amon.

Repeat this until the pan is full. Now place a crust on top and bake
in slow oven for forty minutes. To serve: Run a knife around the edge
of the pan to loosen the crust. Invert the plate over the pie and turn
the pie upside down upon the plate. Cover with fruit, whip and cut
into wedge-shaped pieces and serve with custard sauce.

CONGRESS PIE

Use an oblong pan similar to that used in making cheesecake. Line with
plain pastry and then place three cups of bread crumbs in a bowl and
add

Two cups of boiling water,
One-half cup of syrup,
One cup of brown sugar,
Four tablespoons of shortening,
One teaspoon of cinnamon,
One-half teaspoon of nutmeg,
One-half teaspoon of cloves,
One cup of finely chopped nuts,
One cup of raisins or currants,
One cup of marmalade or fruit butter.

Beat to thoroughly mix and then pour into the prepared pan and bake in
a slow oven for one-half hour. Cool and then ice with water icing. Cut
into two-inch oblongs.

DOWDY, NEW ENGLAND STYLE

Apples or peaches may be used. Wash the fruit and then pare and cut
into thin slices. Measure two pints of the prepared fruit and dust
over it so as to thoroughly coat each piece with

One teaspoon of cinnamon,
One-half cup of flour.

Then pat smoothly in baking dish and cover with

One cup of brown sugar,
Four tablespoons cold water.

Cover with a crust the pastry and bake in a moderate oven for
forty-five minutes. Let cool and then run a knife around the edge
of the baking dish and loosen the crust from the dish. Place a large
platter over the dowdy and then invert. Dust the dowdy lightly with
nutmeg and serve with fruit or vanilla sauce.

APPLE CUSTARD PIE

Line a pie tin with plain pastry. Now place one and one-half cups of
thick apple sauce in a sauce pan and add

One cup of sugar,
One-third cup of cornstarch,
One-half cup of cold water.

Dissolve starch in water.

Place on the fire and bring to a boil and then cook slowly for five
minutes. Cool and then add

One-half teaspoon of nutmeg,
One well-beaten egg.

Pour into prepared tins and bake for twenty-five minutes in a moderate
oven.

SHORTCAKE

The shortcake is typical of Scotland. It is a mixture of flour, sugar
and shortening worked to a paste and then rolled one-half inch thick
and then decorated in various ways. The thrifty Scotsman, after
leaving the mother country and settling in the new America, felt
that the