"No soil upon earth is so dear to our eyes • As the soil we first stirred in terrestrial pies."

-Holmes.

Pastry.

One quart of flour, 3/4 pound of butter and lard mixed, 1 teaspoon of salt, and enough ice water to make the dough hold together. Chop the shortening into the flour, using a knife instead of your hands. Mix lightly with the water and roll out in small pieces, keeping the rest as cold as possible. The best pastry is that which is worked as little in the making as will make it hold together, and cut off just enough to fill one pan, rolling each piece separately. It will then be light and flaky.

Chess Cake Pie.

Beat 1 pound of white sugar into the yelks of 2 eggs, cream 1/2 pound of white sugar into 1/2 pound of butter. Add to the two, after they have been well mixed, 1/4 pound of chopped citron and the juice of 2 lemons, or more if necessary. Bake in one pie crust and put a meringue over the top.

Love Puffs.

Make a rich puff paste and roll very thin ; cut the size of a saucer, sprinkle with pulverized sugar and cinnamon, fold over and bake. Sift sugar over them when they come from the oven.

Cocoanut Cream Pie.

One quart of milk, 4 eggs (yelks), 4 tablespoons of sugar, 1 tablespoon of corn starch, 1 tablespoon of Sauer's extract of vanilla, 1/2 of a grated cocoanut. Boil the milk and make a rich custard. Beat in the cocoanut when the custard is half cold and bake in one crust. Make a meringue of the whites and spread over the top.

Cocoanut Pie.

Rub to a cream 1/2 pound of sugar and 1/4 pound of butter; add the whites of 7 eggs (well beaten) and 1 grated cocoanut. Season with wine, Sauer's lemon or vanilla extract. Bake in one crust.

Cocoanut Pie Baked in a Double Crust.

One grated cocoanut, whites of 5 eggs (well beaten), 3/4 pound of sugar, 1 cup of milk, 1 tablespoon of butter, 1 tablespoon of Sauer's vanilla. Mix well and bake in a double crust. Let the top crust be formed of crossed strips, showing the filling in between.

Cocoanut Gems.

Six eggs (whites and yelks beaten separately), 1 grated cocoanut, 1 pound of sugar, Sauer's vanilla extract to taste. Beat the yelks and add the sugar, beat the whites and add the cocoanut, and mix together. Line patty pans with pastry and fill with the cocoanut. Drop a spoon of meringue in each one and brown.

Lemon Pie.

Six eggs, 2 cups of sugar, 1 cup of milk, 2 tablespoons of corn starch, 3 lemons, rind and juice. Beat the yelks and add the sugar, milk, corn starch and lemon. Set in a pan of boiling water and let it thicken over the fire; fill pie pans and bake brown. Make a meringue of 6 whites beaten to a froth and 6 tablespoons of sugar added one at a time; season with Sauer's vanilla and spread over the pies. Let them dry out in a slow oven for 20 minutes, with the door open. The meringue will not fall if cooked in this way.

Lemon Pie.

Five eggs (beaten separately), 1/2 pound of butter, 4 teacups sugar, 6 lemons, 1 teacup of milk. Boil until thick; fill plates and bake. This is a very sour filling, but a good one, and well worth trying.

White Lemon Pie.

One teacup of XXX sugar, 1 tablespoon of butter, 2 eggs, 2 lemons (juice and rind), 1 cup of boiling milk, 1 tablespoon of corn starch dissolved in 2 tablespoons of cold water. Cream butter and sugar and pour the boiling milk over the eggs, and then over the creamed mixture. When cold add the lemon and bake in a crust or small gem pan.