Lowney's Cook Book / Illustrated in Colors

by Maria Willett Howard

Cranberry Pie

Use [Plain] or [Chopped Paste]. Fill with two cups cranberries, one and one half cups sugar, one quarter cup water, and one tablespoon butter. Cover with upper crust or a lattice of paste strips; or bake without any upper crust. Decorate when done with pastry baked in fancy shapes.

Cranberry Pie No. 2

Use [Plain Paste]. For filling, mix one and one quarter cups chopped cranberries, one half cup chopped raisins, one cup sugar, one quarter cup water, and one tablespoon butter.

This is sometimes called Mock Cherry Pie.

Currant Pie

Use [Plain Paste]. For filling, mix two cups cleaned, fresh currants, two cups sugar, two tablespoons flour, two eggs, and one eighth teaspoon salt.

Bake with two crusts; or omit upper crust and cover with meringue when cooked.

Custard Pie

Use [Plain] or [Chopped Paste]. For filling, mix three eggs, one fourth cup sugar, one eighth teaspoon salt, one eighth teaspoon nutmeg, and two cups milk. Bake in slow oven.