a,  Frying  Basket ;  b,  Meringue  Bag  with  Pastry
Tubes;  c,  Vegetable  Plane.
Fig  Pie.
i  pound  figs,

1  cupful    water.
Whites  of  3  eggs,

3  tablespoonfuls  sugar,

1  tablespoonful  lemon  juice.
Make  a  rich  bottom  crust.  Chop
figs  fine,  cook  with  cupful  water.
Sweeten  and  flavor  with  lemon.  When
the  figs  are  smooth,  put  into  the
crust  and  bake.  Take  a  meringue  of
whites  of  3  eggs,  beaten  stiff,  with  3
tablespoonfuls  powdered  sugar,  fla-
vor with  McIIhenny's  Mexican  Vanil-
la, and  as  soon  as  the  crust  is  baked,
spread  this  over  the  top;  let  browc
a  minute  or  two.
Gooseberry  Pie.
Cut  off  the  blossoms  and  stems  of
berries  and  fill  a  pie  dish  lined  with
plain   paste,   spreading   over   the   top


992


MRS.    CURTIS'S    COOKBOOK


one  third  as  much  sugar  as  berries
used.  Slightly  dredge  with  flour,  and
cover  with  a  thin  crust  pricked  with
a  fork.     Bake  half  an  hour.
Prune  Pie.
^  pound  prunes,
^  cupful  sugar,

^  cupful  currant  jelly  or  1   tea-
spoonful  lero.on  juice.
Stew  prunes,  remove  stones,  stir  in
sugar,  currant  jelly,  or  lemon  juice.
Dust  flour  over  the  fruit,  and  bake
with  an  upper  crust.
Strawberry  Pie.
Line  a  pie  plate  with  thin  paste
and  set  in  the  oven  till  nearly  baked.
Take  from  the  oven  and  fill  with  sug-
ared berries,  dredge  with  flour,  cover
the  top  crisscross  with  narrow  strips
of  paste,  return  to  the  oven,  and  fin-
ish baking.
Torto  Frutas  (Mexican).
Line  the  sides  of  a  baking  dish
with  puff  paste;  cover  the  bottom
with  sliced  pineapple;  next  a  layer
of  sliced  oranges,  then  sliced  ba-
nanas, then  a  few  slices  lemon.
