The Laurel Health Cookery: A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Palatable and Attractive Ways

teaspn. salt ⅓-¾ cup sugar 1 tablespn. flour crust Prepare apples according to directions for apple sauce, p. 47, cut the quarters in two if large, then in halves crosswise. This will give irregular shaped pieces which when placed in the crust will allow spaces for the steam to come in contact with the fruit and cook it more quickly and thoroughly than when packed in slices. Mix the sugar, flour and salt for each pie in a bowl by itself. When the bottom crust is on the pan, spread about half the sugar mixture over it, put in a generous quantity of apples so that when baked the pie will be level, not depressed, and sprinkle the remainder of the mixture over, taking pains to have a little more at the edges because of not having any underneath there. It is very disappointing to find the last mouthfuls of pie near the crust less sweet than the first from the center. Be sure that the edge of the under crust is moistened, lay on the upper crust as directed, press the edges down well, trim off the extra crust (unless you fold it under the bottom crust), and with the thumb and forefinger press the edges well together. Make incisions in the crust with a sharp pointed knife for the steam to escape, bind the edges with strips of cloth and bake in a moderate oven, turning occasionally, for ¾-1 hour. To be sure that the apples are tender try them with a broom splint through the spaces in the crust. Brown sugar or molasses may be used to sweeten apple pies once in a while as some people are very fond of those sweets. The nice dried greening apples that we get sometimes may be soaked over night and used the same as fresh apples. =Other Fruit Pies= =Apple and Elder-berry=--1½ pt. apple prepared as for apple pie, 1 pt. elder-berries, ¾ cup sugar, 1 tablespn. flour, 2 teaspns. lemon juice, salt. Lemon juice may be omitted. A smaller proportion of elder-berries maybe used and the pie still