Lemon Pie

One large lemon, one cup of sugar, two eggs, one tablespoon of corn starch. Grate the yellow rind from the lemon and squeeze all the juice out. Mix the corn starch with a little cold water and pour half a pint of boiling water over it. Mix well and bake with one crust. Use the whites of the two eggs for the meringue.

Mince Meat

One and one-half pounds of lean beef, weighed after cooking, six pounds of apples, pared and cored, one pound of suet, three pounds of raisins, two of currants, and one of citron. One and one-half tablespoonfuls each of cinnamon, cloves, allspice, and grated nutmeg, three quarts of sugar, one tablespoonful of salt, and one-eighth teaspoon-ful of pepper. Put the meat, apples, and suet through the meat chopper and with the other ingredients place in a large jar; mix them thoroughly. For moisture add one pint of vinegar and as much sweet cider or water as will make of the right consistency, or you may use part boiled cider or any rich fruit juices you may have. If there is too much of the mixture for a large cooker kettle, put it into two kettles or reserve a portion to be cooked the next day. Heat slowly and stir frequently until it boils. When it is boiling hot all through, remove to the cooking box for twelve hours. Then pour into jars and cover closely. When ready to use heat the required quantity and add more moisture if necessary. This will keep good for many weeks.

Two Pineapple Pies

Bake two under crusts. One large can of grated pineapple. Place in a double boiler with one-half cup of water. One cup of white sugar and two tablespoons of flour mixed. Add this to the pineapple and cook until thickened. Spread this filling over the crusts. Cover with a meringue made with the beaten whites of four eggs and half a cup of sugar. Brown. F. E. W.

Pumpkin Pie

Pumpkin for pies should be coooked with as little water as possible so that all the sweetness and flavor may be retained. To do this pare and cut the pumpkin into small pieces and remove the seeds and coarse pulp. Put it without water into an inner vessel and immerse in the large kettle of boiling water. When the pumpkin is thoroughly heated, consign it to the cooker for four hours or more. Then mash the pumpkin and place the kettle containing it over the fire and boil until quite dry, stirring it frequently. When sufficiently cooked, strain. To two cups of pumpkin add four cups of milk, three eggs, one and one-fourth cups of sugar, one rounded teaspoon each of cinnamon and ginger, and a pinch of salt. Add the sugar and spices to the pumpkin, then the milk and eggs well beaten, and mix thoroughly. Line two pie pans with a good crust, wet the edges, and place around them a strip of the crust, making a deep shape. Pour in the mixture and bake until the crust and the top of the pies are well browned.

Strawberry Short Cake

Take two scant cups of flour, two heaping tablespoons of baking powder, pinch of salt, and one tablespoon of sugar. Rub in three rounding tablespoons of butter. Beat up one egg in a cup and add enough milk to make a thick batter. Stir all together and bake in a well buttered pan, dropping it in the pan with the spoon. When baked, split and butter and put strawberries between and on top, having first picked and sugared the berries. This makes a good pudding by stirring in berries. Eat with cream. F. E. W.