The Republican. [volume] (Oakland, Md.) 1877-current, 1933-10-26
Homemakers Column
By Miss Margaret Kirby Burtis
Home Demonstration Agent
Halloween Pies and Others

Pies are so good that we often for
get how cheap they can be. Here is
the itemized bill for one pie that will
yield six generous slices: Less than
2 cents for flour, fraction of l cent
for lard, little water, which costs
nothing, and there, for 21a cents, you
have the markings of the pie crust.
Five cents worth of pumpkin, cents
worth of butter a little over 3 cents
for milk, 2 cents for an egg, some
thing less than cents for sugar and
spice-add these figures to the cost
of the crust and you have for Is cents
the markings of pumpkin pie for sup
per on Halloween.
Still cheaper and scarcely less ap-
propriate or festive for Halloween
would be an apple pie-and if you put
some very thin slices of cheese Tor
grated cheese) over the top just be-
fore you take this pie out of the oven,
and leave it long enough to melt the
cheese, you have an extraordinarily
tempting pie to serve hot-and hot
fruit pies are super-good.
At this time of year there is an
other nice pie-a green tomato pie
which should be very cheap in any
part of the country where tomatoes
are plentiful.
Apple Pie with Melted Cheese
Four to six tart apples (more if
small; double if small green apples).
Pastry. y cup sugar, u teaspoon
cinnamon, a teaspoon salt, 2 table
spoons butter.
Pare, core and slice the apples.
Line a deep pie pan with pastry,
spread a layer of apples over the bot
tom, sprinkle with mixture Of the
sugar, cinnamon and salt, dot with
butter, and repeat until all are used.
Add the top sheet of pastry. Put the
pie in a moderately hot over (400 de-
grees F.) for 10 minutes, lower the
temperature to more moderate heat
1915 degrees F.) and bake the pie for
80 to 35 minutes, or until the apples
are tender and the crust is golden
brown.
After the pie is baked, lay thin
slices of cheese or grated cheese over
the top, and put in very moderte
oven 1925 degrees F.) until the
cheese is melted. Serve at once while
the cheese is warm. Either freshly
baked or a cold pie may be prepared
in this way.
Pumpkin or Squash Pie
liz cups cooked pumpkin or squash,
l cup milk, Y cup sugar, teaspoon
cinnamon, u teaspoon allspice, n tea
spoon mace, u teaspoon salt, egg,
2 tablespoons butter. Pastry.
Heat the pumpkin or squash, milk,
sugar, spices, and salt in double
boiler, add the beaten eggs and but
ter, and mix well. Pour the hot filling
into deep baked pastry shell, and
bake in a moderate oven $3.50 degrees
F.) for about 80 minutes or until the
filling sets.
Green Tomato Pie
6 medium-sized green tomatoes, 2
tablespoons water, II lemon sliced, 2
T. cornstarch, s teaspoon salt, a
teaspoon cinnamon, tablespoons but
ter, 1 cup sugar. Pastry.
Wash the tomatoes, remove stem
and blossom ends, and cut into thin
slices. Cook the tomato, water, and
lemon until the tomatoes are almost
tender and drain. When the tomati
LIQUID has cooled add the cornstarch,
which has been mixed with the sugar
and salt, and cook until thickened.
Add the tomatoes, cinnamon, and but
ter, and mix thoroughly. Pour the
hot mixture into baked pastry shell,
add the top sheet of dough and bake
in a moderately hot oven 1915 degrees
to 400 degrees F. for about 80 min
utes, or until golden brown.