Pastry For One Pie

1 large cup flour, 2 tablespoonfuls of butter or lard, pinch of salt, 1/4 cup cold water.

Cora Colehouse.

Tart Or Custard Pastry

1 cup lard, 1 tablespoonful white sugar, white of 1 egg, 3 tablespoonfuls of water. Mix all in flour quickly just stiff enough to roll. If you like nice pastry try this. Mrs. Elmer Wentz.

Pastry

2 cups sifted flour, two-thirds cup lard, 1/2 cup ice-water, 1 teaspoonful salt. Touch the dough as lightly as possible. Mrs. Geo. H. Grove.

Puff Paste

1 lb. flour, 3/4 lb. butter, 1 egg, with water.

Mrs. Geo. H. Grove.

Mince Meat

1 1/2 lbs. of beef boiled and chopped, 2 lbs. beef suet chopped fine, 4 lbs. apples, 2 lbs. raisins, 2 lbs. currants, 2 lbs. sugar, 1 pt. grape juice, 2 nutmegs, 1/2 oz. cinnamon,1/4 oz. cloves,1/4 oz. mace, 1 teaspoon-ful salt, 1/2 lb. citron, 2 large oranges.

Martha M. Fisher.

Mince Meat

3 lbs. lean meat, 1/4 lb. suet, 3 lbs. sugar, 5 lbs. apples, 2 lbs. raisins, 2 lbs. currants, 1/2 lb. citron, 3 lemons, 3 nutmegs, 1 oz. mace, 1/2 pt. grape juice 1/2 gal. cider, All these things must be chopped, meat well cooked; fresh tongue is best.

Mrs. J. H. Mackelduff.

Mince Meat

2 lbs. of raw beef, 1 lb. of raw pork, 2 lbs. of apples, 2 lbs. of white sugar, 1 lb. of currants, 1 lb. of raisins, 1/2 lb. of citron, 1 qt. of liquor, nutmeg, cloves and cinnamon. Add salt to suit your taste, put in quart jars, and it is ready to use.

Miss Anna Garber.

Lemon Pie

1 grated lemon, 1 cup of sugar, 1 1/2 cups of water, 3 tablespoonfuls of flour, 3 eggs, beat yolks, sugar, and flour together, then add water. Beat whites to a froth and put on top when baked.

Mrs. H. W. Swartz.

Lemon Custard

1 grated lemon, 4 eggs, 1 pt, milk, 3 grated crack-ers, melted butter size of an egg. Sugar to taste. Bake in pastry. Miss Mary Forney.

Lemon Custard

Yolks of 4 eggs, 3 cups of milk, 1 1/2 tablespoonfuls of cornstarch, 1 1/2 cups of sugar, juice and rind of 3 lemons, white of eggs on top and 2 tablespoonfuls of sugar. Mrs. E. P. Kuhn.

Lemon Meringue Pie

1 1/2 cups sugar, 2 small cups boiling water, 2 lemons, 2 eggs, butter size of walnut. Grate the rind and pulp of lemons, add sugar, butter and well beaten yolks of eggs, last the boiling water. Put on stove and thicken with cornstarch. Make meringue of whites beaten stiff, add 2 tablespoonfuls pulverized sugar; beat well. Have ready baked a rich paste, fill with the cooked mixture, top with meringue, put in oven and brown. Mrs. Black.

Lemon Custard

2 lemons, 2 tablespoonfuls of corn starch, 3/4 cup of sugar, yolks of 4 eggs, 1 pt. of hot water. Boil all together. Put the whites of eggs on top after being whipped to a froth or you can use cornstarch to stiffen the whites of the eggs.

Mrs. E. R. Barker.

Lemon Custard

Into a granite sauce pan put 1 qt. of sweet milk, with a lump of butter the size of a large walnut; let come to a boil. While it is cooling, grate into a bowl the juice and rind of 1 lemon; now beat 4 eggs until light with 2 tablespoonfuls of flour and 3/4 of a cupful of sugar. Add this to the lemon; combine this lemon mixture with the milk and butter; line 2 pie plates with rich pastry, fill in the mixture, and bake 30 minutes in a moderate oven or until the custard is set. Mrs. C. M. Wolff.