APPLE PIE.
From MRS. ALICE VINEYARD BROWN, of North Dakota, Alternate Lady
Manager.
Sift into a chopping bowl three small caps of flour; then with the knife chop in thoroughly one cup of lard, one-half cup of butter, that have been on ice for an hour; mix with four to six tablespoons of ice water, as may be needed to handle, roll thin and line a shell, into which slice thinly any tart apples that will cook rather quickly. Dredge with the grated rind of a lemon—a somewhat dry lemon is preferable—which has been mixed thoroughly with one tablespoon of sugar and one small teaspoon of corn starch. Now break an egg into a howl, beat well and add four tablespoons of sugar and one cup of rich milk; pour this over the apples; with the jag iron cut the remainder of the paste into narrow strips and lay across to form squares. Bake in a moderate oven until the custard "sets." Place on ice in summer; eat slightly warm in winter.