Lemon Pie

Four eggs, juice of one and one-half lemons, one-half cup sugar, (a little more sugar, if you don't like it tart). Separate the whites and yolks, add sugar and lemon to the yolks; boil until thick, stir con-stantly. Whip whites to a stiff froth and pour and stir over mixture when done, then pour into crusts, which have been baked. Set in oven just long enough to brown. This makes one large pie. - Mrs. T. H. Land.

Lemon Pie

One large lemon, one cup sugar, five eggs, (whites of three saved for tops,) two tablespoons flour wet in cold water, two cups boiling water. Enough for two pies. - Mrs. Jolly.

Lemon Pie

Stir one tablespoon of cornstarch in a little cold water, add a cup of boiling water, let boil, then add seven tablespoons of sugar, the well beaten yolks of four eggs, the grated rind and juice of two lemons, put in crust and bake. Beat whites of four eggs, one heaping tablespoon of pulverized sugar to a stiff froth, put on top of pie and return to oven and bake a delicate brown. - Mrs. G. D. Mathews.

Amber Pie

One and one-half cups sugar, one and one-half cups sour milk, two tablespoons butter, two tablespoons flour, two teaspoons vinegar, one-fourth teaspoon cloves, one teaspoon cinnamon, yolks of four eggs, one teacup ground raisins. Then put meringue on top. This quantity makes two pies. - Mrs. A. Blood.

Mock Cherry Pie

One cup cranberries, cut in two. Put in a bowl of cold water to wash out seeds. One tablespoon of flour, one-half cup seeded raisins, one cup sugar. Mix flour and sugar, remove berries, add one-half cup hot water, a little salt and one teaspoon of vanilla. Bake in two crusts. - Mrs. W. H. Robinson.

Green Tomato Mincemeat

Chop a peck of green tomatoes fine and drain an hour in a col-ander. Put them into a preserving kettle, with five pounds of brown sugar, two cups of boiled cider and half cup of vinegar. Cook until the tomatoes are done and clear. Then add two pounds of raisins, stoned and halved; two tablespoons of cinnamon, one each of allspice, cloves and nutmeg. Finally, stir in a dash of salt. Bring all to a boil; pour into small jars boiling hot, and seal. In the winter when you go to make your pies, add the liquor from sweet pickles or from any kind of preserved fruit. Chopped apples will improve it greatly. - Mrs. Wm. Martin.

Raisin Pie

One cup raisins, one cup sugar, two eggs, two tablespoons vinegar, one cup of sour cream, bake in two crusts for two pies. - Mrs. Dozier.

Boston Cream Pie

Take any good pastry and bake shells.

Filling for two pies: One pint sweet milk, two-thirds cup sugar, three tablespoons flour, pinch of salt, lump of butter the size of an egg and the well beaten yolks of three eggs. Cook well and add to shells and cover with the beaten whites. - Mrs. Huebner.

Cream Pie

Take two-thirds cup sugar, two eggs, a rounding tablespoon flour and beat all together until creamy. Melt a lump of butter the size of an egg, add and beat again. Add two-thirds pint of rich milk, flavor with lemon or vanilla and bake in one crust in a moderate oven.