"Who'll dare deny the truth, there's poetry in pie?"

- Longfellow.

In making a fruit pie, if the crust, after being placed in the tin, is rubbed over with the white of an egg it will keep it from absorbing the juices of the fruit, and prevent it from becoming soggy.

To prevent the juice from running out of a pie, wet a narrow strip of cloth and tie around the edge of the pie before putting in the oven.

Bake crust for lemon pies, etc., on the outside of the pie tin allowing crust to extend well over the edge of the tin as it shrinks in baking. Set the tin on a small dish in oven to prevent the edge from coming in contact with the oven. When done, take off, invert crust and bake a. few minutes longer.

Use bread crumbs instead of flour for absorbing juices in fruit pies.

All pastry requires a very hot oven.

Pastry flour is made by mixing four cup-fuls of bread flour with one cupful cornstarch.

Pastry For One Pie

1 heaping cupful of pastry flour, 1 saltspoonful of baking powder, 1 saltspoonful of salt,

1/4 of a cupful of lard, 1/4 of a cupful of butter. Mix salt and baking powder with flour and;

rub in lard. Mix quite stiff with cold water. Roll out, put the butter on the paste in pieces size of beans, and sprinkle with flour. Fold over and roll to fit the plate.

Good Housekeeping.

Pie Crust

1 teacupful of flour,

1/2 teaspoonful of salt, . 1 rounding tablespoonful of white cottolene or other shortening, as preferred. Rub short -ning into flour then stir in just enough cold water to hold ingredients together. This makes enough for a good sized one crust pie. The secret of good pie-crust is using as little water as possible, and getting the crust onto the tin with very little handling.

Mrs. I A. Ball, San Jose.

Simple Pie Crust

Take a pie plate, oil it well, being sure that sides and bottom are well oiled; then sprinkle with corn-meal until the oil is well covered. Pour in your mixture and bake immediately. This is very simple, quickly made and is delicious.

Miss L. LawreY.

Oyster Pate Shells. - Paste

One part shortening butter and lard mixed to three of fine flour, a pinch of salt, a pinch of baking powder. Chop in a wooden bowl to a powder. Mix with iced water to proper condition to roll out, Cut circles same as for cookies, roll a. little more butter into remainder, roll into a long strip, cutting circles as before, and with a smaller ring cut rounds out of these, then pile these rings up on the whole pieces, wetting each layer with milk, to make them adhere, until the wall is high enough. Fill with creamed oysters or chicken, minced with mushrooms and olives. Bake one of the center pieces cut from rings, separately for each pate. Handle as little as possible. Bake empty, and if to eat cold, cool before filling; if not add hot contents just before serving and place the small baked pieces on top of each pate. F. J. B.