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Flour Mixtures Continued: Pastry and Pies: Cranberry

OPEN CRANBERRY PIE OR CRANBERRY TART Spread the round of paste over an inverted pie plate (agate or tin is preferable), prick the paste with a fork, here and there, over the sides as well as the top. Bake to a dark straw color. Remove the paste from the plate, wash the plate and set the pastry inside. Turn a cooked filling into the pastry shell and set figures, cut from pastry and baked, above the filling. COOKED CRANBERRY FILLING Mix together, thoroughly, two level tablespoonfuls of cornstarch, half a teaspoonful of salt, scant measure, and one cup of sugar; pour on one cup of boiling water and stir until boiling, then add one-fourth a cup of molasses, a teaspoonful of butter and two cups of cranberries, chopped fine. Mix together thoroughly, and let simmer ten or fifteen minutes. Apple, peach or pineapple marmalade make good fillings for an open pie. Heat the marmalade and turn at once into the shell.