The Boston cooking-school cook book

Cranberry Pie 1½ cups cranberries ½ cup water ¾ cup sugar Put ingredients in saucepan in order given, and cook ten minutes; cool, and bake in one crust, with a rim, and strips across the top. Currant Pie 1 cup currants 1 cup sugar ¼ cup flour 2 egg yolks 2 tablespoons water Mix flour and sugar, add yolks of eggs slightly beaten and diluted with water. Wash currants, drain, remove stems, then measure; add to first mixture and bake in one crust; cool, and cover with Meringue I. Cook in slow oven until delicately browned. Cream Pie Bake three crusts on separate pie plates. Put together with Cream Filling and dust over with powdered sugar. If allowed to stand after filling for any length of time, the pastry will soften. Custard Pie 2 eggs 3 tablespoons sugar ⅛ teaspoon salt 1½ cups milk Few gratings nutmeg Beat eggs slightly, add sugar, salt, and milk. Line plate with paste, and build up a fluted rim. Strain in the mixture and sprinkle with few gratings nutmeg. Bake in quick oven at first to set rim, decrease the heat afterwards, as egg and milk in combination need to be cooked at low temperature. Date Pie 2 cups milk ⅓ pound sugar dates 2 eggs ¼ teaspoon salt Few gratings nutmeg Cook dates with milk twenty minutes in top of double boiler. Strain, and rub through sieve, then add eggs and salt. Bake same as Custard Pie. Lemon Pie I ½ cup chopped apple 1 cup sugar 1 beaten egg ¼ cup rolled common crackers 2 tablespoons lemon juice Grated rind 1 lemon 1 teaspoon melted butter Mix ingredients in order given and bake with two crusts. Lemon Pie II ¾ cup sugar ¾ cup boiling water 2 tablespoons corn-starch 2 tablespoons flour 2 egg yolks 3 tablespoons lemon juice Grated rind 1 lemon 1 teaspoon butter Mix corn-starch, flour, and sugar, add boiling water, stirring constantly. Cook two minutes, add butter, egg yolks, and rind and juice of lemon. Line plate with paste same as for Custard Pie. Turn in mixture which