Apple Custard Pie

Mrs. S. Speedy.

Pare sour apples and stew until soft, with very little water; then rub them through a colander. Beat three eggs for each pie to be baked, and put in at the rate of one cupful of butter and one of sugar for three pies. Season with nutmeg. A frosting, put upon them as in lemon pie and returned for a few moments to the oven, would at least improve their appearance.

Lemon Pie

Mrs. Adelia Hall.

Grate the rind of two lemons; beat together the rind, juice, ten tablespoonfuls of loaf sugar, and the yolks of four eggs, until very light; add two tablespoonfuls of water; line a large dish, and fill with the mixture. Bake until the paste is done. Beat the whites stiff, and stir into them two tablespoonfuls [of sugar; spread over the top, and bake a light brown.

Crust For Pumpkin Pie

Mrs. S. Speedy.

Take your pie-dish and butter the tin well; then take some dry corn meal and shake it around in the buttered tin; empty it out, leaving only what sticks to the tin. Have your pumpkin ready, the same as for any pie;pour it in your tin; set it in the oven and bake it. You will be surprised to see what a nice crust it will form.

Mince-Meat

Mrs. Hamilton.

Six pounds of fresh beef, boiled tender, and chopped fine when cold; one pound of beef suet, chopped fine, five pounds of apples, chopped fine, two pounds seeded raisins, two pounds of currants, half pound of citron, two table spoonfuls of cinnamon, one of cloves, one of nutmeg, one of allspice, one of salt, three pounds of brown sugar, three pints of sweet cider, boiled as thick as syrup, and the liquor the meat is boiled in. When you make pies, add a little more apple and boiled-down cider.

Lemon Pie

Mrs. H. C. Austin.

Three-fourths of a cupful of sugar, one tablespoonful of butter, the yolks of three eggs, one tablespoonful of flour in two-thirds of a cupful of water, and half the grated rind and all the juice of one lemon. Beat the whites of the three eggs very light, with a tablespoonful of sugar to each egg, for a meringue to put on the pie when baked. Flavor the meringue with lemon juice; spread it over the pie when baked, and put it back in the oven till it is slightly browned.

Lemon Cream Pie

Mrs. Adelia Hall.

The juice and rind of one lemon, one cup of sugar, the yolks of two eggs, three tablespoonfuls silted flour; milk to fill the plate. Bake until nearly done; take from the oven, pour over it the whites of two eggs, and two tablespoonfuls of powdered sugar, beaten to a stiff froth. Put back in the oven, and brown lightly.

Custards, Creams, Floats, Sauces, Velvet Cream

Mrs. H. Mclellan.

One-half box of gelatine in one quart of milk, with the yolks of three eggs; place on the stove and stir until it comes to a soft custard. When cold, beat the whites of the eggs to a stiff froth; add six tablespoonfuls of white sugar and one of vanilla flavoring.