickled Onions. Pegl small white onions, scald them in salt and water until tender; then take them up, put into bottles and pour over them hot spiced vinegar; when cold, cork them close. Keep in a dry, dark place. MRS. AMERICA DOAK.

Pickled Cherries. For four pounds cherries take one pound sugar, one pint vinegar. Boil the sugar and vinegar together and pour over fruit; let it set two days, then boil the juice again. Repeat likewise six times. MRS. HAGGARD.

Pickled Crab Apples. Ten pounds fruit, four pounds sugar, one quart vinegar, cloves and cinnamon; leave the apples whole and the stems on; boil in syrup until soft.

MRS. E. D. MARSELLUS.

Pickled Peaches. Rub off down, fill steamer, place over boiling water fifteen minutes, steam till they can be punctured with a fork, but not till they crack open; put in an earthern jar, sticking three or four cloves in each one; when jar is full pour over them boiling vinegar, spiced with cinnamon in a bagr and one pound of sugar to one quart vinegar.

MRS. J. M. DAVIDSON.

Pickled Peaches. Seven pounds free stone peaches, three and one half pounds sugar, one pint vinegar, half cup water, one teaspoon whole cloves, double the quantity of stick cin- namon; steam peaches until they can be pierced with a straw; then remove immediately and skin. Boil vinegar, sugar, water and spices together for five minutes or until well heated; put a whole clove in each peach, scald fruit in syrup, place in jars, pour over enough of the hot syrup without adding any of the spice, and seal. MRS. D. C. BELL.

Piccalilli.. (Very good.) Slice one peck green tomatoes, sprinkle with small cup of salt; stand over night. In the morning drain; chop the tomatoes, one cabbage head, seven onions, four green peppers; put into a kettle, and cover with one gallon vinegar, one pint brown sugar, half teacup horsera- dish, one tablespoon each of cinnamon, mace and celery seed. Cook this mixture slowly for two or three hours, then as it comes off the stove add one hundred or more small pickles

PICKLES 53

(or these can be o^nitted); add one quarter pound mustard last, as it is apt to thicken it and cause it to burn if put in at first. This quantity fills a two gallon jar.

MRS. W. D. MEAD, Jr.

Sliced Cucumber Pickles. Take medium sized cucumbers, put them into a jar or pail. Put in enough boiling water to cover them, add a small handful of salt and cover closely. Repeat this three mornings; the fourth morning scald enough cider vinegar to cover them, putting into it a piece of alum as large as a walnut, teacup horseradish root cut fine; add ground spices (tied in muslin bags) to suit taste. Slice cu- cumbers half an inch thick, place them in glass jars and pour the scalding vinegar over them. Seal tight and they will keep good a year or more. MRS. MARY B. PROVOST.

Sliced Mixed Pickles. Twenty-four small cucumbers three onions (small) ; slice and cover with six tablespoons of salt; let stand four hours, then drain. Three fourths cups white mustard seed, one half cup black mustard seed, one and one- half teaspoons celery seed, one cup salad oil, one and one-half quarts vinegar; mix all together and put into cans cold.

MRS. D. C. ELDREDGE.

. Soy. Take any amount of tomatoes wanted, chop them same as for piccalilli, drain well, put in a kettle and add two tea- cups sugar, one tablespoon cloves and cinnamon, and one of black pepper; cover with vinegar, and cook slowly for three or four hours; add onions if liked. If vinegar boils out add more so that it will be covered; put in cans and seal.

MRS. MARY O. BROOKS.

Spanish Pickle. One dozen ripe cucumbers, one peck onions, one ounce celery seed, one ounce turmeric two and one-half pounds brown sugar, one and one-half pounds ground mustard four heads cabbage, two gallons vinegar. Chop cucumbers fine and let stand in brine twenty-four hours; chop cabbage and onions and salt them over night, then put all three in a kettle with vinegar enough to cover and let all scald together good; then pour in a sack and let drain; put back in kettle on stove and add the other ingredients, except mustard, and enough fresh vinegar to cover all again; mix mustard to a paste, and keep putting in till thick enough.

MRS. M. M. WIDENER.

54 THE YORK COOK BOOK.

Spanish Pickle. Two large heads cabbage, one peck green tomatoes, two dozen onions, half dozen green peppers; salt well and let stand over night, then drain. To one gallon vinegar add three quarters of a pound ground mustard, five cups brown sugar; let this boil, then put in chopped vegetables, heat thoroughly, then add one ounce turmeric moistened, with a little vinegar. MRS. G. W. SHIDLER.

