Part 12 (2/2)

FUNERAL PIE

1 cup seeded raisins, washed 2 cups water 1 cups sugar 4 tablespoons flour 1 egg, well beaten juice of a lemon 2 teaspoons grated lemon rind pinch of salt

Soak raisins 3 hours, mix sugar, flour and egg. Then add seasoning, raisins and liquid. Cook over hot water for 15 minutes, stirring occasionally. When the mixture is cool, empty into pie-dough lined pie plate. Cover pie with narrow strips of dough, criss-crossed and bake until browned.

COTTAGE CHEESE PIE

1 cups cottage cheese cup sugar 2 tblsp. flour tsp. salt 2 eggs, separated 2 cups milk tsp. cinnamon tsp. lemon rind grated pie crust

Combine cottage cheese, sugar, flour, salt, lemon rind and spices. Add beaten egg yolks and mix thoroughly. Add milk gradually and stir smooth.

Fold in beaten egg whites and pour into 9 inch, pastry lined pan. Bake in moderate (350-f) oven, 1 hour.

APPLE b.u.t.tER PIE

cup apple b.u.t.ter 2 eggs cup sugar 1 tblsp. cornstarch 1 tsp. cinnamon 2 cups milk Pastry for 9 inch crust and strips for top

Combine apple b.u.t.ter, beaten eggs, sugar, cornstarch and cinnamon and mix well. Add the milk gradually to the mixture and blend well. Pour into unbaked pie sh.e.l.l. Top with ”lattice” made from inch wide strips of crust. Bake at 350-f, 35 minutes.

CURRANT _and_ RED RASPBERRY PIE

Fill an unbaked pie sh.e.l.l with currants and red raspberries. Sugar generously. Add the top crust and bake for 30 minutes. This is unusual and very delicious.

SCHNITZ PIE (Dried apples)

1 lb. of schnitz 1 orange, rind and juice 2 cups sugar 2 tblsp. cinnamon prepared pie crust

Cover Schnitz with water and soak over night. Add orange rind and juice and more water if necessary. Boil until soft, then put through colander and add sugar and cinnamon. Pour into pastry lined sh.e.l.l, dot with b.u.t.ter, cover with top crust or lattice strips. Bake in hot oven (450-f) for 10 minutes. Reduce to 350-f bake 30 minutes.

RHUBARB PIE

3 cups diced rhubarb 1 cups sugar 3 tblsp. flour tsp. salt 1 tblsp. lemon juice 2 eggs, separated 1 9-inch pie sh.e.l.l

Cut rhubarb into small pieces and arrange in an unbaked pie sh.e.l.l.

Combine the sugar and flour, add egg yolks and lemon juice. Stir into a smooth paste. Pour this mixture over rhubarb. Cover with meringue made from the egg white. Bake in a hot oven (425-f) for 10 minutes, then reduce heat to (325-f) and bake for 30 minutes.

PENNSYLVANIA DUTCH

Desserts

STEAMED FRUIT PUDDING

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