Cooks in clover

Pie Crust. — Sift a quart of flour into a pan, cut into it half a pound of lard and a quarter of a pound of butter, add a saltspoon of salt, and cold water to form a dough; stir it together with a knife, using your hands as little as possible; flour the pie-board and roll out; dust it with flour, and roll again; repeat this until you have rolled it out four times; set it aside for half an hour, roll out again and use as required. Use as little flour as possible in rolling out. Mrs. H. Half Puff Paste for Fruit Pies.— Sift one pound ) of flour into your paste bowl, cut in it quarter of a I pound of lard, add a small pinch of salt, and mix to a } dough with cold water, flour your pie board, turn I out the paste, roll it out half an inch thick, sprinkle j lightly with flour and roll again ; lay on it half a I pound of butter, fold the crust over it, roll out as 'before, dust lightly with flour, fold and roll it again ; \ repeat this once more. Set aside in a cool place i for half an hour, give it another roll, and it is ready for use. Mrs. H. Cream Pie. — Three pints of milk, two cups of sugar, three eggs, nine tablespoons of flour. Scald two and a half pints of the milk, stir the flour into the remainder, add the beaten eggs and sugar, and pour all into the scalding milk; add a little salt and let it boil until it thickens; flavor with nutmeg, and bake on a rich paste. Mrs. F. S. Dates. Custard Pie. — One quart of milk, five eggs, five tablespoons of sugar, a pinch of salt. Mix well, flavor, put in a pie dish lined with crust, and bake carefully. For cocoanut pie, add half a cocoanut — grated, to this mixture. * * *. Apple Pie. — Cover a pie plate with a good plain crust; peel and slice enough juicy apples to round the dish full, sprinkling sugar well through, and bits of butter. Add a scant teacup of water, and flavor. Cover with a crust, press the edges tightly together, and bake. Mrs. /. H. Whitehead. Orange Pie. — Three eggs, three fourths of a cup of white sugar, two tablespoons of butter, the juice and grated rind of half an orange, the juice and grated rind of half a lemon, nutmeg to taste. Beat )the butter and sugar together well; then beat in the yelks of the eggs, and the orange and lemon ; put I into pastry without top crust, and bake. When I done, spread over them the whites of the eggs I beaten stiff with powdered sugar, and return to the \ oven for a few minutes to brown. ) Mrs. /. Duckworth. \ Lemon Meringue Pie, I. — The grated rind and (juice of three lemons, the yelks of three eggs, three \ cups of sugar, one cup of water, one tablespoon of \ corn starch and a lump of butter. Cook these to- Igether until it thickens, stirring constantly. i Cover a pie dish with a rich crust and bake, then I fill, and cover with a meringue made of the whites I of three eggs, and two tablespoons of powdered sugar. Mrs. S. Bremner. Lemon Meringue Pie, IL — Two tablespoons of (corn starch wet in a little cold water; stir in briskly