Mustard Pickle. One quart each of small whole cucumbers, large cucumbers sliced, green tomatoes sliced, and small cnions, one large cauliflower divided into flowerets, half dozen stalks celery cut in small pieces and four green peppers cut fine. Make a brine of four quarts of water and one pint of salt; pour it over the mixture of vegetables and let it soak twenty-four hours. Heat just enough to scald it, and turn into a colander to drain. Mix three quarters of a cup of corn starch, four tablespoons ground mustard and one teaspoon turmeric with enough cold vinegar to make a smooth paste, then add one. cup sugar and sufficient vinegar to make two quarts in all. Boil this mixture until it thickens and is smooth, stirring all the time, then add the vegetables and cook until well heated through. MRS. W. L. MORGAN.

Spiced Gooseberries. Leave the stem and blossom on ripe gooseberries, wash clean, make a syrup of three pints brown sugar to one of vinegar, skim if necessary, add berries and boil down till thick, adding more sugar if needed. When almost done spice with cinnamon and cloves; boil as thick as apple butter. MRS. J. LOVE.

Spiced Peaches. One peck peaches, four pounds sugar, one tablespoon each cloves and cinnamon, two quarts vinegar, three nutmegs; pare the peaches and place in layers in a jar with the spices; boil sugar and vinegar together and pour over three days in succession, and on the fourth day boil all to- gether twenty minutes. MISS HATTIE SOUTHWORTH.

Sweet Tomato Pickles. Wash and clean fruit, then prepare a sweetened vinegar of the following: one and one-half cups vinegar, two cups waterf two cups sugar and two small bags of cloves and stick cinnamon. Put in the tomatoes and boil until they can be pricked with a fork. Have ready another preparation of the same quantity of vinegar, sugar and spices

PICKLES 55

(only a little stronger of vinegar), boiling hot. As fast as the jars are filled pour on the scalding vinegar and seal. Apples are very nice this way but they must first be steamed until done, then put in the sweetened vinegar as before.

MRS. B. F. MARSHALL.

AA'atermelon Pickles. One quart cidar vinegar; scald three times and pour over the pickles, then pour off; add one pint each of water and sugar, one tablespoon cloves five cents' worth cinnamon; boil all these together and pour over the fruit; let this last preparation stay. These are excellent.

MRS. M. C. HICE.

Watermelon Sweet Pickles. Soak eight pounds of rind over night in alum water; in the morning turn this water off, pour over clear water to cover and let soak one hour. Syrup: one quart vinegar, four pounds light brown sugar, one tablespoon each of cloves, cinnamon and allspice; boil this eight morning® and pour over the fruit, the ninth morning heat fruit and syrup together and the pickles will be ready for use.

MRS. J. A. PARKS.

CATSUP. CHILI SAUCE, ETC.

Cucumber Catsup. Take cucumbers before seeds are large. One gallon grated cucumbers salted to taste and put in a sack to drain over night. Measure the drippings, do not use them, but take the same amount of vinegar and add to the grated cucumber. Add also black pepper and more salt if needed.

MRS. D. E. SEDGWICK.

Plum. Catsup. Eight pounds plums, one. pound sugar, one quart vinegar, and spices. Cook plums till tender, then rub through a colander, add other ingredients and cook about one half hour. MRS. T. J. HATFIELD.

Bordeaux Sauce. Two gallons cabbage chopped fine, one gallon green tomatoes one of vinegar, one gill salt, one and three-fourths pounds sugar, one half pound white mustard

56 THE YORiv COOK BOOK.

seed, one dozen onions (if preferred), one ounce each of celery seed, black pepper, cloves, allspice and turmeric. Boil all together twenty minutes and can.

MRS. E. A. WARNER.

Chili Sauce. Twelve large ripe tomatoes, four ripe or three green peppers or one tablespoon ground black pepper, two onions, two tablespoons salt, two tablespoons sugar, one table- spoon cinnamon, three cups vinegar; peel tomatoes and onions, chop (separately) very fine, add the peppers (chopped) with the other ingredients, boil one and a half hours. Bottle and it will keep a long time. Stone jars or jugs are better than glass cans. One quart canned tomatoes may be used instead of the ripe ones. MRS, P. P. VAN WIGKLE.

Chili Sauce. Take one can nice tomatoes, half teaspoon cayenne pepper, one onion cut fine, half cup sugar. Boil un- til thick, then add two cups vinegar, strain the. whole, set back on the fire and add a tablespoon salt, teaspoon each ginger, allspice, cloves rnd cinnamon; boil five minutes, remove and put in bottles. MRS. .1. A. DIEFFENBACHER.

Chili Sauce. Tvventy-four ' large tomatoes, eight onions, four green peppers, four tablespoons each of salt and ginger, one of cloves, eight of sugar, four teaspoons cinnamon,- eight cups vinegar. Boil until thick. MRS. LINNIE B. CLARKE.

