Mince Pie.

Take four pounds of meat (boiled lean beef) and apple—two-thirds being apple. Add half a pound of suet. Chop each separately, and when fine mix thoroughly. Then put in three pounds of chopped raisins and two of carefully picked currants, a teaspoonful each of cinnamon, nutmeg, cloves, and half a spoonful of mace, with brown sugar to make very sweet. Add three quarts cider. Mix thoroughly, cover closely, and let stand for a day before using. This will keep all winter, and may be used as wanted. The flavor is much improved if it is allowed to stand a week or so. Add one pint of brandy if desired.

Cocoanut Pie.

One large cup of grated cocoanut, one quart of milk, the yolks of five eggs, a lump of butter the size of a hickorynut, sweeten to suit taste. Beat the whites of the eggs and spread over the pies after done, and return to oven and brown. This will make two pies

Custard Pie.

One-half cup sugar, one quart rich milk, two tablespoonfuls corn starch, yolks of four eggs. Put on stove and stir until thick. Beat whites of four eggs to stiff froth, add two tablespoonfuls 6Ugar, spread on top, and brown. This will make two pies.

Cream Pie.

One pint sweet milk, one egg beaten separately, one tablespoonful flour, two tablespoonfuls of sugar, lump of butter; flavor with lemon. Use white of egg for top. Cook in a kettle. Bake crust first. Put into crust, place white of egg on top. Place in oven to brown. This will make one pie.

Ice Cream Pie.

One pint of cream, whites of two eggs, half cup sugar, teaspoonful vanilla. Beat eggs to stiff froth, add other ingredients, bake with one crust.