Cornstarch Puffs

(Mrs. H. B. Roberta.)

Small 1/2 cup butter - creamed; 1 cup sifted pulverized sugar; 1 cup cornstarch; 3 teaspoons baking powder; -± eggs, beaten separately; yolks with sugar, butter and flour. Whites folded in last. Flavoring.

Mince Meat

2 lbs. beef (round); 1 lb. beef suet; 2 lbs. raisins; 2 lbs. currants; 1 lb. sultannas; 1 lb. citron; 5 lbs. apples; 1 tablespoon cloves; 1 tablespoon allspice; 2 tablespoons cinnamon; 2 tablespoons mace; 1 tablespoon salt; 1 teaspoon nutmeg; 2 1/2 lbs. brown sugar; 1 quart sherry; 1 pint brandy.

Cream Pie

(Mrs. E. B. Peirce.)

4 eggs; 1 cup sugar; 2 cups pure milk - company's sweet milk; 1 heaping tablespoonful cornstarch; separate eggs, into the yokes beat the sugar, then the cornstarch, mixed in a little milk; stir this into the two cups of milk; cook in double boiler; flavor; turn into crust; bake until custard sets. Add meringue made of the whites of the eggs, return to oven and brown.

Prune Tarts

Mode: Scald some prunes, remove stones, take out the kernels, and put the latter into a little cranberry juice with the prunes and sugar; simmer and when cold make it into tarts with what paste you like. All stone fruits can be done thus.

Creamed Tartlets

Mode: Make a short paste as follows: 1 white and 3 yolks of eggs; 1 ounce each of butter and sugar; small quantity of salt and flour to the required consistency;* work it very lightly indeed; roll it 1/4 inch thick; line tartlet tins with it filling them with rice so that they keep their shape. Bake them carefully in a moderate oven.

Fill the tartlet with jam, placing a spoonful of whipped cream on the top.

Squash Pie. (Economical.)

(Mrs. G. H. Campbell.)

2 cups sifted squash; 1 cup sugar; 1 tablespoon corn starch with squash; pinch of salt; 1 quart milk and 2 eggs; ginger, cinnamon, nutmeg; the squash in warm milk; put in pie and bake.

Rhubarb Pie

(Mrs. G. N. Lyman.)

1 pint bowl of rhubarb, cut fine; 1 cup sugar; yolks of 3 eggs; 1 teaspoon flour. Mix sugar and flour together; add yolks; then stir in rhubarb, bake in under crust. Make a meringue for top of the whites of eggs.

Raisin Pie

(From the Carruabbee Shop, No. 6 Madison street.)

2 cups sugar; 1 package raisins; butter size of walnut; cook in sufficient water for 30 minutes; 2 heaping table-spoonfuls of rice flour dissolved in cold water; pinch of salt; bake in 2 crusts 20 minutes; have the crust rich and flaky.

Raisin And Rhubarb Pie

3/4 cup raisins; 2 cups rhubarb; 1 cup sugar; 1/2 lemon, grated rind only; 2 eggs, yolks only; stone raisins and chop fine; chop rhubarb; add sugar and lemon rind and cook. Just as you take from fire add yolks and stir well, let cool thoroughly before putting into baked shell. Add meringue and brown.

Cranberry And Raisin Pie

(Mrs. John A. Putnam.)

1 cup raisins; 1 cup cranberries; 1 cup sugar; 1 cup water. Boil until well done, then add a teaspoon vanilla and 1 small tablespoon flour, rubbed in a little water. Make a tart crust.