Uncooked Chili Sauce. One half peck solid ripe tomatoes chopped fine, one half cup salt, one cup sugar; chop fine two cups celery, and two onions, two small red peppers, one cup white mustard seed, one tablespoon black pepper, one table- spoon cinnamon, one quart vinegar. Mix all together and put in a jar and tie cloth over. MRS. R. H. DEVER.

Cold Chili Sauce. One peck ripe tomatoes chopped fine, one half cup grate horseradish, one half cup salt, one cup nastur- tium seed (chopped fine,) one cup mustard seed, one half cup chopped onions, one cup brown sugar, one quart vinegar, two red peppers (chopped fine), three stalks celery, one teaspoon black pepper, one tablespoon ground cinnamon, one-half table- spoon cloves. . Mix well and bottle without cooking. War- ranteed to keep a year. MRS. T. J. BURTON.

Tomato Catsup. One-half bushel ripe tomatoes, four ounces salt, three ounces ground b^ack pepper, one ounce cinnamon,

one-half ounce ground -cloves and one gallon vinegar. Stew the tomatoes in their own liquor until soft and rub through sieve; boil to consistency of apple butter (very thick), stir- ring to prevent burning, then add the vinegar with which a small teacup of sugar and spices have been mixed. Boil five minutes, let cool and bottle. MRS. ORRIN BARNETT.

Pie Crust. One and one-half cups flour, half cup butter, or trifle less of lard; mix lard in flour with fork, add a little ealt and bind all together with three tablespoons of water. Do not handle much; roll from you. This is enough for a two crust pie. MRS. D. C. BELL.

Apple Pie. Line a pie pan. .with nice rich crust; slice six good cooking apples thin, put in tin with one cup sugar, table- spoon butter, two tablespoons vinegar; put on upper crust past- ing with sweet milk and bake slow. MRS F. E. FENDER.

Apple Custard Pie. Select two juicy apples of a mild flavor, pare and scrape to a pulp; cream together one cup sugar and a tablespoon butter, to which add salt spoon nutmeg, the beaten yolks of two eggs, one cup milk and the scraped apples. Line a plate with crust and bake until acne. Beat the whites of the two eggs, add two tablespoons sugar and pile it lightly on the pie. Brown it slightly in the oven. Drisd a])ple.3 are equally good in this pie. MRS. OLIVE DURHAM.

• Apple T.i:t Pie. Line a pie tin with rich pie crust; fill with good baking apples pared and cut in halves, place the halves close together with the flat side down. Put a piec? of butter the size of a walnut on each half apple, and cover with suffi- cient sugar to sweeten. Sprinkle over a little ground cinnamon and bake wiihout upper crust in a moderate oven.

MRS. WILLIAM KREMSER.

Beverly Pie. Pare and grate some sweet mellow apples; to a pint of the grated pulp use a pint of milk, two eggs, two tablespoons melted butter, the grated peel of one lemon and

5 8 THE YORK COOK BOOK.

lialf wine glass of cider; sweeten to taste; bake in a deep pan with only one crust. MISS NELLIE CHAPMAN.

Chocolate Pie. One coffee cup sweet milk, three grated tea- spoons chocolate, three fourths cup sugar, yolks of three eggs, two tablespoons flour; flavor with vanilla. Heat milk and chocolate, then add sugar and yolks beaten to a cream. Put in a pie tin well lined with crust and bake. Beat whites for frosted top and brown. MRS. KATE B. NORTHUP.

Chocolate Pie. Four tablespoons grated chocolate, one pint water, yolks of two eggs, two tablespoons corn starch, six table- spoons sugar. Boil until thick; add one teaspoon extract of vanilla. Bake the crust, pour in chocolate, beat whites of eggs, with one cup of sugar, spread over top and brown.

MRS. CLARA B. DAYTON.

Cocoaiiiit Pie. To the yolks of three eggs add two table- spoons sugar and one of flour, beat thoroughly, add two cups milk and half cup freshly grated cocoanut. Pour into two pie tins lined with rich pie crust and bake in a moderate oven. While baking beat the whites of the eggs to a stiff froth; add three tablespoons sugar and half cup grated cocoanut. When pies are done spread this on them and return to the oven to brown. Serve cold. MRS. WARREN LANCASTER.

Boston Cream Pie. One pint milk, half cup sugar, two tablespoons corn starch, yolks of two eggs, pinch of salt; flavor with vanilla; boil quickly until thick; bake a brown crust; when done pour in cream; beat the whites of eggs, sweeten a little put on top of pie and place in oven to brown.

MRS. ALICE WASHBURN.

Cream Pie. Beat thoroughly together the whites of two eggs, half cup sugar and tablespoon flour; then add a cup of rich milk (some use part cream), grate a little nutmeg over it and bake with one crust.