The ABC of Cooking

by Adelin Balch Coit

A little nutmeg grated if you have it

Mix this all together, and put in a slow oven. Give one stir after about ten minutes, and then cook in a slow oven ¾ of an hour.

PEACH PIE FOR FOUR PEOPLE

To make peach pie from evaporated peaches, soak one cup of evaporated peaches over night. In the morning, stew with 1½ tablespoonsful of sugar about twenty minutes.

PASTRY

2 cups of flour—sifted
2 heaping tablespoonsful of lard (or half butter and half lard)
A little salt

Mix flour, lard and salt well together, and then add enough cold water to make the dough soft enough to roll out. If it sticks to the rolling pin, use a little flour. Then grease the pie plate, and take half of the dough, rolled out flat, and cover the pie plate. Cut off the edge with a knife. Then put in your fruit. Take the other half of your dough, rolled out for a top, and cut around the edge with a knife, and then press all around the edge with a fork, to make the edges stick together. Then you will have one grand pie.

This pie crust recipe will do for any kind of pie. Evaporated apples should be cooked the same as peaches.

All dry fruit should be soaked over night.