Roll out puff-paste very thin, cut into round pieces, and lay jam on each, fold over the paste, wet edges with white of an egg, and close them; lay them on a baking sheet, ice them, and bake about fifteen minutes. - Mrs. H. A. E.
Take one quart of flour, four table-spoons melted lard, half teaspoon salt, two tea-spoons baking-powder; mix as for biscuit, with either sweet milk or water, roll thin, and line a pudding-dish or dripping-pan, nine by eighteen inches; mix three table-spoons flour and two of sugar together, and sprinkle over the crust; then pour in three pints canned damson plums, and sprinkle over them one coffee-cup sugar; wet the edges with a little flour and water mixed, put on upper crust, press the edges together, make two openings by . cutting two incisions at right angles an inch in length, and bake in a quick oven half an hour. Peaches, apples, or any kind of fresh or canned fruit, can be made in the same way. - Miss S. Alice Melching.
For one pie, peel and slice green tomatoes, add four table-spoons vinegar, one of butter, three of sugar; flavor with nutmeg or cinnamon; bake with two crusts slowly. This tastes very much like a green apple pie. - Mrs. Ceba Hull.
One egg, one heaping table-spoon flour, one tea-cup sugar; beat all well together, and add one table-spoon sharp vinegar, and one tea-cup cold water; flavor with nutmeg and bake with two crusts. - Mrs. B. A. Fay.
One quart flour, two table-spoons butter, two tea-spoons baking powder thoroughly mixed with the flour; mix (not very stiff) with cold water, work as little as possible, bake, split open, and lay sliced oranges between; cut in squares and serve with pudding sauce. Berries may be used instead of oranges. - Mrs. Canby, Belle-fontaine.
Roll out thin a nice puff-paste, cut out with a glass or biscuit cutter, with a wine-glass or smaller cup cut out the center of two out of three of these, lay the rings thus made on the third, and bake immediately; or shells may be made by lining patty-pans with paste. If the paste is light, the shells will be fine, and may be used for tarts or oyster patties. Filled with jelly and covered with meringue (table-spoon sugar to white of one egg), and browned in oven, they are very nice to serve for tea.
Cut pumpkin in halves, remove seeds, bake in a dripping-pan (skin side of pumpkin downward), with a slow fire, until pulp can readily be scraped from skin; mash fine, and while hot add to each quart pumpkin two table-spoons butter; when cold, sweeten to taste; add one pint cream or new milk, yolks of three eggs, well beaten and strained, cinnamon and allspice to taste (ginger, if preferred), one wine-glass of brandy; stir well, and just at the last add whites of eggs, well whipped. The brandy can be omitted and not injure recipe. Many like a table-spoon of lemon extract and less spice. If lemon is used, omit brandy. Bake in deep pie-plates in a quick oven. - L. A. B. C, Lexington, Ky.