Buckeye cookery

through a sieve; to a pint of pulp, add three pints sweet milk, table-spoon melted butter, tea-cup sugar, three eggs, pinch of salt, and nutmeg or lemon to flavor. Use rich paste for under crust.— Mrs. R. C. Carson, Harrisburg. < PumPKIN Pir. Stew pumpkin, cut into small -pieces, in a half pint water ; are when soft, mash with potato-masher.very fine, let the water dry away, watching closely to prevent burning or scorching; for each pie take one well-beaten egg, half cup sugar, two table-spoons pump- kin, half pint rich milk (a little cream will improve it), a little OG salt; stir well together, and season with cinnamon or nutmeg; bake with under crust in a hot oven. Some steam pumpkin instead of PINEAPPLE PIE. A cup of sugar, a half cup butter, one of sweet cream, five eggs, one pine-apple grated ; beat butter and sugar toa cream, add beaten yolks of eggs, then the pine-apple and cream, and, lastly, the beaten whites whipped in lightly. Bake with under crust only.—Mrs. Wm. Smith, Jacksonville, Florida. PRESERVE PUFFS. Roll out puff-paste very thin, cut into round pieces, and lay jam on each, fold over the paste, wet edges with white of an egg, and close them; lay them on a baking sheet, ice them, and bake about fifteen minutes.—Mrs. H. A. E. , PLumM COBBLER. ‘Take one quart of flour, four table-spoons melted lard, half tea. spoon salt, two tea-spoons baking-powder; mix as for biscuit, with either sweet milk or water, roll thin, and line a pudding-dish or dripping-pan, nine by eighteen inches; mix three table-spoons flour and two of sugar together, and sprinkle over the crust; then pour in three pints canned damson plums, and sprinkle over them one coffee-cup sugar ; wet the edges with a little flour and water mixed, put on upper crust, press the edges together, make two openings by cutting two incisions at right angles an inch in length, and bake in a quick oven half an hour. Peaches, apples, or any kind of fresh or canned fruit, can be made in the same wav.—Miss 8. Alice Melching.. SouTHERN Tomato Piz. For one pie, peel and slice green tomatoes, add four table-spoons vinegar, one of butter, three of sugar; flavor with nutmeg or cinnamon; bake with two crusts slowly. This tastes very much like a green apple pie.—Mrs. Ceba Hull. VINEGAR PIE. - One egg, one heaping table-spoon flour, one tea-cup sugar; beat all well together, and add one table-spoon sharp vinegar, and one tea-cup cold water; flavor with nutmeg and bake with two crusts -——Mrs. B. A. Fau. - PASTRY. | en ~ Brna’s SrRAWBERRY SHORTCAKE. ‘Two heaping tea-spoons baking powder sifted into one quart flour, scant half tea-cup butter, two table-spoons sugar, a little salt, enough sweet milk (or water) to make a soft dough; roll out almost as thin as pie-crust, place one layer in a baking-pan, and spread with a very little butter, upon which sprinkle some flour, then add another layer of crust and spread as before, and so on until crust is all used. This makes four layers i in a pan fourteen inches by seven. — Bake about fifteen minutes in a quick oven, turn out upside down, take off the top layer (the bottom when baking), place on a lake ‘spread plentifully with strawberries (not mashed) previously sweet- ened with pulverized sugar, place layer upon layer, treating each one in the same way; and when done you will have a handsome cake, to be served warm with sugar and cream. The secret of