The above is a good formula to use, but, of course,
may be varied to suit different tastes or the material
at hand. If too rich, add more chopped apples ; in



PASTRY. 223

lieu of cider, vinegar and water in equal proportions
may be used ; good preserves, marmalades, spiced
pickles, currant or grape jelly, canned fruit, dried cher-
ries, etc., may take the place of raisins, currants
and citron. Wine or brandy is considered by many
a great improvement, but if "it causeth thy brother to
offend" do not use it. Lemon and vanilla extracts, are
often used, also preserved lemon or orange peel. It
is better to stand over night, or several days, before
baking into pies, as the materials will be more thor-
oughly incorporated. Many prefer to freeze their
pies after baking, heating them as needed.
MOCK MINCE PIE.
Mrs. Annie E. Gillespie, Indianapolis, Ind.
Twelve crackers rolled fine, one cup hot water, one
hal^cup vinegar, one cup molasses, one cup sugar,
one cup currants, one cup raisins, spice to taste ;
measure with a teacup. Some use one cup dried
bread crumbs. This is the correct quantity for four
pies.
PIE-PLANT PIE.
Mrs. D. Buxton.
Mix one-half teacup white sugar and one heaping
teaspoon flour together, and sprinkle over the bot-
tom crust, then add- the pie-plant cut up fine ; sprinkle
over this another half teacup sugar and heaping tea-
spoon flour; bake fully three-quarters of an hour in a
slow oven ; or stew the pie-plant, sweeten, add grated
rind and juice of a lemon, yolks of two eggs, and
bake and frost like lemon pie.
224 THE BUCKEYE COOK BOOK.
DRIED PEACH PIE.
