Sweet Potato Pie.

One pound of potatoes, boiled and mashed, which equals 2 pounds before cooking; 3/4 pound of sugar, 6 eggs and 2 lemons. Beat well and bake in one crust.

Rich Sweet Potato Pie.

Two pounds of potatoes before cooking; boil and mash free from lumps ; 1/2 pound of butter, 3 eggs, 1 pound of sugar, 1 wineglass of wine and 1 lemon. Bake until brown.

Raisin Pie.

Three pounds of seeded raisins, 1 1/2 pounds of brown sugar, 1/2 pint of water. Cook all together until the raisins are soft; let cool, and then add 1 teaspoon of cinnamon, 1 teaspoon of allspice, 1/2 teaspoon of cloves, 1 nutmeg and 1 pint of sherry wine. Bake in a double crust and serve hot. Slice the raisins before cooking them.

Caramel Pie.

One cup of preserved damsons pressed through a colander, 1 cup of sugar, 1/2 cup of butter, 1 cup of milk and I tablespoon of Sauer's vanilla extract. Cream butter and sugar and stir in the beaten yelks; mix milk and damsons and add to the other mixture; beat the whites and vanilla, and mix all together. Bake at once in one crust.

Fritters.

One pint of sweet milk, I pint of flour, 2 eggs and a pinch of salt. Boil the milk and beat it into the flour. After this cools add the eggs, well beaten, and stir the batter hard for a moment. Fry in boiling lard and serve with boiled molasses.

Pancakes.

One pint of flour, 1 teaspoon of baking powder, 3 eggs and enough milk to make a thin batter. Beat the eggs separately, and mix all ingredients together. Fry as you would cakes, and roll up when they are done. Sprinkle pulverized sugar over them and eat with maple syrup.

Cream Puffs.

Put one-half pint of hot water and two-thirds of a cup of butter over the fire. When it boils stir in 1 1/2 cups of flour and beat until smooth. Remove from the fire, and when it is cool beat into it 5 eggs that have been whipped to a froth. Drop in hot greased tins, a tablespoonful at a time; brush over the top with the white of an egg, and bake in a very quick oven. When done, cut off the top and fill with the following filling: 1 pint of milk, 1 cup of flour, 2 eggs, 1 cup of sugar, 1 tablespoon of butter and 2 tablespoons of Sauer's vanilla extract. Put half of the milk on to boil. Reserve from the other half 2 tablespoons to mix with the eggs, and into the rest, while cold, mix the flour until smooth. When the other milk is hot, pour on the flour and cook until thicker than boiled custard. Beat well the eggs and sugar, butter, milk and seasoning, and add to the other milk; stir briskly until so thick it will not run from the puffs, and when cold fill the centres. Replace the tops, sprinkle with sugar, and serve.

Apple Dumplings.

Make a rich puff paste and roll out in pieces 5 inches square. Put a large tablespoonful of stewed apples on each one, and pinch up the 4 corners, giving them a twist to make them stick. Bake a light brown and serve with hard sauce.

Sauce.-Cream 1 pound of pulverized sugar and 1/4 pound of butter to a stiff paste, adding, as you work it down, 1 teacup of sherry. Beat for a few minutes and set aside to harden.

Drop Cakes.

One quart of flour, 1 quart of boiling water, 2 tablespoons of butter, 6 eggs, 1 tablespoon of sugar, 1 teaspoon of salt. Melt butter in the water, and when it has come to a boil, sitt the flour in and stir briskly until it is smooth ; cool and turn into a bowl; beat in 1 egg at a time until all have been used. Drop in boiling lard and fry a golden brown.

Sauce.-2 cups of light molasses, 1 cup brown sugar, 1 tablespoon of butter, 4 sticks of preserved ginger (cut in small pieces), and 3 strips of preserved orange peel. Cook until thick and rich, and serve hot with the cakes.

Raisin Puffs.

One-fourth cup of butter, 2 tablespoons sugar, 2 cups of flour, 1 cup of milk, 1/2 cup chopped raisins, 3 heaping teaspoons baking powder. Steam in cups for 1/2 an hour. Eat with cream or sauce. This makes 6 puffs.

Mince-Meat.

One-half pound tender beef, boiled until rare done. Chop fine and add 1/2 pound the best kidney suet. To this add 1 pound currants, I pound raisins, 2 pounds Albemarle pippins (or any other good apple, chopped), 1/2 pound citron (cut fine), 3 pounds white sugar. When this has been well mixed, pour over it 1 1/2 pints of brandy, 1/2 pint sherry and a teacup of good cider, 1 teaspoon salt. Cinnamon, cloves and allspice (ground), about 1 teaspoon of each, or add what your taste requires. Mix thoroughly and put up in air-tight jars. Use between crusts and bake a good rich brown. Serve hot.