A Course of Lectures on the Principles of Domestic Economy and Cookery

demonstrate that plain dishes cooked with simple and few materials, can be very good. Perforated tin pie plates bake very nicely. Of course you want to take care to have the bottom crust thick enough, so that none of the juice from fruit pies will run through. If the oven is very hot on the bottom, it will not do to set a pie on the very bottom; a grating must be used. You will have to use your judgment about baking, watching the pie, and taking care that it does not get burnt. (Returning to the bread making, Miss Corson continued:) Now I am going to put the second cup of water and flour into the dough. You want to remember, in raising bread, to keep it always at the same temperature until you get it light. It should be set where you can put your hand without burning. Keep the bowl, containing the sponge, just warm. You don't want it anywhere where it will get so hot as to scald the sponge. You can set the bowl in winter over boiling water to keep the temperature equal. (A question was asked in regard to rhubarb pie.) MISS CORSON. Some ladies put the rhubarb raw into the pies when they make rhubarb pies, trusting to its cooking while the crust is baking; others stew it with sugar before they put it in the pies. When it comes in from the market it should be cut in little pieces about half an inch long, and the outside, or thin skin, stripped off. It requires a great deal of sugar, whether you put it into the pie uncooked, or you first cook it. It makes an exceedingly nice acid pie. Usually the best way is to stew it first before you put it in the pie. That gives it to you in the form of a pulp. If you put it raw into the pie, to a certain extent the form is perfect, that is, it retains its little block-like shape after it is cooked. (The bread now being ready to