As many mince pies as you taste at Christmas, so many happy months you will have.

Old English Saying.

Plain Pastry

1 1/4 cups pastry flour 1/4 teaspoon salt

1/3 to 1/2 cup butter 1/4 cup ice water

Mix in the order given.

All the materials must be as cool as possible. Sift the salt into the flour. Rub in the butter with a knife, spoon or the tips of the fingers. Add the ice water a little at a time, making soft tiny masses. Then press these little masses together. Toss upon a floured board, and roll out with as little manipulation as possible. It should be rolled in one direction only, not back and forth, and on one side only.

If two crusts are used, the lower one should be moistened around the edge with cold water, then a half-inch strip of pastry should be placed around the edge of the under crust. This strip should also be moistened, and the upper crust placed over the pie and pressed slightly around the edge.

Pumpkin Pie

1 cup baked pumpkin

2 cups milk

1/2 cup brown sugar

1/4 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon salt

1 tablespoon molasses

To prepare the pumpkin, cut in halves. Remove the seeds, and place in the oven to bake until tender. Scrape out the cooked pumpkin, avoiding the skin formed by baking.

Mash, and add the sugar, molasses, seasonings and milk. Line the pie-tin with any preferred pastry. Partially bake the crust, and turn into it the pumpkin mixture. Place in a moderate oven, and bake until set. Steamed or canned pumpkin may be used, but should be placed in the oven and baked until quite dry.

Cherry Pie

1 pint canned or stewed cherries drained 1/2 cup cherry juice

4 tablespoons flour 1/2 to 3/4 cup sugar Pastry

Prepare plain or nut meal pastry and line the pie-tin. Sift the flour and sugar together. The amount of sugar needed will depend upon the amount used in cooked fruit. Sprinkle a layer of the flour and sugar over the pie crust. Fill with the canned fruit, and over the top of this sprinkle the remainder of the flour and sugar. Put on the top crust, pinch the edges together, and bake in a hot oven, until nicely browned. Other fruits may be used in the same way.

Vanilla Cream Pie

2 cups milk

1/2 cup flour

1/2 cup sugar

1 tablespoon butter

1/8 teaspoon salt

1 1/2 teaspoons vanilla

2 tablespoons powdered sugar

Pastry

Scald the milk. Mix the dry ingredients together. Add the scalded milk slowly, stirring all the time. Return to the double boiler and cook twenty to twenty-five minutes, stirring often. Add the vanilla and salt, and pour into a baked crust. Make a meringue of whipped cream, vegetable gelatine and the powdered sugar. Place on top of the filled pie.

Cocoanut Cream Pie

1 pint of milk 1/2 cup cocoanut

1/4 cup sugar

2 tablespoons powdered sugar

1/2 cup flour

Steep the cocoanut in one and one-half cups of the milk for twenty minutes. Strain and thicken with the flour, rubbed smooth with the remainder of the milk. Cook at least twenty minutes in a double boiler. Cool slightly and turn into a baked crust.

Make a meringue of whipped cream, vegetable gelatine and powdered sugar. Spread or pile unevenly over the filling. Many prefer the little peaks of meringue to that which is evenly spread over the pie.