Margaret Brown's French Cookery Book

it by baking in a fairly hot oven 30 minutes. No. 258. APPLE POT-PIE. Fourteen apples peeled, cored, and sliced; 1-1/2 pints flour, 1 teaspoonful baking-powder, 1 cupful sugar, 1/2 cupful butter, 1 cupful milk, large pinch of salt. Sift the flour with the powder and salt; rub in the butter, cold; add the milk, and mix into a dough as for tea-biscuits; with it line a shallow stewpan to within two inches of the bottom. Pour in 1-1/2 cupfuls water, the apples and sugar; wet the edges, and cover with the rest of the dough; then place it in a moderate oven till the apples are cooked; then remove it from the oven; cut the top crust in four equal parts; dish the apples; lay on them the pieces of side crust cut in diamonds, and the pieces of top crust on a plate. Serve with cream. No. 259. OATMEAL CRACKNELS. One and a half pints fine oatmeal, 1/2 pint Graham flour, 1 teaspoonful salt, 1 teaspoonful baking-powder, 1 pint of milk. Mix oatmeal and milk; let it stand, to swell, 5 hours in a cold place. Sift together the Graham flour, salt, and powder. Add it to the oatmeal; mix into a smooth dough. Flour the board with cornmeal; turn out dough, and roll 1/4 inch thick; cut it out with cutter; lay them on greased baking tins; wash over with milk, and bake 10 minutes in moderate oven. No. 260. GERMAN WAFFLES. One quart of flour, 1/2 teaspoonful salt, 3 tablespoonfuls sugar, 2 tablespoonfuls baking-powder, 2 tablespoonfuls lard, the rind of 1 lemon grated, 1 teaspoonful extract of cinnamon, 4 eggs, 1 pint thin cream. Sift flour, sugar, salt, and powder together; rub in lard, cold; add the beaten eggs, lemon rind, extract, and milk. Mix into smooth batter, rather thick. Bake in hot waffle-iron. Serve with sugar flavored with lemon. No. 261. TEA BISCUITS. One quart of flour, 1 teaspoonful salt, 1/2 teaspoonful sugar, 2 teaspoonfuls baking-powder, 1 teaspoonful lard, 1 pint milk. Sift together flour, salt, powder, sugar; rub in lard, cold; add the milk,