Lemon Pie, Extra Nice

Mrs. S. Speedy.

Four lemons, one cupful water, one cupful sugar, two tablespoonfuls flour, three eggs, two tablespoonfuls sugar. Squeeze out the juice, add the yolks of three eggs, two tablespoonfuls of flour, one cupful sugar; work this mass in a smooth paste, then add a cupful of boiling water; set it in some boiling water until it cooks. Bake your crust, then pour in the sauce; beat the whites of three eggs to a stiff froth, adding two tablespoonfuls of sugar; spread this on your pies; set in the oven. Bake a light brown. This quantity is enough for two pies.

Good Pie Crust

Mrs. J. M. Campbell.

One quart flour, one teaspoonful baking powder; put this through a sieve: four tablespoonfuls lard, one teaspoon-ful salt. Rub all into the flour; mix with one teacupful of water.

Pastry

Mrs. Adelia Hall.

A well-beaten egg, rubbed with a piece of cloth over the lower crust of pies will prevent the juice from soaking through it. Puff-paste should be made of sweet, solid butter. The juice of fruit pies, if thickened with a little corn-starch, will not boil over.

Cream Pies

Miss Mary Mclellan.

Three eggs, one cupful of white sugar, one tablespoon-ful of water, one and a half teaspoonfuls of baking-powder, and one and a half cupfuls of flour. Bake in two tins. Boil one pint of milk and, stir into it two eggs, one cupful of sugar, and one scant cupful of flour. Let it cook until sufficiently thick; then add a small piece of butter and the grated peel of a fresh lemon. Split the cakes and fill with the cream.

Washington Pie

Mrs. S. Speedy.

Four eggs, one cupful of sugar, one of flour, a lump of butter the size of an egg, one teaspoonful of soda, and two teaspoonfuls of cream of tartar, dissolved in two tablespoon-fuls of milk.

The sauce: One large tart apple, pared and grated, the juice of one orange, one cupful of sugar, and one egg.Stir together; set the dish in boiling water long enough to cook the egg', bake, and spread the sauce the same as on jelly cake.

Plain Lemon Pie

Mrs. Dr. Hazletine.

While your pie-crust shells are baking prepare the following filling: Grate the yellow rind of one lemon and squeeze out the juice; put in one cupful of sugar and the yolk of one egg, and stir well together. Upon this pour a large cupful of cold water, into which has been stirred a tablespoonful of corn-starch. Put all in a saucepan, and stir until it is cooked into a clear jelly. The crust being baked, fill them, and from the white of the egg make a meringue to softly cover it. Put in the oven a few minutes, until a delicate brown.

Squash Pie

Mrs. R. M. Widney.

One quart of baked squash (Hubbard, if possible), pressed through a sieve, eight eggs, whites and yolks beaten separately, two quarts of milk, two cupfuls of white or very light brown sugar, one teaspoonful of ginger, half teaspoon-ful of nutmeg, half teaspoonful of cinnamon, and one teaspoonful of salt. Beat all together, and bake in under-crust, without cover. Under-crust first to be rubbed with a well beaten egg.