Jelly Pie

Yolks of three eggs, one-half cupful of sugar, heaping teaspoonful of flour ,two teaspoonfuls of butter, a little nutmeg. Beat all together and stir in two-thirds of a cupful of milk. Pour into a pan lined with rich pie crust and bake. When cool spread over the top jelly and over the top of this whipped cream sweetened, or the beaten whites of two eggs.

Mrs. Will McManus.

Squash Pie

One quart boiled squash, two cupfuls sugar, six eggs, one-half cupful butter, two teaspoonfuls cinnamon, one pinch salt, one pint rich milk or cream. This makes two large pies.

Mrs. J. F. Henderson.

Squash Pie

One-half pint of squash, 3 eggs, 1 cup sugar, 1 tablespoon butter, 1 teaspoon ginger, 1 teaspoon cinnamon, 2 cups sweet milk, a little salt, makes three small or two large pies.

Mrs. Agnes F. Morey.

Mrs. W. W. Moorhead.

Ripe Currant Pie

One cupful mashed currants, one cupful sugar, two tablespoonfuls water, two tablespoonfuls flour beaten with the yolks of two eggs. Beat the white for the top. Mrs. J. S. Carter.

Chess Pie

Yolks of 3 eggs, 1 pint of sugar, 4 tablespoonfuls of flour, 1 pint of boiling water, one-half cup of vinegar. Stir until all lumps are dissolved. Boil as you would lemon filling. Bake crust, then filling. Meringue for top.

Mrs. Bertha Logan Mickey.

Custard Pie

Five eggs, 4 heaping tablespoonfuls of sugar, flavor with lemon. Beat the yolks and 2 of the whites (save 3 for the frosting) and sugar well together, then add flavoring and milk. Bake with one crust. Then beat the remaining 3 whites to a stiff froth, sweeten and flavor. Spread over the tops of the pies. Return to the oven and brown. This will make 3 pies.

Mrs. A. M. Macy.

Three pints of chopped meat, 5 pints of chopped apples, 1 and one-half pints of molasses, 1 pint of vinegar, 2 pints of cider, 1 pint of suet or butter, 2 pints of raisins, 3 pints of sugar, 2 tablespoonfuls of cinnamon, one-half tablespoonful of mace, 1 tablespoonful of cloves, 2 lemons, grate the rind and squeeze in the juice. Add all but the meat and spices. Boil until raisins are tender, and then stir in the meat and spices. If suet is used scald it. Mrs. W. R. Lemon.

Mince Meat

Six pounds of beef, 6 pounds of apples, chopped fine, 4 pounds of sugar, one-half pound of citron (grated), 3 pounds of raisins, 3 pounds of currants, 1 pound of suet, 2 quarts of boiled cider, one-half cupful of salt, 2 nutmegs, 2 tablespoonfuls of ground cloves, 2 tablespoonfuls of ground allspice, 2 tablespoonfuls of ground cinnamon. When used, enough sweet cider should be added to make the mixture quite moist.

Mary R. Boyd.

Mince Meat

Three bowls of meat, 5 bowls of apples, 1 of molasses, 1 of vinegar, 1 of cider, 2 of raisins, 1 of suet or butter, 5 of sugar, one-fourth pound grated citron, 2 tablespoons each of nutmeg and cloves, 1 tablespoon of pepper and 1 of salt. Put the water the meat has been cooked in into the whole and let all cook slowly until thoroughly cooked. Seal.

Mrs. J. H. Ramsey.

Bess Bassett.