Mirlitons

1 pint of milk 1 tablespoonful of grated chocolate

6 macaroons

1 tablespoonful of sugar

Yolks of three eggs

1 teaspoonful of vanilla

Pound the macaroons and press them through a colander, add them and the chocolate to the milk; let stand ten minutes. Now add the yolks, well beaten, sugar and vanilla. Line patty-pans with puff paste, fill with this mixture, and bake in a quick oven twenty minutes.

Mock Mince Pie

1 cup of raisins, chopped fine

1 egg

1 tablespoonful of vinegar 1/2 cup of washed currants 1/4 teaspoonful of salt

2/3 of a cup of molasses 1/2 cup of cider

2 Boston crackers 1/2 cup of sugar 1/2 cup of cut citron Juice and rind of one lemon

Roll the crackers and mix them with the fruit; add salt, beaten eggs, molasses, cider, vinegar, sugar, lemon and spice to taste. Mix all well together, and finish the same as Apple Pie.

Molasses Pie

9 tablespoonfuls of molasses

6 tablespoonfuls of vinegar 1 1/2 tablespoonfuls of flour 1/2 teaspoonful of cinnamon 1/4 of a nutmeg, grated

A piece of butter the size of a walnut

Moisten the flour with the vinegar, add it to the molasses; mix until smooth, then add the spices, and the butter, melted. Line a deep pie dish with plain paste, fill with this mixture, and bake in a quick oven for thirty minutes.

Paganini Tartlets

Line patty-pans with puff paste, and bake them fifteen minutes in a quick oven. When done, take them out, put a half-teaspoonful of orange marmalade on each patty, cover with a meringue, and put back in the oven a few minutes to brown.

Peach Meringue

Pare and stew one dozen peaches, and press through a colander to remove the stones. Line two deep pie dishes with plain paste; sweeten the peaches to taste; fill the dishes even full, and bake in a quick oven twenty-five minutes. Then beat the whites of six eggs and six tablespoon-fills of powdered sugar to a stiff froth, add a teaspoonful of vanilla. Cover the pies with this meringue about three-quarters of an inch thick, and put back in the oven until a nice brown.

Apple meringue is made in the same way.

Peach Pie

Line pie dishes with good plain paste. Pare, cut the peaches in halves, and take out the stones, then lay them in the dishes, sprinkle lightly with sugar, add a quarter-cup of water, cover with an upper crust, and bake in a quick oven for thirty minutes; or the peaches may be thoroughly rubbed without paring, slightly mashed and baked without stoning.

Pumpkin Pie

Pare and cut the pumpkin in pieces about one inch square; put them into a stewing-pan with just enough water to keep them from burning; stew slowly until tender (about a half-hour), then press through a colander. To every half-pint of pumpkin, add a piece of butter the size of a walnut, and a quarter-teaspoonful of salt; mix, and let stand until cold. When cold, put one pint of this pumpkin into a large bowl, add to it one pint of milk, a half-teaspoonful of ground mace, the same of ground cinnamon, and one teaspoonful of ground ginger; mix all well together, and sweeten to taste. Beat four eggs until light, then add them to the mixture. Line four deep pie plates with good plain paste, fill with this mixture, and bake in a quick oven (4000 Fahr.) for about thirty minutes.

The Kershaw pumpkin is best for pies.

If you use liquor, a gill of brandy may be added to the recipe given.