Cooks in clover

two teacups of boiling water ; add two cups of sugar and a small piece of butter. It is best to prepare this first, so that it may have time to cool somewhat before adding the juice of two lemons, and the yelks S of three eggs, leaving the whites for a meringue to ) be spread on the pie after it is baked. Then put it in the oven long enough to brown the meringue. / Mrs. F. M. \ Lemon Pie, I. — Six lemons, five cups of boiling) water, four tablespoons of corn starch, four eggs, { and four cups of sugar. Mrs. J. H. B. I Lemon Pie, II. — One heaping tablespoon of corn starch, one cup of boiling water, one cup of sugar, one egg, one tablespoon of butter, and one lemon. \ Moisten the corn starch with a little cold water, then add the boiling water ; stir this over the fire ) for two or three minutes, allowing it to boil ; add j the butter and sugar. Remove from the fire, and, | when slightly cooled, add one &%%., and the juice and grated rind of one lemon. This is for one pie only. Miss Lottie M. Sti/l. Lemon Pie, III. — Three lemons, one cup each of sugar and molasses, two eggs, two tablespoons of corn starch, blended in a little cold water. Squeeze the lemons and chop the peel ; put in the oven as soon as mixed, to prevent the corn starch from settling. Mrs. Geo. W. Royce. Pumpkin Pie. — Cut in pieces half a medium sized pumpkin, steam, and press through a colander; when cold, add two quarts of milk, one pound of light brown sugar, five beaten eggs, one tablespoon of corn starch smoothed in cold milk, ginger, nutmeg and salt. Mrs. J H. Pumpkin Pie Without Eggs. — Prepare the pumpkin in the same manner as you would when you use eggs, take a tablespoon of flour to a pie, mix it with milk, stir in the prepared pumpkin, and bake. Mrs. E. C. Gill. Raisin Pie. — Boil one pound of raisins in one quart of water, adding water so that there will be about a quart when done ; mix well together the grated rind and juice of one lemon, one cup of sugar, three teaspoons of flour, and one egg; then turn the raisins over this mixture, stirring all the time. Mrs. E..M. Cliff. Banbury Turnovers. — One cup of seeded raisins chopped very fine, one cup of cracker crumbs, one cup of sugar, the juice and grated rind of one lemon, one egg. Make a nice puff -paste and cut it in large roiinds the size of a saucer, put one tablespoon of the filling in each, turning one half of the paste I over the mixture, and press the edges closely to- \ gether. Miss M. N. Dinsviore. Grandma's Mince-Meat. — Ten pounds of round beef well boiled, three pounds of suet, one peck of greening apples, all chopped separately and mixed I together, with two tablespoons of salt. Add to this three pounds of seeded raisins, three of currants — thoroughly washed and dried, three of light brown ? sugar-dissolved in a gallon of sweet cider, one pint ) of brandy, four teaspoons of allspice, four of cinnajmon, and two of cloves; three nutmegs. These ingredients must be thoroughly mixed. Lay fine slices of citron on each pie before putting on the \ upper crust. * * * Puddings and Sauces.