Luncheons

FRUIT TARTLETS Prepare tartlet shells as for frangipane tartlets. Half fill the shells with frangipane cream, cover each one with half a California canned peach or apricot, and decorate around the outside of the fruit with meringue pressed through a pastry-bag. JALOUSIES Roll puff-paste trimmings into a sheet one eighth of an inch thick. Cut it into strips three inches wide. Lay half of the strips on a baking-sheet and spread them with a layer of well-seasoned and quite dry apple sauce. Cover them with the remaining strips, which have been slashed into triangular openings by being folded over and cut on the folded side an inch deep in diagonal lines. Egg the tops and bake in a hot oven. When done, sprinkle with sugar and return them to the oven for a minute to glaze. Cut the strips after they are baked into pieces three inches long. CRANBERRY PIE Add to half a cupful of hot water a cupful of sugar and a tablespoonful of cornstarch diluted with a little water. Stir until the water boils, then add half a cupful of molasses, half a tablespoonful of butter, a saltspoonful of salt, and a pint of chopped cranberries. Cook for a few minutes, then turn it into the pastry and bake with or without an upper crust. COCOANUT PIE Grate a cocoanut. Mix it with an equal weight of sugar and the beaten yolks of four eggs. Mix together and scald a cupful of milk and the milk of the cocoanut. Add a tablespoonful of cornstarch diluted with a little water, and stir it until it is a little thickened. Remove it from the fire, add the cocoanut mixture, and lastly the whipped whites of four eggs. Turn it into a deep pie-paste and bake very slowly for half an hour, or until firm to the touch. Serve cold. The cocoanut filling should be one and a half or one and three quarter inches thick. A kitchen basin may be used for the baking-dish, or the crust can be built up around a pie-dish to make it deeper. CURRANT PIE Add to a cupful of mashed currants a cupful of sugar, half a teaspoonful of butter, the yolk of an egg, and if there is much juice a tablespoonful of flour. Bake with an undercrust only, and cover the top with meringue. [illustration: NO. 115. COCOANUT PIE.] I ' [illustration: NO. 160. STRAWBERRY CAKE.] LEMON PIE, No. 1 3 eggs, 2 cupfuls' of milk, 2 tablespoonfuls of flour, scant, 1 tablespoonful of butter, 5 tablespoonfuls of sugar, or to taste. Juice and grated rind of one and a half lemons. Beat together the yolks of three eggs and the white of one egg, then add, in the following order, the sugar, the flour, the butter, and the milk. Lastly, add very slowly the juice and grated rind of lemon. Turn the mixture into a pie-dish lined with a bottom crust and bake it slowly until it is set like a custard. Do not let it cook too long, or, like custard, it will become watery. Make a meringue of the whites of two eggs. Beat them to a stiff froth, then add slowly two tablespoonfuls of sugar. Spread the meringue roughly over the pie when it is taken from the oven, and return it to the oven for a minute to color the meringue. The top may be made more ornamental by pressing the meringue through a pastry-bag on to the pie. LEMON PIE, No. 2 Put into a saucepan on the fire one cupful of sugar and one cupful of water. Stir until the sugar is dissolved, then add two cupfuls of grated crumb of bread and the juice and grated rind of two lemons. Stir until the mixture is smooth, then add the beaten yolks of two eggs and remove it from the fire. Turn the mixture into a baked under-erust, and bake the pie for ten to fifteen minutes. Cover the top with meringue made of the whites of three eggs and three tablespoonfuls of sugar. STRAWBERRY CAKES