Standard Paper-Bag Cookery

over the inclosed butter and the left side under. Turn the paste half way around, pat into shape and roll out lightly having the sheet of paste longer than it is wide, and lifting often to prevent its sticking to the board. Dredge slightly with flour when necessary. Fold again so as to make three layers, divide in halves, pat and roll out the one intended for the lower crust having it a little larger than the pie plate, to allow for shrinkage. Fold back the rolled out crust and readjust in the pie tin letting it come well up over the edge, then pressing back. Turn in the filling then roll out the upper crust. When this reaches the required size, fold over and perforate the center, piercing with a fork or using a knife to make any pattern desired, and place in position over the pie. =Apple Pie.=--Peel and slice thin, tart, well flavored apples. Put in crust, sprinkle with sugar, dust with cinnamon or nutmeg, cover with latticed or full crust, put in bag, and bake half an hour in a steady oven. =A New Apple Pie.=--Peel and core about eight or ten apples or as many as are wanted. Make a rich pastry dough and cut in strips about two inches wide. Wind a strip around each apple, but do not cover it. Fill the center of each apple with butter, sugar and water. Sprinkle with nutmeg, put in bag, then in the oven and bake. Serve with or without cream. =Deep Apple Pie With Cream Cheese.=--Bake a nice apple pie about three-quarters of an hour before dinner. Have a small cream cheese pressed through a ricer and mixed with a cup of whipped cream and a little salt. Press through a pastry tube or tin funnel on top of the pie in a pattern, and serve warm for dessert. The cheese and cream combination may also be used on a two crust apple pie. =Cranberry Pie.=--Line a rather deep pie plate with a plain crust. Put on a border of richer paste, fill with cranberries