Simply Delicious Simple Pies

June/July 2000
 
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I found some old, old recipes that belonged to my great-grandmother and thought your readers might be interested in not only the content, but the brevity with which they chose to keep recipes.

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Rice and Apples

Core as many nice apples as will fill a dish; boil them in light syrup. Prepare 1/4 pound rice in milk and sugar and salt, put some of the rice in the apples, then fill up the intervals with the rice and bake in the oven until it is a fine color.

Marlborough Pie

Grate 6 apples, 1 cup of sugar, 3 tablespoons melted butter, 4 eggs, juiceand grated rind of lemon, 2 tablespoons of brandy or wine, if you choose; if not, omit it. Bake in an under, but without a top crust.

Washington Pie

3 eggs, 1 cup sugar, a scant 1/2 cup milk, 1/2 teaspoon soda, 1 teaspoon cream tarter, 1 cup flour, a piece of butter the size of a hen's egg, spice to taste, this makes three layers. Spread with jelly.

Prune Pie

Slew the prunes, as for sauce, store mad sweeten, and with a nice pie crust I think you will call them good. Be sure not to have them too dry.

Geri Rankin
Otis, OR

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