Weigh half a pound of flour, sift it, rub in three tablespoon-fuls of butter or lard, add one teaspoonful of baking powder and a pinch of salt, then gradually add just enough cold water to form a stiff paste. Roll out once. Line small moulds with the pastry and fill with mincemeat, adding a few chopped figs. Bake in a hot oven for fifteen minutes. - Contributed, Hacken-sack, N. J.

Mock Mince Pie

To one cup chopped raisins add one cup. rolled crackers, one cup molasses, one cup dark brown sugar, one cup vinegar, one-lialf teaspoon cinnamon, one-half, each, of grated nutmeg, allspice and cloves. Stir thoroughly and add one teaspoon melted butter. Bake in deep pie dish between two crusts. - Miss M. J. Orth, Los Angeles, Calif.

Reliable Mince Pies

One pound of currants, one pound of Sultana raisins, one pound of candied citron peel, one pound of chopped suet, one pound of chopped apples, one pound of brown sugar, one pound of seedless raisins, one-half pound of chopped almonds, one ounce of mixed spices, grated rind and juice of three lemons, grated rind and juice of three large oranges. Chop the peel fine and put it into a large jar, then add all the other ingredients. The raisins and currants should be carefully cleaned. Mix and cover. Keep for two weeks before using. For a dozen individual mincemeat pies line gem-pans with puff pastry; put in the center two heaping teaspoonfuls of the mincemeat; cover with rounds of pastry the size of the top of the pies. Brush over with beaten egg, and bake in a hot oven for fifteen minutes. - Marion N. Godkin, in Ladies' Home Journal.