Green Apple Pie

Line a pie tin with any good crust, into which slice the apples. Cover with upper crust but do not pinch crust down, place in oven oven and bake slowly until apples are done. Take from the oven, remove upper crust by inserting knife between the two crusts, and sprinkle on the apples, sugar, nutmeg and small pieces of butter, Replace crust after seasoning.

Mrs. E. B. Cahoon, Soquel.

APPLE PIE. Take nice Bellflower apples, pare, quarter, core, and slice transversely (not lengthwise), then cut up more apple in small pieces to fill in so that it may be thick enough. One table-spoonful of flour sifted over apples and one-third cupful sugar poured over all. Add butter size of walnut, cut in small pieces, and a little spice.

Mrs. C. K. Tuttle,

Pacific Grove.

Apple Custard Pie

Pare, core and cook four medium sized sour apples, then beat with a fork. To this add one-half cupful sugar, a small teaspoonful butter, nutmeg to taste, a pinch of salt, and a scant tablespoonful corn starch mixed with a little milk. Break yolks of two eggs into a cup; when well beaten add enough milk to fill cup and pour over apples. Mix all well together and put on stove to cook. Line pie tin with crust and bake, after which pour in custard. Make meringue of whites of two eggs beaten with two small tablespoonfuls of sugar, then pour over pie and brown.

Mrs. C. M. Gilfillan.